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7 recipes for chicken and lamb dishes


FRIED CHICKEN WITH RICE
To improve the taste, cook chicken breasts with skin, and before using, remove the skin.
Ingredients:
· 2 chicken breasts;
· 2 heads of garlic;
· 300 ml of balsamic vinegar;
· 2 tablespoons of chopped rosemary;
· 2 tablespoons of olive oil;
· 1 teaspoon of sea salt;
· 400 g of boiled wild or uncleaned (unpolished, brown) rice;
· 2 thinly sliced ​​shallots;
· 60 g of chopped coriander or other greens to taste;
· 60 g fresh chopped mint;
· 60 g of sunflower seeds soaked for 2 hours.
Preparation:
1. Heat the oven to 220 ° C.
2. Pour balsamic vinegar into a small frying pan, bring it to a boil and stir occasionally until it acquires the consistency of the syrup.
3. Add garlic and rosemary and boil for another 2 minutes, then remove the frying pan from the fire.
4. Pour the chicken breasts with olive oil and sprinkle with salt.
5. Put them on a baking sheet and fry in the oven for 10 minutes.
6. Generously sprinkle them with balsamic vinegar.
7. Reduce the oven temperature to 190 ° C.
8. Once again, sprinkle them with balsamic vinegar and hold in the oven for another 2 minutes.
9. Remove the baking sheet from the oven, lightly cool, remove the skin from the breasts and cut them into thin slices.
10. To cook the pilaf, mix the breasts, rice, shallots, coriander, mint and sunflower seeds and sprinkle them with salt and pepper.
Depending on the season, you can eat this dish warm or cool it to room temperature.
Soaking sunflower seeds activates the enzymes, which makes them easier to digest.
CHICKEN WITH FRIED VEGETABLES AND SWEET
Ingredients:
· 1 pack of noodles from 100% buckwheat or rice flour (from which should be about 300 g after boiling);
· 1 teaspoon of salt;
· 1 teaspoon of sesame oil;
· 2 carrots, finely cut at an angle;
230 g of broccoli;
· 230 g of green peas;
230 g spinach, sliced ​​along;
· 230 g of zucchini, cut at an angle;
· 3 shallots, chopped into pieces 5 cm long;
· 2 heads of garlic;
· 60 grams of sliced ​​ginger;
· 1 tablespoon soy sauce without gluten;
· 2 fried and chopped chicken breasts.
Preparation:
1. Pour 1 liter of water into a large saucepan, add salt.
2. Add the noodles and cook it for 3 minutes or until softened.
3. Put the noodles into a colander and rinse thoroughly with cold water.
4. Drain the water and lightly sprinkle the noodles with sesame oil.
5. Heat a large frying pan and pour olive oil into it.
6. Set the heat, add the garlic and ginger and stir the noodles with a wooden spoon for 1 minute.
7. Add the remaining vegetables, except peas.
8. Continue stirring the mixture with a wooden spoon to avoid burning.
9. Add soy sauce and 2 tablespoons of water.
10. Add the peas and hold the frying pan on the fire for another 1 minute.
11. Transfer the noodles to a plate.
12. Add the coriander and put chicken breasts on the side.
In this recipe, it is not necessary to use all vegetables, you can cook only those that you already have, then to calculate the portion, simply add the total number of vegetables indicated in the ingredients.
SALAD FROM CHICKEN, VEGETABLES AND PORCELAIN
Ingredients:
· 2 cups of boiled and chilled cereals (cinnamon, millet, buckwheat, brown or wild rice);
· 2 chicken breasts (120 g), fried or steamed and thinly sliced;
· 60 g of currant;
· 60 g of chopped raw almonds;
· 100 g of chopped carrots;
· 60 g of chopped mint;
· 60 g shallots, thinly sliced ​​diagonally;
· 60 g of chopped parsley;
· 60 grams of sliced ​​lime;
· 1 teaspoon of agave syrup or natural honey;
· 100 g of crushed cumin;
· 1 teaspoon of sea salt;
· 100 ml of olive oil;
· 900 grams of vegetable salad from different greens, flavored with 2 tablespoons of olive oil.
Preparation:
1. Pour water in the pan so that the thickness of its layer is a little more than 1 cm, put chicken breasts in it, cover the pan with a lid and cook for 6 minutes.
2. Put all the ingredients, except chicken and salad, in a bowl, add the porridge and salt to taste.
3. Place the mixture on 2 plates.
4. First, put the croup, then the vegetable salad, and the chopped chicken breasts on top.
FRIED CHOCOLATE CUTLETS AND SPARGE
Ingredients:
· 220 g of asparagus;
· Half a teaspoon of salt;
· 4 lamb chops;
· Fresh finely chopped or dried rosemary;
2 heads of finely chopped garlic;
· 1 tablespoon of olive oil;
Salt and crushed pepper;
· 1 tablespoon Dijon mustard.

