Top 5 quick chicken recipes for working people

Its not easy to cope up with the living standards of today’s world. Everything is fast paced, our schedules are always jam packed our lives are often spent running around trying to establish a career or to make ends meet. In this process, we often miss out on taking time for self nurturing and doing something for those we love and when I talk about nurturing here what I mean is, we miss out on the most basic thing that is most essential for a healthy existence of us and loved ones, “Food”.

Our busy schedule prevent most of us from cooking for self and family. We often find ourselves eating junk food from outside and our kids are often left with no choice except eating from canteens that don’t always serve the freshest of food items.

So what do we do to solve this problem ?, nope you don’t have to quit your job or wake up at wee hours to cook up a meal. All you have to do is follow the quick recipes we have presented in this article and you’ll have a healthy tasty meal to look forward too.

Recipe 1 :

Chicken Saté Wraps
Bring the exotic to lunch with these easy make-ahead wraps. Chicken and vegetables are cooked in coconut milk, peanut butter and curry for the traditional flavors of saté with peanut dipping sauce. Packaged slaw mix adds nutrition and crunch. Pair a wrap with exotic chips like sweet potato, taro or purple potato.


* Cooking spray
* 1/2 cup matchstick-cut carrots
* 1/3 cup chopped green onions
* 2/3 cup light coconut milk
* 1 tablespoon low-sodium soy sauce
* 1 tablespoon rice vinegar
* 3 tablespoons creamy peanut butter
* 1 teaspoon curry powder
* 1/8 teaspoon ground red pepper
* 2 cups shredded skinless, boneless rotisserie chicken breast
* 4 (8-inch) fat-free flour tortillas
* 1 1/3 cups packaged angel hair slaw


Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add carrots and onions; sauté 1 minute. Stir in coconut milk and next 5 ingredients (through pepper); cook 30 seconds, stirring constantly. Add the chicken; cook 1 minute, stirring to coat. Remove from heat; cool. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture down center of each tortilla, and top each with 1/3 cup angel hair slaw. Roll up. Cover and chill.

Recipe 2 :

Pineapple Chicken Salad Pitas
Traditional chicken salad made with light mayo and plain yogurt to keep it healthful, gets a boost from crunchy almonds and sweet juicy pineapple in this recipe. Potato chips (much better for you if baked at home) are the perfect pairing for a simple make-ahead lunch.


* 2 1/2 cups chopped cooked chicken breast (about 1 pound)
* 1/2 cup matchstick-cut carrots
* 1/3 cup sliced almonds, toasted
* 1/3 cup light mayonnaise
* 1/4 cup finely chopped green onions
* 1/4 cup plain fat-free yogurt
* 1 tablespoon Worcestershire sauce
* 1/2 teaspoon garlic powder
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 (8-ounce) can crushed pineapple in juice, drained
* 4 (6-inch) whole wheat pitas, each cut in half
* 8 Romaine lettuce leaves


Combine first 11 ingredients in a large bowl, stirring well. Line each pita half with 1 lettuce leaf; fill each half with 1/3 cup chicken mixture.

Recipe 3 :

Caesar-Crusted Chicken Salad

Deconstructing a familiar classic is always fun. Here, the anchovy and Parmesan dressing becomes a rub for grilled chicken and the crunch comes from a crisp panko crust instead of croutons. The anchovy adds a briny, savory depth to the chicken that isn’t fishy, but you can omit for a version that’s more kid-friendly. Instead of shredded lettuce, we grill romaine hearts whole for more of a centerpiece, knife-and-fork feel. Most grill pans are made of cast-iron and are oven-safe. If yours is not, or your pan is missing a handle, use a cast-iron skillet instead.


