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    Preparation Time
    30 Mins
    Difficulty
    Easy
    Spice Level  

Tuscan Grilled Chicken with Arugula & Sauteed Vegetablesby Cook Gourmet

Rs. 598 Serves 2

Tuscan cuisine is famous and appreciated all over the world, also because it is rich in natural and genuine ingredients. Tuscan cooking is mostly made with poor basic ingredients and comes from a long and ancient tradition. The simplicity of the dishes is due to a history of misery and poverty, but it's what makes Tuscan cuisine so great and unique!

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Rs. 598Serves 2

NUTRITIONAmount Per Serving

    • Calories275

YOU WILL NEED

    Non Stick Pan
    Saucepan
    Bowl
    Salt
    Pepper
    Water

INGREDIENTSPortion for 2

    400 gms Chicken Breasts
    1 tbsp Rosemary Leaves
    2 tbsp Olive Oil for Pan Searing
    2 tbsp Olive Oil for Grilling
    1 Lemon
    1 cup Arugula Leaves
    100 gms Broccoli
    100 gms Baby Carrots
    100 gms Cherry Tomato
    1 tsp Butter
    1/2 tsp Garlic

    Cook Gourmet

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    DIRECTIONS

       
      1

      Pan Sear Chicken with Rosemary In a non-stick pan over low heat add rosemary leaves, now add the olive oil and quickly place chicken breasts, Cook on each side for 10 seconds.

       
      2

      Marinate and Refrigerate Chicken Remove from heat and place in bowl, add juice of 1/2 lemon, salt and pepper to taste. Keep the chicken in refrigerator (freezer for 15 minutes). This will help to lock in juices and infuse rosemary flavor. While chicken cools down start with sauteed vegetables

       
      3

      Blanch Broccoli Flowerets In a saucepan bring 1 liter of water to boil, add broccoli and cook for 2 minutes, drain and keep aside.

       
      4

      Blanch Baby Carrots In the same saucepan used for boiling broccoli, bring the remaining water to boil, add carrots and cook for 1 minute. Keep aside with broccoli

       
      5

      Saute Blanch Vegetables On a non-stick pan heat butter over medium heat, add garlic and cook for 1 minute, add blanched broccoli, carrots and cherry tomatoes. Add salt and pepper to taste and cook for 1 minute, switch off heat and keep aside.

       
      6

      Pan Grill Infused Chicken & Serve Take the chicken out from freezer and heat olive oil over medium heat, place chicken breasts and cook for 5 minutes on one side and 4 minutes on another side (9 minutes in total). Switch off heat To serve place chicken breasts over arugula leaves and serve with sauteed vegetables on the side and slices of 1/2 lemon.

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