Chicken Recipes
Chicken Caprese Salad.
Ingredients:
2 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons of olive oil
2 cups of cherry tomatoes, halved
8 ounces of fresh mozzarella cheese, sliced
1/4 cup of fresh basil leaves, torn
Balsamic glaze for drizzling
Instructions:
Preheat the grill or grill pan to medium-high heat.
Season the chicken breasts with salt, pepper, and olive oil.
Grill the chicken for about 6-8 minutes on each side or until cooked through.
Remove the chicken from the grill and let it rest for a few minutes.
Slice the grilled chicken into thin strips.
In a large bowl, combine the cherry tomatoes, fresh mozzarella cheese, and torn basil leaves.
Add the sliced grilled chicken to the bowl and gently toss to combine.
Drizzle balsamic glaze over the salad.
Serve the Chicken Caprese Salad as a light and refreshing meal.
Chicken Alfredo Pasta.
Ingredients:
2 boneless, skinless chicken breasts, cooked and sliced
8 ounces of fettuccine pasta
1 cup of heavy cream
1/2 cup of grated Parmesan cheese
2 cloves of garlic, minced
2 tablespoons of butter
Salt and pepper to taste
Chopped fresh parsley for garnish
Instructions:
Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat.
Add the minced garlic and sauté for about 1 minute.
Pour in the heavy cream and bring to a simmer.
Stir in the grated Parmesan cheese and cook until the sauce thickens and the cheese is melted.
Add the cooked sliced chicken to the skillet and toss to coat it with the Alfredo sauce.
Season with salt and pepper to taste.
Add the cooked fettuccine pasta to the skillet and toss to combine.
Cook for an additional 2-3 minutes to heat through.
Garnish with chopped fresh parsley before serving.
Chicken and Veggie Stir-Fry with Rice Noodles.
Ingredients:
2 boneless, skinless chicken breasts, thinly sliced
8 ounces of rice noodles
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 zucchini, thinly sliced
1 carrot, julienned
2 cloves of garlic, minced
2 tablespoons of soy sauce
1 tablespoon of oyster sauce
1 tablespoon of hoisin sauce
1 tablespoon of sesame oil
Salt and pepper to taste
Vegetable oil for cooking
Instructions:
Cook the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, salt, and pepper.
Heat some vegetable oil in a large skillet or wok over high heat.
Add the sliced chicken and stir-fry until cooked through. Remove from the skillet and set aside.
In the same skillet, add a bit more oil if needed, and stir-fry the sliced bell peppers, sliced zucchini, julienned carrot, and minced garlic until crisp-tender.
Return the cooked chicken to the skillet and pour the sauce over the ingredients.
Add the cooked rice noodles to the skillet and toss to combine.
Cook for an additional 2-3 minutes to heat through.
Adjust the seasoning if necessary.
Serve hot.
Chicken and Cheese Stuffed Peppers.
Ingredients:
4 bell peppers (any color), tops removed and seeds removed
2 boneless, skinless chicken breasts, cooked and shredded
1 cup of cooked quinoa
1 cup of shredded cheddar cheese
1 cup of marinara sauce
2 tablespoons of olive oil
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
In a bowl, combine the shredded chicken, cooked quinoa, shredded cheddar cheese, salt, and pepper.
Spoon the chicken and quinoa mixture into each bell pepper.
Place the stuffed bell peppers in a baking dish.
Pour the marinara sauce over the peppers.
Drizzle olive oil over the peppers.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Let it cool for a few minutes before serving.
Chicken Tikka Masala.
Ingredients:
2 boneless, skinless chicken breasts cut into cubes
1 onion, chopped
2 cloves of garlic, minced
1 tablespoon of grated ginger
1 can (14 ounces) of tomato sauce
1 cup of heavy cream
2 tablespoons of vegetable oil
1 tablespoon of garam masala
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of turmeric
1/4 teaspoon of cayenne pepper (optional for heat)
Salt and pepper to taste
Fresh cilantro for garnish
Instructions:
In a large skillet, heat the vegetable oil over medium heat.
Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is soft and translucent.
Add the garam masala, ground cumin, ground coriander, turmeric, cayenne pepper (if using), salt, and pepper. Stir well to combine 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 tomato sauce and bring to a simmer.
