Today on Camila’s Code, we are keeping it healthy and have some great quick crafts!#CamilasCode #healthyeating #viewersrequest

Posted by Camila Alves on Wednesday, January 13, 2016

Here are some delicious and quick chicken recipes that can be made in less than half an hour or even prepared and frozen to serve later in the week. Nothing beats a home-cooked meal and it’s a great way to catch-up after a busy day.

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Lemon Glazed Chicken

Ingredients
2 boneless skinless chicken breasts (2 large pieces sliced in half lengthwise to make 4 pieces)
1/3 cup of flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons of butter (divided)
1 teaspoon lemon-pepper seasoning
1 cup of asparagus, trimmed of tough ends, chopped into 2-inch pieces
2 lemons sliced, making 12 slices total
1 tablespoon of honey

In a large plastic zip bag, add flour, salt and pepper. Add the sliced chicken to the bag and shake the bag to coat all four pieces of chicken. Over medium heat, melt 2 tablespoons of butter. Add flour coated chicken to sauté pan and season each side with lemon pepper seasoning. Cook until golden brown, then flip to cook the second side until golden brown. Remove chicken from the pan. Add all lemon slices to the bottom of the pan, cooking until browned. Remove lemon from pan. Add the asparagus to the pan and cook until desired tenderness. Remove asparagus from pan. Add the 2 remaining tablespoons of butter and 1 tablespoon of honey to pan. Plate chicken and asparagus and drizzle honey glaze on top.

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Balsamic Glazed Chicken

2 tablespoons olive oil
1 large garlic clove, minced
2 boneless skinless chicken breasts (2 large pieces sliced in half lengthwise to make 4 pieces)
salt
pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup low-fat Italian salad dressing
2 tablespoons balsamic vinegar
1 and 1/2 Tablespoon honey to taste
1 cup of asparagus, trimmed of tough ends, chopped into 2-inch pieces (Look for thinner stalks; Green beans are another good option!)
1/2 cup matchstick carrots
1 cup grape tomatos, halved lengthwise
1 heaping cup of baby spinach

Over medium heat, heat olive oil in a sauté pan, add minced garlic and cook until lightly golden. Add chicken and season with salt and pepper. Cook until golden brown and then flip the chicken, seasoning the second side with salt and pepper and cooking until golden brown. Remove the chicken from the pan. Add the crushed red pepper flakes and stir in pan. Remove pan from heat, add the salad dressing, balsamic vinegar and honey, stir to combine. Return pan to heat and add chicken back to the pan. Add the asparagus and cook until desired tenderness, add the matchstick carrots, tomatoes and baby spinach. Toss vegetables in sauce to coat. Plate, serve and enjoy!

Photos by Lorianne DeVita

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