Three ways to make chicken fast and flavorful

When you are strapped for time, you often don’t think of new ways to make a healthy meal. And if you’re tired of your usual chicken recipes, Ariane Duarte, a contributing chef at Prevention magazine, shows how to make delicious food with all of the innovation — but none of the hassle — of a gourmet dish. Try savory chicken balsamico with pears, exotic Mediterranean chicken with orzo and flavorful chili-grilled chicken salad.

Chicken balsamico with pears
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Rating:
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Servings:
4 servings

Ingredients

    • 4 boneless, skinless chicken breast halves
    • 1 tablespoon extra-virgin olive oil
    • 2 cloves garlic, chopped
    • 2 medium Bosc pears, peeled, cored and sliced
    • 1 cup reduced-sodium chicken broth
    • 1/4 cup balsamic vinegar
    • 1 1/2 tablespoons honey
    • 1 1/2 teaspoons cornstarch

Preparation

Baking Directions:

Rinse the chicken in cold water. Then pat dry with paper towels. Place each chicken breast half between two sheets of plastic wrap and pound the chicken breasts to 1/2-inch thick. Remove the plastic and sprinkle both sides of each breast with salt and pepper to taste. In a large skillet over medium-high heat, heat the oil. Add the chicken and cook for 3 to 4 minutes on each side, turning once, until it's no longer pink in the center and the juices run clear. Remove the chicken from the heat and transfer it to a platter. Cover it to keep it warm. Add the garlic and turn the heat down to medium for 2 minutes, or until the garlic is soft. Add the pears and continue cooking for 3 to 4 minutes, stirring occasionally, until the pears are soft and golden brown. In a small bowl, combine the chicken broth, balsamic vinegar, honey and cornstarch. Pour over the pear mixture. Increase the heat to high until it comes to a boil, and then immediately lower the heat and simmer, stirring frequently for 4 to 6 minutes, or until the sauce thickens slightly. Return the chicken and any juices to the pan and cook for 1 to 2 minutes. Taste and adjust the seasoning, if necessary. Place the chicken on individual serving plates or on a large platter. Use a slotted spoon to mound the fruit over the top. Spoon the sauce over the fruit and around the chicken. Serve immediately.

print recipe
Rating:
( rated)
Servings:
4 servings

Ingredients

    • 1 cup chopped onions
    • 2 cups defatted chicken broth
    • 1 teaspoon olive oil
    • 2 teaspoons dried oregano
    • 4 boneless skinless chicken breast halves
    • 1 15-ounce can whole peeled tomatoes with juice, chopped
    • 1/2 cup crumbled feta cheese
    • 2 cups cooked orzo

Preparation

Baking Directions:

In a 10-inch nonstick skillet over medium-high heat, combine the onions, 1/4 cup of the broth and the oil; cook and stir for 5 minutes. Add the oregano and chicken; brown for 3 minutes, turning once. Add the tomatoes with juice and remaining 1 3/4 cups of broth; cover and bring to a boil. Cook for 10 minutes, or until the chicken is no longer pink in the center.Transfer the chicken to a plate and cover to keep warm. Bring the sauce to a boil; cook and stir for 5 minutes, or until thick. Add the feta and orzo; cook and stir for 1 minute, or until the cheese melts. Top with chicken breasts and serve.

Chili-grilled chicken salad
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Rating:
( rated)
Servings:
4 servings

Ingredients

  • For the dressing:

    • 1/4 cup light ranch dressing
    • 1/4 cup mild green salsa
    • 2 tablespoons chopped fresh cilantro
  • For the salad:

    • 1/4 cup light ranch dressing
    • 1/4 cup mild green salsa
    • 2 tablespoons chopped fresh cilantro
    • 1 tablespoon chili powder
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 1 pound thin chicken breast slices or chicken tenders
    • 1 lime, quartered
    • 6 cups shredded romaine lettuce
    • 1 15-ounce can black beans, rinsed and drained
    • 1/2 cup corn kernels
    • 1 medium tomato, chopped
    • 1/4 cup thinly sliced red onion

Preparation

Baking Directions:

To make the dressing: In a small bowl, mix the ranch dressing, salsa and cilantro until blended. Cover and refrigerate. To make the salad: Coat a barbecue grill or ridged grill pan with olive oil spray and heat to medium-hot. In a cup, mix the chili powder, cumin, garlic powder, onion powder, salt and pepper. Rub evenly on both sides of the chicken. Grill the chicken, turning once, for 3 to 4 minutes, or until it is no longer pink and the juices run clear. Transfer to a plate. Squeeze the lime over the cooked chicken. In a large bowl, toss the romaine with half the dressing. Divide among 4 plates. Sprinkle the beans, corn, tomato and red onion equally over each serving and top with the grilled chicken. Serve the remaining dressing on the side.

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