Aloo Palak (Potato and Spinach Curry)

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We have 3 premium recipes for you.

Recipe # 1

Lemon Herb Grilled Chicken Breast

Ingredients:

4 boneless, skinless chicken breasts
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Lemon wedges and fresh parsley for garnish (optional)

Instructions:

Prepare the Marinade:

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.

Marinate the Chicken:

Place the chicken breasts in a large resealable plastic bag or a shallow dish.
Pour the marinade over the chicken, ensuring each piece is well coated.
Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Preheat the Grill:

Preheat your grill to medium-high heat (about 375°F to 400°F / 190°C to 200°C).

Grill the Chicken:

Remove the chicken from the marinade and shake off any excess.
Place the chicken breasts on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Avoid pressing down on the chicken with a spatula to keep it juicy.

Rest and Serve:

Transfer the grilled chicken to a plate and let it rest for 5 minutes to allow the juices to redistribute.
Garnish with lemon wedges and fresh parsley if desired.

Tips:

Tenderizing: Pound the chicken breasts to an even thickness before marinating for even cooking.
Marinade Variations: Add your favorite herbs or spices to customize the flavor.
Serving Suggestions: Serve with a side of roasted vegetables or a fresh salad for a complete meal.
Enjoy your perfectly grilled lemon herb chicken breast, a delicious and healthy option for any occasion! 🍋🌿

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Recipe # 2

Chicken Recipe For Easy Dinner

One-Pan Garlic Butter Chicken and Vegetables

Ingredients:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
3 tablespoons butter
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1 pound baby potatoes, halved
1 cup baby carrots
1 cup green beans, trimmed
Fresh parsley, chopped (for garnish)

Instructions:

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Season the Chicken:

In a small bowl, mix the thyme, rosemary, salt, and pepper.
Rub the chicken breasts with olive oil and season both sides with the herb mixture.

Sear the Chicken:

In a large ovenproof skillet, melt 1 tablespoon of butter over medium-high heat.
Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Prepare the Vegetables:

In the same skillet, add the remaining 2 tablespoons of butter.
Add the minced garlic and cook for 1 minute until fragrant.
Add the baby potatoes, carrots, and green beans to the skillet, tossing them in the garlic butter.

Combine and Roast:

Nestle the chicken breasts among the vegetables in the skillet.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

Garnish and Serve:

Remove the skillet from the oven and let it rest for a few minutes.
Garnish with fresh parsley before serving.

Tips:

Customization: Feel free to swap the vegetables with your favorites or what you have on hand.
Make Ahead: Prep the chicken and vegetables in advance and store them in the fridge until ready to cook.
Enjoy this easy, flavorful one-pan garlic butter chicken and vegetables for a stress-free dinner! 🥘🍗

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Recipe # 3

Quick Chicken Salad

Ingredients:

2 cups cooked chicken breast, diced (about 1 large chicken breast)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/4 cup celery, finely chopped
1/4 cup red onion, finely chopped
1/4 cup sweet pickle relish (optional)
Salt and pepper to taste
2 cups mixed greens or lettuce (for serving)
Cherry tomatoes, halved (for garnish, optional)

Instructions:

Prepare the Dressing:

In a large bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Mix until well combined.

Mix the Salad:

Add the diced chicken, chopped celery, red onion, and pickle relish (if using) to the bowl.
Gently stir until all the ingredients are evenly coated with the dressing.

Season:

Taste and season with salt and pepper as needed.

Serve:

Serve the chicken salad on a bed of mixed greens or lettuce.
Garnish with cherry tomatoes if desired.

Tips:

Add-ins: Feel free to customize with other ingredients like diced apples, grapes, or nuts for extra flavor and texture.
Make-Ahead: This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Enjoy this quick and easy chicken salad for a satisfying and healthy meal! 🥗🍗

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