Grilled Chicken Breasts this is with Rice Fried with Peppers

Grilled Chicken breasts are a very popular and very cheap, it forms the basis food protein for many families underpinning their health and is basic foundation food common to most countries of the world.

Grilled Chicken breasts are extremely healthy, nutritious and contain minimal fat content, it is also relatively easy to cook with many simple to prepare recipes.

In addition chicken is extremely versatile using so many different cooking methods such as baking, grilling, broiling, stir-frying, etc.

There are endless countless chicken breast recipes. Using the whole chickens, the chicken breasts, thighs or wings.

Grilled Chicken Breasts, Rice Fried Peppers recipe

Grilled chicken breasts recipes,are popular dishes that you can adapt and provide the main focus of a grilled chicken dish, use rice pasta or potatoes to acompany most grilled chicken meals

330grams basmati and wild rice.

1 chicken stock cub.

4 skinless chicken breasts, thinly sliced.

3 tsp ground cumin.

A little chilli flakes.

1 small handful coriander, roughly chopped

1 tbsp olive oil

2 red 1 green pepper, seeded and thinly sliced.

400g can white butter beans, rinsed and drained.

Bunch spring onions.

Direction for for these Grilled chicken recipes are chosen because they are Easy,quick and Simple yet very tasty to eat.

Put the rice into a saucepan, cover with water.

Crumble in a chicken stock cube, and then bring to the boil.

Stir the rice gently and, then simmer for about 20 mins until just tender (crunchy not over cooked.

Drain well.

Grill the chicken untill it is cooked through then cut into pieces and ad the with the spices and coriander into a heated pan to blend the flavours of the spices to the chicken for 4/5 minutes.

Add in the oil, pour in the peppers, and then stir-fry for 3 mins until they start to soften.

..

Add the rice, butter beans and spring onions, then heat through.then serve.

For 4 persons

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Put the rice into a saucepan, cover with water, crumble in the stock cube, then bring to the boil.

Stir the rice once, then simmer for about 20 mins until tender. Drain well.

Meanwhile, toss the chicken in the spices and coriander.

Heat a pan, add the oil, tip in the peppers, then stir-fry for 3 mins until starting to soften.

Add the chicken, then fry until golden, about 5 mins.

Add the rice, beans and spring onions, then heat through and serve.



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