Chicken cutlets with vegetables and rice, baked in the oven
I suggest diversifying your everyday menu with delicious, juicy and healthy cutlets made from minced chicken with vegetables and rice. The products can be fried in vegetable oil in a frying pan or cooked on an electric grill. I decided to make a dietary option, so I baked chicken cutlets in the oven. Thanks to the vegetables, the cutlets turn out very tender, juicy and aromatic. I am sure you will love this recipe for its simplicity and versatility.
These cutlets can be served with any side dish: vegetable puree, various cereals or pasta. And just with a slice of fresh bread – it’s very tasty! Chicken cutlets with vegetables and rice are convenient to take with you on a picnic or on the road as a snack.
For cutlets, I recommend using homemade minced meat made from chicken breast or thigh fillet. If desired, you can replace the minced chicken with turkey. Juicy and flavorful chicken cutlets with zucchini are perfect for baby or diet food. Be sure to try repeating this recipe!
Ingredients for cooking chicken cutlets with vegetables and rice, baked in the oven:
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Ingredients:
Chicken fillet – 350 g.
Zucchini – 200 g.
Carrots – 150 g.
Onions – 100 g.
Chicken egg – 1 pc.
Long-grain rice – 30 g.
Salt – 1 tsp.
Ground black pepper – 0.25 tsp.
Chicken seasoning – 0.5 tsp.
Dried garlic – 0.5 tsp.
Fresh parsley – 3 sprigs.
Vegetable oil – 30 ml.
Recipe for cooking chicken cutlets with vegetables and rice, baked in the oven
Step-by-step instructions:
1. Wash the chicken fillet, dry it from excess moisture with paper towels. Clean the meat from fat and films, cut into large pieces. Grind the chicken fillet into mince using a blender or a meat grinder with a fine grate. Thoroughly wash the long-grain rice, fill it with cold water, boil until tender, throw it into a sieve. In a deep bowl, combine the chicken mince and rice cooled to room temperature.
2. Peel the onion, cut into small cubes. Wash the carrots, peel them, chop them on a grater with a fine cloth. Put the prepared vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onions and carrots over medium heat until soft. Cool the vegetables to room temperature.
3. Wash the zucchini, cut off the ends, and grate on a fine grater. Squeeze out excess juice from the vegetables and add to the minced meat for the cutlets. Add the sautéed onions and carrots.
4. Beat the chicken egg into the resulting mixture. Add salt and ground spices to taste.
5. Mix the minced meat for the cutlets thoroughly until smooth.
6. Wet your hands in cold water and form round or oval cutlets of the same size from the minced meat. I got 8 cutlets from the specified amount of ingredients. Place the cutlets on a baking sheet covered with parchment paper.
7. Place the chicken cutlets with vegetables and rice in the oven preheated to 180 degrees for 25-30 minutes. When the products are browned, carefully remove them from the oven and place them on a plate.
8. Serve the finished chicken cutlets with zucchini hot with your favorite side dish or sauce. Bon appetit!
Try cooking:
Vermicelli with chicken and vegetables in a frying pan
Snack triangles of lavash with minced meat and hard cheese
