Steamed chicken fillet in a slow cooker: fast, easy, low-calorie!

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Published: 04/20/2020

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• 1 Method of preparation
• 2 Another recipe for juicy steamed chicken fillet in a slow cooker, watch video 2.1 Ingredients:
• 2.2 For garnish:

Steamed chicken fillet in a slow cooker - cooking technology

• Dietary chicken meat has a delicate taste. To emphasize it or, conversely, to highlight it, it is pre-marinated in sauces and coated with spices. You should also add aromatic herbs to the marinade, such as rosemary or thyme.
• Steaming will preserve the maximum of beneficial components in chicken meat. In addition, with this cooking method, meat contains a minimal amount of calories. And there is also no such harmful crust as during frying.
• The main advantage of a multicooker is that while cooking in a tray, you can cook or stew a side dish in a bowl. For example, potatoes or cereal will taste like chicken, since the fat from it will flow down and feed the water in which the product will be cooked.
• Chicken fillet can be steamed whole, cut into pieces or stuffed with vegetables and dried fruits. In this case, the cooking process is the same: you need to place the meat on a tray, pour water into the bowl, close the multicooker lid and cook according to the time specified in the recipe.
• The pieces of meat should not be packed tightly in the bowl. Steam should freely envelop the product for uniform cooking. The brisket will cook equally in the center of the tray and along the edges. This occurs due to the fact that the steam at the top is distributed equally and is retained under the lid of the multicooker.

Cooking Instructions

The most popular chicken dish among those who watch their diet and among people following any diets is steamed chicken fillet. This dish is easier than ever to prepare if you have a slow cooker. To create it, only 40 minutes and 1 liter of hot water will be enough. There is no need to salt the chicken breast before cooking, as the steam from above will wash away all the spices anyway. Rub and season the dish only after it is ready.

Chicken breast steamed in a slow cooker can be used as an ingredient for creating salads, sandwiches, as a meat dish with side dishes of cereals or fresh, stewed vegetables.

Portions are calculated that 1 chicken fillet is prepared for 1 person for breakfast, lunch or dinner.

We rinse the chicken breasts in water and remove all the films from them that may curl during the heat treatment and thereby twist the breasts themselves. Place them on a steaming rack.

Pour 1 liter of hot water into the multicooker bowl and place the tray with chicken breasts in the appliance. Seal the lid of the multicooker and run the appliance in the “Steam” mode for about 40 minutes.

After the specified time, you will hear a sound warning that cooking is complete. Let's carefully lift the lid of the equipment - there is a lot of steam underneath, which can burn us. Remove the tray with the finished chicken breasts.

Place the chicken breasts steamed in a slow cooker on a plate, cut them into portions and serve along with salt, sauces, and fresh herbs.

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Steamed chicken fillet in a slow cooker - a classic recipe

One of the simple chicken recipes in a slow cooker requires a minimum amount of ingredients. But this makes the dish no less juicy and tasty. The main condition is the sequence of actions and a moderate amount of spices.

Prepare the following ingredients:

• chicken fillet – 1 kg;
• sea ​​salt - a pinch;
• purified water – 3 tbsp;
• spices: black peppercorns, paprika, garlic.

How to steam chicken breast in a slow cooker:

1. Rinse the meat in cold water and dry with paper towels. Then cut into large pieces across the grain. According to the following recipe, you can cook the fillet as a whole, but then you should lightly beat it and increase the cooking time.
2. Place the chicken in a deep container, mix ground pepper and paprika. Rub the meat with spices. They should be evenly distributed among the pieces. Leave to marinate for 20-30 minutes in the refrigerator. To prevent the meat from becoming crusty, cover the dish with a lid or cover it with cling film.
3. After marinating, add chopped garlic and salt. Mix the pieces well. It is important to salt the product last, as salt draws moisture out of the meat, causing it to quickly become dry during cooking. Also use sea salt. In addition to many useful elements, it has larger crystals that dissolve gradually and add flavor to the meat.
4. Pour water into the multicooker bowl. It must be cleaned. Tap water is not suitable for steaming, as it will not only spoil the taste, but also leave harmful elements on the meat.
5. Place the chicken on a steaming tray. Try to space the pieces at a distance to allow the steam to cook the dish evenly. Close the multicooker lid and select the “Steam” mode. Set the time to 15 minutes.
6. After cooking, leave the meat in the slow cooker for another 10-15 minutes, then serve along with fresh vegetables and side dishes. Or use in a salad.

