700 grams of chicken breast, 2 colored peppers evenly cut into pieces, add a little olive oil, pepper, garlic and cumin to the chicken breast, and marinate for 20 minutes.

String chicken breast pieces and colored pepper pieces on the roast label at intervals, sprinkle with black pepper and Chili powder, and spray olive oil evenly.

Put it in a preheated oven, bake at 180 degrees 10 minute, take out the seasoning for the second time, and bake for 7 minutes.

Roasted vegetables with sweet potato and chicken breast.

180g minced chicken breast, diced tomatoes, colored peppers, onions and mushrooms, and sliced 200g sweet potatoes.

Add tomato sauce, salt, cooking wine, pepper, dill and coriander into all materials except sweet potato and fry until cooked.

Put a layer of sweet potato on the bottom of the baking bowl. A layer of fried meat sauce, sprinkled with melted cheese, covered with sweet potato and meat sauce, and added with low-fat cheese.

Preheat the oven and bake at 185 degrees for 45 minutes.

Chicken breast mixed with lettuce salad

Mix chicken breast with soy sauce, black pepper and corn flour, and refrigerate and marinate overnight.

Put the chicken breast in a non-stick pan and fry it until it becomes slightly discolored. Cover the pan and stew until it is golden on both sides.

Tear into filaments, add shredded purple cabbage, purple onion, green pepper, cherry tomato, salt, black pepper, olive oil, Italian black vinegar and Tibetan mustard and stir well.