What’s not to love about chicken breasts? Boneless, skinless, fast and easy to prepare — they’re good for you , and they won’t cost you an arm and a leg. Served with pasta, rice or steamed vegetables, chicken breast make a healthy and delicious meal. But if you lack of inspiration, they can also taste bland, come out dry, and become downright boring. To back you up for your next weeknight dinners, here’s 6 quick recipes that play up chicken’s versatility and take it from ordinary to delicious in no time!
1. Baked chicken strips and vegetables
Ingredients: 1 1/3 lbs (600g) of chicken strips – 2 tbsp olive oil + 2 tbsp for vegetables – 1 csp paprika – 2 sliced zucchini – 1 red pepper, cut into strips – 1 green pepper, cut into strips – 2 large tomatoes cut into large dices – 2 cloves of garlic, unpeeled – Basil leaves – Salt and ground pepper.
Directions: Marinate chicken strips with 2 tbsp of olive oil, paprika, salt and pepper. Wrap in plastic film and refrigerate. Do the same with vegetables, garlic and chopped basil. Preheat your oven to 360°F (180°C). Bake chicken and vegetable for 45 minutes on a baking pan lined with parchment paper. Add 1/2 cup water if needed.
2. Pesto Chicken rolls
Ingredients: 1⁄2 cup pesto (bought or homemade) – 4 boneless, skinless chicken breasts – Mozzarella, sliced – olive oil – Mixed greens (arugula, baby spinach…) – Red-wine vinegar.
Directions: Preheat your oven to 450°F (230°C). Spread pesto on chicken breasts, top with a mozzarella slice then roll into a spiral, tie the roll with a toothpick. Fry the chicken rolls in a skillet with 2 tbsp of olive oil over medium heat. When chicken breast are evenly browned, bake in oven for 8 minutes. mix greens with vinegar and remaining olive oil in a salad bowl. Season and serve with chicken.
3. Mini Banh Mi
Ingredients: 3⁄4 lb (300g) boneless, skinless chicken breasts – mayonaise – sriracha sauce – fresh lime juice – 24 toasted baguette slices – shredded carrots – 6 sliced radishes – cilantro .
Directions: Preheat your grill or skillet. Season chicken and grill for 4 to 6 minutes per side. Mix mayo, sriracha and lime juice in small bowl; spread half the sauce on toasts. Slice chicken and divide among toasts. Add grated carrots, radishes slices and cilantro. Drizzle with remaining sauce.
4. Tapenade Chicken
Ingredients: chopped pitted green olives – 1⁄3 cup plus 2 tbsp olive oil – chopped parsley – minced shallots – 1 lemon, zested and juiced – 4 boneless, skinless chicken breasts.
Directions: Mix olives, olive oil, parsley, shallots, lemon zest and lemon juice in a bowl; season well. Brush chicken with 2 tbsp olive oil and season. In a grill pan, cook over medium-high for 4 to 6 minutes per side. Serve, topped with tapenade.
5. Mango Chicken Skewers
Ingredients: 1 small mango—peeled, pitted and diced – fresh ginger, peeled – rice wine – soy sauce – 2 lbs (1kg) boneless, skinless chicken breasts, cut into 20 strips.
Directions: Puree mango, ginger, mirin, soy sauce and 2 tbsp. water until smooth in a food processor or a blender. Reserve 3⁄4 cup sauce to drizzle and use as a dip. Preheat grill or grill pan over high heat. Skewer the chicken and season, brush with sauce to coat well. Grill over high until browned, 3 minutes per side. Transfer to serving plate; drizzle with the reserved sauce and serve the rest as a dip. Makes 20 skewers.
6. Cajun Chicken & Waffles
Ingredients: 4 boneless, skinless chicken breasts – buttermilk – 1 cup flour • 2 tbsp. unsalted Cajun seasoning – salt – canola oil – 4 frozen waffles – maple syrup.
Directions: Cut chicken breast into 3 lengthwise pieces. Mix chicken and buttermilk in a bowl. In large bowl, whisk flour, Cajun seasoning and 1 tbsp salt. Remove chicken from buttermilk and roll in flour mixture. In a deep skillet, heat oil and fry chicken until golden, about 4 minutes per side. Toast waffles; transfer to plates. Add chicken on top and drizzle with maple syrup.
7. Chicken Stroganoff
Ingredients: 8 oz. fettuccine – boneless, skinless chicken breasts, cut into 1⁄2 -inch pieces – 3 tbsp olive oil – sliced shallots – 1 tbsp flour – 1⁄2 cup dry white wine – 1 cup crème fraîche or sour cream – chopped tarragon.
Directions: Cook pasta following the package directions; drain, and reserve 1⁄2 cup of the ooking water. Season chicken and cook in 2 tbsp olive oil for 8 minutes on a large skillet. Transfer to plate. Cook shallots in remaining olive oil for 2 minutes. Stir in flour, then add wine and pasta cooking water; simmer for 2 minutes. Stir in crème fraîche; and simmer for 2 minutes more. Add chicken and mix a bit. Toss with pasta and tarragon; season before serving.