210 g Chicken thigh with bone(skinless)
Lemon juicetaste
Sea salttaste
Peppertaste
Basiltaste
Oreganotaste
200 g Green beans
80 g Spinach (raw or frozen)
10 g Fresh herbs(parsley, dill or cilantro)
½ Glove of garlic
2 tsp Olive oil
Vegetarian substitute:
130 g Fish
For a bird:
1
Pickle the thigh in lemon juice, herbs and salt for 15 minutes. Bake in a foil boat at 180 ° C for 25 - 30 Minutes
For vegetables:
2
Steam beans for 20 Minutes or blanch in boiling water for 7 Minutes and rinse with cold water to stop cooking. Defrost spinach (if necessary) and squeeze out excess liquid. Vegetables can be dried with a paper towel.
3
Add the finished beans to the pan along with spinach. Salt, pepper, add garlic.
4
Simmer for 7 Minutes (add a little water if necessary). Add oil and herbs at the end.
Vegetarian substitute:
5
Fish (130 g) + vegetables (200 g) + olive oil (1 tsp).
6
Poultry can be replaced with fish (170 g in raw form), baked for 20 Minutes at 180 ° C in lemon juice, salt, pepper, nutmeg.
CuisineAmerican, Mediterranean, UkrainianCooking MethodBaking, SimmeringDietKosher, Low Calorie, Low Fat, Vegetarian
Ingredients
210 g Chicken thigh with bone(skinless)
Lemon juicetaste
Sea salttaste
Peppertaste
Basiltaste
Oreganotaste
200 g Green beans
80 g Spinach (raw or frozen)
10 g Fresh herbs(parsley, dill or cilantro)
½ Glove of garlic
2 tsp Olive oil
Vegetarian substitute:
130 g Fish