I need recipes for chicken!

firephoenix8

If you're not using it already, herbes de provence is a great spice blend for chicken and a different flavor profile than what I'm used to having in my kitchen. You can make your own or just buy it where you get your spices.

I learned about it from an eatingwell.com recipe called "chicken and spiced apples" that I really love, but you can use the spice blend for anything really.

xvolution

Whenever I cook chicken, I usually slice a breast into thin pieces and either add it to a stir-fry or chicken fried rice. It helps to have a well seasoned wok, which lets you use less oil. What you add to the stir-fry depends on your imagination. The base recipe uses chicken, garlic, ginger, onions, chili paste, soy sauce and hoisin sauce. To keep the sodium down I use a lite soy sauce instead of a regular one. As for veggies, I did one yesterday with green peppers, onions, peas, carrots, green beans and pineapple chunks.

tlmhiebert1985

I use extra lean ground turkey/chicken in place of beef. So I make burritos, sloppy joes, spaghetti with squash, fajitas, taco salad, Caesar salads, chicken gumbo, chicken fettuccine etc....

AngryViking1970

Mom2Frankie wrote: »

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!

This sounds yummy!

BABetter1

Boneless, skinless chicken thighs (buy the family pack). Toss them in a mixture of olive oil, your favorite poultry seasoning, a good dry barbecue seasoning rub (it does NOT make the chicken taste like barbecue), salt, pepper, splash of soy sauce or Braggs aminos, and juice of 1 lemon (or a little apple cider vinegar - you need a little acidity). Pour marinade and all into a roasting pan and put them in a 400 F oven for about 45 minutes. The flavor is out of this world delicious. My family loves this chicken. I usually hide a couple of pieces for lunches, or just to dice up and turn into delicious chicken salad.

ETA: I use McCormick's Montreal Chicken seasoning for my poultry seasoning, a barbecue spice rub that I get from my local butcher counter, and I prefer the lemon juice and Braggs aminos to the soy sauce and ACV.

SaraMA1

I like to make a batch of this Vegetarian White Chili. Sometimes I buy a cooked plain rotisserie chicken and shred some into the chili. Really good, and freezes well to take for lunches if in a pinch!
Chili
1 tablespoon olive oil
2 cups diced white onion
1 tablespoon ground cumin
1 tablespoon ground coriander
1 can (11 oz) Green Giant™ SteamCrisp™ white shoepeg whole kernel corn
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
2 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
4 cups low-sodium vegetable broth
Toppings
4 teaspoons tomatillo salsa
Low-fat sour cream or plain yogurt, if desired
Chopped fresh cilantro, if desired

In 4-quart saucepan, heat oil over medium-high heat until hot. Add onion; cook and stir 5 to 7 minutes or until translucent. Add cumin and coriander; cook about 30 seconds or until fragrant. Add corn and chiles; cook 3 to 5 minutes or until corn begins to brown.
2 Add half of the beans and the vegetable broth. Heat to boiling over high heat. Mash remaining beans with fork. Add to saucepan. Reduce heat to medium-high; continue to cook 18 to 20 minutes or until slightly thickened.
3 Divide chili evenly among 4 bowls. Top each with 1 teaspoon of the tomatillo salsa. Top with sour cream and cilantro.

garyltaylor80

chicken nachos. grill some chicken breast and add fajita seasoning. get sum pico de gallo and shredded cheese.

enterdanger

It's so hot I just want to grill everything! And my kids are more adventurous if the food is on a stick. Which makes it easy to portion too!

I recommend chicken kabobs...make a bunch and then you have meals on a stick.. I like chicken, either shallots or pearl onions (something I don't have to cut much or at all that goes on the stick) and zucchini on mine. You could use tomatoes too, but hot tomatoes gross me out, texturally. Then I make a pesto to brush on top right before they are done cooking. Here's the pesto.

1.5 cup fresh basil leaves, chopped
1 clove garlic
1/4 cup grated Parmigiano Reggiano
kosher salt and fresh pepper to taste
3 tbsp olive oil

zip that all up in your food processor. Sometimes I add toasted pine nuts, or if I'm short on basil I'd do 1/2 cup basil and a cup of spinach.


Oh yeah, chicken satay. mmm....I use the skinny taste chicken satay, but I make my own peanut dipping sauce that isn't low cal. I also add more red curry paste. I think she might have meant 2 TBS not 2tsps of it. You can't even taste it with only 2 tsp.

http://www.skinnytaste.com/grilled-chicken-satay-with-spicy-peanut-sauce/

For the peanut sauce I use:

2/3 cup hoisin sauce
1/3 cup creamy peanut butter
1/3 cup water
3 tablespoons fresh lime juice
1 1/2 tablespoons soy sauce

It combines better if you nuke your peanut butter first for 20-30 seconds. If you want to make it spicy you could add a little sriracha or some of the hung foy red pepper chili garlic sauce (which after fish sauce is my all time favorite condiment)