Low Fat Vegetable Recipes

Top Low Fat Chicken Recipes

My friend gave this recipe top low fat chicken and advised me to cook. This dish is amazing! Not too spicy, not too bland, just right and perfectly complemented by the bread and cooling yogurt. I am sure you will certainly serve this dish again.

Ingredients chicken recipe low fat # 1 (for 4 persons):

500g chicken fillet, cut into 2cm cubes
3 c. tablespoons (1 / 4 cup) flour, seasoned with salt and pepper
1 / 4 cup (60 ml) olive oil
2 onions, sliced
2 v. teaspoon ground cinnamon
1 / 4 c. cloves
2 v. Sumac Tea
3 c. tablespoons (1 / 4 cup) raisins
1 cup (250 ml) chicken broth
50g toasted pine nuts *
3 c. tablespoons (1 / 4 cup) fresh cilantro, chopped
Juice of 1 lemon wedges to serve more
Couscous, Greek yogurt and pita bread, to serve

Methods chicken recipe low fat # 1:

1. Mix the chicken in flour. Heat 2 tablespoons oil in large skillet over high heat until hot, then cook the chicken until golden batch and set aside.
   
2. Heat remaining oil in a saucepan. Add onions, reduce heat to medium and cook for 10 minutes, stirring, until golden and softened. Return chicken to skillet with spices, raisins and broth. Reduce heat to low and cook for 5 minutes until hot and slightly thickened. Stir in pine nuts, coriander and lemon juice. Serve with couscous, yoghurt, bread, and lemon.
   

Notes:

Sumac is a spice lemony purple, used in North Africa and Middle Eastern cooking. From spice stores and selected delicatessens. Ready-toasted pine nuts are available in supermarkets. There is a lower fat chicken recipe that is really tasty. Try to cook!

Ingredients chicken recipe low fat # 2 (for 4 persons):

2 zucchini, cut into wedges
2 red onions, cut into wedges
3 tomatoes, cut into wedges
1 / 4 cup black olives
1 / 4 cup (60 ml) olive oil
4 x 180g thick skinless white fish fillets (like ling)
1 small clove garlic, crushed
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 / 2 cup coarsely chopped parsley

Methods chicken recipe low fat # 2:

1. Preheat oven to 200 ° C.
   
2. Combine zucchini, onion, tomato and olives with 1 tablespoon oil in a baking dish.
   
3. Brush one another tablespoon of oil over the fish and place on the vegetables. Place in oven and bake for 25-30 minutes until cooked.
   
4. Whisk together garlic, lemon juice, mustard and remaining oil to make a dressing.
   
5. Divide the cooked vegetables on serving plates and garnish each with a piece of fish.
   
6. Sprinkle the fish with the sauce and scatter with chopped parsley.