Pan Grilled Chicken with Sauteed Veggies

            Chicken, fried or grilled, is an all time favourite with one and all. It is perfect as an appetizer or as a light and healthy meal, accompanied with some salad. So let me share a simple and an easy pan grilled chicken recipe. 

          It is a complete and a wholesome comfort meal. Brush with some melted butter, which is purely optional and enjoy. I served with some sauteed veggies. You can add more varieties of veggies, other than what I have used. 

          A little bit of any dressing over it will tickle your taste buds. I added my own choice of yoghurt-kasundi dressing along with some labneh balls to the chicken and that went absolutely well for a light dinner. So check out the step by step pictorial recipe to prepare it.

• 2-3 Chicken breast
• 2 bowl of mixed veggies. julienne
• butter to shallow fry
• 1/4 cup labneh 
• 1/4  cup yoghurt
• 1 tsp. kasundi (bottled mustard sauce)

1st marination - 

• salt to taste
• 1 tbsp. lime juice
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder

2nd marination - 

• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 2-3 tbsp. yoghurt
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1 tsp. red chili powder
• 1/2 tsp/ garam masala powder

          Pound the chicken breast to make them flat and marinate with the first marination for 2 hours. Then marinate with the second marination, preferably overnight. 

          Steam the veggies till soft. Keep aside. For the sauce, mix yoghurt with mustard sauce. For the labneh balls, take a tsp. of labneh and mould them into small round shape.

          Heat some butter in a grill pan and saute the steamed veggies along with a sprinkle of salt and pepper powder, for a few seconds or till you get a nice glaze. Keep them aside. 

          Heat some more butter and pan grill the marinated chicken breast on both sides till done. 

          Serve the chicken with the sauteed veggies, labneh balls and a drizzle of the yoghurt-kasundi sauce. 

                                  Pound the chicken breast to make them flat.

                                Marinate with the first marination for 2 hours. 

                           Then marinate with the second marination, preferably overnight. 

                    Heat some butter in a grill pan & sauté steamed veggies with a sprinkle
                    of salt & pepper powder, for a few seconds or till you get a nice glaze. 

                   Heat some more butter & pan grill marinated chicken breast on both 
                   sides till done. 

                    Serve chicken with sautéed veggies, labneh balls & a drizzle of yoghurt-
                    mustard sauce. 

Chickpeas & Sprouts Salad with Yoghurt Dressing

    

         

           

          Chickpeas have a high fibre content, has essential vitamins and minerals. It controls blood sugar levels, protects against heart disease and cancer and aids in weight loss. Sprouts, too contains phosphorus, potassium, dietary fibre, vitamin A, C and K. This combined with yoghurt, which has a cooling effect, are pretty much good for a healthy body.

          So this is a great way of relishing all these three elements in a nutritious salad form. This is a very refreshing and a yummy salad, particularly during summer. It is a wholesome meal in itself. Try pairing it with some clear soup for a balanced meal.

• 1 cup kabuli chana (chickpeas), soaked overnight
• 1/4 cup mixed sprouts
• 1 green chilli, chopped
• 1 tbsp. coriander leaves, chopped
• 1/2 cup yogurt, beaten
• 1 tsp. lime juice
• salt to taste
• 1/4 tsp. pepper powder or to taste
• 2 tbsp. olive oil

          Pressure cook the chickpeas in enough water for 6-7 whistles. When cool, drain and keep aside. Pressure cook the sprouts (without water) too for 3 whistles. Keep aside.

          For the Dressing - Whisk together yoghurt, 1 tbsp. water, lime juice, salt, pepper powder and olive oil. 

          Just before serving, mix the chickpeas, green chilli and the sprouts along with the dressing. Serve, garnished with coriander leaves.