Easy! Tasty! Healthy! Check, check, check. I do enjoy a culinary trifecta! This recipe takes less than 15 minutes to cook (it takes me longer to put my face on), it’s packed with flavour, it’s low-carb and low-fat, and can be served as a side dish or a main meal. Last night we had it with honey and mustard chicken breasts, and this afternoon I had it alone for lunch. It was delish as both. Here we go…
500g lentils, cooked
1 red onion, thinly sliced
2 garlic cloves, crushed and sliced
500g baby tomatoes, halved
1 green pepper, sliced
1 red pepper, sliced
1 sprig rosemary
1 tablespoon lemon juice
Salt and black pepper to taste
Making It Happen:
1. Heat the olive oil in a large pan and fry the onion and garlic on medium for 5 minutes. Add the tomatoes, sliced peppers, and rosemary and simmer for another 5 minutes.
2. Add the lentils and lemon juice, and simmer for 2 minutes. Season with sea salt and freshly cracked pepper.
These days I’m all about that baste, about that baste. Yes I did. If you have read my previous post, you will know that I’m trying to find healthier chicken breast recipes that are both tasty and interesting to cook. Enter honey mustard baste. The Husband has a penchant for hot mustard. Dude has it with everything. I, on the other hand, am more of a wholegrain kinda gal, so why not use both? Indeed, that’s exactly what I did and it was much yumminess. This recipe is easy and it takes less than three minutes to mix all the ingredients. I marinated the chicken for a couple of hours, turning it once, but if you’re pressed for time, try to marinade it for half an hour. I used skinless, boneless chicken breasts but you can use skin-on, bone-in breasts. Just remember this will take a few extra minutes to cook.
1 tablespoon hot mustard
2 tablespoons wholegrain mustard
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon chilli sauce (optional)
1 tablespoon liquid chicken stock (undiluted)
Mix all of the ingredients together in a bowl. Put the chicken breasts in a dish and pour the marinade over, turning the chicken to make sure it’s fully coated. Cover and refrigerate for at least half an hour to two hours, turning the chicken once.
Preheat your oven to 200°C (400°F). Bake the chicken for 25 – 30 minutes, depending on your oven. See? It’s that easy! Enjoy!
I am always looking for new ways to cook chicken breasts, my version of homemade fast food, because let’s be honest, plain boneless, skinless chicken breasts are snoozeville. The cooking is boring and the taste is bland. I had a couple of lemons in the fridge along with two staples I am never without, ginger and garlic, and I have rosemary growing in the garden. A quick scan in my pantry cupboard yielded an orange, olive oil and honey. I combined these ingredients and marinated the chicken for a few hours and when it came out if the oven, it was so. Very. Tender. I love the versatility of chicken breasts and this recipe can work one of two ways: You can cool and shred them and put them in a salad or serve them warm with veggies – both very healthy options. Marinade them for at least half an hour and you will have juicy, tender, soft breasts.
Prep time: 5 minutes Marinade time: >30 mins Cook time: 30 minutes
500g boneless, skinless chicken breasts
2 lemons – 1 juiced and 1 sliced
2 oranges – 1 juiced and 1 sliced
1 tablespoon honey
2 tablespoons olive oil
2 garlic cloves, peeled and grated (I use a microplane grater)
1 knob ginger, about 1 inch, peeled and grated (again, microplane grater)
1 sprig rosemary
Cracked sea salt and black pepper for seasoning
Juice one lemon and one orange and pour the juices into a bowl. Stir in the honey and olive oil until thoroughly combined. Grate the garlic and ginger and stir into the citrus juice mixture and add the rosemary. Crack some salt (I used about half a teaspoon) and black pepper into the juice.
Slice the remaining lemon and orange. Place the chicken breasts into a dish and pour the herby citrus marinade over them. Position the citrus slices between the chicken breasts, cover and marinade in the fridge for at least half an hour. Bake at 200°C (400°F) for 30 minutes.
With winter fast approaching, one of my favourite comfort foods is Chicken Noodle Soup. It’s pretty easy to make and it tastes amazing! Also, because there is five hundred grams of noodles in the soup, it’s really filling too! Perfect for a chilly night in!
Chicken Noodle Soup
Servings: 8 Prep time: 5 minutes Chicken baking time: 15 minutes Soup boiling time: 45 minutes
- 4 skinless, de-boned chicken breasts (weighing approx 400 – 500g), par baked and shredded
- 2 tablespoons butter
- 1 large chopped onion
- 1 cup chicken stock
- 3 cups water
- 125g sliced button mushrooms (optional)
- 3 potatoes, thinly sliced
- 3 carrots, thinly sliced
- 2tsp cracked black pepper
- fresh parsley
- 2 packets instant noodles
Preheat your oven to 170°C. Bake the chicken breasts for 15 minutes. Remove and set aside.
Melt the butter in a large pot over medium heat. Saute onion for 4 – 5 minutes.
Shred the chicken and add it to the pot with all the remaining ingredients except egg noodles. Bring to a boil, reduce heat and simmer for 30 minutes or until the carrots are soft.
Add the noodles and simmer for another 5 – 15 minutes or until the noodles are tender.