Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Bake: Roast Chicken Breast Recipes Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Tuesday 19 August 2014

Roast Chicken Breast Recipes Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Roast Chicken Breast Recipes Biography

Source:- Google.com.pk

The positive point of roast chicken breast recipes is it is very tasty as well as low in calorie and fat.Because most of the fat in chicken is in the skin, removing it and make it roast and its 16 grams of fat removes, makes chicken a lean choice. The parsley, lemon and garlic topping does the job the skin usually performs, keeping the breasts moist and juicy. Serve with rice pilaf and honey. Pop the squash into the oven 15 minutes before adding the chicken. Roast chicken breast recipes are great for midweek and much quicker than roasting a whole chicken. Find loads of easy and succulent roast chicken breast recipes here. A roast dinner is too good to save for sunday, this roast chicken rocks any day of the week.

The simplest, most delicious chicken recipe I know and anyone can make it! Roast a few extra whole garlic cloves to spread on crusty bread as a great starter to this meal.

Preparation Time :

This recipe has about a 15 min preparation time. And maximum it will take 1 hour for the finishing point and it will get ready in maximum 2 hours. Here are my tips on how to cook the roast chicken breast recipes and recipe is here to get you started .

Ingredient:

1 lemon

1.6kg whole chicken

2 tablespoons olive oil

1 bunch asparagus, trimmed, cut into 3cm lengths

250g cherry tomatoes

1/2 medium brown onion, finely chopped

1 cinnamon stick

2 cardamom pods, bruised

2cm piece fresh ginger, peeled, grated

1 garlic clove, crushed

1 cup quinoa, rinsed

1 cup chicken stock

1/4 cup slivered almonds, toasted

Method:

Preheat oven to 200°C/180°C fan-forced.
Using a vegetable peeler, remove three 5cm-long pieces of rind from lemon.
Halve lemon. Rinse chicken (including cavity) under cold running water.
Pat dry with paper towel. Place chicken, breast-side up, on a rack in a roasting pan.
Squeeze 1 lemon half over chicken, rubbing juice into skin. Place remaining lemon half in chicken cavity. Drizzle chicken with 2 teaspoons oil.
Season with salt and pepper. Tie legs together with kitchen string. Roast for 1 hour and 15 minutes or until juices run clear when thickest part of chicken is pierced with a skewer.
Transfer to a plate. Cover with foil.
Remove rack from roasting pan. Place asparagus and tomato in pan.
Drizzle with 2 teaspoons oil. Season with salt and pepper. Toss to combine. Roast for 10 to 15 minutes or until just tender.
Meanwhile, heat remaining oil in a saucepan over medium-high heat.
Add onion, cinnamon, cardamom, ginger, garlic and lemon rind. Cook, stirring, for 3 to 4 minutes or until onion has softened.
Add quinoa, stock and 1 cup cold water. Cover. Bring to the boil. Reduce heat to low.
Simmer for 10 to 12 minutes or until liquid has absorbed. Remove and discard cinnamon and cardamom. Fluff with a fork. Transfer to a bowl.
Add asparagus mixture to quinoa mixture. Toss to combine.
Sprinkle with almonds. Serve with roast chicken.

Energy 2579kJ	Fat saturated 5.00g
Fat Total 25.00g	Carbohydrate sugars 3.00g
Carbohydrate Total 32.00g	Dietary Fibre 6.00g
Protein 64.00g	Cholesterol 188.00mg
Sodium 416.32mg