Breast Chicken Recipe Healthy
breast chicken recipe healthy, looking for these recipes? check this for 7 best breast chicken recipe healthy: Healthier chicken breast and zucchini linguine,Healthy chicken and coconut curry,Healthy chicken with mushroom and leeks,Healthier yellow chicken curry,One-pot healthy chicken pasta,Healthier creamy chicken noodle soup,Healthy chicken and vegie stir-fry
Healthy chicken with mushroom and leeks
- 4 small chicken breasts
- 2 teaspoons olive oil
- 25g dried porcini mushrooms
- 180ml (3/4 cup) warm water
- 2 green shallots, sliced
- 1 leek, white part only, sliced
- 500ml (2 cups) Massel chicken style liquid stock
- 2 garlic cloves, crushed
- 200g Swiss brown mushrooms, cleaned, sliced
- 5 fresh thyme sprigs
- 1 tablespoon Dijon mustard
- 1 tablespoon crème fraîche
- Blanched broccolini or green beans, to serve
- Fresh baby parsley leaves, to serve
- Step 1Place chicken on a plate and drizzle with 1 tsp of oil. Toss to coat. Season well. Place dried porcini mushrooms in a bowl and cover with warm water. Set aside for 10 minutes to soak. Drain, reserving soaking liquid. Roughly chop rehydrated porcini and set aside.
- Step 2Heat a large heavy-based frying pan over high heat. Cook chicken for 3 minutes or until golden on 1 side. Turn and cook for 3 minutes or until almost cooked through. Transfer to a clean plate.
- Step 3Reduce heat to medium and add remaining oil. Cook shallot and leek, stirring, for 5 minutes or until golden and caramelised. Add stock, garlic, porcini and soaking liquid, mushroom, thyme and mustard. Stir and bring to a simmer. Return chicken to the pan. Cook for 5 minutes. Stir in crème fraîche. Simmer for a further 3-5 minutes or until sauce has reduced and thickened.
- Step 4Slice chicken and serve with mushroom sauce and broccolini or green beans. Top with baby parsley leaves to serve.
Healthy chicken and vegie stir-fry
- 100g dried vermicelli noodles
- 2 tablespoons salt-reduced tamari
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar
- 500g chicken breast fillets, thinly sliced
- 1 red onion, cut into thin wedges
- 1 large carrot, halved, thinly sliced
- 1 long fresh red chilli, finely chopped
- 1 lemongrass stalk, white part only, finely chopped
- 2 teaspoons finely grated fresh ginger
- 2 garlic cloves, finely chopped
- 1 large red capsicum, deseeded, thinly sliced
- 200g sugar snap peas, trimmed
- 250g zucchini noodles
- Fresh basil leaves, to serve
- Step 1Place the noodles in a large heatproof bowl. Cover with boiling water and set aside to soak for 5 minutes or until tender. Drain.
- Step 2Combine the tamari, lime juice and sugar in a small bowl, stirring to dissolve the sugar. Set aside.
- Step 3Spray a large wok with oil and heat over high heat. Stir-fry the chicken, in 2 batches, for 2-3 minutes each batch or until golden. Transfer to a plate.
- Step 4Spray the wok with a little more oil. Add the onion and carrot and stir-fry for 2 minutes. Add the chilli, lemongrass, ginger and garlic and stir-fry for 1 minute or until aromatic. Add the capsicum, peas and 2 tablespoons water and stir-fry for 1 minute. Add the zucchini and vermicelli noodles and stir-fry for 1-2 minutes or until the vegetables are nearly tender.
- Step 5Add the sauce mixture and the chicken to the wok. Stir-fry for 1-2 minutes or until heated through. Serve topped with fresh basil leaves.
Healthier yellow chicken curry
- 2 teaspoons coconut oil
- 70g (1/4 cup) yellow curry paste
- 2 tablespoons finely chopped fresh coriander root and stem, plus leaves, to serve
- 3 teaspoons finely grated fresh ginger
- 1 stick lemongrass, white part only, finely chopped
- 270ml can coconut milk
- 250ml (1 cup) Massel salt reduced chicken style liquid stock
- 1 tablespoon coconut sugar
- 1 tablespoon fish sauce
- 1 red onion, cut into thin wedges
- 600g butternut pumpkin, skin on, cut into 5cm-long wedges
- 500g chicken breast, thinly sliced
- 200g green beans, trimmed, halved
- 1 lime, halved
- 90g bean thread vermicelli noodles, cooked, to serve
- Step 1Heat the oil in a large saucepan over medium-high heat. Add the curry paste, coriander root and stem, ginger and lemongrass. Cook, stirring, for 1 minute or until aromatic.
- Step 2Add the coconut milk. Cook, stirring, for 3 minutes or until oil separates. Stir in the stock, sugar and fish sauce. Add the onion and pumpkin. Bring to a simmer. Reduce heat to low. Cook, covered, for 7 minutes. Add the chicken. Cook, covered, for 5 minutes or until chicken is just cooked through. Add the beans. Cook, covered, for 2 minutes or until vegetables are just tender.
- Step 3Squeeze over the juice of half a lime. Cut the remaining lime half into wedges. Sprinkle curry with the coriander leaves and serve with lime wedges and noodles.
