Minute Meals: Chicken Dinners

by Caroline

When I was a sophomore in college, my sister got me The Healthy College Cookbook for Christmas. This book is awesome and I’ve spent hours just looking through all the recipes, let alone actually making the delicious suggestions! What I love most about this book, is it has detailed nutrition per serving details for each recipe. The cookbook has over 300 recipes by college students, for college students. But lets be honest, recent grads can benefit from this book too!

As recent graduates, we might be living on our own for the first time without a dining hall. We might come home from work late and starving and have the urge to just call the pizza delivery man. Or we might have just not idea how to put together a healthy, cheap, delicious meal!

One food that’s been a staple for me while at college is chicken. Chicken can be made so many different ways and put with so many different things. Below, I chose two of my favorite recipes from The Healthy College Cookbook.

Chicken Pesto Pasta (makes 5 servings)

2 cups lightly packed fresh basil leaves
1/2 cup grated Parmesan cheese
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup plus 1 teaspoon extra-virgin olive oil
8 ounces penne
3 boneless, skinless chicken breast halves, cut into strips

1. In a food processor or blender, combine the basil, Parmesan, garlic, salt, and pepper; finely chop. Add 1/2 cup of the olive oil and blend until smooth.

2. Bring a large pot of water to a boil. Salt the water and add the pasta; cook according to the package directions. Drain.

3. Heat the remaining teaspoon of oil in a skillet over medium heat. Add the chicken and saute about 10 minutes, or until cooked through (no pink shows in the middle).

4. Pour the pesto sauce over the drained pasta, add the chicken, and mix well. Serve warm or cold.

Chicken and Broccoli Sauté (makes 4 servings – best served over a plate of rice)

1 teaspoon extra-virgin olive oil
3 cups chopped broccoli
2 carrots, peeled and chopped
2 tablespoons finely chopped yellow onion
2 garlic cloves, minced
4 boneless, skinless chicken breast halves, cut into bit-sized pieces
2 tablespoons teriyaki sauce

1. Heat the oil in a large skillet over medium heat. Add the broccoli, carrots, onion, and garlic, and sauté until the vegetables begin to soften.

2. Add the chicken and 1 tablespoon of the teriyaki sauce. When the chicken begins to brown, add the second tablespoon of sauce. Cook for an additional 10 to 15 minutes, or until the chicken is cooked through (no pink shows in the middle). Serve immediately.


What are your favorite quick chicken dinners?


~ by freshinkblog on February 2, 2011.

One Response to “Minute Meals: Chicken Dinners”

  1. Wahoo glad you are putting that book to good use!

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