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Avocado Chicken Tortilla Wraps

Avocado Chicken Tortilla Wraps

When it comes to filling the tortillas, the sky is the limit. This time, let’s pair pulled chicken breast with avocado, sour cream, some veggies, and make everything extra-cheesy.

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Ingredients Needed for Avocado Chicken Tortilla Wraps

1 avocado, diced
3 tablespoons lime juice
10 ounces chicken breast, cooked and pulled
1 red bell pepper, minced
1 red onion, minced
1 cup parmesan, grated
½ cup Cheddar, grated
1 cup sour cream
1 spring onion, minced
4 tortilla wraps

How to Make Avocado Chicken Tortilla Wraps

  1. Add the diced avocado to a bowl and mash it using a fork.
  2. Add the lime juice and mix.
  3. Add the pulled chicken breast and minced bell pepper. Mix them in.
  4. Keep adding the onion, parmesan, Cheddar cheese, sour cream, and spring onion. Mix.
  5. Use this mixture to fill the tortilla wraps, then roll and wrap.
Chicken Alphabet Soup

Chicken Alphabet Soup

This is for your kids AND for you. All those carrots, and celery, and onion, the tender cubed chicken breast. They are meant for the whole family. Enjoy this soup together and serve it warm! Also, serve it seasoned with chopped parsley. It’s a must!

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Ingredients Needed for Chicken Alphabet Soup

1 tablespoon olive oil
1 onion, minced
1 celery stalk, chopped
2 carrots, diced
4 cups vegetable stock
3 garlic cloves, minced
salt
pepper
8 ounces chicken breast, cubed
3 ounces alphabet pasta

How to Make Chicken Alphabet Soup

  1. Heat the olive oil in a pot over medium heat.
  2. Add the onion, celery, carrots, and a little vegetable stock. Stir in.
  3. Add the garlic, season with salt and pepper. Stir some more.
  4. If the stock has evaporated pour a little more (2-3 tablespoons). Stir.
  5. Add the chicken meat. Cook and stir until it turns white.
  6. Pour the remaining stock into the pot, cover with the lid and simmer for 20-25 minutes.
  7. Add the pasta and stir in. Cook for 6-8 minutes more.
  8. Serve warm garnished with chopped parsley.
Stuffed Chicken with Vermouth and Bacon Mashed Potatoes

Stuffed Chicken With Vermouth and Bacon Mashed Potatoes

It’s time to stuff another chicken! Garlic, onion, and lemon, they all have their place inside the bird. You’ll cook it with vermouth and then serve it with a bacon and mashed potato side. Now, that’s yummy!

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Ingredients Needed for Stuffed Chicken With Vermouth and Bacon Mashed Potatoes

1 farm chicken
salt
pepper
3 tablespoons of olive oil
fresh thyme
3 red onions, quartered
1 lemon, wedged
12 garlic cloves (1 garlic bulb)
2 ounces of butter
bay leaves
1 cup Vermouth
½ cup chicken stock
2 ounces of bacon, chopped
1 spring onion, chopped
4 kale leaves, chopped
1 pound of mashed potatoes

How to Make Stuffed Chicken With Vermouth and Bacon Mashed Potatoes

  1. Place the chicken on the work surface. Season with salt, pepper, and fresh thyme, drizzle with 2 tablespoons of olive oil and rub.
  2. Stuff the chicken with 1-2 red onions, 1/2 of lemon, and 5-6 garlic cloves.
  3. Start melting 1.5 ounces (some 3 tablespoons) of butter in an oven-proof cooking pot. Add the stuffed chicken together with the remaining red onion and garlic cloves.
  4. Add a few bay leaves, the remaining lemon, and more fresh thyme. Pour the vermouth and chicken stock, cover with the lid, then bake for 2 hours at 400⁰F/190⁰C.
  5. Heat the remaining tablespoon of olive oil in a pan over medium heat, add the bacon and stir.
  6. Add the spring onion, stir in, then add the remaining butter (1 tablespoon). Stir it in, then cook for 10 minutes.
  7. Add the kale leaves, season with salt and pepper and stir in.
  8. Add the mashed potatoes and stir them in. Serve the chicken over the bacon mashed potatoes.
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 Rice Stir-Fry

Chicken Rice Stir-Fry

Who would have thought that Asian cuisine would be so simple? In just 30 minutes you can have this delicious stir-fry on your plate. Just see to it and have all the ingredients ready.

