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Chicken Breast, Sweet Potato, and Broccoli Spread

Chicken Breast, Sweet Potato, and Broccoli Spread

Spread the joy in the morning and start your meals with this chicken breast spread. It’s all about cooking and mashing together sweet potato, broccoli, zucchini, and chicken meat. Psst, we don’t use any kind of oil, this time.

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Ingredients Needed for Chicken Breast, Sweet Potato, and Broccoli Spread

1 sweet potato, cubed
½ cup water
10 ounces chicken breast, cubed
1 zucchini, diced
4-5 broccoli florets

How to Make Chicken Breast, Sweet Potato, and Broccoli Spread

  1. Add the sweet potato and water to a pan over low heat.
  2. Cover with the lid and cook for 15 minutes.
  3. Add the chicken breast, zucchini, and broccoli, stir in, cover with the lid, and cook for 10 minutes more.
  4. Transfer to a blender and mash.
Apple, Veggie and Chicken Breast Puree

Apple, Veggie and Chicken Breast Puree

It’s not every day you prepare an all-in-one puree. This is one of those days. One of these days in which your puree has everything in it: veggies and fruits (leek, pumpkin, carrot, apple, and sweet potato), meat (chicken breast), and cheese (parmesan). All-in-one, said and done!

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Ingredients Needed for Apple, Veggie and Chicken Breast Puree

1 tablespoon olive oil
1 leek, sliced
7 ounces pumpkin, diced
2 carrots, diced
1 apple, diced
1 sweet potato, diced
6-7 ounces chicken breast, cubed
3-4 cups chicken stock
3 tablespoons parmesan, grated

How to Make Apple, Veggie and Chicken Breast Puree

  1. Heat the olive oil in a pot over low heat, then add the leek, pumpkin, carrots, apple, and sweet potato
  2. Cook and stir for 10 minutes.
  3. Add the chicken breast and keep cooking and stirring until it starts changing color.
  4. Add the chicken soup, cover with the lid, and cook for 10-12 minutes more, or until reduced.
  5. Transfer the cooked veggies and meat to a measuring glass.
  6. Add the parmesan and mash everything.
Chicken Breast and Sweet Potato Spread

Chicken Breast and Sweet Potato Spread

We’ll keep away from oil for this one, but you don’t have to. We’ll cook everything (meat and vegetables) together in a pan, then mash them. In 40 minutes, tops, all you’ll have to do it’ll be to spread this creamy mixture on your toast and eat it. Low-fat, low-carb, low-sodium, and low-calorie stuff.

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Ingredients Needed for Chicken Breast and Sweet Potato Spread

water
1 sweet potato, thinly sliced
5 ounces chicken breast, cubed
1 zucchini, diced
4-5 broccoli florets

How to Make Chicken Breast and Sweet Potato Spread

  1. Pour up to 1 cup of water into a pan over low heat.
  2. Add the sliced sweet potato and stir in.
  3. Cover with the lid and cook for 20 minutes.
  4. Stir in the chicken breast, then add the zucchini and broccoli.
  5. Cover with the lid and cook for 10 more minutes.
  6. Transfer to a blender and mash.
Oat-Crusted Chicken Breast with Tomato and Cucumber Salad

Oat-Crusted Chicken Breast With Tomato and Cucumber Salad

Crunchy, crunchier, crunchiest. Next time when you are up for some crunchy chicken breast, coat it with oatmeal and Cajun and oregano-flavored flour (and, of course, with egg wash, duh). And while the meat is frying, quickly prepare a juicy salad to serve the chicken over.

