Chicken Steak Recipe With Pan Roasted Vegetables & Potato Mash
A high protein Continental recipe with chicken breasts, cloves garlic - finely chopped, tablespoons mixed herbs (dried). Ready in 50 min, serves 2.
Curated byLucas Dubois🇫🇷
Instructions
21 steps- 1
To begin making the Chicken Steak Recipe With Pan Roasted Vegetables & Potato Mash, thoroughly wash and clean the chicken pieces, keeping the entire breast piece intact
chicken breasts(2) - 2
For the chicken marinade In a mixing bowl, combine the garlic, mixed herbs, lemon juice, olive oil, tabasco sauce, red chilli flakes, parsley leaves, honey and salt
chicken breasts(2)cloves garlic - finely chopped(6)tablespoons mixed herbs (dried)(2)tablespoons lemon juice(2)tablespoons extra virgin olive oil(2)tabasco original - hot sauce(1/2 teaspoon)red chilli flakes(1/2 tablespoon)sprig parsley leaves - finely chopped(4)teaspoons honey(2)salt - salt to tasteextra virgin olive oil(1 tablespoon)mixed herbs (dried)(1 teaspoon)cloves garlic - finely chopped(4)tablespoons parsley leaves - finely chopped(2)salt - to tastesalt - to tastelemon juice(1 teaspoon) - 3
Add the chicken breasts into this bowl, and massage the marinade on to the chicken
chicken breasts(2)carrot (gajjar) - cut into strips(1)green zucchini - cut into strips(1)baby corn - cut into strips(6)green beans (french beans) - cut into diagonals(10)red bell pepper (capsicum) - cut into strips(1) - 4
Rest this for about an hour
- 5
Heat a skillet on medium flame, once hot, place the chicken on it and cook on both sides for about 3 minutes on each side, basting the remaining marinade while pan roasting the chicken
chicken breasts(2) - 6
Once done, transfer to a plate and allow it to rest
- 7
Heat the same pan on medium heat, add the remaining marinade into this pan
carrot (gajjar) - cut into strips(1)green zucchini - cut into strips(1)baby corn - cut into strips(6)green beans (french beans) - cut into diagonals(10)red bell pepper (capsicum) - cut into strips(1) - 8
Make a slurry by mixing the all purpose flour along with the water and add this slurry into the pan which has the marinade
carrot (gajjar) - cut into strips(1)green zucchini - cut into strips(1)baby corn - cut into strips(6)green beans (french beans) - cut into diagonals(10)red bell pepper (capsicum) - cut into strips(1)teaspoons all purpose flour (maida)(2)water(1/4 cup) - 9
Bring to a single boil and allow the sauce to cook and thicken and turn off the flame
tabasco original - hot sauce(1/2 teaspoon) - 10
This is the sauce for the chicken steak
chicken breasts(2)tabasco original - hot sauce(1/2 teaspoon) - 11
To make the Pan Roasted VegetablesHeat a skillet on medium-high heat with some olive oil, add the garlic and saute until it turns into a light brown colour
cloves garlic - finely chopped(6)tablespoons extra virgin olive oil(2)carrot (gajjar) - cut into strips(1)green zucchini - cut into strips(1)baby corn - cut into strips(6)green beans (french beans) - cut into diagonals(10)red bell pepper (capsicum) - cut into strips(1)extra virgin olive oil(1 tablespoon)cloves garlic - finely chopped(4) - 12
This will take about a minute
- 13
Next add the vegetables that are cut into strips and saute until they are just about cooked, yet crunchy at the same time
carrot (gajjar) - cut into strips(1)green zucchini - cut into strips(1)baby corn - cut into strips(6)green beans (french beans) - cut into diagonals(10)red bell pepper (capsicum) - cut into strips(1) - 14
Add the salt, mixed herbs, parsley, salt and mix well
tablespoons mixed herbs (dried)(2)sprig parsley leaves - finely chopped(4)salt - salt to tastemixed herbs (dried)(1 teaspoon)tablespoons parsley leaves - finely chopped(2)salt - to tastesalt - to taste - 15
Turn off the flame and set aside
- 16
To make the Potato MashIn a mixing bowl, combine the steaming hot boiled potatoes along with salt, butter, black pepper powder, lemon juice and mash well with the back of a serving spoon/ladle
tablespoons lemon juice(2)salt - salt to tastered bell pepper (capsicum) - cut into strips(1)salt - to tastepotatoes (aloo) - hot boiled and peeled(3)salt - to tastebutter(1 teaspoon)black pepper powder(1/2 teaspoon)lemon juice(1 teaspoon) - 17
Continue to mix and mash until you get a soft smooth mash then set aside
- 18
To assemble the Chicken sizzler, in a serving plate, place the pan roasted vegetables, potato mash and the pan roasted chicken breast
chicken breasts(2) - 19
Pour the steak sauce just before serving
tabasco original - hot sauce(1/2 teaspoon) - 20
Ensure you preheat your sizzle pan in the oven or over the stove top, to give it a sizzling effect
- 21
Serve this Chicken Steak Recipe With Pan Roasted Vegetables & Potato Mash along with Cinnamon Spiced Orange Iced Tea Recipe, finish this meal with a dessert of Dark Chocolate Pots De Crème Recipe
chicken breasts(2)
