Related Searches: Bbq Chicken Quesadilla, Chicken Breast Recipes
Use wraps to create a chicken quesadilla traybake. The kids will love this nutritionally approved Mexican-inspired dish. Ingredients: 5 ml olive oil cooking spray, 1 small red capsicum deseeded, finely chopped, 1 red ...
... a flat surface. Top one half of each tortilla with spiced chicken, onion, corn, cheese and coriander. Fold tortillas over to enclose filling. Cook quesadillas in sandwich press, in batches, for 5 minutes or until golden ...
... Egg free; High protein; Low sugar; Peanut free; Seafood free; Sesame free; Tree nut free; Mexican; Quesadilla; Chicken; Sandwich press; Quick and easy lunch; Dinner made easy; Spring; Low ingredient; Mains. Complexity: 2 ...
... wheat tortillas or corn tortillas, 125 g ready-cooked chicken sliced, 50 g Cheddar cheese grated. Method: Heat ... fish slice to sandwich the two together. Scoop the quesadilla up, carefully turn it over, and cook the other ...
... and tortillas. Slice each folded quesadilla in half and serve immediately. Categories: Quesadilla; Low sugar; Healthier easier; Seafood free; Low salt; Egg free; High protein; Chicken; Mexican; High fibre; Dinner; Quick ...
... capsicum, onion and coriander leaves, followed by chicken and cheese. Top with the remaining tortillas. Heat 1 tsp of the oil in a frying pan over medium heat. Place a quesadilla in the pan and press down firmly. Cook ...
... on each side or until the cheese is bubbling. Slice each quesadilla into 4 and serve with salad and whatever toppings you like. Categories: Kale; Lunch; Quesadilla; Dinner; Tomato; Chicken; Mexican. Complexity: 3.
... golden-brown crust forms. Flip and cook for another 2-3 minutes. Slice the quesadilla into triangles. Serve with the chicken soup. Categories: Lunch; Low sugar; Seafood free; Egg free; Peanut free; High protein; Tomato ...
... 1 tortilla and top with the Edgell Corn Kernels, BBQ chicken, cheese and spring onions. Top with another tortilla. Repeat with ingredients to make 3 quesadillas. Heat a large frypan over medium heat. Spray tortillas with ...
... over half of each tortilla. Top with 1/3 cup chicken mixture and spread evenly. Fold tortilla over and press ... half and serve with salsa and sour cream. Categories: Quesadilla; Low sugar; Seafood free; Tree nut free; Egg ...
... into quarters and serve with lime wedges. Categories: Quesadilla; Low sugar; Seafood free; Egg free; Peanut free; High protein; Chicken; Mexican; High fibre; Sandwich press; Quick and easy lunch; Tree nut free ...
... cook quicker than pork for the perfect pulled filling for tacos, quesadillas or your favourite Mexican dish. Ingredients: 12 chicken thighs boneless, skinless, 4 tbs chipotle paste, 1 bunch coriander fresh, chopped ...
... 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 ...
... , 2 bulb garlic halved crossways, 1 bunch rosemary, 1 tbs brown sugar, 125 g blueberries. Method: Place chicken, oil, vinegar, garlic, rosemary and sugar in a large bowl. Season with pepper and turn to coat. Refrigerate ...
... a large bowl. Season and whisk to combine. Remove 2 tablespoons to a small bowl and set aside. Add warm chicken to the large bowl and stir to coat. Cover and refrigerate for 30 minutes. Melt butter in a large non-stick ...
... into pieces using poultry shears. Serve with tortillas, coleslaw and corn. Note: Calculate total cooking time for chicken by allowing 20-25 mins per 500g. Categories: North american; Roast; Seafood free; Tree nut free ...
... and knead until smooth. Roll dough out until 4mm thick and large enough to enclose chicken. Gently loosen skin from chicken breast and spread butter under skin. Fill cavity with remaining thyme sprigs and garlic. Secure ...
... or white beans. Tip 2: Leftovers are great in pita pockets for lunch the next day. Tip 3: Make ahead - the chicken can be marinated up to 24 hours in advance. The salad can be made a day in advance and dressed with the ...
... Method: Preheat oven to 200c/180c fan-forced. Heat oil in a large, deep frying pan over medium heat. Add chicken and cook for 6 minutes or until light golden. Reduce heat to low. Add leek and mustard, then cook, stirring ...
... , 500 g egg noodles, 3 leaves lettuce, 2 stalk shallots, 2 tsp salt, 2 tsp five spice powder, oil. Method: Place chicken, salt and five spice powder in a saucepan, cover with water and bring to boil.Then simmer until ...
