Related Searches: Chicken Breast Recipes, Chicken Thighs Recipe
... to the boil over medium-high heat and reduce, if necessary, to 1.5 litres. Add chicken and remaining garlic and vegetables, except spinach, to pan. Return to the boil, then reduce heat to medium and simmer for 10 minutes ...
... , 2 brown onions, unpeeled, 4 spring onions, 400 g fresh ramen noodles, 1 litre salt-reduced chicken stock, 2 tbs mirin, 60 g baby spinach leaves, 0.33 cup reduced-salt soy sauce, 2 free range eggs, 1 tbs vegetable oil ...
... or until liquid is absorbed. Stir with a fork to separate grains. Add spinach and toss to combine. Season. Spoon couscous onto plates. Top with chicken and cherry salsa. Serve with sage-orange oil. Categories: High fibre ...
... motor is operating, add oil and lemon juice in a slow, steady stream. Cut chicken into portions and arrange on a serving tray with peaches. Serve with spinach and drizzled with dressing. Categories: Australian; Low sugar ...
... breasts, 4 tbs pesto, 1 large avocado, 70 g spinach, 4 spring onions, 2 tbs lemon juice, 4 large spinach wraps. Method: Toss the shredded chicken, pesto, spinach and spring onions in a bowl with the pesto. Mash the ...
... curry powder, 1 kg sweet potato cut into 1cm slices, 5 small chicken breast fillets, 5 ml virgin olive oil spray, 3 tsp honey, 3 oranges, 160 g baby spinach leaves, 0.33 cup olive oil, 0.33 cup natural almonds toasted ...
... . Serve seasoned with pepper. Categories: Low sugar; Nicky; Comfort food; Spinach; High protein; Chicken; Foodhub video; High fibre; Australian; Dinner; Chicken dishes; Low fat; Low saturated fat; Budget; Mains; Rice ...
... a high heat for 10 minutes until golden and softened. Return the chicken to the pan with the Cajun spice and toss well to coat. Add the tomatoes and spinach leaves and toss and cook for 5 minutes, until the tomatoes have ...
... baking dish with the garlic and roast in the oven for 30 minutes. Slice the chicken and add to the quinoa along with the spinach and dressing. Add the feta and remaining parsley and serve. Categories: Greek; Snacks; Soy ...
... drizzled with oil and sprinkled with breadcrumbs. Categories: Sausage; Pasta; Low sugar; Spinach; Peanut free; High protein; Tomato; Chicken; High fibre; Italian; Low saturated fat; Quick and easy dinner; Tree nut ...
... Soup, 500 g San Remo Large Spirals, 1 pkt white button mushrooms, 280 g baby spinach leaves, 1.5 tbs olive oil, 900 g RSPCA chicken breasts. Method: Preheat oven to 180°C. Add pasta to large pot of salted boiling water ...
... 5 tbs caster sugar, 3 kiwi fruit peeled. Method: To make chicken wrap, combine chicken with yoghurt and semi-dried tomatoes in a bowl. Place chicken mixture and spinach in centre of wrap, then roll to enclose filling. To ...
... and add 1/2 cup cheese, stirring until melted and combined. Squeeze liquid from spinach. Combine chicken, broccoli, sauce and spinach in an 8-cup capacity ovenproof dish. Combine breadcrumbs, butter and remaining cheese ...
... . Add cream and cheeses, stirring until cheeses melt. Add chicken and spinach and cook, stirring, for 2 minutes or until chicken is warmed through and spinach is wilted. Divide soup among bowls. Scatter over bacon, onion ...
... , 1 brown onion, 2 tbs ghee, 0.33 cup ghee, 1 tbs mango chutney, 1.5 cup salt-reduced chicken stock, 8 sheets filo pastry, 120 g baby spinach leaves, 2 tbs sesame seeds, 1 tsp cracked black pepper, 1 cooked roast ...
... and discard. Shred remaining (or cook and shred chicken). Combine cream of corn and chicken condensed soup and milk in a large bowl. Add pasta, spinach, chicken and half the cheese. Mix well. Spoon into a greased, large ...
