Chicken Recipes
Lemon Herb Roasted Chicken.
Ingredients:
1 whole chicken
2 lemons
4 cloves of garlic, minced
2 tablespoons of fresh rosemary, chopped
2 tablespoons of fresh thyme, chopped
Salt and pepper to taste
2 tablespoons of olive oil
Instructions:
Preheat the oven to 425°F (220°C).
Rinse the chicken and pat it dry with paper towels.
In a small bowl, combine the minced garlic, rosemary, thyme, salt, pepper, and olive oil.
Rub the mixture all over the chicken, both inside and out.
Cut one lemon in half and squeeze the juice over the chicken. Place the lemon halves inside the cavity of the chicken.
Slice the other lemon and arrange the slices on top of the chicken.
Place the chicken in a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
Remove from the oven and let it rest for a few minutes before serving.
Chicken Stir-Fry.
Ingredients:
2 boneless, skinless chicken breasts, thinly sliced
2 tablespoons of soy sauce
1 tablespoon of oyster sauce
1 tablespoon of sesame oil
2 cloves of garlic, minced
1 tablespoon of ginger, grated
1 onion, sliced
1 bell pepper, sliced
1 cup of broccoli florets
Salt and pepper to taste
Vegetable oil for cooking
Instructions:
In a bowl, marinate the chicken slices with soy sauce, oyster sauce, sesame oil, minced garlic, and grated ginger for about 15 minutes.
Heat a tablespoon of vegetable oil in a wok or large skillet over high heat.
Add the marinated chicken and stir-fry for about 5 minutes or until cooked through. Remove the chicken from the wok and set it aside.
In the same wok, add another tablespoon of oil and stir-fry the onion, bell pepper, and broccoli for about 3-4 minutes or until crisp-tender.
Return the chicken to the wok and stir-fry for an additional 2 minutes to heat through.
Season with salt and pepper to taste.
Serve hot with steamed rice or noodles.
Chicken Parmesan.
Ingredients:
2 boneless, skinless chicken breasts
1 cup of breadcrumbs
1/2 cup of grated Parmesan cheese
1/2 cup of all-purpose flour
2 eggs, beaten
1 cup of marinara sauce
1 cup of shredded mozzarella cheese
1/4 cup of fresh basil leaves, chopped
Salt and pepper to taste
Olive oil for cooking
Instructions:
Preheat the oven to 375°F (190°C).
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
In separate shallow bowls, place the flour, beaten eggs, and breadcrumbs mixed with grated Parmesan cheese.
Season the chicken breasts with salt and pepper.
Dip each chicken breast into the flour, then the beaten eggs, and finally coat it with the breadcrumb mixture.
Heat some olive oil in a large skillet over medium heat. Cook the chicken breasts for about 3-4 minutes on each side until golden brown.
Transfer the chicken breasts to a baking dish. Spread marinara sauce over each breast and top with shredded mozzarella cheese.
Bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.
Garnish with chopped basil leaves before serving.
Chicken and Vegetable Skewers.
Ingredients:
2 boneless, skinless chicken breasts cut into cubes
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into chunks
1 zucchini, sliced
8-10 cherry tomatoes
2 tablespoons of olive oil
2 tablespoons of lemon juice
2 cloves of garlic, minced
1 teaspoon of dried oregano
Salt and pepper to taste
Instructions:
Soak wooden skewers in water for about 20 minutes to prevent burning.
In a bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
Add the chicken cubes to the marinade and toss to coat. Allow the chicken to marinate for at least 30 minutes.
Preheat the grill to medium-high heat.
Thread the marinated chicken, bell peppers, red onion, zucchini, and cherry tomatoes onto the skewers, alternating between ingredients.
Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
Serve the chicken and vegetable skewers hot with your favorite sauce or dip.
Chicken Curry.
Ingredients:
2 boneless, skinless chicken breasts cut into cubes
1 onion, chopped
2 cloves of garlic, minced
1 tablespoon of fresh ginger, grated
2 tablespoons of curry powder
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 can (400 ml) of coconut milk
1 cup of chicken broth
1 tablespoon of vegetable oil
Salt and pepper to taste
Fresh cilantro leaves for garnish
Instructions:
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is soft and translucent.
Add the curry powder, cumin, and coriander to the skillet and cook for another minute to toast the spices.
Add the chicken cubes to the skillet and cook until browned on all sides.
Pour in the coconut milk and chicken broth. Stir well to combine.
Reduce the heat to low, cover the skillet, and let the curry simmer for about 20-25 minutes or until the chicken is cooked through and tender.
