If you’re anything like me, today was the 3rd day in a row that you ate baked chicken. Why? Because the grocery store had 30 pieces of chicken on sale. We all love a good grocery deal but by the 4th day of baked chicken our bellies are bored.
For happy bellies try Food x 3 - this blog series takes 1 ingredient and shows you how to cook it 3 ways. All Food x 3 recipes pass the Cooking Matters test of being budget-friendly, easy to make, healthy and tasty. On today’s menu is chicken three ways with fun recipes including Asian Chicken Salad, Baked Flaked Chicken (a good alternative to fried chicken) and White Bean Basil Chicken Chili. Enjoy!
We love hearing from you so if you have thoughts about the recipes, feel free to let us know in the comment section, below.
Asian Chicken Salad
Recipe by Chef Barb Hughes • Bloomfield Hills, Mich.
Serves 4, 2 cups per serving
Prep time: 25 minutes • Cook time: 10 minutes
4 bone-in chicken thighs, about 1½ pounds
1 medium head romaine lettuce
1 medium red bell pepper
1 small apple
Baked Flaked Chicken
Recipe by Chef Chris Huff • Seattle, Wash
Serves 8, 4 ounces cooked chicken per serving
Prep time: 15 minutes • Cook time: 20–25 minutes
2 pounds boneless chicken pieces
3 cups cornflakes cereal
⅓ cup whole wheat flour
White Bean Basil Chicken Chili
Recipe by Chef Kathleen Showalter • Seattle, Wash.
Serves 6, 1½ cups per serving
Prep time: 20 minutes • Cook time: 1 hour
1 pound boneless chicken pieces
1 medium onion
2 cloves garlic
1 medium tomato
1 large lime