Reduce the heat to low and simmer for about 15-20 minutes or until the chicken is cooked through and tender.
Stir in the heavy cream and cook for an additional 5 minutes to heat through.
Adjust the seasoning if necessary.
Garnish with fresh cilantro before serving.
Serve with steamed rice or naan bread.
Chicken Caesar Wraps.
Ingredients:
2 boneless, skinless chicken breasts, cooked and sliced
4 large tortillas
1 cup of chopped romaine lettuce
1/4 cup of grated Parmesan cheese
Caesar salad dressing
Salt and pepper to taste
Instructions:
Lay out the tortillas on a flat surface.
Spread Caesar salad dressing evenly over each tortilla.
Layer the sliced chicken, chopped romaine lettuce, and grated Parmesan cheese on top of the dressing.
Season with salt and pepper to taste.
Roll up the tortillas tightly, tucking in the sides as you go.
Cut the wraps in half and serve.
Chicken and Wild Rice Soup.
Ingredients:
2 boneless, skinless chicken breasts, cooked and shredded
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves of garlic, minced
1 cup of wild rice blend, cooked
6 cups of chicken broth
1 cup of milk
2 tablespoons of all-purpose flour
2 tablespoons of butter
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
In a large pot, melt the butter over medium heat.
Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are tender.
Stir in the cooked and shredded chicken.
Add the cooked wild rice blend to the pot.
Pour in the chicken broth and bring to a boil.
Reduce the heat and simmer for about 15-20 minutes to allow the flavors to meld together.
In a separate small saucepan, whisk together the milk and flour. Cook over medium heat until the mixture thickens.
Stir the milk mixture into the soup pot.
Season with salt and pepper to taste.
Simmer for an additional 5 minutes to heat through.
Garnish with fresh parsley before serving.
Chicken and Bacon Ranch Wraps.
Ingredients:
2 boneless, skinless chicken breasts, cooked and sliced
4 large tortillas
1/2 cup of ranch dressing
4 slices of cooked bacon, crumbled
1 cup of shredded lettuce
1/2 cup of diced tomatoes
Salt and pepper to taste
Instructions:
Lay out the tortillas on a flat surface.
Spread ranch dressing evenly over each tortilla.
Sprinkle the crumbled bacon over the dressing.
Layer the sliced chicken, shredded lettuce, and diced tomatoes on top.
Season with salt and pepper to taste.
Roll up the tortillas tightly, tucking in the sides as you go.
Cut the wraps in half and serve.
Chicken and Vegetable Sheet Pan Dinner.
Ingredients:
4 boneless, skinless chicken thighs
1 large sweet potato, peeled and diced
1 red bell pepper, sliced
1 zucchini, sliced
1 yellow squash, sliced
1 onion, sliced
2 tablespoons of olive oil
1 teaspoon of dried rosemary
1 teaspoon of dried thyme
Salt and pepper to taste
Instructions:
Preheat the oven to 425°F (220°C).
In a large bowl, toss together the diced sweet potato, sliced red bell pepper, sliced zucchini, sliced yellow squash, sliced onion, olive oil, dried rosemary, dried thyme, salt, and pepper.
Spread the vegetable mixture in a single layer on a sheet pan.
Season the chicken thighs with salt and pepper and place them on top of the vegetables.
Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Serve hot.
Chicken and Spinach Quesadillas.
Ingredients:
2 boneless, skinless chicken breasts, cooked and shredded
4 large tortillas
2 cups of shredded Monterey Jack cheese
2 cups of fresh spinach leaves
1/4 cup of chopped red onion
Salt and pepper to taste
Olive oil for cooking
Instructions:
In a large skillet, heat a drizzle of olive oil over medium heat.
Lay one tortilla in the skillet and sprinkle half of the shredded Monterey Jack cheese over the tortilla.
Layer half of the shredded chicken, fresh spinach leaves, and chopped red onion on top of the cheese.
Season with salt and pepper to taste.
Place another tortilla on top to form a quesadilla.
Cook for about 2-3 minutes on each side or until the cheese is melted and the tortillas are crispy.
Remove from the skillet and let it cool for a minute before cutting into wedges.
Repeat with the remaining ingredients to make a second quesadilla.
Serve hot.
