Chef Robert Irvine’s Wholesome Chicken Recipes 3 Techniques

Chef Robert Irvine’s Healthful Chicken Recipes 3 Ways

Chef Robert Irvine’s new series shows you how to add assortment to your favored meals by cooking them three methods! Attempt these 3 chicken marinades to add a punch of flavor to an otherwise dull protein.
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Chef Robert Irvine knows what it takes to keep your taste buds satisfied. From dealing out significantly-necessary tough adore on “Restaurant: Not possible” to his very best-selling cookbooks, Irvine has spent the final 25 years discovering—and defining—what great food is.

For his new video series on Bodybuilding.com, he’ll stop by every single few weeks with a trifecta of flavors for your favorite foods.

This week, Chef Irvine requires a bodybuilding staple, chicken breast, and turns it into 3 mouth-watering dishes with 3 distinct flavors. His marinades can be used on almost any meat attempt it on steak, lamb, or pork.

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| Grilled Mustard Chicken |

Protein from the chicken combined with 11 grams of protein per cup of mustard makes this dish a muscle-developing powerhouse. Throw in some dill and citrus for added flavor.

Components
– Chicken breast, 6 oz.
– Dill, 1 oz.
– Dijon mustard, three tbsp
– Olive oil, 1 tbsp
– Lemon juice, 1/two lemon

Directions
1. In a meals processor, blend mustard, dill, and lemon juice.
2. Spot chicken in mustard marinade for at least four hours.
3. Place marinated chicken on grill.
4. Coat chicken in olive oil and cook for five minutes on each and every side until it reaches an internal temperature of 185 degrees F.

Nutrition Facts
– Serving size: six oz.
– Recipe yields: 1 serving
– Calories: 317
– Fat: 19 g
– Carbs: 4 g
– Protein: 34 g

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| Curry Chicken |

Get ready for an intense meal with this spicy dish. The heat from the curry powder in this dish aids you burn fat even though you consume. Win-win.

Ingredients
– Chicken breast, 6 oz.
– Cumin, 1 tbsp
– Curry powder, 1 tbsp
– Garlic, minced, 2 cloves
– Olive oil, 1 tbsp

Directions
1. Make a dry rub by combining curry powder, cumin, and minced garlic. The juice from the garlic will help wet the mix.
two. Dip the chicken breast in the mix and rub.
3. Plastic in wrap and leave in the fridge until you happen to be prepared to grill.
4. Cook chicken for 5 minutes on every single side until it reaches an internal temperature of 185 degrees F.

Nutrition Details
– Serving size: six oz.
– Recipe yields: 1 serving
– Calories: 325
– Fat: 20 g
– Carbs: 8 g
– Protein: 34 g

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| Garlic And Fresh Herb Chicken |

Alternatively of dousing your meals in salt and pepper to add flavor, opt for fresh herbs. Pro tip: Use the back of the knife to break the stems of the rosemary and release the herb’s natural oils for even more flavor.

Components
– Chicken breast, 6 oz.
– Rosemary, 2 oz.
– Oregano, 2 oz.
– Thyme, two oz.
– Garlic, 3 cloves
– Lemon juice, 1 lemon
– Olive oil, 2 tbsp
– Salt, to taste
– Pepper, to taste

Directions
1. Combine roughly chopped oregano, thyme, and rosemary in a bowl. Add chopped garlic, oil, and lemon juice.
two. Marinade the chicken in the refrigerator until you are ready to use it.
3. Cook chicken for 5 minutes on each and every side until it reaches an internal temperature of 185 degrees F.

Nutrition Information
– Serving size: six oz.
– Recipe yields: 1 serving
– Calories: 445
– Fat: 33 g
– Carbs: 9 g
– Protein: 34 g

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