Baked Chicken Breast
Perfectly Baked Chicken Breast – This oven baked chicken breast recipe is coated in a straightforward, but a flavorful mix of spices, cooked to perfection and moist in less than 20 minutes! This is very easy, tasty weeknight supper go-to that may never ever enable you to down.
A super effortless recipe proper up there with our Roast Chicken, Grilled Chicken Breast, and twenty…
I want to have chicken nuggets but I only have tofu in my fridge…so I made tofu nuggets!! They are crispy on the outside and fluffy and juicy on the inside! Super tasty and I can eat so many of them!!😋
Slow Cooker Cream-of-Mushroom Chicken with Rosemary
As part of my journey toward smarter food budgeting and more frequent home-cooked meals, I've implemented a weekly meal prep schedule. Every Sunday, I make large portions of protein and vegetables that can be mixed and matched for additional meals throughout the week.
This week's Sunday meal prep - Cream-of-Mushroom Chicken with Rosemary.
Optional: A pinch or two of salt, white cooking wine
Trim the chicken if needed and slice into bite-sized pieces. Coat the inside of your slow cooker with nonstick spray and load in the chicken. Add 1 can of cream of mushroom soup and about 2 tsp lemon juice. Stir together.
Add the seasonings, using the list above or your own preferences. Measure with your heart or to taste, but always use twice as much garlic as anything else and go light on the salt and cracked pepper. I used about 2 tbsp roasted garlic, 1 tbsp onion powder / lemon pepper / parsley, and 1/2 tbsp dill / cracked black pepper. I also picked a few sprigs of fresh rosemary and minced them for the pot. Dried rosemary works fine if you don't have any pet herbs in your house.
Stir everything together and add the wine or salt if you wish. Put the lid on your slow cooker, put it on LOW, and let it cook for about 90min. Check the chicken, give it a stir, and cut a large piece in half to see if it's done. If it's tender and done through and the juices run clear, turn off the pot. Be careful not to overcook the chicken or it will get tough. Serve right away with your favorite starch and seasonable vegetables.
This makes about 6 servings, or dinner for two with plenty of leftovers. I packed our leftover chicken (and the delicious self-made gravy) with some egg noodles and separate pods of roasted brussels sprouts. It goes equally well with rice or potatoes, if that's your preference.
Altogether, the whole dish took about 15min of prep time and about 90min to cook. Very easy and very quick, and it didn't take a lot of spoons...or dishes.
Tell me you don’t want this recipe..
Impress your family or treat yourself with this super easy chicken fajita wrap. Don’t bother cooking complicated recipes, it’s time to get cooking faster & quicker.
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You’ll need:
750g Chicken breast
1/3 cup Oil
Fajita spices (1 tsp of paprika, garlic powder, onion powder, oregano, cumin powder, black pepper)
1 tbsp Salt
Juice of 1 Lemon
Sliced Peppers (preferably 2 to 3 colours)
Two white onions sliced
1/2 cup water
For the sauce
1 Avocado
3 cloves of Garlic
1 red or green Chilli
Handful of Coriander
1 cup Greek yogurt
juice of half lime
1/4 tsp Salt
Tortilla wraps
Garnish with coriander
& red chillies.
P.s do not cook for more than a min after adding the peppers & onions as it might over cook. It tastes & looks better when the veggies are still crunchy.
Can't get to the tropics? Make a quick culinary escape with the bold, sweet and spicy flavors of Caribbean Jerk Chicken with Black Bean Mango Salsa! Serve with conventional rice or jerk-spiced rice and you've got a complete, healthy flavor-packed meal!
Step-by-Step: Secrets to cooking the most tender juicy Instant Pot Whole Chicken with "Zero-Minute" method. Easy butter garlic roast chicken made with few healthy pantry ingredients.