Is chicken one of your most favorite meats to cook? If yes, stay with us to explore the easiest to prepare chicken lunch recipes that you mustn’t miss. We are sure you will enjoy the taste of chicken prepared on different ways combined with vegetables and so many seasons. Read the recipes below and try to prepare some of them.
Paprika Chicken & Rice
The following ingredients are needed to prepare this meal: 4 bones in skin on chicken thighs, 2 tsp. paprika, Kosher salt, Freshly ground black pepper, 2 tbsp. olive oil, 2 garlic cloves, minced, 1 red bell pepper, thinly sliced, 1 c. rice, 1 1/2 c. chicken broth, 1/2 c. heavy cream, 2 c. baby spinach. Put the chicken in a bowl, season with salt and pepper. Place the bowl on a medium heat. Cook for about 8 minutes until the chicken is golden brown. Set the meat aside to cool. In the same bowl with the olive oil, add the garlic, then add the peppers, fry for about 8 minutes until soft. Finally add the rice and season with salt and pepper. Return the chicken and cook for 20 minutes. Serve with spinach.
Cheesy “Primavera” Chicken
To prepare this Spanish specialties you will need one tsp extra-virgin olive oil, 1 lb. boneless skinless chicken breasts, kosher salt, Freshly ground black pepper, 1 tsp. Italian seasoning, 1 tbsp. butter, 2 cloves garlic, minced, 1/3 c. white wine, 1/4 c. low-sodium chicken broth, 1/2 lb. asparagus, cut into 2 “pieces, 1 c. cherry tomatoes, 1 yellow squash, sliced into coins, 5 sprigs of fresh thyme, 1 tbsp. heavy cream, 4 slices of mozzarella, Chopped fresh parsley, for garnish, Cooked rice, for serving. Season the chicken breasts. Put in a bowl and cook for about 10 minutes. Gradually add the garlic and a little white wine. Cook until the wine is reduced by half. Add the chicken broth, asparagus, tomatoes, pumpkin and thyme. Season again with salt and pepper. Cook until the ingredients are soft. Finally, add the mozzarella. Serve with rice.
This recipe requires: 1 tsp. extra-virgin olive oil, 1 1/2 lb. boneless skinless chicken breasts, cut into 1 “pieces, 1/2 lb. chorizo, sliced, kosher salt, Freshly ground black pepper, 1 c. short-grain rice, 1 15-oz. can diced tomatoes, 1 large onion, chopped , 4 loves garlic, minced, 2 tsp. Paprika Pinch of cayenne pepper. 2 c. Low-sodium chicken broth, 1/3 c. Dry white wine, 1/2 lb. medium shrimp, peeled, 1 1/2 c. frozen peas, Freshly chopped parsley, for garnish, Lemon wedges, for serving. Heat oil in a bowl. Add chicken. Boil for about 10 minutes. In another bowl add rice, tomato, onion, garlic, pepper. Add chicken broth and white wine. Mix well until combined. After cooking, garnish with parsley and slices of lemon.
Greek Gyro Skillet
Take 2 chicken breasts, chopped into bite sized pieces, 3 tbsp. olive oil, divided. kosher salt, Freshly ground black pepper, 3 garlic cloves, minced, divided, 1 tsp. oregano, 1/2 red onion, chopped, 2 medium zucchini, sliced into rounds, 1 red bell pepper, chopped, 1/2 tsp. dried dill, 1/2 tsp. paprika, 1 1/2 c. long grain white rice, 3 c. chicken broth, Juice of 1/2 lemon, 1/2 c. grape tomatoes, halved, 1 medium cucumber, chopped, 1/4 c. kalamata olives, halved, 1/3 c. crumbled slices, 1 tbsp. fresh dill, chopped, Lemon wedges, for serving. In a bowl, combine the chicken with 2 cloves of garlic and oregano. Fry for about 8 minutes. Then remove the meat from the pan. Put peppers and onions in the same pan. Then add dill, broth, rice and lemon juice. Bring to a boil. Boil the chicken back and cook. Garnish with chopped tomatoes, cucumbers, olives.