Name: 4 Easy Chicken Breast Recipes
Prep time: 60 min
Ingredients: 4 boneless skinless chicken breasts; 1/4 cup 90g honey; 1/3 cup 80ml soy sauce; 1 tablespoon lemon juice; 1 tablespoon sesame oil; 1/2 teaspoon black pepper; 1 teaspoon grated ginger; 3 garlic cloves (grated Sesame seeds); 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; 1/2 teaspoon black pepper; 4 large tomatoes (chopped); 1 can (400g/14oz coconut cream/milk); ½ teaspoon garam masala (optional); Coriander (chopped – for garnish); 800 g 1¾ pounds chicken breast; 1/2 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; 1/2 teaspoon salt; 1/2 teaspoon black pepper

5 from 4 votes

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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!

A collage of four different dishes in bowls placed on a wooden table. Each bowl contains white rice and a distinct topping, including teriyaki chicken with broccoli, crispy chicken with green onions, curry chicken with cilantro, and sesame chicken with cilantro.

4 Easy Chicken Breast Recipes

5 from 4 votes

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Prep Time 1

WORK TIME 30

DIFFICULTY Easy

Cuisine World

Servings yields

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

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DIRECTIONS

Honey & 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!

Video

Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.

One Comment

Rubi Kaur says:

at

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.
https://yourfavoritecrafts.com/

April 5, 2020