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Grilled chicken breast with stewed mint, and risotto with sun-dried tomatoes
Number of servings: 2
Ingredients
- Meat
- Chicken breast -
- Sweet pepper -
- Garlic -
- Nigella -
- Mint -
- Green olives -
- Lemon juice -
- Risotto
- Arborio rice -
- Dried tomatoes -
- Grape seeds oil -
- Parsley -
- Salad
- Napa cabbage -
- Cucumber -
- Dill -
- Greek yogurt -
Cooking instructions
- Tenderize breast, season with sweet paprika, garlic, and nigella, then grill on a hot grill pan.
- Stew peppermint in olive oil, add some finely chopped green olives, and juice of ½ lemon.
- Risotto: Boil risotto rice, at the very end of cooking add finely chopped sun-dried tomatoes, a spoon of grape seeds oil, and chopped parsley.
- Salad: 1/3 napa cabbage, cucumber, dill, a spoon of Greek yogurt.
- Magda -
