Related Searches: Pesto Risotto, Chicken Tomato Risotto
... with remaining oil and season. Bake in oven for 20 minutes, while the risotto is cooking. Rest chicken for 5 minutes, then slice. Meanwhile, pulse kale with pesto and lemon juice to a paste in a food processor. Top ...
... to rest for 5 minutes before serving. Serve by garnishing with a couple of drops of Barilla's Pesto Genovese. Categories: High fibre; Low sugar; Entrees; Italian; Risotto; High protein; Chicken; Spring. Complexity: 3.
... tbs olive oil, 0.66 cup prepared basil pesto, 1 pinch salt. Method: Heat chicken stock in a large saucepan. Keep warm at ... Seafood free; Soy free; Spinach; High protein; Risotto; Tomato; Sesame free; Rice. Complexity: 3.
... , oil and 1/4 cup water and process until combined. Season with pepper. Serve risotto topped with roasted truss tomatoes, ricotta and rocket pesto. Categories: Amanda; Low sugar; Healthier easier; Low salt; High protein ...
... , halved, 40 g cashews toasted, 150 g smoked salmon, 1 clove garlic crushed. Method: To make the perfect pesto, process basil, kale, cashews, parmesan, oil, garlic and lemon juice in a small food processor until finely ...
... tender. Add garlic and cook for 1 minute, stirring, or until fragrant. Divide risotto among plates. Serve topped with pesto, mushroom mixture, basil and parmesan. Categories: Lunch; Dinner; Low sugar; Italian; Seafood ...
... , covered, for 5 minutes. Fold through ricotta and season. Meanwhile, heat a chargrill pan over medium heat. Cook chicken for 6 minutes on each side or until lightly charred and cooked through. Transfer to a plate and ...
... , 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 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 ...
... 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 ...
... margarine. Replace lid and let stand for 2 minutes. Cut chicken into pieces. Divide risotto amongst serving plates. Sprinkle with parmesan cheese. Top with chicken and serve garnished with thyme leaves. Categories: Lunch ...
... tomato to frying pan. Cook for 3-4 minutes or until soft. Add thyme, bay leaf, wine and stock. Add chicken and bring to the boil. Cover and cook, stirring occasionally, for 15 minutes. Remove lid and cook for a further ...
... cut into 2cm pieces, 0.33 cup mild Indian curry paste, 300 g Woolworths basmati rice rinsed, 1 L salt-reduced chicken stock, 0.33 cup raisins, 1.25 cup frozen peas, 0.5 cup Greek-style yoghurt, 0.5 bunch coriander leaves ...
... easy midweek dinner. Ingredients: 270 ml coconut milk, 2 tbs red curry paste, 1.5 tbs caster sugar, 500 g chicken thigh fillets halved, 1 tbs peanut oil, 0.5 cup smooth natural peanut butter, 3 tsp soy sauce, 3 tsp rice ...
... the sauce over a medium heat until all combined, simmering until thick. Heat oil in a medium saucepan. Coat chicken in corn flour or rice flour. Dust off excess flour and deep fry until golden. Repeat in small batches ...
... 1 cup sushi rice, 0.5 cup rice vinegar, 2 tbs caster sugar, 0.5 tsp salt, 440 g Woolworths RSPCA chicken schnitzels, 3 Hass avocados halved, deseeded, cut lengthways into wedges, 2 nori cut into 1cm-wide strips, 0.33 cup ...
... breasts into half length ways (horizontally) in two or three pieces depending on how thick the chicken breast is. Then cut each piece into long thin strips. Chop the spring onions & slice the capsicum into strips. Cook ...
... well coated. Transfer to dish. Add cup water. Bake, turning every 15 minutes, for 45 minutes or until chicken is golden and cooked through. Cover dish with foil and rest for 5 minutes. Meanwhile, make slaw according to ...
... 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 ...
... toasted, 1 tbs reduced-salt soy sauce, 500 g stir fry vegetables, 1 tbs olive oil, 1 tsp minced garlic, 500 g chicken thigh fillets diced. Method: Heat olive oil in a large frying pan or wok over medium to high heat. Add ...
... 0.75 cup kecap manis, 1.5 tsp ground turmeric, 0.5 lemon, 0.75 cup organic coconut milk, 12 large chicken wings, 1 handful kaffir lime leaves crushed, 2 tbs roasted sesame dressing. Method: Preheat oven to 200°C. Line 2 ...
... sprigs, 4 pappadums, 2 cloves garlic crushed. Method: Preheat grill to high. Line a baking tray with foil. Combine chicken and 2 tbs paste in a bowl to coat. Transfer to tray. Grill for 7-8 minutes or until browned and ...
... 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 ...
... tbs coriander stems, 2 tbs coriander leaves, 0.5 small pineapple, 1 red onion, 0.25 cup alfalfa sprouts, 1 kg chicken breast fillets, 0.33 cup tomato sauce, 1 tsp garlic powder, 5 ml extra virgin olive oil spray, 2.5 cup ...
... and juice 1 orange. Combine 1 tbs zest, 1/4 cup juice, 2 tbs soy, garlic and honey in a dish. Add chicken and turn to coat. Heat 2 tsp vegetable oil in a large non-stick frying pan over high heat. Cook sausage, stirring ...
