Chicken breast is the cut with the least fat. It’s easy to digest and is an excellent source of protein for people who exercise, lift weights to build muscles and weigh watchers. Even with all these benefits, the meat itself is tough due to the low fat percentage. MHA is sharing recipes for chicken breasts that cater to health-conscious customers.

We recommend that you try CP’s Tenderized Chicken Breast for delicious tender meat with high protein and low fat perfect for baking, grilling, frying or making other dishes like chicken breast steak, chicken stir-fried with pepper or chicken breast salad.

It’s perfect for “clean” or health-conscious restaurants. Its saves washing, skinning and marinating time and can be stored frozen for a long time. It’s sold in 2-kg packs at every Makro branch. You can by CP’s Tenderized Chicken Breast at Makro or Makroclick.

Chicken breast is a cut of meat that is high in protein but low in energy. One 100-g portion of skinned raw chicken breast will provide about 22-25 g of protein and no fat. It’s easy to eat, helps to reduce the level of body fat and helps you lose weight. Furthermore, chicken breast contains vitamin B6 which boosts the production of antibodies and red blood cells as well as helping reduce muscle cramps. It also contains Vitamin B12, which accelerates protein absorption and stimulates red blood cell production with other beneficial minerals in addition to containing only 2-3 g of fat. Chicken breast is usually sliced into small pieces for cooking or boiled, shredded and added to a chicken noodle dish or salad. If you can’t think of a recipe, keep reading because there are five chicken recipes waiting for you!

- 200 g CP’s Tenderized Chicken Breast

- ½ c almonds

- 2 dried chili peppers

- 1 bell pepper

- 1 onion

- 3 garlic cloves

- ¼ tsp salt

- 2 scallion plants, cut into long pieces

- ½ tbsp sugar

- 1 tsp ground pepper

- 1 tbsp oyster sauce

- 1 tbsp white soy sauce

2 tbsp vegetable oil

Carrot

1. Roast the almonds with a little bit of oil until cooked and darker in color. Be careful not to burn them. Remove from heat and set aside.

2. Stir-fry the chicken, dried chili and garlic together in oil. When the chicken is nearly cooked, add the oyster sauce, white soy sauce, sugar and salt.

3. Add a small amount of water and then add the bell pepper, onion, carrot and scallion and stir-fry until cooked.

4. Add the almonds and sprinkle the pepper on the dish. Serve.

- 300 g CP’s Tenderized Chicken Breast, minced

- 2 tbsp sour curry paste

- 4 large tomatoes, seeds removed and small diced

- ½ tsp salt

- 2 tbsp coconut sugar

- Fish sauce to taste

1. Heat oil in a pan. Add the sour curry paste and stir-fry. When the curry paste is cooked, add the chicken breast to it and stir-fry.

2. When the chicken is nearly cooked, add tomatoes and stir-fry. Add a small amount of water and simmer until the tomatoes are very tender.

3. Flavor with fish sauce, salt and coconut sugar to taste.

4. Serve with cucumber and any vegetables you want.

- 300 g CP’s Tenderized Chicken Breast

- 2 tbsp southern-style curry paste

- 3 kaffir lime leaves, thinly sliced

- Coconut sugar and fish sauce to taste

1. Mince the chicken breast.

2. Stir-fry the curry paste in a pan with oil until the curry paste is aromatic.

3. Add the chicken breast to the curry past and stir-fry until almost cooked. Flavor with fish sauce and coconut sugar.

4. Continue stir-frying until the curry paste is dry. Remove from heat and sprinkle kaffir lime leaves on top. Serve.

- 2 portions egg noodles

- 2 tsp fried garlic

- 1-2 pcs CP’s Tenderized Chicken Breast

- 2 tbsp teriyaki sauce

- 2 tsp white sesame seeds

- A small amount of sliced scallions.

- Any vegetables for garnishing the dish.

1. Marinate the chicken breast in the teriyaki sauce for about an hour. Don’t forget to poke the chicken thoroughly with a fork, so the sauce can be better absorbed.

2. Thaw the chicken and bake it in a convection or regular oven at 170-180 °C for 30-45 minutes, or until cooked. Remove from the heat and set aside.

3. Boil the noodles until cooked. Then mix it with oil and fried garlic to add an aroma and prevent the noodles from sticking together. Next, arrange the noodles in a dish garnished with vegetables.

4. Slice the teriyaki chicken into small pieces. Arrange it over the noodles. Top the dish with a little extra teriyaki, followed by the sesame seeds and sliced scallion. Serve.

- 2 pcs CP’s Tenderized Chicken Breast

- 200 g mature wax gourd, cut into pieces

- Pickled lime juice and 1 pickled lime

- ½ tsp salt

- 1 tsp pepper

- 1 tbsp soy sauce

- 10 g Chinese celery

1 chicken bouillon cube

Broccoli and carrots

1. Bring about one liter of water to a boil. Add the chicken bouillon cube.

2. Add the chicken breast. When the chicken is nearly cooked, add the wax gourd, broccoli and carrots. Flavor with the salt, soy sauce and pickled lime juice.

3. Simmer for about 30 minutes until the gourd is tender. Next, dish the soup into a bowl and sprinkle the sliced Chinese celery on top. Serve.