Chicken breast with carrots is a beautiful dietary meal. Recipes for chicken breast with carrots: roll, roast, salad, meatballs

Chicken breast with carrots is a beautiful dietary meal. Recipes for chicken breast with carrots: roll, roast, salad, meatballs

Chicken breast is just a godsend for cooking all kinds of dietary meals.

It contains almost no fat, but it contains a lot of easily digestible protein.

Meat is cooked quickly, does not have any specific smell and is combined with a variety of different products.

Especially good is the breast with vegetables, including carrots.

Chicken Breast with Carrots - General Cooking Principles

Moreover, chicken breast with carrots when cooked together turns out juicy, and even the lack of fat does not make the meat dry. Therefore, the breast, which usually requires marinating before cooking, does not need any special preparation.

In addition, there is no need to constantly monitor the preparation of the dish, since chicken breast with carrots is mainly prepared in the oven, which means that all the ingredients are simply laid out on a baking sheet and baked.

But roasting is not the only way to cook chicken breast with carrots, these ingredients can be stewed, fried, boiled. Meat is cooked with a vegetable or in a sauce, for the basis of which you can take broths, cream, sour cream, or without it.

The best spices for carrot breast include such as basil, parsley, laurel, garlic, rosemary, curry, hops-suneli, white or black pepper, oregano, marjoram, paprika.

The preparation of the meat itself regardless of the recipe begins with the fact that the meat is washed, dried, peeled, cut off the fat and film, separate the fillets from the bone. Next, the meat is either cut into pieces, cut into longitudinal strips and beaten, or left unchanged, only sprinkling with spices and salt.

Carrots for the dish take a large, juicy and bright. It is cleaned and chopped, cut, rubbed - it all depends on the type and method of preparation. The remaining ingredients of the dish: vegetables, herbs, cheese, mushrooms and other products are prepared, cut or chopped and added to the dish in a certain sequence.

1. Chicken breast with carrots “Roast”


• chicken breast;

• three carrots;

• 220 g of champignons;

• three potatoes;

• two bows;

• olive oil;

• salt, curry, black pepper;

• two or three sprigs of basil and parsley;

• 140 ml of cream.


1. Wash the breast, dry it and cut into medium pieces.

2. Peel the onions and chop them into quarters.

3. Rinse the mushrooms and cut into plates.

4. Peel the potatoes and carrots, cut the vegetables into strips.

5. Fry onion until well in olive oil, add the mushrooms, fry everything together for five minutes.

6. Mix the cream with two glasses of water, add the pepper, spices, and salt. Stir.

7. Lay the prepared ingredients in a pot in layers: first put the potatoes, then the chicken, then the carrots and put the mushrooms in the final layer.

8. Pour the ingredients in a creamy and spicy sauce.

9. Cover the pots with lids, cook in preheated 180 grams. Oven 1.5 hours.

2. Chicken breast with carrots “Rolls”


• 600 grams of breast;

• three carrots;

• salt and spices;

• three potatoes;

• 200 ml of cream;

• two eggs;

• 100 g of mayonnaise;

• 95 g of cheese;

• onion;

• to taste garlic;

• 50 ml vegetable oil.


1. Peel all vegetables, grate large carrots, cut the potatoes into small slices, chop the onion into quarters with rings.

2. Fry the onion in the hot oil until soft.

3. Cut the breast into thin long slices, salt, pepper, brush with chopped garlic and roll up with a roll.

4. Beat the eggs with cream, divide it into two parts, add mayonnaise into one and beat again.

5. Form (it is advisable to take a deep one) grease with oil, evenly distribute the grated carrot to the very bottom, spread potatoes over it, then passaged onion. Sprinkle with salt, add half a cup of boiled water, pour the mayonnaise creamy egg mixture without. 6. Put chicken rolls over vegetables, sprinkle liberally with grated cheese, pour egg mixture with mayonnaise.

7. Bake the dish for an hour.

3. Chicken Breast with Carrots, Peppers and Greens


• kilogram of chicken breasts;

• large sweet red pepper;

• two carrots;

• three cloves of garlic;

• 70 g parsley leaves;

• three spoons of olive oil;

• Italian herbs, spices.


1. Separate the fillet from the bones and peels, slightly beat off the meat, rub with spices and dried herbs.

2. Peel the carrots and peppers thoroughly and cut them into thin strips; remove the husks from the garlic.

3. Put the parsley leaves, carrots, garlic and pepper in the blender bowl - chop everything up. Stir vegetables with olive oil and salt.

4. Put the prepared breasts on a baking sheet, lay carrot coat on top of the meat, pour half a glass of water into the baking sheet.

5. Bake the chicken breast with carrots for 25-30 minutes.

4. Chicken Breast with Carrots and Prunes


• 700-800 g of chicken breast;

• two carrots;

• 100 g of prunes;

• three cloves of garlic;

• bow;

• salt, ground pepper;

• 5 g dried basil.


