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Chicken and Summer Squash
Mediterranean Baked Chicken Dinner (Lemon Garlic Chicken Potato Bake)
Mediterranean Baked Chicken Dinner – this is a midweek chicken dinner idea that’s one of those “throw it all in a pan” recipes with high returns for minimal effort. With chicken, potatoes, onion and cherry tomatoes, you’ll love how everything sucks up the tasty Mediterranean Lemon Garlic Sauce!
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Quick and Easy Chicken Breast Dinner! My Husband's Favorite Food! Healthy chicken breast recipe
Quick and Easy Chicken Breast Dinner! Healthy and delicious chicken breast recipeEasy to prepare and incredibly delicious dinner will appeal to your whole family delicious recipe will be your favorite recipe. You can cook it for both guests and family meals. Everyone will like this my husband's favorite food! Cook with pleasure! Cook with love!
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Chicken breasts 2 pcs
Cut the chicken breasts into bite size pieces
cut potatoes 3-4 pcs into slices
Drizzle the baking dish with olive oil
Salt 1 tsp
Ground black pepper 1/2 tsp
Paprika 1 tsp
4 Eggs
Plain yogurt 5 tbsp
Salt 1 tsp
Ground black pepper 1/2 tsp
Paprika 1 tsp
Turmeric powder 1 tsp
Provencal herbs 1 tsp
Mix to combine.
Grated cheese 1/2 cup (3.5 oz/100g)
cut two tomatos into rings
cut two onions into rings
Bake 360°F, 180°C 30 minutes
Top with the rest of the cheese 1/2 cup
Bake 360°F, 180°C 15 minutes
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Healthy Chicken Salad Recipe
This chicken salad is healthy, easy to make and super delicious. This healthy chicken salad is high in proteins, low carb, keto-friendly and perfect salad for weight loss! If you like creamy salads, you will love this creamy chicken salad. One of the many benefits of this salad is that it goes well with sandwiches, so you can take this salad to school or work or just serve with your favorite dinner.
Full written recipe + tips how to make the best chicken salad:
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Nicoise Salad:
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Avocado and Eggs Salad:
Chickpea Salad:
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Ingredients:
For the chicken:
3 Chicken breasts, skinless
1-2 tablespoons Oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Garlic powder
1 teaspoon Paprika
1 teaspoon Dried oregano
For the salad:
2-3 Celery stalks, chopped
1/2 Green apple, chopped
3 Green onions, chopped
1/4 Red onion, chopped
2 tablespoons Parsley, chopped
4-5 leaves Lettuce, chopped
1/2 cup (45g) Almonds, chopped or any other nuts
1/2 cup (65g) Dried cranberries/raisins
For the dressing:
4 tablespoons Mayonnaise, low fat
1 tablespoon Greek yogurt, low fat
1 teaspoon Dijon mustard
2 tablespoons Lemon juice
Salt to taste
Pepper to taste
Directions:
1. In a bowl, mix oil, salt, pepper, garlic powder, oregano and paprika. Place the chicken in the bowl and mix until full coated. Let marinate for 1 hour (optional).
2. Heat a large pan or skillet over medium heat. Add marinated chicken and cook for 4-5 minutes on each side, or until fully cooked. Remove from heat and set aside to cool, while preparing the vegetables.
3. To a large bowl add chopped celery, chopped apple, cranberries, chopped green onion, chopped red onion, chopped parsley, chopped almonds, chopped lettuce.
4. Cut chicken breast into small pieces and add to the salad.
5. Make the dressing: in a small bowl, mix all dressing ingredients and well combined.
6. Add the dressing to the salad and mix.
7. Serve!
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Crispy Chicken Thighs With Summer Vegetables (Squash, Zucchini, Cherry Tomatoes), Lemon & Basil
Crispy chicken thighs with summer vegetables is an easy, one pot meal you can put together on a weekday night without sacrificing taste. Join Eric from Simply Elegant home Cooking as he demonstrates this great recipe! The trick is to use the freshest, best quality ingredients, and be sure the pan is smoking hot before you add the chicken thighs. This will ensure that they develop crispy skin and tons of flavor! Also, this dish will have you cook the squash, zucchini and cherry tomatoes in the same pan as the chicken which will give the vegetables a tremendous flavor and really brings the dish together!
Ingredients:
-4 chicken thighs with skin on and bone in
-1 tablespoon extra virgin olive oil
-6 ounces cherry tomatoes
-1 yellow squash
-1 zucchini
-2 cloves garlic
-1 large handful fresh basil
-1 lemon slice
-1/2 teaspoon herbes de Province
-salt and pepper to taste
Directions:
-Remove chicken thighs from fridge an hour before cooking and pat dry with paper towels.
-As cooking time approaches, preheat oven to 400 degree f and generously season the top and bottom of the chicken thighs. Also, preheat a pan with high sides on medium high heat.
-Once pan is smoking hot, add the olive oil, swirl to coat pan, then add the chicken skin side down. Sear the skin for about 8 minutes or until browned and crispy. Resist the urge to move the chicken around as it sears
-Once skin is browned, flip the chicken and sear the bottom for 2-4 minutes. The skin may take longer on some pieces so don't worry too much if some need to be flipped a little earlier than other pieces.
-Place the entire pan into the preheated oven and cook for 20 minutes.
-While chicken thighs are cooking in the oven, prep the rest of the ingredients by cutting the cherry tomatoes in half and cutting the squash and zucchini into small pieces. Crush the garlic in a garlic press and cut the fresh basil into thin strips.
-Once chicken is done in the oven, place pan on the stove top, remove chicken thighs to a plate, and turn stove onto medium high heat. If there is excess oil, remove all but 2-3 tablespoons of it but don't wipe out the pan.
-Add in the zucchini and squash. Add in the salt, pepper, and herbes de Province. Saute for about 8 minutes, stirring occasionally.
-Add in the garlic and saute for 30 seconds, stirring frequently.
-Add in the cherry tomatoes and saute for another 2-3 minutes or until they have softened.
-Turn off the heat and squeeze the lemon slice to add the juice to the pan. Add in the basil and stir to incorporate.
-Serve and enjoy!