Recipes with Diced Chicken Meat

Diced chicken meat is a versatile and convenient ingredient that can be used in a wide variety of dishes. Whether you’re looking for quick weeknight meals or impressive dishes for entertaining, diced chicken can be your go-to protein. In this blog, we’ll explore a range of delicious recipes that feature diced chicken meat, from comforting casseroles to exotic stir-fries. So, grab your apron, and let’s dive into the world of cooking with diced chicken!

Recipes to Try

Now that you have a basic understanding of how to prepare and season diced chicken, let’s explore some recipes that showcase its versatility.

1. Chicken Fajitas

Ingredients:

• 1 lb diced chicken breast
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 lime, juiced
• Tortillas, for serving
• Optional toppings: sour cream, guacamole, salsa, shredded cheese

Seasoning Black-Eyed Peas Without Meat

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the onion and bell pepper. Sauté until softened.
3. Add the chili powder, cumin, paprika, salt, and black pepper. Stir to combine.
4. Return the chicken to the skillet and stir to coat in the spices. Squeeze the lime juice over the chicken and vegetables.
5. Serve the chicken fajitas in warm tortillas with your choice of toppings.

2. Chicken and Vegetable Stir-Fry

Ingredients:

• 1 lb diced chicken breast
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 carrot, sliced
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 1 tbsp water
• Sesame seeds, for garnish

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium heat. Add the diced chicken and cook until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the onion, bell pepper, and carrot. Sauté until softened.
3. Add the garlic and cook for an additional minute.
4. Return the chicken to the skillet and add the soy sauce, oyster sauce, and sesame oil. Stir to combine.
5. Add the cornstarch mixture and stir until the sauce thickens.
6. Garnish with sesame seeds and serve hot with rice or noodles.

3. Chicken and Spinach Curry

Ingredients:

• 1 lb diced chicken breast
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garam masala
• 1 tsp salt
• ½ tsp black pepper
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 2 cups fresh spinach

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through. Remove from the pot and set aside.
2. In the same pot, add the onion and garlic, and sauté until softened.
3. Add the turmeric, cumin, coriander, garam masala, salt, and black pepper. Stir to combine.
4. Add the diced tomatoes and coconut milk. Bring to a simmer.
5. Return the chicken to the pot and add the spinach. Stir until the spinach is wilted and the chicken is heated through.
6. Serve hot with rice or naan bread.

4. Chicken and Mushroom Pasta

Ingredients:

• 1 lb diced chicken breast
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 lb mushrooms, sliced
• 1 tsp thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 cup heavy cream
• 1 lb pasta, cooked according to package instructions
• Parmesan cheese, for serving

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the onion and garlic, and sauté until softened.
3. Add the mushrooms and cook until browned and tender.
4. Add the thyme, salt, and black pepper. Stir to combine.
5. Return the chicken to the skillet and add the heavy cream. Stir until the sauce thickens.
6. Add the cooked pasta to the skillet and toss to coat in the sauce.
7. Serve hot with grated Parmesan cheese.

5. Chicken and Vegetable Soup

Ingredients:

• 1 lb diced chicken breast
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 carrots, diced
• 2 celery stalks, diced
• 1 potato, diced
• 1 tsp thyme
• 1 tsp salt
• ½ tsp black pepper
• 6 cups chicken broth
• 1 bay leaf

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through. Remove from the pot and set aside.
2. In the same pot, add the onion and garlic, and sauté until softened.
3. Add the carrots, celery, and potato. Cook for a few minutes until the vegetables start to soften.
4. Add the thyme, salt, and black pepper. Stir to combine.
5. Return the chicken to the pot and add the chicken broth and bay leaf. Bring to a boil, then reduce the heat and simmer until the vegetables are tender.
6. Remove the bay leaf and serve the soup hot with crusty bread.

6. Chicken and Quinoa Bowl

Ingredients:

• 1 lb diced chicken breast
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 bell pepper, diced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• ½ tsp black pepper
• 1 cup quinoa, cooked according to package instructions
• 1 avocado, sliced
• 1 lime, juiced
• Fresh cilantro, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the onion and garlic, and sauté until softened.
3. Add the bell pepper and cook until tender.
4. Add the cumin, chili powder, salt, and black pepper. Stir to combine.
5. Return the chicken to the skillet and stir to coat in the spices.
6. Divide the cooked quinoa among bowls and top with the chicken mixture. Add sliced avocado and squeeze lime juice over the top.
7. Garnish with fresh cilantro and serve.

7. Chicken and Lentil Curry

Ingredients:

• 1 lb diced chicken breast
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garam masala
• 1 tsp salt
• ½ tsp black pepper
• 1 can (14 oz) diced tomatoes
• 1 cup red lentils, rinsed
• 2 cups vegetable broth
• Fresh cilantro, for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through. Remove from the pot and set aside.
2. In the same pot, add the onion and garlic, and sauté until softened.
3. Add the turmeric, cumin, coriander, garam masala, salt, and black pepper. Stir to combine.
4. Add the diced tomatoes, lentils, and vegetable broth. Bring to a simmer.
5. Return the chicken to the pot and cook until the lentils are tender and the curry has thickened.
6. Garnish with fresh cilantro and serve hot with rice or naan bread.

