Crisp Lemon Chicken Recipes

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CRISPY CHICKEN THIGHS WITH CARAMELIZED LEMON RINDS

The next time you juice a lemon, don't toss the rinds! Instead, wrap them up and save them in the fridge, then make this easy chicken recipe. It works with zested lemon rinds, too. The rinds get cooked down with the chicken and maple syrup, resulting in sweet and tangy pan drippings designed for drizzling over everything.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5



Crispy Chicken Thighs with Caramelized Lemon Rinds image

Steps:

  • Preheat the oven to 450 degrees F.
  • Pat the chicken thighs quite dry with paper towels. Sprinkle them on both sides with 2 teaspoons salt and 1 1/2 teaspoons pepper.
  • Heat a large ovenproof skillet (preferably cast iron) over medium-high heat. Add the oil and heat until shimmering. Add the chicken thighs to the skillet skin-side down and nestle the lemon halves around them so the cut sides touch the skillet. Cook until the chicken skin is very golden brown, 12 to 14 minutes. (The lemon halves should char, but if they start completely blackening, lift them up and place them on top of the chicken as it cooks.)
  • Lift up each lemon half, brush the cut side with maple syrup and return to the skillet cut-side down. Transfer the skillet to the oven and roast until the chicken is almost cooked through, 5 to 7 minutes. Flip the thighs so they are skin-side up, then continue roasting until no longer pink near the bone, another 5 minutes. Serve the chicken with the saucy pan drippings spooned over.

8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil or other neutral oil
2 tablespoons maple syrup
Halved, juiced rinds of 2 lemons

CRISPY CHICKEN WITH LEMON ORZO

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16



Crispy Chicken with Lemon Orzo image

Steps:

  • Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
  • Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
  • Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
  • Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
  • In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
  • Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

2/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin-on (about 8 ounces each)
1/4 cup canola oil
9 tablespoons good European-style unsalted butter, such as Plugrá, divided
2 tablespoons minced fresh parsley
Lemon Orzo with Feta, recipe follows
1 lemon, cut into 8 wedges
Preheat the oven to 450 degrees F.
Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

CRISPY LEMON CHICKEN

This is a great American type of fast food the more you taste it the more you want also by using the same recipe but substituting Orange for Lemon you have a sweeter version enjoy and let me know what you think

Provided by foxhay

Time 40m

Yield Serves 3

Number Of Ingredients 18



Crispy Lemon Chicken image

Steps:

  • Cut your chicken into 2 inch pieces and put them into a large bowl.
  • Add in the egg, salt, pepper and oil. Mix it well and set aside.
  • In another large bowl, stir in the corn flour and plain flour plus one teaspoon of salt and pepper
  • And mix it well set aside.
  • Add the chicken into the flour mix and coat each piece generously.
  • Pour about a 1/2 inch of oil plus the sesame oil into a Wok and set it over high heat.
  • When the temperature is 375 degrees,
  • Carefully put some chicken pieces in small batches and fry for 4 minutes
  • Carefully remove the chicken from the oil with a slotted spoon and drain it on paper towels,
  • Finish frying the chicken until they're all done.
  • Set aside keep warm and put together your glaze in the next step.
  • Method Glaze:
  • Let your oil cool slightly in the wok
  • Remove all but 2 tablespoons of oil and put it over medium heat.
  • Saute the minced garlic for a minute, being careful not to burn it
  • Add the rest of the ingredients in and bring the mixture to a boil.
  • Add 1/2 tablespoon corn flour mixed with a little cold water
  • Make sure to stir this for 3 minutes
  • Reduce the heat and simmer it until a saucy thick glaze is created.
  • Pour the glaze over the chicken and serve!
  • Scatter the Spring onion and lemon segments

