Producer: Mehak Pal Editor: Manuj Yadav
Mix garlic paste, chili powder, oregano, pepper, and salt in a bowl. Sprinkle half of this mix on one side of the chicken, and the rest on the other. Take a non-stick grill pan, add olive oil and grill. Cook both the sides for 5 minutes.
Marinate your boneless chicken in lemon juice for around 20 minutes. Refrigerate for at least 30 minutes. Now, take a grill pan, and cook the marinated chicken. Once the chicken is grilled thoroughly, garnish it with coriander leaves and serve.
Take a pan and add olive oil, garlic, and chopped veggies. Cook it for 2-3 minutes. Add the sliced chicken breast to the pan. Add the stir-fry sauce to the chicken and cook for 5 minutes on a low flame.
Add the sliced chicken breast, salsa sauce, and jeera powder to a bowl. Add the sliced bell peppers and onions. Squeeze lemon juice. Heat in a grill pan for 5 minutes on a medium flame.
Marinate the chicken with the teriyaki sauce, and refrigerate it for 30 minutes. Heat a grill pan and cook the marinated chicken. Add the cheese and transfer the chicken to a plate. Now, add the pineapple and the buns/bread to the grill. Once they’re done, add the chicken to the sandwich and enjoy.