Ingredients for 4 servings

¼ cup ranch dressing
½ avocado, sliced or diced
½ cup shredded mozzarella cheese (or any other favorite cheese such as monterey jack or pepperjack for a spicier version)
½ red pepper, diced
½ teaspoon crushed red pepper flakes (optional)
1 boneless skinless chicken breast, pounded to 1/2 inch thickness
1 large flatbread or naan, or 2 small
1 tablespoon packed cilantro leaves, roughly chopped
1 teaspoon chipotle seasoning
2 tablespoons olive oil
2-3 slices cooked bacon, chopped
salt and pepper, to taste

Directions

Preheat oven to 350°. Season chicken with salt and pepper to taste. Cook in a pan or skillet on the stove over medium-high heat for about 3-4 minutes each side or until cooked through. Dice chicken and set aside.

Brush flatbread with olive oil. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Place on a lightly greased sheet of foil and bake on the oven rack for 10-15 minutes until cheese is completely melted.

While flatbread is baking, whisk together ranch dressing and chipotle seasoning. When flatbread is finished baked, top with avocado, cilantro, and crushed red pepper flakes. Drizzle with chipotle ranch dressing and serve immediately.

Ingredients for 4 servings

½ cup chicken broth or water
½ pound fresh asparagus — cut at a diagonal in 1 and 2-inch pieces
½ teaspoon crushed red pepper
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
1 medium sweet potato — peeled and diced
1 pound free-range organic boneless chicken breasts
1 tablespoon extra virgin olive oil
3 garlic cloves — minced
salt and ground fresh black pepper

Directions

On a cutting board, cut the chicken into small pieces, and season with salt and pepper.

In a skillet over medium heat, add the olive oil, garlic, and chicken.

Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set the chicken mixture aside.

In the same skillet, add the sweet potatoes and chicken broth.

Cook for about 7-10minutes or until the sweet potatoes are cooked.

Add the asparagus, and cook for about 4-5 minutes until tender.

Return the chicken to the pan, and stir to combine thoroughly.

Season with salt, pepper, and crushed red pepper.

Ingredients for 4 servings

¼ cup basil pesto
1/3 cup sun-dried tomatoes drained of oil, chopped
1 cup cherry tomatoes yellow and red, halved
1 pound asparagus ends trimmed, cut in half, if large
1 pound chicken thighs boneless and skinless, sliced into strips
2 tablespoons oil

Directions

Heat a large skillet on medium heat, add 2 tablespoons oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.

Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.

Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.

Ingredients for 4 servings

¼ cup olive oil
¼-½ teaspoon salt (adjust to your tastes)
1/3 cup balsamic vinegar
1 teaspoon honey
2 tablespoons water (or more oil if you wish)
2 teaspoons Italian seasoning
2 teaspoons minced garlic
4 skinless and boneless chicken thigh fillets (or breast fillets)

Salad:

¼ cup crumbled feta cheese
1 avocado, sliced
1 red onion, thinly sliced
2 tomatoes , chopped
5 ounces / 150g bacon , diced and trimmed of all fat
8 cups mixed salad lettuce leaves (or Romaine)   
extra Italian seasoning
salt and pepper, to taste

Directions

Whisk balsamic dressing / marinade ingredients together until well combined. Pour 2-3 tablespoons into a shallow bowl. Add the chicken thighs and coat evenly. Season with salt and pepper; set aside for 10 minutes while the frying bacon.

Fry bacon until crisp in a skillet over medium-high heat. Wipe pan over with paper towel.

Cook chicken fillets until crisp and cooked through (about 7 minutes each side).

Arrange all salad ingredients in a large bowl. Top with the bacon, chicken, avocado and sprinkle with feta, extra Italian seasoning and salt and pepper to your tastes. Drizzle with the remaining dressing, and serve.

Ingredients for 4-6 servings

1/3 cup flour
½ teaspoon garlic powder
1 cup panko (Japanese ingredient)
1 cup parmesan cheese separated
1 lemon for topping (optional)
1 pound asparagus
1 tablespoon lemon pepper seasoning
1 tablespoon minced garlic
1 teaspoon dried parsley
1 and ½ pounds boneless skinless chicken breasts or tenders
3 tablespoons honey
3 tablespoons oil
3-4 lemons
8 tablespoons melted butter separated, I use unsalted
fresh parsley (optional)

Directions

Preheat the oven to 400° F. Line a large sheet pan with parchment paper and set aside.