Tender and juicy breast with herbs, vegetables and cheese

This time you have a complete dish of meat and vegetables. The chicken will be very tender, the vegetables will be aromatic, and the cheese will be deliciously sticky!

How to cook:

1. Wash the chicken and trim off all the fat.
2. Make cuts and place in a steamer.
3. Sprinkle with spices and let it brew.
4. During this time, peel the onion and rinse it, cut into half rings.
5. Peel the carrots, wash them and cut into rings.
6. Wash the pepper too, then cut out all the insides.
7. Rinse the zucchini and remove the ends.
8. Peel and cut into slices.
9. Place carrots, peppers, zucchini and onions on top of the meat.
10. Place olives on top.
11. Sprinkle with herbs and spices.
12. Grate the cheese and sprinkle it over the entire contents of the steamer.
13. Cook for 20-25 minutes, then serve immediately.

Article on the topic: How to cook minced meat chops in a frying pan and in the oven

Tip: for added spice, add ground red pepper to the spices.

Steamed chicken fillet in a slow cooker with potatoes

At the same time as the chicken breast, you can prepare a side dish, such as potatoes or porridge. But only in this case is it important to correctly calculate the cooking time of the two ingredients. So a whole fillet will need more time for technical processing than chopped pieces of meat. Depending on this, choose the type of cereal.

List of required ingredients:

• chicken fillet - 0.5 kg;
• medium-sized potatoes – 5 pcs.;
• salt – 1 tsp;
• fresh herbs - a bunch;
• a mixture of any spices.

Cooking method:

1. Work on the chicken first as it needs time to marinate. Rinse the breast in running water. Be sure to dry the surface with paper towels to obtain a crust. Also, the spices will cover the dry meat evenly and will not roll off due to moisture.
2. Cut the breast into large pieces. Sprinkle the spices on top and lightly crush the meat with your hands. This way its juice will begin to come out and mix with the seasonings. Set the chicken aside to marinate for 10-15 minutes.
3. Peel the potatoes and immerse them in water to prevent them from darkening. Then cut into pieces. Determine their sizes depending on the cooking time of the meat. In this recipe, the fillet is cut into pieces; it will take 15-20 minutes to cook. Potatoes need more time. So that it has time to prepare during this time, cut the tubers as finely as possible.
4. Rinse the vegetable well in cold water (this will remove excess starch). Transfer the product to the multicooker bowl and fill with purified water. In this case, there is no need to calculate the volume of liquid, since it is necessary not only for steaming, but also for boiling potatoes. Pour in water so that it completely covers the tubers. Add half the amount of salt.
5. Add the remaining salt to the chicken, stir and place on the multicooker tray. Place it on top of the bowl and close the lid. Cook the dish using the “Steam” option for 15 minutes.
6. After the beep, leave the ingredients to heat for another 10 minutes. Then open the cover and remove the tray. Drain off excess water from cooking the tubers. You can mash the potatoes or use the potatoes in chunks.
7. Place the vegetable on a plate and place the meat next to it. Wash the greens, chop and sprinkle on the dish. Fresh vegetables go well with potatoes and chicken.

Steamed chicken fillet in a slow cooker with vegetables and cheese

Chicken meat often turns out dry even when steamed. To keep the chicken juicy, use vegetables such as tomatoes during cooking. They contain a lot of moisture, which they will transfer to the brisket. The sourness of the fruit will give the dish an original taste. For a flavorful crust, use hard cheese.

