This is my go-to food to make when we have surprise guests over at the house and have to come up with something quick and delicious that everyone would enjoy. If you don’t have chicken, any other meat including pork, beef or sausages would do just fine. You can also go vegetarian by omitting the meat and adding more vegetables such as sweet potatoes, eggplants and mushrooms, too. There are dozens of different brands of these curry mixes from Japan and Korea. Any brand you can find at the grocery store works with this recipe, some might be sweeter or spicier than others. My favorite part of this dish is the potato, how it gets soft and it deliciously thickens the curry sauce. It’s one of my comfort food growing up.
Balsamic and lemon roasted chicken and vegetables.
Simply take a large oven tray and drizzle with olive or coconut oil before chopping a selection of veggies (Iused bell peppers, carrots, mushrooms, red onions and cherry plum tomatoes) and throwing them into the tray.
Next, add your chicken (I used organic, skinless thigh fillets) and mix everything together with your hands so it’s coated in the oil. Wash your hands thoroughly.
Drizzle over some balsamic vinegar and squeeze in some lemon juice, then sprinkle over some dried oregano and a few dried chilli flakes.
Put into the oven at 190 Celsius for about 30 mins, or when the chicken is cooked through and the vegetables are becoming crisps and a tiny bit charred around the edges in places. I stir once during this time, to make sure everything cooks evenly.
The tomatoes ‘melt’ into a lovely sauce with the balsamic vinegar, lemon juice and the oil and this also keeps the chicken nice and moist.
You can also add chopped new potatoes in with the chicken and veggies to make a complete meal in a tray-bake! I preferred to leave them out here, because I wanted to serve some portions with rice and others with noodles or potato wedges.
Hey guys! Here’s my second recipe that I’ve tried for you all :) I tweaked this recipe to be a little healthier and I hope you guys try it because it is simple, delicious, and a definitely crowd pleaser.
Cameron and I made this chicken when we had our friends Emily and Kyle over for dinner. Kyle is a football player for OU and he ate 3 chicken breasts! I would’ve too if I wasn’t sticking to my plan lol. It was a hit with everyone though, even Emily who is a super picky eater. Can’t wait to hear your success stories with this chicken!
Each chicken breast is about 7 WW points. Paired with veggies or salad, it’s the perfect dinner!
Prep time: 10 mins
Cook time: 40 mins (in oven though, so don’t let that number scare you away!)
This recipe makes about 2-3 chicken breasts
- chicken breasts
- ½ cup panko bread crumbs
- 1/3 cup grated parmesan cheese
- 2 tablespoons parsley (dry works fine!)
- pinch of salt
- pinch of pepper
- ¼ cup melted butter (this will not be completely used in the recipe, so don’t let the butter scare you away!)
- 3 tablespoons of lemon juice
- 2 garlic cloves minced (I buy already minced garlic, if you do also just use 2 teaspoons of minced garlic)
1. Preheat oven to 350*
2. Mix bread crumbs, parmesan, parsley, salt, and pepper in a plate.
3. Melt butter in microwave and then add lemon juice and garlic in same plate.
4. Coat both sides of chicken in the butter/lemon/garlic mixture. Make sure the garlic is sticking, sort of press it in
5. Move chicken to bread crumb/parmesan/parsley mixture and coat it in that. Make sure it’s fully coated, again pressing it into the chicken so it sticks. 6. Place chicken on non-stick pan or glass baking dish. When putting chicken on cooking pan, do not let them touch.
7. Bake for 40 minutes
8. Enjoy and send me a message letting me know your thoughts!
I changed this recipe a bit, but the original is from tasteandsee.com
Hey folks! Sorry this recipe is a few days late, I caught a viral infection a few days back and I just haven’t had the energy to make a post. But we’re here now, so let’s get started!
This is a super cheap + easy recipe if you’re on a budget, and it’s decently healthy too. I’d also like to mention that this is by no means an authentic recipe - just something I threw together and decided it’s best called a stir-fry. Hope you enjoy!
Prep: 10 minutes
Cook: 10 minutes
You will need:
1 packet Ramen noodles.
1 egg (this is totally optional. The dish is just as good without it!)
1 small chicken breast, diced. (Tofu also works!)
1 packet frozen stir-fry vegetables
Stir-fry sauce (if you have access to a Trader Joe’s, their General Tsao Stir Fry Sauce is to die for)
Follow the cooking instructions on the ramen packet. Do not add the flavor packet- we’ll add that in a bit! Once cooked; drain the noodles.
In a small skillet, heat a tablespoon of oil over high heat. Add frozen vegetables. You don’t need the entire packet; ½ - 1 Cup should do, depending on how man veggies you want.
In another medium skillet over medium heat, heat some vegetable oil. Once heated, add your chicken breast and some soy sauce to taste. Saute for about 3 minutes.
In a bowl, crack the egg and whisk slightly until well blended. Add to skillet with the chicken and scramble until the chicken is cooked thoroughly, about 2 more minutes.
Once the chicken is cooked, add your cooked noodles and vegetables to the skillet over high heat. Add 1 ½ teaspoon soy sauce and the ramen noodle seasoning packet and stir for a minute. Then, add stir-fry sauce to taste. Cook/stir until well blended.
If you want some spice, season with Sriracha!
This is a super easy recipe to switch make healthier. You can use brown rice or quinoa and get the same result!
