Chicken Recipes for a Quick Lunch

Chicken Recipes for a Quick Lunch




Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Are you on the road for a week and need a quick and easy recipe to save the day? These chicken recipes are just for you. Delicious, practical and quick to prepare, as they are all prepared in under 40 minutes!

These chicken recipes are also very different and allow you to taste an incredible variety of dishes throughout the week without fear of getting sick! From a very practical pie in a skillet to a very healthy salad, the guide has prepared delicious options for you. Verify!

5 quick chicken recipes for lunch

Rice with chicken in the microwave



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 30 minutes

Performance: 4 servings

Complexity: light

Ingredients

  • 1 and 1/2 cups uncooked rice, washed and drained
  • 1 chopped pitted tomato
  • 3 cups hot water (tea)
  • 1 chopped onion
  • 2 chicken bouillon cubes
  • 1 grated carrot
  • 8 chopped green olives
  • 1 large chicken breast, cooked and cut into cubes or strips
  • 50 g grated parmesan cheese
  • 1 can of steamed corn and pea vegetables
  • parsley for decoration
  • 1 cup curd

Preparation mode

In a microwave-safe ovenproof dish, combine rice, chicken broth, water, onion, and carrots. Cover with plastic wrap and poke small holes for ventilation with the tip of a knife. Cook at maximum power for 10 minutes. Carefully remove and check that the rice is soft. Add the rest of the ingredients, mix lightly and microwave at full power for another 5 minutes. Then serve garnished with parsley.

chicken bean recipe



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 40min

Performance: 6 potions

Complexity: light

Ingredients

  • 1 kg cassava, peeled and cut into pieces
  • 2 tablespoons oil
  • 1 chopped onion
  • 2 and 1/2 cups cooked and shredded chicken breast
  • 1 minced garlic clove
  • 2 pitted chopped tomatoes
  • 1 cup chopped parsley (green)
  • 2 glasses of water (tea)
  • 1 cup coconut milk (200 ml)
  • 2 tablespoons red pepper sauce
  • 1 chicken bouillon cube
  • Chopped parsley for sprinkling

Preparation mode

Put the cassava into the pressure cooker, cover with water and cook for 15 minutes. Turn off, wait for natural pressure release and open the pan. If the cassava is still hard, cover it with a little water and cook for a few more minutes. To book. Heat oil in a large skillet over medium heat, sauté onion and garlic until golden brown. Add chopped chicken, parsley, tomatoes, coconut milk, chicken broth diluted in water, chili sauce and cook for 10 minutes. Mash the cassava and add to the fried chicken. Stir and cook for another 10 minutes or until soft. Transfer to a serving platter, sprinkle with parsley and serve, garnish with pepper if desired.

Chicken breast with beer and pea sauce



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 30 minutes

Performance: 4 servings

Complexity: light

Ingredients

  • 1 cup fresh peas
  • Salt and black pepper to taste
  • 2 tablespoons butter
  • 8 chicken breast fillets
  • 1/2 onion grated
  • 1 tablespoon wheat flour
  • 1 cup (tea) dark beer

Preparation mode

Boil fresh peas in boiling salted water for 5 minutes, drain and set aside. Heat half the butter in a large skillet over medium heat and fry the fillets for 2 minutes on each side or until golden brown. Transfer to a plate and keep warm. Fry the onion in the remaining oil in the same pan for 3 minutes and sprinkle with flour, stirring constantly, for 1 minute. Pour in the beer and peas, stirring until the mixture thickens. Drizzle the fillets and serve with mashed potatoes, if desired.

Pie in a pan with chicken filling



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 25min

Performance: 3 servings

Complexity: light

Ingredients

  • 3 eggs
  • 2 tablespoons melted butter
  • 1/2 cup (tea) milk
  • 3/4 cup (tea) wheat flour
  • 4 tablespoons grated parmesan cheese
  • salt to taste
  • 1 teaspoon (coffee) baking powder
  • margarine for lubrication

filling

  • 1/2 onion grated
  • 1 and 1/2 cups (tea) cooked and shredded chicken
  • 3 tablespoons of olive oil
  • 1 pitted tomato, diced
  • 1/2 can dried canned green corn
  • 4 tablespoons tomato sauce
  • 1 cup grated mozzarella cheese
  • Salt, pepper and chopped parsley to taste
  • 1 cup(s) cottage cheese

Preparation mode

To make the filling, heat the oil in a skillet over medium heat and sauté the onion for 2 minutes. Add chicken, tomatoes, corn, sauce and fry for 3 minutes. Remove from heat and season with salt, pepper and parsley. To book. Beat eggs, butter, milk, flour, Parmesan and salt in a blender until smooth. Stir the yeast with a spoon. Pour the batter into an oiled medium non-stick skillet, spreading evenly. Spoon over the sauté, mozzarella and cottage cheese. Cover and cook over low heat for 8 minutes or until firm and golden. Switch off and serve.

Quick and Healthy Chicken Salad



Photo: Kitchen guide

Photo: Kitchen guide

Photo: Kitchen guide

Time: 30 minutes

Performance: 5 servings

Complexity: light

Ingredients

  • 5 chicken breast fillets
  • 1 iceberg lettuce, washed and chopped
  • 2 minced garlic cloves
  • 1 bunch washed arugula
  • 3 tablespoons oil
  • 1 cup cherry tomatoes, cut in half
  • Salt and black pepper to taste
  • 1/2 chopped red bell pepper without seeds
  • 1 chopped red onion
  • 1/2 seedless yellow sweet pepper, sliced

Sauce

  • 2 tablespoons mustard
  • 4 tablespoons of vinegar
  • 2 tablespoons honey
  • 12 tablespoons olive oil
  • 1 teaspoon salt

Preparation mode

Place all sauce ingredients in a jar with a lid and shake vigorously until smooth. Pack in five plastic containers and store in the refrigerator. Season chicken with garlic, salt and pepper. Heat the oil in a frying pan with a wire rack and fry the chicken breast for 3 minutes on each side or until golden brown. Let cool and cut. In 5 deep plastic pots, layer the leaves and distribute the tomatoes, onions, and peppers. Lay out the chicken and cover. Store in the refrigerator and serve with each salad jar with a small jar of dressing.

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