Save Time & Money With These 5 Chicken Dinners!

Having an endless grocery list on your hands can be daunting, expensive and stressful. So, cut corners by cooking lots of different meals using the same ingredients! It’s easy on your wallet, easy on your mind, and, we promise, easy to cook up! Here are five of our favourite lunch or dinner recipes, all utilising lean chicken breast, alongside plenty of other delicious, repeated ingredients. 

Chicken Rice Macro Bowl

Details

Serves 2

10 mins prep

5 mins cooking

299 cals per serve

Ingredients

200g Lean Chicken Breast, cut into long strips

 2 Teaspoons Fajita Spice Mix (2g)

 1g Olive Oil Spray

 100g Brown Rice, Cooked

 40g Baby Spinach

1/2 Red Onion (73g), finely sliced

 1 X 125g Can Sweetcorn, Drained (85g)

 1 Red Capsicum (155g), chopped

 1/3 Cup Canned Red Kidney Beans, Drained (60g), rinsed & drained

 1 Fresh Lime (49g), cut into wedges

Method 

Place chicken in a medium snap-lock bag and add spice mix. Seal bag and shake to coat. Spray a non-stick frying pan with oil and heat over medium heat.

Cook chicken for 2 minutes each side or until cooked through. Transfer to a plate and set aside to cool slightly.

Divide rice, spinach, onion, corn, capsicum and beans between bowls. Cut chicken into pieces and add to bowls.

Serve with lime wedges to squeeze over.

Chicken and Broccoli Soup

Details

Serves 2

10 mins prep

5 mins cooking

303 calories

Ingredients

225g Grilled Lean Chicken Breast, shredded

1 Teaspoon Vegetable Stock Powder (2g)

 300g Broccoli, chopped

 1 Tablespoon Basil Pesto (20g)

 3 Shallots (18g), chopped

 50g Baby Spinach

 1 Wholemeal Pita Bread (40g)

Method

Pour 2 ½ cups (625 ml) boiling water into a medium saucepan. Place over high heat.

Add stock powder and broccoli. Cover and return to the boil. Cook for 3 minutes or until just tender.

Add shallot and spinach. Cook for 2 minutes then remove from heat.

Carefully blitz with a handheld blender until just smooth. Return to heat.

Add chicken and pesto and season with freshly ground black pepper. Stir to heat chicken through. Serve with pita bread.

 

Penang Chicken Curry

Details

Serves 6

15 mins prep

10 mins cooking

297 calories

Ingredients

 1 Tablespoons Red Curry Paste (20g)

 800g Lean Chicken Breast, cut into strips

 2 Teaspoons Fish Sauce (10g)

 1 X 400g cans Coconut Flavoured Evaporated Milk (400g)

 2 Tablespoons Brown Sugar (40g)

 250g Broccoli, cut into florets

 150g Snow Peas

 2 Tablespoons Peanut Butter, No Added Sugar Or Salt (40g)

Method

Heat a large non-stick frying pan over medium heat.

Add the curry paste and cook, stirring, for 1 minute. Follow this with the chicken and stir to coat in the paste. Add the coconut milk and cook, stirring often, for 2 minutes (don’t let the mixture boil).

Add the fish sauce, sugar and peanut butter. Stir until smooth. Simmer gently for 5 minutes or until the chicken is cooked through (don’t allow the sauce to boil or it will separate).

Meanwhile, cook the broccoli and snow peas in steamer set over a saucepan of simmering water for 2-3 minutes or until tender-crisp

Divide the chicken, sauce and vegetables among serving plates. Serve and enjoy!

 

Chicken and Broccoli Laska

Details

Serves 2

15 mins prep

10 mins cooking

356 calories

Ingredients

1g Olive Oil Spray

1 Tablespoons Laksa Paste (20g)

2 Cups Salt Reduced Chicken Stock Liquid (480g)

1 X 375 ml Can Coconut Flavoured Evaporated Milk (375g)

180g Lean Chicken Breast, thinly sliced

250g Broccoli, cut into florets

120g Bean Sprouts

1/4 Cup Mint Leaves (10g)

1/4 Cup Fresh Coriander (10g)

1 Fresh Lime (49g), cut into cheeks

Method

Spray a large saucepan with oil and heat over medium heat. Add laksa paste and cook, stirring, for 1 minute or until fragrant.

Stir in chicken stock and milk. Bring to a very gentle simmer over medium heat.

Add chicken and broccolini stems (cut any thick stems in half lengthways). Cook for 5 minutes then add the broccolini florets. Cook for 2 minutes more or until chicken is cooked through and broccolini is tender.

Divide between bowls. Top with bean sprouts, mint and coriander. Serve with lime cheeks to squeeze over.

 

Teriyaki Chicken & Vegetable Stir-fry with Noodles

Details

Serves 2

15 mins prep

15 mins cooking

308 cals per serve

Ingredients

1 1/2 Tablespoons Reduced Salt Soy Sauce (30g)

 2 Teaspoons Mirin (10g)

 1 Teaspoon Honey (7g)

 200g Lean Chicken Breast, halved horizontally

1 Clove Garlic (3g), finely chopped

1 Red Capsicum (155g), thinly sliced

60g Uncooked Soba Noodles

 1 Bunch Gai Lan (160g)

 1g Olive Oil Spray

 1 Shallot (6g), thinly sliced

 1 Celery Stalk (55g), thinly sliced

 80g Snow Peas, trimmed

1 X 4cm pieces Ginger (20g), finely grated

Method

Combine soy sauce, mirin and honey in a small bowl. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes.

Cook noodles following packet directions. Drain and set aside. Cut gai lan to separate stems and leaves; shred leaves.

Spray a non-stick frying pan or wok with oil and heat over medium heat. Add chicken and cook for 3 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.

Wipe pan clean with some paper towel. Spray with oil and heat over medium-high heat. Add garlic and ginger, and stir-fry for 30 seconds.

Add shallot, celery, capsicum, gai lan stems and a splash of water. Stir-fry for 2 minutes. Add snow peas and stir-fry for 1 minute. Add gai lan leaves and stir-fry for 1 minute.

Add noodles to pan and season with freshly ground black pepper. Toss to combine and heat through.

Divide between bowls. Slice chicken, add to noodles and serve.