Tag: chicken

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Low Carb Chicken Pizza Crust

This low carb chicken pizza crust is incredibly easy to put together and will have your meal on the table in less than 30 minutes!

Low Carb Chicken Pizza Crust

Low Carb Chicken Pizza Crust

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Course Main Course
Servings 2
Calories 270 kcal

Ingredients
  

  • 1¼ cups cooked chicken, finely shredded
  • ¼ cup parmesan cheese
  • 1 egg
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp onion powder, optional
  • ½ tsp garlic powder, optional

Instructions
 

  • Preheat oven to 500℉.
  • Place chicken into a bowl. Add cheese and egg. Stir to combine.
  • Pour the mixture onto a baking sheet lined with parchment paper. Shape into a 6”-8” circle.  The thinner, the crisper the crust.
  • Bake for 5-8 minutes until there are no wet spots on the crust.
  • Cover with desired toppings and cheese.  Bake for 8 more minutes or until the cheese is melted.
  • Hack:  You can substitute one 10 oz can of chicken for this recipe. Open and drain the canned chicken.  Spread it on a parchment-lined baking pan and bake at 350℉ for 10 minutes.  Cool and continue with the recipe.
Keyword chicken, crust, easy, easy meal, easy prep, fast and easy, healthy, high protein, keto, low calorie, low carb, pizza, quick and easy

Did you know?  Chicken is a great source of protein and has been linked to a variety of health benefits.

Suggestion:  This low carb cauliflower pizza crust is another great way to follow enjoy pizza on a keto meal plan!

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Maple Mustard Chicken Bake

This healthy maple mustard chicken bake is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes! is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes!

Maple Mustard Chicken Bake

Maple Mustard Chicken Bake

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Course Main Course
Servings 3
Calories 472 kcal

Ingredients
  

  • 1 large boneless, skinless chicken breast, (10 oz)
  • 1  large sweet potato, peeled (1 pound)
  • 2 cups Brussels sprouts (1 pound)

Marinade:

Instructions
 

  • Peel sweet potatoes (if desired). Trim Brussels sprouts.
  • Cut chicken breast and sweet potato into 1” cubes.  Halve the Brussels sprouts.  Place them in a sealable plastic bag or a container that can be tightly sealed.
  • In a small bowl, mix the marinade ingredients.  Pour it over the chicken mixture and toss to coat.  Seal the bag/container and place it in the refrigerator overnight.  Stir or flip the mixture several times.
  • Preheat oven to 400℉.  Line a baking sheet with parchment paper.
  • Spread the chicken mixture out onto the baking pan in a single layer.  Bake for 30 minutes or until chicken has cooked through and vegetables are cooked to the desired softness.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months.
Keyword Brussels sprouts, chicken, easy, gluten-free, healthy, infused olive oil, low calorie, Maple syrup, marinade, mustard, one pan meal, one pan recipe, paleo, quick and easy meal, quick dinner, quick meal preparation, sheet pan, sweet potato

 

Did you know?  Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!

Suggestion: Honey oatmeal rolls would pair nicely with this dish!

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Perfect Poached Chicken Breast

This simple and delicious perfect poached chicken breast is ready in less than 15 minutes and is great for use in any recipe that calls for cooked chicken!

Perfect Poached Chicken Breast

Perfect Poached Chicken Breast

Print Recipe Pin Recipe
Course Main Course
Servings 3
Calories 170 kcal

Ingredients
  

  • 1-2 boneless skinless chicken breasts (¾ lb total)
  • 4 cups water (or enough to cover)
  • 1 sprig fresh rosemary (½ tsp dried)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 bay leaf
  • 1 clove garlic, minced (1 tsp)
  • 2 slices fresh onion
  • 1 tbsp lemon juice

Instructions
 

  • Place chicken breast(s) in a saucepan and cover with water.  Add rosemary, salt, pepper, bay leaf, garlic, onion and lemon juice.  
  • Cover the saucepan with a lid and put it on the stovetop over medium heat.  Bring to a simmer and lower heat to medium-low.  Simmer until the chicken reaches an internal temperature of 160℉, about 6-10 minutes, depending on the size of the breast(s).
  • Remove chicken from water and allow it to cool.*  Cut it into thin slices.
  • Yield: 2.25 cups shredded or diced chicken
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months. 
  • Hack:  Although I have listed particular spices in this recipe, you may adjust this according to your individual taste.
Keyword boneless skinless, chicken, easy, fast and easy, healthy, low calorie, low fat, poached, quick and easy

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry.

