Reduced Fat Grilled Chicken Breast
Marinade for chicken breast (15 minutes): 2 tbsp wine, 1 tbsp light soy sauce, 1 tbsp oil, half tbsp starch, some paprika, some cumin, some black pepper, some salt.
Half a teaspoon of olive oil (I used coconut oil), three cloves of garlic, and the chicken breasts.
Fry until white on both sides with 50ml of water, cover and let sit for two minutes.
Lift the lid again and add another 50ml of water and leave for another two minutes.
Serve. Sprinkle the cumin and paprika over the chicken breasts (to taste).
Domestic remaining oil, carrot slices sautéed, served.
If you like your chicken breast to be tender, marinate it for a long time.
Add chili and salt according to your taste.