Grab three bowls. Add the flour to one bowl.

Combine panko, ½ cup freshly grated parmesan cheese, dried parsley, garlic powder, about ½ teaspoon each of salt and pepper. Stir.

In the final bowl, add 1-2 teaspoons lemon zest, 4-5 tablespoons lemon juice (depending on lemon flavor intensity desired), minced garlic, and 5 tablespoons melted butter. Stir. Remove 4 tablespoons of this mixture and set aside.

Slice chicken breasts to the size of tenders (about 1 and ¼th inch strips) or use chicken tenders.

Coat in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan panko mixture.

Place on prepared sheet pan. Use any remaining Parmesan panko mixture and sprinkle over tenders. Sprinkle lemon pepper seasoning over the tenders.

Bake in preheated oven for 10 minutes and remove.

Flip the tenders to the other side.

Place the asparagus next to the tenders and drizzle the reserved lemon butter sauce. Sprinkle remaining ½ cup Parmesan cheese over the asparagus and toss with tongs.
If desired place lemon slices over the chicken (optional)

Return to the oven and bake for another 10-12 minutes or until the internal temperature of the chicken has reached 165 degrees F.

Meanwhile, whisk remaining 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired.

Remove from the oven and top with the honey lemon mixture and fresh parsley if desired and enjoy immediately.

Do not top chicken breasts with the honey lemon mixture unless eating immediately and aren't planning on having leftovers since it will make it soggy.

Ingredients for 4 servings

¼ c. golden raisins
½ c. cilantro
1 c. long grain white rice
1 can diced tomatoes
1 medium onion
1 small head cauliflower
1 tbsp. curry powder
1 ½ lb. boneless, skinless chicken thighs
2 tbsp. ginger
2 tbsp. tomato paste
Greek yogurt
kosher salt
lemon wedges
pepper

Directions

In a 5- to 6-quart slow cooker, whisk together the tomatoes, tomato paste, ginger, curry powder, ½ teaspoon salt and ¼ teaspoon pepper.

Add the chicken, cauliflower, onion and raisins to the slow cooker and stir to combine. Cook, covered, until the chicken is cooked through, 4 to 5 hours on high or 6 to 7 hours on low.

Twenty minutes before serving, cook the rice according to the package directions. Spoon the chicken mixture over the rice and top with the cilantro. Serve with yogurt and lemon wedges, if desired.

Ingredients for 2 servings

¼ cup cilantro leaves - packed
1/3 cup hoisen sauce
1/3 cup orange juice
½ cup green onions - sliced
½ Tbsp soy sauce
1 cup hazelnuts - toasted
1 Tbsp ginger - fresh, minced
1 Tbsp rice wine or white vinegar
1 Tbsp vegetable oil
2 romaine leaves - trimmed
2 tsp garlic - fresh, minced
4 cups coleslaw mix - cabbage and carrot blend
750 gm chicken - minced

Directions

Heat oil in large frying pan over medium high heat.

Add chicken and garlic and saute for 8 to 10 minutes until cooked. Drain and set aside.

Mix orange juice, hoisen sauce, soy sauce, ginger, vinegar and 1/3 cup of hazelnuts in a blender to form a puree.

Pour sauce over chicken and add coleslaw, green onions, cilantro and remaining hazelnuts.

Mix until blended. Spoon on romaine leaves and serve.

Ingredients for 2 servings

For the shawarma:

½ tsp all spice (optional)
½ tsp cayenne pepper
½ tsp cinnamon powder
½ tsp curry powder
½ tsp paprika
¾ cup yogurt
1 Tbsp garlic paste
1 tsp oil
500 gm thinly sliced chicken
Pepper powder, a pinch
Juice of 2 lemons
Salt as per taste

For the sauce:

½ cup yogurt
1 tsp garlic paste
1 tsp tahini
Little lemon juice
Salt

Directions

For the sauce

Whisk all ingredients and serve with chicken and pita bread / lettuce.

For the shawarma

Marinate chicken slices in all the ingredients.

Keep in marinade for atleast 4 hours.

Pan fry chicken till dry and serve with pita bread / lettuce, tomato, sliced onion, green chillies, parsley and sauce.

Take pita bread/lettuce and spread some sauce. Add chicken, tomato, onions, parsley, chillies and make a firm roll.

Tip: If you like your shawarma spicy, add a little bit of chilli garlic sauce.

