For this recipe I have opted for a skinless chicken breast which contains less fat and is a great source of protein. Parmesan is generally high in calories so it important to eat it within moderation. As the recipe is baked rather than fried it is automatically healthier because there are no additional calories from the oil. When I ate this Parmesan chicken, it was alongside some salad, rice and broccoli but it is most commonly eaten with spaghetti and a rich tomato sauce. Parmesan can be quite rich to the pallet if you are not used to it, therefore I think it makes a great side dish.
Recipe: Parmesan Chicken (serves 3-4)
50g parmesan, finely grated
25g fine cornmeal
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp crushed chilli
400g skinless chicken breast, cut into strips
1 lemon, cut into wedges for serving
Preheat the oven to gas mark 6 and lightly oil an oven tray.
Whisk the egg in a bowl.
In another bowl mix the Parmesan, polenta, thyme, paprika and chilli. Even spread this mix onto a tray.
Place the chicken pieces into the egg until fully coated to allow the Parmesan crumb to stick.
Then one at a time add the chicken pieces to the tray and cover in the Parmesan crumb mixture.
Bake in the oven for 15-20 minutes until the crumb is slight crispy, golden and the chicken is fully cooked.
I’m not sure if anybody reading this watches Sundai Love on YouTube but she is often cooking such tasty looking meals and I’m always inspired. A while back she cooked chicken and it looked delicious I had to try the recipe for myself. I did tweek the ingredients slightly but it’s close enough, very similar to a sweet and sour style chicken. I feel like this recipe is quite indulgent and something to be enjoyed every now and then because of the strong flavoured ingredients. The skinless chicken breast is a great source of protein, protein rich foods are known to make a person feel fuller which would reduce feelings of hunger after eating.
Recipe: Sweet Zesty chicken (serves 1)
1 portion of rice
1 chicken breast, diced
1 tbsp oil for frying
1/2 tsp brown sugar
1/2 tsp garlic powder
1 tbsp light soy sauce
1 tbsp tomato ketchup
1 tsp lemon juice
Pinch of flaked chilli
First put the rice to cook according to the packets instructions. Preheat the oven to gas mark 5.
Heat the oil in a pan and dice the chicken.
Gently fry the chicken on each side for 1 minute.
In the meantime mix the sugar, garlic, soy sauce, ketchup and lemon juice in a small bowl.
Once the chicken is done put each piece into the bowl and coat in the sauce.
Pour away any excess oil if any.
Return the chicken back to the pan and heat for 3 minutes before placing on a baking tray in the oven for 12-15 minutes.
Once the chicken is fully cooked, serve along with the rice.
Today, I’m sharing a common favourite takeaway meal loved by so many people in the UK. The stir frying technique originates from Chinese, where meals are cooked in a wok using a little oil. I don’t order takeaway food so often but the last time I ate stir fry noodles from a takeaway, they were so greasy and I didn’t enjoy it that much. My version is so much more healthy and you can get the pleasure of making it yourself.
Here I am sharing a recipe that I have created from searching online and the flavours all go together so well and it tastes amazing, with the tanginess from the vinegar and sweetness from the sugar. I’ve also added some of my favourite vegetables like broccoli and carrot for that extra nutritious crunch. Also, I made this meal for myself, but if you are making it for more people you can easily double the ingredients or tailor it to your preferences.
Recipe: Stir Fry Noodles with Chicken (serves 1)
1 tbsp oil
4 small chicken fillets
Chunk of broccoli – cut into smaller florets
70g egg noodles
1 garlic clove – crushed
2 inch of spring onion – finely sliced
2 tbsp soy sauce
10ml white wine vinegar
1/2 tsp brown sugar
Sprinkle of chilli and salt
2 bunches of kale
1 inch carrot – cut into sticks
1 tsp tomato ketchup
Set the oven to gas mark 6 and heat some oil in a pan.
Fry the chicken in a little oil for a few minutes each side and place in the oven along with the broccoli for 15-20 minutes until fully cooked.
In the meantime, cook the noodle according to the packet, drain and set aside.
Then fry the garlic for 3 minutes, add the soy sauce, white wine vinegar, sugar, chilli and salt. Mix in the water leave to reduce for 5 minutes.
Next add the noodles, kale, spring onion and carrots to the pan and stir together, making sure everything absorbs the flavours in the pan.
Once the broccoli and chicken are cooked add them both to the pan and mix together and serve.
Hello everyone, I hope your day has been well. Today’s recipe is something I would usually eat on a Sunday afternoon for my dinner with some veg and salad on the side. It’s quite a simple nutritious meal with protein from the chicken and fibre and magnesium from the brown rice. Sometimes the idea of eating healthily might seem quite difficult but a simple switch of white to brown rice makes such a big difference. I’ve not included a recipe or measurements here as I didn’t follow a recipe but you can get an idea of what ingredients to use below. I’m all about flavour with food.
Hi everyone, thanks for clicking on my blog post. I hope you’ve had a great morning wherever you are in the world. Today’s recipe is Empanadas which were the first thing I posted on my blog back in 2015 but for some reason I didn’t include the recipe. I enjoy making this empanada pastry because it’s light, flaky and rich in flavour from the butter and egg. My first favourite part is taking out the tray once they are cooked and seeing the sauce oozing out adding more colour to the pastry but my second favourite part is eating them (I like to eat these alone because they are so filling).
Chicken Empanadas (makes 18)
Ingredients for Chicken filling
5 large chicken breast
2 tbsp of oil for frying
1/2 an onion – finely diced
2 garlic cloves – crushed
1 tbsp tomato sauce
1/2 spring onion – finely sliced
Prepare the chicken, dice into bite sized chunks and season with the garlic powder, salt, chilli powder, paprika, basil and oregano. Leave this to marinate for a few ours before cooking.
Next, heat oil in a frying pan, crush the garlic and dice the onion. Once hot, add them both to the pan and keep on a low heat.
Add the chicken to the pan. Mix the water and tomato sauce together in a cup and stir into the pan.
Increase the heat slightly, cover with a lid and cook for 20 minutes.
Add the spring onion and sweetcorn to the pan and cook for a further 5 minutes, then leave to cool.
Ingredients for Empanada pastry
525g plain flour
2 small pinches of baking powder
263g melted butter
1 1/2 egg
50ml warm water
1/2 egg for glazing the pastry
Melt the butter in the microwave and leave to cool.
Put the flour and baking powder into a bowl then make a hole in the middle.
Once the butter is cooled, whisk in the egg and water then pour into the middle of the flour mixture.
Knead the dough for 5 minutes until kit forms a soft dough, wrap in clingfilm and leave in the fridge for a minimum of 30 minutes.
Making the Empanadas
Preheat the oven to gas mark 6 and lightly oil 3-4 baking trays.
Once the chicken has cooled down, roll out the pastry and cut out circle shapes.
Fill half of the pastry with the chicken mixture, fold over the pastry, seal the edges using a fork and place onto the tray.
Do this until everything is used up and use a brush to glaze the top with egg.