Chicken with lime recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try  Chicken with lime Recipe. Enjoy our collection of quick & easy recipes and learn how to make  Chicken with lime.

Serves 4
20 mins to prepare and 45 mins to cook
325 calories / serving

Ingredients

50ml olive oil
4 chicken thighs and 4 chicken drumsticks
2 shallots, roughly chopped
2 cloves garlic
juice of 2 limes
pared zest of 1 lime, to garnish
a few spring onion tops, finely sliced
salt
pepper

Each serving contains 325 calories, 1g sugar, 27g fat, 5.6g saturates and 1.4g salt.

Method

Pre-heat the oven to 200° C.

Place the shallot, garlic, lime juice and seasoning in a food processor; blitz until you have a paste. Rub the paste into the chicken pieces, then arrange the chicken on a lined baking tray. Bake in the oven for 30-40 minutes until the chicken is cooked through.

Remove and allow to cool for a few minutes before arranging in a metal serving bucket. Garnish with the pared lime zest and the spring onion. Serve immediately.
 
From Tesco realfood

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Fiesta Chicken Tacos with Mango and Jicama Salad
Spiedini of Chicken and Zucchini with Almond Salsa Verde Recipe
Ancenis chicken with potatoes recipe
Andy Water’s Thai chicken soup in a cup recipe
Adam Bennett's chicken soup safari
Aztec Chicken & Corn Soup Recipe 

Chicken fajita Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken fajita Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken fajita.

Serves 2
10mins to prepare and 10mins to cook
665 calories / serving

Ingredients

1 red pepper
1 medium red onion
1 pack Tesco Make A Meal With Pulled Chicken
dried chilli flakes, to taste
a small pinch of ground cumin
1 lime
olive oil
freshly ground black pepper
4 flour tortillas

To serve
crème fraîche
guacamole
cheddar cheese
tomato salsa

Method

Heat the olive oil in a pan and add pepper and onion to cook for 6-8 minutes, and then add shredded Make A Meal With Pulled Chicken and the chilli flakes. Add a little lime, black pepper and cumin.

As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn until they are lightly chargrilled to give it a lovely colour.

Warm your tortillas up in a microwave or use a dry pan on a low heat. Divide your warmed tortillas between your serving plates. Halve your remaining lime and squeeze the juices over the sizzling pan.

At the table, help yourselves to the chicken and vegetables straight from the hot griddle pan.

Serve with pots of crème fraîche, guacamole grated cheddar and tomato salsa.
 
From Tesco realfood

More from the Chicken Recipes Kitchen: 

Chicken with lime recipe 
Fiesta Chicken Tacos with Mango and Jicama Salad
Spiedini of Chicken and Zucchini with Almond Salsa Verde Recipe
Ancenis chicken with potatoes recipe
Andy Water’s Thai chicken soup in a cup recipe
Adam Bennett's chicken soup safari

Chicken Chive Burgers Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Chive Burgers  Recipe. Enjoy quick and easy chicken recipes and learn how to make Chicken Chive Burgers.

Yield: 6 Servings

Ingredients:

1 1/2 pounds ground chicken (light and dark meat)
4 slices Fontina cheese (optional)
1 teaspoon coarse salt
4 whole wheat hamburger buns
1/4 teaspoon freshly ground black pepper
Sliced tomato (optional)
1 teaspoon Dijon mustard
Sliced red onion (optional)
1/3 cup fresh bread crumbs
Lettuce (optional)
2 tablespoons fresh lemon juice
Mayo (optional)
2 tablespoons chopped fresh chives
Pickles (optional)
 
Read full directions on ivillage.ca

More from the Chicken Recipes Kitchen:

Chicken fajita Recipe
Chicken with lime recipe
Fiesta Chicken Tacos with Mango and Jicama Salad
Spiedini of Chicken and Zucchini with Almond Salsa Verde Recipe
Ancenis chicken with potatoes recipe
Andy Water’s Thai chicken soup in a cup recipe 

Chicken and mixed vegetable stir-fry with noodles recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and mixed vegetable stir-fry with noodles Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and mixed vegetable stir-fry with noodles.

Ingredients

2 Boneless, skinless chicken breasts cut onto the diagonal into strip 1 cm (1/2 in) wide
vegetable oil
Sesame Oil
1 Clove Garlic
2 carrots peeled
0.5 red pepper
0.5 yellow pepper
0.5 green pepper
2 Stalks Celery
200 g bean sprouts
1 tablespoon dark soy sauce
3 tablespoons Oyster sauce
sesame seed toasted
egg noodle

Method

1. Cook the noodles in a large pan of boiling water for 2-3 minutes until Soft.
 
2. Whilst the noodles are boiling, slice 2 carrots, half of each red, yellow and green pepper into slices and 2 celery stalks, keeping them separate.
 
3. Once the noodles are cooked. Drain and return to the saucepan. Toss well in vegetable oil and set aside. Cover with a tea towel.
 
4. Heat a wok until very hot, then add 2 tbsp of vegetable and sesame oil. Add 1 chopped garlic clove after 30 seconds. Toss in the sliced peppers and carrots and stir-fry for another 30 seconds, then add the sliced celery and 200g bean sprouts. Add another splash of Soya sauce and then take out of the wok and set to one side.
 
5. Add another tablespoon vegetable and sesame oil to the pan. Add the chicken and stir-fry for 3 minutes or until it loses its colour. When the chicken is ready add the vegetable back to the wok with the noodles and toasted sesame seeds. Stir in the Soya sauce and oyster sauce. Cook for 1 minute, stirring constantly and serve immediately.

