Chicken fillet with vegetables

All adherents of a healthy diet know that the simplest and most budgetary dish that will help satisfy hunger is the chicken fillet with vegetables.

Below we will discuss various ways of preparing a combination of chicken and vegetables, among which everyone can find something to their taste.

Chicken fillet with vegetables in a frying pan

In Asian cuisine, a combination of chicken and vegetables is almost the most popular. The basis of poultry and vegetable assortment is served with a variety of sauces and served over noodles and rice or eaten directly. We will consider one of these dishes further.

Ingredients:

• pineapple juice - 235 ml;
• soy sauce - 25 ml;
• honey - 10 ml;
• starch - 2 tsp.
• chicken fillet - 1,1 kg;
• the head of broccoli;
• carrots - 165 g;
• pineapples - 420 g;
• a bunch of spinach;
• a handful of green onions.

Preparation

1. The first four ingredients - the components of the sauce, which should be combined together and set aside for the time of preparation of the remaining ingredients.
2. In a wok or any frying pan with not too thick walls, heat a little oil and fry in it sliced ​​carrots, small broccoli inflorescences and small pieces of chicken fillet.
3. When the chicken comes to full readiness, and the vegetables are cooked in half - pour the pre-cooked sauce into a frying pan and bring it to a boil.
4. Add spinach and let it fade.

Chicken fillet baked with vegetables and cheese in the oven

This dish is unlikely to fall into the category of low-calorie, but in the category of simple and delicious - it is determined.

Ingredients:

• onion - 95 g;
• garlic - 4 teeth;
• broccoli - 270 g;
• chicken fillet - 740 g;
• rice - ¾ item;
• milk - 210 ml;
• chicken broth - 370 ml;
• mayonnaise - 230 g;
• Worcestershire sauce - 10 ml;
• garlic dried - ½ tsp;
• grated cheese - 1 ½ tablespoons;
• eggs - 2 pieces;
• large bread crumb - 65 g.

Preparation

1. Whisk the milk with mayonnaise. Season the mixture with Worcestershire sauce and dried garlic. Dilute the resulting sauce with chicken broth.
2. Pieces of vegetables and chicken fry for a couple of minutes until the ingredients are half-ready. Mix vegetables and poultry with rinsed rice, and then distribute everything in a baking dish.
3. Pour the contents of the sauce with the broth, sprinkle everything with cheese, breadcrumbs, and leave to bake at 180 degrees. Casserole with chicken fillet and vegetables will be ready after half an hour.

Chicken fillet with vegetables, baked in pita bread

The remains of the chicken from yesterday's dinner can easily be used in dishes like this. The tender chicken fillet, along with vegetables and tomato sauce, is sprinkled with cheese and baked under a grill until browned. At the output we get a simple and quick dish, prepared from improvised ingredients.

Ingredients:

• boiled chicken - 830 g;
• sauce bechamel - 340 g;
• tomato paste - 75 g;
• onion - 90 g;
• acute ketchup - 60 g;
• carrots - 115 g;
• lime juice - 15 ml;
• lavash - 4 pieces;
• grated cheese - 210 g.

Preparation

1. Mix the béchamel sauce with tomato paste and ketchup.
2. Prepare the usual onion-carrot fry, and when the vegetables come to their preparedness, mix them with the chicken, which has been disassembled into fibers.
3. Combine a simple sauce with chicken and vegetables, sprinkle all with lime juice, a pinch of salt and proceed to the molding of the dish.
4. From the lavash cut out the discs the size of the middle plate, lay out the strips of the filling on top of each of the pita bread, and then roll everything together with a tube.
5. Lay the strawberries out of pita bread in a mold, sprinkle with cheese and leave under the grill until the cheese melts and browns.