... in a food processor until smooth. Season. Transfer to a bowl. In a large bowl, combine chicken, chickpeas, cucumber, spinach and onion. Drizzle over remaining oil and toss gently to combine. Spread yoghurt over base of a ...
... golden and bubbling. Add some spinach leaves and serve with chargrilled baguette. Categories: High fibre; Low sugar; Roast; Italian; Chicken drumsticks; Spinach; Parmigiana; High protein; Chicken; Mains. Complexity: 3.
... base, water, milk, cream and mustard; cook, stirring, until mixture boils and thickens. Stir in BBQ chicken and spinach. Divide mixture amongst four 3/4 cup ovenproof dishes. Using a 9cm round cutter (tip: an upside ...
... to the boil over high. Cook broccolini for 3 minutes or until tender. Drain. Divide creamed corn among plates. Top with chicken, broccolini, spinach and lemon. Serve seasoned with pepper. Categories: Low sugar; Low salt ...
... , or until cooked through. Place wrap on a clean board. Top with one-quarter each of the chicken, avocado, spinach and onion. Drizzle with dressing. Wrap to enclose filling, then cut in half. Repeat with remaining wraps ...
... : 12 baby roma tomatoes halved, 4 medium washed potatoes peeled, 5 ml virgin olive oil spray, 3 cup baby spinach, 350 g chicken shredded, 120 g leafy mix. Method: Preheat oven to 180°C. Spray a muffin tray with olive oil ...
... pepper. Method: Combine tahini, lemon juice and 2 tsp warm water in a medium bowl until smooth. Add chicken and spinach; stir to combine. Season with salt and pepper to taste. Lay a sheet of baking paper on a chopping ...
... . Divide rice among plates, top with butter chicken meatballs, spinach and coriander. Serve. Categories: Seafood free; Indian; Egg free; Wheat free; Chicken; Butter chicken; Meal prep; Dinner; Claire; Quick and easy ...
... the edge of wrap, spread with one-quarter of the ricotta mixture. Arrange one-quarter each of the spinach, chicken, cabbage, carrot and drained zucchini side by side on wrap to cover ricotta. Roll to enclose filling ...
... jar. Peel remaining mandarin, removing all the pith and divide into segments. Place into a large bowl with chicken, spinach, avocado, shallots and macadamias. Toss to combine. Add olive oil, honey and mustard to jar with ...
Ingredients: 375 g ready-rolled puff pastry cut into 4 equal rectangles, 2 tbs olive oil, 250 g chicken diced, 200 g spinach leaves, 0.5 tsp ground nutmeg, 1 tsp mustard seeds, 8 tbs ready-made red or white onion chutney ...
... , 2 sweet potatoes, 2 potatoes, 3 carrots, 2 zucchinis, 0.25 cabbage, 4 frozen spinach cubes, 2 L chicken stock, 0.25 tsp black pepper, 500 g chicken mince, 1 piece wholemeal bread, 1 egg, 1 pinch black pepper with 0.25 ...
... , heat mash according to packet instructions. Scatter basil over chicken mixture and serve with mash. Categories: Casserole; Dinner; Chicken dishes; Italian; Spinach; Chicken; Weeknight dinner; Apr 2022. Complexity: 2.
... , 1 tbs Dijon mustard, 2 cartons crème fraîche x 200 ml, 200 g baby spinach leaves, 1 pinch pepper, 1 cup cooked rice. Method: Season the chicken thighs with plenty of pepper and roll in the thyme leaves. Heat the oil in ...
... garlic crushed, 2 tbs olive oil, 0.75 cup coarse fresh breadcrumbs, 2 tbs fresh lemon juice, 4 chicken thigh fillets fat trimmed, 150 g baby spinach, 60 g mozzarella cut into four 1cm pieces, 4 slices proscuitto, 1 cup ...
... Roughly chop a handful of coriander leaves. Place rainbow coleslaw and baby spinach and rocket leaves on a platter. Add corn kernels and cooked chicken pieces. Top with crushed peanuts, chopped coriander and a squeeze of ...
