Time-saving tip: Use boneless skinless chicken breasts and you'll save an extra 15 minutes.
The tikka marinade for grilled chicken is a combination of hot aromatic spices and cool yogurt.
Succulent chunks of chicken and colourful skewers of fruit and vegetables make a pretty plate. Setting part of the marinade aside for basting the chicken ensures that you don't transfer raw chicken juices to the cooked food.
This smashing sandwich is also a great way to use up leftover cooked chicken. You'll need about 3 cups (750 mL) chopped instead of the chicken breasts.
Because most of the fat in chicken is in the skin, removing it — and its 16 grams of fat — makes chicken a lean choice. The parsley, lemon and garlic topping does the job the skin usually performs, keeping the breasts moist and juicy. Serve with rice pilaf and Honey Acorn Squash. Pop the squash into the oven 15 minutes before adding the chicken.
Crunchy, dry melba toast makes the crispiest chicken with the least amount of fat — just a few spoonfuls of butter tossed with the crumbs. This coating would work equally well on skinless thighs or chicken fingers.
These burritos are loaded with beautifully seasoned chicken from our roasted chicken & veggies, as well as cilantro and your choice of Big Batch White Rice or Big Batch Brown Rice.
This dinner is quick enough for weeknights but elegant enough for entertaining. The chicken can be stuffed using a spoon, but a disposable piping bag is much easier. Save the chicken filets, which are super tender for a stir-fry or chicken fingers. Serve with a side salad and sauteed vegetables.
