Recipes? Have any ideas?

Question

I want to make a really healthy but delicious lunch. I'm working with chicken. I have just about every ingredient for everything in my kitchen. Any recipes anyone wants to suggest?

Answer 1

BBQ Chicken Salad - YUM!

2 skinless, boneless chicken breast halves

4 stalks celery, chopped

1 large red bell pepper, diced

1/2 red onion, diced

1 (8.75 ounce) can sweet corn, drained

1/4 cup barbeque sauce

2 tablespoons fat-free mayonnaise

Preheat grill for high heat.

Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.

In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.

In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

serves 4.

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Braised Balsamic Chicken - Amazingly delicious!

6 skinless, boneless chicken breast halves

ground black pepper to taste

1 teaspoon garlic salt

2 tablespoons olive oil

1 onion, thinly sliced

1/2 cup balsamic vinegar

1 (14.5 ounce) can diced tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

Season chicken b*****s with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken b*****s.

Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

serves 6.

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Answer 2

Parmesan chicken nuggets

1tbsp butter/margarine   - Melt in frying pan and add

1/4 cup bread crumbs - stir until browned, remove from pan and set aside.  Add.

1/4 cup parmesan cheese - mix and leave aside

1tbsp butter /margarine, 1 tbsp spicy mustard, 1 clove garlic(minced) -in frying pan, Add 1lb boneless skinless chicken. - cut to chunk or strip and saute till chicken is no longer pink in the middle.

Remove from pan and stir into breading mixture.  Serve.

pasta makes a great side dish with this. add some sort of fruit and a salad and makes it a compleate meal

Answer 3

Chicken & Apple Fajitas

Ingredients

450 g (1lb brambly apples peeled, cored and thickly sliced

Juice of 1 lime

1 tbsps oil

2 medium onions thickly sliced

2 gloves garlic, finely chopped

1 – 2 red chillies, deseeded and finely chopped

1 tsp coriander

1tsp cumin

450 g (1 lb) chicken fillets cut into thick strips

Seasoning

1 tbsps fresh coriander, chopped

8 wheat tortillas

Method:

   1. cut each apple slice in half and put in a bowl with the lime juice and toss together

   2. heat the oil in a large frying pan, add onion and cook over a high heat for 2 mins, add garlic, chillies, spices and chicken then fry stirring for about 5 minutes until chicken is golden.  Lift chicken out of the pan and set aside

   3. Add apple with lime juice and 5 tbsps of water to the pan and cook with the onions for 3 minutes.

   4. Return the chicken to the pan and continue to cook for a further 5 minutes, until apples are tender but still hold their shape

   5. Heat the tortillas as directed on the pack.  The quickest way is to transfer them to a plate, cover with film and microwave on high for 20 – 30 secs

   6. Season filling with salt and pepper, then add fresh coriander.

   7. To serve, place 2 heaped tbsps of filling in each tortilla, roll up and enjoy!

Answer 4

Cajun Chicken Wrap

Serves 4.

4 small chicken b*****s, sliced into strips

1 tablespoon Cajun spice

2 teaspoons olive oil

4 large flour tortillas

1/2 cup tzatikki dip

1 medium zuccini, grated

1 large carrot, grated

Method:  

Place chicken strips, Cajun spice and oil in a bowl, cover and set aside for 10 minutes.

Heat a large non-stick fry pan over a medium-high heat.

Place the chicken strips in the pan and cook, stirring occasionally for 5 minutes or until brown and cooked through. Transfer to a bowl and keep warm.

Top each tortilla with Tzatziki dip, carrot, zuccini and grated carrot.

Serve immediately with a green salad of your choice.

Chicken and Sweet Potato Salad

Serve 4

100g mixed lettuce leaves

2 medium skinless chicken b*****s

½ cucumber sliced thinly  

½ cup halved cherry tomatoes

½ sweet potato cut into circles  

Dressing

2 Tablespoons sweet chilli sauce

2 tablespoons orange juice

Method:  

Preheat grill or sandwich press on high.

Cook chicken on grill until cooked well through (4 minutes each side). Set aside.

Place sweet potatoes on grill / sand which press and cook until well browned, cut into cubes.

Cut chicken into bite size pieces and place on top of lettuce, top with cucumber, cherry tomatoes and sweet potato.

Mix together the sweet chilli sauce and orange juice and drizzle over the top of salad.

Serve immediately.  

Answer 5

chicken quesadillas

slice up the chicken into strips

grill them up a little

add some sauce while cooking- such as BBQ

put one tortilla on a frying pan with PAM

pour reduced-fat cheese on top of tortilla

add chicken

add more cheese

place second tortilla on top

after heated for a little, press down on the sandwich with a plate to make skinnier

flip when one side is brown,

it is ready when the bread is browned and the cheese is melted

eat with tortilla chips, salsa, guacamole!

Answer 6

oven fried chicken!!!

1/2 cup buttermilk

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 teaspoon hot sauce, such as Tabasco

2 1/2 pounds chicken legs, skin removed, trimmed and cut into thighs and drumsticks

1/2 cup whole-wheat flour

2 tablespoons sesame seeds

1 1/2 teaspoons paprika

1 teaspoon dried thyme leaves

1 teaspoon baking powder

1/8 teaspoon salt, or to taste

Freshly ground pepper to taste

Olive oil cooking spray

Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or for up to 8 hours.Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray chicken pieces with cooking spray.Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.