Good day and delicious weight loss!
I just here thought, and that we are all preparing the breast, but the breast. After all, there are those who find it difficult to get their daily calorie intake on very low-calorie foods.
And today I want to tell you how the other day I cooked a chicken thigh with vegetables. It turned out delicious, the vegetables refreshed the dish, and the gravy went well as a sauce for buckwheat.
✅For cooking, I needed the following products:
- chicken thigh fillet 5 pieces (you can take the thighs on the bone - as you like) - 575 g,
- green beans (I have frozen) - 145 g,
- bell pepper, 1 piece - 155 g,
- sour cream 10% - 30 g,
- tomato paste - 10 g,
- salt, black pepper, dry garlic and basil.
✅Cooking.
Put the thigh fillet in a pan and fry on both sides. I did not grease the pan with oil, I use non-stick pans.
I cut each fillet into 2 parts so that the portioned pieces were smaller and it was more convenient to calculate your portion.
Lightly fry the thighs, salt and pepper to taste and sprinkle generously with dry garlic.
Next, put vegetables in the pan - green beans and finely chopped bell peppers.
Simmer everything together until the beans are thawed.
Mix sour cream and tomato paste with 100-150 ml of water and pour into a frying pan.
I forgot about tomato paste at first, so I added it later.
Add dry basil - optional. I really love the aroma and flavor that basil gives to dishes.
Simmer over low heat for 10-15 minutes.
That's all done. Enjoy your meal!
Buckwheat or bulgur is well suited for garnish.
KBZHU per 100 g of ready-made dish: K - 172, B - 18.4, F - 9.7, U - 2.9.