Recipe Tag: a 6 ingredient meal

Sizzle and Serve Pork Quinoa Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

25

minutes

Serves
Portions icon

4

Portions

Sizzle and Serve Pork Quinoa Salad

  • Ingredients

  • Preparation

  • 1Maple Leaf® Canadian Maple & Apple Pork Tenderloin
  • 2Cup Quinoa, cooked
  • 1Cup Cherry Tomato, cut in half
  • 1Cup Cucumbers, diced
  • ¼Cup Mint, finely chopped
  • ¼Cup Parsley, finely chopped
  • ½Cup feta cheese, Crumbled
  • ½Cup Kalamata olives, pitted and sliced
  • ½Cup Red onion
  • 2Garlic cloves, grated
  • 2Tablespoon olive oil
  • ½teaspoon pepper
  • ½teaspoon sea salt
  1. Preheat oven at 425 F.
  2. Prepare Maple Leaf® Pork Tenderloin per package directions.
  3. Meanwhile combine the remaining ingredients of the salad in a bowl.
  4. Add the Olive oil and seasonings to the salad and toss to coat.
  5. Transfer the salad to a serving dish.
  6. Sprinkle with feta cheese and serve with sliced Pork tenderloin.

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Chicken Fatteh

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

15

minutes

Serves
Portions icon

4

Portions

Chicken Fatteh

  • Ingredients

  • Preparation

  • 1250g pkg Maple Leaf® Natural Shredded Chicken
  • ½Cup Canned Chickpeas
  • ½Cup Pine nuts, toasted
  • 2Teaspoon Olive Oil
  • 2Cloves garlic, minced
  • 1Pita bread, cut in Squares
  • 2½Cup Yoghurt
  • 1Tablespoon Lemon juice
  • 2Cup Rice, prepared
  • Chopped Parsley, Garnish
  • Paprika Powder, Garnish
  1. Preheat oven at 350 F. Toast the Pita bread by placing the squares of bread on a baking sheet lined with parchment paper and toast for 7-8 min or until golden brown and crispy.
  2. Mix together the Yoghurt, garlic and lemon juice.
  3. Assemble by placing rice in the base of serving dish topped with yoghurt and garlic mixture.
  4. Scatter the Shredded chicken over the top of the mixture.
  5. Top with crispy pita bread, toasted pine nuts and chickpeas.
  6. Garnish with chopped parsley and paprika.
  7. Pour the olive oil on top of the finished dish and serve.

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Thai Chicken Lettuce Wraps

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

6

Portions

Thai Chicken Lettuce Wraps

  • Ingredients

  • Preparation

  • 1454g pkg Maple Leaf Prime® Extra Lean Ground Chicken
  • 1head butter lettuce
  • 1tablespoon sesame oil
  • ¼cup onion, diced
  • 2cloves garlic, minced
  • 1tbsp ginger, minced
  • ¼cup soy sauce
  • 1tbsp lime juice
  • 1tbsp Thai sweet red chili sauce
  • ¼cup scallions chopped
  • ¼cup cilantro fresh, chopped
  • ¼carrot, shredded
  • Sesame seeds, garnish
  • Cilantro, garnish
  1. Heat up a pan to medium high heat and add the oil and add in the onions. Cook for 2-3 minutes until the onions start to brown and turn translucent. Then add in the garlic and ginger and cook for 1 minute.
  2. Add the ground chicken to the pan, tossing it in the pan sauce while breaking it up.
  3. Season the chicken with salt and pepper and let it cook until it starts to turn golden brown.
  4. Add the soy sauce, chili sauce, lime juice to the pan and sauté.
  5. Reduce the heat to low and let that all cook for another 2 minutes.
  6. Remove the pan from the heat and stir in the carrots, chopped scallions and cilantro.
  7. Assemble the lettuce wraps, open one of the lettuce leaves and add a large spoonful of the chicken mixture into the wrap and top it with some of the pan sauce and sesame seeds.

