VACUUM PACKED COOKED CHICKEN RECIPES
EASY CHICKEN FAJITA MARINADE RECIPE | ALLRECIPES
This is a simple fajita marinade that has been bounced around in my family for at least 15 years. It's simple, tasty, easily altered for a twist on the taste, and can be easily prepared in under 15 minutes. Serve with other fajita elements and enjoy! Some ideas: sauteed green bell pepper with white or yellow onions, jalapeno slaw, homemade salsa (tomato or mango), etc.
Provided by jmcdaneld
Categories Marinades
Total Time 4 hours 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 10 servings
Number Of Ingredients 8
Steps:
- Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken strips from marinade; discard used marinade.
- Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.
Nutrition Facts : Calories 259.8 calories, CarbohydrateContent 5.9 g, CholesterolContent 70.3 mg, FatContent 14.1 g, FiberContent 0.8 g, ProteinContent 27 g, SaturatedFatContent 2.3 g, SodiumContent 74.3 mg, SugarContent 4 g
CHICKEN AND LEEK TRAYBAKE RECIPE - BBC FOOD
This chicken traybake smells really spectacular as it slowly cooks in the oven. The stock keeps the chicken wonderfully moist and tender and the roasted radishes add colour and crunch. Each serving provides 473 kcal, 52g protein, 27g carbohydrates (of which 4g sugars), 15g fat (of which 6g saturates), 11.5g fibre and 2.1g salt.
Provided by Rukmini Iyer
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Place the leek, thyme, garlic, lentils and radishes in a roasting tin, stir to combine and make four indentations in the mixture. Place the chicken breasts in the indentations and cover each breast with a teaspoon of mustard.
- Mix together the breadcrumbs, parsley, olive oil and sea salt in a small bowl. Scatter evenly over the mustard on each chicken breast.
- Carefully pour the stock into the tin, covering the vegetables and around the chicken breasts. Take care not to get any stock on the breadcrumbs.
- Roast for 35–40 minutes, or until the chicken is cooked through and the breadcrumbs are crisp and golden. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the breast is pierced with a skewer. Leave the dish to stand for 10 minutes.
- Stir in crème fraîche and season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 473kcal, CarbohydrateContent 27g, FatContent 15g, FiberContent 11.5g, ProteinContent 52g, SaturatedFatContent 6g, SugarContent 4g
More about "vacuum packed cooked chicken recipes"
CHICKEN AND LEEK TRAYBAKE RECIPE - BBC FOOD
This chicken traybake smells really spectacular as it slowly cooks in the oven. The stock keeps the chicken wonderfully moist and tender and the roasted radishes add colour and crunch.
Each serving provides 473 kcal, 52g protein, 27g carbohydrates (of which 4g sugars), 15g fat (of which 6g saturates), 11.5g fibre and 2.1g salt.
From bbc.co.uk
Reviews 3.8
Calories 473kcal per serving
From bbc.co.uk
Reviews 3.8
Calories 473kcal per serving
- Stir in crème fraîche and season with salt and pepper. Serve immediately.
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