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Main Ingredients | Boneless chicken breasts, Carrot |
Cuisine | Fusion |
Course | Main Course Chicken |
Prep Time | 11-15 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Barbecue Chicken with Veggies
- 4 Boneless chicken breasts
- 1 medium Carrot cut into triangles and boiled
- ½ medium Green zucchini cut into triangles
- ½ medium Yellow squash cut into triangles
- 1 tablespoon Barbeque sauce
- to taste Salt
- to taste Crushed black peppercorns
- 1 tablespoon Worcestershire sauce
- 4 teaspoons Olive oil
- 3-4 Garlic cloves crushed
- 4-6 small Onions halved
- 1 teaspoon Dried parsley
- 1 teaspoon Refined flour (maida)
- for garnishing Mixed micro greens
Method
- Take chicken breasts in a bowl. Add salt, crushed peppercorns, Worcestershire sauce, barbecue sauce and 1 teaspoon olive oil and mix well.
- Heat 2 teaspoons olive oil in a non-stick pan. Add garlic cloves and sauté till golden. Add onions and sauté till golden.
- Add carrot, zucchini and squash and mix. Add salt, crushed peppercorns and dried parsley, toss and cook for 1 minute. Transfer into a bowl.
- Heat remaining olive oil in the same non-stick pan. Place marinated chicken breasts and cook from both sides till golden. Cover and cook on low heat till chicken is done. Transfer on a plate.
- To prepare sauce, heat ½ cup water into the same non-stick pan. Add flour and whisk till mixture thickens. Add salt and crushed peppercorns and whisk well. Strain the sauce into another bowl.
- Slice the chicken breasts and place on a serving platter. Place cooked vegetables besides it and drizzle some sauce on top of chicken.
- Serve hot garnished with micro greens.
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