4 chicken dishes in less than 15 min.
In this episode of The Fresh Table, Michelle and Avery teach us how to prepare some quick and tasty chicken dishes! If you're looking for meals that will be kind on your wallet and have people complementing your cooking, then look no further! Simply scroll down to see the recipes from this weeks episode.
RECIPES
CHICKEN ARTICHOKE
Ingredients:
- 1 tbsp. olive oil
- 1 egg
- 1/3 cup flour
- 1 can ( 15 ounces) diced tomatoes
- 1 large chicken breast, butterfly the breast by cutting through the middle creating 2 thin cutlets
- 1 tsp minced garlic
- 1 cup marinated artichokes, pour out half of the oil
- 1/3 cup Kalamata olives sliced into thirds
- ½ lemon juiced
- 1 tbsp. capers
- 1 tsp. salt
- 1 tsp. pepper
- Parsley to garnish
Directions:
Crack 1 egg onto a plate and beat. Place 1/3 cup flour on a second plate. Take the butterflied chicken breast and dip it into the egg (bothsides of chicken should be covered with egg mixture) and then dip chicken into the flour. Turn the stove to med/high. heat and pour olive oil into pan. Once the pan is hot place coated chicken into the pan. Cook until browned on one side and flip. Add the garlic, artichokes, tomatoes, and chicken broth. Cook until breast is browned and almost cooked throughout. Add the lemon juice, olives and capers. Sprinkle with salt and pepper to taste. Plate and garnish with fresh diced parsley.
Serves: 2
CHICKEN RED CURRY
Ingredients:
- 1 tbsp. organic coconut oil
- 1 tbsp. minced ginger root
- 1 tsp. red curry paste (add more to your liking)
- 1 tbsp. minced garlic cloves, approx. 3 cloves
- 1 to 1.5 cups onions
- 1 red pepper, diced
- 8 ounces snap peas
- 1 cooked chicken breast, (organic or all natural is best)
- 1 can coconut milk (13.5 oz)
- 2 tbsp. chopped basil
- 2 cups cooked, organic rice
Directions:
Heat coconut oil in a pot. Add garlic and ginger and stir. Add the red curry paste and stir until paste is evenly distributed. Add the peppers and onions and cook until almost soft. Add snow peas, cooked chicken and coconut milk. Cook until heated. Pour Curry over rice and top with chopped basil!
Serves: 3-4
PASTA WITH CHICKEN AND WILTED GREENS
Ingredients:
- 1 tbsp. olive oil
- 2 - 3 cloves garlic, minced
- 1 cup grape tomatoes cut in ½
- 4 cups organic power greens
- 2 cups cooked chicken diced
- 1 tsp. salt
- 1 tsp. pepper
- parmesan cheese grated
- organic penne pasta, cooked
Directions:
Cook pasta according to instructions on box. Heat oil in a pan, add garlic and cook until garlic is just soft. Add the power greens, tomatoes, and chicken. Cook until greens are wilted and tomatoes are just soft. Season with salt and pepper. Pour sauce over cooked pasta and top with grated parmesan.
Serves: 2-3
CHICKEN WITH CREAMY SALSA
Ingredients:
- 4 Grilled or Baked Chicken Breasts
- 1/2 cup plain Greek yogurt
- 1/2 cup pre-made salsa
- 1 tsp. cumin
- 1/2 cup cilantro, chopped
Directions:
In a small bowl mix together yogurt, salsa and cumin. Place 1/4 cup sauce over each chicken breast (you can warm the sauce or serve room temperature). Sprinkle with chopped cilantro.
Serves: 4 - 5