關於 chicken breast oven recipes ，我們在網路上蒐集到這些相關的討論、資訊與評價

{Recipe follows} Tomato + cheese is always a foolproof combination but I decided to spice things up with Harissa sauce churned by a local startup @thesoskitchen for this keto-friendly Roasted Chicken Breast in Harissa Tomato Cream 🌶 Also described as North African Chilli Pepper Paste, the Harissa sauce is spicy and suitable for vegetarians. Works great as marinade, pizza and pasta base and traditionally in soups.

Enjoy 10% off ur first purchase when u check out with “SOS1”. Valid till 31 Aug
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Ingredients (serves 6):
Harissa sauce 36g
Medium sized tomatoes 3
Garlic cloves 3
Heavy Cream 110ml
Ketchup 40g
Mozarella Cheese 50g
Chicken Breast roughly 600-700g
Salt and Black Pepper

Method:
1. Preheat oven to 190degrees
2. Blend diced tomatoes, garlic, heavy cream, harissa sauce and ketchup till smooth and creamy
3. Season chicken breast with salt and black pepper.
4. In a pan, grill the chicken breast with olive oil. (Doesn’t have to be fully cooked since it will be further roasted in oven)
5. Transfer chicken to a baking casserole. Pour blended cream and scatter cheese or as much as u like
6. Bake for 15-20min until cheese turns golden brown. Serve

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[Recipe🍗✨] #CircuitBreakerDay1 : Hope everyone is doing well! 💯❤️ The kids are in school for the last time before all schools close tomorrow, #familybondingtime I guess 😜 #wheretobuycane 👻
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Honey Soy Chicken : This is one my absolute favorite recipes which is soooo easy to whip up for the family and the kids LOVE it sooo much, coz #honey! 🍯✨
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Recipe : Marinate chicken (I used boneless chicken thigh) with honey and light soya sauce. I sprinkle @liloikanbilis mushroom powder over meat, then mix wet marinate and leave in fridge for 30 mins. Heat oven 200 degrees and I place chicken wrapped in baking paper with marinate. Bake/airfry for 20 mins at 160 degrees. I like to keep the marinate in the baking paper coz the chicken is always extra juicy that way! After 20 mins, remove baking paper and bake for another 5-7 mins so skin is suitably crispy and brown. Pour marinate over, sprinkle sesame seeds before serving. 😋
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You can use chicken wings/drumlettes or chicken breast and it’s always a hit with the little ones 😊 Enjoy!
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What’s your favorite easy recipe? 😍
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Use my LILO Referral Link : http://rwrd.io/8gl3i8g for 5% off your first order. Or use SUGAR73 for 5% off any second Ikan Bilis refill. (Discount code only available online, not applicable at retail) 💕
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I use #HuijiHoney Pure Honey for my recipes. Available at @fairpricesg from $5.95-$9.95. 🍯
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#honeysoychicken #honeysoychicken #sghomecooks #sgmummycooks #homecook #mummycooking #sgmotherhood #liloikanbilispowder #lilorecipes #homecooked #familymeal #familyeating #sgmummy #homecookedmeal #simplefood #discountcode

@ Singapore

Simple healthy meals as shared in my healthy cooking column in @majalahrapi
Sesame coated chicken breast
1) dip seasoned chicken breast into whisked and seasoned egg whites, and then coat with black and white sesame seeds
2) bake in oven at 180c for 20mins or till cooked through
3) for vinaigrette, whisk together 3 tbsp orange juice, 5tbsp olive oil, orange zest, 1 tsp lemon juice, some honey and salt. Toss with salad of choice and sprinkle with toasted nuts.
Serve with baked chicken breast

#abangbrianrecipes #chickenbreast #blacksesame #healthyrecipes #chefbrianscolumn #recipes

#開箱 #日本 #Recolte #氣炸鍋
【開箱】日本Recolte氣炸鍋💜 EP09｜咖喱雞肉串燒｜日式醬燒年糕｜如何做?分享試食成果｜麗克特Air Oven｜《艾琦遊》

今天來【開箱】日本Recolte氣炸鍋氣炸鍋
最近很流行的氣炸鍋
我在五月中的時候
看到可以預訂這台日本的氣炸鍋
最近人人都在全民廚神
我又怎能不參與呢
我其實一直很疑惑是不是可以放錫紙？
實測用氣炸鍋及試食-咖喱雞肉串燒+日式醬燒年糕
記得留言告訴我
如果是你會選紅色還是杏色
歡迎大家有用氣炸鍋的來交流一下食譜

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Healthy Indian Meal Prep Recipes for Lunch & Dinner (Calories Included) | Joanna Soh

I grew up eating Indian food often and I love the rich flavours that go into the dishes. Sadly, with a lot of takeaways, Indian food often get a bad rep for being high in calories and extremely unhealthy.

