Il chicken (and in general all white meat ) Is a great resource for CrossFitter, because of the protein noble, mineral salts and high digestibility. However, it can happen that after a while you get tired of always consuming it in the usual 3-4 variations. No problem: CrossMag comes to you with some recipes new, tasty and, at the same time, simple to prepare.
Index
Marinated Chicken Breast
Ingredients:
- Sliced chicken breast
- Rosemary
- Bread crumbs
- Parsley
- Mustard (the variant you prefer)
- Extra Virgin Olive Oil
- Lemon juice
- Sale
Inside a container, prepare the marinade with the juice of a lemon, a few tablespoons of extra virgin olive oil, the chopped herbs and a little salt. Then pour the marinade over the chicken breasts and leave the meat to rest for at least 30 minutes. In a pan, to which you have added a little oil and a part of the marinating liquid, put the chicken and cook until golden. Drain the chicken breasts and sprinkle with mustard and breadcrumbs. Finish cooking them in the pan. Complete the dish by sprinkling the meat with finely chopped herbs.
Chicken breast and avocado sauce
Ingredients:
- Sliced chicken breast
- 1 ripe avocado
- 1 lime juice
- White wine (half a glass)
- Extra Virgin Olive Oil
- Sale
In a pan heat the oil and brown the sliced chicken. When the meat is golden on both sides, pour in the white wine. When this is absorbed, add the juice of a lime and continue cooking the chicken for another 5 minutes. Finally, sprinkle the meat with the avocado sauce (which you have previously prepared by blending the ripe avocado and a little salt in a mixer) and finish cooking.
Asian chicken breast
Ingredients:
- Sliced chicken breast
- Milk coconut (1 glass)
- Mustard powder
- Sale
Marinate the chicken slices in coconut milk for a few hours to which you have previously added the mustard powder. Before cooking the meat, heat the plate well. The meat must be well browned on both sides and should be lightly salted during cooking. Accompany the dish with some basmati rice. Enjoy your meal.