| |

3 Chicken Recipes in Under 30 Minutes – Perfect For Weeknight Meals

Byamazingfoodstv


If you’re like me, you want something quick and easy to cook midweek. Check out these three easy chicken dishes which take less than 30 minutes! They’re simple, delicious and adaptable to suit what’s already in your pantry.

FOLLOW ME:
Instagram:
TikTok:
Facebook:
Snapchat: @andy.cooks
Website with all my recipes: It’s coming!

Recipes
Chicken Pesto Pasta – 4 serves
– 600g thigh fillets, cut into 1cm x 4cm strips
– 3 tbsp olive oil
– 500g dried rigatoni
– 300g cherry tomatoes, halved
– 120g baby spinach
– 40g grated parmesan to garnish
– Salt and pepper to taste
– Pesto (recipe below)

Method
1. Start by placing a large pot of salted water over high heat. While the water is starting to boil, get everything else ready – cut the chicken and the tomatoes.
2. Once the water is boiling, cook your dried pasta for 10-12 minutes.
3. While that is cooking, heat the olive oil in a large pan over high heat and add the chicken and season with salt.
4. After 5-6 minutes, add the cherry tomatoes to the chicken.
5. Once the pasta is cooked, drain and reserve some of the pasta water (only use this water if you feel like the sauce is too thick.
6. Stir the pesto through the chicken and tomatoes before adding the cooked pasta and stir well.
7. Turn the heat off and stir through the baby spinach.
8. Serve with grated parmesan over the top.

Pesto
– 80g toasted pine nuts
– 2 cloves garlic
– 30g grated parmesan cheese
– 2 bunches picked basil
– Salt to taste
– 3 tbsp olive oil
– Juice of 1/2 a lemon

Method
1. Blend everything with a stick blender and you’re good to go!

Chicken curry – 4 serves
– Basmati rice to serve (1 cup rice + 1.5 cups water)
– 2 brown onions, sliced thin
– 3cm piece ginger, finely grated
– 5 cloves garlic, finely grated
– 2 bunch asparagus, sliced into 0.5cm pieces
– 600g thigh fillets, cut into 1cm x 4 cm
– 1 tin tomatoes
– 3 tbsp grapeseed oil
– 1 cinnamon stick
– 7 green cardamom pods
– 1 tsp ground cumin
– 2 tsp garam masala
– 0.5-2 teaspoons Kashmiri chilli powder
– 2 tbsp greek yogurt (plus more to serve)
– Coriander to garnish

Method
1. Start by placing the rice on to cook.
2. Next, in a large heavy-based pot over high heat, add the grapeseed oil, cinnamon stick and cardamom pods, and cook this for 3-4 minutes or until fragrant.
3. Add the onions and cook them down for 3-4 minutes moving them constantly.
4. Season with salt and once they have halved in size, add the chicken.
5. Stir well and add the rest of the spices. After the spices have toasted for 2 minutes, add the tin of tomatoes and 1/3 cup of water.
6. Turn the heat to low and simmer for 3 minutes.
7. Add the sliced asparagus, stir through and simmer for another 2 minutes.
8. Turn the heat off and stir through the yogurt.
9. Serve over rice and garnish with coriander

Pan-roasted chicken breast, couscous salad and romesco – 4 serves
– 4 chicken breasts skin on
– 4 tbsp olive oil
– Salt and pepper to taste
– 1 red pepper, diced
– 1 yellow pepper, diced
– 1 zucchini diced
– 1 tsp coriander powder
– 1 tsp cumin
– 400g couscous
– Romesco sauce to serve (recipe below)

Method
1. Start by seasoning the chicken breast on the skin side, then place a large pan over high heat, add 2 tbsp of olive oil and place the chicken into the cold pan.
2. Cook the chicken in the pan until you have a nice golden colour. Then season the top with salt and pepper and place the whole pan into a 180°c oven for 10-15 minutes or until it reaches an internal temp of 70°c.
3. Cook the veg in a large fry pan with 2 tbsp of olive oil over high heat.
4. After 3 minutes, add the spices and toss, and cook for a further 4-5 minutes or until the veg is just cooked.
5. Remove from the pan and set aside to cool.
6. To cook the couscous, place it into a bowl with 1 tbsp of oil, pour over 600ml of boiling water and mix with a fork. Place a lid on the bowl and leave for 5 minutes.
7. After the 5 minutes, fluff the couscous with the fork and then mix the veg through.
8. To serve, place some of the couscous salad on the plate, then the sliced chicken breast and top with romesco (recipe below).

Romesco
– 330g jar of roasted peppers, drained
– 60g toasted almonds
– 40g sundried tomatoes
– 1 tsp smoked paprika
– Salt to taste
– 1 tbsp red wine vinegar
– 1 tbsp olive oil

Method
1. Blend everything with a stick blender until combined.

00:00 Intro
00:20 Chicken Pesto Pasta
03:55 Chicken Curry
08:22 Chicken breast

source

Similar Posts

44 Comments

  15. It is an awareness and very important message for everyone. The Global Warming is rapidly increasing in the world , which is harmful for the future generation. So it is our responsibility to stop global warming. Don't think you are the only person to do this. There are many persons behind you. My main aim is making sure that everyone knows about the causes of global warming.
    #StopGlobalWarming
    #UnitetheWorld

  24. Hey Andy I just had a look through your socials and noticed there isn't a plug to any restaurant, are you private? Saw a place called Andy's burgers and bar and got curious if there's a place I can go to try your food, is there?

  29. Watch this guy regularly now, good recipes, presented well, no fuss. He seems like a proper chef who provides recipes we can all do fairly easily. Keep those videos coming. Hope to see longer ones like this over the shorts.

  30. Andy, you're making great videos with easy to cook recipes for home cooks. One of the interesting lessons is how you have many things (oils, spices, vegetables) "ready to go" where you can mix them in and optimize your time.

    Can you make a video on the things a home cook can prepare ahead of time to be able to mix things and finish fast?

  31. Hello, I have a silly question here, may I ask if you have changed the stove from gas to induction please? I always thought gas stove is the best but seeing you using a “flame less” stove has completely changed my mind…May I ask you for a few tips in choosing a stove?

    Millions thanks 🙏🏻

  32. I just love andy's cooking. Aussie cooking is all about freshness and simplicity. Australians are lucky to have the freshest seafood, lamb and beef, and many aussie chefs use elements of thai and malaysian cuisine by incorporating sweet, sour and spicy flavors into every dish. This is what makes the aussie food scene truly vibrant, and Andy emodies that. Cheers Andy, keep up the good work.

Leave a Reply