4 Easy Chicken Breast Recipes
4 easy, delicious and healthy recipes with chicken breast. Whether you prefer roasted chicken in the oven or cooked, here you can find your favorite chicken recipe. Each of these four recipes is easy to prepare, healthy, high protein, low carb and of course delicious!
4 Easy Chicken Breast Recipes
Ingredients
Honey & Soy Chicken Breast:
- 4 boneless skinless chicken breasts
- ¼ cup 90g honey
- ⅓ cup 80ml soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon sesame oil
- ½ teaspoon black pepper
- 1 teaspoon grated ginger
- 3 garlic cloves grated Sesame seeds
Quick and Easy Chicken Curry:
- 900 g 2 pounds chicken breast, cut into cubes
- 2 onions
- 3 garlic cloves
- 1 tablespoon grated ginger
- 3 tablespoons vegetable oil
- 2 tablespoon curry powder
- 1.5 teaspoons salt
- ½ teaspoon black pepper
- 4 large tomatoes chopped
- 1 can 400g/14oz coconut cream/milk
- ½ teaspoon garam masala optional
- Coriander chopped – for garnish
Peanut Butter Chicken:
- 800 g 1¾ pounds chicken breast
- ½ cup 125g peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 cup 240ml coconut milk/cream
- 1 tablespoon grated ginger
- 3 garlic cloves
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cumin
- 2-3 tablespoons vegetable oil
- ¼ cup 37g sesame seeds
Chicken Cauliflower Rice:
- 1 head cauliflower ~800g
- 1 onion chopped
- 3 garlic cloves crushed
- 400 14oz Chicken breast, cut into small chunks
- Salt
- Black pepper
- ½ teaspoon Red chili flakes – optional
- 250 g 9oz Green beans
- 3 tablespoons Olive oil
- 1 tablespoon Sesame oil
- 2 tablespoons Soy sauce
- 2 springs Green onion
Instructions
- DIRECTIONSHoney & Soy Chicken Breast: 1. In a large bowl whisk soy sauce, honey, lemon juice and sesame oil. Add freshly grated ginger and garlic. Season with black pepper and whisk until combined. 2. Place the chicken breasts in the bowl, cover and marinate in the fridge for at least 1 hour. 3. Preheat oven to 375F (190C). 4. Place the marinated chicken in a baking dish, pour few tablespoons of the marinate over the chicken. Sprinkle some sesame seeds. Bake for 40-45 minutes (Depends on the size of the chicken breast, small pieces can take even less time) or until or until the chicken is fully cooked. After each 15 minutes pour few tablespoons of the marinate. You can check with meat thermometer to make sure the internal temperature is between 170-180F (77-83C). Quick and Easy Chicken Curry: 1. In a large pan heat oil. Add chopped onions and sauté until golden, over medium-low heat. stir occasionally. 2. When onions are golden add grated garlic and ginger. Stir and cook for 2 minutes. Add chopped tomatoes and cook, stirring occasionally, until soft. Add curry powder and cook, stirring, for 2 minutes. Add chicken breast, season with salt and pepper, cook for 5 minutes, until golden. Cover the pan and cook for 2-3 minutes more. Add water, cover and cook 10 minutes. 3. Add coconut milk/cream, season with garam masala and salt, stir, and cook until lightly thickens. Peanut Butter Chicken: 1. Cut the chicken breast into small cubes. 2. In a large bowl mix peanut butter, soy sauce, lemon juice, honey, coconut milk, grated ginger and grated garlic. 3. In a large pan heat oil, add chicken cubes and cook for 5-6 minutes, until fully cooked. Season with salt, pepper and cumin. Add the peanut butter mixture, sesame seeds, stir well, cook for 4-5 minutes, until thickens. 4. Serve with rice and chopped herbs. Chicken Cauliflower Rice: 1. Cut the cauliflower into small florets/Chunks. Working in batches, place the cauliflower in a food processor and pulse (in 1-2 second pulses) until the cauliflower has the texture of rice or couscous – don’t over process or it will get mushy. Set aside. 2. Heat olive oil in a large pan, add chopped onion, crushed garlic and sauté for 5-6 minutes. Add chicken breast chunks, season with salt, pepper and chili flakes. Cook for about 4-5 minutes until the chicken cooked through. Add green beans and cook for 2-3 minutes more. 3. Add cauliflower “rice”. Add soy sauce, sesame oil and cook, stirring occasionally, for 3-5 minutes, until the cauliflower has softened. Don’t overcook. Turn the heat off and add chopped green onion. 4. Serve warm. Enjoy!
I made this tonight almost exactly as the new directions say. I had baked chicken left over from Sunday dinner so I used cooked chicken instead of raw. I just added the chicken and the rice a little later. It was not too thick at all. In fact just perfect. I love soup. Will be a family favorite.
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