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Ingredients Needed for Oat-Crusted Chicken Breast With Tomato and Cucumber Salad

flour (for coating)
Cajun seasoning (for coating)
dried oregano (for coating)
15 ounces chicken breast
egg wash (for coating)
oatmeal (for coating)
vegetable oil
3 tomatoes, cubed
1 large cucumber, finely sliced
1 tablespoon olive oil
sesame seeds (for seasoning)
salt
pepper

How to Make Oat-Crusted Chicken Breast With Tomato and Cucumber Salad

  1. Add the flour, Cajun seasoning, and oregano to a bowl and mix them.
  2. Coat the chicken breast halves with flour, egg wash, and oatmeal. In the meantime, fill a pan with vegetable oil (1/2 cup, or so) and heat it.
  3. Fry the coated meat for 8 minutes on both sides over medium-high heat.
  4. Transfer the fried chicken breast on paper towels.
  5. Add the tomatoes and cucumber to a bowl. Season with sesame seeds, salt, and pepper and mix.
  6. Serve the crunchy chicken breast over salad.
Warm Pearl Barley and Chicken Breast Salad

Warm Pearl Barley and Chicken Breast Salad

This warm salad has pretty much everything in it: meat and cereals, greenies and legumes. Therefore, you should try and use one of the largest bowls in your kitchen. These quantities are for 3 servings. Eat responsibly.

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Ingredients Needed for Warm Pearl Barley and Chicken Breast Salad

1 cup pearl barley
1 tablespoon olive oil
2 bay leaves
3 garlic cloves, chopped
½ onion, sliced
1 chili, sliced
4 kale leaves, cut and chopped
½ medium cucumber, cubed
5 ounces of chicken breast, cooked and pulled
3 cherry tomatoes, chopped
1 tablespoon fresh parsley, chopped
4 mint leaves, chopped
4 fresh basil leaves
1 tablespoon pine nut, fried
1 tablespoon lemon juice
salt
pepper

How to Make Warm Pearl Barley and Chicken Breast Salad

  1. Heat approximately 3 cups of water in a pot over medium heat, salt it and add the pearl barley. Cook and stir for 25 minutes.
  2. Heat the olive oil in a skillet over low heat. Add the bay leaves, garlic, and onion. Cook and stir until tender, or for 5-6 minutes.
  3. Add the chili and the boiled pearl barley. Cook and stir for 1 minute.
  4. Add the kale leaves and stir them in. Cook for 1 minute more and remove from heat.
  5. Transfer the barley mixture to a bowl. Add the cucumber, chicken breast, cherry tomatoes, parsley, mint and basil leaves, the pine nuts, and lemon juice. Season with salt and pepper and mix until even.
Chicken Breast Quinoa Muffins

Chicken Breast Quinoa Muffins

Next time you’ll crave for savory muffins, try this combo. To get these meaty and extra-cheesy quinoa muffins, you’ll need to toss eggs, cooked chicken breast, cooked quinoa, peas, and two types of grated cheese. Flavor the mixture with lots of parsley.

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Ingredients Needed for Chicken Breast Quinoa Muffins

2 eggs
5 ounces chicken breast, cooked and chopped
14 ounces cooked quinoa
2 low moisture mozzarella, grated
3 tablespoons Cheddar, grated
1 tablespoon parsley, chopped
pepper
3 ounces of frozen peas

How to Make Chicken Breast Quinoa Muffins

  1. Add the eggs to a bowl and whisk them using a hand mixer.
  2. Keep adding the chicken breast, quinoa, mozzarella, Cheddar, and parsley. Season with pepper and mix until even.
  3. Add the peas and mix some more using a spatula.
  4. Transfer the mixture to a piping bag.
  5. Use it to fill a 12-cup muffin pan.
  6. Bake for 30 minutes at 360ºF/180ºC.
Chicken Breast and Apple Meatballs

Chicken Breast and Apple Meatballs

In order to have these extra-smooth and crusty meatballs on your plate, you’ll have to use minced chicken breast, grated apple, onion, and panko, mainly. They’ll be ready in 40 minutes tops. Serve them with a red dip or with mustard.

