Winner Winner Chicken Dinner! Our Top 5 Chicken Recipes

It is now proved that a chicken dinner actually is a winner! And why are we feeling this confident about it? We’ll tell you why.

We wanted to know which protein our customers order the most so we dove into the data from year 2019. It turned out that 33% of all the meal kits selections had chicken as their main protein.

It means that every third meal we eat, is chicken!

Since the UAE loves chicken so much, we have to keep our offerings varied here at Hello Chef. Just think about eating the same two or three different chicken meals every week… doesn’t seem much like a winner anymore!

We were happy to find out that our Top 5 most popular chicken recipes represent a great variety. Among our winning chicken recipes we have a low-carb mozzarella chicken, a barbecue-roasted chicken thigh recipe, a classic Chinese stir-fry, an Indian chicken korma curry, and a satisfying Mexican enchilada dish. Not the least bit boring, if you ask us, even if you ate all these five meals in one week!

Check out the winning chicken dinner recipes from below. Cook and enjoy!

Baked Mozzarella Chicken with Broccoli

Serves 2

Cooking time 40 min

Ingredients:

400 g chicken breast

1 tsp dried basil

1 tsp salt

0.5 tsp black pepper

1 tsp paprika powder

2 Tbsp olive oil

Sauce:

1 red onion

2 garlic cloves

1 red bell pepper

2 Tbsp olive oil

3 Tbsp tomato paste

1 can (400 g) chopped tomatoes

1 tsp dried oregano

0.5 tsp salt

0.5 tsp black pepper

100 g grated mozzarella

To serve:

1 small broccoli

15 g fresh parsley

Method:

1. Preheat the oven to 200°C/180°C fan. Place the chicken in a roasting dish. Season with the dried basil, salt, pepper, paprika and oil. Bake in the oven for 15 min.

2. Meanwhile, peel and chop the onion, garlic and red pepper. Rinse the broccoli and separate it into small florets.

3. Heat a drizzle of oil in a pan over a medium high heat, and fry the onion, garlic and red pepper for 6-7 min until softened.

4. Add the tomato paste, chopped tomatoes and oregano. Season with salt and pepper. Reduce the heat to low and simmer for 5 min.

5. Preheat your oven’s grill. Pour the sauce over the chicken breasts and top with the mozzarella. Place the dish under the grill and broil for 5 min until the top is golden.

6. Meanwhile, bring a pot of water to a boil and cook the broccoli florets for 4-5 min until tender. Drain. Garnish the cheesy chicken with the freshly chopped parsley and serve the boiled broccoli to the side.

Per serving:

Cal 463

Carb 24.1 g

Prot 62.0 g

Fat 14.0 g

Cooking for 3 or 4? Get the full recipe here.

Sticky BBQ Chicken and Courgette Salad

Serves 2

Cooking time 35 min

Ingredients:

600 g chicken thighs, bone-in and skin-on

2 garlic cloves

2 Tbsp honey

2 Tbsp soy sauce

3-4 Tbsp sweet chilli sauce

1 Tbsp olive oil

1 tsp salt

1 tsp black pepper

Salad:

1 large zucchini

20 g rocket leaves

15 g fresh mint

100 g feta cheese

1 lemon

1 Tbsp olive oil

0.5 tsp salt

0.5 tsp black pepper

Method:

1. Preheat the oven to 200°C/180°C fan. Peel and crush the garlic. Add the garlic, honey, soy sauce, sweet chilli sauce and olive oil to a bowl. Mix thoroughly. Add the chicken thighs. Massage well with clean hands.

2. Add the chicken to an ovenproof dish. Season with salt and pepper. Roast in the oven for 25-30 min or until cooked through.

3. Meanwhile, using a peeler, slice the zucchini into ribbons. Rinse the rocket and mint leaves. Chop the feta. 

4. Tumble the feta, zucchini, mint and rocket leaves with a squeeze of lemon juice, a drizzle of olive oil and a generous pinch of salt and pepper. Serve alongside the crispy barbecue chicken.

Per serving:

Cal 973

Carb 29.6 g

Prot 63.0 g

Fat 67.5 g

Cooking for 3 or 4? Get the full BBQ chicken recipe here.

Chicken Kung Pao with Jasmine Rice

Serves 2

Cooking time 25 min

Ingredients:

400 g chicken breast

1 red onion

2 garlic cloves

1 red bell pepper

100 g snow peas

100 ml water

2 Tbsp soy sauce

2 tsp ginger paste

2 tsp brown sugar

2 tsp corn starch

1 tsp chilli flakes

2 Tbsp vegetable oil

1 tsp salt

0.5 tsp black pepper

1 Tbsp sesame oil

Rice:

150 g jasmine rice

350 ml water

0.5 tsp salt

To serve:

3-4 Tbsp cashew nuts

Method:

1. Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

2. Slice the chicken into cubes. Chop the onion and mince the garlic. Clean and dice the red bell pepper. Rinse the snow peas.

