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Chicken stuffed with vegetables

Chicken stuffed with vegetables

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Wash your thighs well and allow excess water to drain. Peel the potatoes, wash and cut into 1/2 cm slices. Cut the peppers in half, remove the seeds and the stalk, wash and cut finely. Peel a squash, grate it and slice it. In a pot of earth or heat-resistant tray with a lid, add the thighs, potatoes, peppers and garlic. Sprinkle with paprika, salt and pepper. Sprinkle everything with wine and olive oil. Mix well, cover with a lid and bake for 60 minutes at 180 degrees.

Good appetite!

Chicken stuffed with vegetables - Recipes

Terrine is a food that can be eaten as an appetizer. This recipe is very suitable for PL days in the Dukan diet, but if you eliminate fats you can consume it on PP days, ie in the attack phase. It is also a recipe that is prepared quickly, it is tasty and even more, it is a Dukan recipe. But don't forget, chicken terrine with vegetables is a good way for the whole family, including the little ones.

Cruise Phase, Consolidation

-500 gr minced chicken breast (or turkey)

First I cleaned the carrot and together with the yellow beans I boiled it for about 15-20 minutes, then take them out and let them cool a bit. Meanwhile, clean the white onion and put it through the small grater and cut the bell pepper into small cubes. Also, cut the carrot into cubes, and if the beans are too long, cut them smaller.

Pour all the vegetables (onion, pepper, carrot and bean) over the minced meat, add the spices and mix everything carefully. Pour the composition into a silicone tray (it must not stick) and place in the oven heated to 180 degrees. Leave in the oven for 45-50 minutes, then remove the tray and leave the ternia in the pan to cool for about 10-15 minutes. then take it out. Store in a refrigerator and eat cold.

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Chicken stuffed with vegetables - Recipes

Let me tell you, we like to eat baked chicken or, if necessary, grilled. And if I make it in the oven, I have to find solutions for a vegetable garnish. So most often I take the chicken pieces (which I have on hand), put some vegetables on the same principle and put them in the oven. I only change the spices most of the time. This recipe is extremely simple, be patient just to bake it.

Cruise Phase (PL), Consolidation, Definitive Stabilization


-2 chicken hammers (or 4 if you do more)


We cut the vegetables into larger cubes and put them in the tray.

Mix the olive oil with the paprika, garlic powder, salt, pepper and oregano.

Grease the chicken hammers with a kitchen brush. We make room for the hammers over the vegetables in the tray. Add water to the bowl (about a cup). Cover the bowl with aluminum foil or a lid and place in the oven heated to 180 degrees.

Leave in the oven for about 40-45 minutes, then remove the foil or lid and let the hammers brown for another 10-15 minutes. You take them out on the plate and from now on you know what to do.

Bon appetit and I expect impressions from you!

Drob recipe - light version

For a lighter version, the liver can be prepared from pipettes, hearts and chicken or turkey liver. Ideally, the liver is kept in milk for 24 hours before cooking and browned slightly in the pan before passing it through the mincer. Pipettes and hearts should be washed thoroughly before cooking - best boiled in a pressure cooker. Don't forget to remove the fat from them.


  • 500 g pipettes and turkey (or chicken) hearts
  • 500 g turkey liver (chicken)
  • 3 bunches of green onions
  • 1 parsley link
  • 1 bunch of dill
  • 4 eggs
  • salt pepper

Method of preparation

  • The pips and hearts are scalded and the foam is removed. They are then boiled in fresh water.
  • Roast the liver in the pan for 2-3 minutes, sprinkling lightly with brandy or a liqueur wine.
  • The organs are passed through a mincer, then mixed with finely chopped onions and greens and the 4 beaten eggs with salt and pepper.
  • Place the composition in the pan and bake for 30-40 minutes on low heat.


The diet recipe for baked chicken with vegetables is the best solution for those who need to keep a diet, avoiding fried foods and certain vegetables that create abdominal discomfort.

