There are so many things that you can make with chicken. While we all tend to revert to the classics, like chicken curry and roast chicken, there are plenty of variations…you could probably eat chicken every day for a month and it never taste the same. Here are some of the recipes for different things that you can make with chicken I’ve loved so far…
I love this! It’s one of my absolute favorite things that you can make with chicken. Butterfly a skinless chicken breast. Mix 1 teaspoon of chili powder, 1 teaspoon of brown sugar, ½ teaspoon of ground coriander,½ teaspoon of ground cumin and ¾ teaspoon of salt in a bowl, and rub over both sides of the chicken breast. Grill the breast until the edges of the top side are white, and flip over until just done. Let the chicken rest for about 10 minutes. In another bowl, mix 6 tablespoons of extra-virgin olive oil with 8 teaspoons of fresh lime juice, 1 tablespoon of cilantro, 2 teaspoons of honey, ½ teaspoon of salt and some pepper. Whisk well. Add 1 cup of canned black beans, 4 ounces of small cherry tomatoes and 1 scallion. Cut the chicken breast into fine slices, throw the dressing over 2 small heads of lettuce, and add sliced avocado and ¼ cup of toasted nuts. Dreamy.
This is a dish that tastes like it's come from a takeaway, and it’s great the next day, too. Mix 1 egg white with 1 tablespoon of cornstarch, 1 tablespoon of orange juice and 1 teaspoon of salt until the mixture is foamy. Add 1lb of diced chicken. Marinate for 15 minutes. Cook 2 tablespoons of canola oil in a skillet on a low heat, and add the chicken. Brown the chicken on both sides. Add the juice of 3 oranges, the zest of one orange and 2 tablespoons of honey. After a minute or so, add 1 jalapeno pepper, seeded and minced. Add two cups of frozen broccoli or sugar snap peas, and simmer for five minutes until the sauce thickens. Serve. Bon appetite!
Heat a skillet over a medium flame. Coat the pan with cooking spray, and add 1 cup of chopped onion, and 1 cup of chopped peppers. Add 10 ounces of enchilada sauce and bring to a boil. Simmer for 5 minutes. Add in 8 ounces of chicken breast, ¾ cup of cheese and 12 teaspoons of ground cumin. Heat the tortillas in a microwave for 30 seconds, wrapped in damp paper towels, and spoon ¼ cup of the chicken mixture into the middle of each tortilla. Wrap up, place tortillas with seam-side down inside a baking dish and pour enchilada sauce over them. Broil for three minutes, add ¼ cup of cheese and broil for one minute. Serve with sour cream. Easy and dreamy.
Sprinkle six cubed chicken breasts with salt and pepper. Mix 2 large eggs with ¼ cup of milk in a separate bowl. Dip the chicken in the egg mixture and dredge in 1 cup of flour, shaking off any excess. Pour 1.5 inches of vegetable oil into a skillet, and heat over a medium heat. Fry in batches and serve.
Preheat grill to high, and oil the rack. Whisk 1 tablespoon of orange juice with 1.5 teaspoons of chopped chilies, 1.5 teaspoons of balsamic vinegar, 1 teaspoon of molasses and ½ teaspoon of Dijon mustard in a small bowl. Sprinkle salt over 8 ounces of skinless chicken breasts, and grill for 2 minutes. Brush with the orange glaze, and cook for four minutes, brushing with the glaze regularly. Turn over and cook for five minutes, glazing again. Serve. You can also use chipotle if you like.
Preheat an over with 425 degrees F. Place basil leaves onto 12 strips of chicken, ensuring all the chicken is completely covered. Carefully wrap one piece of prosciutto around each piece of chicken starting at one end, leaving the basil in place. Place the chicken pieces on parchment paper in a sheet pan, and tuck the ends of the prosciutto under the chicken. Drizzle olive oil and sprinkle salt on each piece of chicken, and bake for 15 minutes. This is so tasty!
Heat 2 teaspoons of olive oil in a large saucepan, and add ½ cup of carrot or red bell pepper and 8 ounces of skinless chicken chunks. Cook for three minutes, until the chicken starts to brown. Add 1 large minced garlic clove, and cook for 1 minute. Add 5 cups of chicken broth and 1.5 spoons of dried marjoram and simmer for five minutes. Use a slotted spoon to remove the chicken pieces and place on a cool cutting board. Add 6 ounces of chopped baby spinach and 15 ounces of cannellini beans into the broth. In another pot, mix 1 tablespoon of oil, 1/3 cup of basil leaves and ¼ cup of Parmesan cheese and blend until a coarse paste forms. Add water as necessary. Stir the chicken into the pesto, and add to the pot. Season with pepper and garnish with 1 cup of croutons. This is another of my favorite things that you can make with chicken; it’s perfect for eating on the go!
Of course, there are plenty of other things that you can make with chicken, too. From roasts to stir fry to sandwiches and pies, chicken really is a very versatile meat, and I love trying it with new flavors and seasonings. Do you have a chicken recipe that you love? I’d love to try it!