Rucak.
Sastojci: 125g kinoe, 150g pilecih prsa, 120g boranije, 120g soka od paradajza ili paradajza isecenog na kockice, 1/4 kasicice kima u prahu, 1/4 kasicice suvog origana, 1 kasicica jabukovog sirceta, 1+1 kasika maslinovog ulja.
Priprema:
1) Skuvati kinou. Pileca prsa isprati hladnom vodom i obrisati. Boraniju ocistiti.
2) U pleh staviti papir za pecenje. Staviti piletinu i boraniju. Poprskati sa maslinovim ulje. Peci u prethodno zagrejanoj rerni na 200C oko 30 do 35 minuta. Ostaviti da se ohladi. Iscepkati pilece meso na trake.
3) U tiganj staviti maslinovo ulje i dodati sok paradajza i na srednjoj temperaturi (4) prziti 2 minuta. Dodati kim, piletinu i jabukovo sirce i prziti jos 2 minuta.
4) U plasticnu kutiju staviti kinou, boraniju i na kraj belo meso.
5) Kada se ohladi cuvati u frizideru do 4 dana.
Lunch
Ingredients: 125g quinoa, 150g chicken breast, 120g green beans, 120g diced tomato or tomato juice, 1/4 teaspoon cumin powder, 1/4 teaspoon dried oregano, 1 teaspoon apple cider vinegar, 1 + 1 teaspoon olive oil.
Preparation:
1) Cook the quinoa. Rinse the chicken breast with cold water and wipe. Clean the green beans.
2) Put baking paper in the baking pan. Put chicken and green beans. Sprinkle with olive oil. Bake in a preheated oven at 200C for about 30 to 35 minutes. Allow to cool. Cut the chicken into strips.
3) Put olive oil in a pan and add tomato juice and fry at medium temperature (4) for 2 minutes. Add cumin, chicken and apple cider vinegar and fry for another 2 minutes.
4) Put quinoa, green beans and chicken in a plastic box.
5) When cool, store in the refrigerator for up to 3 days.
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