... cup pepitas, 1 large avocado quartered, sliced, 3 cup chicken roasted, shredded. Method: Layer spinach, avocado, cucumber, semi-dried tomatoes, onion and chicken in 4 shallow serving bowls. Top with pomegranate arils and ...
Ingredients: 2 bunch baby beetroot leaves removed and reserved, 1 kg chicken, 120 g baby spinach leaves, 2 tbs olive oil. Method: Preheat oven to 200°C. Scrub 2 bunches baby beetroot, leaves removed and reserved, and ...
... board and cut a pocket into the thicker side. Fill with semi-dried tomato and a few spinach leaves. Wrap a slice of prosciutto around chicken and secure with a toothpick. Heat olive oil in a large non-stick fry pan over ...
... through and pastry is golden. Serve pie topped with spinach. Categories: Low sugar; Spinach; Peanut free; High protein; Chicken; High fibre; Chicken pie; Australian; Dinner; Mushroom; Winter; Autumn; Jun 2021; Tree ...
... olive oil, 200 g Swiss brown mushrooms thickly sliced, 2 tbs thyme leaves, 1 L chicken stock, 650 g ricotta & spinach tortellini, parmesan grated. Method: Heat oil in a large saucepan over medium heat. Add mushroom ...
... shallots and peanuts in a small bowl. Thinly slice chicken. Divide rice mixture among plates. Top with spinach, cucumber, snow peas and chicken. Drizzle over reserved broth and scatter with peanut mixture, coriander ...
... among plates, drizzle with dressing and serve with wholegrain sourdough. Categories: Stone fruit; Australian; Peach; Seafood free; Spinach; Chicken salad; Nectarine; Egg free; Orange; Chicken; Salads. Complexity: 3.
... and cooked through. Remove from heat. Cover with foil. Rest for 5 minutes, then coarsely chop. Add chicken, spinach, parsley and onion to the risoni mixture and toss to combine. Whisk juice, oil, garlic and mustard in ...
... and lemon juice together to make a sauce.Add salt and pepper to taste. Top the entire dish (chicken and vegetables) with a drizzle of the sour cream sauce, some more coriander leaves and the dried cranberries. Carve ...
... until Al dente then drain in colander, rinsing cold water over the top to prevent the noodles sticking. Debone chicken and throw bones back in stock if that has been kept - keep boiling for more flavour and you will ...
... : 2 tsp paprika, 2 tsp Worcestershire sauce, 2 clove garlic crushed, 2 tbs extra virgin olive oil, 4 skinless chicken thigh cutlets, 2 tbs plain flour, 1 red onion cut into wedges, 400 g Swiss brown mushrooms halved, 475 ...
... over medium to high heat. Once the oil is heated I turn it down to med-low heat this ensures that the chicken cooks properly and the crumbling doesn't crisp up and burn quickly. If you find it's cooking very slow and not ...
... a family dinner together. Ingredients: 1 tbs cumin ground, 1 tbs coriander ground, 2 tsp smoked paprika, 1 kg chicken thighs or breasts, 2 tbs oil divided, 1 onion diced, 4 clove garlic minced or chopped fine, 1 chilli ...
... to cut from the middle of the parsons nose, along the spine, through the ribs to the neck. Open the chicken and turn it over. Put the heel of your hands over the breastbone and press down firmly to fracture it, (just ...
... egg yolks and lemon juice until well combined. Return broth to a gentle simmer over low heat. Add shredded chicken and cook for 2 minutes or until heated through. Remove pan from heat. Gradually add egg mixture, stirring ...
... 1 lemon cut into wedges, 2 tbs parmesan shaved or finely grated, 0.33 cup olive oil, 650 g RSPCA chicken breast fillets, 3 cloves garlic clove crushed, 0.25 cup tasty cheese grated. Method: Cook pasta in a large saucepan ...
... side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove. Turn chicken, breast-side up. Use the heel of your hand to press down on the breastbone to flatten. Season. Place ...
