Ingredients: rice, 1 onion, 2 garlic cloves, 1 teaspoon sambal, salt, pepper, nutmeg, ginger powder, 1 chicken breast, 2 tomatoes, 200 grams of frozen green beans, cumin powder, lemongrass powder, coriander, 125 grams bean sprouts, 200 ml coconut milk ,

Boil the rice according pack instructions. Bake in hot oil 1 chopped onion, 2 finely chopped garlic cloves, 1 teaspoon sambal, salt, pepper, nutmeg and ginger powder until the onion is soft. Add 1 diced chicken breast and cook the chicken breasts to brown. Add 2 diced tomatoes, 200 grams of frozen green beans, cumin powder, lemongrass powder and some finely chopped coriander leaves and stir fry a minute or 2. Add 125 grams of bean sprouts, shovel carefully and add 200 ml coconut milk. Bring briefly to the boil and let it simmer for about 10 minutes on low heat. Serve with rice! Enjoy!

Ingrediënten: 2 chicken breasts, salt, pepper, paprika, 12 slices bacon,

Preheat the oven to 180 degrees. Season 2 chicken breast with salt, pepper and paprika. Wrap each chicken breast with 6 slices bacon. Place the chicken breasts in a ovenproof dish. Place the chicken breasts about 25 minutes in the preheated oven. Serve with rosti and beans, for example. Enjoy!

Ingredients: noodles, 1 chicken breast, salt, pepper, Chinese five-spice powder, 1 onion, 1 carrot, 1 red pepper, 3 tablespoons hoisin sauce,

Cook the noodles according pack instructions. Drain and set aside. Season 1 diced chicken breast with salt, pepper and Chinese five-spice powder. Bake the diced chicken breasts golden brown in hot oil and then scoop from the pan. Stir fry in the remaining fat 1 chopped onion, 1 sliced carrot and 1 sliced red pepper for about 5 minutes. Add 3 tablespoons hoisin sauce, the noodles and chicken breasts and heat for another 5 minutes. Enjoy!

Ingredients: 2 chicken breast, salt, pepper, 1 onion, 200 grams diced bacon, 250 grams mushrooms, 100 ml red wine, 1 tin tomato puree, 200 ml chicken stock,

Season 2 chicken breast with salt and pepper. Bake the chicken breasts around golden brown. Remove the chicken breasts from the pan. Bake in the remaining fat 1 chopped onion and 200 grams diced bacon until the onion is soft. Add 250 grams sliced mushrooms and stir fry until the mushrooms have softened. Add 100 ml red wine and let the alcohol evaporate. Stir in 1 tin tomato puree and 200 ml chicken stock. Bring to the boil, put the chicken breasts back into the pan and let it cook on medium heat until the chicken breasts are done. Serve with baked potatoes. Enjoy!

Ingredients: spaghetti, 1 chicken breast, 200 grams mushrooms, 1 can artichoke hearts, 5 sundried tomatoes, 5 tablespoons cream, salt, pepper, parsley,

Cook the spaghetti in boiling water with some salt. Bake in hot oil 1 diced chicken breast golden brown. Add 200 grams sliced mushrooms and stir fry until the mushrooms have softened. Meanwhile cut 400 grams artichoke hearts (1 can) and 5 sundried tomatoes into pieces. Add this to the mushrooms and chicken. Stir fry about a minute or 5. Add 5 tablespoons of cream, bring to taste with salt, pepper and parsley. Heat just a bit more. Serve with spaghetti. Enjoy!

Ingredients: tagliatelle, broccoli, 1 chicken breast, flour, paprika, salt, pepper, 1 onion, 1 green pepper, 100 grams mushrooms, 100 ml stock,

Cut the broccoli in florets and boil the broccoli florets al dente in water with salt. Boil the Tagliatelle in boiling water with salt. Cut 1 chicken breast into dices. Put the diced chicken breast in a bag together with some flour, paprika, salt and pepper. Shake well so that the seasoning is everywhere. Bake the diced chicken breast brown in hot oil. Shovel the diced chicken breast from the pan and put some oil in the pan. Bake 1 chopped onion until soft. Add 1 chopped green pepper and 100 grams sliced mushrooms. Stir fry until the mushrooms have softened. Pour 100 ml stock in and add the broccoli florets and chicken breast. Leave for another 10 minutes on low heat. Serve with the tagliatelle. Enjoy!

Ingredients: 1 tablespoon mustard, 1 teaspoon oil, 1 teaspoon balsamic vinegar, thyme, 2 chicken breasts, 1 red onion, 200 grams cherry tomatoes, 300 grams spinach, salt, pepper,

Grilled Chicken breast: Mix 1 tablespoon mustard with 1 teaspoon oil, 1 teaspoon balsamic vinegar and chopped thyme. Lubricate 2 chicken breasts with the mustard mixture and place the chicken breasts a few hours covered in the refrigerator. Preheat the oven to 180 degrees (fan). Place the chicken breasts in a ovenproof dish. Place the ovenproof dish about 25 minutes in the preheated oven.

Stir fried spinach: Cook 1 sliced red onion. If the onion has softened add 200 grams chopped cherry tomatoes. Then gradually 300 grams spinach. Stir fry until the spinach has shrunk. Bring to taste with salt and pepper.

Serve the grilled chicken breast with the stir fried spinach and potatoes. Enjoy!