500grams boneless, skinless chicken
1 egg
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 tablespoon vegetable oil
85g plain flour
2 tablespoons corn flour
oil (for frying) + 1 tablespoon sesame oil
1/2 teaspoon minced garlic
1/2 teaspoon grated lemon rind
80ml fresh lemon juice
1 spring onion chopped
2 lemon segments
1/2 tablespoon corn flour
60ml hoi sin sauce with five spice (Sharwoods)
Dash cayenne pepper
2 tablespoons sugar
Salt and Pepper to taste

CRISPY CHICKEN OVER TURMERIC-LEMON CABBAGE AND PEAS

Starting spiced skin-on chicken thighs in a cold pan gives the skin extra time to crisp. For an easy, one-pan weeknight dinner, the chicken goes on top of a pile of silky cabbage to finish in the oven.

Provided by Rachel Gurjar

Categories     Chicken     Cumin     Garlic     Coriander     Olive Oil     Onion     Cabbage     Lemon     Pea     Cilantro     Lunch     Dinner     Spring     Sauté     Bake     Wheat/Gluten-Free     Peanut Free     Soy Free     Dairy Free     Tree Nut Free     Poultry     Quick & Easy

Yield 3-4 servings

Number Of Ingredients 13



Crispy Chicken Over Turmeric-Lemon Cabbage and Peas image

Steps:

  • Preheat oven to 350°F. Mix cumin seeds, garlic powder, coriander, turmeric, and 1 tsp. salt in a small bowl.
  • Arrange chicken thighs on a plate and pat dry with paper towels. Season generously with spice mixture on both sides. You won't need all of it; set leftover spice mixture aside for adding to cabbage later.
  • Working in 2 batches if needed, arrange chicken thighs, skin side down, in a cold large cast-iron skillet and set over medium-low heat. Cook, undisturbed, until skin underneath is golden brown, about 10 minutes. Increase heat to medium and cook until skin is deep golden brown, about 2 minutes. Turn chicken over and cook 5 minutes. Transfer to a plate. Reduce heat to medium-low if cooking chicken in batches.
  • If skillet seems dry, add oil, then cook onion and garlic over medium heat, stirring occasionally, until onion is translucent, about 3 minutes. Stir in reserved spice mixture and cook, stirring often, until fragrant, about 2 minutes. Add half of cabbage and stir to combine. Let cook 1 minute to wilt slightly, then add remaining cabbage and 1 tsp. salt and stir again to combine. Taste and season with more salt if needed. Add ½ cup water and cover (a baking sheet works great if you don't have a lid). Cook cabbage 10 minutes.
  • Arrange chicken, skin side up, on top of cabbage, then wedge lemon slices evenly between thighs. Transfer to oven and bake until cabbage is tender and chicken is cooked through (an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 22-25 minutes. Remove from oven.
  • Scatter peas over chicken. Return skillet to oven and bake 5 minutes. Remove from oven and scatter cilantro over to serve.

1 tsp. cumin seeds, coarsely crushed
1 tsp. garlic powder
1 tsp. ground coriander
½ tsp. ground turmeric
2 tsp. kosher salt, divided, plus more
2½ lb. skin-on, bone-in chicken thighs (5-6)
2 tsp. extra-virgin olive oil (optional)
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 small head or ½ large head green cabbage (about 1½ lb.), thinly sliced
1 lemon, sliced, seeds removed
⅓ cup fresh or frozen, thawed peas
Cilantro leaves with tender stems (for serving)

CRISP LEMON-OREGANO BREADED CHICKEN

Don't be hardheaded, make your chicken breaded. Try Crisp Lemon-Oregano Breaded Chicken. This breaded chicken dish is dredged in SHAKE 'N BAKE Coating Mix.

Provided by My Food and Family

Time 30m

Yield Makes 4 servings, one chicken breast each.

Number Of Ingredients 4



Crisp Lemon-Oregano Breaded Chicken image

Steps:

  • Preheat oven to 400ºF. Add oregano to coating mix in the shaker bag; shake gently to combine. Moisten chicken with lemon juice; shake off excess. Shake in coating mix as directed on package.
  • Place on foil-covered baking sheet.
  • Bake 20 min. or until chicken is cooked through (165ºF).