Ingredients for the recipe:

• chicken fillet without skin – 500 g;
• fresh tomatoes – 2 pcs.;
• hard cheese – 50 g;
• onions – 1 pc.;
• fresh herbs - to taste;
• classic soy sauce – 50 ml;
• Ground black pepper and chili - to taste.

Cooking the dish step by step:

1. Dry the washed chicken fillet with napkins or a kitchen towel. First, cut into two parts in the middle. You will end up with chicken fillet halves. Cut each part across the grain, but in such a way that the pieces have a smooth surface. Tap them lightly with a hammer to ensure uniform thickness.
2. Combine the spices and rub the meat with them. After 10-15 minutes, transfer to a deep container and pour in soy sauce. Use a sauce with a classic taste for the marinade, as any additives can ruin the finished dish. Also, do not use salt, as soy sauce is salty. Leave the meat to soak in flavor for 1-1.5 hours in a cool place.
3. Peel the onions and cut into half rings. Rinse the greens in cold water, dry and chop. Prepare the tray for steaming. Place onions on the bottom, then greens.
4. Place the marinated meat on paper towels to absorb excess juice. Then transfer the chicken to the tray on top of the greens. Cut the hard cheese into slices the size of the fillet pieces and place on top of it. If you prefer to use grated cheese, then it should be placed in the multicooker 5-7 minutes before the end of cooking.
5. Wash the tomatoes, wipe with napkins and cut into slices. Remove the stem, then place on the meat. The vegetable also does not need to be salted, since hard cheese has a slight saltiness.
6. Fill the bowl with filtered water, place the container with food and close the lid. Turn on the multicooker to the “Steam” mode and cook the meat for about 25-30 minutes, depending on the size of the pieces.
7. This recipe does not need to rest; it should be served immediately after cooking. This will keep the cheese warm. Serve the dish with a side dish and vegetable salad.

Cooking method

1. Traditionally, I start by preparing the food - I take the chicken breast out of the refrigerator, measure out the amount of soy sauce and chicken seasoning I need.
2. I wash the breast, wipe it dry with a paper towel, and to make the meat as juicy as possible, I leave it on the bone and do not remove the skin. I rub chicken seasoning on all sides of the breast; salt and pepper are already included in it, so I don’t use them additionally.
3. I pour soy sauce on top and, so that the meat absorbs all the aromas of the spices, I send it to marinate for 30 minutes in the refrigerator.

During this time, the breast can be taken out of the refrigerator once and bathed in the marinade. Since the chicken breast will be steamed in a slow cooker, I warm the water in the kettle in advance to speed up the cooking process.

• The meat stood for half an hour, now I wrap it tightly in foil (you can use a baking sleeve) and place it in a steamer tray.
  I pour 1 liter of hot water into the multicooker, place a tray with meat on top and turn on the “steam” mode. The cooking time for the breast is 40 minutes, and note that this process does not require our presence. All that remains is to wait for the signal to end the program. That's the whole recipe. Isn't it all very simple?
• You can also steam vegetables as a side dish - then you get a complete lunch or dinner. For me it will be zucchini, I cut them into circles and 10 minutes before the end of the program I put them in a tray with the chicken.
• As soon as the multicooker signals that it is ready, I turn it off and carefully open the lid. I release the meat from the foil and let it cool slightly.
• That's it, the steamed chicken breast in the slow cooker is ready. I serve it to the table, cutting it into portions, and offer steamed zucchini as a side dish. Bon appetit!

Note: When choosing vegetables for a side dish, be sure to consider their cooking time so that you can place them in the steamer bowl in advance. For example, zucchini and cauliflower need about 10 minutes, but potatoes will require longer cooking (30-40 minutes depending on the variety), and it is more advisable to cook them immediately with meat.

If you cool the finished chicken breast, you can store it in the refrigerator and use it for sandwiches. Use whole grain or rye bread, add lettuce, fresh vegetables, and then it will be a completely healthy and low-calorie snack. It is ideal to take it with you to work or for a walk (picnic).