* 1 1/2 tablespoons Dijon mustard
* 1 1/2 ounces Parmesan cheese, grated and divided (about 6 Tbsp.)
* 1 anchovy fillet, minced
* Cooking spray
* 4 (6-oz.) skinless, boneless chicken breasts
* 1/4 teaspoon kosher salt
* 1/4 teaspoon black pepper
* 1/4 cup whole-wheat panko (Japanese breadcrumbs)
* 2 romaine lettuce hearts, halved
* 2 tablespoons olive oil, divided
* 2 teaspoons fresh lemon juice


Pre-heat broiler to high. Now, Combine mustard, half of cheese, and anchovy in a bowl. Heat a grill pan over medium-high; coat with cooking spray. Sprinkle chicken with salt and pepper; add to pan, and cook 4 minutes. Turn, brush with mustard mixture, top with panko, and coat with cooking spray. Place pan in oven; broil 7 minutes or until chicken is done. Let stand 5 minutes. Cut into slices.
Return pan to medium-high. Brush cut sides of lettuce with 1 tablespoon oil. Grill lettuce, 2 halves at a time, for 2 minutes. Place 1 chicken breast and 1/2 lettuce heart on each of 4 plates. Top lettuce evenly with remaining 1 tablespoon oil, juice, and remaining 3 tablespoons cheese.

Recipe 4:

Chicken Potpie Skillet Pizza
Try this quick, playful spin to turn pizza night on its head—in a good way. You get all the creamy goodness of chicken potpie, in a fun, eat-with-your-hands way that kids will love. Grown-ups will dig it.


* 4 teaspoons olive oil, divided
* 1/4 cup prechopped onion
* 1/4 cup matchstick-cut carrot
* 1/4 cup prechopped celery
* 1/4 cup frozen green peas
* 1 1/2 tablespoons all-purpose flour
* 1 cup unsalted chicken stock
* 10 ounce refrigerated fresh whole-wheat pizza dough
* 5 ounces skinless rotisserie chicken breast, shredded (3/4 cup)
* 3 ounces preshredded part-skim mozzarella cheese (about 3/4 cup)
* 1 teaspoon thyme leaves
* 1/4 teaspoon black pepper
* 1/8 teaspoon kosher salt


Place a 12-inch cast-iron skillet in oven, and preheat oven to 500°F. (Do not remove skillet while oven preheats.)
Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Add onion; sauté 2 minutes. Add carrot, celery, and peas; sauté 1 minute. Remove mixture from skillet; set aside.
Add flour and 1 tablespoon oil to nonstick skillet. Cook 30 seconds, whisking constantly. Slowly add stock, stirring constantly. Bring to a boil; reduce heat and simmer, whisking often, until mixture is thickened, about 3 minutes. Remove from heat.
Place dough on a lightly floured surface; roll into a 12-inch circle. Carefully place dough in preheated cast-iron skillet; flatten to cover bottom of pan. Bake in preheated oven until crust is lightly browned, about 5 minutes. Remove from oven; increase heat to broil. Top pizza crust with 1/2 cup stock mixture. Sprinkle with onion mixture, chicken, and cheese. Broil until cheese is melted, about 2 minutes. Drizzle with remaining stock mixture. Sprinkle with thyme, pepper, and salt.

Recipe 5 :

Grilled Chicken Thighs with Ginger Sauce
Flavorful chicken thighs might just be our favourite cut. Here we dress them up with a simple ginger-scallion sauce.


* 1 (8.8-ounce) package precooked brown rice (such as Uncle Ben’s)
* 8 teaspoons peanut oil, divided
* 4 bone-in chicken thighs, skinned (about 1 1/2 pounds)
* 1/2 teaspoon kosher salt
* 1/4 teaspoon black pepper
* 1 1/4 cups thinly sliced green onions, green and white parts separated
* 1 1/2 tablespoons grated peeled fresh ginger
* 3 tablespoons sweet sherry
* 3 tablespoons unsalted chicken stock
* 1 tablespoon oyster sauce
* 2 teaspoons rice vinegar


Heat rice according to package. Heat a grill pan over medium-high heat; brush with 2 teaspoons oil. Sprinkle chicken with salt and pepper. Add to pan; cook 8 to 10 minutes on each side.
Heat remaining 2 tablespoons oil in a skillet over medium-high. Add 1 cup onion whites and ginger; cook 2 minutes. Add sherry, stock, and oyster sauce; cook 1 minute. Stir in vinegar. Top rice with thighs, sauce, and onion greens.

So here were our top 5 quick and classy recipes that will impress everyone including your own tastebuds and are high on nutrition value, the USP of all these recipes is that it takes under 20 minutes to prepare each. Say no to junk food, do your health a favour, try out our quick recipes. Do let us know your views in feedback.

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