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How To make Breast Of Chick. w/ Leeks & Lime On Zucchini

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4 lg Zucchini* (Note In
: Directions) 1/2 c Olive Oil
: Flour For Dredging 8 lg Chicken Breasts

halved,
: skin removed : Salt And Freshly Ground : Black Pepper 3 c Leeks, Cut Into Thin Rounds
1 TB Finely Slivered Garlic
1/2 c Dry White Wine
3/4 c Rich Chicken Stock
1 TB Grated Lime Zest
3 TB Fresh Lime Juice
2 TB Fresh Parsley :

minced
3 TB Finely Slivered Sundried
: Tomatoes : Garnish-- : Zucchini Flowers If : Available *Sliced lengthwise and cut into spaghetti strips. Pat zucchini "spaghetti" dry and toss with 2 tablespoons of the olive oil. Season lightly with salt and pepper and set aside. Lightly flour chicken breasts and shake off excess. Season with salt and pepper. Add 2 tablespoons of olive oil to an oven proof saute pan and lightly brown on both sides. Remove from pan and set aside. Add remaining oil, leeks and garlic and saute over moderate heat for 3 - 4 minutes or until vegetables are just beginning to soften. Add wine and stock and cook over moderate heat for 3 - 4 minutes to reduce liquid slightly. Return chicken to pan and place some of the leeks mixture on top of breasts. Season lightly and sprinkle lime zest, juice, parsley and sundried tomatoes over and around breasts. Place pan uncovered in a preheated 400 degree oven and bake for 5 - 7 minutes or until
breasts are just done. Halfway through the baking of the breasts, place the zucchini on a separate baking sheet and bake until zucchini just begins to soften. To serve: Arrange zucchini attractively on warm plates and top with breasts and vegetables. Drizzle pan juices over. Garnish with zucchini flowers. Serve hot or at room temperature. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9739 -----

How To make Breast Of Chick. w/ Leeks & Lime On Zucchini's Videos

HOW TO MAKE THE BEST ONE POT CHICKEN RICE

Ingredients:
Chicken Marinate
½ kg boneless chicken
½ tsp salt
2 tbsp plain yogurt
1 tsp ginger paste
1 tsp garlic paste
¼ tsp turmeric
½ tsp red chili

One Pot Preparation
3 tbsp cooking oil
½ cup sliced onion
2 bay leaves
¼ tsp ginger paste
1 ½ cup-soaked basmati rice
1 tsp salt
1 ½ cup hot coconut milk
1 cup hot water
½ tsp garam masala
1 ½ tbsp fresh coriander
1 tsp ghee

Instructions:
1. Mix the chicken pieces with salt, yogurt, ginger paste, garlic paste, turmeric, and red chili
2. Saran wrap and marinate for 15 minutes
3. Place the chicken in a pot with cooking oil and cook until brown for 10-12 minutes on low-medium heat
4. Remove the chicken pieces, add sliced onions, splash of water, bay leaves, ginger paste and rice that has been soaked for 30 minutes
5. Pour hot coconut milk and hot water
6. Place the chicken back into the pot
7. Cook for 10-15 minutes on low-medium heat with the lid on
8. Sprinkle garam masala, chopped coriander leaves, and ghee
9. Give it one last stir before serving
10. Ready to Enjoy!

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Garlic Parmesan Orzo Pasta: made in one pot! | The Recipe Rebel

PRINTABLE RECIPE & NUTRITION INFO:

Ingredients
2½ cups low sodium chicken broth
1½ cups dry orzo pasta (about 278 grams)
2 cloves garlic (finely minced)
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup cream (any kind -- heavy cream will give richer flavor, light cream will be a bit thinner)
¼ cup shredded Parmesan cheese
2 tablespoons fresh parsley
Instructions
Combine broth, pasta, garlic, salt and pepper in a medium skillet.
Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
Stir in cream, Parmesan and parsley. Serve.

LEFTOVER Rice with veggies, Airfryer chicken breast I LORENTIX

#leftoverricerecipe #leftoverrice #lorentix
LEFTOVER Rice with veggies, Airfryer chicken breast I LORENTIX
INGREDIENTS:
GREEN ONION
GREEN ZUCCHINI
YELLOW ZUCCHINI
CELERY
GARLIC
RICE
PARSLEY
LEMON JUICE
CHICKEN BREAST
PAPRIKA
SALT
PEPPER
OLIVE OIL
BUTTER

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Before and after becoming vegan #shorts

Vegan Corn and Zucchini Chowder | Recipes | Whole Foods Market 365

Vegan Corn and Zucchini Chowder
Makes 10 servings
Creamy corn chowders are a summer staple, and this vegan version means everyone can join in!
Sweet corn cobs make a flavorful base, which is blended with cauliflower and zucchini for
maximum creaminess and an extra dose of veggies.
5 ears corn
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
2 cloves garlic, finely chopped
½ teaspoon smoked paprika
1 bay leaf
½ medium head cauliflower, cut into florets
2 lb zucchini, chopped, divided
1 red bell pepper, finely chopped
1 teaspoon fine sea salt
½ teaspoon ground black pepper
Hot sauce, for serving
1. Cut kernels from the corn. Reserve cobs and kernels separately.
2. Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until
browned, about 10 minutes. Add garlic and smoked paprika and cook until fragrant, about 1
minute. Add bay leaf, reserved corn cobs and 7 cups water. Bring to a boil, then reduce heat and
simmer, covered, until flavorful, about 30 minutes.
3. In a small bowl, combine about two-thirds of the corn kernels and 1 cup of the zucchini; set
aside. Add the remaining corn and zucchini to the pot, along with cauliflower. Cover and simmer
until the vegetables are soft, about 15 minutes.

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About Whole Foods Market 365:
Whole Foods Market 365™ is changing the grocery shopping experience. Committed to making healthy living easy, 365 provides simple, affordable and convenient everyday shopping to neighborhoods nationwide without sacrificing the quality standards and dedication to food transparency that Whole Foods Market pioneered. Whole Foods Market 365 features a thoughtful product selection curated for convenience, including the 365 Everyday Value® brand customers know and love, alongside other high-quality brands and new offerings from innovative supplier partners.

One Pan Creamy Chicken and Rice Recipe - Laura Vitale

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