... large brown onion finely diced, 1 tsp dried chilli flakes, 0.5 tsp ground cinnamon, 1 tbs moroccan seasoning, 1.5 cup chicken stock, 8 sheet filo pastry, 1 tbs olive oil, 2 eggs whisked, 0.5 cup ground almond meal, 1 kg ...
... : 2 bay leaves, 1 cup white vinegar, 1 tbs fish sauce, 1 red chilli sliced, 1 brown onion halved, 12 chicken thighs, on bone, with skin, 2 tsp whole black peppercorns, 0.33 cup soy sauce, 1 clove garlic cloves separated ...
... 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 ...
... stirring, for 2 minutes or until fragrant. Add creamed corn, soy and stock, then bring to the boil. Add chicken. Reduce heat to low, and simmer, uncovered, for 8 minutes or until hot. Gradually stir in egg white. Remove ...
... your palm. Squeeze gently to form an oblong. Cup and press ends in to ensure rice sticks together. Place 1 chicken slice on top of rice, followed by 1 avocado wedge. Wrap a nori strip around stack to secure (trim excess ...
... 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 ...
... 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 ...
... , 3 tbs lime juice, 2 tsp garlic chilli sauce, 3 spring onions, 3 carrots, 1 red capsicum. Method: If marinating chicken in sauce overnight or for a few hours prior to cooking make the sauce by adding together soy sauce ...
... capsicum cut into 2cm wide strips, 1 sweet potato peeled, cut into 1/2 cm wide chips, 1 free range chicken breast cut into nugget-sized pieces, 50 g fresh peeled, cooked beetroots cut into chips, 2 large potatoes peeled ...
... on a plate and place egg into a shallow bowl. Place breadcrumbs on a separate plate. Working with one piece of chicken at a time, coat in flour, then dip in egg and coat in breadcrumbs. Set aside on a baking tray. Heat ...
... mango seed. Place into the fridge overnight. BBQ or pan fry with a touch of butter the lime halves. Place the chicken breasts into a greased baking tray, bake in the oven low and slow for say 45 mins on 90 degrees, when ...
... 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 ...
... 1 tsp onion powder, 1 tsp cayenne pepper, 1 tsp baking powder, 3 L oil for frying. Method: Place chicken in a dish and cover with buttermilk. For best results, leave overnight. Combine remainder of ingredients in a bowl ...
... 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 ...
... cook for about 2 minutes and drain. Rinse with cold running water. Divide noodles between 4 bowls. Once the chicken is cooked through, add the vegetables and steam for about 2 minutes until cooked to your liking. I like ...
... and par cook. Add tomato puree, pineapple syrup, soy sauce, fish sauce (optional) and tinned tomatoSimmer until chicken is tender. Add vegetables and pineapple chunks and cook for a further 5 minutes Add Peas and cook ...
... cooked meal is super convenient, can be easily reheated and freezes well. Similar to a pulled pork recipe but for chicken. Ingredients: 0.33 cup honey, 0.33 cup soy sauce, 2 tbs tomato paste, 1 tbs vinegar, 2 tsp minced ...
... 1 tsp. of oil in a non-stick frying pan, add spices and cook for 20 seconds. Add the beans and chicken pieces and brown lightly before adding the base sauce and a small splash of water. Simmer for 1-2 minutes. Stir in ...
... ginger grated, 2 spring onions finely chopped, 5 ml virgin olive oil spray, 0.25 cup rice wine vinegar, 1 kg chicken wings, 0.33 cup salt-reduced soy sauce, 0.25 cup brown sugar, 0.25 cup unsalted peanuts chopped, 2 tbs ...
... with 1/4 cup yoghurt and paprika. Season with pepper. Top wraps with spinach, beans, corn and chicken mixture. Wrap tightly to enclose filling. Serve wraps in lunch boxes with remaining yoghurt, mandarin and blueberries ...
... is well coated. Transfer to dish. Addcup 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 ...
... sliced into rounds, 0.33 cup Woolworths maple syrup, 2 tbs vegetable oil, 0.5 bunch oregano, 1 kg chicken thigh cutlets skin on, 6 garlic cloves bruised, 500 g brushed potatoes peeled, washed, halved, 0.75 cup Woolworths ...
... 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 ...
... . Ingredients: 0.25 cup cornflour, 1 tsp onion powder, 0.5 bunch sage leaves picked, roughly chopped, 500 g chicken thigh fillets fat trimmed, cut into 2cm pieces, 400 g cup mushrooms thinly sliced, 1 carrot cut into 1cm ...
... and season with pepper to taste. Place oil in a large non-stick frying pan over medium-high heat. Add chicken halves and cook for 1-2 minutes each side or until browned. Transfer to prepared tray. Place flatbread strips ...
