Here are 4 simple recipes that will delight your friends and family. Make any of these recipes when you want to entertain. They are versatile and can be served for small or large gatherings.
Mexican Chicken Rice Bowl
Elements:
- 4 chicken breasts
- fresh chopped parsley
- two cups cooked brown rice
- 1 can of black beans, rinsed & drained
- 1 can of corn
- two diced clean tomato
- 2 avocado, diced
- 2 fresh new limes
- one cup salsa
- olive oil
- salt & pepper
Directions:
- Put the chicken in a mixing bowl. Drizzle with just enough extra virgin olive oil to coat. Season with salt and pepper, as well as a generous amount of fresh chopped parsley. Allow for a 20-minute rest period.
- Cook the chicken for about 4 minutes for every side, depending on the thickness. You can do this on a grill pan or a fire grill. Put it to one side.
- As quickly as you dice them, toss with lime juice to coat prevents browning and a minimal salt.
- Plate with a foundation of the brown rice. On best of that sprinkle on some corn, black beans and diced tomato.
- At the time the chicken has rested a handful of minutes, slice on an angle. Layer the veggies, corn and chicken over the rice.
- Top with a major spoonful of the avocado on the chicken. Pour as much salsa overtop as you’d like and finish with a big squeeze of lime juice.
GRILLED CHICKEN SALAD
Ingredients:
- 8 ounces of cooked refrigerated black beans
- shredded cheese
- one orange
- two tablespoons olive oil
- one teaspoon minced onions
- 1/2 teaspoon black pepper
- 1 1/2 lbs Chicken breast
- 1 bag romaine lettuce
- one tablespoons vinegar
- 1/2 teaspoon cilantro
- 3/4 teaspoon cumin
- 8 ounces of frozen corn
- one teaspoon minced garlic
- 3/4 teaspoon kosher salt
- 2 limes
- 3/4 teaspoon oregano
- 2 red peppers
- Combine juices, oil, spices, and salt in a tiny bowl.
- Pour half of the combination on the chicken and put the rest to the side.
- Allow the chicken to cure in the juices for at least an hour—preferably two.
- Immediately after the chicken is finished marinating, heat the grill to 425°
- Sear hen on both of those sides for about 1 or 2 minutes. Minimize heat to 350°–375° and cook for 7 to 10 minutes.
- Slice red peppers into smaller strips and place in grill for 2 to 3 minutes. Cook frozen corn. Let cool before placing on salad.
- Incorporate 1 to 2 tablespoons of vinegar to the leftover marinade to make a vinaigrette dressing for your salad.
- layer all components over the salad and chicken. Spoon vinaigrette dressing on top of prepared salads.
BREADED LEMON CHICKEN
Ingredients:
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup Butter or margarine
- 3 tablespoons capers rinsed
- 4 boneless skinless chicken breast halves butterflied
- Coarse salt to taste
- 1/2 cup dry white wine
- 1/4 cup all-purpose flour
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
Instructions:
- Place chicken breasts between two sheets of plastic wrap and pound to an equal thickness using a mallet. Combine flour with a generous amount of salt and pepper in a shallow dish. Set aside after dredging the chicken in the flour mixture and tapping off the excess.
- In a large skillet, melt 2 tablespoons butter and the oil over medium-high heat until the butter foams. Cook for 2 minutes after adding the chicken. Cook for another 2 minutes on the other side. Remove the chicken from the pan and set it aside to keep warm. Any extra fat should be poured away.
- Add the remainder of the ingredients. Cook, swirling the pan to melt the butter, until reduced and slightly thickened, about 2 minutes. Pour over chicken, and serve immediately.
- Makes 4 servings.
ITALIAN CHICKEN WITH RED SAUCE
Ingredients:
- black pepper to flavor
- two mediums tomatoes, diced (or 1 can)
- 1 medium sized chicken skinless,
- 1 teaspoon Dried Basil
- 2 garlic cloves peeled, minced
- one medium any color bell pepper cored
- 1 tablespoon olive oil
- one onion, chopped
- Crushed pepper flakes to flavor
- 2 tablespoons red wine vinegar
- Salt to taste
Recommendations:
- In large frypan, heat oil more than substantial heat. Insert rooster and cook until finally browned on all sides. Remove from pan and set apart.
- In the same pan add, any color bell pepper and garlic. cook until softened. Insert red wine vinegar to pan and stir to loosen any brown bits that may perhaps be sticking. Add tomatoes, basil, red pepper flakes, chicken, salt and pepper.
- Shut lid and carry pressure to next pink ring (15 kilos strain) about higher warmth. Change warmth to stabilize pressure at next purple ring. Cook dinner for 10 minutes.
- Take out of stove.
- Organize chicken on a platter and surround with vegetables and sauce.
- This recipe yields four servings.
- You can serve this with rice.