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Pan-Roasted Chicken Breasts Recipe {SO juicy}
Looking for a lunch idea that both children and adults will love? You’ve come to the right place. I have a great idea for lunch that everyone would want to eat, trust me.
I want to show you an example of one of Aviv’s lunches. And yes, he eats the green beans.
The chicken breast comes out super juicy and soft, so it’s suitable for children, and of course, it’s also
nice protein dish for lunch.
I also served it with some potatoes as a side dish. (I explained many times how I make the shape)
Minimum effort, and a great result.
3 Servings
Ingredients:
500 g halved chicken fillet (no need to cut in half)
Marinade:
1/3 cup canola oil
3/4 tablespoon sweet paprika
Tbsp honey/cilantro
3/4 teaspoon chicken grill
Tbsp chicken broth
Half teaspoon black pepper
Quarter teaspoon salt
3 relatively large potatoes
A cup green beans (frozen)
Preparation:
1. Season the fillet with the marinade ingredients and soak for about 30 minutes.
2. Heat a griddle pan with 4-5 tablespoons of oil and fry the fillet until golden brown on both sides and remove.
3. What about toppings?
Peel the potatoes and slice into thin slices, cut each slice into thin strips and leave whole (close together), heat a pan with 4-5 tablespoons of oil, insert a knife under the slice and slide into the pan, fry the cut slices on both sides until nicely golden brown and salt, remove gently so that they do not fall apart.
4. Boil a pot of water and boil, cook the beans for 2 minutes, strain and salt.
