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7 recipes from chicken and lamb


FRIED CHICKEN WITH RICE
To improve the taste, cook chicken breasts with skin, and remove skin before eating.
Ingredients:
· 2 chicken breasts;
· 2 heads of garlic;
· 300 ml of balsamic vinegar;
· 2 tablespoons chopped rosemary;
· 2 tablespoons of olive oil;
· 1 teaspoon sea salt;
· 400 g of boiled wild or unpeeled (unpolished, brown) rice;
· 2 finely chopped shallots;
· 60 g chopped coriander or other herbs to taste;
· 60 g fresh minced mint;
· 60 g of sunflower seeds soaked for 2 hours.
Cooking:
1. Heat the oven to 220 ° C.
2. Pour balsamic vinegar into a small skillet, bring it to a boil and stir occasionally until it has the consistency of syrup.
3. Add garlic and rosemary and boil for another 2 minutes, then remove the pan from the heat.
4. Pour olive oil on chicken breasts and sprinkle with salt.
5. Place them on a baking sheet and roast in the oven for 10 minutes.
6. Spray them generously 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 tray from the oven, cool slightly, remove the skin from the breasts and cut them into thin slices.
10. To make 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, making them easier to digest.
CHICKEN WITH FRIED VEGETABLES AND NOODLE
Ingredients:
· 1 package of noodles from 100% buckwheat or rice flour (from which it should turn out about 300 g after boiling);
· 1 teaspoon salt;
· 1 teaspoon sesame oil;
· 2 carrots, finely chopped at an angle;
· 230 g broccoli;
· 230 g of green peas;
· 230 g of spinach, sliced ​​lengthwise;
· 230 g zucchini, cut at an angle;
· 3 shallots, cut into 5 cm long pieces;
· 2 heads of garlic;
· 60 g chopped ginger;
· 1 tablespoon of gluten free soy sauce;
· 2 fried and sliced ​​chicken breasts.
Cooking:
1. Pour 1 liter of water into a large saucepan, add salt.
2. Add the noodles and cook for 3 minutes or until softened.
3. Put the noodles in a colander and rinse thoroughly with cold water.
4. Drain and sprinkle the noodles with sesame oil.
5. Heat a large skillet and pour olive oil into it.
6. Set the heat, add 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 keep the pan on the fire for another 1 minute.
11. Put the noodles on the plate.
12. Add coriander and place chicken breasts on the side.
In this recipe, it is not necessary to use all the 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 OF CHICKEN, VEGETABLES AND PAPERS
Ingredients:
· 2 cups of boiled and cooled cereals (quinoa, millet, buckwheat, brown or wild rice);
· 2 chicken breasts (120 g), fried or steamed and thinly sliced;
· 60 g of currants;
· 60 g minced raw almonds;
· 100 g of chopped carrots;
· 60 g chopped mint;
· 60 g shallots, thinly sliced ​​diagonally;
· 60 g chopped parsley;
· 60 g sliced ​​lime;
· 1 teaspoon of agave syrup or natural honey;
· 100 g ground cumin;
· 1 teaspoon sea salt;
· 100 ml of olive oil;
· 900 g of vegetable salad of various greens, flavored with 2 tablespoons of olive oil.
Cooking:
1. Pour water into the pan so that the thickness of its layer is just over 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 porridge and salt to taste.
3. Spread the mixture on 2 plates.
4. First, put the cereal, then vegetable salad, and chopped chicken breasts on top.
ROASTED CUTLETS AND Asparagus
Ingredients:
· 220 g 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 of Dijon mustard.

Cooking:
1. Cut the wood ends of the asparagus. You can also remove the fibrous cover at the base of the stems of asparagus for a length of just over 1 cm.
2. Pour water into the pan so that its layer is 2.5 cm thick, add salt and heat on the fire. Put the asparagus in the pan and cook for about 3 minutes until softened, but do not overcook. Then drain the water.
3. Cook the pasta from olive oil, rosemary, garlic and Dijon mustard.
4. Spread pasta cutlets.
5. Fry cutlets at high temperature for 3-4 minutes on each side.
6. Remove the pan and allow the patties to cool.
7. Put the patties and asparagus on a plate.
For a more appetizing taste and flavor, you can fry a few heads of garlic on a small heat-resistant plate at a temperature of 175 ° C and then sprinkle with the resulting mass of patties.
FRIED CHICKEN BREAST WITH VEGETABLES
Ingredients:
· 2 chicken breasts (120 g) without skin;
· 3 tablespoons of olive oil;
· 1 zucchini, cut diagonally into about 6 pieces;
· 1 pumpkin sliced ​​into about 6 pieces;
· 1 large champignon or portobello mushroom, cut in half;
· 1 teaspoon of gluten free soy sauce;
· 6 cut and chopped asparagus sprouts;
· 4 shallots.
Cooking:
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 broiler to a high temperature. Sprinkle chicken with 1 tablespoon of olive oil and lightly season.
3. Put all the vegetables, with the exception of the halves of the mushroom, 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 halves of the mushroom for 2 minutes on each side.
6. Fry the chicken breasts for about 3 minutes on each side.
7. Put the roasted vegetables on a plate and place the chicken on top.
In this recipe, it is not necessary to use all the 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.
Lamb fillet and lettuce from the spinach
Ingredients:
· 2 pieces of mutton tenderloin, each about 120 g;
· 60 g Dijon mustard;
· 1 minced garlic clove;
· 230 g finely chopped parsley;
· Sea salt and black pepper, to taste;
· 800 g of spinach;
· 60 grams of black canned olives;
· 2 tablespoons of olive oil;
· 1 tablespoon of lemon juice.
Cooking:
1. Heat the oven to 220 ° C.
2. Cook the pasta with garlic, Dijon mustard and parsley.
3. Generously spread the lamb with pasta and season it with salt and pepper. Allow the dish to stand for half an hour on the baking sheet so that the meat absorbs the flavor.
4. Place 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-cooked.
6. Let it stand for 5 minutes and then cut it with a sharp knife into pieces about 3 mm thick.
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. Place the lamb slices on top of the spinach.
Spicy Mutton with porridge and greens
Ingredients:
· A quarter of a teaspoon of crushed cumin;
· A quarter of a teaspoon of crushed cardamom;
· A quarter of a teaspoon of crushed pepper;
· A quarter of a teaspoon of crushed ginger;
· A pinch of chili;
· A quarter of a teaspoon of cinnamon;
· 1.5 tsp 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 (quinoa, millet, brown rice or buckwheat).
Cooking:
1. Mix the spices with sea salt in a small bowl.
2. Spread the patties with garlic, then sprinkle them with the prepared mixture.
3. Heat the olive oil in a large frying pan. Put the cutlets on it and fry them at a moderately high temperature for about 6 minutes, turning over once.
4. Spread the patties on 2 plates and sprinkle them with parsley and mint. Put porridge on the side.
In this recipe, it is not necessary to use all the ingredients, you can add only those that you already have or that you like to the dish, then to calculate the portion, simply add the total number of ingredients.
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7 recipes from chicken and lamb

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