I couldn’t find a better way to make my salad more flavorful…
When I take a bite of this browned pepper chicken, I get the feeling that I don’t have to add heck a lot of ingredients to make a dish flavorful. For making this pepper chicken I’ve used very simple ingredients that are always found in our pantry, and the salad tasted great.
Also, you could make couple more dishes with this same pepper chicken. If you want a burger or sandwich, then go ahead and place this chicken in between the bread or burger buns. If you want a salad, top veggies along with this chicken. Or you could even serve the chicken with rice, baked potatoes & steamed veggies.
One chicken recipe and you get to serve in three different ways.
Making Pepper Chicken:
Ingredients
- Chicken breast, boneless- 3 fillets, halved
To marinate chicken
- Ground cumin- 2 tsp
- Ginger-garlic paste- 1 1/2 tsp
- Salt- 1 tsp
Pan frying chicken
- Butter- 2 tbsp
- Ground pepper- 2 tsp
- Lemon juice- 3 tbsp
Instruction
- In a bowl, combine the chicken with ground cumin, ginger-garlic paste, and salt. Let marinate for 15 minutes.
- Place a non-stick pan over medium heat.
- Melt the butter in the pan, and sprinkle 1 tsp of ground pepper over the melted butter.
- Place the chicken fillets on it.
- Sprinkle 1 tsp more ground pepper over the chicken.
- Pour the lemon juice over the chicken.
- Cover the pan with its lid and let the chicken cook through.
- After a few minutes, flip the chicken to the other side and continue to cook.
- Let all the liquid dry off, open the lid, and pan fry till the chicken turns brown on both sides.
- Remove the pan from the heat and keep it aside.
- For making salad: To a large bowl, add lettuce, cucumber, sliced tomato, and avocado cubed. Top the veggies with chicken cut into wedges, add 1/4 cup pomegranate seeds, and drizzle ranch dressing or any other salad dressing of your choice.
- For making a burger: Smear mayo on the burger buns, place the cooked chicken breast in between the buns, top with tomato, lettuce & pickles.
- Make a complete meal for lunch or dinner: place the cooked chicken breast over rice pilaf, serve with the sides baked potatoes & steamed veggies.
- Chicken breast, boneless- 3 fillets, halved
- Ground cumin- 2 tsp
- Ginger-garlic paste- 1½ tsp
- Salt- 1 tsp
- Butter- 2 tbsp
- Ground black pepper- 2 tsp
- Lemon juice- 3 tbsp
- In a bowl, combine the chicken with ground cumin, ginger-garlic paste, and salt. Let marinate for 15 minutes.
- Place a non-stick pan over medium heat.
- Add the butter & let it melt, sprinkle 1 tsp of ground black pepper over the melted butter.
- Place the chicken fillets on it.
- Sprinkle 1 tsp more ground black pepper over the chicken.
- Drizzle the lemon juice over the chicken.
- Cover the pan with its lid and let the chicken cook through.
- After a few minutes, flip the chicken to the other side and continue to cook.
- Let all the liquid dry off, open the lid, and pan fry tll the chicken turns brown on both sides.
- Remove the pan from the heat and keep it aside.
- For making salad: To a large bowl, add lettuce, cucumber, sliced tomato, avocado cubed. Top the veggies with chicken cut into wedges, add ¼ cup pomegranate seeds and drizzle ranch dressing or any other salad dressing of your choice.
- For making a burger: Smear mayo on the burger buns, place the cooked chicken breast in between the buns, top with tomato, lettuce & pickles.
- Make a complete meal for lunch or dinner: place the cooked chicken breast over rice pilaf, serve with the sides baked potatoes & steamed veggies.
