15 minute Honey Garlic Chicken

 

15-Minute Honey Garlic Chicken

Serves 4

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt & pepper
• 4 cloves garlic, minced
• ⅓ cup honey
• ¼ cup soy sauce
• 2 tbsp chicken broth or water
• 1 tbsp apple cider vinegar or rice vinegar
• ½ tsp red pepper flakes — optional
• 1 tbsp butter
• 1 tsp cornstarch + 1 tbsp water

Directions

1. Slice the chicken thinly. Cut each breast horizontally into 2 thinner pieces. This is the secret to getting dinner done so quickly.
2. Season both sides with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook about 3 minutes per side, until nicely browned and cooked through. Remove chicken to a plate.
4. Turn the heat down to medium. Add the butter and garlic. Cook for about 30 seconds — just until fragrant.

5. Add:

   • honey
   • soy sauce
   • broth/water
   • vinegar
   • red pepper flakes

   Stir and let it bubble for about 1–2 minutes.

6. Mix the cornstarch with 1 tbsp water and stir it into the sauce. Let it bubble another 30–60 seconds until thick and glossy.
7. Put the chicken back in the pan and turn it over several times, coating it completely in the sauce. Let it cook another minute or two so the sauce gets nice and sticky.

Thai Green Chicken Curry

• Ingredients

• 2 to 3 tablespoons coconut oil, olive oil may be substituted
• ▢1 medium/large sweet Vidalia or yellow onion, diced small
• ▢1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
• ▢3 cloves garlic, finely minced or pressed
• ▢2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
• ▢2 teaspoons ground coriander
• ▢one 14-ounce can coconut milk, use full-fat for a richer/thicker result but lite may be substituted
• ▢1 to 1 ½ cups shredded carrots
• ▢1 large zucchini, diced into bite-sized pieces
• ▢2 to 8 tablespoons Thai green curry paste, or to taste (I used the whole jar for this recipe, but prefer bolder flavors)
• ▢1 teaspoon kosher salt, or to taste
• ▢½ teaspoon freshly ground black pepper, or to taste
• ▢1 to 2 tablespoons lime juice
• ▢¼ to ⅓ cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted)
• ▢1 to 2 tablespoons granulated sugar, optional and to taste
• ▢rice, jasmine or basmati or naan, optional for serving

Instructions 

• To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
• Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
• Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
• Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
• Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.

Hot Honey Feta Chicken

-4 boneless, skinless chicken breasts

-1/2 cup hot honey (store-bought or homemade using honey + chili flakes)

-2 tablespoons olive oil

-2 garlic cloves, minced

-1 teaspoon smoked paprika

-1/2 teaspoon onion powder

-Salt and black pepper, to taste

-1/2 teaspoon crushed red pepper flakes (optional, for more heat)

-1/2 cup crumbled feta cheese

-1 tablespoon fresh parsley, chopped (optional garnish)

-Lemon wedges, for serving

Directions:

Preheat oven to 400°F (200°C). Lightly grease a baking dish.

In a small bowl, mix hot honey, olive oil, minced garlic, smoked paprika, onion powder, salt, pepper, and red pepper flakes.

Place chicken breasts in the baking dish and pour the honey mixture over them, coating evenly.

Bake uncovered for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

In the final 5 minutes of baking, sprinkle crumbled feta over the top of the chicken and return to oven until melted and slightly golden.

Remove from oven, let rest for 5 minutes. Garnish with parsley and serve with lemon wedges for a zesty finish.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 390 kcal | Servings: 4 servings

Crispy Caprese Chicken

 

Ingredients 

Chicken

• ▢2x 200g/7oz Chicken Breasts
• ▢35g / 1/4 cup Plain Flour
• ▢2x Eggs, beaten
• ▢75g / 1 1/4 cup Panko Breadcrumbs
• ▢1 1/2 tsp Italian Seasoning
• ▢1 tsp Salt
• ▢1/2 tsp EACH: Onion Powder, Garlic Powder, Black Pepper
• ▢120ml / 1/2 cup Olive Oil, or as needed
• ▢Flaky Sea Salt, to serve (optional – can sub regular salt)