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Steamed stuffed chicken fillet in a slow cooker

You can add piquancy to the dish and keep the meat juicy if you stuff it with tomatoes and cheese. To give the chicken a flavorful crust on top, brush it with olive oil before cooking. Also choose cheeses that are moister inside, such as mozzarella or feta cheese.

You will need the following products for 4 servings:

• chicken fillet – 2 pcs.;
• mozzarella cheese – 50 g;
• small tomatoes or cherry tomatoes – 6 pcs.;
• arugula - to taste;
• Refined olive oil – 1 tbsp. l.;
• sea ​​salt and spices - to taste.

Step-by-step recipe for steamed stuffed breast:

1. Dry the chicken fillet with paper towels and cut in half. Beat each part and make a cut inside. At the same time, do not bring the knife to the end of the piece; you should end up with a pocket.
2. Rinse the arugula and lay it out to dry, then separate it into leaves. Wipe cherry tomatoes with napkins and cut into slices. The cheese should be cut into strips the length of the breast pocket.
3. Rub the chicken with spices and salt. Don't forget to do this inside the meat. Carefully stuff the breast with cheese and tomatoes, and place the greens on top. If you don't like the bitter taste of arugula, then replace it with parsley or dill.
4. To prevent the filling from falling out during cooking, secure the edges of the meat with toothpicks or sew with thread. Let the chicken marinate for 10 minutes, then brush with olive oil on all sides and place in a steaming tray.
5. Fill the multicooker bowl with water. But this time you will need more liquid, since you will be cooking the whole fillet. Close the lid, select the “Steam” option. It will take 25-35 minutes for the meat to be cooked inside. The time can be increased if you have very large chicken fillet.

Steamed whole chicken fillet in parchment in a slow cooker

Some housewives use foil for steaming. This is how they try to preserve the juice inside the meat. But during cooking, steam processes the pieces around and does not penetrate inside. It is more efficient to cook in parchment. The juice also remains inside, but steam penetrates through it and cooks the product from the inside.

List of required products:

• chicken breast (halves) – 3 pcs.;
• butter – 200 g;
• parsley - a bunch;
• fresh garlic – 3 cloves;
• chili pepper – 1 pc.;
• salt, spices - to taste.

Method for cooking chicken breast in parchment:

1. Prepare the chicken breasts: wash, pat dry and cut into pieces. In this case, there is no need to make a pocket. Cut the meat in half, but leave the narrowed part whole. Wash the greens, tear off the leaves and chop them.
2. Cut the chili pepper in half, remove the seeds and remove the stem. Cut into small strips. Peel the garlic, squeeze through the garlic press. The butter should be softened, but not liquid. In a small container, grind the oil with herbs and seasonings.
3. Cut the baking parchment into a square shape. Rub chicken meat with spices and salt, stuff with filling. Then pull the edges of the pocket well and secure with toothpicks. Place each piece on separate baking paper.
4. Roll the parchment into a candy shape - curl the edges. But at the same time, leave a little free space inside so that the steam can circulate freely inside. Transfer the meat to the multicooker tray.
5. Pour water into the bowl and place the container. Cook the chicken breast using the “Steam” setting for 20 minutes. Then leave on heat for another 10 minutes. The finished dish must be cut into portions and poured with the oil in which the meat was cooked.

Steamed chicken fillet in a slow cooker with sour cream

You can cook chicken fillet in a slow cooker not only with spices, but also with sauce. In order for it to saturate the meat, it is not necessary to marinate it for a long time. Use the sauce while cooking. But wrap the chicken in foil so it won't leak. Brisket tastes good with cream and sour cream.

Ingredients for the recipe:

• double chicken breast – 1 pc.;
• fat sour cream - 1 tbsp. l.;
• paprika and curry – 0.5 tsp;
• salt - to taste.