This is not entirely true. When you cook at home, you can control what goes in the dish and you can make them extremely healthy! I’m going to share with you an Indian Meal Prep which is easy-to-follow, delicious and nutritious!

READ BELOW for recipes and steps.
___________

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I'm a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach, with over 9 years of experience.

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CHICKEN & FISH TANDOORI
Ingredients (serves 4):
1) 400g Chicken Breast
2) 400g Tilapia Fish
3) 1.5 tbsps. Olive Oil
4) 1/2 cup Plain Yoghurt
5) 4 Garlic Gloves, roughly chopped
6) 2 tbsps. Fresh Ginger, roughly chopped
7) 2 tbsps. Lemon Juice
8) 1 tsp. Ground Coriander
9) 1 tsp. Ground Cumin
10) 1 tsp. Ground Turmeric
11) ½ tsp. White Pepper
12) 1 tbsp. Paprika
13) 1 tsp. Salt

Steps:
1) Cube the chicken breast into chunks and slice the fish.
2) In a blender add the garlic and ginger along with a splash of water and blend to make a thick smooth paste.
3) In a separate bowl add the blended garlic and ginger paste along with the rest of the marinade ingredients - oil, yoghurt, lemon juice and all the spices. Mix well.
4) Marinade the the chicken cubes and fish slices. Leave for 15 - 20 minutes for the meat to soak the flavours.
5) Pre-heat the oven to 220 Celsius / 420 Fahrenheit
6) After 15 minutes, skewer the chicken the wooden skewers and place it on a baking tray.
7) If you don’t the the wooden skewers, you can just place the chicken and fish fillets onto the baking tray.
8) Bake it the oven for 15 - 20 minutes or until just done.
7) Serve the tandoori chicken and fish with cucumber salad.

Total - 1383.5Cals, 61g Fat, 24.3g Carbs, 213.2g Protein
Per serving – 346Cals, 15.25g Fat, 6g Carbs, 53.3g Protein

FRESH CUCUMBER SALAD
Ingredients (serves 4)
1) ½ cup Onion, chopped
2) 1 cup Tomato, chopped
3) 1 cup Cucumber, chopped
4) 1/4 cup Fresh Coriander, chopped
5) 1 tsp. Red Chili powder
6) 2 tbsps. Lemon juice
7) Salt to taste

Steps:
1) Add all the ingredients in a bowl. Mix well.
2) Allow it to chill in the fridge until it’s ready to be served.

Total – 134Cals, 2.44g Fat, 27.6g Carbs, 6g Protein
Per serving – 33.5Cals, 0.61g Fat, 6.9g Carbs, 1.5g Protein

LIGHT VEGETABLE CURRY W/ BASMATI RICE

Ingredients (serves 4):
1) 300g carrot, cut into cubes
2) 200g Spinach, fresh or frozen
3) 1 can (240g) Chickpeas, rinsed and drained
4) 1 can (400g) Diced Tomato
5) ½ cup Light Coconut Milk
6) 1 tbsp. Olive Oil
7) 1 medium Onion, diced
8) 6 Garlic Cloves, minced
9) Thumb-size piece Ginger, minced
10) 1 tbsp. Cumin
11) 1 tbsp. Curry Powder
12) 1 tsp. Paprika
13) Salt & Pepper to Taste

Steps:
1) Sauté the onion and garlic with olive oil, until tender and golden brown, just for about 2 - 3 minutes.
2) Add ginger, cumin, curry powder, paprika, salt and pepper. Stir to combine before adding in the diced tomatoes, chickpeas and spinach.
3) The stir in the coconut milk and bring to a simmer. Reduce heat to low and cook everything together for 10 - 15 minutes before serving.
4) Stir occasionally and serve hot

Total – 1140Cals, 39g Fat, 170g Carbs, 47g Protein
Per serving - 285Cals, 9.75g Fat, 42.5g Carbs, 12g Protein

Per serving with 1 cup Basmati Rice - 476Cals, 10.35g Fat, 82.5g Carbs, 17.6g Protein

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Healthy Indian Meal Prep Recipes for Lunch & Dinner (Calories Included) | Joanna Soh

Grilled chicken with litchi juice | gà nướng với nước ép quả vải | Chef Dan
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