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Ingredients Needed for Chicken Breast and Apple Meatballs

1 tablespoon olive oil
1 onion, minced
5 ounces chicken breast, minced
½ cup chicken stock
3 ounces panko
salt
1 teaspoon thyme
1 apple, grated
fresh parsley
pepper
2 tablespoons flour

How to Make Chicken Breast and Apple Meatballs

  1. Heat the olive oil in a pan over low heat and add the onion.
  2. Cook and stir until tender.
  3. Add the chicken mince and turn the heat to medium-high. Cook and stir until it starts changing color.
  4. Add the chicken stock. Cook and stir for 10 more minutes. Set aside.
  5. Add the panko and apple to the blender. Season with salt, pepper, and thyme and toss 3-4 sprigs of parsley.
  6. Add the cooked chicken mince and puree everything.
  7. Fill a deeper pan halfway with vegetable oil and heat it.
  8. Shape meatballs from the pureed mixture, coat them with flour and drop them into the pan.
  9. Fry them on all sides until golden brown.
Chicken Breast with Lentil and Potato Puree

Chicken Breast With Lentil and Potato Puree

What we have here is a lot of ingredients and you’ll need some patience to prepare this, although it is not such a complicated recipe. The final combo, chicken breast with 2 types of puree (one from peas and the other with lentils and potatoes) should convince you that this one is worth 1 hour of your time.

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Ingredients Needed for Chicken Breast With Lentil and Potato Puree

10 ounces chicken breast
pepper
salt
5 teaspoons olive oil
lime zest
2 garlic cloves, smashed
1 green bell pepper, cut into sticks
2 teaspoons peanut butter
⅓ cup heavy cream
8 ounces lentils
2 potatoes, cubed
½ ounce ginger, peeled
water
3 ounces peas
1 tablespoon butter

How to Make Chicken Breast With Lentil and Potato Puree

  1. Place the chicken breast halves on the work surface, score them and season them both sides with salt and pepper.
  2. Heat 1 teaspoon of olive oil in an oven-proof pan over medium-high heat and add the seasoned chicken meat.
  3. Fry for 4 minutes on both sides or until golden brown.
  4. Drizzle with the 2 more teaspoons of olive oil and season with lime zest. Remove the cooked meat from the pan and set it aside.
  5. Add the remaining 2 teaspoons of olive oil to the same pan and lower the heat.
  6. Add the garlic and bell pepper. Stir-fry for 2 minutes.
  7. Place the cooked chicken breast halves into the pan over the veggies and top each one with a teaspoon of peanut butter.
  8. Pour over them the heavy cream and bring to a simmer, then remove from heat.
  9. Bake for 25 minutes at 350⁰F/175⁰C.
  10. Add the lentils, potatoes, and ginger root to a pot over low heat and cover them with water.
  11. Bring to a simmer and cook for 15 minutes.
  12. Transfer the cooked veggies to a measuring cup and puree them using a hand blender. Set aside.
  13. Add the peas and butter to a measuring cup, season with salt and pepper and puree them, too.
  14. Serve the chicken meat with lentil and potato puree and with pea puree. You can garnish everything with more lime zest.
Cashew and Almond Chicken Breast

Cashew and Almond Chicken Breast

Why don’t you try our creamy and slightly crunchy pan-cooked chicken breast? Make it very nutty by tossing crushed almonds and cashews into the skillet. Cook it in coconut milk and flavor it with garam masala, coriander, chili, and garlic. Nice, isn’t it?

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Ingredients Needed for Cashew and Almond Chicken Breast

2 tablespoons of cashews
2 tablespoons of almonds
1 tablespoon fresh coriander, chopped
4 tablespoons of olive oil
½ chili, sliced
1 tablespoon lemon juice
15 ounces of chicken breast, cubed
1 teaspoon garam masala
1 teaspoon garlic powder
1 cup coconut milk

How to Make Cashew and Almond Chicken Breast

  1. Add the cashew, almonds, coriander, 2 tablespoons of olive oil, the chili slices, and the lemon juice to a blender. Blend until even. Set aside.
  2. Heat the remaining olive oil in a skillet over medium-high heat and add the cubed chicken breast. Cook and stir until it starts changing color.
  3. Add the garam masala and garlic powder and stir them in.
  4. Add the coconut milk and the cashew-almond mixture and stir in. Cook for 20 minutes.
Chicken Breast en Papillote With Vegetables

Chicken Breast en Papillote With Vegetables

Hold together all the aromas of the foods you’re preparing by cooking them “en papillote”. Here, for example, each package holds its own scrumptious combination of tastes and flavors. Asparagus, potato and other vegetables are enhanced with BBQ sauce, olive oil, pesto, taco seasoning, and cheese. And they are all meant to highlight the chicken breast.

