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Corn Fed Chicken Breast with pan roasted vegetables

Pasture raised, organically fed chickens are usually left free to peck at grass and bugs. Their meat will be leaner and more flavorful. Pasture raised chicken meat has a healthier composition that is higher in vitamins, minerals, and omega 3 fatty acids than its conventional counterpart.

    This combination does not exist.


    Salted Butter 10.0 grams

    Salted Butter

    Garlic 5.0 grams

    Garlic

    Red Radish 50.0 grams

    Red Radish

    Baby Leeks 50.0 grams

    Baby Leeks

    Baby Potatoes 50.0 grams

    Baby Potatoes

    Broccolini 50.0 grams

    Broccolini

    Fresh Thyme 5.0 grams

    Fresh Thyme

    Chicken Stock By Let's Cook 25.0 ml

    Chicken Stock By Let's Cook

    Corn Fed Chicken Breast 150.0 grams

    Corn Fed Chicken Breast


    • Time : 30.0 mins
    • |
    • Calories: 337.0 kcal
    • |
    • Protein : 40.0 g
    • |
    • Fat : 8.0 g
    • |
    • Carb. : 27.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Pot |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Keep the chicken out of the fridge for at least 15 minutes prior to cooking, so that it comes to room temperature.

    Wash and dry the vegetables prior to chopping (as required):
    - Garlic: peel and mince
    - Fresh Thyme: just wash and dry
    - Potatoes: peel and cut in halves or quarters
    - Broccoli: just wash and dry.
    : Cook the Chicken and Sauce
    Heat some oil in a pan. Set the flame / heat to medium setting, place the chicken skin side down once the pan is hot enough. Let it cook for 5-6 minutes before turning it over and cooking for another 5-6 minutes. Once it’s done, take it off the pan put aside to rest.

    In the same pan, sauté the minced garlic in the remaining oil & chicken fat. Once the garlic becomes translucent then add the chicken stock. Then lower the heat, add the butter and thyme. Check for seasoning. Cook for 2-3 minutes till it thickens a little.
    : Cook the Vegetables, Plate and Serve
    Bring some water to the boil in a pot. Add some salt to the water and then start blanching the vegetables. Make sure there is enough water to cover the vegetables by about 1 cm.
    - First add the potatoes.
    - 5 minutes later, add the broccoli.
    Let them boil for another 5 minutes. Then drain out the water immediately

    The next step is optional but it does add a nicer dimension of flavour. Heat some oil in a pan. Once it is hot enough; carefully grill the vegetables for 1 to 2 minutes. Make sure the vegetables are dry thoroughly first, otherwise hot oil will splutter all over.

    Plate and Serve:
    Serve by placing the vegetables at the base, the chicken breast on top and the sauce drizzled over the chicken.