Brand Type: Prime Raised without Antibiotics

Creamy Chicken Penne

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

40

minutes

Serves
Portions icon

4

Portions

Creamy Chicken Penne

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® Boneless, Skinless Chicken Breast, sliced into thin strips.
  • 300gpenne pasta
  • 1cup heavy cream
  • 1medium onion, sliced
  • 2cloves garlic, chopped
  • ½cup chicken Broth
  • 1tsp Italian seasoning
  • ¼cup parmesan cheese, shredded
  • 2tbsp olive oil
  • 1tbsp all-purpose flour
  • Basil, garnish
  • Salt, to taste
  • Pepper, to taste
  1. Heat a large skillet over medium heat and add olive oil, add the chicken and season with salt, pepper, Italian seasoning. Cook until no longer pink inside and cook until both sides are Golden brown.
  2. Using a slotted spoon remove the chicken onto a plate and keep warm.
  3. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes. Reserve 1/2 cup cooking water, then drain.
  4. In the same heated skillet add the onion, garlic and cook until softened. Whisk in the flour and cook, whisking, until the flour is lightly toasted.
  5. Add the chicken broth and whisk thoroughly to thicken the sauce.
  6. Add the heavy cream and parmesan and bring to boil.
  7. Add the pasta water to slightly loosen the sauce.
  8. Add the chicken and penne pasta and stir until fully coated in sauce. Season with salt and pepper
  9. Serve immediately and garnish with chopped basil.
Tips icon

Garnish with Crushed Red peppers (optional)

Garnish with Red Onion (optional)

Squeeze some lemon into the sauce for flavour (optional)

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Chicken Avocado Pita Sandwich

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Chicken Avocado Pita Sandwich

  • Ingredients

  • Preparation

  1. Heat a large skillet over medium heat and add olive oil. Transfer the chicken strips onto the heated oil. Season with salt and pepper and cook each side for 4 minutes or until golden brown.
  2. Using a slotted spoon remove onto a plate and keep warm.
  3. Place 1 piece of cheddar cheese into each pita pocket.
  4. In a small bowl, combine Greek yogurt, salt and chopped cilantro and set aside.
  5. Add 1/4 of the chicken to each pita pocket.
  6. Top the chicken with a large spoonful of the avocado and tomato.
  7. Drizzle the yogurt mixture into the pita pocket.
  8. Top it off with divided cilantro and serve.
Tips icon

Cook the remaining chicken breast in the package in similar fashion and can be refrigerated to be used next day to healthy sandwich using the above recipe.

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Baked Chicken Meatball Marinara

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

20

Meatballs

Baked Chicken Meatball Marinara

  • Ingredients

  • Preparation

  • 1454g package Maple Leaf Prime® Extra Lean Ground Chicken
  • 1large red onion, sliced
  • 2teaspoon fresh thyme
  • 2tbsp olive oil
  • 3cloves garlic, minced
  • 1medium egg, beaten
  • ½cup parmesan cheese, grated
  • ⅓cup breadcrumbs
  • 2tsp dry oregano
  • ½tsp paprika
  • 1cup parsley, chopped
  • Salt, to taste
  • Pepper, to taste
  1. Preheat the oven to 400 F.
  2. In a large mixing bowl, add the sliced onions.
  3. Sprinkle with Salt and half the thyme. Drizzle some extra virgin olive oil and toss to combine. Transfer to a sheet-pan and spread well.
  4. In the same mixing bowl, add ground chicken, garlic, egg, remaining thyme, parmesan cheese, breadcrumbs, oregano, paprika, pinch of salt and black pepper, and fresh chopped parsley. Drizzle a bit of extra virgin olive oil.
  5. Mix well until the chicken meatball mixture is well-combined.
  6. Form the mixture into small chicken meatballs about 1 tablespoon each.
  7. Arrange the chicken meatballs on the same sheet pan with the onions.
  8. Bake for 25 minutes or until meatballs begin to turn a beautiful golden colour.
  9. Remove from the oven and serve immediately
Tips icon

Serve with marinara sauce.

