Скачать или смотреть One Pan Butter Garlic Chicken

Day 5 of #OvernightKitchen, where we simplify your mornings with easy, delicious recipes that you can prep the night before. This recipe brings together tender, buttery chicken and a fresh, tangy kachumber salad. The chicken is marinated with garlic and chilli, then pan-seared to golden perfection and finished with a garlic compound butter. Paired with a refreshing kachumber of cucumber, tomato, and mint, this is a perfect balance of rich and light flavours!

Ingredients:
For the Chicken:
3 chicken breasts (400g)
1 tsp salt
¼ tsp pepper
2 tsps garlic granules
2 tsps chilli flakes

For the Compound Butter:
2 tbsps softened butter
1 tbsp parmesan cheese
4 cloves garlic, grated
1 green chilli, finely chopped

For the Kachumber :
1 cucumber, diced into large cubes
1 tomato, diced into large cubes
1 tbsp fresh mint leaves, chopped
Salt, to taste
⁠1 tsp Chaat Masala
1 tsp lime juice

Instructions:

1. Clean the chicken breasts and tenderize them using a heavy object.
2. Rub the chicken with salt, pepper, garlic granules, and chilli flakes.
3. Marinate the chicken overnight in the fridge.
4. To make the compound butter, soften the butter and mix in parmesan cheese, grated garlic, and chopped green chilli.
5. Roll the butter in cling wrap forming a log and let it sit in the fridge.
6. Heat oil in a pan and fry the marinated chicken on both sides until golden brown and almost cooked, about 6-7 minutes.
7. Add slices of the compound butter to the pan and baste the chicken with the melted butter, cooking for another 1-2 minutes until the chicken is fully cooked and coated with the buttery garlic flavor.
8. For the kachumber, mix the diced cucumber, tomato, mint, salt, chaat masala and lime juice in a bowl.
9. Pack the basted chicken slices and kachumber in meal prep containers for a flavorful, ready-to-go meal.

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