When making it with rice, I usually double or triple the recipe and keep the leftovers for lunch the next day and usually the day after as well. It will last you about 2 days before I would suggest throwing it out. You don’t want to eat bad chicken.
If you’re using tofu, it’s best if you saute it with some soy sauce and stir fry sauce so it can really soak up those flavors
Obviously, fresh veggies work just as well but they will involve a lot more prep time.
Lemon Garlic & Herb Chicken with Lemony Carrots and Potatoes
Hi Tumblrs! Happy Friday! I hope you are all having a fine summer and enjoying the start of Fall. Summer has been going by so fast! I’m shocked that the kids are back in school already. Is that just a California thing? The days are getting shorter, and nights are getting cooler. Yay, I love it. I’m still cooking, gardening and writing as much as I can. I have about 3 to 5 vegetable gardens I’m working on, in various stages of growth, harvest, demise, replanting, re-seeding, watering, weeding, fertilizing, pest and critter control etc. Anyway, all that work makes me hungry.
This is an easy dish to make if you have a busy schedule but still want some amazing home cooking. My husband and I always say “home food is best”. It’s true, not just because of price, going out to eat is expensive, but it’s way more cozy and relaxing at home. And you’ll always buy or grow better quality ingredients for yourself than a restaurant will, like free range organic chicken, the most flavorful olive oil, and organic vegetables.
Here is an easy dish perfect for chilly nights when you worked your ass off all day long and just want to throw everything in the oven and watch some smellovsision. This dish is lemony, garlicky, and deliciously savory. It’s addictive. You will find yourself eating the lemon slices from the top of the dish, they come out like tangy candy.
This is easy, the whole dish cooks in one pan. Here’s how: Wash and dry cut up chicken pieces, add to a large baking or roasting pan. Wash, clean and cut 2 to 4 potatoes into large 2 inch -ish cubes. Same with 3 or 4 carrots. Peel 1 onion and slice into large wedges. Crush and mince 5 to 8 garlic cloves. Chop fresh parsley, basil, cilantro, tarragon, dill, whatever you have, or all of them. Add all of these to a large baking dish, drizzle with about 4 tbsp olive oil, kosher salt and pepper, and 1 tablespoon palm sugar or brown sugar, optional. Cut a large lemon in half, squeeze the lemon juice on, straining out the seeds. Slice another small lemon into rounds, try to remove as many seeds as possible. Toss to coat everything. Arrange the pan with the chicken pieces on top of the vegetables, and lemon slices on top of the chicken. Add another grind of fresh ground pepper and another small pinch of kosher salt. Bake at 375 for about 45 min to 1 hour until cooked through and amazing. Yum! Home cooking is the best.
Healthy Monday: When the summer markets are full of great ingredients like corn, basil and sunflower sprouts, F&W’s
Justin Chapple makes his fresh and colorful summer rolls. He adds
avocado for creaminess and chicken to make them more substantial, but
you could pick any protein you like or skip it altogether. The
Asian-style oil-free dipping sauce is key, as it’s basically the
dressing for all the lovely fresh fillings.
Try this very nutritious and well balanced snack, Mini Spiced Chicken Burgers with Mint Greek Yogurt!
Ingredients: Chicken mince – 250 gms Chopped red chillies – 2 ; seeds removed – adjust if to your taste. Chopped Garlic – 3 cloves Finely chopped Red Onion – 1 Chopped Corriander – handful 1 tsp Red Chilli pd 1 tsp Cumin pd 1 tsp Kafta spice Salt to taste cucumber sliced with skin on Greek Yogurt Chopped fresh Mint Few leaves of fresh crunchy lettuce
For making the Chicken burger, bring together in a mixing bowl, the mince, spices, corriander, chillies, garlic and onion. Mix it well with your hand and form flat patties and fry them in a few drops of olive oil on a non stick pan or even better if you have a griddle pan. Meanwhile whip together the Greek yogurt, mint and some salt. Warm the pita bread slightly on the naked flame of the gas and then slice it open, place the lettuce right at the bottom, then place the burger and top it up with some yogurt and a few slices of the cucumber.
chicken stir-fry pieces seasoning with kosher salt, pepper, smoked paprika, granulated garlic, granulated onion, dried basil, and freshly chopped parsley and cilantro. cooked over medium heat in olive oil and bloomed red pepper flakes. added 2 tbsp Sambal and a drizzle of honey. sprinkled in sesame seeds. served over brown rice with avocado.
For the chicken salad: ¼ avocado 2 tablespoons plain yogurt 1 teaspoon lemon juice ¾ cup shredded chicken, precooked
For the sandwich: 1 whole wheat English muffin Handful of lettuce or sunflower sprouts 2 slices tomato
In a small bowl, mash the avocado together with yogurt and lemon juice until completely combined. Add the chicken to the bowl, and mix with a spoon until all the chicken is coated. Serve your chicken salad on top of a bed of lettuce, or split on top of two English muffins with a tomato slice and sunflower sprouts (as pictured).
Chicken Recipes - How to Make Quick and Easy Chicken
This video shows you how to make a tangy chicken recipe that’s on the table in about 20 minutes. It’s so quick-and-easy. Chicken breasts simmer with sautéed onions in a simple sauce starring ketchup, soy sauce, lemon juice, and a touch of sugar. Try it spooned over noodles or rice.
Healthy Monday: This healthy, one-pan dish requires just 10 minutes of prep time and the resulting meal serves eight or makes for excellent leftovers. Plus, there’s very little clean-up as everything bakes up together!