Looking for some simple and tasty chicken or other recipces to prepare for the week

[FLEXjs]

I eat more red meat than chicken and about as much pork (maybe a little less) as chicken.

But Mrs Flex likes to mix things up.

 

[monsoon]

I have a hard time eating chicken because I ate so much of it in my bb youth. But something that makes almost everything tolerable is spice. I used to make a chicken crock pot curry. Something like this;
In crock pot, as many chicken breast as fit, or mix in a few thighs for better moisture/flavor. Add a can of chicken broth, can of coconut milk, green curry paste to taste, red chiles, lime juice, seasonings of your preference and cook on low overnight. Ladle into individual Tupperware bowls over rice, noodles, or plain and pack in fridge.
Reheat to eat and prepare to shoot fire from your bunghole.

 

[daman1]

I squirt lemon juice, lemon zest, and salt/pepper into a zip lock bag and marinade the chicken for 24 hours. I grill the chicken. Pretty tasty and easy.

 

[Rebel Yell]

Duuuudes you guys rooock! I just totally culinarily nutted!!
Thank you!!!

 

[DaSarge]

Duuuudes you guys rooock! I just totally culinarily nutted!!
Thank you!!!

Wut?

 

[daman1]

Wut?

Apparently you choked his culinary chicken..

 

[bthatch]

This article has a recipe for an Asian Chicken Wrap with cashews and peanut lime dressing that I absolutely love: https://www.beachbodyondemand.com/blog/no-cook-meal-prep

 

[BackAtIt]

I haven't read thread, so please forgive if this has already been said...I inject my meat/chicken when desiring flavor...You can't go wrong with obtaining flavor and juicyness of said meat/chicken, just "food" for thought!....

 

[OldManStrength]

My go to, onions, bell peppers (all colors) mushrooms, fried in olive or coconut oil, cook till onions are carmalized, add in chopped chicken breast cooked in the oven or barbecue,

Add 8oz of the above to 1/2 cup rice, half cup ranch beans, good to go.

 

[Rebel Yell]

I haven't read thread, so please forgive if this has already been said...I inject my meat/chicken when desiring flavor...You can't go wrong with obtaining flavor and juicyness of said meat/chicken, just "food" for thought!....

You inject your meat? Whoa....Gnarly.

 

[hawkeye]

Mushroom Asiago Chicken


•1 lb boneless skinless chicken breast (about 2 large)
•2 cups mushrooms, cut in half
•1 clove garlic, minced
•3 springs fresh thyme
•1 1/2 cups dry white wine
•1/2 cup seasoned flour
•2 tbs butter
•2 tbs olive oil
•1/2 cup heavy cream
•1/4-1/2 cup shredded asiago cheese
•1/2 tsp salt (or to taste)
•1/4 tsp pepper (or to taste)
•seasoned flour:
•1/2 cup all-purpose flour
•1 tsp salt
•1/2 tsp black pepper




Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)

Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.

Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.

Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.

Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.

Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used 1/2 cup).

Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water...however, the reduction will taste better.

Add chicken back to pan and heat through.

Garnish with sprigs of fresh thyme. May be served over any pasta.

About 4 servings.

Oh dear god, this sounds incredible!!

 

[Superman5000]

Hey guys, I know a lot of you make food in bulk on Sundays. Happy to have chicken and rice or some other protein tasty lunches. But I can't seem to find any good , tasty and easy to make recipes.
No of any standard go to recipes?

I would personally pinterest some crockpot recipes so you have a lot of leftovers.