Suggestion:  This recipe works well for any recipe that uses cooked chicken such as Fresh Mexican Avocado Salad, Easy Homemade Ramen Noodles or Cranberry Pecan Chicken Salad.

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Curry Chicken With Potatoes

This curry chicken with potatoes has an exotic blend of sweet and savory spices that gives it a unique taste and flavor that is both earthy and bright.

Curry Chicken With Potatoes

Curry Chicken With Potatoes

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Course Main Course
Servings 5
Calories 354 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breast
  • 1 egg white
  • 3 tbsp soy sauce, divided
  • 2 medium potatoes
  • 1" knob of fresh ginger (1 tbsp or .25 oz)
  • 5 tbsp vegetable oil
  • 1½ cup water
  • 3 squares Golden Curry Sauce Mix
  • 1 green onion, sliced

Instructions
 

  • Cut chicken into 1” cubes.
  • Place chicken in a bowl and add the egg white and 2 tbsp soy sauce.  Mix thoroughly, massaging the ingredients with your hands.
  • Peel potatoes and cut into 1” cubes. Mince ginger.
  • Pour oil into a heavy skillet or wok and heat over high heat.  Add ginger and saute until fragrant, 1-2 minutes.
  • Place the chicken in the pan and brown it.  Add 1 tbsp soy sauce into the pan, followed by the cubed potatoes.
  • Now add 1½ cups of water or enough to cover the ingredients. Drop curry squares into the water.  
  • Reduce heat to medium, cover pan with a lid and simmer for 20 minutes, stirring occasionally.  Remove cover and allow the broth to thicken. 
  • Add green onions.  Serve with rice, if desired.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Chop leftover green onions and freeze them in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.  
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place in a sealed freezer bag or container and pop it in the freezer.
Keyword chicken, curry, easy, fast and easy, Golden Curry Sauce, healthy, potatoes, quick and easy

Did you know?  Although curry is thought to have originated in India, it was the British who opened up the spice market to the rest of the world after acquiring Bombay and Calcutta in the late 1600s.

Suggestion:  Serve this dish with some easy-to-make vegetable rice!

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Homemade Easy Chicken Fajita Soup

This easy chicken fajita soup combines fajita spices with chicken, black beans and rice to create a light and flavorful addition for any time of day!

Easy Chicken Fajita Soup

Easy Chicken Fajita Soup

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Course Soup
Servings 12 1-cup servings
Calories 234 kcal

Ingredients
  

  • ⅔ cup dried black beans
  • 1 cup dry rice
  • 1 tbsp olive oil
  • 2 bell peppers, chopped (2 cups)
  • 2 onions, chopped (2 cups)
  • 4 cloves garlic, minced (4 tsp)
  • 5½ cups chicken broth
  • 2 large tomatoes, chopped (2 cups)
  • 1 tb chili powder or to taste
  • 1½ tsp ground cumin
  • 1½ tsp paprika
  • ¾ tsp dried oregano
  • 2 tbsp dried cilantro
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 lb boneless skinless chicken breast
  • 2 tbsp lime juice

