EASY PINEAPPLE CHICKEN
An easy weeknight dinner, this quick chicken stir-fry with pineapple is as delicious as it is colorful! Serve with rice for a complete meal, or fried rice for a treat. Add red chile flakes to the mix if you want something sweet and spicy!
Provided by Natasha
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
- Heat the remaining 1 tablespoon of olive oil in a wok. Add bell pepper and stir-fry for 3 minutes. Add scallions and cook for 2 more minutes. Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the centre, 10 to 15 minutes.
- Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes. Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 22 g, Cholesterol 64.6 mg, Fat 13.1 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 2.2 g, Sodium 782.9 mg, Sugar 14.9 g
ROSEMARY-ROASTED CHICKEN WITH APPLES AND POTATOES
The beginning of fall comes with an abundance of apples, which means it's time to start baking! But more than pies, apples roast extremely well with chicken! This dish makes a fantastic sweater-weather meal, with beautifully roasted chicken and an apple, potato, and onion bake that takes advantage of the delicious roasted chicken drippings.
Provided by Diana71
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray the top and bottom parts of a broiler pan with cooking spray.
- Melt butter in a skillet over medium heat and add onion slices. Sprinkle onions with 1 teaspoon salt and saute for 2 minutes. Add sugar and continue cooking until onions are translucent but not browned, 6 to 8 minutes. Remove from heat.
- Layer apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan. Cover with the part top of the broiler pan.
- Drizzle olive oil over chicken thighs. Sprinkle with fresh rosemary, salt, and pepper. Rub olive oil and spices thoroughly all over each thigh and place on the top part of the broiler pan.
- Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Serve apples, potatoes, and onion alongside chicken thighs.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 34.8 g, Cholesterol 81.2 mg, Fat 20.5 g, Fiber 4.5 g, Protein 21.3 g, SaturatedFat 6.4 g, Sodium 486 mg, Sugar 15.8 g
ONE-PAN MAPLE ROSEMARY CHICKEN RECIPE BY TASTY
Winter Dinner For Four
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
- To the baking sheet, add the purple potatoes, Brussels sprouts, baby carrots, butternut squash, apple, and red onion.
- In a small bowl, whisk together the Dijon mustard, maple syrup, garlic, rosemary, and lemon juice.
- Lay the chicken thighs skin-side down on top of the vegetables. Season the chicken with salt and pepper, then brush with about ⅓ of Dijon-maple mixture.
- Bake for 30 minutes, or until juices from the chicken run clear. Optional: Broil for 2-3 minutes to brown and crisp the chicken skin.
- Serve the chicken with the vegetables.
- Enjoy!
Nutrition Facts : Calories 467 calories, Carbohydrate 51 grams, Fat 14 grams, Fiber 7 grams, Protein 36 grams, Sugar 20 grams
ROASTED CHICKEN WITH ROSEMARY
Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. -Isabel Zienkosky, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.
Nutrition Facts : Calories 449 calories, Fat 28g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 479mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.
ROSEMARY MARINATED CHICKEN THIGHS WITH SPICY ORANGE GLAZE AND ORANGE-PINEAPPLE RELISH
Provided by Bobby Flay
Yield 4 servings
Number Of Ingredients 19
Steps:
- Spicy Orange Glaze: Place all ingredients in a medium saucepan and bring to a boil on the grill. Cook until reduced to 1 cup. Set 1/4 cup aside.
- Chicken: Whisk together the oil, garlic and rosemary in a large baking dish. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat grill to medium-high. Remove chicken from marinade and season with salt and pepper to taste. Grill skin side-down until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 6 to 7 minutes until cooked through, turning and basting with the Spicy Orange Glaze every 2 minutes. Remove from the grill, place on a platter and brush with the reserved Spicy Orange Glaze. Serve with the Orange-Pineapple Relish on the side.
- Orange-Pineapple Relish: Combine all ingredients in a bowl and season with salt and pepper.
GRILLED ROSEMARY CHICKEN BREASTS
This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.
Provided by Semigourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
- Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
- Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g
BEST ROSEMARY CHICKEN
This is a terrific recipe for anyone who cooks for one or two people. Plus, it can easily be doubled to feed more. It is perfect for fast-paced weekdays and makes a complete meal when served with buttered beans and rolls. -Luke Armstead, Oregon City, Oregon
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Flatten chicken to 1/4-in. thickness. In a nonstick skillet, cook chicken in oil over medium-high heat for 3-4 minutes on each side or until no longer pink. Sprinkle with lemon juice, rosemary, oregano and pepper.
Nutrition Facts : Calories 172 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 74mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
ROSEMARY CHICKEN
Chicken breasts baked with rosemary, olive oil, onion and seasoning. So simple, so sophisticated. Yum.
Provided by Judith Armstrong
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 3.6 g, Cholesterol 68.4 mg, Fat 8.3 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1.3 g, Sodium 307.4 mg, Sugar 1.2 g
MARINATED ROSEMARY CHICKEN
This moist chicken, sent in by Wendy Molzahn of Beaumont, Alberta, is partially cooked in the microwave just before grilling to speed up cooking. The rosemary marinade enhanced the meat flavor...and there's enough sauce to set aside for basting.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. , Place chicken in an ungreased 13-in. x 9-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once. , Immediately place chicken over drip pan and grill covered, over indirect medium heat for 6-8 minutes on each side or until juices run clear, basting occasionally with reserved marinade.
Nutrition Facts : Calories 175 calories, Fat 8g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 312mg sodium, Carbohydrate 2g carbohydrate, Fiber 0 fiber), Protein 23g protein. Diabetic Exchange
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- Clean the chicken well. Flip over from the breast side and using a sharp knife and steady hand, slice down the spine of the chicken but not all the way through. Flip back over and press down to flatten and butterfly.
- Coat a heavy cast iron 10-12" skillet with cooking spray. Place a couple of sprigs of rosemary in the skillet then the chicken on top of it. Place the butter pieces on the chicken (under the wings) then drizzle on the olive oil. Sprinkle with lemon pepper and salt.
- Pour the wine and chicken broth into the skillet, add the pineapple/juice and place the remaining rosemary on/around the chicken. Cover with a lid (securely) and put the skillet on a cookie sheet. Roast in a preheated 425 over for 50-60 minutes. Remove the lid, take a ladle and scoop broth on the chicken several times. Cook another 15-20 minutes uncovered to brown the chicken. Remove, take out the cooked rosemary sprigs, add two fresh ones, and replace the lid. Let the chicken rest for about 15 minutes before serving.
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