By: Amna Hasan
Here are a few recipes about the diet plans I shared. Not only are they healthy but delicious and I’m sure you will love them!
Baked Lemon - Pepper chicken
The first recipe is very easy and simple. It can be made in a skillet and later put in the oven to melt the flavors together. Meat is actually important and to have a healthy balanced diet, you must intake meat like beef, chicken, and fish at least once a month.
This recipe serves 4.
(adapted from bestrecipesbooks.com)
You will need:
Boneless, skinless chicken breasts - 4
Salt – ½ teaspoon + 1/8 teaspoon for later
Olive oil – 1 tablespoon (you may use any oil but olive oil is the healthiest)
Lemon – 1 medium-sized lemon, thinly sliced (Picture for reference)
The lemon on the right is a medium-sized
Lemon juice – 2 tablespoons
Maple syrup/honey – 1 tablespoon
Unsalted butter – 1 tablespoon
Cracked black pepper – 1 teaspoon
To start, to save time it is recommended if you preheat your oven to 220 Celsius. Now, take the chicken breasts and coat them in ½ teaspoon of salt. Then take a large skillet and pour the oil in over medium to high heat. After a few minutes add the chicken and cook until the underside is golden brown (This usually takes 4-5 minutes). Flip the chicken and scatter the lemon slices around the chicken while still in the pan.
The next step is to put the skillet into the oven and bake for 8-12 minutes. Take the pan out of the oven and plate your chicken. In the remaining sauce in the pan, add lemon and maple syrup/honey. Then slowly add the butter in small portions and mix until it has melted and combined in the sauce. Put the black pepper in and the remaining 1/8 salt we kept aside. Drizzle the sauce over the chicken.
2.Lemon raspberry muffins
For dessert, you can make these delicious lemon raspberry muffins. The lemon’s slightly tangy flavor blends well together with the raspberries. The muffins taste best warm and fresh.
All you need to make these delicious muffins:
Lemon – 1 large lemon
Sugar – ½ cup
Buttermilk/Sour milk – 1 cup (you can make sour milk by mixing 1 tablespoon lemon juice or vinegar to 1 cup milk.)
Canola oil – 1/3 cup
Egg – 1 large
Vanilla extract – 1 teaspoon
White whole wheat flour – 1 cup
All-purpose flour – 1 cup
Baking powder – 2 teaspoons
Baking soda – 1 teaspoon
Salt – ¼ teaspoon
Fresh or frozen raspberries – 1 and ½ cups
To start making the muffins, preheat the oven to 200 Celsius and coat the muffin/cupcake metal tray with oil or cupcake/muffin paper liners. Then use a peeler to remove the zest from the lemon and combine it with sugar in a food processor. Pulse until the zest is finely chopped into the sugar. Combine oil, egg, sour/buttermilk, and vanilla essence and mix well.
Take a large bowl and add the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. Once mixed, add the buttermilk/sour milk mixture you made previously and ‘fold’ until it is blended. Then proceed to add and fold the raspberries in. After blended well, pour the mixture equally into the muffin tray cups.
Put the tray into the oven and bake them till the edges and tops are golden (usually takes 20-25 minutes). After it is golden from the top, switch off the oven and let the muffins stay in the oven and cool down for 5 minutes. Take them out and you can start devouring them!
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