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 - 12 hours.  Drain and rinse.
  • Add 2 cups of water and beans to a saucepan.  Turn heat to medium.  Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching. 
  • Prepare rice according to the directions listed on the package.
  • (NOTE:  The above steps can be done ahead.  Store beans and rice tightly covered in the refrigerator for up to 3 days.)
  • Heat olive oil in a large pot over medium-high heat.  Add bell peppers and onion.  Saute for 3 minutes then add garlic.  Saute for 1-2 minutes longer.
  • Pour chicken broth and tomatoes into the pot.  Stir in chili powder, cumin, paprika, oregano, cilantro, salt and pepper. 
  • Add chicken and bring to a light boil.  Reduce heat to medium-low and simmer until chicken has cooked through and internal temperature registers at 160℉, 10-15 minutes.
  • Transfer chicken to a cutting board and let it rest for 5 minutes.  Cut it into small strips.  
  • Return chicken to pot along with rice, beans and lime juice.
  • Reheat if necessary and serve with shredded cheese, if desired.
  • Hack:  Leftovers can be stored in the refrigerator for up to 5 days.  Be sure to subtract any days that you stored the cooked beans and/or rice before making soup.
  • Hack: Freeze leftover portions sealed in serving-sized portions for future use for up to 3 months.
  • Hack:  One 15 oz can of black beans can be substituted for the dried beans in this recipe.  Drain, rinse and add to the pot.
  • Hack:  One 15 oz can of diced tomatoes can be substituted for the fresh tomatoes.  
  • Hack:  2 cups of cooked chicken can be substituted for the chicken breast. 
  • Hack: Dehydrated vegetables can be used in this recipe!
Keyword chicken, chicken rice, chicken soup, easy, fajita, homemade soup, low calorie, Mexican, soup

Did you know?  Although the term fajita was not used to refer to a food item until 1971, the dish itself was made popular in the 30s in Texas.  Migrant workers received meat scraps as a part of their pay and this would have been one of the ways they made them into a meal!

Suggestion:  Serve this soup with some freshly made authentic naan flatbread!

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Easy Chicken Alfredo Pasta

Cream, tomatoes and shredded cheese make this easy chicken alfredo pasta dish warm and comforting. Garlic bread rounds it out nicely!

Easy Chicken Alfredo Pasta

Easy Chicken Alfredo Pasta

(Courtesy: Melissa Warren)  
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Course Main Course
Servings 2
Calories 515 kcal

Ingredients
  

  • 3 oz boneless skinless chicken breast
  • 2 scallions
  • 1 tbsp butter
  • 1 clove garlic, minced (1 tsp)
  • 4 oz farfalle (bow tie) pasta
  •  ½ cup light cream
  • 1 tbsp flour
  • ½ Roma tomato, chopped
  • ¼ cup sharp cheddar, shredded

Instructions
 

  • Cut chicken into 1” cubes and thinly slice scallions. 
  • Melt butter in a skillet over medium-high heat.  Add chicken, scallions and garlic.  Saute until no pink remains in the chicken, about 5 minutes.
  • Meanwhile, cook pasta according to package directions and drain.  Return pasta to the pan.
  • When chicken is fully cooked, turn the heat down to medium, add cream and bring to a simmer.  Sprinkle flour into cream, whisking constantly to thicken the sauce.
  • Add tomato and shredded cheese to cream sauce and heat until cheese is melted.
  • Pour chicken and sauce over pasta and toss to coat.
  • Hack:  Substitute your favorite cheese and/or pasta or use whatever you have on hand!
  • Hack:  Store leftovers in the refrigerator for up to 5 days.
Keyword alfredo, bowtie pasta, chicken, creamy chicken, easy meal, fast and easy, pasta, quick and easy, quick meal preparation

Did you know?  Traditional “white” pasta has gotten a bad rap lately but there are plenty of healthier alternatives out there, either with carbs or without!

Suggestion:  Serve with warm Italian herb focaccia bread!

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Oven Roasted Chicken Dinner

This traditional, oven roasted chicken dinner is easy to make and sure to be a hit with the entire family!  Try it with a side of homemade cranberry sauce.