Nutrition Facts : Calories 210, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g

1 tsp. dried oregano leaves
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
4 small boneless skinless chicken breasts (1 lb.)
Juice of 1 lemon

CRISPY SAGE & LEMON ROAST CHICKEN

Rub salt into the skin of the roast chicken and leave it overnight for a lovely crisp finish. Chicken and sage are a classic pairing for this Christmas main

Provided by Esther Clark

Categories     Dinner

Time 2h

Yield Serves 4 (or 2 with leftovers)

Number Of Ingredients 8



Crispy sage & lemon roast chicken image

Steps:

  • The night before, put the chicken in a medium roasting tin. Rub the salt generously over the skin and into the cavity, then grind over some black pepper. Push one half of a lemon into the cavity, then tie the legs together with kitchen string. Cover and chill overnight.
  • Heat the oven to 200C/180C fan/gas 6. Dab a little of the excess salt from the skin using kitchen paper.
  • Mix the butter with the garlic and sage. Push the herby garlic butter under the skin using your hands and rub it over the flesh, making sure it's evenly spread out. Stuff the thyme and bay leaves into the cavity, then put the remaining lemon halves in the tin around the chicken. Roast for 1 hr, then baste the chicken with the buttery juices from the tin. Roast for a further 20-30 mins, or until cooked through. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh - the juices should run clear.
  • Transfer the chicken to a board, cover and leave to rest for 20 mins before carving. Slice and serve on a warmed platter.

Nutrition Facts : Calories 537 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 3.1 milligram of sodium

1½kg whole chicken
1 heaped tbsp sea salt flakes
2 small lemons, halved
70g unsalted butter, softened
2 large garlic cloves, crushed
½ small bunch of sage, finely chopped
¼ small bunch of thyme, leaves picked
3-5 fresh bay leaves

CRISPY LEMON CHICKEN THIGHS

Make and share this Crispy Lemon Chicken Thighs recipe from Food.com.

Provided by mailbelle

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6



Crispy Lemon Chicken Thighs image

Steps:

  • In a shallow dish stir together the cornmeal, lemon-pepper seasoning, and dried parsley. In another shallow dish, combine the lemon juice with 1 tablespoon of the olive oil.
  • Dip each chicken thigh into the lemon juice mixture; coat thighs evenly with the cornmeal mixture.
  • In a very large nonstick skillet heat 1 tablespoon remaining olive oil over medium heat. Add chicken thighs to the skillet. Cook for 12 to 15 minutes or until chicken is tender, evenly browned, and no longer pink; turning once. (Add more oil during cooking, if necessary).

Nutrition Facts : Calories 366.2, Fat 16.6, SaturatedFat 2.9, Cholesterol 114.5, Sodium 130, Carbohydrate 24.1, Fiber 2.3, Sugar 0.4, Protein 29.6

1 cup yellow cornmeal
1 -2 tablespoon lemon-pepper seasoning
1 teaspoon dried parsley
2 tablespoons lemon juice
3 tablespoons olive oil
8 boneless skinless chicken thighs

CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY

Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour

Provided by Evelyn Liu

Categories     Dinner

Yield 1 serving

Number Of Ingredients 16



Chinese Take-Away-Style Lemon Chicken Recipe by Tasty image

Steps:

  • Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
  • Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
  • In a medium-sized saucepan heat the oil to 325˚F (170°C),
  • Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
  • In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
  • Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
  • Add the chicken to the frying pan and coat with the lemon sauce.
  • Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
  • Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
  • Enjoy!