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Chicken Steak Recipe With Pan Roasted Vegetables & Potato Mash
A high protein Continental recipe with chicken breasts, cloves garlic - finely chopped, tablespoons mixed herbs (dried). Ready in 50 min, serves 2.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
21 steps- 1
To begin making the Chicken Steak Recipe With Pan Roasted Vegetables & Potato Mash, thoroughly wash and clean the chicken pieces, keeping the entire breast piece intact
chicken breasts(2) - 2
For the chicken marinade In a mixing bowl, combine the garlic, mixed herbs, lemon juice, olive oil, tabasco sauce, red chilli flakes, parsley leaves, honey and salt
chicken breasts(2)cloves garlic - finely chopped(6)tablespoons mixed herbs (dried)(2)tablespoons lemon juice(2)tablespoons extra virgin olive oil(2)tabasco original - hot sauce(1/2 teaspoon)red chilli flakes(1/2 tablespoon)sprig parsley leaves - finely chopped(4)teaspoons honey(2)salt - salt to tasteextra virgin olive oil(1 tablespoon)mixed herbs (dried)(1 teaspoon)cloves garlic - finely chopped(4)tablespoons parsley leaves - finely chopped(2)salt - to tastesalt - to tastelemon juice(1 teaspoon) - 3
Add the chicken breasts into this bowl, and massage the marinade on to the chicken
chicken breasts(2)carrot (gajjar) - cut into strips(1)green zucchini - cut into strips(1)baby corn - cut into strips(6)green beans (french beans) - cut into diagonals(10)red bell pepper (capsicum) - cut into strips(1) - 4
Rest this for about an hour
- 5
Heat a skillet on medium flame, once hot, place the chicken on it and cook on both sides for about 3 minutes on each side, basting the remaining marinade while pan roasting the chicken
chicken breasts(2) - 6
Once done, transfer to a plate and allow it to rest
- 7
Heat the same pan on medium heat, add the remaining marinade into this pan
carrot (gajjar) - cut into strips(1)green zucchini - cut into strips(1)baby corn - cut into strips(6)green beans (french beans) - cut into diagonals(10)red bell pepper (capsicum) - cut into strips(1) - 8
Make a slurry by mixing the all purpose flour along with the water and add this slurry into the pan which has the marinade
carrot (gajjar) - cut into strips(1)green zucchini - cut into strips(1)baby corn - cut into strips(6)green beans (french beans) - cut into diagonals(10)red bell pepper (capsicum) - cut into strips(1)teaspoons all purpose flour (maida)(2)water(1/4 cup) - 9
Bring to a single boil and allow the sauce to cook and thicken and turn off the flame
tabasco original - hot sauce(1/2 teaspoon) - 10
This is the sauce for the chicken steak
chicken breasts(2)tabasco original - hot sauce(1/2 teaspoon) - 11
To make the Pan Roasted VegetablesHeat a skillet on medium-high heat with some olive oil, add the garlic and saute until it turns into a light brown colour
cloves garlic - finely chopped(6)tablespoons extra virgin olive oil(2)carrot (gajjar) - cut into strips(1)green zucchini - cut into strips(1)baby corn - cut into strips(6)green beans (french beans) - cut into diagonals(10)red bell pepper (capsicum) - cut into strips(1)extra virgin olive oil(1 tablespoon)cloves garlic - finely chopped(4) - 12
This will take about a minute
- 13
Next add the vegetables that are cut into strips and saute until they are just about cooked, yet crunchy at the same time
carrot (gajjar) - cut into strips(1)green zucchini - cut into strips(1)baby corn - cut into strips(6)green beans (french beans) - cut into diagonals(10)red bell pepper (capsicum) - cut into strips(1) - 14
Add the salt, mixed herbs, parsley, salt and mix well
tablespoons mixed herbs (dried)(2)sprig parsley leaves - finely chopped(4)salt - salt to tastemixed herbs (dried)(1 teaspoon)tablespoons parsley leaves - finely chopped(2)salt - to tastesalt - to taste - 15
Turn off the flame and set aside
- 16
To make the Potato MashIn a mixing bowl, combine the steaming hot boiled potatoes along with salt, butter, black pepper powder, lemon juice and mash well with the back of a serving spoon/ladle
tablespoons lemon juice(2)salt - salt to tastered bell pepper (capsicum) - cut into strips(1)salt - to tastepotatoes (aloo) - hot boiled and peeled(3)salt - to tastebutter(1 teaspoon)black pepper powder(1/2 teaspoon)lemon juice(1 teaspoon) - 17
Continue to mix and mash until you get a soft smooth mash then set aside
- 18
To assemble the Chicken sizzler, in a serving plate, place the pan roasted vegetables, potato mash and the pan roasted chicken breast
chicken breasts(2) - 19
Pour the steak sauce just before serving
tabasco original - hot sauce(1/2 teaspoon) - 20
Ensure you preheat your sizzle pan in the oven or over the stove top, to give it a sizzling effect
- 21
Serve this Chicken Steak Recipe With Pan Roasted Vegetables & Potato Mash along with Cinnamon Spiced Orange Iced Tea Recipe, finish this meal with a dessert of Dark Chocolate Pots De Crème Recipe
chicken breasts(2)
Rate this recipe