Season with salt and pepper to taste.
Garnish with fresh cilantro leaves before serving.
Baked Teriyaki Chicken.
Ingredients:
4 boneless, skinless chicken thighs
1/4 cup of soy sauce
1/4 cup of honey
2 tablespoons of rice vinegar
1 tablespoon of sesame oil
2 cloves of garlic, minced
1 teaspoon of grated fresh ginger
1 tablespoon of cornstarch
1 tablespoon of water
Sesame seeds for garnish
Sliced green onions for garnish
Instructions:
Preheat the oven to 400°F (200°C).
In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.
Place the chicken thighs in a baking dish and pour the teriyaki sauce over them. Make sure the chicken is coated evenly.
Bake in the preheated oven for about 20-25 minutes, basting occasionally with the sauce until the chicken is cooked through.
Remove the chicken from the baking dish and transfer the remaining sauce to a small saucepan.
In a separate small bowl, mix the cornstarch with water to make a slurry. Add the slurry to the saucepan and bring the sauce to a boil, stirring constantly until it thickens.
Brush the thickened sauce over the chicken thighs and sprinkle with sesame seeds and sliced green onions.
Serve hot with steamed rice and vegetables.
Chicken Caesar Salad.
Ingredients:
2 boneless, skinless chicken breasts
1 head of romaine lettuce, chopped
1 cup of croutons
1/2 cup of grated Parmesan cheese
Caesar salad dressing
Salt and pepper to taste
Olive oil for cooking
Instructions:
Season the chicken breasts with salt and pepper.
Heat olive oil in a skillet over medium heat.
Cook the chicken breasts for about 6-7 minutes on each side or until cooked through.
Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
In a large bowl, combine the chopped romaine lettuce, croutons, and grated Parmesan cheese.
Add the sliced chicken to the salad bowl.
Drizzle Caesar salad dressing over the salad and toss to coat evenly.
Serve the chicken Caesar salad as a main course or side dish.
Chicken Fajitas.
Ingredients:
2 boneless, skinless chicken breasts cut into strips
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 cloves of garlic, minced
2 tablespoons of lime juice
2 tablespoons of olive oil
1 teaspoon of chili powder
1/2 teaspoon of ground cumin
1/2 teaspoon of paprika
Salt and pepper to taste
Tortillas
Sour cream, guacamole, and salsa for serving
Instructions:
In a bowl, combine the lime juice, olive oil, minced garlic, chili powder, ground cumin, paprika, salt, and pepper.
Add the chicken strips to the marinade and let them marinate for at least 30 minutes.
Heat a tablespoon of olive oil in a large skillet over medium-high heat.
Add the marinated chicken strips to the skillet and cook for about 5-6 minutes or until cooked through.
Remove the chicken from the skillet and set it aside.
In the same skillet, add another tablespoon of olive oil and sauté the sliced bell peppers and onion until they are tender.
Return the cooked chicken to the skillet and stir to combine with the vegetables.
Warm the tortillas and serve the chicken fajitas with sour cream, guacamole, and salsa.
Honey Mustard Baked Chicken.
Ingredients:
4 boneless, skinless chicken thighs
1/4 cup of Dijon mustard
2 tablespoons of honey
1 tablespoon of whole-grain mustard
2 cloves of garlic, minced
1 tablespoon of olive oil
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C).
In a bowl, whisk together the Dijon mustard, honey, whole grain mustard, minced garlic, olive oil, salt, and pepper.
Place the chicken thighs in a baking dish and spread the honey mustard mixture over them.
Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and golden brown.
Remove from the oven and let it rest for a few minutes before serving.
Serve the honey mustard baked chicken with your choice of sides.
Chicken and Broccoli Casserole.
Ingredients:
2 boneless, skinless chicken breasts, cooked and shredded
2 cups of broccoli florets, blanched
1 cup of cooked rice
1 cup of shredded cheddar cheese
1 cup of milk
2 tablespoons of all-purpose flour
2 tablespoons of butter
1/2 teaspoon of garlic powder
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
In a saucepan, melt the butter over medium heat.
Stir in the flour and garlic powder until well combined.
Gradually whisk in the milk and continue cooking until the mixture thickens.
Remove from heat and stir in the shredded cheddar cheese until melted.
In a baking dish, combine the shredded chicken, blanched broccoli florets, cooked rice, and cheese sauce.
Season with salt and pepper to taste.
Bake in the preheated oven for about 20-25 minutes, or until the casserole is heated through and the top is lightly browned.
Let it cool for a few minutes before serving.
