Servings2 Prep time: 1 hour.Cook time: 20 minutesNutritional value per servingCalories: 620 netProtein: 48 g netFat: 46 g netCarbs: 1 g netIngredients 6 Chicken Wings, 6 Drumettes, and 6 Wingettes 2 tablespoons of Butter 1/2 cup of Hot Sauce Paprika Garlic Powder Pepper and Salt to taste Cayenne (optional) Direcetions Slice each chicken into wings and drums and remove the tips. Marinate the chicken with hot sauce and all spices. Keep it in the refrigerator for 1 hour for margination. Set broiler on high and put oven rack 6 inches below from the broiler. Line the baking tray with aluminum paper. Place wings on it, ensuring enough space in between them, so that heat can reach each chicken piece evenly from all sides. Then, cook for 8 minutes under the broiler until the wings turn golden brown. Melt butter in the microwave and pour half of it on the chicken. Add rest to the hot sauce. Add cayenne, if you like spicy. Turn the chicken and broil from the other side for 8 minutes more. When chicken turned brown from all sides, take it off the heat. Pour the rest of the butter and hot sauce mixture on it and coat evenly. Serve hot.
Prep time: 10 minutes | Cook time: 18 minutes | Yield: 4 servings Ingredients ● 1 tablespoon ground paprika ● ¼ cup scallions, diced ● 1 bell pepper, chopped ● 4 chicken thighs, skinless ● 1 teaspoon coconut oil ● ½ teaspoon salt ● ½ teaspoon ground cumin ● 4 cups chicken broth Method Heat up coconut oil in the instant pot on Saute mode. When the oil is melted. Add chicken thighs and cook them for 4 minutes from each side. After this, sprinkle the chicken scallions, bell pepper, salt, and ground cumin. Gently mix up the ingredients. Add paprika. Add chicken broth and close the lid. Cook the paprikash for 10 minutes on Manual mode (high pressure). Then make a quick pressure release. Nutritional info per serve: calories 343, fat 13.7, fiber 1.2, carbs 4.7, protein 47.8
Servings: 2 Preparation time: 5 minutes Cooking Time: 45 minutes Nutrition Values: Calories: 440 Carbohydrate: 5g Protein: 30g Fat: 33g Sugar: 3g Sodium: 524mg Ingredients 2 chicken breasts, boneless, skinless Salt and pepper as needed 2 teaspoons unsalted butter 4 cups lettuce large tomato, sliced oz fresh mozzarella, sliced tablespoons red onion, diced Fresh basil leaves 1 tablespoon extra-virgin olive oil 2 lemon wedges for serving Directions: Fill the sous vide container with water and set the temperature to 146F. Sprinkle the chicken with pepper and salt in a bowl and transfer the chicken to a zip lock bag. Seal the bag using a vacuum sealer and immerse the bag into the preheated water bath. Cook for 46 minutes. Remove the bag from the water bath and drain the cooking liquid. Get a frying pan placed over medium to high heat. Put the butter into the pan and melt. Transfer the chicken breast to the melted butter and sear until golden brown. Transfer into a serving platter. Divide and distribute the lettuce onto the breast. Top with red onion, basil, mozzarella and tomato. Serve and enjoy with lemon wedges.