... verjuice, oil, zest, oregano, mustard, 1 tsp salt and 1/2 tsp ground pepper in a small jug. Pour over chicken and marinate for 20 minutes. Preheat oven to 220°C. Line a large baking tray with baking paper. Combine rice ...
... serving bowl and stir in remaining cherries. Reserve until ready to serve. Preheat a barbecue on medium heat. Lay chicken on a baking paper-lined tray. Brush with sauce. Place tray in barbecue and close hood. Cook for 40 ...
... and vegetables with oil and season. Roast for 1 hour and 30 minutes or until chicken is cooked and vegetables are golden. Transfer the chicken to a board. Cover with foil to keep warm and stand for 10 minutes. Carve ...
... flour onto a plate. On a separate plate, mix the panko crumbs and Gregg's Lemon Pepper Seasoning. Dip the chicken pieces into the flour then into the beaten egg and then coat in the seasoned panko crumbs. Place on the ...
... and recipe base sachets and stir to combine. Cook, stirring occasionally, for 8 minutes, or until chicken is cooked and beginning to brown. Add evaporated milk and cook for a further 7 minutes over high heat, stirring ...
... and cooked through. Transfer to a plate and cover to keep warm. Char-grill lemon halves. Place a slice of chicken onto 4 serving plates. Top each with 1/3 ricotta, mushrooms and some rocket leaves. Top with a second ...
... : Place tomato paste, paprika, honey and ? cup water in a large bowl. Season, then mix to combine. Add chicken and turn to evenly coat in marinade. Set aside to marinate for 15 minutes. Preheat a barbecue grill or large ...
... to 200ºC/180ºC fan-forced. Place a small wire rack over a baking tray lined with baking paper. 2. Drain chicken of excess marinade and place on rack. Bake for 25 minutes or until golden and cooked through, sprinkling ...
... ; Low sugar; Bowl; Healthier easier; Seafood free; Low salt; Soy free; Spinach; Egg free; Wheat free; Peanut free; High protein; Tomato; Chicken; Mexican; Chickpea; High fibre; Dinner; Low saturated fat; Tree nut free ...
... pitted Kalamata olives, 0.5 bunch oregano leaves picked, 1 tbs red wine vinegar. Method: Preheat oven to 240°C. Arrange chicken in a large roasting pan. Drizzle with half the oil and season. Bake for 15 minutes or until ...
... Mountain Bread™, 50 g bean sprouts, 1 small carrot sliced julienne, 2 spring onion finely sliced lengthways, 2 chicken thighs, 8 leaves mint leaves sliced in halves, 0.25 cup vegetable oil, 1 lemon juiced, zested, 1 lime ...
... a plate. Cover to keep warm. Return stock to heat and boil until reduced by half. Drain. Slice chicken and transfer to bowls with rice and broccolini. Sprinkle over sesame seeds, spring onion and chilli. Spoon over stock ...
... tbs Woolworths extra virgin olive oil, 1 tbs hulled tahini, 60 g baby spinach leaves, 1 lemon juiced, 1 clove garlic crushed, 2 chicken breast fillets, 25 g baharat style street food seasoning, 2 bunch broccolini trimmed ...
... on a foil lined baking tray and grill for 25 minutes, turning half way through, lightly charring the tops of the chicken. To make curry sauce, place passata and greek style yoghurt in a large pan, on a low heat and stir ...
... and whisk egg in a shallow bowl. Combine breadcrumbs and parsley on a separate plate. Working with one piece of chicken at a time, toss in flour, then dip in egg and coat in breadcrumb mixture. Place on a baking tray ...
... the roasting tray with the bread to the oven and roast until bread starts to turn golden. Serve chicken with the roasted bread and roasted garlic. Squeeze over the roasted lemons and any pan juices. Categories: Easter ...
... then place in a roasting pan. Tie legs together with unwaxed kitchen string and tuck wings under chicken. Drizzle chicken with oil and bake according to packet instructions. During the last 10 minutes of cooking, arrange ...
... is cooked through. Meanwhile, heat 1 tsp vegetable oil in a small saucepan over medium heat. Add spices from butter chicken kit and cook for 20 seconds or until fragrant. Add main sauce from kit and cook for 5 minutes or ...