¼ lb chicken breast, diced
½ lemon lemon zest
1 teaspoon garlic, crushed
1 tablespoon soy sauce
salt, to taste
pepper, to taste
½ cup flour
2 eggs, beaten
1 cup panko breadcrumbs
2 cups oil
¼ cup chicken stock
½ lemon lemon zest
1 lemon, juiced
4 tablespoons sugar
1 tablespoon water
½ tablespoon corn flour

CRISP LEMON-OREGANO BREADED CHICKEN

Don't be hardheaded, make your chicken breaded. Try Crisp Lemon-Oregano Breaded Chicken. This breaded chicken dish is dredged in SHAKE 'N BAKE Coating Mix.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 4 servings, one chicken breast each.

Number Of Ingredients 4



Crisp Lemon-Oregano Breaded Chicken image

Steps:

  • Preheat oven to 400ºF. Add oregano to coating mix in the shaker bag; shake gently to combine. Moisten chicken with lemon juice; shake off excess. Shake in coating mix as directed on package.
  • Place on foil-covered baking sheet.
  • Bake 20 min. or until chicken is cooked through (165ºF).

Nutrition Facts : Calories 210, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g

1 tsp. dried oregano leaves
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
4 small boneless skinless chicken breasts (1 lb.)
Juice of 1 lemon

SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS

This is a true oven-to-table sheet-pan dinner full of tender, crunchy brussels sprouts and crispy, lemony chicken. A simple lemon-and-herb compound butter seasons both the chicken and sprouts, which are then topped with thin lemon slices that become crunchy in the oven, offering a nice textural element and a bright splash of color and flavor. The key is to cut the lemon rounds almost paper-thin, so they can crisp up and lose their bitterness. This recipe is easily adjustable for a larger batch: Add 4 drumsticks (about 1 ½ pounds) to the chicken thighs, increase the butter by 1 tablespoon and adjust seasonings as needed.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 10



Sheet-Pan Lemony Chicken With Brussels Sprouts image

Steps:

  • Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.
  • Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.
  • Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you'd like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.
  • Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.

3 tablespoons unsalted butter or ghee, at room temperature
2 lemons, both zested (about 2 tablespoons), 1 cut into very thin rounds and 1 halved, seeds removed
1/2 cup flat-leaf parsley leaves and tender stems, finely chopped
Kosher salt and black pepper
3 tablespoons plus 1 teaspoon olive oil
4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
1 1/2 pounds brussels sprouts, trimmed and halved, tough outer leaves removed
1 small red onion, peeled, quartered and cut into 1-inch wedges
1/2 teaspoon red-pepper flakes
1/4 cup grated Parmesan

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From manitobachicken.ca


CRISPY LEMON CHICKEN THIGHS - FOOD NEWS
Season chicken thighs with salt and pepper. Add chicken thighs to pan, skin side down, and sear to render fat and crisp skin (2-4 minutes). Flip chicken legs and repeat. Add garlic and scatter thin lemon slices over thighs. Rub thyme sprigs in your hands above the pan to remove leaves. Place the rubbed sprigs among the thighs. Toss contents of pan.
From foodnewsnews.com


CRISPY LEMON CHICKEN - @BROCCYOURBODY
Instructions. Heat a skillet over medium heat. Coat chicken strips in egg wash then a mixture of almond flour and tapioca flour. Add avocado oil to coat the hot pan then add chicken. Cook for 2-4 minutes each side (depends on the size and thickness of the chicken). While the chicken cooks, make the sauce. In a medium sized bowl, whisk together ...
From broccyourbody.com


7 CRISPY LEMON CHICKEN IDEAS | YUMMY FOOD, YUMMY, FOOD
Aug 3, 2013 - Explore Wendy Verrall's board "Crispy lemon chicken" on Pinterest. See more ideas about yummy food, yummy, food.
From pinterest.ca


CRISPY LEMON HERB CHICKEN AND POTATOES • SALT & LAVENDER
Add the chicken broth, lemon juice, honey, mustard, garlic cloves, Italian seasoning, and salt & pepper (if desired) to the pan. Stir until the mustard is dissolved. Add the chicken back into the pan and place the little potatoes around the chicken. Put the pan in the oven and cook for 45 minutes. Chop the parsley and oregano and set aside.
From saltandlavender.com


