Garlic Pine Nut Chicken | Look Great Naked Healthy Quick Gourmet Recipes
In this episode of the Look Great Naked Cooking Show, Nathan Chase Plummer shares his Garlic Pine Nut Chicken with sautéed spinach recipe that is high-protein, low-carb, low-calorie, and full of flavor!
Four servings, each 320 calories, 32g protein, 3g healthy carbs, 5g fat.
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Produced by PXP! Media
Grilled Chicken with Mint and Pine Nut Gremolata Recipe
Get the Full Recipe:
Cover your basic grilled chicken with the zesty herb topping for an anything-but-average meal. It also works well over steak or fish.
Total: 30 minutes
Yield: 4 servings (serving size: 1 chicken breast half and about 4 teaspoons gremolata)
Ingredients
* Gremolata:
* 1 cup loosely packed fresh mint leaves
* 2 tablespoons pine nuts, toasted
* 2 teaspoons grated lemon rind
* 2 garlic cloves, minced
* 4 teaspoons extra-virgin olive oil
* 1/4 teaspoon kosher salt
* Chicken:
* 2 teaspoons extra-virgin olive oil
* 4 (6-ounce) skinless, boneless chicken breast halves
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
Preparation
1. To prepare gremolata, place mint, pine nuts, rind, and garlic in a mini chopper; process just until combined. Add 4 teaspoons olive oil and 1/4 teaspoon salt; process to combine. Set aside.
2. To prepare chicken, heat a large grill pan over medium-high heat. Brush 2 teaspoons olive oil evenly over chicken; sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Serve gremolata with chicken.
Nutritional Information
Calories:
236
Fat:
11.3g (sat 1.6g,mono 6.1g,poly 2.6g)
Protein:
30.4g
Carbohydrate:
2.3g
Fiber:
0.8g
Cholesterol:
74mg
Iron:
1.6mg
Sodium:
438mg
Calcium:
35mg
Laraine Perri, Cooking Light, MAY 2010
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????CHICKEN with PRUNES and Pine Nuts - MEDITERRANEAN Recipe EASY to Make
You will never forget this recipe for chicken with prunes and pine nuts. Fantastic Mediterranean recipe easy to cook for your family and loved ones will suck your fingers.
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???? Ingredients:
• 1 Chicken
• 1 Onion
• 20 Prunes
• 1/2 Lemon
• Pepper
• Ginger
• 50 gr Pinions
• Soy
• Water
• 1 Garlic
• Olive Oil
• Salt
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Sneaking - jiglr
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this is my go-to weeknight chicken thigh dinner #shorts
cooking for myself · part xli
@chefsteps i love y'all
chicken thigh · kale salad · sweet potato purée
drink · Tokyo Black [Porter] (Yo-Ho Brewing Co)
#chicken #kale #sweetpotato #puree #chickenthigh
#asmrfood #korean #foodie #foodasmr #cooking #cookingathome
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RECIPE • CHICKEN + KALE + SWEET POTATO
CHICKEN THIGHS
serves as many thighs as you can fit comfortably on a skillet
chicken thighs
salt + black pepper
chicken fat or any oil
cast iron skillet
thermometer
method
salt and pepper both sides of your chicken thighs
optional - trim excess fat/skin and debone, i like to keep the bone-in as it keeps the presentation nicer (and less work)
place on a wire rack, dry the skin with paper towels, and (optional) let dry out in your fridge (i like to do this overnight)
preheat oven to 400F
heat a skillet over medium heat, add 1 tbsp chicken fat/oil
place chicken, skin-side down, and let skin cook
check periodically for 5-8min, you want have a golden brown skin
once skin is done, flip thigh skin-side up
place skillet into oven
cook for about 7min, depends on thickness of thighs
use a thermometer and cook until min. 165F, all the way up to 185F
be careful not to bare-hand that pan handle, use towels/mitts!!!
plate on top of kale salad and sweet potato purée
SWEET POTATO PURÉE
serves 4
~1.1 lbs / 500 g - sweet potato or yam
7.5 tbsp butter / 100 g butter
~0.5 cup / 100 g - water
0.5 tbsp / 4 g - salt (or to taste)
method
peel the skin off sweet potatoes/yams
slice into approx. 1cm pieces
in a pot over high heat, add all ingredients
place lid on until you hear boiling, then remove lid
reduce to med heat, simmer until mushy consistency and most water has evaporated (approx. 10min)
add everything to a blender (or use an immersion blender) and blend until smooth
adjust seasoning if need be
either make the day before and seal in an airtight container in the fridge, or place back into a saucepan on low heat with the lid, and mix occassionally (if it dries out it can harden and get gross)
KALE SALAD
with salads, i tend to go by taste, practicing my palate to see if it needs more acid, salt, fat, etc. when making this salad, i did not measure anything, i tasted as i went. feel free to use another variety of kale as well.
salads are a great way of practicing your palate, they’re (usually) very malleable, relatively cheap, and quick to put together.
~0.5 lb / 200 g - kale (lacinato variety)
~2 tbsp / 28 g - extra virgin ???????? olive oil ????
~4 tbsp / 80 g - fresh lemon juice ????
80 g - golden berries (dried)
60 g - pine nuts
salt + black pepper
fresh grated parmigiano-reggiano
method
wash your kale, drain, and drizzle some olive oil + lemon juice on
optional - massage kale leaves, this helps break down fibers in the plant
with a sharp knive, cut very thin slices of kale (include the stem too)
in a salad bowl, add kale, golden berries, pine nuts, black pepper, salt, parmesan
mix thoroughly, taste, and adjust to your liking
too acidic? add olive oil/parmigiano
too salty? add olive oil/lemon juice/kale
too bitter? add lemon juice/kale/salt/parmigiano
How to Make Spinach Salad with Chicken and Pine Nuts
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Pine-Nuts With Chicken Cubes 裕子肉丁
裕子肉丁
Ingredients (A)
300 gm chicken meat, diced
100 gm pine-nuts
1/2 carrot, diced
150 gm celery, diced
2 cups Neptune cooking oil
5 water chestnuts, diced
1 red pepper, diced
Marinade for chicken (B)
1 teaspoon soy sauce
1 teaspoon chicken stock granule
1 teaspoon corn flour
dash of pepper
1/2 teaspoon sesame oil
Ingredients (C)
1 tablespoon fermented soy bean paste (spicy)
3 cloves garlic, chopped
Seasoning (D)
1 teaspoon soy sauce
1/2 teaspoon chicken stock granule
2 tablespoons water
dash of pepper
1/2 teaspoon sesame oil
Thickening (E)
1/2 teaspoon corn flour
+
1 tablespoon water = mixed
Method
1. Marinate chicken with (B) for 10 minutes.
2. Heat up Neptune cooking oil, deep fry pinenuts on low heat till light brown. Dish & drain.
3. Scald chicken in oil, dish & drain. Scald the vegetables from Ingredients (A), dish & drain.
4. Saute Ingredients (C) till fragrant. Add all the vegetables (Ingredients A) & seasoning (D), stir-fry till cook. Add chicken cubes & cook well. Thicken with corn flour water (E). Put in pine-nuts. Dish & serve.