3 healthy chicken recipes | Easy dinner

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Pineapple Baked Chicken:
Servings: 6
Calories: 233

8 boneless and skinless chicken thighs (or 4 boneless, skinless chicken breasts) cut into strips (600 g)
2 cups pineapple, cut in cubes
1 red pepper, chopped
1 red onion, roughly chopped
1 teaspoon garlic powder
1 lime, juice and zest
1/8 teaspoon smoked paprika
1/2 teaspoon of chili flakes
salt and pepper to taste
3 tablespoons coriander (to decorate)
Petroleum

In a large baking dish, mix all the ingredients. Wrap the dish and place it in the refrigerator for 2 to 3 hours (ideally, overnight). Bake the chicken at 400ºF for 30-40 minutes, stirring once or twice until the chicken is well cooked and the pineapple begins to caramelize. Serve immediately or store in the refrigerator for up to 3 days.

Sweet and spicy chicken with rice noodles:
Servings: 4
Calories: 344

Sriracha Honey Sauce:
2 tablespoons of soy sauce
1/4 cup of chicken broth
1 tablespoon of sesame oil
2 tablespoons of Sriracha
3 tablespoons of honey
1 teaspoon garlic powder
2 chicken breasts cut into strips (300 g)

Sautéed:
1 red pepper, thinly sliced
1 green pepper, thinly sliced
2 cups red cabbage, thinly sliced
1 cup carrots julienne

On the plate
4 green onions, thinly sliced
2 cups cooked rice noodles
cilantro (to decorate)

In a large bowl, mix the ingredients of the sauce and add the chicken strips. Let marinate for at least 1 hour (it is best to stay overnight).
Once the chicken has marinated, heat a large skillet over medium-high heat and add oil. Add the chicken, discard the marinade and fry the chicken until it is almost cooked. Add the peppers, cabbage and carrots and cook for another 2 minutes, or until the chicken is fully cooked and the vegetables are to your liking. Serve sautéed over the hot rice noodles and garnish with cilantro and green onions. Store in the refrigerator for up to 3 days.

Healthy chicken fingers with honey and mustard sauce:
Servings: 6
Calories: 296

Chicken fingers:
4 chicken breasts cut into strips
3/4 cup flour
3 tablespoons of cajun or chili seasoning
3 eggs
2 cups cooked and cooled quinoa

Preheat oven to 375 ° F. In a large bowl, mix flour and seasoning. Set aside. In a second bowl, beat the eggs. Set aside. Place the quinoa on a large plate. Set aside. To bread the chicken fingers, one strip at a time, cover lightly with the flour mixture. Immerse it in beaten eggs and finish by pressing quinoa. Place them on a baking sheet lined with large parchment and continue patting the remaining chicken strips. Bake at 375 ° F for 15-20 minutes or until the quinoa layer is browned and the chicken is cooked. For best results, turn once during cooking to ensure even browning. Serve immediately or store in the refrigerator for up to 3 days.

Honey Mustard Sauce:
1/4 cup of honey
1/4 cup Dijon mustard
2 tablespoons of natural Greek yogurt
lemon juice to taste
salt and pepper to taste

In a small bowl, mix honey, mustard and yogurt. Season with lemon juice, salt and pepper to taste. Store in the refrigerator for up to 5 days. Enjoy!

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