Recipes

Stuffed Cajun Chicken

Stuffed Cajun Chicken

Cajun inspired chicken ūüėć I used some delicious spices to coat the chicken and stuffed it with 3 coloured capsicums and onion ūüėć It tastes ridiculously good.... I SERRRIOUSLY LOVE MEALS LIKE THIS! Serves 3 (one breast fillet each)Ingredients:¬†3 chicken breast fillets, fat trimmed1/2 red capsicum, sliced into strips¬†¬†1/2 yellow capsicum, sliced into strips¬†1/2 green cap, sliced into strips¬†1 brown onion, sliced ¬†1 tsp salt¬†1 tsp paprika¬†1/2 tsp tried oregano¬†1/2 tsp dried thyme leaves¬†1/4 tsp cayenne pepper¬†1/2 tsp ground pepper¬†1 tsp onion powder¬†1 garlic clove, crushed¬†2 tbsp. olive oil¬†Directions: Preheat oven to 180 degrees celsius¬† In a large mixing bowl, add olive oil, garlic, onion powder, pepper, cayenne pepper, thyme, oregano, salt and paprika and mix well. Cut a large pocket in the middle of the chicken breast (from one end to the other, making sure you do not cut all the way through. Add the chicken to the mixing bowl and marinade the chicken. Set aside.¬† In a large nonstick pan, add a small splash of olive oil and heat over a medium to high heat.¬† Add brown onion and capsicums into the pan and cook for 3 minutes to lightly soften.¬† Using the capsicum mixture, stuff the chicken and then toothpick the chicken shut. Place chicken onto a lined baking tray.¬† Place into the oven for 20 minutes or until cooked through completely.¬† Serve with rice!¬†
Chicken and Capsicum bake

Chicken and Capsicum bake

One Tray Chicken Bake! YESSSS!!! I love these type of recipes! They're sorta like "chop everything, throw into a tray and hope for the best" Sorta thing! Serves 4 - 6 Ingredients: 6 chicken thighs, excess fat cut off 2 tbsp. olive oil 1 green capsicum, sliced 1 red capsicum, sliced 1 yellow capsicum, sliced 500g baby white potatoes, quartered 200g cherry tomatoes, halved 1/4 cup fresh parsley, roughly chopped 1 red onion, quartered 3 garlic cloves, sliced into slivers1 tbsp. dried oregano Large pinch of salt and pepper 1/2 lemon, juiced Directions:  Pre-heat oven to 180 degrees celsius. In a large pan, brown the chicken thigh fillets, seasoning them with a pinch of  salt and pepper. Set aside once browned.  In a large, oven safe dish add the capsicums, potatoes, onion, tomatoes, garlic, oregano, parsley, salt and pepper.  Drizzle with olive oil and give it all a big mix.  Place the browned chicken into the dish and squeeze lemon all over.  Place into the oven for 30 minutes or until lightly browned.  Remove from the oven and serve with rice! 
Chicken & Veg Mac and Cheese

Chicken & Veg Mac and Cheese

Okay so how GOOD is¬†Mac¬†and cheese? SOOO DELICIOUS! I thought I'd add some veggies and chicken to bulk out the recipe, and boy was that decision AMAZING!¬†Serves 4-6Ingredients:250g elbow pasta300g chicken tenderloins, sliced into strips 1 broccoli, cut into florrets¬†50g baby spinach leaves¬†5 button mushrooms, sliced¬†1 brown onion, diced1 garlic clove, crushed¬†¬Ĺ cup panko breadcrumbs, toasted¬†4 tbsp. unsalted butter1/3 cup plain flour 800ml whole milk2-3 cups shredded cheese (Cheddar, Colby, mozzarella) ¬Ĺ tsp salt¬Ĺ tsp pepper1 tsp paprika¬†1 tsp garlic powder1 tsp mustard powder1 tbsp. Fresh parsley, chopped ¬†Directions: Cook pasta according to packet instructions (minus 2 minutes!) set aside to cool.¬† Pre-heat oven to 180 degrees Celsius. Using a small pan with a tiny splash of olive oil, add¬†broccoli, spinach, onion, fresh garlic and mushrooms¬†and cook for 5 minutes until veggies are half cooked though. Remove from pan and set aside. In the same pan, add chicken and season with a pinch of salt and pepper. Cook for 5-7 minutes or until completely cooked through. In a large pot, add butter and melt over medium heat. Once melted, add flour and mix for one minute. Use a whisk to separate the clumps. Add 250ml of milk, stirring to try to dissolve the flour paste into the milk. Add remaining milk and continue to whisk until lump free.¬† Add salt, pepper, garlic powder, mustard powder and fresh parsley. Stir through. Stir for 5-8 minutes until the milk has thickened to a cream like consistency. A way to check this is, coat a spoon in the mixture and using the back of the spoon, you should be able to draw a thick pathway with your finger. Remove from stove and add cheese, chicken and the vegetable mixture. Mix through. Add the cooked elbow pasta into the pot and stir through, ensuring to coat well. Top with panko crumbs and a sprinkle of paprika. Bake in the oven for 15 minutes ot until the top is lightly golden brown. EAT!
Chicken Satays