8. Chicken and Broccoli Casserole

Ingredients:

• 1 lb diced chicken breast
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups broccoli florets
• 1 can (10 oz) cream of chicken soup
• 1 cup milk
• 1 tsp thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 cup shredded cheddar cheese
• 1 cup breadcrumbs

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the onion and garlic, and sauté until softened.
4. Add the broccoli and cook until tender.
5. In a bowl, mix the cream of chicken soup, milk, thyme, salt, and black pepper.
6. In a casserole dish, combine the chicken, broccoli mixture, and soup mixture. Stir to combine.
7. Top with shredded cheese and breadcrumbs.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Serve hot.

9. Chicken and Pineapple Skewers

Ingredients:

• 1 lb diced chicken breast
• 1 pineapple, peeled and diced
• 1 bell pepper, diced
• 1 red onion, diced
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tsp salt
• ½ tsp black pepper
• Wooden skewers, soaked in water

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, mix the olive oil, soy sauce, honey, garlic powder, ginger powder, salt, and black pepper.
3. Add the diced chicken, pineapple, bell pepper, and red onion to the bowl and toss to coat in the marinade.
4. Thread the chicken and vegetables onto the skewers.
5. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
6. Serve hot with your favorite dipping sauce.

10. Chicken and Sweet Potato Hash

Ingredients:

• 1 lb diced chicken breast
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 sweet potatoes, peeled and diced
• 1 bell pepper, diced
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the onion and garlic, and sauté until softened.
3. Add the sweet potatoes and bell pepper. Cook until the sweet potatoes are tender.
4. Add the paprika, cumin, salt, and black pepper. Stir to combine.
5. Return the chicken to the skillet and stir to combine with the vegetables.
6. Garnish with fresh parsley and serve hot.

Why Cook with Diced Chicken Meat?

Before we get into the recipes, let’s talk about why diced chicken meat is such a great ingredient to have on hand.

1. Versatility: Diced chicken can be used in a wide range of dishes, from soups and stews to stir-fries and salads. Its neutral flavor makes it a great canvas for various seasonings and sauces.
2. Convenience: Using diced chicken meat can save you time in the kitchen. You can buy it pre-diced from the store or dice it yourself in advance and store it in the freezer for quick meals.
3. Nutrition: Chicken is a lean protein source that is low in fat and high in essential nutrients like vitamin B6, niacin, and selenium.
4. Affordability: Chicken is generally more affordable than other proteins like beef or seafood, making it a budget-friendly option for meals.

Preparing Diced Chicken Meat

To get the best results from your diced chicken Meat recipes, it’s important to prepare the meat properly. Here are some tips:

1. Uniform Size: Try to dice the chicken into uniform pieces so that they cook evenly. Aim for pieces that are about ½ inch to 1 inch in size.
2. Seasoning: Always season your chicken with salt and pepper before cooking. This helps to enhance the natural flavors of the meat.
3. Cooking: Cook diced chicken over medium heat to prevent it from drying out. You can sauté, stir-fry, or bake the chicken depending on the recipe.
4. Resting: After cooking, let the chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.

Essential Seasonings for Diced Chicken Meat

The beauty of diced chicken Meat is that it can be seasoned in countless ways to suit different cuisines and preferences. Here are some essential seasonings to have on hand:

1. Salt and Pepper: The foundation of any good seasoning. Start with a pinch of salt and pepper and adjust to taste.
2. Garlic and Onions: These aromatics add depth and complexity to your chicken dishes. You can use fresh garlic and onions, or opt for powdered versions for convenience.
3. Herbs: Fresh or dried herbs like thyme, oregano, and basil can infuse your chicken with delightful flavors. Experiment with different combinations to find your favorite.
4. Spices: Spices like paprika, cumin, and chili powder can add warmth and heat to your chicken. Start with a small amount and adjust to taste.
5. Acid: A splash of lemon juice, vinegar, or tomato can brighten the flavors of your chicken and add a tangy note.

Regional Variations

Different regions have their unique ways of seasoning and cooking diced chicken Meat. Here are a few examples:

1. Mediterranean: In Mediterranean cuisine, diced chicken is often seasoned with herbs like oregano, thyme, and rosemary, as well as garlic, lemon, and olive oil.
2. Asian: In Asian cuisine, diced chicken is often stir-fried with soy sauce, ginger, garlic, and various vegetables. It can also be used in curries with coconut milk and aromatic spices.
3. Mexican: In Mexican cuisine, diced chicken is often seasoned with chili powder, cumin, and lime, and used in dishes like tacos, enchiladas, and quesadillas.
4. Indian: In Indian cuisine, diced chicken Meat is often used in curries with spices like turmeric, cumin, coriander, and garam masala. It can also be marinated in yogurt and spices for dishes like tandoori chicken.

Tips for Perfectly Cooked Diced Chicken Meat

1. Avoid Overcooking: Diced chicken can dry out quickly if overcooked. Keep an eye on it and remove it from the heat as soon as it’s cooked through.
2. Use a Thermometer: To ensure your chicken is cooked to a safe temperature, use a meat thermometer. The internal temperature should reach 165°F (74°C).
3. Marinate: Marinating diced chicken in a mixture of oil, acid, and seasonings can help to tenderize the meat and infuse it with flavor.
4. Rest the Chicken: After cooking, let the chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.