LEMON CRISPY CHICKEN IN LUTON - RESTAURANT REVIEWS
Crispy Lemon Chicken with takeout food is good for those visitors who like to have a snack on the go. The courteous staff meets you at this place all year round. The fabulous service is something these restaurateurs care about. This spot offers you attractive prices for yummy meals. The overall score of Crispy Lemon Chicken on Google is 4.5.
From restaurantguru.com


LEMON AND GARLIC BAKED CHICKEN THIGHS - FOOD & WINE
Step 2. Arrange lemon slices, grated garlic, remaining 12 garlic cloves, and half of thyme sprigs in a single layer in a 13- x 9-inch baking dish; toss briefly to disperse the grated garlic. Place ...
From foodandwine.com


CRISPY AIR FRYER LEMON PEPPER CHICKEN WINGS - THEFOODXP
Tap dry chicken wings with paper towels and place in a mixing bowl. Cover them in 2 tablespoon oil, 2 tablespoon garlic salt and 1½ tablespoon lemon pepper. Place on air frying basket at 400˚F. Keep it on air fryer basket for 8 minutes per side, or a total of 25minutes, or until chicken wings get crisp and golden brown on the outside.
From thefoodxp.com


CHINESE LEMON CHICKEN - DINNER, THEN DESSERT
To coat the chicken add the egg, salt, pepper and oil into a bowl and whisk together in a large bowl. In a separate bowl, add ½ cup corn starch and ¼ cup flour and mix well. In a large frying pan or a wok, heat more canola oil in a wok 375 degrees (medium high heat). Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
From dinnerthendessert.com


CRISPY VIENNESE CHICKEN RECIPE: THIS BUTTERY, LEMONY CHICKEN …
Season the chicken with salt and pepper. Dip the chicken into the flour, then into the eggs, then into the panko. Put the chicken into the hot oil. Squeeze some lemon juice over the chicken. Cook until the chicken is golden brown and crispy on both sides and cooked through, about 5 to 7 minutes. Remove to a paper towel to drain.
From 30seconds.com


CRISPY LEMON CHICKEN - THE HOME CHANNEL
Crispy Lemon Chicken. Food • Recipes • Spencer’s Big 30. Ingredients: 2 tablespoons (30 ml) extra virgin olive oil; 6 chicken thighs, skin on, bone in; Salt and pepper; 2 garlic cloves, roughly chopped; 1 lemon, cut in half, and one half thinly sliced; 2-3 sprigs fresh thyme; Method: Preheat oven to 425 F (220 C). Heat a large, heavy saucepan on medium heat and coat the bottom of …
From thehomechannel.co.za


CRISPY LEMON CHICKEN - ASIAN FOOD NETWORK
Crispy Lemon Chicken is one of my family’s favorite dishes and they always look forward to having it for dinner. Juicy chicken seasoned with black pepper, white vinegar and salt, it is also coated with flour for a satisfying crunch. Zesty lemon sauce adds a bright and refreshing flavor to this vibrant dish. Enjoy it with a bowl of rice for a wholesome meal that brings comfort to the …
From asianfoodnetwork.com


LEMON CHICKEN - HOW TO MAKE CHINESE LEMON CHICKEN ... - TASTE OF …
The chicken will stay crispy. The flavor of lemon came through sharply. The meat is flavorful inside out, not just on the surface. Let’s look at the detail of each ingredient, followed by the method of preparing the Chinese style lemon chicken.
From tasteasianfood.com


    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #healthy     #main-dish     #poultry     #low-fat     #chicken     #dietary     #low-sodium     #low-saturated-fat     #low-calorie     #low-carb     #low-in-something     #meat     #number-of-servings

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