I need recipes for chicken!

danibabii11

I have been eating chicken as a regular staple in my diet for almost a year now. Don't get me wrong I love it! But eating the same flavored chicken day by day, week by week, month by month is definitely a factor in my weight loss journey I need some new simple recipes that I can potentially batch cook for the week. Thanks know you so much in advance!!!!

treehugnmama

You may already eat these but here is what I eat:
Chicken cooked in salsa then I sometimes shred the chicken
Chciken in homemade speghetti sauce with cheese
Chciken dipped in egg and then almond flour mixed with parmajon cheese

lessplusmore

Baked chicken with Dijon & lime from skinnytaste.com.

billglitch

http://www.food.com/recipe/bacon-wrapped-smoked-gouda-stuffed-chicken-breasts-111169

billglitch

http://www.bbcgoodfood.com/recipes/4814/mustardstuffed-chicken

Hearts_2015

danibabii11 wrote: »

I have been eating chicken as a regular staple in my diet for almost a year now. Don't get me wrong I love it! But eating the same flavored chicken day by day, week by week, month by month is definitely a factor in my weight loss journey I need some new simple recipes that I can potentially batch cook for the week. Thanks know you so much in advance!!!!

Oh I just found a bunch yesterday and Pinned them.. I'll dig them up hopefully this evening. There's some yummy looking ones. I enjoy chicken a lot myself. I also love variety but a plain old baked chicken breast with some seasoning is pretty yummy too.

Just way too hot to bake it right now so looking for ways to cook it on the stove top or Crockpot.
I'll be back around.. I'll bookmark the thread.

mjwarbeck

Countless ways to prepare chicken. Our rotation includes:

1. Stir-fried with garlic and oyster sauce (veggies etc are a separate dish)
2. Thai Curry
3. Butter Chicken
4. Grilled (I brine in salt and sugar for the day first) - you can then put on a bbq sauce whatever...I keep some in the fridge for salads or sandwiches or pasta or ....
5. If I have more time, I'll pull out Sichuan or Balinese recipes.

I do prefer the thigh though. Far tastier.

dklibert

I poach a lot of chicken! I use Rachael Ray's method, but I use less garlic and lemon. Then you can use it for almost anything. Soup, salads, tacos, for bbq pulled chicken.

I bake a lot of chicken too. I usually bake bone in skin on chicken breast at 350 for an hour and 15 minutes. I use several different spice blends. [cajun seasoning and minced garlic] [lemon, oregano and garlic] [Lawery's season salt] [herbs de provenance] all very good.

I have done the whole chicken in a crockpot. It is very moist and falls apart.

I have also done the whole chicken in a bundt pan with potatoes at the bottom. The potatoes are so good! soupspiceeverythingnice.blogspot.com/2014/03/roasted-chicken-in-bundt-pan.html

I also like Piri Piri chicken. I make both a marinade and a dry seasoning. Both are delicious. I usually grill it. soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-chicken.html
soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-seasoning.html

AlyssaPetsDogs

I second the person who said salsa chicken in the crockpot. I'll add a little more spice and then eat the shredded chicken with some homemade fajita veggies and some cheese. Like a taco bowl! You could add a tortilla, but I opt not to.

I also bake chicken in a casserole dish with green beans and cauliflower (potato if you aren't watching your carbs) and sprinkle with a packet of Italian dressing seasoning. Bake covered for like an hour and it is very tasty!

KateTii

My favourite is Apricot Chicken! I used to make it with drumsticks but they were too painful to figure out the calories so I use chicken breast and/or chicken thighs.
I usually use 1kg of Chicken Breast and/or chicken thighs, 1 packet french onion soup mix & 1L Apricot nectar (in the longlife cartons or in the tins)
Add all to slowcooker, cook for a couple hours, shred. Yummy!


Another favourite is mine is plain grilled chicken breast, but buy sweet & sour sauce sachets from McDonalds. Add sauce to chicken (like you'd have tomato sauce) and it tastes so much like their nuggets that i'm happy AND it's pretty low cal

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Philboehn

Oven roasted chicken with a spinach-feta crust. (Fry the chicken in a pan for a bit, mix (creamed) spinach with a bit of feta cheese and spices, coat the chicken with a thick layer of the mixture and then roast it in the oven. It's not ideal for batch cooking though. Or you can stuff the chicken with a feta-spinach mixture.

Some Buzzfeed recipes

I haven't tried this or this but I think they look tasty.

JuicerLab

Chicken Salad Recipe
Ingredients
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper

Directions
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings
From Food Network Kitchens

JuicerLab

Chicken Salad Recipe
Ingredients
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper

Directions
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings
From Food Network Kitchens

JodehFoster

Grilled Margarita Chicken

Chicken - breasts or thighs or whatever you prefer


Marinade

2 jalapenos, chopped
4 tablespoons diced pimientos (roasted red pepper)
3 tablespoons fresh cilantro leaves
4 tablespoons tequila - Reposado recommended
1 tablespoon garlic, chopped
1 teaspoon red chili pepper flakes
1 teaspoon ground cumin
1 tablespoon dried oregano
Juice of a half lime - squeezed
1 teaspoon salt
(I add a few tablespoons of oil as well, so these can go straight to the grill)

Blend all marinade in processor, pour into large sealable bag & add chicken. Refrigerate 4-12 hours. Remove from marinade, pat dry. Salt & pepper. Grill.