Ingredients

 

¼ tsp of garlic powder
1 egg white
1 tbsp of soy sauce
2 chicken breast - cut to bite size pieces
3 tbsp of cornflour
salt and pepper to taste

Mango Salad:

¼ cup of vinegar
1 carrot - cut into thin strip
1 firm mango - cut into strip
1 kafir lime leaf (finely chopped)
1 red chili
2 sprigs cilantro - roughly chopped
2 tbsp of sugar
some toasted sesame seeds (for garnish)

Directions

Marinate chicken with soy sauce, garlic powder, salt, pepper and set it aside to marinate for an hour.

Mix all the salad ingredients together except for sesame seeds and let in pickle in the refrigerator.

Heat up some oil for frying. Mix in egg white to the chicken and then stir in cornflour. Mix well and deep fry until golden brown. Drain the oil on paper towel.

Serve chicken and top it with mango salad. Garnish wth some sesame seeds.

Ingredients for 2-4 servings

¼ cup chicken stock
½ cup chopped green pepper
½ cup chopped red pepper
1 cup canned pineapple chunks, drained with ½ cup reserved juice
2 boneless chicken breasts, sliced into strips
2 tablespoons vegetable oil
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar
4 teaspoons cornstarch, mixed with 4 teaspoons water
Cooked rice, for serving
Salt and pepper

Directions

In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

Ingredients for 20 servings

½ cup finely shredded wombok (Chinese cabbage)
1 tablespoon finely chopped fresh chives
1 tablespoon soy sauce
2cm piece ginger, peeled, grated
2 garlic cloves, crushed
2 teaspoons Chinese rice wine
20 gow gee pastry wrappers
250g chicken mince
Chilli sauce or soy sauce, to serve

Directions

Using hands, combine mince, ginger, garlic, soy sauce, rice wine, chives and cabbage in a bowl.

Spoon 2 heaped teaspoons mince mixture on 1 half of each wrapper. Brush edge with cold water. Fold wrappers over to enclose filling. Pleat edges together to seal. Place dumplings on a tray lined with baking paper.

Place a large steamer lined with baking paper over a wok or large saucepan of simmering water. Cook dumplings, covered, in batches, for 4 to 5 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Serve with chilli sauce or soy sauce.

Ingredients for 6 servings

1 medium yucca, peeled and cut into 1-inch pieces
2 ears corn-on-the-cob, cut into 1-inch pieces
2 green plantains, peeled and cut into 1-inch pieces
2 lbs. boneless, skinless chicken thighs, cut into chunks
3 cubes Chicken flavor Bouillon
3 Tbsp. chopped fresh cilantro
6 cups water

Directions

Bring all ingredients except cilantro to a boil in a large saucepot. Reduce heat and simmer covered about 1 hour or until vegetables are tender. To serve, spoon into bowls and garnish with cilantro.

Ingredients for 4 servings

1/3 cup grated Parmesan cheese
¾ cup mayonnaise
4 boneless, skinless chicken breast halves (about 1-¼ lbs.)

Directions

Combine mayonnaise with cheese in medium bowl; reserve ¼ cup.

Grill chicken, turning once and brushing frequently with Mayonnaise mixture during last 5 minutes, until chicken is almost cooked, about 10 minutes. Evenly top with reserved mayonnaise mixture. Grill covered until chicken is thoroughly cooked and topping is golden, about 2 minutes.

Ingredients for 6 servings

1 cup water
1 large carrot, sliced
1 medium zucchini, halved lengthwise and sliced
1 Tbsp. Chicken flavor Bouillon

2 dried chipotle chilies
2 medium green and/or red bell peppers, cut into strips
2 medium onions, thinly sliced
2 Tbsp. vegetable oil
2 tsp. garlic powder
2 ½ -lb. chicken, cut into serving pieces (with or without skin)

Directions

Process water, chilies, Chicken flavor Bouillon and garlic powder in blender or food processor; set aside.

Season chicken, if desired, with salt and ground black pepper. Heat oil in 12-inch skillet over medium-high heat and brown chicken, turning occasionally, about 15 minutes. Remove chicken and drippings and set aside.

Cook onions, carrot, zucchini and green peppers in same skillet over medium-high heat, stirring occasionally, 5 minutes or until vegetables are tender.

Return chicken and drippings to skillet. Pour bouillon mixture over chicken. Simmer covered 30 minutes or until chicken is thoroughly cooked. Garnish, if desired, with finely chopped fresh oregano leaves.