Oven Roasted Chicken Dinner

Oven Roasted Chicken Dinner

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Course Main Course
Servings 4
Calories 525 kcal

Ingredients
  

  • 1 small whole chicken (3-4 pounds)
  • 2 tbsp butter, melted
  • Salt and pepper
  • 1 lb fresh carrots
  • 2 yellow onions
  • 1 lb potatoes
  • 1 tbsp vegetable oil
  • Pan drippings and chicken broth to equal 2 cups
  • ¼ cup flour

Instructions
 

  • Remove giblets from chicken and place chicken, breast side up, in an 11”x 15” roasting pan. Brush the entire chicken with melted butter then sprinkle it with salt and pepper.  Truss the legs together with cooking twine.  Let the chicken sit at room temperature for 1 hour.
  • Preheat oven to 450℉.
  • Cut carrots into 2” lengths and cut in half lengthwise.  Peel and quarter onions.  Cut potatoes into large chunks (halved or quartered, depending on size).  
  • Put vegetables in a large bowl, sprinkle with salt and pepper.  Toss with vegetable oil and arrange in the pan around the chicken.
  • Place the pan in the oven for 15 minutes and then turn the temperature down to 350℉.  Allow chicken to roast for 20 minutes per pound or until the internal temperature in the thickest part of the breast reaches 160℉.
  • Remove chicken from pan to serving platter.  If the vegetables are not tender, return the pan to the oven until they reach the desired softness.  Transfer vegetables to a serving platter or bowl and keep warm.
  • Pour pan dripping into a bowl or measuring cup.  Allow them to sit for a moment or two until the fat rises to the top.  Use a spoon to skim the fat off and discard.  Add chicken broth so that the liquid measures 2 cups.
  • Heat a skillet over medium heat.  Add ½ of the chicken broth.  Whisk in flour and cook, stirring constantly, until it forms a paste.  Continue to cook and stir until the mixture turns a golden brown.  
  • Add the rest of the broth in a slow stream, whisking constantly until the gravy thickens.  Serve immediately with chicken and vegetables.
  • Hack:  I’ve used carrots, onions and potatoes here but you can substitute your favorite veggies or whatever you have on hand!
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Chop leftover vegetables and deboned chicken into bite-sized pieces and transfer them to a saucepan.  Add gravy, cover with chicken broth and heat for a fast and easy chicken soup!
  • Hack:  Don’t have cooking twine?  Use unwaxed dental floss!
Keyword baked chicken, chicken, chicken dinner, gravy, one pan meal, oven roasted, oven roasted chicken, whole chicken

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw chicken.

Suggestion:  Serve fresh whole cranberry sauce on the side.

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Gongpao Chicken

Gongpao Chicken

 

12 oz boneless, skinless chicken breast

1 egg white

5 tbsp soy sauce, divided

1 tbsp cornstarch

2 tbsp black (Chinese) vinegar

1 tbsp sugar

1 cup vegetable oil + 2 tbsp

½ cup peanuts and/or cashews

1 green pepper, chopped

4 cloves garlic, minced (4 tsp.)

3 dried or fresh red Thai peppers, chopped

1” knob ginger, minced or grated

3 green onions, thinly sliced

2 cups fresh basil leaves (1.5 ounces)

Dash salt

 

Cut chicken into 1” cubes and place into a bowl.  Add egg white, 2 tbsp soy sauce and cornstarch.  Gently mix with your hands for 2 minutes.

Mix remaining soy sauce, vinegar, and sugar in a small bowl and set aside.

Heat 1 cup vegetable oil and peanuts/cashews in a heavy skillet and turn on the heat to medium-high.  Cook nuts to golden brown and remove from oil.

Add chicken to the same oil and cook until there is no more pink, 6-8 minutes.  Remove from the pan.

Add green pepper and saute until slightly tender, about 10 minutes. Remove from the pan.

Add 2 tbsp oil and turn the heat up to high.  When the pan is heated, add garlic, red peppers and ginger.  Cook until aromatic, 1-2 minutes.

Return nuts, chicken and green peppers back into the pan.  Add sauce and green onion.  Cook, stirring constantly, until all ingredients are hot.  Add basil and cook just until wilted.

Serve with rice, if desired.

 

6 servings, 535 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 5 days or frozen in serving size portions for up to 3 months.

Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

 

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Creamy Garlic Parmesan Chicken

Creamy garlic parmesan chicken is a quick and easy one-skillet meal that’s low in carbs and calories but rich in flavor!!