Caprese Salad

• ▢200g / 7oz Baby Plum Tomatoes, quartered (smaller ones halved)
• ▢200g / 7oz Mini Mozzarella Pearls (see notes)
• ▢1/2 small bunch Fresh Basil, roughly torn/sliced (plus some extra leaves to garnish if desired)
• ▢2 tsp Extra Virgin Olive Oil
• ▢2 tsp Red Wine Vinegar (see notes)
• ▢1/2 small clove of Garlic, very finely grated (optional)
• ▢1/4 tsp Salt
• ▢1/8 tsp Black Pepper
• ▢Balsamic Glaze, to serve (homemade or store bought)

Instructions 

• In a small mixing bowl, whisk together the extra virgin olive oil, vinegar, garlic, salt and pepper. Toss in the tomatoes and leave to marinate as you continue the recipe.
• One by one, lay a chicken breast on a sheet of cling film, then place another sheet on top. Use a rolling pin or mallet to pound the chicken. You want to get it nice and thin (or at least level thickness), but don't go overboard to the point it breaks apart. If you look at the video below, you'll see I took it right to the point it nearly broke apart, so just use that for reference.
• In a small pot or bowl, combine Italian seasoning, salt, onion powder, garlic powder and black pepper.
• Line up 3 small trays or large shallow dishes: the first with the flour + half of the seasoning mixed in, the second with the beaten eggs, then the third with the Panko + the rest of the seasoning mixed in. One by one, take the chicken and carefully coat it in the flour, then the egg and finish in the Panko. Make sure you thoroughly coat the chicken at each stage, namely the Panko.
• Comfortably fill the base of a large pan with the oil, then heat over medium-high heat until a crumb rapidly sizzles (I recommend using a thermometer and getting it to 180C/350F). One by one, fry the chicken for around 3-4 minutes on each side until golden and crispy. Timings will depend on how thick the chicken is (safe internal temp is 74C/165F for reference). Place on a wire rack and finish with a pinch of salt.
• Toss the basil and mozzarella through the marinated tomatoes until everything is evenly distributed. To serve, spoon the salad over the chicken and finish with a drizzle of balsamic glaze (work to preference). Enjoy!

White Chicken Chili (Rotisserie Chicken leftovers)

 

• -1 large onion
• -½ cup butter, divided
• -¼ cup all-purpose flour
• -2 cups chicken broth
• -1½ cups milk
• -½ cup heavy whipping cream
• -Tabasco sauce or other hot sauce, to taste
• -½ teaspoon chili powder, or more if you prefer
• -1 teaspoon ground cumin
• -½ teaspoon pepper
• -15 ounces Great Northern beans
• -7 ounces diced green chiles
• -2 cups cooked chicken
• -1½ cups shredded Monterey Jack cheese
• -¼ cup sour cream

•  Chop large onion.
• Chop or shred 2 cups cooked chicken.
• Sauté onion in 2 tablespoons butter in a soup pot or Dutch oven until softened.
• Add the remaining butter to the pot and heat over moderately low heat until melted.
• Stir in ¼ cup all-purpose flour. Cook the onions in the roux, stirring frequently, for two minutes.
• Gradually add ¾ cup chicken broth, 1½ cups milk, and ½ cup heavy whipping cream, stirring gently. Bring mixture to a boil; simmer, stirring occasionally until thickened.
• Stir in Tabasco sauce or other hot sauce to taste, ½ teaspoon chili powder, 1 teaspoon ground cumin, and ½ teaspoon pepper.
• Drain 15 ounces Great Northern beans and 7 ounces diced green chiles.
• Add beans, green chiles, chicken, and 1½ cups shredded Monterey Jack cheese. Cook over moderately low heat, stirring occasionally, for 15 minutes.
• Add remaining broth as needed until desired consistency is reached.
• Mix in ¼ cup sour cream immediately before serving.
• Serve with your choice of tortilla chips, cilantro, shredded cheese, jalapeños, tomatoes, and/or green onions as garnishes