... sauce and stock or water and simmer for 3-4 minutes. Add the spinach and cook until wilted and the chicken is cooked through. Take off the heat and stir through half the cashew nuts and serve garnished with the rest ...
... pan. Add marinade and stir until well combined. Spoon the rice onto serving plates. Top with the chicken and reserved coriander sprigs. Categories: Asian; Low sugar; Seafood free; Egg free; Peanut free; Dairy free; High ...
... onto a large plate. Heat oil in a wok over high heat until hot. Add portions of chicken, cooking for 3 minutes or until golden. Transfer chicken to a plate. Pour oil from wok into a heatproof bowl. Reheat wok over a high ...
... as per packet instructions. Keep warm. Heat oil in a large non-stick frying pan over medium-high heat. Remove chicken from marinade, allowing excess to drain. Add to pan, in batches, and cook for 4 minutes on each side ...
... . Meanwhile, heat 2 tbs extra virgin olive oil in a large flameproof baking dish over medium-high heat. Cook chicken, turning, for 2 minutes on each side or until golden. Add tomatoes and bring to the boil. Bake for ...
... , 1 cup carrot sticks, 1 tsp finely grated ginger, 0.5 brown onion, 1 cup Qukes baby cucumber sticks, 200 g chicken breast, 2 tsp extra virgin olive oil, 1 tsp honey, 2 oranges, 1 tbs reduced-salt soy sauce, 1 tbs sesame ...
... , 0.5 cup light thickened cream for cooking. Method: Heat oil in a large frying pan over medium-high heat. Add chicken and cook for 3 minute on each side or until golden. Transfer to the bowl of a 5.5L slow cooker. Add ...
... through. Add peas to pan and cook, stirring, for 1 minute or until heated through. Stir chicken and peas into risotto. Season with pepper and serve. Categories: Wheat free; Dairy free; Soy free; Egg free; High fibre ...
Ingredients: 1 tsp dried oregano, 0.5 cup rice flour, 0.33 cup olive oil, 500 g chicken tenderloins, 2 eggs lightly beaten, 400 g haloumi finely grated, 1.5 cup rice flakes, 400 g solanato tomatoes halved, 1 continental ...
... g Sunrice microwave brown rice & quinoa. Method: Heat oil in a large frying pan over high heat. Cook chicken, stirring occasionally, for 4 minutes or until browned. Reduce heat to medium-high. Add paste and cook for 1 ...
... . Set aside. Cook leek in same pan for 2-3 mins until softened. Return chicken to the pan add Campbell's condensed cream of chicken soup and cream, stirring until combined. Season to taste. Serve with green beans and ...
... and mix to a creamy, smooth paste. Heat olive oil in a large frying pan and brown the chicken for 8-10 minutes. Remove chicken with a slotted spoon and set aside. Add the cardamom pods to the pan and sauté for 2 minutes ...
... , 2 cup jasmine rice, 0.25 cup coconut, 400 ml coconut milk, 2 tbs olive oil, 1 kg free range chicken wing nibbles, 2 garlic cloves, 1 tbs sriracha chilli sauce. Method: Preheat oven to 220°C/200°C fan-forced. Place ...
... 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 ...
... into a bowl. Add chopped spring onions, Grate a 2cm piece of fresh ginger and add them to the bowl, add chicken strips and toss to coat. Set aside to marinate for 10 minutes. Heat peanut oil in a wok over medium-high ...
... in a small bowl. Heat half the oil in a wok or large, deep frying pan over high heat. Stir-fry chicken for 3 minutes or until browned and cooked through. Transfer to a bowl. Heat remaining oil in same wok or frying pan ...
... 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, 450 g microwave brown rice, 200 ...
... cup at a time, until liquid has absorbed and rice is tender (about 20 minutes). Add mushroom mixture, chicken, spinach, tarragon, zest and parmesan to risotto and cook, stirring, for 2 minutes or until spinach wilts and ...
... and it's ready in 15 minutes. Ingredients: 450 g microwave long grain white rice, 750 g honey soy chicken kebabs removed from skewers, 0.5 cup dry roasted cashews, 500 g prep set go stir-fry mixed vegetables. Method ...
... 2 tbs reduced-salt soy sauce, 2 tsp sesame seeds, 2 clove garlic crushed, 1 tbs honey, 800 g skinless chicken drumsticks, 3 cup brown rice steamed. Method: Preheat oven to 200°C fan-forced. Line a tray with baking paper ...
... to combine. Warm tortillas in microwave as per packet instructions. Place one on a board and top with 1/6 cup chicken mixture, 1/4 cup cheese, and some of the onion and capsicum strips. Fold in sides of burrito and roll ...
... chilli chopped, 2 tbs fresh coriander roughly chopped, 1 tsp fresh ginger minced, 0.5 red onion sliced, 250 g chicken thigh fillets cubed, 0.5 tsp cinnamon, 1 tsp ground coriander, 1 tsp cumin, 2 tsp tomato paste, 0.5 ...
