5 fit recipes with chicken to include in your diet

In addition to being a versatile ingredient in the kitchen, chicken is a food that helps with weight loss. Chicken breast, for example, has a low fat content, is rich in proteins – which helps in gaining lean mass – and has a high content of vitamin A and complexes B, C, D, E and K. , there are numerous advantages of including it on the menu! So check out how to use it in some recipes.

Breaded Chicken with Quinoa

Ingredients

• 300 g of brisket chicken filleted
• 5 tablespoons cooked quinoa
• 1 beaten egg
• 1 lemon juice
• 2 crushed garlic cloves
• Olive oil, salt and ground black pepper to taste

Method of preparation

In a container, season the chicken fillets with salt, black pepper, lemon juice and garlic. In separate containers, place the quinoa and the beaten egg. Dip the chicken fillets in the egg and then in the quinoa. In a form greased with olive oil, place the chicken fillets and place them in the preheated oven for 15 minutes, turning them halfway through. Serve next.

Tomato stuffed with chicken

Ingredients

• 3 tomatoes
• 500g cooked and shredded chicken breast
• 1 chopped onion
• 2 crushed garlic cloves
• 1/2 carrot cut into small cubes
• Olive oil, salt and ground black pepper to taste

Method of preparation

Wash the tomatoes well, cut off the tops, remove the seeds and set aside. In a pan, put the oil and lead to medium fire. Give the garlic and onion. Then add the chicken and sauté it until it turns golden brown. Add the carrot and season with salt and pepper. Sauté for another 2 minutes and turn off the heat. Stuff the tomatoes with the mixture and place them on a baking sheet lined with parchment paper. Water the tomatoes with olive oil and take to the preheated oven for 10 minutes. Serve next.

Chicken stuffed with vegetables

Ingredients

• 10 chicken fillets
• 1 teacup of chopped parsley
• 1 teacup of chopped thyme
• 1 grated carrot
• 1 cup of mashed tofu
• Juice of 2 lemons
• 5 crushed garlic cloves
• 2 tablespoons of olive oil
• Salt and ground black pepper to taste
• 10 toothpicks

Method of preparation

In a container, season chicken fillets with lemon juice, garlic, salt and black pepper. Stuff the fillets with the parsley, thyme, carrots and tofu. Roll up and secure them with a toothpick. Place the chicken fillets on a baking sheet lined with parchment paper, drizzle with olive oil and place in the preheated oven for 30 minutes. Turn the fillets halfway through. Serve next.

Eggplant roll with chicken

Ingredients

• 1 eggplant
• 300g cooked and shredded chicken breast
• 1/2 cup of tea nuts bites
• 1 chopped onion
• 2 crushed garlic cloves
• Olive oil, salt and ground black pepper to taste

Method of preparation

In a pan, put the oil and lead to medium fire. Give the garlic and onion. Add the chicken and sauté until golden. Season with salt and pepper and saute for another 2 minutes. Turn off the fire, add the nuts, mix and book. Cut the eggplant into thin slices and season with salt and pepper. In a skillet, put the olive oil and lead to medium fire. Cook the eggplant slices on both sides until they are soft. Turn off the heat, transfer the eggplant to a container, stuff it with the chicken, roll it up and serve next.

Tip: serve the eggplant rolls with the salad of your choice.

Zucchini cannelloni with chicken

Ingredients

• 1 zucchini cut into thin strips
• 1 cup homemade tomato sauce
• 100g cooked and shredded chicken breast
• Salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1 chopped onion
• 2 minced garlic cloves

Method of preparation

In a pan, put the oil and lead to medium fire. Give the garlic and onion. Then add the chicken, salt and black pepper. Sauté the chicken until golden brown and set aside. On a surface, have the zucchini strips and distribute the chicken over it. Make rolls with the zucchini so that it is in the shape of a cannelloni. Place the cannelloni in a mold and place in the preheated oven for 20 minutes. Then cover with tomato sauce and let bake for another 10 minutes. Serve immediately.