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Ingredients Needed for Chicken Rice Stir-Fry

1 tablespoon sesame oil
1 onion, minced
4 garlic cloves, thinly sliced
1 carrot, diced
7 ounces peas
10 ounces cooked chicken breast, diced
2 whisked eggs
10 ounces cooked rice
2 tablespoons soy sauce

How to Make Chicken Rice Stir-Fry

  1. Heat the sesame oil in a pan over low heat, then add the onion and garlic.
  2. Cook and stir until tender.
  3. Add the peas and carrot. Stir them in for 1 minute.
  4. Add the chicken breast. Cook and stir for 1 more minute.
  5. Make room in the pan for the whisked eggs and add them.
  6. Cook and stir until they are firmly set, then gradually mix them with the chicken mixture and cook them together for 2-3 minutes.
  7. Add the cooked rice and stir it in.
  8. Cook for a few more minutes and add the soy sauce in the process.
Baked Chicken and Veggie Skewers

Baked Chicken and Veggie Skewers

What if we baked our skewers? Some will shout: “Blasphemy!” Still, humor us and use the oven this time. While the skewers are baking, prepare the honey-sweetened cashew butter sauce. Now try them. Aren’t they yummy?!

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Ingredients Needed for Baked Chicken and Veggie Skewers

1 onion, cubed
10 ounces chicken breast, cubed
1 red bell pepper, cubed
1 green bell pepper, cubed
1 yellow bell pepper, cubed
1 tablespoon vegetable oil
salt
pepper
2 tablespoons cashew butter
1 tablespoon honey
½ cup coconut milk
1 teaspoon rice vinegar
2 garlic cloves, crushed

How to Make Baked Chicken and Veggie Skewers

  1. Before starting, soak the wooden skewers in water for a few minutes.
  2. Skewer onion, bell pepper, and chicken cubes.
  3. Place the skewers on a grill over a baking dish. Drizzle with oil and season with salt and pepper.
  4. Bake for 30 minutes at 360ºF/180ºC.
  5. Add the cashew butter, honey, coconut milk, rice vinegar, and garlic to a small bowl. Mix until even.
  6. Serve the baked skewers drizzled with cashew sauce and garnished with chopped parsley.
Chicken with Peas and Potatoes

Chicken With Peas and Potatoes

If you are new to cooking this may be the right recipe for you to start with. It’s a no-brainer and it takes only 30 minutes to get it over with. It’s healthy, pretty light and it’s better if served garnished with parsley.

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Ingredients Needed for Chicken With Peas and Potatoes

1 tablespoon olive oil
2 carrots, sliced
1 potato, cubed
7 ounces peas
6 ounces chicken breast, cubed
salt
pepper
½ cup heavy cream

How to Make Chicken With Peas and Potatoes

  1. Heat 1/2 tablespoon of olive oil in a pot over low heat.
  2. Add the sliced carrots and potato cubes and stir them in.
  3. Add the remaining olive oil, the peas, and chicken breast. Stir in.
  4. Season with salt and pepper, add the heavy cream and stir some more.
  5. Cover with the lid and cook for 20 minutes.
Fish and Chicken Taco

Fish and Chicken Taco

It’s taco time, again! This time let’s prepare our own tortillas, which is pretty easy, and you should do it at least once in your lifetime. Then let’s concoct the hearty filling. We’ll do that with chicken breast and Zander fish mainly and serve everything on a bed of lettuce. There is your taco!

