All Things Chicken

All Things Chicken

Have you ever wondered what the number one searched food is within our recipe library? We did some research and found that the number one most commonly searched food from our community is.... Chicken!

This month our team of dietitians have dedicated October Recipes to all things Chicken. You can find 30 of our favourite Chicken recipes in the MWU App today along with our top three below. 

Please note that these recipes and nutritional information are only for a single-serve portion. If you're cooking for more than one or want to meal prep, simply multiply the quantity of ingredients by the number of serves you'd like to make. 


Pulled Chicken Tacos

  • 3x Corn Tortillas
  • 100g Chicken Breast (Raw)
  • 80g Capsicum
  • 100g Diced Tomatoes
  • 35g Cheddar Cheese (Light)
  • 4g Olive Oil
  • 2 tsp Fajita Seasoning
  • Red Onion, to taste
  1. Prepare ingredients: slice capsicum and onion in thin strips. Slice chicken breast into 0.5 inch strips.
  2. In mixing bowl add chicken, capsicum and onion. Add fajita seasoning and mix to combine.
  3. Heat pan over medium heat and add oil. Add chicken to pan and cook for 2-3 minutes each side, until cooked through. Remove chicken and using two forks shred, set aside.
  4. To pan add capsicum and onion. Fry off for 3-4 minutes. Add diced tomatoes to pan with shredded chicken, mix to combine.
  5. Gently press each side of corn tortillas on top of mixture to coat.
  6. Heat a separate pan over medium heat and add corn tortilla. Top one side of corn tortilla with cheese and chicken mixture. Fold tortilla over and press. Cook for 1-2 minute each side.

*This meal can be stored in an air-tight container and kept in the fridge for 3-4 days.

Calories: 452 | P: 39g | F: 16g | C: 38g


One Pan Chicken Pasta

  • 75g Pasta (Raw)
  • 120g Chicken Breast (Raw)
  • 10g Spinach
  • 50g Light Cream Cheese
  • 30g Greek Yoghurt
  • 40g Cheddar Cheese
  • 4g Olive Oil
  • White Onion, to taste
  • Dried Italian Herbs, 1 tsp
  • Chicken Stock, 1.5 cups


  1. Dice onion and dice chicken into small pieces.
  2. Heat pot over medium heat and add oil. Add onion to pot and cook for 1-2 minutes until onion begins to brown. Add chicken to pot and cook for 2-3 minutes until edges begin to brown.
  3. To pot add chicken stock, pasta and seasoning. Cook on high for 7-9 minutes until pasta is cooked al dente.
  4. Stir through greek yoghurt, cream cheese, spinach and cheddar cheese for 3-4 minutes.

*This meal can be stored in an air-tight container and kept in the fridge for 3-4 days.


Calories: 707 | P: 52g | F: 31g | C: 54g


Spinach Hasselback Chicken



  • 200g Chicken Breast (Raw)
  • 20g Spinach
  • 50g Ricotta
  • 20g Cheddar Cheese (Light)
  • Garlic, 1 clove
  • 1/2 tsp Paprika
  1. Preheat oven to 180°C and line a baking sheet with parchment paper.
  2. Mince garlic.
  3. Heat pan over medium heat and add garlic. Stir for 1-2 minutes. Add ricotta and spinach to pan. Season to taste with salt and pepper and cook for 3-4 minutes, until spinach is wilted. Transfer mixture to bowl.
  4. Prepare chicken: slice chicken vertically ensuring slices are evenly spaced along breast. Be careful not to cut all the way through.
  5. Stuff slits with mixture and transfer chicken to baking sheet. Top with cheese and paprika.
  6. Cook in oven for 20-25 minutes, until chicken is cooked through.


Calories: 346 | P: 55g | F: 13g | C: 2g


To see more Chicken recipes just this these, sign up to our favourite BBS Challenge starting this October. Sign ups are open now so don't miss out!