Chicken Satays

Simple dinner that seriously packs a punch with flavour! I absolutely love these because the sauce is delicious and its so quick and easy to make. Serves 4 Ingredients: 750g chicken thigh fillets, excess fat trimmed 1/3 cup coconut milk1/4 cup nut butter 1 tbsp fish sauce 1 tbsp massaman curry paste 1 large garlic, crushed 1-2 tbs lime juice10 bamboo sticks, soaked in water Salt and pepperFresh coriander to serve  Directions: Thread the chicken through the bamboo sticks and coat with a small pinch of  salt and pepper. Leave in the fridge.  In a small mixing bowl, add coconut milk, nut butter, fish sauce, massaman curry paste (can use yellow or red if you don't have it!), garlic and lime juice. use a whisk to combine, to ensure the nut butter mixes in.  On a hot pan, heat a small splash of olive oil over a medium to high heat.  Cook the chicken skewers for 3 minutes on all sides, or until completely cooked through.  The satay sauce can either be layered over the top, or heated! If you prefer it heated, heat in a small saucepan over medium heat for 2-3 minutes.  EAT! 
Thai Chicken Sausage Rolls

Thai Chicken Sausage Rolls

These thai sausage rolls are so easy to make, and perfect to take to a party - who doesn't like sausage rolls?!?! Ingredients: 500g chicken breast mince1 carrot, finely grated1 spring onion stalk, finely chopped1 long red chilli, deseeded and finely chopped2 garlic cloves, crushed1 tbsp. fresh ginger, grated2 tbsp. fresh coriander leaves, chopped 1 tbsp. red curry paste Pinch of Salt and pepper 3 puff pastry sheets1 egg, beaten1 tbsp. paprika (to sprinkle over top)Directions: Pre-heat oven to 180 degrees celsiusInto a large mixing bowl, add chicken mince, carrot, spring onion, chilli, garlic, ginger, coriander, curry paste, salt and pepper. Mix throughly, ensuring no bit of chicken is missed! Divide the mixture into three equal portions. Lay one sheet of puff pastry down flat. Spoon 1/3 of the mixture down along one side of the pastry, shaping mince into a long sausage shape that goes from end to end. Being to roll towards the other end, wrapping as tightly as you can. Always leave seam side down. Using a sharp knife, cut the sausage rolls into small pieces. Lay each roll seam side down on a lined baking tray slightly apart from each other. Using a basting brush, brush the egg mixture along the top of each sausage roll. Sprinkle paprika over the top of each roll and bake in the oven for 25-30 minutes or until lightly golden.I hope you loved this recipe! If you did, SHARE it with your friends! I have MANY recipes, meal plans, shopping lists and more in my new BARE ebook, check it out here! 
Creamy Chicken Linguine

Creamy Chicken Linguine

There is nothing better then pasta....I swear! Pasta is just one of those foods that i absolutely love and could honestly have it for breakfast haha! This pasta is super delicious and packed full of veggies and yummy chicken! Pasta needs to have a tasty base, veggies, a protein of some sort and some deeeliiccious parmesan! This pasta ticks ALLLL those boxes!  Feeds 4Ingredients: 400g Chicken tenderloins, Sliced into bite sized pieces 250g linguine (or however much your fam needs!) 2 Bacon Rashers, sliced into strips100g Button mushrooms, Sliced 100g Baby Spinach50g Sun dried tomatoes (roughly 5)6 broccoli florrets, chopped1 Brown onion, thinly sliced 1 Large garlic clove, crushed 1/2 small red chilli, deseeded and chipped 1/2 cup Chicken stock 1 cup thickened cream 2 tablespoons of Olive oil Salt, Pepper and Parmesan (all to taste) Directions: Boil water and cook pasta until ALMOST cooked (you still want it to be slightly hard as it'll cook in the sauce) In a large pan, heat one tablespoon of olive oil on a high heat. Add chicken pieces into the pan and season with salt and pepper, stir constantly, browning each piece. Once cooked, remove from the pan. Add another tablespoon of olive oil and add onion, garlic, bacon and the chilli. Cook for 5 minutes. Add mushrooms, broccoli and cook for a further 2-4 minutes.Add chicken back into the pan and stir through. Add chicken stock, heavy cream and sun dried tomatoes Stir through until it has begun to heat. Add a pinch of salt and pepper here (make sure you taste!) Add the *almost* cooked pasta into the pan and stir through. Leave to soak up all the juices in the pan, which will fully cook the pasta! Before you're almost ready to serve, throw in the baby spinach and stir though, leave to wilt. Sprinkle a little bit of parmesan and serve! 
Chicken, Vegetable and Pesto bake

