What we’re eating ….

Lemon and Parsley Chicken

1 tablespoon olive oil

2 –4 chicken breasts, halved lengthwise

cracked black pepper

1 ½ teaspoons olive oil

1 teaspoon chilli flakes

2 cloves of garlic, sliced or crushed

2 tablespoons lemon juice

½ cup chopped parsley

Heat oil in pan over medium heat. Sprinkle chicken with pepper and add to pan. Cook until browned. Add extra oil, chilli and garlic and cook for 1 minute. Add lemon juice and parsley. Serve.

INGREDIENTS:

·       1 tablespoon butter

·       1/3 cup Italian salad dressing

·       1 lemon, zested and juiced

·       1 tablespoon Worcestershire sauce

·       8 chicken tenderloins

·       lemon pepper to taste

·       garlic salt to taste

·       onion powder to taste

DIRECTIONS:

1.      Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9×9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.

2.      Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.

3.      Bake 25 minutes in the preheated oven, or until chicken juices run clear.

LEMON CHICKEN STIR FRY

½ lemon

½ cup chicken stock/broth

1 teaspoon cornflour

2 cloves minced garlic

500g /1lb chicken breast

Grate 2 teaspoons of peel from lemon and squeeze 3 tablespoons of juice.

Mix 1 tablespoon of juice with stock, cornflour and garlic.

Fry onion, add chicken and cook until golden

Add veggies, stir fry 1-2 mins.

Add broth mixture, cook 2-4mins, add 1 tablespoon juice. Heat through

Lemon Chicken

6 chicken breasts

1 teaspoon dried oregano

1/4 teaspoon pepper

2 tablespoons butter or margarine

1/4 cup water

3 tablespoons lemon juice

2 garlic cloves, minced

1 teaspoon chicken stock/bouillon granules

2 teaspoons minced fresh parsley

Pat chicken dry with paper towels. Combine the oregano and

pepper; rub over chicken. In a skillet, over medium heat, brown the chicken in

butter; transfer to a baking dish. Add water, lemon juice, garlic and bouillon

to the skillet; bring to a boil, stirring to loosen brown bits. Pour over chicken.

Cover and cook at a low heat for 1 hour. Baste the chicken. Add parsley. Cover and cook an extra 15

mins. 

Honey Chilli Chicken

3 lbs (1.2kg) chicken pieces, breaded with flour and pepper

Sauce

1 tablespoon oil

1/3 cup water

1/3 cup lemon juice

2 teaspoon cornstarch

4 teaspoons chilli sauce

2 teaspoons soy sauce

1 ½ teaspoons ginger

3 tablespoons honey

6 chopped green onion

Chop chicken into chunks

Mix sauce ingredients and set aside

Heat oil and fry chicken until crispy

Add ginger and honey

Cook until well combined

Add sauce, simmer until chicken is well coated

Add onions, stir and serve with rice