Preparation:
1. Trim the asparagus woody ends. You can also remove the fibrous cover at the base of the asparagus stems for a length of just over 1 cm.
2. Pour the water into the pan so that the thickness of its layer is 2.5 cm, add salt and heat on the fire. Put the asparagus in the pan and cook it for about 3 minutes until it softens, but do not digest. Then drain the water.
3. Prepare a paste of olive oil, rosemary, garlic and Dijon mustard.
4. Spread the patties on the patties.
5. Cook the cutlets at high temperature for 3-4 minutes on each side.
6. Remove the frying pan and allow the cutlets to cool.
7. Put on the plate cutlets and asparagus.
For a more appetizing taste and aroma, you can fry several garlic heads on a small heat-resistant plate at a temperature of 175 ° C and then flavor the resulting mass of cutlets.
FRIED CHICKEN BREAST WITH VEGETABLES
Ingredients:
· 2 chicken breasts (120 g) without skin;
· 3 tablespoons of olive oil;
· 1 zucchini, cut diagonally by about 6 pieces;
· 1 pumpkin, sliced ​​into approximately 6 pieces;
· 1 large champignon or portobello mushroom, cut in half;
· 1 teaspoon of gluten-free soy sauce;
· 6 cut and sliced ​​asparagus sprouts;
· 4 shallots.
Preparation:
1. Mix the soy sauce with 1 tablespoon of olive oil and use this mixture as a marinade for the mushroom.
2. Heat the grill or brazier to a high temperature. Sprinkle chicken with 1 tablespoon of olive oil and lightly season.
3. Put all the vegetables, except for the mushroom halves, in a bowl and add 1 tablespoon of olive oil, salt and pepper.
4. Fry the vegetables for about 1.5 minutes on each side and then remove them.
5. Fry the mushroom halves for 2 minutes on each side.
6. Fry the chicken breasts for about 3 minutes on each side.
7. Put the fried vegetables on a plate and put chicken on top.
In this recipe, it is not necessary to use all vegetables, you can cook only those that you already have, then to calculate the portion, simply add the total number of vegetables indicated in the ingredients.
BARANIE FILLET AND SPINATE SALAD
Ingredients:
· 2 pieces of lamb cut, each approximately 120 g;
· 60 g Dijon mustard;
· 1 chopped garlic head;
· 230 g finely chopped parsley;
· Sea salt and black pepper, to taste;
· 800 g of spinach;
· 60 g black unsweetened olives;
· 2 tablespoons of olive oil;
· 1 tablespoon lemon juice.
Preparation:
1. Heat the oven to 220 ° C.
2. Prepare a paste of garlic, Dijon mustard and parsley.
3. Spread the mutton generously with a paste and season with salt and pepper. Allow the dish to stand for half an hour on a baking sheet so that the meat absorbs the flavor.
4. Put the baking tray in the oven, without covering it, for about 15 minutes. Turn the meat over.
5. Fry the meat for another 5 minutes, bringing it to half-ready.
6. Allow it to stand for 5 minutes and then cut it with a sharp knife into pieces with a thickness of about 3 mm.
7. Prepare the salad: put the spinach in a bowl and season it with olive oil and lemon juice.
8. Spread the salad on 2 plates and add the olives.
9. Put slices of lamb over spinach.
STRAWBERRY WITH PASTRY AND GREEN
Ingredients:
A quarter teaspoon of crushed cumin;
A quarter teaspoon of crushed cardamom;
A quarter teaspoon of ground pepper;
A quarter teaspoon of crushed ginger;
A pinch of chili pepper;
A quarter teaspoon of cinnamon;
· 1.5 teaspoons of sea salt;
· 4 lamb chops;
· 2 tablespoons of olive oil;
· 1 tablespoon chopped parsley and mint;
· 900 g of boiled greens or cabbage;
· 400 g of boiled cereals (cinnamon, millet, brown rice or buckwheat).
Preparation:
1. Mix the spices with sea salt in a small bowl.
2. Spread the cutlets with garlic, then sprinkle them with the prepared mixture.
3. Preheat the olive oil in a large frying pan. Put the patties on it and fry them at a moderately high temperature for about 6 minutes, turning it over once.
4. Place the patties on 2 plates and sprinkle with parsley and mint. Side put the porridge.
In this recipe, it is not necessary to use all the ingredients, you can add only those that you already have or like to the dish, then simply add up the total number of ingredients to calculate the portion.
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7 recipes for chicken and lamb dishes

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