Breakfast
Puto bumbong with grated coconut and Chocolate drink
Ingredients
- 1/2 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- Salt to taste
- For the sauce:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional)
- 1/2 teaspoon ground black pepper
- 1 clove garlic, minced
- 1/2 cup water
Guava
| Nutrient | Amount |
|---|---|
| Calories | 68 kcal |
| Protein | 2.6 g |
| Fat | 1 g |
| Carbohydrates | 14 g |
Chocolate drink
| Nutrient | Amount |
|---|---|
| Calories | 180-220 kcal |
| Protein | 8-10 g |
| Fat | 8-10 g |
| Carbohydrates | 25-30 g |
Meal Procedure
- In a bowl, combine the chicken pieces with olive oil, paprika, garlic powder, onion powder, black pepper, and salt. Marinate for at least 15 minutes, or up to 30 minutes for enhanced flavor.
- Heat a pan or skillet over medium heat. Add the marinated chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the cooked chicken from the pan and set aside.
- In the same pan, add the soy sauce, oyster sauce (if using), black pepper, and minced garlic. Saute for 30 seconds, stirring constantly, until fragrant.
- Add the water and scrape up any browned bits from the bottom of the pan. Bring the sauce to a simmer and cook for about 1 minute, or until slightly thickened.
- Add the sliced mushrooms to the pan and cook until softened, about 2-3 minutes. Then, add the spinach and cook until wilted, about 1-2 minutes.
- Add the cooked chicken back to the pan and toss it with the sauce, mushrooms, and spinach. Heat through for another minute if necessary.
Tips:
- Keep portions moderate.
- Use whole grain bread for added fiber.
- Enjoy this balanced meal for a satisfying and nutritious option.