Honey It Was Gingers Chicken
Monday, 19 September 2016
| Prep Time | 5 minutes |
| Cook Time | 1 hour |
| Servings |
servings |
Ingredients
- 4 chicken breasts large boneless skinless
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 4 tbsp water
- 2 tbsp ground ginger or 1 freshly ground gingerroot
- 2 garlic cloves peeled & crushed
- salt to taste
- fresh ground black pepper to taste
- 1 tsp cayenne pepper optional
Ingredients
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Instructions
- Preheat the oven to 180C or 350°F.
- Select a sturdy oven dish - preferably non-stick.
- Place the chicken breasts into the baking dish.
- Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
- Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
- Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
- Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
- Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
- To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat
Recipe Notes
358 Calories
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Yummy Chicken Lettuce Wraps
Friday, 16 September 2016
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings |
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 2 cloves garlic minced
- 1 onion diced
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon Sriracha optional
- 1 can whole water chestnuts drained and diced, 8-ounce
- 2 green onions thinly sliced
- Kosher salt and freshly ground black pepper to taste
- 1 head butter lettuce
Ingredients
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Instructions
- Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
- Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
- Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
Recipe Notes
308 Calories
Chicken & Sweet Potato Curry
Thursday, 15 September 2016
| Prep Time | 25 minutes |
| Cook Time | 5 minutes |
| Passive Time | 20 minutes |
| Servings |
servings |
Ingredients
- 2 tbsp olive oil 25 mL
- 1 pkg Skinless Chicken Breasts cut in chunks, about 430 g
- 1/4 tsp salt 1 mL
- 1/8 tsp freshly ground black pepper
- 1/2 cup all-purpose flour 125 mL
- 2 white onions chopped
- 1/4 cup ginger root minced, 50 mL
- 4 cloves garlic minced
- 1 in large sweet potato peeled and cutchunks
- 1 in carrot cutchunks
- 4 tsp curry powder 20 mL
- 1 pkg chicken broth 900 mL
- 1 pkg frozen chopped spinach thawed and squeezed dry, 300 g
- 2 tbsp honey 25 mL
Ingredients
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Instructions
- n large saucepan, heat half of oil over medium heat. Sprinkle chicken pieces with salt and pepper. Dredge in flour. Add to pan; cook until browned, about 2 to 4 minutes per side. Transfer to a plate. Discard remaining flour.
- Add remaining oil to pan; cook onions, ginger and garlic over medium heat, stirring occasionally, for 4 to 6 minutes or until softened. Add sweet potato, carrot and curry powder; stir to coat. Stir in chicken broth. Bring to a boil. Reduce heat to medium; simmer uncovered for 15 to 20 minutes or until sweet potatoes and carrots are almost tender. Stir in chicken; simmer another 5 to 10 minutes or until chicken is cooked through and vegetables are easily pierced with a fork.
Recipe Notes
310 Calories
Charred Avo Eggs
Tuesday, 13 September 2016
| Prep Time | 25 minutes |
| Servings |
servings |
Ingredients
- 1 red pepper
- 4 spring onions
- 1/2 avocado ripe
- 1 sweet potato/yam
- 2 large eggs free-range
- 2 tbsp cottage cheese
- 1/2 red chilli fresh if possible
- olive oil
- fresh herbs such as parsley, mint, coriander, etc
Ingredients
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Instructions
- Halve and deseed the pepper, then slice into fine strips. Trim and finely slice the spring onions, then destone, peel and chop the avocado.
- Heat 1 tablespoon of oil in a medium frying pan over a medium-high heat, add the spring onions, avocado and pepper and fry for 3 to 4 minutes, or until lightly charred.
- Using a speed-peeler, peel the skin from the sweet potato, then continue peeling into fine ribbons. Add to the pan, tossing with the charred veg, and fry for 3 minutes, or until the sweet potato ribbons start to char.
- Spread the veg evenly in the pan, then use the back of a spoon to push and dig out two pockets. Crack an egg into each one, then tilt the pan so the whites run into the veg and bind everything together.
- Season with sea salt and black pepper, cover with a lid or tin foil, then reduce the heat to medium–low and let the eggs cook for 3 to 5 minutes, depending on how runny you like your yolks.
- Meanwhile, deseed and finely chop the chilli, and pick and roughly chop the herbs.
- Spoon the mixture onto a plate, dollop with cottage cheese and sprinkle over the chilli and herbs, then dig in.
Recipe Notes
375 Calories
- Published in Breakfast
Spicy Chicken Breasts
Wednesday, 31 August 2016
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
Servings |
Ingredients
- 2 1/2 tbsp paprika
- 2 tbsp garlic powder
- 1 tbsp sea salt
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tbsp ground cayenne pepper
- 1 tbsp black ground pepper
- 4 chicken breast halves skinless, boneless
Ingredients
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Instructions
- n a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
- Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
- Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Recipe Notes
173 Calories
Greek Island Chicken Shish Kebabs
Wednesday, 31 August 2016
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Passive Time | 2 hours |
| Servings |
Servings |
Ingredients
- 1/4 cup olive oil extra virgin
- 1/4 cup lemon juice
- 1/4 cup white vinegar
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp sea salt
- 1/4 tsp black ground pepper
- 2 pounds chicken breast skinless, boneless, cut into 1.5 inch pieces
- 6 wooden skewers
- 2 large green or red bell peppers cut into 1 inch pieces
- 1 onion - large
- 12 cherry tomatoes
- 12 mushrooms fresh
Ingredients
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Instructions
- Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
- Soak wooden skewers in water for about 30 minutes before use.
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.
Recipe Notes
290 Calories
Baked Honey Mustard Chicken
Tuesday, 30 August 2016
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
people |
Ingredients
- 6 chicken breast halves skinless, boneless
- 1/2 cup honey
- 1/2 cup prepared mustard
- 1 tsp dried basil
- 1 tsp paprika
- 1/2 tsp dried parsley
- salt and pepper to taste
Ingredients
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Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
- Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Recipe Notes
232 Calories
