With tender smoked chicken, mixed rice and refreshing honeydew melon and pineapple, this salad is as satisfying as it is delicious. It doesn't have an oil–based dressing to pile on the kilojoules – just freshly squeezed orange juice and the juices from the other fruits.
This mustardy chicken and capsicum loaf, wrapped in thin slices of zucchini, is perfectly complemented by the fresh tomato and basil sauce – a very colourful dish, full of savoury flavours. Serve the loaf hot with a potato and leek mash, or try it cold with a crunchy raw–vegetable salad.
Few snacks can be more universally popular than sandwiches. Try this sweet and spicy combination of lean chicken roasted with a honey and mustard dressing, juicy mango slices and crisp lettuce leaves.
Although in northern Mexico ‘fajitas’ refers to a specific cut of beef, elsewhere in the world the term has come to describe a combination of sizzling pan–grilled chicken strips with capsicums and onions, wrapped in a flour tortilla. The dish has very little fat, but lots and lots of fresh flavours.
This stylish–looking main course is surprisingly easy to make. The chicken breasts can be prepared in advance, ready for cooking, and kept, covered, in the fridge. Tagliatelle tossed with a little grated lemon zest would be a good accompaniment, plus ciabatta with olives or sun–dried tomatoes.
Chicken with artichokes is a classic flavour combination, here given a Mediterranean touch with thin slices of red capsicum, black olives, thyme and a hint of lemon. Boiled rice or new potatoes are ideal accompaniments for this vitamin–packed dish.
These mouth–watering Indian–style snacks are very quick to make. Chapattis are the healthiest of Indian breads, as they are often made with wholemeal flour and are usually cooked on a dry pan without any fat. A yogurt–based raita is the perfect accompaniment.
This hearty soup tastes really special, yet despite its creamy texture it doesn't contain any cream. Made with cooked chicken and fresh corn and potatoes, with a garnish of grilled bacon, it's substantial enough for a light lunch, served with crusty bread and followed by salad or fruit.
Letting the chicken pieces sit for half an hour in a gingery marinade makes all the difference to this curry. Skinning the chicken not only does away with most of the bird's fat, it also lets the spicy flavours really permeate the flesh. Potatoes make a great addition, adding bulk to the curry.
This deep–dish pie has an Italian–style filling of succulent chunks of chicken, sliced capsicums, mushrooms and black olives in a tomato sauce, and is topped with fresh rosemary scone wedges. A crunchy raw vegetable salad would be a good accompaniment to complete the meal.
A typical Cajun recipe, this dish is full of spicy, complex flavours. With lots of rice and vegetables, it is a great meal to make a small amount of meat go a long way, and offers a healthy balance of protein and carbohydrate.
Domburi is a Japanese dish, the name of which originally referred to the bowl in which it was cooked, and Yakitori domburi is traditionally a one-pot meal of chicken and rice. The addition of buk choy will increase your daily vegetable count.
Tender chicken escalopes – breast steaks pounded until thin – only need brief cooking. Simmered with firm-textured chestnut mushrooms and a Madeira sauce finished with crème fraîche, they make a dish that is perfect for easy entertaining. Serve with basmati rice and a leafy salad.
Calzone is a bit like an Italian version of a Cornish pasty, but with the tasty filling sealed inside pizza dough rather than pastry. This recipe combines diced chicken with olives, roast capsicums, fresh basil and mozzarella to make an ideal snack for a packed lunch or picnic.
