Recipes, Take One Make Three

Three Ways with Chicken Breasts

Garlic Chicken with Pesto Pasta | The Mother Cooker

Chicken is probably one of the most eaten meats in our house. We don’t tend to eat red meat very often, so I thought I would show you three ways with it. Funny story, when making these skewers, I actually managed to push one through my hand. Three days later and I still can’t bend my little finger, apparently I’ve only got inflamed tendons. But yeah, please be careful…it really hurts, really.

These recipes can all be prepped ahead and all make a good work lunch, I’ve tried to keep them quite simple but yummy. The garlic chicken with pesto is a great dinner for the little’s, I make a batch of pesto and then freeze it in an ice cube tray. So I can just pop out one or two cubes and I’m done, no fuss and a tasty dinner for Evie.

Garlic chicken with pesto pasta

Serves: 1 or double for chicken and pasta for 2
Prep Time: 10 mins
Cook time: 35 mins

Ingredients
  • 1 chicken breast
  • 50g pasta
  • olive oil
  • 1 garlic herb sheet (I use these)
  • Large bunch fresh basil
  • 30g parmesan
  • 30g pine nuts
  • 2 garlic cloves
  • juice of 1 lemon
  • Olive Oil
  • Salt to taste
Directions
  1. Pre heat oven to 200c and wrap your chicken in the garlic wrap, place on baking tray.
  2. Blend basil, garlic, pine nuts, lemon juice, salt and Parmesan to a paste, then slowly add olive oil until it comes together. Remove two tablespoon worth then freeze the rest in an ice cube tray for later use.
  3. Pop chicken in oven for 35 minutes.
  4. With 15 minutes left to go, pop on a pan of water, bring to boil and add pasta. Cook for 10-12 minutes, drain and add pesto.
  5. Slice up chicken and place on top of pasta.
Jerk Chicken & Pineapple with Coconut and coriander Rice

Jerk Chicken & Pineapple with Coconut Rice | The Mother Cooker

Serves: 2
Prep Time: 10 mins
Cook time 20 mins

 Ingredients
  • 3 large chicken breasts
  • 2 tblsp of jerk seasoning, (I use this)
  • 1 red pepper, sliced
  • Half a pineapple, cubed
  • Olive Oil
  • 1 Pack coconut rice, (I use this)
  • Fresh Coriander
  • Juice of 1 lime
Directions
  1. Chop chicken in to large chunks, pop in a bowl and mix with the jerk seasoning and a tablespoon olive oil, set aside.
  2. Chop pineapple in to chunks along with pepper.
  3. Carefully thread chicken, pineapple and pepper in intervals.
  4. Brush a grill plate with olive oil ( I use a George Forman). Then cook for around 20 minutes, mine tend to cook a little quicker on the George. You can cook them in the oven, but you’ll need to rest your skewers on a deep baking tray. On 200c for 20 minutes, you can also cook them on the bbq, just turn after ten minutes.
  5. Ping rice in the microwave, then pour in to a bowl, mix with the juice of 1 lime and a bunch of torn coriander.
Chicken Tikka Wraps

Chicken Tikka | The Mother Cooker

Find the recipe here.