Make Healthy Meals

4 skinless, boneless chicken breasts
4 ounces orange juice
Zest of one orange
4 orange slices (peel on)
2 tablespoons fresh chopped parsley
teaspoon dried oregano
1 garlic clove, crushed and peeled
1 tablespoons oil

Preheat the oven to 325F. In a large bowl mix the orange juice, orange zest, parsley, oregano and garlic. Add a little salt and pepper if desired.

Place the chicken breasts in a non-stick baking pan and make 3 to 4 slashes on the top of each breast. Pour the marinade over the top and then top each breast with an orange slice.

Cook approximately 20 to 30 minutes or until cooked through. Discard orange slices and serve with a side of wild rice and French green beans.

Chicken and cashews go really nicely together. This dish is really easy to make and tastes wonderful.

8 organic, free range skinless chicken breasts
1 tablespoon olive oil
12 unpeeled garlic cloves
cup cashew nuts
8 ounces chopped broccoli
Zest of one lemon

Preheat the oven to 350F. place the chicken breasts in a non-stick roasting tray. Drizzle the oil over the chicken and add the garlic cloves and cashews. Roast for approximately 25 to 30 minutes.

Meanwhile, steam the broccoli for approximately 5 minutes, then add to chicken. In a separate bowl combine the lemon juice and lemon zest and pour this mixture over the chicken. Return to oven and roast for an additional 5 minutes.

Serve with a side of noodles or rice.

Tip: Additionally, you can add a tablespoon of soy sauce, a little chilli or even a little honey to the chicken.

2 tablespoons extra-virgin olive oil
2 free-range organic chicken breasts, cut into thin strips
2 garlic cloves, crushed
1 inch piece of fresh root ginger, grated
1 broccoli cut into small florets
6 spring onions, finely sliced
cup mushrooms, halved
3 ounces of bean sprouts
3 tablespoons oyster sauce
1 tablespoon soy sauce
4 ounces chicken stock
Juice of lemon

Heat 1 tablespoon of olive oil in a large pan or wok and add the chicken strips. Fry for approximately 5 minutes turning continuously and until cooked through. Remove from pan onto plate and set aside.

Heat the remaining 1 tablespoon of oil in the same pan and add the ginger and garlic. Cook on low heat for approximately 1 minute taking care not to burn the garlic. Add the broccoli, onions and mushrooms and cook for a further 5 minutes. Return the chicken to the pan and add the sprouts, soy and oyster sauced, stock and lemon juice. Cook for a further 1 to 2 minutes. Toss well and serve.

Sprinkle with cashew nuts if desired.

1/2 cup lime juice
1/4 cup olive oil
2 tbsps honey
1/4 tsp thyme
1/4 tsp rosemary
1 clove garlic, crushed
4 boneless, skinless chicken breasts

In a medium bowl whisk together lime juice, oil, honey, thyme, rosemary and garlic. Marinate chicken breasts in lime mixture for 1 to 2 hours. Preheat oven to 350 degrees F.

Place in a baking dish and bake in the preheated oven for about 45 minutes. Baste once or twice in the first half of cooking time.

2 boneless, skinless chicken breasts, cut into pieces
3-4 tablespoons pesto sauce
2 tablespoons Parmesan cheese (optional)
1/4 cup bread crumbs
1/2-1 tablespoon olive oil

Mix Parmesan cheese and bread crumbs in bowl. Coat chicken pieces with pesto sauce, then cover in bread crumbs. They should just be lightly breaded, not a heavy coating.

Pour olive oil into a frying pan. Add chicken and cook over medium high heat until chicken is lightly browned. Cover, turn heat to medium and continue cooking until done.

Editor’s Note

This one was a huge hit with my kids and husband. Making pesto at home is fun if you have a basil plant really take off. Much cheaper than buying it.

I adapted this recipe from one my husband found online for baking the pesto chicken in the oven. I was short on time and decided cutting the chicken up and using a frying pan would be faster than waiting for it to cook in the oven. You can do this recipe the other way by not cutting up the chicken, and baking in the oven.

Technorati Tags: pesto, chicken recipe, pesto chicken

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