Danie główne
Marinated Chicken Breast with Purple Hull Peas and Cream Corn
55 minPorcje: 4Nutri-Score C€€
C
55 min
55 minMarinated Chicken Breast with Purple Hull Peas and Cream Corn
czego potrzebujesz
Składniki
chicken breast (boneless, skinless)Mięso800 g
beer (enough to cover the chicken)Napoje350 ml
Worcestershire sauceSpiżarnia30 ml
garlic powderPrzyprawy6 g
onion powderPrzyprawy6 g- seasoned saltPrzyprawy8 g
- Cajun seasoningPrzyprawy8 g
minced garlicWarzywa i owoce15 g
butter (divided)Nabiał60 g- purple hull peas (cooked or frozen, thawed)Warzywa i owoce500 g
- cream corn (homemade, thawed)Warzywa i owoce400 g
saltPrzyprawy3 g
black pepperPrzyprawy2 g
na porcję
Wartości odżywcze
425kcal
- Węglowodany
- 24 g
- Białko
- 48 g
- Tłuszcz
- 16 g
czego użyjesz
Przybory
Naczynie żaroodporne
Rondel
Płyta kuchenna
Piekarnik
krok po kroku
Przygotowanie
- Krok 1
Marinate the chicken
- Place the chicken breasts in a large bag or dish.
- Add the Worcestershire sauce, garlic powder, onion powder, seasoned salt and Cajun seasoning.
- Pour in just enough beer to cover the chicken, then swish everything around.
- Refrigerate overnight.
- Krok 2
Prepare the baking dish
- Place the marinated chicken breasts in the baking dish.
- Pour the marinade over the chicken.
- Top with the minced garlic.
- Add a little butter on top of each breast.
- Krok 3
Bake the chicken
- Bake until the chicken is cooked through and the juices run clear.
- Krok 4
Heat the peas and corn
- Warm the purple hull peas and cream corn in a saucepan on the stove, like canned vegetables.
- Season with butter, salt and pepper.
- Krok 5
Serve
- Plate the chicken with the peas and cream corn.