5 Easy Chicken Recipes for Any Occasion: Classic to Creative

1. Chicken Parmesan Meatballs

Required Ingredients:

• 454 grams of ground chicken
• 60 grams breadcrumbs
• 28 grams of grated parmesan cheese
• 1 large egg
• 2.5 grams of dried basil
• 2.5 grams of dried oregano
• 2.5 grams of garlic powder
• 2.5 grams salt
• 1.25 grams of black pepper
• 240 grams of marinara sauce
• 56 grams of shredded mozzarella cheese

Procedure:

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Add the ground chicken, breadcrumbs, parmesan cheese, egg, basil, oregano, garlic powder, salt, and black pepper in a large bowl and mix them well until they combined.
• Wash hand and pour a little bit of oil on hands and make the 12 meatballs. Then, place meatballs on the baking sheet.
• Bake them for 18-20 minutes until the meatballs are fully cooked.
• Remove the meatballs from the oven and spoon marinara sauce over each meatball. Sprinkle shredded mozzarella cheese over the top.
• Return the baking sheet to the oven and bake for 5-7 minutes or until the cheese is melted and bubbly.
• Serve hot, and enjoy!

2. Grilled Chicken Skewers

Required Ingredients:

• 454 grams of boneless, skinless chicken breasts cut into 1-inch pieces
• 60 grams of olive oil
• 45 grams of balsamic vinegar
• 6 grams of minced garlic
• 2.5 grams of dried oregano
• 2.5 grams salt
• Wooden skewers, soaked in water for 30 minutes

Procedure:

• Preheat the grill to medium-high heat.
• Mix the olive oil, balsamic vinegar, garlic, oregano, salt, and black pepper in a large bowl.
• Add the chicken to the bowl and toss to coat evenly.
• Thread the chicken onto the wooden skewers.
• Place the skewers on the grill and cook for 10-12 minutes, occasionally turning, until the chicken is cooked.
• Remove the skewers from the grill and let them rest for a few minutes.
• Serve hot, and enjoy!

3. One-Pot Chicken Alfredo

Required Ingredients:

• 454 grams of boneless, skinless chicken breasts cut into bite-sized pieces
• 454 grams of fettuccine pasta
• 946 ml (or 950 grams) of chicken broth
• 473 ml (or 475 grams) heavy cream
• 113 grams of grated parmesan cheese
• 113 grams of unsalted butter
• 9 grams of minced garlic
• 2.5 grams of dried basil
• 1.25 grams of dried oregano
• salt and black pepper to taste
• Chopped fresh parsley for garnish

Procedure:

• In a large pot, melt the butter over medium-high heat.
• Add the chicken until browned and cooked, about 5-7 minutes. Remove the chicken from the pot and set aside.
• Add the garlic to the pot and cook for 1-2 minutes, stirring constantly.
• Add the chicken broth, heavy cream, fettuccine pasta, basil, and oregano to the pot. Stir to combine.
• Bring the mixture to a boil, reduce the heat to low and cover the pot. Simmer for 12-15 minutes, occasionally stirring, until the pasta is cooked and the sauce thickens.
• Add the parmesan cheese and stir until melted and well combined.
• Add the cooked chicken to the pot and stir to combine.
• Season with salt and black pepper to taste.
• Garnish with chopped fresh parsley and serve hot.

4. Chicken Fried Rice

Required Ingredients:

• 570 grams of cooked white rice, cooled
• 340 grams boneless, skinless chicken breasts cut into small pieces
• 30 grams of vegetable oil divided
• 2 lightly beaten eggs
• 75 grams of frozen mixed vegetables (peas, carrots, corn)
• 80 grams chopped onion
• 6 grams of minced garlic
• 45 grams of soy sauce
• Salt and black pepper to taste
• Chopped green onions for garnish

Procedure:

• Heat 15 grams of vegetable oil in a large skillet or wok over high heat.
• Add the chicken pieces and stir-fry until browned and cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
• Add the remaining 15 grams of vegetable oil to the skillet.
• Add the beaten eggs and stir-fry until scrambled and cooked, about 1-2 minutes. Remove the eggs from the skillet and set aside.
• Add the chopped onion and minced garlic to the skillet and stir-fry for 1-2 minutes until fragrant.
• Add the frozen mixed vegetables and stir-fry for 2-3 minutes until they are cooked and heated.
• Add the cooked white rice to the skillet and stir-fry until the rice is heated and turns slightly golden.
• Add the cooked chicken and scrambled eggs to the skillet and stir-fry until everything is well combined.
• Add the soy sauce, salt, and black pepper to the skillet and stir-fry for another 1-2 minutes.
• Garnish with chopped green onions and serve hot.

5. Chicken Caesar Salad Wraps

Required Ingredients:

• 340 grams of cooked chicken breast
• 4 large whole wheat tortillas
• 240 grams chopped Romaine lettuce
• 55 grams of grated parmesan cheese
• 30 grams croutons
• 120 grams of Caesar dressing

Procedure:

• Add the chicken, chopped Romaine lettuce, grated parmesan cheese, croutons, and Caesar dressing in a large bowl and mix them well until combined.
• Warm the tortillas in a microwave or skillet for a few seconds to make them pliable.
• Divide the chicken Caesar salad mixture evenly among the tortillas, placing it in the center of each one.
• Fold in the sides of the tortilla and roll up tightly, tucking in the ends as you go.
• Serve the chicken Caesar salad wraps immediately, or wrap them tightly in plastic wrap and refrigerate until ready to serve.

Conclusion