... , 0.5 cup reduced fat ricotta, 1 tbs olive oil, 400 g skinless chicken breast fillets, 450 g Macro Organic chopped spinach leaf. Method: Place 1 chicken fillet between 2 sheets of baking paper. Lightly pound with a meat ...
... the tomato punnet. Drizzle over vinegar and top with cheese. Bake for a further 15 minutes or until chicken is cooked through. Serve scattered with basil. Categories: Low sugar; Roast; Seafood free; Egg free; Peanut free ...
... butter softened, frozen peas steamed, 8 slice rustic baguette, sugar snap peas steamed, 1.6 kg whole chicken, 2 lemons, 1.5 cup chicken stock, 1 tbs extra virgin olive oil, 20 g fresh sage leaves. Method: Preheat oven to ...
... , seeded, sliced diagonally, 2 cm piece ginger sliced, 4 long green shallots green tops cut into 3cm lengths, 600 g chicken breast fillets, 1.5 tbs kecap manis, 1 tbs rice wine vinegar, 0.33 cup soy sauce, 0.33 cup ...
... to coat.Heat butter and oil in a heavy-based frying pan over high heat. Shake off excess flour from chicken, then add to pan and cook, turning halfway, for 6 minutes or until golden. Transfer to a plate. Reduce heat ...
... honey, mustard, mixed spice, thyme and orange juice in a large bowl. Season with pepper. Toss to coat. Place chicken and sauce on a large baking tray with sides. Toss potato and half the oil in a large bowl. Season with ...
... eggs, 0.5 cup Macro Organic quinoa flakes, 0.5 cup Macro Organic shredded coconut, 500 g Macro Organic chicken breast fillets cut into 3cm-thick strips, 5 ml olive oil cooking spray, 2 tbs continental parsley leaves, 4 ...
... thickly. Meanwhile, heat mash according to packet instructions. Place gravy, 1/4 cup water and any resting juices from chicken in same frying pan and bring to the boil, stirring over medium heat. Add beans and cook for 2 ...
... to high and add the wine. Cook for a few minutes until the wine has mostly evaporated, taking care that the chicken does not stick to the base. Add the tin of cherry tomatoes, adding a bit of water to the tin to ensure ...
... to cover. Cook on low for 6 hours (or on high for 3 1/2 hours) or until chicken is cooked through. Gently remove chicken from slow cooker and set aside on a large plate. Cover to keep warm. Strain broth through a fine ...
... a high heat and bring to the boil. Reduce heat to medium-low and simmer for 1 hour or until chicken is cooked through. Cool. Transfer chicken to a chopping board. Strain stock into a large bowl. Remove skin and meat from ...
... back into oven for a further 20-30 minutes (or till browned & juice running). Remove tray from oven. Set aside chicken and pour gravy in small pot. Mix up cornflour and water and add it to sauce. Stir in low heat till ...
... : 40 g butter, 1.5 cup cherries pitted, quartered, 1 onion chopped, 2 tsp parsley chopped, 1.8 kg free range chicken, 1 lemon rind finely grated, 0.5 cup feta crumbled, 2 tbs olive oil, 2 eggs lightly beaten, 2 tsp thyme ...
... oil, 1 garlic clove crushed, 0.33 cup pine nuts toasted, 1.2 kg fresh whole chicken. Method: Preheat oven to 200°C. Rinse chicken, inside and out, under cold water and pat dry with paper towel. Combine rice, herbs, half ...
... with 2 tbs extra virgin olive oil and season. Heat a greased chargrill pan over medium-high heat. Cook chicken for 4 minutes on each side or until cooked. Transfer to a plate. Cover with foil. Rest for 5 minutes. Place ...
... , honey, thyme and seasoning in a large bowl. Transfer 11/2 cups of mixture to a small bowl. Cover and set aside. Place chicken on a chopping board. Using kitchen shears or a sharp knife, remove back bone and flatten ...