Step-by-step cooking process:

1. If there is skin on the breast, then it should be removed. Then rinse the meat, pat dry with paper towels and season with salt. The fillet must be used in its entirety in the recipe.
2. Choose sour cream with the highest fat content or use homemade one. Mix it in a bowl with spices. Rub the meat with sauce and place it in a cool place for an hour to marinate.
3. Tear off the foil and place the meat in the center. Fold the edges up, but leave a small hole to allow steam to circulate between the meat and the foil.
4. Place the chicken in a tray and pour half a liter of water into the bottom of the bowl. Place the container on top and cook the dish with the lid closed on the “Steam” mode for 40 minutes. After this, the foil should be opened carefully so as not to get burned by the hot steam.

Chicken breast on the bone in a slow cooker

Grocery list:

• 800 g chicken breast (on the bone)
• 30 g soy sauce
• Seasoning for chicken

Cooking method

• The breast must be prepared for cooking: wash, wipe dry with paper towels. This recipe uses skin-on, bone-in chicken breast . It is because of this that the meat turned out juicy;
• Rub the chicken with seasoning. It’s better to take already prepared special seasonings for chicken, then you won’t need salt and pepper separately;
• Pour soy sauce over the chicken breast and place in the refrigerator for half an hour. During marinating, it is better to turn the breast several times so that it absorbs the marinade from the soy sauce;
• After the breast has been marinated for half an hour, you need to take it out and put it in foil. A roasting pan will also work for this recipe. Place the foil-wrapped breast in a steamer tray;
• In order to reduce cooking time, you can boil water in advance and pour it into the bowl;
• We use the “Steam” mode for 40 minutes;
• As soon as the signal sounds, remove the breast, remove it from the foil and cut into pieces. This breast will be very tender and juicy.

These products will make approximately 4 servings.

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Steamed chicken fillet in a slow cooker with cheese and sun-dried tomatoes

There is another way to steam chicken breast in a slow cooker, in which foil is placed on top of the tray rather than wrapping the meat. With this method, the meat is more tender, but with a crust at the bottom. Sun-dried tomatoes add piquancy to the dish, and salted cheese complements the taste of meat.

Prepare the following products for 2 servings:

• chicken fillet meat – 1 piece;
• feta cheese – 100 g;
• sun-dried tomatoes – 5 pcs.;
• hard cheese – 50 g;
• sea ​​salt - a pinch;
• spices for chicken - 0.5 tsp.

Step-by-step description of the recipe:

1. Chicken fillet should be washed, fat trimmed and dried with a kitchen towel. Using a sharp knife, make cuts on top of the piece along its entire length at a distance of 1-2 cm. At the same time, leave the entire base of the breast.
2. Mix the spices with salt and rub the mixture over the chicken. The cheese should be cut into slices. Take out the sun-dried tomatoes, do not put them on a napkin, but immediately place them in the cuts. You don’t need to use a lot of vegetables, as tomatoes have a sour taste when dried. Place cheese next to vegetables.
3. Cover a steaming container with foil and place the meat on top. Grate the hard cheese and place the fillet on top. You can also baste the breast with tomato oil for flavor.
4. Close the lid of the multicooker, but open the steam valve. The dish should be cooked for about half an hour using the “Steam” mode. It is served immediately to the table without resting.

Steamed chicken fillet in a slow cooker with soy sauce

For fans of Pan-Asian cuisine, you can cook chicken fillet with soy sauce. It will add zest to the dish. Because this ingredient has a rich flavor, use additional spices in moderation or omit them altogether. You should also add salt carefully, as soy sauce itself is salty.

It is recommended to take the following ingredients according to the recipe:

• chicken fillet – 2 pcs.;
• soy sauce with classic taste – 80 ml.;
• olive oil – 75 ml;
• lemon juice – 25 ml;
• fresh parsley or dill - 1 bunch;
• chili pepper and ground black pepper - to taste;
• fresh garlic - 3 teeth.