Dietary cooked chicken recipe is perfect both for those who are on a diet and for those who have digestive problems (gastritis, ulcers, recovery from various surgeries, irritable bowel syndrome).

For two weeks I have been trying to find solutions to avoid frying in oil and using a very small amount of oil in the cooking process. Given the fact that I have a smaller range of vegetables for consumption for a month, I chose to cook with the ones I like and I would have used them anyway: pumpkin, eggplant, carrot, pepper, tomatoes (without skin and seeds & # 8211 so I chose tomato juice) and pepper.

I prepared a clear chicken soup with homemade noodles for lunch, and I then cooked the meat in the oven with these vegetables.

This recipe is commonplace and easy to prepare, but the result is surprisingly good and tasty, so I ate with gusto the next day.

Generally, recipes start by hardening the onion and carrot in hot oil. This time I put 2 tablespoons of oil and 150 ml of water over the legumes. I boiled them over low heat, with a lid, until they softened and cooked.

I cut the eggplants into slices, salted them and left them in a sieve to let the bitter liquid drain, then I scalded them for 1 minute.

As I said above, the chicken legs have already been cooked in a soup. From that soup I borrowed 200 ml of liquid to have a tasty sauce.

But, I will not hold your attention and I will let you see what are the ingredients you need and how to prepare dietetic chicken with baked vegetables.


Put in a pan or pot with a lid, finely chopped onion together with the grated carrot and celery through the small hole of the grater. Add 2 tablespoons of oil and 150 ml of water. Cover with a lid and let them simmer until they become soft. Depending on the size of the pot in which we cook, we adjust the amount of water, adding as much as necessary, but in the end, after cooking, it should not remain in the liquid bowl. We put half of the amount of carrots with onion and celery on the bottom of a heat-resistant dish.

Cut the eggplants into thin slices and salt them, leave them in a sieve for 30 minutes, then scald them for 1 minute and drain them. Cut the zucchini into rounds and the bell peppers into cubes. Arrange one layer of pumpkin, eggplant and pepper in the heat-resistant bowl, pour the tomato juice, then repeat the arrangement of the layers of vegetables: carrots, zucchini, eggplant, bell pepper.

Pour vegetable soup over the vegetables and season with salt, oregano and a little pepper.

Put the chicken legs over the vegetables (the wings also appear here), cover the bowl and bake for 15 minutes at 200 °, take the lid or foil and cook for about 10 minutes or until the meat is lightly browned.

We eat immediately, sprinkling freshly chopped green parsley.

With a recipe like this diet is not a problem, we have a real treat on the plate.

Recipes for lunch for a person with diabetes

Here are some good lunch ideas for someone with diabetes.

Celery puree


  • about 700 gr of celery peeled and cut into cubes
  • 450g potatoes, peel and cut into cubes
  • 4 tablespoons skim cream
  • 25g butter
  • 1 clove garlic
  • a pinch of ground nutmeg
  • pepper
  • salt

Method of preparation:

Boil the garlic with the celery and potatoes. Don't forget to put a little salt in the water. After boiling, drain the water and grind the vegetables. Add the rest of the ingredients and mix.

Soup gazpacho


  • 2 medium zucchini
  • 900 g well-ripened tomatoes, peeled and seeded
  • 2 English cucumbers
  • 4 cloves of garlic
  • 1 small red onion
  • a cup of tomato juice
  • 1 tablespoon balsamic vinegar
  • 1 large red bell pepper, pitted
  • a tablespoon of fresh, chopped basil
  • a tablespoon of olive oil
  • pepper
  • salt

Method of preparation:

Peel the tomatoes for 30 seconds, up to 1 minute. Then put all the vegetables in a blender and chop them. Transfer to a larger pot, add olive oil, balsamic vinegar, basil and tomato juice. Once you have seasoned the pepper and salt, let it cool for at least an hour before serving.

Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic