This is a great little recipe for two that is made within an hour. The sauce complements the chicken really well and the chicken itself came out super moist.

I had skinless chicken breasts so I used those, but I do think this would be better with the crispiness of chicken skin to bring another texture and another savoury flavour.

You could serve this with mashed potato if you want to, but I don’t think it needs it.


Chicken with creamy sweetcorn, green beans and spring onions

Recipe from Delicious Magazine.


Serves 2. (477kcals, 19.1g carb per portion)

  • Drizzle of olive oil
  • 2 large, free-range chicken breasts
  • 300ml fresh chicken stock
  • 200g sweetcorn kernels
  • 150g green beans
  • Splash of cream
  • 1 tsp wholegrain mustard
  • Small bunch spring onions, trimmed
  1. Heat the oven to 180°C/fan160°C/gas 4. Heat a drizzle of oil in an ovenproof frying pan. Fry the chicken breasts (if using skin on, fry skin-side down, for 3 minutes or until the skin is crisp). Turn the chicken over, then put the pan in the oven and cook for 10-15 minutes until the meat is cooked.
  2. Meanwhile, heat the chicken stock in a pan until simmering. Add the sweetcorn kernels and green beans, simmer until tender, then remove with a slotted spoon and divide among two warmed dishes (leave the pan on the heat). Add a splash of cream and the wholegrain mustard to the stock, then bubble to thicken slightly. Season to taste.
  3. Slice the spring onions and stir into the sauce. Cut each chicken breast in half and divide among the plates, then spoon over the sauce.

This is another quick, easy midweek meal that’s more interesting than your usual chicken dish.

Coconut Crusted Lime Chicken

Coconut Crusted Lime Chicken

This is quite a versatile recipe that can be served in many ways. The serving suggestion with the recipe was to serve with mango chutney and rice, but I prefer to make this into a wrap, with the mango chutney and crisp salad.  You could, or course, do away with the carbs entirely and just have loads of salad and replace the chutney with a yoghurt sauce. This recipe comes in at an amazing 2g of carb per portion, so is perfect for those trying to cut down.

You do need some kind of chutney or sauce, as it complements the coconut well and provides moisture.

Recipe from BBC Good Food

  • Serves 4
  • Cals: 316
  • Carbs: 2g


  • 8 skinless, boneless chicken thighs
  • zest and juice 2 limes, plus extra wedges to serve
  • 2 tsp medium curry powder or garam masala
  • 1 tsp chilli powder (optional)
  • 50g desiccated coconut
  • 1 tbsp vegetable oil
  • mango chutney and rice, to serve


Heat oven to 200C/180C fan/gas 6. Put the chicken in a large bowl with the lime zest and juice, curry powder, chilli powder, if using, and seasoning. Mix well, then toss in the coconut. Place chicken on a rack sitting in a roasting tin, drizzle with the oil, then bake for 25 mins until cooked through and tender. Serve with mango chutney, lime wedges for squeezing over and rice, if you like

Who doesn’t love a kebab? Juicy pieces of marinated chicken, with fresh salad all wrapped up in fresh, warm pitta. Well, at least that’s how it should be.

All too often what you actually get from Manchester takeaways is day old meat, already taken off the spit and reheated, with limp iceberg lettuce in a cold pitta. With massive chunks of salad tomatoes. No, kebab shops, NO.

I wish someone would do for kebabs what has been done (albeit to death) to burgers. This is the next food that needs to be ‘gourmet-fied’.  If someone opened up a restaurant that sold proper, fresh kebabs, with choices of meats, salads and breads I would be straight in there, possibly daily.

In the meantime, I’ll just have to make my own. To be fair, I think this is up there in terms of great kebabs I’ve eaten. Using chicken thigh keeps the meat moist and the marinade has loads of flavour.

To keep the carbs low, obviously don’t have the pitta bread. This would be lovely served with loads of salad instead.

Greek chicken kebab

Greek chicken kebab

Recipe from BBC Good Food

Serves : 6

  • Cals pp: 323
  • Carbs pp: 1 (but this does not include the pitta bread!)


  • 12 boneless, skinless chicken thighs

For the marinade

  • 2 garlic cloves, crushed
  • zeast and juice 1 lemon
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tbsp dried oregano (wild if possible)
  • 2 tsp paprika
  • 4 tbsp olive oil
  • small bunch parsley, finely chopped

To serve

  • pitta bread
  • yogurt
  • salad


  1. In a large bowl, combine all the ingredients for the marinade, along with a good few pinches of salt and some pepper. Add the chicken thighs and mix everything together. Cover and chill overnight.
  2. Light a lidded barbecue, then let the flames die down. Once the coals have turned ashen, mound them up on one side. Thread the chicken thighs onto 2 metal skewers – so that both skewers go through each piece of meat – packing the thighs down so that they are really compact. Place the chicken kebab on the side without any coals underneath. Pop the lid down and cook for 45-55 mins, turning regularly, or until cooked through – prise the chicken pieces apart in the centre to check this. Cover the chicken with foil and leave to rest for 20 mins before slicing. (If cooking in the oven, heat to 200C/180C fan/gas 6. Rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.)
  3. Slice strips of chicken from the kebab and stuff into pittas, warmed on the barbecue.

I’ll admit that the main reason that that I attempted this Sichuan dish is because, conceptually and aesthetically, it looked really interesting to me. It’s essentially a cold pile of noodles, poached & shredded chicken, spring onions and cucumber, with sauce poured on top. That sauce was going to have to be pretty damn good. And it is – it’s packed full of flavour.

You may need to pop down to your local asian supermarket to pick up the sichuan chilli oil & chinese black vinegar.

The name ‘bang bang apparently comes from the fact that the meat was tenderized by hitting it with a stick, or hammer. This is meant to be served as a starter, but we ate as a light dinner and it was lovely.


Recipe from Kok Robin – served 2

450 gr poached & shredded chicken breast

For the sauce, first mix together
1 T white sugar
1 T light soy sauce
1 T black chinese vinegar
pinch of salt

When  the sugar has dissolved add
3 T sesame paste
1 T sesame oil
2 T Sichuan Chili Oil

Prepare individual servings, by composing the following layers
warm rice or cold rice noodles
1 cucumber each, cut julienne
shredded chicken
spring onion
sesame sauce
ground roasted sichuan pepper (optional, because it’s already in the Sichuan Chili Oil )
toasted sesame seeds
roasted peanuts (optional)

I love laksa. It’s a fusion dish that incorporates indian spices and southern chinese cuisine – I like it quite spicy, but if chilli is not your thing, it would be just as delicious if you cut the chilli content.

This is also a great dish if you should eat wheat free (like me!) as it contains rice noodles.

The paste does take a bit of effort and a lot of ingredients, so if you wanted to make this as a quick work night dinner you might want to either make the paste in advance (it will keep in an airtight container in the fridge for up to 5 days), or buy it pre-made. Obviously, anything made fresh at home is going to taste much better.

This is Ching-he Huang’s version of this dish, which was in BBC Good Food magazine.

Chicken laksa

Chicken laksa

Serves 2

For the paste:

  • 1tbsp veg oil
  • 3 garlic cloves, crushed
  • 2 lemongrass stalks, outer leaves removed, stalks smashes and roughly chopped
  • 2.5cm piece ginger, sliced
  • 3 large chillis, deseeded. 2 roughly chopped, 1 sliced to serve
  • 3tbsp shrimp paste
  • 1tsp turmeric
  • 1tsp ground coriander
  • 1tsp ground cumin
  • 1tbsp light muscovado sugar
  • 1/2 tsp salt
  • 1/2 tsp mild chilli powder
  • 50ml coconut milk (taken from the 400ml can listed below)

For the chicken laksa

  • 1tbsp veg oil
  • 450g chicken thighs, skinned, deboned and chopped into 2.5 cm cubes
  • 800ml chicken stock
  • 400ml can coconut milk (minus the 50ml for the paste)
  • 2 tbsp fish sauce
  • juice 1 lime
  • 1tsp light soy sauce
  • 1tsp light muscovado sugar
  • 200g dried vermicelli rice noodles, or wide flat rice noodles
  • 2 small bulbs pak choi, quartered
  • 100g beansprouts
  • 2 pinches chilli powder, or flakes
  1. To make the laksa paste, put the ingredients in a mini blender and blend to a smooth paste.
  2. For the laksa, heat the oil in a wok or large non stick pan and stir fry the chicken pieces for 3 mins.
  3. When it starts to brown, add the laksa paste. (Use about 100ml for spicy and 150ml for very spicy. Obviously, add to taste for less heat) and stir for 2-3 mins
  4. Stir in the chicken stock, coconut milk, fish sauce, lime juice, soy and sugar.
  5. Bring to a simmer, reduce the heat and cook for 5 mins.
  6. Stir in the rice noodles and cook for about 3 mins until cooked through.
  7. Stir in the pak choi for the last minute until cooked through.
  8. Add the beansprouts.
  9. The broth should have a creamy soup consistency, so adjust with more stock if necessary.
  10. Divide the noodle between two bowls and ladle the chicken and broth over the top.
  11. Garnish with sliced chilli, chopped coriander and and thai basil if you like.

Chicken Kiev is a retro classic that has made somewhat of a comeback – and so it should, as the combination of chicken, garlic and crispy breadcrumbs is a winner.

This version, however, is a little different. It’s a combination of two recipes – one for chicken kiev and the other for a chicken breast stuffed with goat’s cheese and tarragon. I think it turned out rather well!

Because it is baked in breadcrumbs, the chicken was incredibly moist.  Because it is only fried for a few minutes, then transferred to the oven, this is also a lighter version of a chicken kiev. This is great for a midweek meal. I served with colcannon, but would also be lovely with a salad.

Chicken kiev, stuffed with goat's cheese and tarragon

Chicken kiev, stuffed with goat’s cheese and tarragon

Recipe inspired by this and this


2-3 garlic cloves, crushed
Squeeze of lemon juice
2 tbsp finely chopped fresh flatleaf parsley
1 tbsp finely chopped fresh tarragon
4 tbsp light cream cheese (such as Philadelphia Light), chilled
4 x 175g free-range chicken breasts, trimmed, skin removed (see tip)
50g flour, well seasoned
2 medium free-range eggs, beaten
75g Japanese panko or dried breadcrumbs
3 tbsp groundnut oil
100g soft goat’s cheese


1. Preheat the oven to 200°C/ fan180°C/gas 6. Mix the garlic, lemon juice, parsley, tarragon, cream cheese, goat’s cheese and seasoning in a bowl to make the filling.
2. Butterfly the chicken breasts by slicing them part of the way through with a sharp knife, then opening the breasts out like a book. Wrap in cling film and gently pound flat with a rolling pin, being careful not to tear the flesh.
3. Place a quarter of the filling into the centre of each flattened breast and fold over one side of the chicken, then the other (like folding a sheet of paper to fit in an envelope). Cover the seal with the flattened small piece of chicken fillet, if you have it (see tip). Roll each breast tightly in cling film and chill for 30 minutes to firm up.
4. When firm, remove from the cling film and dust in the seasoned flour. Dip in the beaten egg, then roll in the breadcrumbs to coat completely, shaking off any excess.
5. Heat an ovenproof frying pan, then add the oil. Fry the kievs on all sides until lightly browned, then transfer to the oven and bake for 20 minutes until golden and cooked through. Serve immediately.

I was having a friend over for dinner after work and generally favour recipes that will easily feed a few people that  I can either spoon out of a slow cooker or pull out of the oven. This recipe works because it takes about 20 minutes to assemble it, then you can just leave it for an hour or so while it cooks and you entertain.

This lasagne is obviously not a classic recipe. Instead of layers of meat ragu and bechamel, the pasta is instead layered with chicken, squash and pesto. You really have to be a fan of pesto to like this dish – it just so happens that I am, so that’s fine.

The sweetness of the squash is really nice with the pesto. I was hesitant about cooking the squash in the microwave, since I usually just use it to defrost things, but it turned out well. I especially like the pine nuts on top, which add some crunch that you don’t usually get in a lasagne.

Chicken, squash and pesto lasagne

Chicken, squash and pesto lasagne

Recipe from BBC Good Food

  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 4 skinless chicken breasts
  • 1 tbsp plain flour
  • 600ml chicken stock
  • 500g tub mascarpone
  • 190g jar pesto
  • bunch basil, leaves picked and chopped, save a few small whole leaves to serve
  • 1 butternut squash, peeled, deseeded and cut into chunks
  • good grating of nutmeg
  • 12 lasagne sheets ( I use gluten free lasagne)
  • 85g Parmesan, grated
  • splash of milk
  • 50g pine nuts
  1. Heat the oil in a large casserole dish. Add the onions and cook until softened, then add the garlic and cook for a few mins more. Push the onions and garlic to the edge of the pan, add the chicken breasts and cook for a few mins each side to brown. Sprinkle over the flour and stir it into the onion mixture. Tip in the stock and season. Cover and simmer for 10 mins – or until the chicken is cooked through. Using 2 forks, shred the chicken into bite-sized chunks. Add half the mascarpone and the pesto, stirring until the mascarpone has melted into the sauce, bubble for a few mins to thicken a little, then remove from the heat and stir in the basil.
  2. Meanwhile, place the squash in a large bowl with 2tbsp of water, cover with cling film and microwave on High for 12-15 mins, until really soft. Season the squash with a little of the nutmeg and some salt and pepper, and mash lightly with a fork.
  3. Heat oven to 180C/160C fan/gas 4. Spoon half the chicken mixture into the bottom of a 20 x 30cm ovenproof dish. Cover with 4 lasagne sheets, then the butternut squash and half the Parmesan. Top with another 4 lasagne sheets, the remaining chicken mixture, then a final layer of lasagne. Mix enough milk into the remaining mascarpone to make a smooth sauce – you need to aim for a consistency similar to white sauce. Season with remaining nutmeg, salt and pepper, then pour over the lasagne. Scatter over the remaining Parmesan and the pine nuts. Bake for 40 mins until piping hot in the centre and crunchy and golden on top. Scatter with a few extra basil leaves before serving.

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