Description of steaming fillet:

1. Wash the chicken breast, trim off the fat and film. Then dry well with napkins, cut in half or into several pieces along the piece.
2. Prepare the marinade. Pour olive oil and soy sauce into a deep container. Beat the mixture thoroughly. Add lemon juice, chopped garlic and spices to it. The greens must be washed and chopped. Transfer to sauce. Use a spoon to mix it well.
3. Place the chicken in the marinade and leave to absorb the flavor for 1.5-2 hours. If you are using frozen meat, then it must be thawed at room temperature before marinating.
4. Place the marinated meat on the multicooker rack. Pour water into the bowl and place a tray on top. Be sure to close the lid. Cook the dish using the “Steam” mode for 20-30 minutes. Adjust the time depending on the size of the chicken pieces.
5. After the multicooker beeps, turn on the heat for 10 minutes with the lid closed. Before serving, cut the meat into portions. This recipe can be used to add chicken to salads or sandwiches.

How to cook with soy sauce in a slow cooker

Perhaps the longest recipe of all those that we have offered you today. Despite this, it is considered quite simple and easy, try it sometime in your spare time.

How to cook:

1. Peel the garlic and pass through a crush.
2. Pour soy sauce into it, along with oil and citrus juice.
3. Wash the fillet, dry it and cut off the fat and films.
4. Place the meat in a baking bag.
5. Pour in the prepared marinade and add spices.
6. Mix all this and put it in the refrigerator for about forty minutes, but more is better.
7. Place in the multicooker on the steam basket.
8. Cook for forty minutes and you are ready to serve.

Article on the topic: How to make delicious spinach pie

Tip: You can use lime juice instead of lemon.

Dietary chicken fillet in a steamed slow cooker

Chicken breast can be the basis for a roll. The main difference from preparing fillet with a pocket is that the meat is rolled into a tube, inside of which there are aromatic vegetables or dried fruits. The dish according to the recipe turns out to be completely dietary and tasty, and the meat remains juicy due to the filling.

Amount of products for 6 servings:

• chicken meat, fillet – 600 g (2 pcs.);
• large onion – 1 pc.;
• fresh champignons – 200 g;
• raw carrots – 1 pc.;
• salt and ground black pepper - a pinch;
• hard cheese – 200 g;
• sunflower oil – 2 tbsp. l.

Step-by-step recipe for cooking chicken fillet in a slow cooker:

1. Peel the top layer of mushrooms, rinse and place in a colander to drain off excess moisture. Then cut into small cubes. Peel the top layer of onion and chop finely. Turn the multicooker on to the “Frying” mode, pour in vegetable oil and add mushrooms and onions. Fry the vegetables at 90 degrees until golden brown.
2. Wash the carrots to remove dirt, peel and grate on a coarse grater along with the cheese. For this recipe, use hard cheese so that it melts inside and combines the filling ingredients together.
3. Wipe the chicken with napkins and cut lengthwise into 3 layers. Beat each of them, rub with pepper and salt. Place all three pieces on a cutting board, but their edges should overlap.
4. First place fried mushrooms and onions on top of the breast, then carrots and cheese. Carefully roll up the chicken breast. At the same time, try to tightly twist the layers of chicken together. Secure the free part of the meat with skewers or toothpicks. You can also tie a thread around the roll.
5. Pour purified water into the multicooker bowl, place a steaming rack on top and place chicken meat on it. Close the lid. Cook the dish for 30 minutes using the “Steam” mode.
6. When the meat is infused, let it cool well and only then cut into portions. Otherwise, when cutting the chicken while it is hot, the meat will fall apart. The fillet roll can be served separately with vegetables or boiled potatoes in a slow cooker while cooking the chicken.