Tomatoes cut into wedges can be
baked with onions and meatballs

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Easy Weeknight Chicken Ramen

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

Easy Weeknight Chicken Ramen

  • Ingredients

  • Preparation

  1. Season the chicken with salt, pepper, and vegetable oil.
  2. Heat butter in a large pot over medium high heat. Brown chicken for 3 to 4 minutes per side and remove onto a platter, keep warm.
  3. Add garlic and ginger to pot and cook for 1-2 minutes until softened. Add soy sauce and stir to combine.
  4. Add chicken broth to the pot, cover, and bring to a boil.
  5. Return chicken to pot and reduce heat to low simmer. Cover and cook for about 8 to 10 minutes or until internal temperature of 165 degrees is reached.
  6. Transfer the chicken to a plate and slice the chicken into thin slices.
  7. Divide the noodles into 4 medium serving bowls. Add ramen broth and equally divide the fried egg and sliced chicken.
  8. Top with carrots and scallions and serve immediately.
Tips icon

Add some toppings to your Ramen!
– Jalapeno
– Scallions
– Green peppers
– Mushrooms

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Tasty Za’atar Chicken Dinner

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

35

minutes

Serves
Portions icon

4

Portions

Tasty Za’atar Chicken Dinner

  • Ingredients

  • Preparation

  1. Preheat oven to 425°F.
  2. In a small bowl, combine the olive oil, za’atar spice blend, lime juice, and salt. Separate mixture into four equal parts.
  3. Coat the chicken breast with half of the mixture and place on a baking sheet.
  4. Combine the cauliflower florets and red onion with ¼ of the za’atar mixture and add to baking sheet.
  5. Place the baking sheet on the center rack for 25-30 minutes, or until an internal temperature of 165°F is reached. Vegetables should be golden and caramelized.
  6. Drizzle the chicken with remaining ¼ za’atar mixture that was set aside and serve immediately.
Tips icon

Serve with hummus or tahini sauce.

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Prime RWA Whole Chicken Gumbo

Preparation
Bowl icon

15

Minutes

Total Time
Clock icon

60

minutes

Serves
Portions icon

4

Portions

Prime RWA Whole Chicken Gumbo
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Pantry Check!

You can find all these ingredients in your home!

  • Ingredients

  • Preparation

  1. Preheat oven to 400°F. Spray roasting dish with cooking oil and set aside.
  2. Season chicken with salt and pepper. Place chicken into roasting dish and drizzle 3 tablespoon of olive oil over top.
  3. Roast chicken on center rack of the oven for 45 minutes until deep golden brown and cooked to an internal temperature of 165°F.
  4. Meanwhile, melt butter in a Dutch oven or Stockpot and whisk in the flour and mix until a nutty aroma is achieved. (Do not stop whisking or the mixture will burn).
  5. Add the red onion, red pepper, celery, and tomato and continue cooking until the vegetables begin to soften.
  6. Add the sausage and stir for 1 minute to combine.
  7. Stir in garlic, paprika, cajun seasoning and cook for 1 minute, stirring constantly and scrapping any brown bits on the bottom of the pot.
  8. Slowly add the chicken stock and stir to combine. Simmer for 10 minutes until the sauce thickens. Taste and adjust seasoning as desired.
  9. Remove the chicken from the pan and serve with the sauce.
Tips icon

Garnish with parsley and serve with rice. Add Okra to the sauce for a true gumbo taste!