... 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 ...
... berry truss tomatoes. Method: Preheat oven to 220°C. Grease and line a roasting pan with baking paper. Place chicken into pan and set aside. Place butter, parsley, garlic and 1 tsp each salt and pepper in a microwave ...
... to a baking dish. Add enough stock to reach 1cm up the side of the dish. Bake for 20 minutes. Transfer the chicken to a plate. Whisk the sour cream into the liquid. Meanwhile, to make the mash, cook the potato in a large ...
... firmly and wrap each tightly in a piece of foil. Place parcels on tray and bake for 20 minutes or until chicken is cooked through. Meanwhile, to make the mushroom sauce, heat butter in a small pan over medium heat. Add ...
... 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 ...
... sheet. Repeat with a second pastry sheet. Place 4 large pastry rounds in pie maker holes. Spoon 1/4 cup chicken mixture into each pie base. Top with 4 small pastry rounds. Lightly press edges to seal. Close lid. Cook for ...
... . Drain and set aside. Meanwhile, heat 1 tbs oil in a large, deep frying pan over medium heat. Add chicken and cook, stirring occasionally, for 5 minutes or until browned. Transfer to a bowl. Heat remaining oil in same ...
... Soy free; Egg free; High protein; Low salt; Low sugar; Seafood free; Sesame free; Indian; Butter chicken; Cauliflower; Chicken; Meal prep; Quick and easy dinner; Budget; Dinner made easy; Microwave; Low ingredient; Mains ...
... peanuts toasted. Method: Crush peanuts in a mortar and pestle or in a ziplock bag with a rolling pin. Season chicken generously with pepper and cook in a non-stick frying pan over a medium to high heat until golden brown ...
... you need are four ingredients and 15 minutes to whip up this easy meal. Ingredients: 500 g Australian RSPCA-approved chicken breast fillets, 35 g taco seasoning, 2 tbs extra virgin olive oil, 450 g coleslaw kit, 4 jumbo ...
... , 300 g baby leaf salad mix, 0.5 cup olive oil, 0.25 cup caster sugar, 4 croc egg plums sliced, 4 chicken thighs. Method: Preheat oven to 180°C. Line two baking trays with baking paper. To make the honey mustard dressing ...
... one baking tray and lightly spray with oil. Bake for 30 minutes or until golden and crisp. Meanwhile, place chicken onto other tray, lightly spray with oil and sprinkle with spice mix. Bake for 15-20 minutes or until ...
... 0.5 cup basil pesto. Method: Preheat oven to 200°C. Line a roasting pan with baking paper. Arrange mushrooms and chicken in pan and set aside. Heat 1 tbs oil in a large saucepan on medium-high heat. Cook onion and bacon ...
... cup olive oil, 2 tbs honey. Method: Preheat oven to 220°C. Line a baking tray with baking paper. Place chicken on paper-lined tray. Drizzle with 1 tbs oil and add lemon slices. Bake for 30 minutes. Drizzle remaining oil ...
... . remove from microwave and pierce the thickest part of the thigh with a skewer. If the juices run clear, then the chicken is ready to eat. If the juices are pink, continue to cook in 5 minute bursts on medium and retest ...
... 60 g butter, 0.75 cup milk, 1 bunch asparagus trimmed, 1 kg sweet potato peeled, cut into pieces, 1 kg whole chicken, 5 ml virgin olive oil spray, 1 lemon halved lengthways, 1 tbs lemon thyme, 3 sprigs thyme, 240 g truss ...
... halved, deseeded, sliced diagonally, 2 mangoes, 2 tbs mint, 1 small red onion halved, thinly sliced, 1 free range chicken butterflied, 120 g baby leaves with beetroot, 1 pinch pepper, 2 tbs olive oil, 2 tbs lime juice, 1 ...
... 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 ...
... fillet with a prosciutto slice to secure apple. Heat oil in a large frying pan over medium-high heat. Add chicken fillets, apple-side down, and apple wedges, and cook for 3-4 minutes or until golden. Transfer to tray ...
... 6 x 12cm pie tins. Halve shortcut pastry sheets diagonally and use to line tins, trimming excess. Fill with chicken mixture. Brush edges with a little egg. Cut 6 x 12.5cm rounds from puff or rough pastry sheets 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 ...
... yoghurt, most of the chives, and zest and juice of 1 lime. Heat oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 6-8 minutes or until golden and cooked. Drain on a wire rack over a tray. Serve ...
... 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 ...
Take your weeknight dinner to a new level with delicious and smoky chipotle sauce on these easy chicken tacos. Ingredients: 1 tbs olive oil, 200 g shredded lettuce, 280 g One Night in Mexico tortilla with corn, One Night ...