Ingredients for 4 servings

1 cup plain dry bread crumbs
1 Tbsp. Knorr® Chicken flavor Bouillon 
2 eggs, lightly beaten
4 boneless, skinless chicken breasts, pounded ¼-inch-thick (about 1-¼ lbs.)
4 Tbsp. vegetable oil

Directions

Combine Knorr® Chicken flavor Bouillon with bread crumbs in shallow dish. Dip chicken in eggs, then bread crumb mixture, coating well; set aside.

Heat oil in large nonstick skillet over medium-high heat and cook chicken, turning once, until chicken is thoroughly cook and golden brown, about 5 minutes.

Ingredients for 4 servings

½ cup toasted pumpkin seeds, finely ground
1 cube Chicken flavor Bouillon
1 ½ cups salsa verde
2 cloves garlic, finely chopped
1 medium onion, chopped
2 Tbsp. olive oil
4 boneless, skinless chicken breast halves

Directions

Mash Chicken flavor Bouillon Cube(s) with a fork in a small glass bowl or measuring cup. Microwave at HIGH for 20 seconds or until bouillon is softened. Stir until smooth. Rub mixture evenly over chicken breasts.

Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat and cook chicken about 8 minutes or until thoroughly cooked, turning once. Remove and keep warm.

Cook onion over medium heat about 4 minutes or until onion is tender, stirring occasionally. Add garlic and cook about 30 seconds. Add ground pumpkin seeds and cook about 2 minutes, stirring occasionally. Stir in salsa verde and simmer about 1 minute. Return chicken to skillet and heat through, turning once. Garnish with chopped fresh cilantro and additional toasted pumpkin seeds.

Ingredients for 4 servings

2 Tbsp. Caribbean Jerk seasoning blend
2 Tbsp. mayonnaise
2 Tbsp. soy sauce
4 boneless, skinless chicken breasts (about 1 lb.)

Directions

For marinade, combine Hellmann's® or mayonnaise, seasoning and soy sauce. Pour marinade over chicken in large, shallow nonaluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes.

Remove chicken from marinade, discarding marinade. Grill or broil chicken 12 minutes or until chicken is thoroughly cooked, turning once.

Ingredients for 4 servings

½ tsp. chipotle pepper in adobo sauce
½ tsp. ground cumin
1 clove garlic, finely chopped
1 large onion, sliced
1 lb. boneless, skinless chicken breasts, cut into thin strips
1 Tbsp. Chicken flavor Bouillon
1 Tbsp. lime juice
2 green bell peppers or red bell peppers, sliced
2 Tbsp. vegetable oil, divided
8 fajita sized flour tortillas, warmed

Directions

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is throughly cooked, about 5 minutes. Stir in 1 teaspoon Chicken flavor Bouillon; remove chicken and set aside.

Heat remaining 1 tablespoon oil in same skillet and cook green peppers and onion, stirring frequently, until golden and very tender, about 8 minutes. Stir in garlic, cumin and chipotle and cook, 30 seconds. Remove from heat. Stir in remaining 2 teaspoons Bouillon. Stir in chicken and lime juice.

Serve in tortillas and garnish, if desired, with your favorite fajita toppings such as shredded cheddar cheese, sour cream and/or chopped cilantro.

Ingredients for 6 servings

¼ cup pineapple juice
¼ tsp garlic powder
½ tsp ground ginger
1 lb chicken wings
2 tbsp liquid aminos
2 tsp sesame seeds (optional)
2 tbsp turbinado sugar

Directions

Preheat oven to 400°F.

Rub garlic powder, ground ginger and salt on each chicken wing.

Place chicken on a baking sheet covered with aluminum foil, and cook in the oven for 40 minutes.

While chicken is cooking, prepare sauce. In a small sauce pan, combine liquid aminos, turbinado sugar and pineapple juice.

Boil sauce for 5-7 minutes until it thickens.

Remove wings from oven and brush with half of the prepared sauce. Return to oven for 5 minutes.

Return sauce to heat.

Remove chicken from oven again, and brush with remaining sauce. Return to oven for another 3-5 minutes.

Serve on a plate and sprinkle with optional sesame seeds.

Ingredients for 4 servings

½ cup mayonnaise
¼ cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-¼ lbs.)
4 tsp. Italian seasoned dry bread crumbs

Directions

Preheat oven to 425°.

Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.

Bake until chicken is thoroughly cooked, about 20 minutes.