Chef Robert Irvine’s shows you how to add variety to your favorite meals by cooking them three ways! Try these three 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 happy. From dealing out much-needed tough love on “Restaurant: Impossible” to his best-selling cookbooks, Irvine has spent the last 25 years discovering—and defining—what good food is.
For his new video series on Bodybuilding.com, he’ll stop by every few weeks with a trifecta of flavors for your favorite foods.
This week, Chef Irvine takes a bodybuilding staple, chicken breast, and turns it into three mouth-watering dishes with three distinct flavors. His marinades can be used on nearly any meat; try it on steak, lamb, or pork.
00:00 – Intro
00:24 – Herbed Mustard Chicken
02:00 – Curry Chicken
03:20 – Garlic & Herb Chicken
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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-building powerhouse. Throw in some dill and citrus for added flavor.
Ingredients
– Chicken breast, 6 oz.
– Dill, 1 oz.
– Dijon mustard, 3 tbsp
– Olive oil, 1 tbsp
– Lemon juice, 1/2 lemon
Directions
1. In a food processor, blend mustard, dill, and lemon juice.
2. Place chicken in mustard marinade for at least 4 hours.
3. Place marinated chicken on grill.
4. Coat chicken in olive oil and cook for five minutes on each side until it reaches an internal temperature of 185 degrees F.
Nutrition Facts
– Serving size: 6 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 helps you burn fat while you eat. 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.
2. Dip the chicken breast in the mix and rub.
3. Plastic in wrap and leave in the fridge until you’re ready to grill.
4. Cook chicken for five minutes on each side until it reaches an internal temperature of 185 degrees F.
Nutrition Facts
– Serving size: 6 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 |
Instead of dousing your food 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.
Ingredients
– Chicken breast, 6 oz.
– Rosemary, 2 oz.
– Oregano, 2 oz.
– Thyme, 2 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.
2. Marinade the chicken in the refrigerator until you’re ready to use it.
3. Cook chicken for five minutes on each side until it reaches an internal temperature of 185 degrees F.
Nutrition Facts
– Serving size: 6 oz.
– Recipe yields: 1 serving
– Calories: 445
– Fat: 33 g
– Carbs: 9 g
– Protein: 34 g
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