Creamy Garlic Parmesan Chicken

Creamy Garlic Parmesan Chicken

(Courtesy:  Arty Garland)
Print Recipe Pin Recipe
Course Main Course
Servings 3
Calories 450 kcal

Ingredients
  

  • ½ lb skinless boneless chicken breast, cut into 3 strips
  • 2 tbsp olive oil
  • 1 cup sliced mushrooms
  • 1 tbsp butter
  • 1 garlic clove, minced (1 tsp)
  • 1 tbsp flour
  • ½ cup chicken bouillon
  • ½ cup heavy cream
  • ½ cup Parmesan, shredded
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • 1 cup frozen spinach, thawed and squeezed dry
  • 1 cup grape tomatoes

Instructions
 

  • Heat olive oil over medium-high heat. Add chicken and brown on all sides. Remove from the pan.
  • Add mushroom and cook until tender, 4-5 minutes. Remove from the pan.
  • Turn heat to medium. Melt butter in the pan, add garlic and cook until fragrant, about 1 minute. Add flour and cook until it simmers, stirring constantly.
  • Add bouillon, heavy cream and Parmesan, garlic powder, salt and pepper. Bring back to a simmer and cook for one minute or until thickened.
  • Add spinach, tomatoes and mushrooms to the cream mixture and bring to a simmer. Add chicken and cook until it registers an internal temperature of 160℉, 7-10 minutes.
  • Hack: Store leftovers in the refrigerator for up to 5 days.
Keyword chicken, creamy, easy, fast and easy, garlic, healthy, low calorie, low carb, one pan meal, one pan recipe, one skillet meal, parmesan cheese, quick and easy, spinach

Did you know?  Chicken is a great source of protein and has been linked to a variety of health benefits.

Suggestion:  Serve this with a tasty side of baked rice pilaf!

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Easy Pan Fried Chicken Tenders

These super easy pan fried chicken tenders are a simple favorite that will please the whole family! They pair nicely with honey mustard dip and french fries!

Easy Pan Fried Chicken Tenders

Easy Pan Fried Chicken Tenders

Print Recipe Pin Recipe
Course Main Course, Snack
Servings 1 tender
Calories 185 kcal

Ingredients
  

  • 2 cups water
  • 2½ tbsp salt, divided
  • 2 tbsp sugar
  • 8 oz boneless skinless chicken breast
  • ⅓ cup flour
  • ½ tsp thyme
  • ½ tsp basil
  • ¼ tsp oregano
  • ½ tsp black pepper
  • ¾ tsp paprika
  • ¾ tsp garlic powder
  • ¾ tsp ground ginger
  • ⅓ cup cornmeal
  • ⅓ cup milk
  • 1 egg
  • Vegetable oil

Instructions
 

  • First, make a brine by dissolving 2 tbsp salt and 2 tbsp sugar in 2 cups of water.
  • Cut chicken breast into 4 strips then submerge strips in brine and allow to soak for at least 2 hours but no longer.
  • Mix flour, ½ tsp salt, thyme, basil, oregano, black pepper, paprika, garlic powder and ginger in a small bowl.
  • Place cornmeal in a separate small, shallow bowl.
  • In a third small bowl, whisk together milk and egg.
  • Remove tenders from the brine and dry them with a paper or kitchen towel. Allow them to sit at room temperature for at least 30 minutes.
  • Dredge each chicken tender in the flour mixture, dunk in the egg mixture and coat with cornmeal.
  • Lay coated tenders in a single layer on a flat surface and allow to rest for at least 5 minutes.
  • Pour 1” of oil into a heavy skillet and heat on medium until a drop of water sizzles when dropped in (5-10 minutes).
  • Carefully place chicken tenders into hot oil and fry for 10-12 minutes, turning once. Tenders should be golden brown and have an internal temperature of 160℉.
  • Let cooked tenders rest for 5 minutes before eating.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days.
  • Hack:  Chicken tenders can be cooked in the air fryer set at 400℉ for 9 minutes, flipping once.
Keyword air fryer, chicken, chicken breast, chicken tenders, easy, homemade, pan fried

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry..

Suggestion: Serve tenders with honey mustard dip and oven-roasted french fries.

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