Chicken, Vegetable and Pesto bake

Who doesn't love one tray bakes? So easy and delicious! All the flavour from the veggies just oozes into the chicken and makes the dish taste AMAZING! Serves: 2-3 people Ingredients: 2 large breast fillets, excess fat cut off 1 broccoli head, sliced into large florets220g pumpkin, sliced thinly 1/2 red capsicum, sliced in large chunks 1 medium brown onion, quartered 1 zucchini, sliced into rounds 2 garlic cloves, sliced into slivers1 tsp salt1 tsp pepper 1 tsp dried oregano 4 tbsp spinach and basil pesto (two per fillet)   Directions:  Pre-heat oven to 180 degrees celsius.  In a large baking dish, add broccoli, pumpkin, capsicum, onion, zucchini and garlic. Splash a small amount of olive oil over the top and a small sprinkle of salt. Mix to combine.  Place the veggie tray into the oven for 15 minutes.  In a small mixing bowl, coat the chicken breasts in the salt, pepper and dried oregano.  Take veggies out of the oven and make room for the chicken! Place chicken breast in between the veggies. If it needs a touch more olive oil, drizzle a small amount now (1 tbsp) Place back into the oven for 20 minutes, or until the chicken is completely cooked through.  Spoon pesto over the chicken and serve with rice or just the veggies!   
Spicy Chicken Tray-bake

Spicy Chicken Tray-bake

This Spicy Chicken Tray-Bake is the perfect family meal, super easy and delicious. You can thank me later! Serves: 4Ingredients:1kg chicken thigh (skin on)3 garlic cloves, crushed2 red onions, cut into quarters1 red capsicum, chopped into large chunks1 yellow capsicum, chopped into large chunks1 green capsicum, chopped into large chunks1 broccoli, cut into florets1 limeMarinade for chicken:2 tbsp olive oil3 tbsp tomato paste1 garlic clove, crushed1/2 lime, juiced1/2 tsp paprika1/4 tsp cayenne pepper1/2 tsp salt1 tsp dried coriander Extra lime juice for topping.Salt and pepper for sprinkling.  Directions: In a large mixing bowl add chicken thigh and all ingredients under "marinade for chicken". Mix thoroughly and then place in the fridge to marinate for 1 hour (more if you can!)..  Preheat oven to 180 degrees Celsius. Heat a small splash of olive oil in a non-stick pan over a medium to high heat. Once hot, place chicken in skin side down and cook for roughly 4-5 minutes, or until skin begins to crisp. Remember, the chicken will cook in the oven, we just want a crispy skin!  In a large baking dish, add onion, garlic, capsicum, broccoli and and dress with a small splash of olive oil, salt and pepper. Mix well, to ensure garlic infuses into all the veggies . Add chicken into the baking tray and for 30 minutes or until chicken is cooked through. Eat with rice or just by itself! 
Creamy Chicken Pasta Bake

