Thursday, 2 October 2014

Recipe: Grilled chicken with salad and rice

Grilled chicken, parsley rice and salad make a complete meal

For grilled chicken


Chicken breast 2/4 pieces cut in half

Black pepper 1 tsp

Salt to taste

Barbeque sauce 2 tsp

Pinch of sugar

Oil 4 tbsp

Method: Marinate the chicken (without adding oil into the mix) and keep it standing for 1 hour. Shallow fry the marinated chicken into golden brown. Or else grill it at 180 degree after brushing the marinated chicken with oil for 15 minutes in a microwave.

For Salad

Beans ½ cup

Cauliflower 4/5 pieces

Potato 1

Onion sliced (1 onion)

Peas 4 tbsp

Carrot 6 pieces

Tomato 1 whole

For salad dressing;olive oil (2tbsp) pinch of salt, lemon juice 1 tbsp, chilli flake 1 tsp, sugar

Method: Cut all the veggies in small chunks/cubes and boil them. Now add onion and tomato slices to the mix and add the salad dressing. You can also add boiled egg to this salad.

Butter rice


Basmati rice 1 cup

Parsley leaves 2 tsp

Butter 1 tbsp

Oregano ½ tsp

Salt to taste

Method: Melt the butter and add rice and all the ingredients and fry. Serve hot with chicken and salad.

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