Chicken being the favourite non-vegetarian meal for people across the globe, the Culinary Arts students at Inspiria Knowledge Campus along with their mentor Chef Anjani Nandan thought of experimenting with it. They came up with the idea of grilling the chicken breast and adding tossed vegetables medley to it.
The very basic, grilled chicken breast which can be served in endless ways- steaks on their own, as a salad with rice or leafy vegetables, sliced for a sandwich fill or roll it up in your everyday Chapatti. Have it anyway and you will love the smoky flavor of the chicken. Combine it with the abundance of fresh vegetables in the local market and you have a complete meal.
Grilled Chicken Breast with Tossed Vegetables Medley
Ingredients Quantity
- Boneless Chicken Breast 2 pcs
- Thyme 1 teaspoon
- Salt 1 teaspoon
- Crushed Black Pepper 1 teaspoon
- Garlic 5 cloves
- Olive Oil 2 tablespoon
POTATO FAN:
- Large Potato 1 pc
VEGETABLE:
- Red Bell Pepper 1 pc
- Yellow Bell Pepper 1pc
- Zucchini ½ pc
- Baby Potatoes 100gm
- Butter 1 tablespoon
GARNISH:
- Fresh Green Peas leaves
Directions:
Clean the breast, add salt, coarsely ground pepper, thyme, crushed garlic, olive oil, cover and leave in refrigerator for at least 30 minutes to marinate.
Wash the Bell pepper and zucchini and cut in dices.
Clean the baby potatoes, par boil, drizzle with olive oil, crushed garlic, salt and crushed pepper and put in hot oven to roast at 180°C for 12-15 minutes.
For FAN- Give shape to whole potato like a petal and cut very fine slices. Arrange overlapping each other and bake in oven at 200 °C for 10 minutes or till crispy and dry.
Place the Chicken Breast on griddle and cook turning once. Should take 3-4 minutes.
Take a pan, heat butter, add the diced vegetables and toss on high flame for 2 minutes. Add seasoning.
Assemble the tossed vegetables in center of the plate, place the chicken breast, roll over few baby potatoes around and sprinkle with blanched green peas leaves.
Serve hot.
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