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Tangy Pomegranate Chicken

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

50

Minutes

Serves
Portions icon

4

Portions

Tangy Pomegranate Chicken

  • Ingredients

  • Preparation

  1. Preheat the oven to 375°F.
  2. Insert the onion inside the chicken cavity.
  3. Thoroughly mix the olive, salt, pepper, and thyme together. Evenly pour mixture over chicken.
  4. Roast chicken for 45 minutes.
  5. Meanwhile, in a saucepan stir in all ingredients of the glaze and bring to a boil over medium heat. Stir occasionally and reduce to ¾ of its original size and set aside.
  6. Halfway through the cook time, baste the chicken with the glaze and baste again at 40 minutes. Chicken should be a deep golden brown colour and cooked to an internal temperature of 165°F.
  7. Allow to rest a few minutes before carving.
Tips icon

Serve with orange slices and pomegranate for a decorative look – and squeeze orange over chicken for an added tangy taste!

If the chicken is browning too quickly, cover loosely with tin foil and remove for the last 10 to 15 minutes of cook time.

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Grilled chicken and spring vegetable salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30

minutes

Serves
Portions icon

4

Portions

Grilled chicken and spring vegetable salad

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® Raised Without Antibiotics chicken breasts
  • 4cups gem lettuce, torn into pieces
  • 1cup arugula or baby spinach
  • 1avocado, diced
  • 10cherry tomatoes, halved
  • 4radishes, thinly sliced
  • 6asparagus spears, trimmed, blanched, cut into 2” pieces, halved lengthwise
  • ¼cup feta cheese, crumbled
  • 6tbsp olive oil
  • 2tbsp red wine vinegar
  • 1.5tbsp basil pesto
  • Kosher salt 
  • Pepper
  1. Preheat BBQ to 400 F.
  2. Season chicken with salt and pepper and brush with vegetable oil.
  3. Grill chicken for approx. 5 to 7 minutes each side until internal temperature reads 165 F on a meat thermometer. Let cool.  Once cool, cut into 1” pieces.
  4. Whisk the olive oil, vinegar, and pesto in a small bowl until combined. Season with salt and pepper. Set aside.
  5. On a large platter, scatter the gem lettuce and arugula followed by the avocado, cherry tomatoes, and asparagus.   
  6. Top the salad with chicken, radishes, and feta cheese.
  7. Finish the salad with pesto vinaigrette.
Tips icon

Seasonal Suggestion: Leverage seasonal vegetables like snow peas and kale to add a summer touch and more fresh greens to your salad.

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Korean BBQ Chicken Thighs Dinner

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

2.5

hours

Serves
Portions icon

4 to 6

Portions

Korean BBQ Chicken Thighs Dinner

  • Ingredients

  • Preparation

  • 8Maple Leaf Prime® Raised Without Antibiotics Bone In Chicken Thighs
  • 1tbsp sesame seeds, toasted
  • 2green onions, thinly sliced
  • 2tbsp fried shallots
  • Marinade:
  • ¼cup lite soy sauce
  • ¼cup honey
  • 1tbsp sesame oil
  • 1tbsp rice vinegar
  • 4cloves garlic, finely grated 
  • 2tbsp ginger, finely grated
  • 1tbsp gochujang
  1. Place a small sauce pot on low heat and add the sesame oil, ginger and garlic. Cook, stirring frequently, for a minute until fragrant.
  2. Remove pan from the heat and whisk in remaining marinade ingredients. Return to heat and bring to a boil.  
  3. Remove from the heat and let cool to room temperature.
  4. In a baking dish, add the chicken thighs and cover with the marinade, making sure to evenly coat the chicken. Save a little bit of marinade to use when grilling. Cover and refrigerate for 1.5 hours.  
  5. Preheat BBQ to 400 F.
  6. Remove chicken from the marinade and add salt to the chicken on both sides. Bring chicken back to room temperature before grilling.
  7. Turn off half the grill and place the chicken non-skin side down for 10 to 15 minutes.  Flip the chicken onto the skin side and brush with some of the remaining marinade.  Cook until the internal temperature of the chicken reaches 165 F.
  8. Place chicken on a platter and top with green onions, sesame seeds, and crispy shallots.
Tips icon

Serve with steamed rice and bok choy or mustard greens.

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