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香草烤鸡胸肉

香草烤鸡胸肉
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营养成分表

每份 170 克

% 每日参考值基于 2000 千卡饮食

卡路里 280 kcal
14% DV
总脂肪 6.0g
9% DV
总碳水化合物 0.0g
0% DV
蛋白质 52.0g
100% DV

关于

这道香草烤鸡胸肉以瘦而多汁的鸡胸肉为主,调味后烤制或煎至嫩口。可作为百搭主菜,搭配沙拉、米饭或蔬菜都很合适。

食材

香草烤鸡胸肉

前言


这是最朴素的奢华:以细致手法处理鸡肉,克制调味,烤至清爽而多汁的完成状态。目标不在装饰,而在于风味与质地的清晰呈现,使肉质保持湿润,表面微微金黄。若烹调得当,它会精准、优雅且完整。

食谱要点


  • 菜肴类别: 主菜

  • 菜系或来源: 当代风格

  • 餐次类型: 晚餐

  • 份量: 1 份

  • 每份分量: 170 g

  • 准备时间: 5 分钟

  • 烹调时间: 18 分钟

  • 总时间: 23 分钟

  • 难度: 简单


  • 设备


  • 小型烤盘

  • 烤箱

  • 即时读数温度计

  • 厨房纸

  • 砧板

  • 锋利的刀


  • 食材


  • 170 g 鸡胸肉,去皮去骨


  • 做法


  • 1. 将烤箱预热至 220°C。如有需要,可在小烤盘内铺垫,以便于清洁和操作。

  • 2. 用厨房纸将鸡胸肉彻底拍干。将其整理成厚薄均匀的形状,以确保受热一致。

  • 3. 将鸡肉放入烤盘中,烘烤 16 至 18 分钟,具体取决于厚度。表面应呈现浅金黄色,最厚处中心温度应达到 74°C

  • 4. 将鸡肉从烤箱中取出,放在砧板上静置 5 分钟。这样切开时,肉质会更放松并保持多汁。

  • 5. 逆着纹理利落切片,立即上桌。


  • 摆盘与食用


    将切片鸡肉整齐排成一列,或略微重叠地摆放在温热的盘中。将上色的一面朝上,并露出切面,使内部看起来湿润且纹理细致。

    专业提示


    表面干燥是获得良好色泽和干净烘烤效果的关键。不要将烹调时间延长至熟度之外;鸡肉应完全不透明、质地嫩,并且中心刚好有弹性。静置不是可有可无的步骤,因为它能保留汁水,并赋予肉质最终的平衡感。
    生酮饮食低碳水饮食原始人饮食无麸质无乳制品Whole30
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