Other Type: Skillet

Quick Skillet Chicken Coconut Curry

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  1. Heat oil in a large nonstick skillet over medium high heat. Cook chicken stirring occasionally until browned, about 4 to 5 minutes.
  2. Add onions and cook 2 to 3 minutes longer. Add in garlic, ginger and curry powder. Stirring continuously cook for about 1 to 1 ½ minutes more.
  3. Pour in coconut milk and chicken broth and stir to combine. Allow to simmer for about 5 minutes.
  4. Add cilantro and lime juice and season with salt and pepper to taste.
Tips icon

Serve over coconut scented basmati rice. If you enjoy spice, sprinkle a little crushed chili over top.

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Creole Style Express Jambalaya

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

Minutes

Serves
Portions icon

4

servings

  • Ingredients

  • Preparation

  • 2pkg Maple Leaf® Natural Sliced Chicken Breast (250g)
  • 1kielbasa, sliced into half moons (150g)
  • 2pkg prepared ready to eat long grain rice, prepared per pkg directions (250g)
  • 1small onion, diced
  • 1 small green pepper, diced
  • 2stalks celery, diced
  • 2cloves garlic, minced
  • 1bay leaf
  • 1can diced tomatoes including juices (398ml)
  • 1tbsp vegetable oil
  • 1tsp smoked paprika
  • ½cup chicken broth + extra
  • dash hot sauce
  • salt
  • pepper
  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Add onion, peppers and celery. Brown vegetable stirring frequently for about 2 to 3 minutes. Add garlic and smoked paprika and stir 1 minute longer.
  3. Add chicken and kielbasa and cook for 2 to 3 minutes longer or until starting to brown.
  4. Add rice and toss to coat. Pour in tomatoes with juices and chicken broth. Stir to combine well and allow to simmer for about 5 minutes. Liquid should be almost evaporated. If you enjoy a saucier Jambalaya add a little extra chicken broth.
  5. Season with salt and pepper and hot sauce. Adjust to taste.

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Skillet Chicken Eggplant Parmesan

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

13 to 17

Minutes

Serves
Portions icon

4 to 6

servings

Skillet Chicken Eggplant Parmesan

  • Ingredients

  • Preparation

  • 1250 gram package Maple Leaf® Natural Sliced Chicken, roughly chopped
  • 1medium sized eggplant, cut into ½ inch cubes
  • 1small red onion, large dice
  • 1tbsp olive oil
  • ½tsp oregano
  • 1750 ml jar good quality tomato sauce
  • 2cups shredded pizza style mozzarella
  • ½tbsp seasoned toasted breadcrumbs
  • ½tbsp parmesan cheese, finely grated
  • Salt
  • Pepper
  • Fresh basil – optional
  1. Heat olive oil in a large skillet.
  2. Add eggplant and onion and cook for 3 to 4 minutes until vegetables start to brown.
  3. Add chicken and cook for 2 to 3 minutes longer. Add oregano and season with salt and pepper.
  4. Pour in tomato sauce and stir well to combine. Let simmer for about 5 minutes.
  5. Add basil if using. Sprinkle cheese over top. In a small bowl combine breadcrumbs and parmesan. Sprinkle over the cheese.
  6. Allow cheese to melt and serve immediately.
Tips icon

Double the batch for easy meal planning and keep in an airtight container for 2 to 3 days.

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