3. In a small bowl, combine the measured water, soy sauce, ginger paste, sugar and corn starch. Whisk well until the sugar has dissolved. Add the chilli flakes (or reserve them and use as a garnish). Set aside.

4. Toast the cashew nuts in a hot, dry pan for 2 min or until starting to brown. Set aside.

5. Heat a large pan over a medium-high heat with a drizzle of oil. Fry the onion and garlic with a pinch of salt for 2 min. Add the chicken and fry for 3-4 min. Season with black pepper.

6. Add the snow peas, peppers, the sauce and the sesame oil to the pan. Cook for 3-4 min over a low heat until thickened. Serve the stir-fry over the cooked jasmine rice. Garnish with the toasted cashew nuts.

Per serving:

Cal 803

Carb 92.9 g

Prot 57.5 g

Fat 22.3 g

Cooking for 3 or 4? Get the full kung pao chicken recipe here.

Creamy Chicken Korma with Jasmine Rice

Serves 2

Cooking time 30 min

Ingredients:

400 g chicken breast

1 red onion

4 green cardamom pods

1 Tbsp vegetable oil

1 Tbsp ginger garlic paste

1 tsp coriander powder

1 tsp garam masala powder

1 tsp turmeric powder

1 tsp chilli powder

2 Tbsp tomato paste

150 ml water

3 Tbsp mango chutney

1 chicken stock cube

1 small can (200 ml) coconut cream

4 Tbsp almond flakes

0.5 tsp salt

0.5 tsp black pepper

15 g fresh coriander

Rice:

150 g jasmine rice

350 ml water

0.5 tsp salt

Method:

1. Add the jasmine rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

2. Peel and chop the onion. Split the cardamom pods open with the back of a knife. Heat oil in a large non-stick pan over a medium-low heat with a drizzle of oil. Once hot, add the onion and fry for 5 min until soft. Add the ginger and garlic paste, cardamom pods, coriander powder, garam masala, cumin, turmeric and chilli powder. Cook for 1 min further.

3. Add the tomato paste and stir for 1-2 min. Add the measured water, mango chutney, stock cube, coconut cream and almond flakes, and simmer for 2-3 min.

4. Chop the chicken into chunks and add it to the pan. Simmer for 15 min further. Season with salt and pepper. 

5. Serve the chicken korma curry over the cooked jasmine rice, and garnish with fresh coriander leaves.

Per serving:

Cal 797

Carb 77.9 g

Prot 55.0 g

Fat 25.3 g

Cooking for 3 or 4? Get the full chicken korma recipe here.

Cheesy Chicken Enchiladas

Serves 2

Cooking time 35 min

Ingredients:

400 g chicken breast

1 red onion

3 garlic cloves

1 large green chilli

2 Tbsp vegetable oil

1 Tbsp taco seasoning

1 tsp chipotle powder

1 tsp salt

0.5 tsp black pepper

1 small can (145 g) sweet corn kernels

1 can (400 g) chopped tomatoes

60 g grated white cheddar cheese

60 g grated orange cheddar cheese

4 Tbsp sour cream

4 large tortilla wraps

Salad:

1 red bell pepper

2 baby gem lettuce

1 tomato

20 g fresh coriander

Method:

1. Preheat the oven to 200°C/180°C. Chop the chicken breasts. Chop the onion, garlic and green chilli (discard the seeds, if you prefer it milder). Dice the red pepper. Heat a pan over a medium-high heat with a drizzle of oil. Fry the chicken, onion, garlic and half of the red pepper for 5-6 min.

2. Add the green chilli, taco seasoning, chipotle powder (spicy!), salt, pepper, rinsed and drained corn kernels and the chopped tomatoes. Cook for 5 min further.

3. Finally fold in half of the grated cheddar cheeses and all the sour cream. Remove from the heat and mix well.

4. Grease a baking dish. Fill the tortilla wraps with the chicken mix and place into the baking dish, seam side down. Cover with the remaining cheese. Bake in the oven for 10 min or until nice and crispy on top.

5. Separate the gem lettuce leaves. Chop the tomatoes and coriander. Combine the lettuce, tomatoes and coriander in a bowl, and mix in the remaining red pepper. Season the salad with olive oil and a squeeze of lime juice. 

6. Serve the enchiladas with the salad to the side.

Per serving:

Cal 1142

Carb 146.3 g

Prot 79.4 g

Fat 29.9 g

Cooking for 3 or 4? Get the full chicken enchiladas recipe here.