Teryiaki chicken breast with basmati rice and broccoli (2 )

A few weeks ago I promised I was going to write the second version for Teryiaki Chicken breast. Finally I got a chance to keep my promise.

As I said in first in my version of Teryiaki Chicken breast, the  marinade I am using it is not a classic one  but I try to discover one that is on my taste but most important on my better half taste : no too much sugar or salt and no flour !!!

Ingredients ( 6 servings )

  • 3 chicken breast ( boneless, skinless )
  • teryiaki sauce
  • soy sauce
  • barbecue sauce
  • salsa sauce
  • extra virgin olive oil
  • 1 lemon
  • 1 tbsp honey
  • 1 cup basmati rice
  • 1 head broccoli

Marinate the chicken piece at least for two hours before cooking.

In a large bowl mix together: teryiaki sauce, soy sauce, barbecue sauce, 1 tbsp olive oil and lemon juice.  Cut each chicken breast in half and then in big pieces. Add the pieces to the marinade. Cover and refrigerate for at least 2 hours.

Heat some olive oil in a large pan and add the chicken pieces and cook them for about 8-10 minutes on low heat. Add the marinade and cook for 10 more minutes or until the chicken is soft and tender.

Cook one cup of basmati rice in 3 cups of water. When done add 3-5 tbsp of salsa sauce and give them a gently stir.

Brake the broccoli in small florets and boil  them for about 5 minutes.

Bon Appetite !


Chicken meatballs with chikpeas salsa …

What I love about meatballs is that I can be so creative when doing them …there are so many choices … just by changing the spices you have such a different meal…

Today I tried for the first time garam masala. I really don’t now if it’s the best choice I have made, to use it in meatballs. I loved them, my daughter too and now I am waiting for my husband to come and try them …

Ingredients for today’s meatballs :

  • 1 pound lean ground chicken,
  • 2 eggs
  • 3 slices bread
  • 2 tbsp bread crumbs
  • 2 tbsp roasted sesame seeds
  • 1/2 tsp garam masala
  • salt, black pepper

Ingredients for the chickpeas salsa:

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 cans chickpeas ( 2 x 420 ml )
  • 1 can crunch tomatoes ( 820 ml )
  • 3 tbsp tomato pasta
  • salt and black pepper

The steps look like in the next pictures…


Bon Appetite !!!


Teriyaki Chicken ( 1 ) with rainbow carrots and mixed peppers

Last week I had such a wonderful dinner with two of my friends. Every time I said “this time I have to try something new and still I came back to my  “Teriyaki chicken” ( again ?!? 🙂 ) when a thought crossed my mind: if you like it so much why can’t I try to make it at home ?!? Said and done …

I tried  two versions. Both delicious and full of flavor.  Like always 🙂 ,  I haven’t followed completely the original recipe because I thought it would be better  to cut the sugar and salt. Why ? Well first it’s not as healthy and secondly because why not to try to have the same flavor with less ” unhealthy” things …

This is the version when I cut in small bite size the chicken breast … the other version will follow …

Ingredients ( 6 servings )

  • 3 chicken breast ( boneless, skinless )
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 bunch green onions
  • 4 celery sticks
  • teryiaki sauce
  • soy sauce
  • barbecue sauce
  • canola oil
  • 1 lemon
  • 1/4 tsp chili flakes ( optional )
  • sesame seeds ( optional )

Let’s do it

First cut the chicken breast in small, bite size pieces and place either in a plastic bag and add : lemon juice, 3 tbsp canola oil and 3 tbsp teriyaki sauce and a pinch of salt and black pepper.

Seal the bag and refrigerate over night or at least for 2 hours before cooking. I refrigerate mine over night.

Heat a large skillet over the medium heat and place the meat with the marinade in and cook on both sides until nice brown for about 10 minutes. Add some more teryiaki sauce and 1 tbsp of barbecue sauce. Set aside.

Wash and cut all vegetables in thin stripes.

Heat 3 tbsp of canola oil in a large skillet and add the carrots. Add 50 ml of water or chicken stock and cook them for about 3-5 minute. Add the celery and cook them together for about 2 minutes. Now you can add the peppers and 1 tbsp of each soy sauce and canola oil.

Add the meat to the vegetables medley and cook for 2-3 minutes so the flavor  are well combined and serve it with jasmine rice or just like that. Sprinkle with roasted sesame seed if desired.

Bon Appetite !!!

Lemon-rosemary and tomatoes chicken tights

Vegetables are delicious, no doubt about it but I have days when I am craving for meat. So the second recipe of the last week is : lemon-rosemary and tomatoes chicken tights.

Ingredients ( 6 servings )

12 piece chicken tights ( 1. 1 kg casserole )

2 lemons

1 big tomato or 2 medium

dried rosemary

extra virgin olive oil

salt and black pepper

Let’s do it :

Wash and take most of the skin from the tights. Oil a tray with olive oil and place the tights in the tray.  Drizzle them with olive oil, lemon, rosemary, salt and pepper and cover them with lemon and tomato slices.

We served them just like that only with avocado aside. I know there are lots of proteins but as I told you before I was craving for meat …

Of course it does not mean you cannot serve them with whatever you like: rice, potatoes or vegetables …

Bon Appetite !!!