Chicken breasts are so versatile they make an incredible ingredient for the main meal. They can be cooked in so many ways. You’ll be surprised how its texture differs!
Chicken, combined with spices, vegetables, and beans changes it dramatically and, as we will see now, make for delicious dishes! Let’s get started then!
This may seem to be a strange mix, but oh it is well worth trying it.
Getting some people to eat beans is difficult. I am thinking mostly of children, of course. Hummus is a tasty way to get them all the nutrients they need. Well, we need it.
This recipe serves 4 and takes 10 minutes of prep time, 25 minutes to cook. 35 minutes to a hummus-crusted chicken! What else could you ask for?
- 4 Boneless, Skinless Chicken Breasts
- Salt and Pepper
- 1 Zucchini, chopped
- 1 Yellow Squash, Chopped
- 1 Medium Onion, Chopped
- 1 Cup Hummus, Homemade is always better, but storebought is fine too
- 1 tbsp. Olive Oil
- 2 Lemons
- 1 tsp. Smoked Paprika or Sumac
Start by preheating the oven to 450 degrees (230º C). You can use one big baking dish or two smaller ones. Prepare them with oil (or cooking spray).
Grab the chicken breasts and pat them until they are dry. Season them with salt and pepper. Take a large bowl and mix the vegetables with olive oil, salt, and pepper. It all must be coated evenly.
Put the vegetables on the tray (or trays) in one layer. Slice one lemon and add it on top of the vegetables. The chicken breasts go on top of lemon slices. This will give the vegetables a great taste from the fat the chicken and the lemon juice.
Cover each chicken breast with hummus. Make sure it is all well covered. Use one lemon to add lemon juice to the vegetables and chicken. Add the smoked paprika over it too.
Cook for 25 minutes. This time can vary a little depending on your oven, so make sure the chicken breasts are cooked through and through, and the vegetables are nice and tender.
CREAMY CHICKEN, QUINOA AND BROCCOLI CASSEROLE
Casseroles are our absolute favorite dish. They can be adapted to everyone’s taste and inventing your very own is easy-peasy!
Today, we have for you a creamy chicken, quinoa and broccoli casserole. This is a very tasty way to add nutrients to your chicken. You have Quinoa, which is a superfood and is wonderful for your body. Broccoli, as we all know, is very healthy and tends not to be very well-liked. This is balanced out by the creamy cheese and luscious chicken.
This recipe serves 6.
- 2 Cups Chicken Broth (Reduced Sodium preferred)
- 1 Cup of Milk
- 1 tsp Poultry Seasoning
- ½ Cup Flour
- 2 Cups Water, divided
- 1 Cup Uncooked Quinoa, Rinsed
- ¼ Cup Cooked, Crumbled Bacon
- 1 Pound Boneless Skinless Chicken Breasts
- 2 tsp Seasoning
- ¼ Cup Shredded Gruyere Cheese (or any you like)
- 3 Cups Fresh Broccoli Florets
We will start with the sauce. Turn the oven up to 400 degrees (200ºC). We need a 9”x13” baking dish. Now, we don’t want the casserole to stick to the bottom of the sides of the dish, so we need to grease it up with oil. It needs to be well covered with a generous layer.
In a saucepan, mix the chicken broth and ½ cup of milk and bring to a low boil.
In a bowl, whisk ½ cup of milk, the poultry seasoning, and the flour. Once it is smooth, add it in the saucepan. Keep whisking until the sauce is nice and creamy.
Grab a large bowl and add the creamy sauce, one cup of water, the quinoa and bacon. Stir well. Pour it into the baking dish.
We need to slice the chicken breasts into strips. Put them on top of the ingredients on the baking dish. Add seasoning and bake for 30 minutes (uncovered).
Boil water and add the broccoli for one minute. Run it under cold water. We will need it later.
Take the dish out of the oven, stir the casserole around and add the broccoli if the sauce is thick, the chicken breasts cooked. If they aren’t ready, cook uncovered for another 10 or 15 minutes, then add the broccoli. Add cheese and bake it for 5 more minutes, so the cheese melts nicely.