8 Easy Chicken Recipes for Dinner with a Few Ingredients 

Ingredients: 

• Ingham’s Original Chicken Tenderloins 
• Chopped medium potatoes 
• Sliced large carrot, sliced 
• Sliced red capsicum, sliced 
• Red onion cut into wedges 
• Olive oil 
• Sweet chilli sauce 
• Salt and pepper to taste 
• Fresh parsley (optional) 

Instructions: 

• Preheat oven to 200°C (fan-forced). 
• Place chopped vegetables in a baking dish. 
• Drizzle evenly with olive oil, season, and toss to coat. 
• Bake for 20 minutes, then add chicken tenderloins and sweet chilli sauce. 
• Mix gently and return to oven. 
• Bake for another 25–30 minutes until chicken is cooked through and veggies are golden. 
• Garnish with fresh parsley and serve hot. 

See the detailed recipe here

Ingredients: 

• Ingham’s Chicken Chipees 
• Canned black beans, drained 
• Sweet corn kernels 
• Shredded cheese (cheddar or mozzarella) 
• Sliced jalapeños 
• Sour cream and fresh coriander for garnish 

Instructions: 

• Preheat the oven to 200°C. 
• Bake the chicken chipees according to package instructions. 
• In a bowl, mix black beans, corn, and jalapeños. 
• Spread the bean mixture over the chipees and top with shredded cheese. 
• Continue baking for 5 more minutes until the cheese is melted. 
• Garnish with sour cream and coriander before serving. 

See the detailed recipe here 

Ingredients: 

• Ingham’s Chicken Tenderloins 
• Sweet corn cobs, grilled and sliced off the cob 
• Shredded red cabbage 
• Julienned carrots 
• Mayonnaise 
• Lemon juice 
• Salt and pepper to taste 

Instructions: 

• Place the chicken tenderloins on a baking pan and preheat the oven to 180°C. 
• Bake for 30-35 minutes until golden brown. 
• In a bowl, mix the carrots, cabbage, and grilled corn while the chicken bakes. 
• To prepare the slaw, mix mayonnaise, lemon juice, salt, and pepper. 
• Serve the baked chicken with the slaw on the side. 

See the detailed recipe here 

Ingredients: 

• Ingham’s Tempura Breast Nuggets 
• Soft taco shells 
• Ripe avocados, diced 
• Sweet corn kernels 
• Red onion, finely chopped 
• Lime juice 
• Fresh coriander 
• Sour cream (optional) 

Instructions: 

• As directed on the packaging, bake or air fry the tempura nuggets. 
• To create the salsa, mix the avocado, coriander, corn, onion, and lime juice in a bowl. 
• Fill taco shells with salsa and nuggets when they have warmed up. 
• Top with sour cream and serve. 

See the detailed recipe here 

Ingredients: 

• Ingham’s Whole Chicken 
• Olive oil 
• Minced garlic cloves 
• Baby carrots 
• Green beans 
• Fresh thyme 
• Salt and pepper to taste 

Instructions: 

• Set the oven’s temperature to 190°C. 
• Apply a mixture of olive oil, garlic, salt, and thyme to the butterflied chicken. 
• Place the tiny carrots on a baking pan and roast for 45 to 50 minutes. 
• Boil water and blanch the green beans for around three minutes. 
• Slice and enjoy with your favourite dipping sauce and beans on the side. 

See the detailed recipe here  

Ingredients: 

• Ingham’s Crumbed Chicken Tenders 
• Spiral pasta 
• Cherry tomatoes 
• Romaine lettuce 
• Mozzarella cheese 
• Parmesan cheese 
• Dijon mustard 
• Flat leaf parsley 
• Extra virgin olive oil 
• Fresh lemon juice 
• Crispy bread chips 
• Salt and black pepper to taste 

Instructions: 

• Cook chicken tenders and spiral pasta as per packet instructions. 
• Wash and chop romaine lettuce and cherry tomatoes. 
• Combine lettuce, tomatoes, and sliced chicken tenders in a bowl. 
• Make the Caesar dressing with Dijon mustard, olive oil, and lemon juice. 
• Add salt and pepper to taste. 
• Drizzle dressing evenly over salad and toss well to coat. 
• Top evenly with grated parmesan and chopped flat-leaf parsley. 
• Serve with crispy bread chips topped with melted mozzarella cheese. 

See the detailed recipe here 

Ingredients: 

• Ingham’s Chicken Nuggets 
• Spaghetti 
• Chopped bacon 
• Grated parmesan cheese 
• Unsalted butter 
• Diced brown onion 
• Minced cloves garlic 
• Salt and pepper to taste
• Finely snipped chives 
• Tomato relish 

Instructions: 

• Preheat oven to 200°C.  
• Arrange chicken nuggets on a lined oven tray and bake for 18 minutes. 
• Drain and set aside the spaghetti when done. 
• While spaghetti cooks, fry diced bacon in a pan until crisp.  
• Add diced onion, minced garlic, thyme leaves, and butter to the pan. 
• Cook for an additional 2 minutes. 
• Mix the cooked spaghetti into the pan, tossing to combine with the bacon mixture.  
• Add grated parmesan cheese and snipped chives. 
• Toss until evenly distributed.  
• Serve the spaghetti topped with baked chicken nuggets and a side of tomato relish. 

See the detailed recipe here 

Ingredients: 

• Ingham’s Chicken Breast Fillet 
• Washed potatoes cut into wedges 
• Olive oil 
• Thickly sliced brie cheese 
• Chopped salted butter 
• Whole-egg mayonnaise 
• Thinly sliced large avocado 
• Halved brioche burger buns 
• Cranberry sauce 
• Salt and pepper to taste 

Instructions: 

• Preheat the oven to 200°C (fan-forced). 
• Spread potato wedges on a tray. 
• Drizzle with little olive oil and then season with salt and pepper. 
• Bake the potato wedges for 15 mins. 
• Place chicken breast fillets on a lined tray. 
• Bake for 25 mins, turning them halfway. 
• Top fillets with brie slices. 
• Return them to the oven for 3–4 mins until the cheese melts. 
• Heat the remaining olive oil and butter slowly in a pan. 
• Toast brioche buns cut-side down for 1 min. 
• Spread cranberry sauce on bun bases. 
• Top with cheesy chicken fillets and avocado slices. 
• Season with salt and pepper. 
• Spread mayonnaise on bun tops and close the burgers. 
• Serve hot with crispy potato wedges. 

See the detailed recipe here