Baked Chicken Livers
This Baked Chicken Livers recipe is healthy and easy to prepare. It's made with simple ingredients and it's perfect for someone on a healthy diet to lose weight and be fit. By following the steps one by one, you will make this healthy recipe easily and you will be very satisfied. You can even make it ahead as part of a healthy meal prep.
Ingredients
Directions
Peel and slice the onion. Separate the slices into rings.
Pat the livers dry with paper towels, cut them in half, then trim and discard any visible fat or green parts. Wash your hands well after handling the raw livers.
Heat the olive oil over medium heat until it shimmers, about 2 minutes. Add the onions, sprinkle them with 1/2 teaspoon kosher salt, then fry them, stirring often, until golden-brown, about 10 minutes.
Remove the onions to a plate and cover to keep warm, or place them in the oven on the “keep warm” setting.
In the same skillet, add the cleaned chicken livers. Sprinkle them with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Cook the livers over medium heat until browned but still pink in the middle, 2-3 minutes per side.
Divide the cooked livers between plates, top with the fried onions, and serve.
Serving Size 100g
Servings 4
- Amount Per Serving
- Calories 167
- % Daily Value *
- Total Fat 6.5g10%
- Saturated Fat 2g10%
- Cholesterol 563mg188%
- Sodium 76mg4%
- Total Carbohydrate 1g1%
- Protein 24.5g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Baked Chicken Livers is one of many healthy recipe ideas that you can find on our recipe page.
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Don't forget to share this healthy recipe with your friends and families.
Ingredients
Directions
Peel and slice the onion. Separate the slices into rings.
Pat the livers dry with paper towels, cut them in half, then trim and discard any visible fat or green parts. Wash your hands well after handling the raw livers.
Heat the olive oil over medium heat until it shimmers, about 2 minutes. Add the onions, sprinkle them with 1/2 teaspoon kosher salt, then fry them, stirring often, until golden-brown, about 10 minutes.
Remove the onions to a plate and cover to keep warm, or place them in the oven on the “keep warm” setting.
In the same skillet, add the cleaned chicken livers. Sprinkle them with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Cook the livers over medium heat until browned but still pink in the middle, 2-3 minutes per side.
Divide the cooked livers between plates, top with the fried onions, and serve.
