Grilled Chicken and Mixed Veggies

One of the fastest dish I can prepare in a jiffy...

INGREDIENTS:

4 pcs. chicken fillet, thigh
2 cups mixed veggies
2 tbsp, lemon juice (or calamansi)
1 tbsp. butter
1 tsp. olive oil
salt and pepper to taste

1. Season chicken with salt and pepper on both sides. Squeeze in lemon juice. Set aside.
2. In a pre-heated griddle, add oil and butter. Grill chicken until cooked, turning it over until each side is a little brown. Only takes about 2-3 minutes per side.
3. Using the same pan, add in mixed veggies on the side. Season with salt and pepper. Cook for about 3-4 minutes until it turns bright in color. Do not overcook.
4. Prepare in individual serving dish, with the veggies on the side. Serve immediately. Serves 4.

Speedy Chicken Curry

I had chicken breast fillet thawed and I figured it will be best for this recipe.

INGREDIENTS:

1/4 kilo chicken breast, cut

1 pc. medium eggplant, cut into rounds (optional)

1 cup evaporated milk

1 tsp. curry powder

1 pc. medium onion, sliced

3 cloves garlic, minced and sliced

1 tbsp. vegetable oil

salt and pepper to taste

chili powder (optional)

1. Heat pan and sautee garlic and onion until soft. Add meat and let it simmer for 2 minutes.

2. Add milk and the eggplant slices, if using. Lower the fire and simmer for another 2 minutes.

3. Add curry powder, then salt and pepper. Can add chili powder if preferred. Adjust taste.

4. Serve hot.