3 Ingredient Chicken Recipe 475

THREE-INGREDIENT BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
• Stir 1/4 cup melted butter and salt together in a bowl.
• Arrange chicken in the baking dish. Brush butter mixture onto the chicken until thoroughly coated, pouring any extra over the chicken.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

3 INGREDIENT CROCK POT CHICKEN

Steps:

• Place your chicken in a lightly greased 4-quart crock pot
• Mix together your gravy and ranch packets with your water and pour over your chicken
• Cover and cook on low 3-4 hours

THREE INGREDIENT SIMPLE CHICKEN

Steps:

• Preheat oven to 350. Grease a 9x12" pan & set aside. May want to line with foil because the sugar will caramelize.
• Rinse chicken and pat dry. Combine the dressing & sugar, mixing well. Dip & press chicken into mix, coating all sides. Put in pan. Sprinkle remaining mix over chicken.
• Cook for 50-60 minutes or until chicken is done. Turn & baste every 15 minutes ending last 15 with topside facing up.

ONE WHOLE CHICKEN, THREE DIFFERENT MEALS RECIPE BY TASTY

Steps:

• Break down the chicken: Cut off the legs and wings at the joints. Cut off the breasts, working the knife diagonally away from the backbone to get the most meat. Reserve the legs and shred the remaining meat from the breasts, wings, and carcass. Refrigerate in an airtight container until ready to use, up to 5 days.
• Make the chicken stock: Add the chicken carcass, carrot peels, onion, garlic, black peppercorns, and bay leaves to an Instant Pot. Pour in enough cold water to fill the pot to the max fill line.
• Close the lid of the Instant Pot and set the vent to sealed. Set the pressure to high and pressure cook for 1 hour and 40 minutes. Once the timer is up, carefully turn the vent to venting and release all of the pressure.
• Once the stock has cooled slightly, carefully strain through a fine-mesh sieve, discarding the solids. Let cool at room temperature for 1 hour, or until no longer steaming. Cover and refrigerate for up to 5 days, or store in the freezer for up to 6 months.
• Meal 1: ROASTED CHICKEN WITH GLAZED CARROTS, WHITE RICE, AND CHIMICHURRI SAUCE
• Make the roasted carrots: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Trim the tops off the carrots and set aside.
• Oblique-cut the carrots into 1½-inch (5 cm) pieces.
• In a medium bowl, stir together the honey, olive oil, paprika, and salt. Add the carrots to the bowl and toss to coat.
• Transfer the carrots to the prepared baking sheet, leaving some of the sauce in the bowl.
• Roast the carrots for 30 minutes, basting halfway with some of the reserved sauce. Remove from the oven and glaze once more with the remaining sauce.
• While the carrots roast, make the chimichurri: In a medium bowl, whisk together the garlic paste, red pepper flakes, lemon zest, honey, oregano, lemon juice, red wine vinegar, and salt until combined. While whisking, drizzle in the olive oil until emulsified.
• Trim the woody stems from the reserved carrot tops and discard. You should have about 2 cups (240 G). Separate the parsley leaves and tender stems from the woodier stems and discard the woody stems.
• Finely mince the parsley and the carrot tops. Add to the bowl with the vinaigrette and stir to incorporate.
• To serve, add half of the roasted carrots, 1 cup (200 G) cooked rice, and 1 chicken quarter to each plate. Drizzle each plate with 2-3 tablespoons of chimichurri. Store the remaining chimichurri in the refrigerator for the next meal.
• Meal 2: SHREDDED CHICKEN AND MOZZARELLA ARANCINI
• Make the arancini: Line a baking sheet with parchment paper.
• In a large, deep skillet over medium heat, melt together the butter and olive oil until the butter is just bubbling. Add the onion and season with the salt. Cook until the onion is translucent, 2-3 minutes. 19. Add the garlic and cook until just fragrant, about 1 minute.
• Add the cooked rice and stir to combine. Reduce the heat to medium-low and add ¼ cup chicken stock, stirring continuously until absorbed. Continue adding the remaining stock, ¼ cup at a time, cook until the stock is fully absorbed and the rice is creamy. Stir in the Parmesan and season with the black pepper and more salt.
• Spread the rice on the prepared baking sheet in an even layer and let cool completely, about 10 minutes.
• In a medium bowl, mix together the shredded chicken, mozzarella, and chimichurri.
• In a medium pot, heat the canola oil over medium-high heat until it reaches 350°F (180°C). Place a wire rack over a baking sheet and set nearby.
• While the oil heats, prepare the arancini: Scoop about ⅓ cup of the cooled rice into your hand and use your fingertips flatten and create a divot in the center. Add a heaping tablespoon of the chicken mixture to the divot, then wrap the rice around the chicken and roll into a ball to seal. Repeat with the remaining ingredients.
• Add the flour, eggs, and bread crumbs to 3 separate shallow bowls. Lightly coat each rice ball in the flour, then the eggs, then the bread crumbs, making sure there are no exposed spots.
• Working 2-3 at a time, fry the rice balls in the hot oil for 5-6 minutes, until golden brown and warmed through. Let drain on the wire rack.
• While the arancini cool slightly, make the sautéed kale: Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and red pepper flakes, stirring to prevent burning, and cook until the garlic is fragrant, about 1 minute. Add the kale and salt. Sauté for 2-3 minutes, until the kale is tender. Transfer to a serving platter.
• Arrange the arancini over the sautéed kale. Serve with warm marinara sauce.
• Meal 3: HOMEMADE CHICKEN RICE SOUP
• Make the chicken rice soup: In a large pot over medium-high heat, heat the olive oil until just shimmering. Add the onion and carrots and season with ½ teaspoon salt. Cook for 3-4 minutes, until the onion is translucent and the carrots are beginning to soften.
• Add the garlic, red pepper flakes, if using, and Italian seasoning and cook until the garlic is fragrant, about 1 minute.
• Add the chicken stock, 3-4 teaspoons salt (if using the homemade unsalted chicken stock, otherwise season with salt to taste), the chicken, and Parmesan rind. Reduce the heat to medium-low , cover, and cook for 20-30 minutes, until the stock is simmering.
• Remove the Parmesan rind from the soup and discard. Add the rice and kale, stirring until the kale is bright green and wilted, about 1 minute.
• Remove the pot from the heat and stir in the lemon juice and parsley.
• Ladle the soup into bowls and serve hot with freshly grated Parmesan on top.
• Enjoy!

3-INGREDIENT SIMPLY GREAT CHICKEN RECIPE - (4.2/5)

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Grease a 12 inch x 9 inch pan and set aside, and/or it may be preferable to line your dish with aluminum foil as the sugar tends to caramelize while baking. Rinse chicken, pat dry with paper towels. Combine and the dried Italian seasoning mix and the brown sugar, mixing together well. Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken. Cook for 50-60 minutes or until chicken is done turning every 15 min and basting each time with the drippings with the final turn leaving the topside facing up for the last bit of baking.

3-INGREDIENT CHICKEN RECIPE - (4.7/5)

Steps:

• Wash chicken and pat dry with paper towels. Mix brown sugar and Italian dressing mix together. Roll chicken pieces in the sugar mixture, coating thoroughly. Bake at 350° for about 45 minutes or until done.