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Creamy Mushroom Chicken Flatbread Pizza

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

minutes

Serves
Portions icon

4

Portions

Creamy Mushroom Chicken Flatbread Pizza

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® Boneless, Skinless Chicken Breast
  • 1cup mushroom, finely chopped
  • ½cup red onion, finely chopped
  • ½cup red onion, sliced
  • 2flatbreads, prepared
  • ¼cup baby arugula
  • 1tsp parsley, finely chopped
  • 1cup heavy cream
  • 2tbsp olive oil
  • Salt, to taste
  • Pepper, to taste
  1. Preheat the oven at 400 F.
  2. Heat a large skillet over medium heat and add olive oil. Transfer the chicken onto the heated oil. Season with salt and pepper and cook each side for 3 minutes or until golden brown. Slice chicken once cooked.
  3. Using a slotted spoon remove onto a plate and keep warm.
  4. Heat a medium skillet over high heat and add olive oil.
  5. Add chopped mushroom and onion and sauté until softened. Add heavy cream and boil. Season with salt and pepper and finish with chopped parsley and set aside to cool down.
  6. Brush par baked dough with a thin layer of sauce leaving the edges of the crust uncovered.
  7. Add chicken to pizza.
  8. Sprinkle with Mozzarella cheese and sliced red onion.
  9. Bake at 400F for about 4-5 minutes or until cheese melts and begins to brown.
  10. Top flatbread pizza with fresh baby arugula and slice and serve immediately.

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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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BBQ Chicken Thighs on Saffron Rice

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

45

minutes

Serves
Portions icon

8

Portions

BBQ Chicken Thighs on Saffron Rice

  • Ingredients

  • Preparation

  • 1package Maple Leaf Prime® Boneless, Skinless Chicken Thighs
  • 1tbsp chilli powder
  • ½tbsp black pepper
  • ½tbsp salt
  • 1tsp garlic paste
  • 2tbsp olive oil
  • 2cups BBQ sauce
  • Saffron Rice:
  • 2pound Basmati rice
  • 10threads Saffron
  • ½cup red onion, sliced
  • 2cinnamon stick
  • ½cup milk
  • 7cup chicken stock
  • 1bay leaf
  • ½cup butter
  • 3tbsp water
  • Salt, to taste
  1. BBQ Chicken: Preheat the oven to 425°F
  2. Place the chicken in a large bowl and season it all over with salt and black pepper. Add chilli powder, garlic paste, olive oil and mix thoroughly.
  3. Arrange the chicken on a sheet pan and bake for 15 minutes.
  4. Remove the pan from the oven. Using a pastry brush, coat the chicken all over with half of the BBQ sauce.
  5. Return the chicken to the oven for another 15 minutes. Remove and brush with BBQ sauce again, then turn on the broiler for 4 to 6 minutes, cook the chicken until the edges begin to brown. Remove from the oven and keep aside.
  6. Saffron rice: While the chicken is in the oven, grind about 10 threads of saffron until they’re a fine powder. Mix ground saffron with 3 tablespoons of water and set aside to bloom.
  7. Rinse your rice with cold water until the water runs clear.
  8. In a large saucepan, heat the butter over medium-high heat. Add onion and fry until it is softened.
  9. Add the rice and toast in the onion until the rice is coated and starts to turn a pearly white. Pour the bloomed saffron and liquid into the rice mixture and mix until evenly coated.
  10. Add milk to the rice mixture followed by chicken broth, bay leaf, cinnamon sticks and a healthy pinch of salt. Give the mixture a stir, then bring the water to a boil.
  11. Once boiling, turn the heat to low and cover the pot. Cook until the rice has absorbed the water, about 10-15 minutes.
  12. Serve the rice with BBQ chicken on top sprinkled with sesame seeds. Serve immediately.
Tips icon

Serve with tomato chilli paste and green salad.

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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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