... stir to coat. Marinate for 15 minutes. Heat peanut oil in a large frying pan over medium-high heat. Add chicken to pan, reserving marinade, and cook for 5 minutes each side or until golden. Transfer to a plate. Drain any ...
... 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 ...
... , 1.5 cup basmati rice rinsed, 2 tbs slivered almonds toasted, 2 tbs sultanas, 2 tbs vegetable oil, 600 g chicken thigh fillets cut into 3cm pieces. Method: Place rice in a saucepan with a pinch of salt and 3 cups water ...
... it with a range of your favourite sides. Try it today!; Ingredients: 2 tsp extra virgin olive oil, 200 g chicken breast fillets, 3 spring onions, 1 carrot, 1 cup frozen peas, 0.5 cup broccoli florets, 1 cup cooked brown ...
... sugar, 100 g green curry paste, 2 tbs fish sauce, 2 cup green beans, 1 red chilli sliced, 500 g chicken breast thinly sliced, 2 cup jasmine rice steamed, 2 tbs basil leaves, 2 tbs kaffir lime leaves, 3 tbs oil. Method ...
... oyster sauce, lime juice, sugar and lime leaves over vegetables and toss until combined. Bring to the boil. Add chicken to the wok and toss until well combined. Cook for 2 minutes or until heated through. Spoon rice into ...
... then add into slow cooker insert pot with potatoes. Mix McCormick Slow Cookers Mild Chicken Curry Recipe Base with coconut milk and pour over chicken and vegetables, stir through. Cover and cook for 2 hours on HIGH or 4 ...
... to 180°C. Pour stock into pan and place over a medium heat. Bring to the boil and sprinkle rice between chicken. Cover pan with a tight fitting lid and place in oven. Bake for 20 minutes or until liquid has evaporated ...
... seconds!; Ingredients: 0.5 cup soy sauce, 0.33 cup honey, 2 tbs mirin, 1 kg Macro free range whole chicken, 1 cup jasmine rice, 0.5 sheet nori finely chopped, 1 tbs sesame seeds toasted, 2 tbs pickled ginger, 2 spring ...
... mixture to pan with spinach and cook for 1 minute to reheat and wilt spinach. Slice chicken and serve on top of risotto with grated parmesan. Serve with a large green salad. Categories: Seafood free; Soy free; Spinach ...
... for 4 to 5 minutes on each side or until chicken is golden and cooked through. Slice chicken. Divide risotto among serving bowls. Top with chicken. Serve. Categories: High fibre; Low sugar; Entrees; Italian; Mushroom ...
... cashew stir-fry a go-to weeknight dinner when you're short on time. Ingredients: 400 g chicken breasts thinly sliced, 2 tbs salt-reduced soy sauce, 2 cup microwave brown rice, 500 g frozen stir fry vegetables, 1 tbs ...
... a medium bowl combine oil, zest and juice from half the lemon, garlic and oregano. Add chicken and toss to coat. Season to taste. Cook chicken on a pre heated chargrill or non-stick frypan over medium-high heat, for 5-7 ...
... vegetables, 1 tbs olive oil. Method: Heat olive oil in a large frying pan over medium-high heat. Add chicken and cook, stirring occasionally, for 10 minutes or until well browned. Add oyster sauce and cook, stirring, for ...
... packet. Set aside. Meanwhile, heat oil in a large non-stick frying pan or wok over a high heat. Add chicken and stir-fry for 2 minutes. Reduce heat slightly. Add carrot, broccoli and capsicum and stir-fry for 3 minutes ...
... Ingredients: 0.5 cup tandoori paste, 0.5 cup coriander leaves chopped, 1 Lebanese cucumber cut into wedges, 4 chicken breast fillets, 1 tsp ground cumin, 1 tbs lemon juice, 1 cup natural Greek yoghurt, 3 cup basmati rice ...
... chopped, 4 medium zucchini trimmed, 1 tbs moroccan seasoning, 2 tbs olive oil, 1 tsp sea salt flakes, 4 chicken breast fillets, 2 tbs lemon juice. Method: Preheat oven to 200°C. Combine olive oil, lemon juice, seasoning ...
... , 1 1/2 cups water, and coriander stems and roots to the boil in a medium saucepan over high heat. Add chicken, reduce heat to medium-low and cook, uncovered, for 12 minutes or until cooked through. Add snow peas to pan ...
... for a quick and easy dinner. Ingredients: 1 cup brown basmati rice, 420 g lentils no added salt, 500 g chicken stir-fry strips, 2 red onions cut into thick wedges, 3 zucchini thinly sliced lengthways, 1 tbs extra virgin ...
... rice wine vinegar, 1 tbs Woolworths pure honey, 1 garlic clove crushed, 3 cm ginger finely grated, 500 g chicken breast fillets, 5 ml olive oil cooking spray, 1 avocado halved, deseeded, cut into 8 wedges, 200 g edamame ...
... over low heat. Gradually adding in stock until absorbed. When rice is done, stir in parmesan. Categories: High fibre; Lunch; Dinner; Low sugar; Italian; Low saturated fat; Risotto; High protein; Chicken. Complexity: 2.