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Ingredients Needed for Chicken Breast en Papillote With Vegetables

4 asparagus stalks
20 ounces of chicken breast, halved (4 halves)
1 tablespoon barbecue sauce
4 cherry tomatoes, quartered
salt
pepper
1 potato, sliced
1 red onion, sliced
1 tablespoon pesto
2 tablespoons of olive oil
½ zucchini, sliced
2 garlic cloves, crushed
1 tablespoon melted butter
1 tablespoon parmesan, grated
0.5 green bell pepper, cut into sticks
1 tablespoon cheddar, grated
½ teaspoon taco seasoning
fresh dill, chopped (for garnishing)

How to Make Chicken Breast en Papillote With Vegetables

For the first en papillote:
  1. Lay a parchment paper on the work surface. Add the asparagus stalks next to each other.
  2. Lay a chicken breast half on top of them and coat it with barbecue sauce. Place 2 quartered cherry tomatoes on top and around the chicken meat and season with salt and pepper.
  3. Carefully wrap in parchment paper and seal by bending the paper’s edges. Set aside.
For the second en papillote:
  1. Lay another parchment paper on the work surface. Add the potato slices in two slightly overlapping rows, then add 1/2 of the red onion slices.
  2. Lay a chicken breast half on top of them and coat it with pesto. Drizzle with 1 teaspoon of olive oil and season with salt and pepper.
  3. Carefully wrap in parchment paper and seal by bending the paper’s edges. Set aside.
For the third en papillote:
  1. Lay yet another parchment paper on the work surface. Add the zucchini slices so that they overlap each other.
  2. Lay the 3rd chicken breast half on top of them. Add the crushed garlic, drizzle with melted butter and sprinkle with grated parmesan.
  3. Top with the remaining cherry tomatoes, season with salt and pepper, then wrap in parchment paper and seal by bending the paper’s edges. Set aside.
For the fourth en papillote:
  1. Lay one last parchment paper on the work surface. Add the bell pepper sticks next to each other. Add the remaining red onion slices on top of them.
  2. Lay the last chicken breast half on top of them. Sprinkle with grated Cheddar and with taco seasoning.
  3. Drizzle with the remaining tablespoon of olive oil, season with salt and pepper, then wrap in parchment paper and seal by bending the paper’s edges.
Cooking them all:
  1. Place the four packages on a baking tray. Bake for 20 minutes at 400⁰F/200⁰C.
  2. Unwrap them and serve them warm, garnished with fresh chopped dill.
Prosciutto-Wrapped Cheesy Chicken Breast

Prosciutto-Wrapped Cheesy Chicken Breast

Beware! This decadent extra-meaty and cheesy dish can be extremely delicious. The crispy prosciutto slices envelop the tender chicken breast meat which in its turn is stuffed with gooey parmesan and gouda. Protein-rich, fatty, low-carb, and tasty.

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Ingredients Needed for Prosciutto-Wrapped Cheesy Chicken Breast

1 cup baby spinach
2 tablespoons of organic parmesan, grated
⅓ cup organic gouda, grated
2 garlic cloves, crushed
10 ounces of chicken breast
6 prosciutto strips

How to Make Prosciutto-Wrapped Cheesy Chicken Breast

  1. Add the baby spinach, parmesan, gouda, and garlic to a bowl. Mix until even.
  2. Butterfly the 2 chicken breast halves and stuff them with the baby spinach mixture.
  3. Wrap each one of them with 3 strips of prosciutto, transfer to a roomy baking dish, then bake for 20 minutes at 360⁰F/180⁰C.
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