Steamed chicken fillet in a slow cooker - the secrets of a successful recipe

• Lemon and orange juice or zest will add flavor to the chicken during steaming. You can also use soy sauce for the marinade, but in addition to taste, it will color the white meat of the chicken dark.
• You can serve the fillet as a separate dish, or use it for salads, sandwiches or for preparing appetizers.
• If you want to stuff a chicken breast, then the edges of the meat can be secured with toothpicks, sewn with culinary thread or wrapped in foil.
• Garlic will add a spicy taste to chicken meat. Use it in a marinade, or coat fillets with it right before cooking, just mince it first. Greens are added only to the marinade, or sprinkled on a ready-made dish.
• A little trick will help preserve the juice of the meat and make it juicy. Wrap the marinated brisket in foil. Place it in the slow cooker in this form, and open it 10-15 minutes before the end of cooking.
• A juicy dish can only be made from fresh meat. If you have frozen chicken, then first remove it from the freezer. But defrost not in water, but on the refrigerator shelf for about 10-12 hours. To prevent it from weathering, cover the container with cling film.
• To keep the meat soft, first soak it in kefir for 1.5-2 hours. The fermented milk product should be low-fat, the optimal percentage is 0.1. Then use the marinade. Instead of kefir, many housewives use a saline solution in which they soak the meat overnight.
• If you are worried that the fillet will become dry during cooking, then additionally use vegetables that will give their moisture to the meat. For example, chicken tastes well with tomatoes and onions. Cut them into rings and place the fillets in your pocket.
• The fibers on the meat will retain their shape when cooked if you cut the piece across their position.
• Meat can also have an appetizing crust after steaming. To do this, dry the chicken thoroughly with paper towels and brush with olive oil.
• To ensure even cooking of the pieces, cut them to the same thickness. If some parts are larger, lightly beat them with a hammer.
• After the multicooker beeps, let the chicken rest a little (10-15 minutes). This way the meat will be completely cooked and soaked in the marinade. Therefore, do not open the lid immediately.

Steamed chicken breast is a very healthy product with low calorie content and a high content of useful elements. This dish can be not only tasty, but also juicy and soft. To achieve this, strictly follow the specified recipe and adhere to the cooking technology. Bon appetit!

Steamed chicken breast in a saucepan. Cooking chicken breast in a steamer

There is an opinion that it is impossible to get enough of dietary dishes. It is undoubtedly wrong. Chicken breast in a double boiler is an amazingly healthy and nutritious dish that perfectly satisfies hunger. The recipe for this dish is striking in its diversity. Simple and delicious.

Beneficial properties and harm of the product

Chicken breast is a real “gift” for followers of a healthy lifestyle. This product occupies a leading position among dietary products and contains substances vital for the human body. The energy value of white chicken meat (per 100 grams) is about 114 calories.

Chicken fillet is rich in vitamins A, C, H and PP, as well as minerals (iron, phosphorus, copper and potassium). Regular consumption of poultry loin has a beneficial effect on the cardiovascular system, increases the body's protective functions and helps restore strength after an infection. Chicken fillet is introduced into children's diets from the age of one year.

The broth, made from white poultry meat, has medicinal properties. It is recommended for use by people suffering from gastrointestinal pathologies.

The healthiest dish for them is boiled breast with steamed vegetables.

If we talk about the disadvantages of this product, it is worth mentioning that chicken skin has a high fat content. Also, white chicken meat is not suitable for those who are exposed to serious physical activity. Manufacturing workers require higher-fat foods to quickly replenish lost energy. In any case, it is not recommended to abuse chicken meat. It is enough to include it in your diet 2-3 times a week.

Preparing a healthy meal from poultry breast is not difficult. The main thing is not to make a mistake with the choice of product.

How to choose?

When purchasing this product, pay attention to the manufacturers. Sometimes unscrupulous suppliers pump chicken carcasses with harmful substances and add antibiotics to the feed of live birds to increase the size of the breast part of chickens. Such experiments do not have the best effect on the human body (in most cases, allergic reactions occur). It is necessary to purchase chicken meat from trusted suppliers or in specialized stores. In addition, you can get rid of harmful chemicals by cooking the product for a long time. This will take about an hour. Cook the breast over medium heat with the lid closed.