3 Ways with Chicken Stri...
Chicken breasts are low in fat, high in protein and incredibly versatile –...
Prep 5 - 15 mins
Cooking 5 - 15 mins
Not 1, or 2, but 3 different and delicious ways to cook your chicken this summer. Not only is it super easy to make, but quick and healthy too!
FOR THE CHICKEN PESTO PASTA SALAD
Prep: 10 mins Cook: 10 mins
*To make the chicken - which you will use in all 3 recipe's:
Firstly drizzle the chicken strips with a little olive oil and season generously with Natural Herbs & Spices Everyday Seasoning and Natural Herbs & Spices Country Herbs Grinder and toss to coat this well.
Then, preheat a non-stick pan and fry the chicken on medium-high heat until golden brown and cooked through. Set aside to rest.
Boil the pasta in a large pot of salted water until al dente, then drain and allow to cool.
In a large bowl toss the pasta with a little drizzle of olive oil to prevent it sticking together. Add the cooked chicken, basil pesto, fresh basil, tomatoes and mozzarella. Season well with extra Natural Herbs & Spices Everyday Seasoning and lemon juice.
Mix to combine making sure everything is coated in the pesto and then serve.
FOR THE CHICKEN LETTUCE TACOS
Prep: 15 min Cook: 5 min
Cut your already cooked chicken (see * above) into smaller pieces, then add the black beans to the same pan the chicken was cooked in with a little drizzle of olive oil and a shake of Natural Herbs & Spices Everyday Seasoning. Cook for a minute and then remove from the heat.
In a large bowl combine the chicken, black beans, tomatoes, onion, avocado, jalapeño and fresh coriander. Season lightly with Natural Herbs & Spices Everyday Seasoning and a squeeze of lime juice. Toss to combine.
Place washed lettuce tacos on a platter and fill with the chicken mixture. Serve with fresh lime wedges.
Prep: 5 mins Cook: 15 mins
Cut your already cooked chicken (see * above) into smaller pieces, then add the bell peppers to the same pan the chicken was cooked in with a little drizzle of olive oil and a shake of Natural Herbs & Spices Everyday Seasoning.
Cook for a minute and then remove from the heat. Then mix the mozzarella and cheddar together in a bowl.
To build the quesadillas:
Place 1 tortilla in a non-stick frying pan, then sprinkle a little cheese over the base. Top with some chicken, bell peppers and spring onions. Then sprinkle over another layer of cheese and top with another tortilla.
Cook over medium heat until the cheese is beginning to melt and the tortilla is golden brown. Flip carefully and cook until the other side is golden brown and crisp.
Repeat with the remaining tortillas and filling.
*Top tip- the best way to eat quesadillas is straight out of the pan!
So cut each one in 4 pieces when hot and crispy and share while building the next one.
Serve with sour cream, spicy salsa and guacamole and enjoy!
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/