The smell is amazing on the grill. Eat off the grill, great reheated, would make a flavorful chicken for chix salad.

suska007

Spanish Baked Chicken, served with a salad and rice.
http://www.simplyrecipes.com/recipes/spanish_baked_chicken/

Maple Dijon Chicken, no need to spray crockpot
http://whoneedsacape.com/2013/01/crock-pot-maple-dijon-chicken-thighs/

pie_eyes

dklibert wrote: »

I poach a lot of chicken! I use Rachael Ray's method, but I use less garlic and lemon. Then you can use it for almost anything. Soup, salads, tacos, for bbq pulled chicken.

I bake a lot of chicken too. I usually bake bone in skin on chicken breast at 350 for an hour and 15 minutes. I use several different spice blends. [cajun seasoning and minced garlic] [lemon, oregano and garlic] [Lawery's season salt] [herbs de provenance] all very good.

I have done the whole chicken in a crockpot. It is very moist and falls apart.

I have also done the whole chicken in a bundt pan with potatoes at the bottom. The potatoes are so good! soupspiceeverythingnice.blogspot.com/2014/03/roasted-chicken-in-bundt-pan.html

I also like Piri Piri chicken. I make both a marinade and a dry seasoning. Both are delicious. I usually grill it. soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-chicken.html
soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-seasoning.html

Poaching chicken sounds really nasty

NaturalNancy

- Chicken baked in a bottle of fat free or regular Italian dressing, pour out dressing after its cooked, really tasty.
- Chicken breast w olive oil, salt, pepper, garlic powder, oregano and fresh lemon, bake or sauté

BeverlyMarsh1986

My favorite is paprika spice all over chicken breast and then add some Kickin Chicken Spice as well before cooking it. It's slightly spicy, but with flavor.

savithny

Marinate in lemon/garlic/olive oil/salt/cumin, grill, serve in tortillas with veggies.

cart Chicken!
http://www.seriouseats.com/recipes/2011/12/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe.html
(This is my kids's favorite meal of all time)

This one is so good:
http://cooking.nytimes.com/recipes/1014925-chicken-with-caramelized-onion-and-cardamom-rice

And this one is another favorite with my family:
http://www.eatingwell.com/recipes/african_sweet_potato_chicken_stew.html

dlkfox

pie_eyes wrote: »

dklibert wrote: »

I poach a lot of chicken! I use Rachael Ray's method, but I use less garlic and lemon. Then you can use it for almost anything. Soup, salads, tacos, for bbq pulled chicken.

I bake a lot of chicken too. I usually bake bone in skin on chicken breast at 350 for an hour and 15 minutes. I use several different spice blends. [cajun seasoning and minced garlic] [lemon, oregano and garlic] [Lawery's season salt] [herbs de provenance] all very good.

I have done the whole chicken in a crockpot. It is very moist and falls apart.

I have also done the whole chicken in a bundt pan with potatoes at the bottom. The potatoes are so good! soupspiceeverythingnice.blogspot.com/2014/03/roasted-chicken-in-bundt-pan.html

I also like Piri Piri chicken. I make both a marinade and a dry seasoning. Both are delicious. I usually grill it. soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-chicken.html
soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-seasoning.html

Poaching chicken sounds really nasty

Poached chicken is divine. Add lemon, garlic, fresh herbs, Vermouth, white wine, or whatever floats your boat into the water. You will never tolerate dry chicken breast again.

And then you can use the poaching liquid to make rice or couscous. Mmmmm.

TheUwuest

message for lowcal chicken tortilla soup, highish cal african groundnut stew, (chicken, spinach, peanut, onion deliciousness) lowcal super high volume vegetable chicken curry or mid cal chicken mac n cheese casserole

WOODWAYONE

Great ideas

dlkfox

Succulent Slow Cooker Chicken

2 chickens cut in pieces (breasts, thighs, legs), bone-in but skinless
Large Vidalia onion chopped
6 garlic cloves
1Tbsp Worcestershire sauce
1/4 cup apple cider vinegar
Penzey's Northwoods seasoning (salt, Hungarian sweet paprika, Tellicherry black pepper, thyme, cracked rosemary, granulated garlic, chipotle)
Enough water to cover
Cook on low for 5.5 - 6 hours.

louann_jude

Honey Chicken is my favorite.

1 pound chicken boneless breast cut in bite size pieces
5 tablespoons ketchup
4 tablespoons brown or white sugar I prefer brown
3 tablespoons water
2 tablespoons honey
1 tablespoon each of soy sauce and vinegar

mix your sauce together and then add the chicken It will be done in two to three hours if put in crockpot on high.

I also will make extra sauce on the stove and cook down so it will be a thicker sauce to spoon over chicken.

I will make it and add some cauliflower fried rice to go with it. This is the only way I can get my fiancee to eat chicken.

Songbird1104

www.allrecipes.com!

Mom2Frankie

I make Hummus Chicken a lot. I put garlic hummus on chicken breast and I squeeze lemon and a little sprinkle of smoke paprika on top and bake it. It makes a delicious crust and the chicken is not dry at all! One of our favorites!

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shinycrazy

My hubs and I love to take chicken thighs (so much more flavorful) and sear it with blackening seasoning in an iron skillet, set the chicken aside and good a green veg (broccoli, asparagus), and then finally add shallots, garlic and mushrooms. Cut chicken in to strips and enjoy. Keeps and reheats well.