Chicken Veggie Roast

Chicken Breast - 2 pc

Olive oil - 1Tsp

Soy Sauce - 2Tsp

Tomato sauce - 1/2Tsp
Balsamic vinegar - 1/2Tsp

White pepper powder - 1/2tsp
Garam Masala - 1/2tsp
Garlic - 1pc (minced)

Salt - to taste

Carrot - 1 medium

Cauliflower - 200g

Broccoli - 200g

Green Pepper - 1 medium

Marinate chicken breasts with olive oil, soy sauce, tomato sauce, vinegar, pepper powder, garam masala, garlic and salt. Refrigerate it for minimum 3-4 hours. Pre-heat the cooking-range oven to 350 degrees. Spread aluminium foil in an oven friendly dish and keep the chicken pieces. Pour the remaining marinades on top of the chicken. Cover with another foil and keep in the pre-heated oven for 30 minutes. After 30 minutes, open the foil and put vegetables on side of the chicken, springle some salt over vegetables, cover again with foil and cook for another 15-20 minutes, depending how you like your chicken and vegetables. Cut the thick part of chicken breast or pierce a fork to check the doneness. Yes, we are done with our simple but healthy Chicken Veggie Roast. Enjoy! Chicken tastes better if cooked well, but not dry. Juice left after cooking can be poured over vegetables while serving.

Special Chicken Fry

Chicken breast - 4 pc

Onion - 2 medium
Green chilly - 5 Nos
Turmeric powder - 1/2tsp
Coriander powder - 1tsp
Garam masala - 1/4tsp
Ginger Garlic paste - 2Tsp
Coriander leaves - 6 stems
Curry leaves - 1 stem
Coconut Oil - 2Tsp
Salt - to taste

Cut chicken into chunks and marinate with ginger-garlic paste and salt to taste (keep it at least 1Hr). Heat oil in a Kadai and saute onion. Add green chilly (slit at the end) and curry leaves, saute well. Now remove all these from kadai and keep aside. Now fry coriander powder, garam masala and turmeric powder in the remaining oil in kadai. There shouldn't be any oil visible in the Kadai at this point. Now add the already marinated chicken into Kadai and mix well. When the masala gets evenly on chicken pieces, keep the Kadai closed for 5 minutes on medium heat. After 5 minutes, mix the chicken again add very little water if dry and keep the lid closed until the chicken get cooked. Open the lid and stir dry adding the coriander leaves and the sauted onion mix that kept aside. Yes, your special chicken fry is ready. This is very simple and not too spicy, but very delicious. I like this dish with rice / steamed vegetables.