1. Cut the washed chicken into thin long sticks.

2. Rinse prunes and soak for 30 minutes in cold water. Then grind, chopped into small pieces with a sharp knife.

3. Cut the cleaned carrot into strips, onions with thin transparent rings, chop the garlic.

4. Mix all ingredients, salt, sprinkle with pepper and basil, put in a heat-resistant dish.

5. Wrap the form in foil, bake for forty-five minutes.

5. Chicken breast with carrots, broccoli and peas


• 320 g chicken breast;

• two large carrots;

• 230 grams of broccoli;

• 185 ml of chicken broth;

• salt, spices;

• greenery;

• 110 g of frozen peas;

• two or three cloves of garlic. Preparation:

1. Rinse and grease the meat with spices and salt.

2. Divide the broccoli into inflorescences, cut the carrots in thick bars.

3. Put pickled breast, broccoli, carrot, and peas in the sleeve.

4. Salt broth and pour in vegetables. Carefully tie the sleeve.

5. Cook in the oven for thirty minutes.

6. Prepared chicken breast with carrots spread in a deep plate, pour broth and sprinkle with herbs. You can fill the dish with sour cream.

6. Chicken Breast with Carrots, Tomatoes, and Eggplants


• 850 g breast;

• carrot;

• 180 g of mozzarella;

• one large fleshy tomato;

• oil, salt, pepper;

• one eggplant;

• fresh basil.


1. In the fillet, cut from the breast, rub pepper and salt, fry each piece in the pan until sweet.

2. Wash the eggplant and cut into cubes, add salt, fry separately from the chicken.

3. Cut the carrots into strips, fry them until soft.

4. Cut the tomato and mozzarella into cubes.

5. Put the eggplant layer in the form first, then the carrot, then the chicken.

6. Put a mixture of tomatoes and cheese on top of vegetables and meat, sprinkle everything with chopped fresh basil.

7. Bake for 18-20 minutes.

7. Stewed chicken breast with carrots and green beans


• two chicken breasts;

• two bulbs;

• 155 g of green beans;

• two tomatoes;

• spices, salt, oil for roasting;

• two carrots;

• two peppers (sweet Bulgarian).


1. Cut the breast into small cubes (three or three and a half centimeters wide).

2. Chop onions, rub pepper and carrots.

3. Remove the peel from the tomatoes and cut into cubes.

4. Put the meat pieces into the pan with the heated butter, fry to a blush, add the onions and carrots. Stir for a few more minutes, stirring.

5. Put the tomatoes, peppers and green beans, sprinkle with spices, salt. Mix thoroughly. 6. Simmer all 20 minutes.

8. Chicken Breast with Korean Carrots and Cheese


• two breasts;

• 160 g Korean carrot;

• 155 g of cheese;

• 110 ml of soy sauce;

• 80 g sour cream;

• salt, black pepper, a spoon of oil;

• 20 g of mustard.


1. Cut out from the breast several longitudinal thin wide layers, repel them, only lightly - not to the holes. Rub in spices and salt.

2. In a platter, mix the sour cream with soy sauce and mustard.

3. Finely rub the cheese.

4. Lubricate the heat-resistant dish with oil, place the chicken, put Korean carrots on top, fill all with an appetizing mustard-sour cream sauce, sprinkle with cheese.

5. Bake twenty minutes.

9. Chopped chicken breast cutlets with carrots


• half a kilo of breasts;

• two carrots;

• onion;

• two eggs;

• a bunch of parsley;

• salt pepper;

• 100 g loaf;

• vegetable oil;

• a glass of milk.


1. Dry thoroughly the washed breast, separate the fillets, cut everything into small, small cubes.

2. Cut the peeled onion and carrot in the same cubes.

3. Soak the crumbled loaf in milk.

4. Green chop.

5. Mix in a large bowl greens, carrots, onions, chicken.

6. Add salt, eggs, soaked loaf, pepper.

7. Knead the mixture thoroughly, let the minced meat and vegetables stand for fifteen minutes.

8. Form not very big cutlets, fry them in butter on both sides.

9. Also, these patties can be steamed or baked in the oven.

Chicken Breast with Carrots - Tricks and Tips

• For cooking do not use frozen breasts - it is better to buy chilled chicken or thaw the meat in advance.

• Add any vegetables and spices to chicken breast with carrots, the taste of this will be more intense and interesting.

• The breast will be juicier if marinated beforehand.

• Before baking the meat is better to fry - so the breast will be juicier, softer and more tender. • You can simply salt the chicken breast, sprinkle with some olive oil and wrap in foil with carrot pieces - you will get a wonderful tasty dietary dish.

• If you are cooking chops, meatballs or other semi-finished meat products from chicken breast with carrots, you must knead the stuffing for a long time and thoroughly so that the mass is homogeneous, and the ingredients are evenly distributed.

• Chicken meat is cooked quickly, so there is no point in holding it on the stove or in the oven for more than the allotted time.

• Meals that include chicken are best salted at the end of cooking so as not to overdry meat.

• When adding greens to a dish, use only leaves, green stalks give the finished dish a specific bitterness, leaves - aroma.

• For cooking chicken breasts with carrots in the oven, you can use cream or sour cream for the sauce, sprinkle the ingredients with soft or hard cheese.

• You should not check the readiness of the whole breast, piercing it with a fork, the juice will flow out and the meat will turn out harsh and dry.

• Ready-made chicken breast with carrots perfectly complements any fresh or pickled vegetables, traditional side dishes, and greens.

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