4 Healthy Chicken Recipes

 

Chicken Caesar

ingredients

• One lemon
• Parmesan cheese, 15 g
• Anchovy fillets and two oil flakes
• Natural yogurt Four heaping teaspoons
• 1/2 tsp. English mustard
• Worcestershire sauce, one teaspoon
• Unsweetened Vinegar Vinegar
• virgin extra olive oil
• One tiny red onion
• 12 pieces of cauliflower (300g)
• Single olive oil and one romaine lettuce
• Fresh rosemary, a sprig
• 2 x 120 grams of skinless, free-range chicken breasts
• One large whole-grain bread slice

Method

In a large bowl, finely grated zest of the lemon and Parmesan. Anchovies must be cut and blended with yogurt, mustard, and Worcestershire sauce.

To make your dressing, mix half of the juice of a lemon, and add one tablespoon of vinegar along with two teaspoons of extra virgin olive oil.

Take your time, and use a good knife, or, better yet, buy mandolins for convenience, elegance, style, and precision (use your guard! ). You can transform the salad you usually eat into something extraordinary. The red onion needs to be cut into pieces and peeled thinly before adding the sauce.

It is recommended to slice the cauliflower cut thinly after any outer leaves that have worn out are removed and removed. Cut the lettuce by hand into smaller pieces, place it on top of the spiced onion, and mix well before serving.

Place one teaspoon of oil from olives into your fry pan and cook at medium-high temperature. Utilizing the palm of your heel, you can lightly rub the chicken on both sides with rosemary leaves after picking the leaves. Four minutes is ideal for cooking it on each side to get delicious golden chicken.

Cut your bread into cubes, then toast it with the chicken, frequently stirring until they are evenly crispy and golden. Take it off only after they are crisp.

Cut the chicken into pieces, mix with the salad, and spice to taste. Sprinkle croutons over the top and lemon wedges for a squeeze.

Simple chicken fajitas that include harissa

Ingredients

• Mix in 1 teaspoon of sparkling wine vinegar and two tablespoons of harissa paste heaped.
• 3, medium-sized sweet potatoes (800g)
• 400 grams of chickpeas in one can
• 1.3 kilograms of whole free-range chicken
• virgin extra olive oil
• two ripe apples
• Two carrots.
• one-quarter of a red cabbage
• mint leaves, optional
• Six whole wheat tortillas
• Natural yogurt six teaspoons

Method

The oven should be set to 180degC/350degF/gas. 4. Put a large amount of harissa into an oven-proof roasting pan large enough to finish with sea salt, vinegar, along with black pepper.

Wash the sweet potato, then put them on the tray along with the chicken and chickpeas that have been rinsed. Mix everything, and rub the chicken on all sides. The chicken is then cooked for 220 minutes for an hour, flipping the chicken halfway through and slapping and shaking it often.

Pour two spoons of vinegar and two teaspoons of oil into an ice cube to begin the salad. Clean the carrots and then cut them into thin slices or grate them along with apple pieces (core and the core and all) and the cabbage and carrots. If you want to, chop roughly mint leaves before adding the dressing to everything and adding salt and pepper.

Transfer the cooked chicken as well as chickpeas to the large plate. Cut the sweet potatoes in half, place them into the bowl, and put any remaining liquids on the scale.

Cook your tortillas in the oven for one minute. Mix a tiny quantity of harissa into the yogurt. Bring everyone to the table, cut the chicken, and let them stuff their tortillas until complete. Delicious.

Stir-fried chicken served over noodles.

Ingredients

• Fresh coriander in the spring, half of a bunch
• Garlic cloves Three cloves
• ginger slice, 5 cm long
• Spring onions One bunch
• One new red chili
• One lime
• Two carrots.
• One head of broccoli
• Two chicken breasts without skins from an established source
• Medium free-range egg noodles, 250 grams
• 50 grams of cashews that are unsalted
• the oil that plants produce
• freshly ground pepper, freshly ground
• 1- to 2-tbsp. low-salt soy sauce
• 10ml of fish sauce

Method

Choose the coriander leaves, chop them thinly, and put them in a bowl. Peel the ginger, and then matchstick it after cutting the garlic.

Make wedges of lime, then deseed and slice the chili thinly. Then cut and trim spring onions. The carrots must be peeled, then finely cut, and then bent.

Remove any tricky parts off the stalk of broccoli before shredding it into small pieces. Chicken is best cut into one cm-long strip.

Noodles must be made as stated on the package, after which they should be rinsed and replenished using cold water. Then drain them again, add some oil, and then set aside. In a nonstick pan, lightly toast the cashews until they're brown. Transfer the nuts to a dish to cool.

Heat a large wok or frying pan with one tablespoon of vegetable oil. Add the chicken into the pan, and cook for two to three minutes or until golden brown, seasoning with a bit of pepper. Another minute of cooking is required following the addition of coriander stalks, garlic, and ginger.

After stirring the cooked spring onion, carrots, and broccoli for another two minutes, add your cooked pasta. The stir-frying process should continue until the noodles are warm while the chicken has thoroughly cooked. Add the fish sauce and soy after stirring, then reduce the heat.

Serve it with lime wedges to squeeze over and divide it among bowls. Add nuts, sliced chilies, and the saved coriander leaves.

poultry goujons

Ingredients

• Six pitas made of whole wheat
• Skinless and free-range chicken breasts. four 120g
• One fresh basil bundle (30g)
• One giant egg, free-range.
• Two cloves of garlic
• Parmesan cheese, 20 g
• One lemon
• Four heaping teaspoons of Greek yogurt.
• One avocado, ripe, chipotle Tzatziki sauce
• virgin extra olive oil
• two little gem lettuces
• 325 grams of cherry tomatoes that are mature

Method

Place the oven in the gas setting or at 200 degrees Celsius. 6.

Blend two pieces of pita bread, which has been sliced into small crumbs, in a blender. Then, transfer it onto a shallow tray.

Four chicken breasts of 120g were cut into 1cm long strips in a bowl of enormous size.

One large egg and half freshly chopped basil (15g) must be added to the blender. Include two chopped cloves of garlic. Include 20 grams of grated Parmesan, one lemon zest, and all the lemon juice. Blend until smooth. Add the sea salt and a pinch of freshly ground black pepper.

To ensure that the flavors are evenly distributed throughout the chicken's flesh, pour the sauce over the chicken and toss.

The chicken strips should be gently flipped into the crumbs of the tray in small batches until coated. Place them on a baking sheet, then bake for 15-18 minutes, turning every half hour or until the chicken is golden brown and cooked.

As you wait, clean your blender, and add four heaping teaspoons of Greek yogurt and the bulk of the remaining 12 fresh basil leaves (15g). One ripe avocado should be removed, peeled, destoned, and added. Blitz until smooth.

Divide the food among your plates, take a taste, and alter the seasoning according to your preference. Add an extra virgin olive oil drizzle and chipotle Tabasco sauce.

Take one or two leaves from gem lettuce. Lightly toast the rest of the pittas, then cut the cherry tomatoes 320g in half.

In the case of goujons, you can divide everything into your dishes. Finally, garnish with the rest of the basil leaves and serve.