Grilled Chicken Dinner With Veggies Is A Winner!
Image Credit: Winner Winner Chicken Dinner

All the chicken lovers, this one is for you. While Indian cuisine is replete with rich curries and gravies that one can devour for dinner, at times one wants a bit of a change, and to shake things up a little bit, you can opt for dry, grilled meat dishes. Take this grilled chicken and vegetable combination, for instance. Just like most tandoori or grilled foods, chicken breast is believed to be low in calories and fat.

However, this dish adds a delicious and creamy touch to the healthy grilled chicken by pairing it with a goat cheese sauce. Sautéed veggies like French beans, carrots, baby corn, and radish accompany this grilled creamy chicken dish. If you’re tempted enough, here’s the winning recipe for a chicken dinner by Café de Flora, an aesthetic eatery located in Chanakyapuri, New Delhi. It has a wide range of artisanal drinks, appetizers, and desserts.


    20 g of breast chicken

    100 g of chicken keema

    50 g sundried tomato

    5 g of basil leaves

    50 g of Amul cheese

    60 g smoked sausage

    A pinch of thyme

    2 g salt and pepper

Source: Winner Winner Chicken/Jasmine Kaur

    60 g of goat cheese

    30 g of cream

    100 ml chicken stocks

    A pinch of salt and pepper


    Make a pocket in the chicken breast and season.

    Place a chicken breast on a cutting board, press a hand on top of the breast, and carefully insert the tip of a chef's knife into the thickest part of the chicken breast cut.

    Open about 3 inches wide, then cut 3/4ths of the way through the breast to create a pocket without cutting all the way. Thoroughly repeat with the remaining breast.

    Dry the chicken on all sides with paper towels and season with ½ tsp of salt and pepper.

To make the filling:

    Combine the cream cheese, mozzarella, chicken keema, sundried tomatoes, garlic, and smoked sausage with the remaining salt and pepper in a small bowl and mix until well combined.

    Stuff the chicken breast with a spoon. Add the filling to the pocket of each chicken breast.

    Carefully add the chicken to the hot pan and cook for 5–7 minutes. Swirl the pan just before adding the breast to evenly distribute the oil.

    Turn the chicken and check if it is ready to flip.

    Sauté vegetables like carrots, radishes, beans, and more with salt, pepper, and oil in a pan.

    Mash some boiled potatoes to add to the side. Garnish with red pepper and parsley.

    Drizzle the sauce and enjoy.