Creamy Chicken Pasta Bake

Oh so this recipe is THE BOMB. The original creamy chicken recipe was an absolute hit with rice, so naturally pasta has got to be next! Serves 4 Ingredients: 250g elbow curls pasta 1 Tbsp olive oil2 chicken breast fillets, sliced into thin strips. 2 garlic cloves, crushed 1 tbsp. fresh Thyme leaves, finely chopped1 fresh chilli, chopped roughly2 stalks of spring onion, finely sliced 1/2 cup sun dried tomatoes, halved 3/4 cup thickened cream1 1/4 cup chicken stock (yes, one and one quarter!) 1/3 cup parmesan cheeseSalt and pepper to taste2 cups of fresh baby spinach Directions: Pre-heat oven to 180 degrees celsius Cook pasta Al-dente (Take two minutes of packet cook time, it'll cook more in the oven!) Trim the large fatty bits off the breast and coat with salt and pepper. In a hot pan with a splash of olive oil, brown the chicken fillets lightly and then set aside. In the same saucepan, heat olive oil over a medium to high heat. Add garlic, thyme leaves, chilli and spring onion  and cook for two minutes. Pour in stock, thickened cream and leave to simmer for a further 5 minutes. Add in sun dried tomatoes and parmesan and leave for 1 minute Add in the browned chicken and spinnach and leave to simmer for 10 minutes. Add cooked pasta to the mix and transfer to a deep baking tray. Top with parmesan cheese and add into the oven for 20 minutes or until nice and crispy brown on the top.  EAT IT ALL (maybe not all...but you'll want too!!!) 
Baked Thai Chicken Burger Patties

Baked Thai Chicken Burger Patties

This is something that you guys will absolutely LOVE! Super easy and a delicious dinner when paired with a yummy salad and some rice!¬† Makes 6 large burgers¬†Ingredients:¬†500g of chicken mince1 zucchini, grated and excess water squeezed out¬†1 carrot, grated finely¬†1 tbsp. Fresh chives, chopped2 medium garlic cloves ‚Äď crushed2cm piece of fresh ginger ‚Äď finely chopped¬†1 tbsp. Curry powder1 tsp. Mustard powder3 spring onions ‚Äď chopped finely1/4 cup (tightly packed) fresh coriander leaves ‚Äď chopped finely1/2 tsp. Salt¬†1/2 tsp. Cracked pepper¬†1.5 cups Panko bread crumbs¬†Directions:¬† Pre-heat oven to 180 degrees celsius.¬† Add ALL ingredients into a marge mixing bowl, except the panko crumbs. Mix well to combine.¬† Add 1/2 cup of the panko to the chicken mixture and mix through.¬† In a small mixing bowl, add the¬†remaining panko¬†crumbs and season with a small pinch of salt and pepper. Mix.¬† Using a palm sized scoop of the mix (you can make them as¬†little¬†or as big as you like!) roll into a ball and then flatten like a patty.¬† Place patty in the crumb mix and press firmly into the¬†crumb to ensure it sticks. Flip and cover the opposite side.¬† Place onto a lined baking tray and repeat with¬†remaining mixture.¬† Drizzle a small¬†amount of olive oil over eat patty and place into the oven for 20 minutes or until cooked¬†through (again, depending on¬†your size!)¬† Serve as a patty in a burger or with a large salad!¬†
Thai Chicken Skewers

Thai Chicken Skewers

These Thai Chicken Skewers are a must try, they're absolutely delicious and extremely quick, simple and easy to make. They're the perfect addition to any lunch or dinner. Ingredients: 1kg chicken breast, sliced into bite size pieces 1 tsp chicken stock 1 tsp black pepper 1 tbsp soy sauce 1 tbsp turmeric powder 5 coriander root finely chopped 2 garlic cloves, grated 2 tbsp coconut milk 5 bamboo skewers pinch of salt Directions: Place chicken and all ingredients into a large mixing bowl and mix throughly. Leave to marinade for 1 hour in the fridge. Thread each piece of chicken on skewers. Add a tbsp of olive oil into a grill plate and heat over medium to high heat. Begin to grill each chicken until chicken is cooked through.
Chicken with Cashew nuts

Chicken with Cashew nuts

Everyone loves a good stir-fry and this recipe is super delicious, which is also boyfriend approved (basically the good old chicken & rice haha!). Ingredients: 400 grams chicken tenderloins, sliced finely 1/2 cup of cashew nuts 1 red onion, finely diced  1/4 red capsicum cut into thin strips 4 button mushrooms cut into quarters 2 large dry chillies cut into halves 2 tbsp oyster sauce 1 tbsp fish sauce 1 tbsp chilli paste 1 tbsp olive oil 2 garlic cloves, crushed coriander for garnishing Juice of half a lime Directions: Heat a pan over medium heat and add oil to the pan. Into the pan, add onion, garlic and chilli and cook for 2-3 minutes or until onion becomes translucent.  Add chicken and cook for 3-4 minutes.  Add chilli paste and stir in for 30 seconds.  Add capsicum and mushrooms while continuing to stir. Add fish sauce, lime juice and oyster sauce and continue to stir until the vegetables are cooked. Add all the cashews!  Serve on a plate, sprinkle with extra cashew nuts and garnish with coriander. Serve with rice! 

Stay up to date with our latest recipes and news