... , combine stock, tomatoes, garlic, spices, onion, carrot, dates, rind, juice and coriander in the slow cooker. Add chicken. Cover with lid. Cook on low setting for 6 hours (or high setting for 3 hours). When ready to ...
... rice heated. Method: Combine 1/2 cup yoghurt and curry paste in a medium bowl. Add chicken and stir to coat. Thread chicken on 8 metal skewers, then place in a large dish. Refrigerate for 15 minutes to allow flavours ...
... oregano sprigs picked, 1 lemon cut into wedges. Method: Preheat oven to 200°C/180°C fan-forced. Place chicken in a large roasting pan lined with baking paper. Using unwaxed kitchen string tie legs together and tuck wings ...
... , breast-side down, on a board. Using kitchen scissors, cut down either side of backbone and discard backbone. Turn chicken skin-side up and press down on breastbone with heel of hand to flatten. Brush both sides of ...
... Soy free; Cauliflower; Egg free; Wheat free; Indian; Dairy free; High protein; Chicken; Butter chicken; High fibre; Dinner; Chicken dishes; Chicken bake; Quick and easy dinner; Low saturated fat; Dinner made easy; Curry ...
... . Reserve ½ cup satay sauce. Add noodles to pan and toss to coat. Divide noodles among bowls. Top with chicken and spoon over a little of the reserved sauce. Scatter over peanuts and coriander. Serve with lime wedges and ...
... , 1 tbs soy sauce, 0.25 cup brown sugar, 1 tsp sesame oil, 1 tbs rice wine vinegar, 4 skinless chicken thigh fillets, 0.66 cup cornflour, vegetable oil, spring onions, sesame seeds, 4 cloves garlic crushed. Method: Place ...
... cheese grated, 1 cup canola oil, 500 g drumsticks. Method: Combine spices in a small bowl. Rub well into chicken pieces and place in a shallow dish. Pour over buttermilk, turning to coat and marinate in the fridge for 1 ...
... apple cored, 45 g pistachio dukkha. Method: Heat 1 tbs oil in a large frying pan over medium-high heat. Cook chicken for 3 minutes on each side or until golden. Add zest, dill stems and another 1 tbs oil to pan, then ...
... a board. Remove and discard bones. Shred meat. Using a slotted spoon, remove and discard onion and garlic. Return chicken to slow cooker and add soy, mirin and broccolini. Cover with lid and cook for 3 minutes or until ...
... , 0.5 cup Woolworths whole-egg mayonnaise, 0.5 lemon zested, juiced, 4 green onions thinly sliced. Method: Place chicken and 2 tbs sauce in a large glass or ceramic bowl. Toss to coat. Cover and refrigerate overnight, if ...
... paper. Place egg and oil in a shallow bowl and whisk to combine. Place recipe base on a plate. Working with 1 piece of chicken at a time, dip in egg mixture then coat in recipe base. Place on tray. Place half of the ...
... garlic and oil in a medium bowl. Season. Turn to coat. Heat a large frying pan over medium-high heat. Cook chicken for 3 minutes on each side or until browned. Transfer to a 5.5L slow cooker. Add zest, lemon juice, stock ...
... to create three other meals. A little prepping ahead takes the hassle out of midweek dinners. Ingredients: 1.2 kg chicken breasts fillets, 0.5 cup honey, 0.25 cup salt-reduced soy sauce, 0.25 cup Australian mustard, 0.25 ...
... : 0.5 cup barbecue sauce, 2 tsp ground paprika, 2 cloves garlic crushed, 1.4 kg Woolworths RSPCA approved chicken drumsticks, 4 washed white potatoes cut into wedges, 500 g frozen corn cobs, 1 tbs extra virgin olive oil ...
... chopped kale and cook for 2-3 minutes more, until the kale has wilted and the chicken is warmed through. Divide between 4 bowls, add a drizzle of pesto to each, top with parmesan and black pepper and serve. Categories ...
... is cooked, remove from the pan with a slotted spoon and set aside to cool slightly. Reserve the stock. Once the chicken is cool enough to handle, shred it with two forks and set aside in a bowl. Heat the oil in a large ...
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