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Ingredients Needed for Fish and Chicken Taco

1 pound flour
1 teaspoon salt
1 teaspoon baking powder
3 ounces butter
1 cup of water
1 tablespoon olive oil
2 onions, sliced
4 garlic cloves, crushed
15 ounces chicken breast (3 halves), cubed
3 bell peppers, cut into sticks
6 ounces Zander fillets (3 fillets), diced
2 teaspoons taco seasoning
2 teaspoons soy sauce
lettuce, chopped (for serving)

How to Make Fish and Chicken Taco

  1. Add the flour, salt, and baking powder to the dough mixer bowl. Mix them shortly.
  2. Add the butter. Mix until even using your hands.
  3. Keep mixing using the dough mixer and gradually add the water in the process.
  4. Dust the work surface and portion the dough into equal pieces. These will become tortillas (we’ve ended up with 6 of them).
  5. Flatten them using the rolling pin then cut them into discs by using an upside-down plate and a knife.
  6. Heat a pan over low heat and add the dough discs to it one at a time. Cook them until they swell and brown spots start appearing on their surface.
  7. Heat the olive oil in a pan over low heat, then add the onion and garlic.
  8. Cook and stir until the onion is tender.
  9. Add the chicken breast and turn the heat to medium. Cook and stir until the meat starts changing color.
  10. Add the bell peppers and stir them in.
  11. Add the diced fish, the taco seasoning, and soy sauce. Stir them in.
  12. Cook and stir for 5 minutes or slightly more.
  13. Serve each tortilla topped with this mixture on a bed of chopped lettuce.
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.
Chicken with Basmati Rice

Chicken With Basmati Rice

Why don’t we prepare a good old main course of chicken thighs and rice? We went for basmati rice, but barley is ok, too. Just set aside 1 hour or so of your time.

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Ingredients Needed for Chicken With Basmati Rice

1 tablespoon olive oil
4 garlic cloves, smashed
1 red onion, sliced
4 boneless chicken thighs (3 ounces each)
chili flakes
salt
pepper
dried rosemary
fresh thyme
1 cup basmati rice (or barley)
water
parmesan, grated (for seasoning)

How to Make Chicken With Basmati Rice

  1. Add 1/2 tablespoon of olive oil, garlic, red onion, and thighs to a cooking pot over medium-high heat.
  2. Season with chili flakes, salt, pepper, and dried rosemary. Add a few thyme sprigs, drizzle the remaining olive oil and cook for 10 minutes.
  3. Turn the chicken thighs over and season again with salt, pepper, and chili flakes.
  4. Cook for 15 minutes.
  5. Remove the cooked chicken thighs and set them aside.
  6. Add the rice to the same pot. Season with salt and pepper, then cover with water.
  7. Cover with the lid and boil for 15 minutes.
  8. Place the cooked chicken thighs back into the pot and add a few more thyme sprigs.
  9. Bake for 15 minutes at 400⁰F/200⁰C.
  10. Remove from oven and season with grated parmesan. You can garnish with chopped parsley if you want.
Chicken Thighs with Hot Pineapple Salad

Chicken Thighs With Hot Pineapple Salad

Chicken thighs, everyone! There is nothing new here, right? Wrong. We serve them over a hot pineapple cherry tomato and red onion salad, but not before marinating them in agave syrup, soy sauce, and ginger.

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Ingredients Needed for Chicken Thighs With Hot Pineapple Salad

2 pineapples
10 ounces cherry tomatoes, finely sliced
2 chilis, finely sliced
2 red onions, minced
2 tablespoons, olive oil
2 teaspoons balsamic vinegar
2 teaspoons sesame seeds
2 tablespoons parsley, chopped
1 tablespoon lime juice
salt
pepper
8 chicken thighs, 3-ounce each
1 tablespoon agave syrup
2 teaspoons soy sauce
1 teaspoon ginger powder

How to Make Chicken Thighs With Hot Pineapple Salad

  1. Peel the pineapple and slice it. Set aside 4-5 slices and dice the rest.
  2. Add the diced pineapple to a bowl together with the cherry tomatoes, chili, and red onion.
  3. Keep adding 1 tablespoon of olive oil, the balsamic vinegar, sesame seeds, and parsley.
  4. Drizzle with lime juice, season with salt and pepper, then mix until even. Set aside.
  5. Add the thighs to a bowl and pour over them the agave syrup and soy sauce.
  6. Keep adding the ginger powder and salt to taste, then add the remaining olive oil.
  7. Mix to entirely coat the chicken thighs with the mixture.
  8. Seal the bowl with plastic foil and marinate for 1 hour.
  9. Transfer the marinated chicken thighs to a roomy baking dish and top with the slices of pineapple.
  10. Bake for 1 hour at 380⁰F/190⁰C.
  11. Serve the baked thighs with salad.
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