From LifeStyle Food
Recipe by Gordon Ramsay from The F Word

More from the Chicken Recipes Kitchen:

Chicken fajita Recipe
Chicken with lime recipe
Fiesta Chicken Tacos with Mango and Jicama Salad 
Spiedini of Chicken and Zucchini with Almond Salsa Verde Recipe
Ancenis chicken with potatoes recipe
Andy Water’s Thai chicken soup in a cup recipe

Chicken and Farfalle Salad with Walnut Pesto Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and Farfalle Salad with Walnut Pesto Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and Farfalle Salad with Walnut Pesto.

Total time: 26 minutes. To make sure the walnut pesto ingredients are evenly minced, stop the food processor halfway through processing, and scrape down the sides.

Yield: 4 servings (serving size: 1 1/2 cups salad and 1 lettuce leaf)

Ingredients

Salad:
2 cups uncooked farfalle (bow tie pasta; about 6 ounces)
2 cups cubed cooked skinless, boneless chicken breast
1 cup quartered cherry tomatoes
2 tablespoons chopped pitted kalamata olives

Walnut Pesto:
1 cup basil leaves
1/2 cup fresh parsley leaves
3 tablespoons coarsely chopped walnuts, toasted
1 1/2 tablespoons extravirgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon salt
1 garlic clove
Remaining ingredient:
4 curly leaf lettuce leaves

Preparation

1. To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.
2. To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture. 

Nutritional Information

Amount per serving
Calories: 374
Calories from fat: 30%
Fat: 12.5g
Saturated fat: 2g
Monounsaturated fat: 5.5g
Polyunsaturated fat: 3.9g
Protein: 29.4g
Carbohydrate: 36.3g
Fiber: 3g
Cholesterol: 60mg
Iron: 3.6mg
Sodium: 393mg
Calcium: 62mg

Barbara Lauterbach, Cooking Light
JUNE 2005


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Potato, Chicken, and Fresh Pea Salad Recipe
Chicken Strips with Blue Cheese Dressing Recipe
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Easy Bistro Chicken Recipe
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Pan Fried Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Pan Fried Chicken Recipe. Enjoy quick and easy chicken recipes and learn how to make Pan Fried Chicken.

Pan-fried chicken is a healthy alternative to traditional fried chicken.  Replacing some of the salt with spices like ginger, paprika, cinnamon, and nutmeg reduces the amount of sodium and pumps up the flavor.

Yield: 4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick)
Total: 3 Hours

Ingredients

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon ground ginger
1/2 teaspoon hot paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon fine sea salt
2 bone-in chicken breast halves, skinned 
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned 
1/4 cup peanut oil

Preparation

1. Sift together first 6 ingredients; place mixture in a large zip-top plastic bag. Sprinkle salt evenly over chicken. Add chicken, one piece at a time, to bag; seal. Shake bag to coat chicken. Remove chicken from bag, shaking off excess flour. Place chicken on a cooling rack; place rack in a jelly-roll pan. Reserve remaining flour mixture. Loosely cover chicken; chill 1 1/2 hours. Let chicken stand at room temperature 30 minutes. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture.
 
2. Heat peanut oil in a large skillet over medium-high heat. Add chicken to pan. Reduce heat to medium-low, and cook 25 minutes or until done, carefully turning every 5 minutes.
 
3. Line a clean cooling rack with brown paper bags; arrange chicken in a single layer on bags. Let stand for 5 minutes.

Note:

The key to success with this recipe is even heat. If the oil gets too hot, the chicken may brown too quickly before fully cooking. You can lower the heat, or brown the chicken on the stovetop and then cook in a 350° oven until done. If the oil is not hot enough, the chicken will absorb too much of it. Omit spices in the breading, if you prefer.

Susan Herrmann Loomis, Cooking Light
JUNE 2009

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Grilled Chicken With Roasted Kale Recipe

Southern Italian Chicken Soup Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Southern Italian Chicken Soup Recipe. Enjoy quick and easy chicken recipes and learn how to make Southern Italian Chicken Soup.

This simple pasta dish gets some savory Southern flare with the addition of okra and black-eyed peas. In just under an hour, this succulent soup comes together for a flavorful autumn or winter favorite.

Yield: Makes 8 servings
Total: 50 Minutes

Ingredients

1 large onion, diced
1 celery rib, thinly sliced
2 carrots, chopped
1 garlic clove, minced
3 tablespoons olive oil, divided
6 cups chicken broth
1 (15.5-oz.) can diced tomatoes
1 teaspoon dried Italian seasoning
1/4 teaspoon dried crushed red pepper
4 (6- to 8-oz.) skinned and boned chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups sliced fresh okra
1 (15.5-oz.) can black-eyed peas, drained and rinsed
1 (9-oz.) package refrigerated cheese-filled tortellini
Freshly grated Parmesan cheese

Preparation

1. Sauté first 4 ingredients in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes or until tender. Stir in broth and next 3 ingredients; bring to a boil, stirring occasionally. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes.
 
2. Meanwhile, sprinkle chicken with salt and black pepper. Cook in remaining 1 Tbsp. hot oil in a large nonstick skillet over medium-high heat 5 minutes on each side or until lightly browned. Cool slightly (about 5 minutes); cut into 1-inch pieces.
 
3. Add okra, black-eyed peas, and chicken to Dutch oven. Simmer, stirring occasionally, 10 minutes or until okra is tender. Add tortellini, and cook, stirring occasionally, 3 minutes or until tortellini is done. Serve with Parmesan.

Charles Pierce, Southern Living
DECEMBER 2012
 
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Andy Water’s Thai chicken soup in a cup recipe
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Arroz Con Pollo Recipe