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Herbed Chicken Breasts ( Light – Lean)

By Mythreyi Vattikuti,

These days I have been trying lot of variations with chicken breast as they cook fast, are fuss free and easy to serve for kids. They can be incorporated into pastas or rolled into tortillas to create Italian and Mexican lunch boxes. Today, I marinated the chicken for 15 minutes and cooked on medium heat on a non-stick pan to create this wonderful looking chicken side dish.


Chicken Breast – 4
Sea Salt – 1 tsp
Black Pepper – 1/2 tsp
Dry Basil – 1 tsp
Garlic – 1 clove
Cayenne Pepper – 1 tsp
Lime Juice – 1 tsp
Olive Oil – 1 Tbsp
Leaks or Spring Onions – 2 springs

Make slight slits into chicken breast. Rub the chicken with Sea salt and  Black Pepper and leave it for 5 min. Take a small bowl, add Olive Oil, Lime Juice, Dry Basil, Chopped Garlic, Cayenne Pepper. Mix well.
Apply this seasoning to chicken breasts until it is coated well and marinate for 10 min.
Heat the non-stick pan on medium heat and add the chicken breasts to the pan. Cook on medium heat until on both sides browned  and roasted. ( it will take about 15 min to cook). Half the way turn the chicken to cook on both sides.  Test and make sure the chicken is tender and cooked thoroughly and switch off the stove. Top with some chopped Leaks or Spring Onions and close the lid and leave for about 10 min to sink in all the flavors of the herbs until serve.
Today I used Mexican Leaks that added great flavor to this chicken.
You can grill these for a real smoked flavor. If you choose to grill the chicken, make sure you marinate the night before and keep in the refrigerator for one night.

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