Healthy chicken and coconut curry
- 1 large red onion
- 2 garlic cloves, chopped
- 2 teaspoons grated fresh ginger
- 3 long fresh red chillies, chopped
- 1 stick lemongrass, white part only, chopped
- 1/4 cup chopped coriander stems and leaves, plus extra leaves to serve
- Finely grated zest and juice of 1 lime
- 3 teaspoons macadamia oil
- 500g chicken breast fillets, coarsely chopped
- 250ml (1 cup) light coconut milk
- 125ml (1/2 cup) Massel salt reduced chicken style liquid stock
- 350g peeled pumpkin, cut into 2cm pieces
- 200g green beans, halved
- 200g snow peas, halved diagonally
- 1 teaspoon fish sauce
- 300g (2 cups) cooked quinoa, to serve
- Step 1Coarsely chop half the onion. Thinly slice the remaining half. Process the chopped onion, garlic, ginger, chilli, lemongrass, coriander, lime zest and 2 teaspoons of the oil in a food processor until a coarse paste forms.
- Step 2Heat the remaining oil in a large saucepan over medium heat. Add the sliced onion and cook, stirring, for 2-3 minutes or until aromatic. Add the curry paste and cook, stirring for 1- 2 minutes or until aromatic. Add the chicken and cook, stirring, for 3-4 minutes or until browned. Add the coconut milk, stock and pumpkin and bring to the boil. Partially cover and reduce heat to low. Simmer gently for 10 minutes or until the pumpkin is almost tender.
- Step 3Add the beans and snow peas to the saucepan and simmer, partially covered, for 2-3 minutes or until tender. Stir through the fish sauce and lime juice to taste. Serve with the quinoa, sprinkled with extra coriander leaves.
Healthier creamy chicken noodle soup
- 100g dried rice vermicelli noodles
- 2 teaspoons extra virgin olive oil
- 2 (about 400g) small chicken breast fillets
- 4cm-piece fresh ginger, peeled, julienned
- 2 garlic cloves, crushed
- 2 tablespoons yellow curry paste
- 400g sweet potato, peeled, cut into 1.5cm pieces
- 1.5L (6 cups) Massel salt reduced chicken style liquid stock
- 270ml can light coconut cream
- 1 tablespoon light soy sauce
- 1/2 wombok (Chinese cabbage), thinly shredded
- 2 green shallots, trimmed, very finely sliced
- Fresh coriander sprigs, to serve
- Long fresh red chilli, sliced, to serve (optional)
- Step 1Place the noodles in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 5-7 minutes or until tender. Drain.
- Step 2Meanwhile, heat the oil in a wok over medium-high heat. Season the chicken and cook for 6 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
- Step 3Add the ginger and garlic to the wok and stir-fry for 1 minute or until softened. Add the curry paste and stir-fry for 30 seconds or until aromatic. Add the sweet potato, stock and coconut cream. Bring to the boil and then reduce heat to low. Simmer for 15-20 minutes to allow the flavours to develop. Stir in the soy sauce.
- Step 4While the soup is simmering, slice the chicken. Divide the cabbage and noodles among serving bowls. Pour over the soup and top with sliced chicken, shallot, coriander and chilli, if using.
Healthier chicken breast and zucchini linguine
- 450g chicken breast fillets, halved horizontally
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 500g zucchini noodles
- 125ml (1/2 cup) light cream
- 80ml (1/3 cup) Massel chicken style liquid stock
- 1 tablespoon fresh dill leaves
- 2 tablespoons chopped fresh chives
- 30g baby spinach, to serve
- 30g parmesan, finely grated
- Step 1Spray a large non-stick frying pan with oil and heat over medium-high heat. Season the chicken well and cook for 2-3 minutes each side or until golden and cooked through. Remove from the pan and keep warm.
- Step 2Heat oil in the pan. Add the garlic and cook, stirring, for 30 seconds. Add the zucchini noodles and cook, stirring, for 1-2 minutes. Add the light cream and chicken stock. Simmer for 1-2 minutes or until the zucchini noodles are just tender but not soft.
- Step 3Slice the chicken and toss through the sauce along with the dill and chives. Divide among serving bowls. Sprinkle with the spinach and parmesan, to serve.
One-pot healthy chicken pasta
- 1 tablespoon extra virgin olive oil
- 1 large leek, trimmed, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 teaspoons finely grated lemon rind
- 175g wholemeal penne pasta
- 250g cherry tomatoes, halved
- 200g broccoli, cut into small florets
- 250g shredded cooked skinless chicken breast
- 100g trimmed kale, chopped
- 1 zucchini, thinly sliced into rounds
- 20g (1/4 cup) finely grated parmesan
- Step 1Heat the oil in a large non-stick saucepan over medium heat. Cook the leek, stirring, for 5 minutes or until softened. Add the garlic and lemon rind. Cook, stirring, for 1 minute or until aromatic. Add the pasta and 500ml (2 cups) water. Bring to the boil then reduce heat and simmer, stirring occasionally, for 7 minutes.
- Step 2Add tomato and broccoli to the pan. Stir to combine then cook, stirring occasionally, for 5 minutes or until liquid has evaporated, pasta is al dente and broccoli is just tender. Stir through chicken, kale and zucchini until heated through and kale is wilted.
- Step 3Serve pasta sprinkled with parmesan.