The boneless, skinless chicken breast: a weeknight staple for lean protein that cooks up in a jiffy. But it can get a little boring, can’t it? Keep reading for four new ways to prepare this quick-cooking cut of poultry: they’re big on global flavors but still easy, we promise!
Chicken Breast Recipes
Hummus-Crusted Chicken
Simple Mediterranean flavors transform in the oven, creating a crisp outer crust. We’ll bet you have most of these ingredients in your fridge already! Try serving it with sauteed squash or boxed couscous.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup hummus (try using garlic or red pepper hummus for extra flavor!)
- 1 tbsp olive oil
- 1 tsp. paprika
- 2 lemons
- Salt and pepper
Recipe
Preheat oven to 450 degrees. Grease one large baking dish with cooking spray.
Rinse and pat chicken breasts dry, then season generously with salt and pepper. Lay the chicken breasts into the greased dish, then spread each piece with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken, then distribute the paprika on top. Thinly slice the remaining lemon and place throughout the pan. Bake for about 25-30 minutes. Serves four.
Slow-Cooker Salsa Verde Chicken
Pulled chicken in salsa verde is the basis for an awesome Taco Tuesday. Try using the leftovers for burrito bowls or add barbecue sauce and garlic toast for a barbecue chicken sandwich.
Ingredients
- 6 boneless, skinless chicken breasts
- 2 cups salsa verde
- 1 bottle beer (can substitute with 1 and 1/3 cups chicken broth)
- 2 teaspoons cumin
- Salt and pepper
Recipe
Add chicken to the slow cooker, and top with salsa verde and beer or broth. Sprinkle with cumin and add several pinches of salt and one pinch of pepper. Using tongs, turn the chicken so that all sides are coated in the salsa mixture. Cover and cook for 3-4 hours on high or 7-8 hours on low.
Once cooked, shred the chicken in the slow cooker using a fork and toss with the juices. Serves 6-8.
Roasted Chicken with Tomatoes and Chickpeas
Canned chickpeas are an easy ingredient that packs on the protein. This one-sheet meal makes cleanup a cinch. Try serving it with a creamy, cool dollop of Greek yogurt sauce (recipe included below) for even more protein.
Ingredients
- 4 boneless chicken breasts (skin recommended)
- 5 tablespoons olive oil
- 4 minced garlic cloves
- 1 tablespoon paprika
- 1 teaspoon cumin
- Salt and pepper
- 1/2 teaspoon crushed red pepper
- 1 cup plain Greek yogurt
- 2 cups grape tomatoes
- 1 15-ounce can of chickpeas, drained and rinsed
- 1 cup fresh cilantro sprigs (can substitute with Italian parsley)
Recipe
Preheat oven to 450 degrees. Whisk oil, garlic, paprika, cumin, 1 teaspoon salt, 1 teaspoon pepper, and crushed red pepper in a bowl. Transfer 1 tablespoon of the oil mixture to another bowl, and add the yogurt. Set aside.
Place chicken on a rimmed baking sheet (skin side up if using skin-on breasts). Rub two tablespoons of the oil mixture generously on the chicken. In a separate bowl, add tomatoes, chickpeas and half of the cilantro, then add the remaining oil and mix to coat. Pour onto the baking sheet around the chicken. Turn to coat the chicken with any extra oil. Sprinkle with 1 teaspoon of salt.
Roast for about 20 to 30 minutes. Transfer chicken to serving plates and spoon the bean and tomato mixture over top. Garnish with remaining cilantro, and serve with the yogurt sauce. Serves 4.
Baked Sriracha Chicken
Want to spice things up? This baked recipe brings the heat. Pair it with simple, steamed Jasmine rice for upgraded take-out at home.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 bunch green onions, sliced where green and minced where white
- 1/4 cup hoisin sauce
- 1 tablespoon minced or grated ginger
- 2-3 minced garlic cloves
- Salt
- 2 tablespoons fresh lime juice
- 2 teaspoons Sriracha sauce (can adjust to taste)
- 1/4 teaspoon Chinese five spice seasoning
- 1 tablespoon toasted sesame seeds (for serving)
Recipe
Preheat oven to 400 degrees. Grease a large baking dish and set aside. In a large bowl, whisk the minced white onions, hoisin, garlic, ginger, salt, lime juice, Sriracha sauce, and Chinese five spice. Piece by piece, place the chicken breast in the bowl and coat completely with the sauce. Place coated breasts in the baking dish and pour any remaining sauce over top. Cover the baking dish with foil and bake for 35-40 minutes. Place chicken on serving dishes and top with onion greens and sesame seeds. Serves 4.