... salt, 1 cup halved cherry tomatoes, 1 pinch Pepper, 150 ml white wine, 1.6 kg free range bone in chicken pieces with skin, 0.25 cup whole green Sicilian olives, 3 tbs Monini Classico Extra Virgin Olive Oil, 180 g buffalo ...
... fine cut coleslaw, 0.25 cup Greek style yoghurt, 1 tsp garlic crushed. Method: Preheat oven to 200°C. Season the chicken and cook in a large oven-safe non-stick pan over a high heat for 2 minutes each side until browned ...
... parmigiana tray bake, 2 tbs olive oil. Method: Pre-heat oven to 220°C (200°C fan forced). Place chicken in a single layer on a baking paper lined tray. Position potato wedges around the edge of tray. Toss tomato and ...
... cut into 3cm dice. Method: Preheat oven to 180°C. Heat some oil in a large frying pan and cook the chicken in two batches over medium heat, transferring to a 1.5L baking dish. Lower the heat and add the sliced leek and ...
... .25 red cabbage shaved, 4 radishes trimmed, thinly sliced, 150 g snow peas sliced lengthways, 2 sheet nori, 2 chicken breast fillets, 1 lemon juiced, 2 tbs miso paste, 2 tbs soy sauce, 200 g frozen edamame beans, 1 clove ...
... cup olive oil, 2 eggs, 2 cup panko breadcrumbs, 1 garlic clove chopped, 8 plain chicken breast schnitzels. Method: Place chicken between 2 sheets of plastic wrap. Using a meat mallet, pound until 5mm thick. Place flour ...
... plate as a guide, cut a disc from each sheet of pastry. Place one pastry disc onto prepared tray. Spoon chicken mixture into centre of pastry allowing a 2cm-wide border. Brush edge of pastry with a little egg. Top with ...
... 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 ...
... 2 eggs, 1.33 cup panko breadcrumbs. Method: Preheat oven to 180°C. Line 2 baking trays with baking paper. Place chicken between sheets of plastic wrap, and flatten with a meat mallet. Top each with a slice of ham and 1/4 ...
... : 2 tbs hoisin sauce, 2 tbs lime juice, 1 tbs soy sauce, 0.33 cup sweet chilli sauce, 6 chicken thighs, 2 cloves garlic crushed. Method: Combine sauces together. Add garlic and lime juice and whisk well. Pour into ...
... 2 tbs of oil. Season with salt and pepper. Heat remaining oil in a frying pan over medium-high heat. Cook chicken, in batches, for 5 minutes or until golden and cooked through. Transfer to a bowl. Add cream cheese, cream ...
... 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 ...
... large saucepan. Bring 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 ...
... . 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 ...
... wings in a large snap-lock bag. Add marinade, seal bag and shake to coat chicken. Marinate in refrigerator for at least 2 hours or preferably overnight. Combine butter, chilli, lime rind, lime juice and chives in a ...
... onion salt, 5 ml virgin olive oil spray, 1 lime wedges, 1 tsp garlic granules, 0.33 cup rice flour, 8 chicken wings, 2 tbs thyme leaves, 4 cups salad leaf mix, 24 g vine-ripened tomato soup. Method: Preheat oven to 220 ...
... , 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 ...
... or until golden brown and cooked through. Cover the wraps in foil and place on oven shelf below the chicken for the final 2 minutes of cooking time or until warmed through. Meanwhile, to make the apple slaw, combine ...
... hot chillies stems trimmed, deseeded, 1 long red mild chilli stem trimmed, roughly chopped, 1.8 kg whole chicken, potatoes fried, 1 lime halves, chargrilled, 1 tsp dried oregano, 2 tsp smoked paprika, 1 lemon juiced and ...
... , 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 ...
... 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 ...
... . In a bowl, toss the coleslaw together with the dressing from the kit, and divide among bowls. Top with chicken and corn, and sprinkle over the crumbled feta from the kit to serve. Categories: Soy free; High fibre; High ...
... . If it's too powdery add 1-2 tsp of water. Put half a cup corn flour in cereal bowl then dust chicken. Deep fry until they become golden brown. Serve with mayo or sriracha sauce or sweet chilli sauce for dip, or on rice ...
... 1 tray, the bake for 25 minutes or until cooked. Place chips on remaining tray, then bake for the last 15 minutes of chicken cooking or until golden. Meanwhile, prepare slaw kit according to packet instructions. Remove ...
... Return to pan. Drizzle carrots and beans with oil. Toss to coat. Divide mash, vegetables and thickly sliced chicken among plates. Season with pepper and serve. Categories: High fibre; High protein; Low sugar; Sesame free ...
... 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 ...
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