Chicken Recipes

with
LESS THAN 20 MINUTES
preparation time
 6 Cheesy Spinach & Chicken Pierogi Casserole

8 Grilled Drumsticks with Onion Marmalade

10 Pizzeria Quesadilla

12 Spaghetti Squash & Chicken Au Gradin

14 Mini Mexican Meatballs

16 Garlicky Greek Chicken

New Canadian Chicken Label.
Canadians want Canadian chicken.

We’re making it easier for consumers to know that

they are buying the highest quality chicken that is
raised with care by Canadian farmers. Ask for and
look for the “Raised by a Canadian Farmer” logo
wherever chicken is sold.

1
 WHAT IS
Supply Management?
Supply Management has been a part of our
Canadian agriculture sector for more than 60 years.
Supply management ensures that through planned
production:

Canadians have access to staples such as dairy,

eggs and poultry, at prices that they can afford.
Farmers:
Have a dependable income that reflects the
cost of production
Can sustain and invest in their farms
Support their families
Remain the heart of rural communities.

Through Supply Management, farmers produce

exactly what’s needed, making the most of our
resources and our land, with little to no waste. This
efficient system is a made-in-Canada solution for our
agricultural industry, allowing it to be self-sustaining
without subsidies.

2
STARRING THE REAL CHICKEN FARMERS OF BC

FIGHTING FOR OUR

FAVOURITE FOOD
Hormones and Steroids have been
banned in Canadian chicken
production since 1960’s

CHICKEN
SQUAD
INTELLIGENCE

CSI
Debunking Myths.
Uncovering the Facts.
Find out more about animal care, antibiotics and other topics
important to you and your family. Find out more at

3
 MARKETING BOARD

WHEEL OF CHICKEN
RAISED
WITHOUT
ANTIBIOTICS
CHICKEN HAS NEVER BEEN
TREATED IN ANY WAY WITH
ANTIBIOTICS. HORMONE/
FREE RUN STEROID FREE
• ALL CANADIAN CHICKEN IS RAISED
• CHICKENS ARE ABLE TO MOVE
WITHOUT ADDED HORMONES OR
AROUND FREELY WITHIN THE BARN.
STEROIDS.
• ALL CHICKENS RAISED FOR MEAT
• THE USE OF HORMONES AND
IN CANADA ARE FREE RUN.
STEROIDS IN RAISING POULTRY IN
CANADA HAS BEEN BANNED
SINCE THE 1960S.

VEGETARIAN ORGANIC
GRAIN FED GENERALLY, CHICKEN IS RAISED
CHICKENS ARE FED GRAIN THAT WITHOUT ANTIBIOTICS, IS FREE
CONTAINS VEGETABLE PROTEIN RANGE AND FED A CERTIFIED
SUCH AS SOY INSTEAD OF ORGANIC FEED THAT CONTAINS
PROTEIN FROM ANIMAL NO ANIMAL BY-PRODUCTS.
SOURCES.

HALAL
• CHICKEN IS RAISED AND
PROCESSED ACCORDING TO
ISLAMIC LAW.
• MEAT IS CERTIFIED BY A MUSLIM
CHICKEN RAISED BY A LOCAL CANADIAN ORGANIZATION. (IN BC, IT’S THE
FARMER, WHO HAS SUCCESSFULLY BC MUSLIM ASSOCIATION’S
COMPLETED ANNUAL AUDITS FOR HALAL MANAGEMENT
FOOD SAFETY AND ANIMAL COMMITTEE.)
CARE.

i
The specific organic standards are laid out by Canadian General Standards Board and regulated by
accredited organic certifying agencies, with government providing oversight authority.

4
 We Heart Local BC
Does supporting quality food,
environmental care, and local communities
matter to you? We Local BC is a
community-wide movement supporting
our local BC family-owned farms and food
businesses. Find out more at
weheartlocalbc.ca.

Poultry in Motion www.poultryinmotion.ca

Ever wonder what the inside of a BC poultry barn looks like? Check out our Poultry In Motion
™ mini-replica poultry barns at a fair or school near you!

The BC Chicken Growers’ Association has developed a fully equipped trailer to show what
broiler chicken farming is like in BC. Attendants are available to make presentations at
schools, answer questions and provide information material. The Poultry In Motion™
Educational Mini Barns are operated with the BC Broiler Hatching Egg Producers’ Association.

To book the Poultry In Motion™ contact our coordinators:

The Lower Mainland: office@poultryinmotion.ca
The Interior BC: interior@poultryinmotion.ca
Vancouver Island: vancouverisland@poultryinmotion.ca
5
 Cheesy Spinach & Chicken Pierogi Casserole
This casserole is so fast and easy to make using frozen pierogies. It is similar to lasagna
but takes a lot less effort and is a real crowd pleaser.

Serves: 8 Prep Time: 15 min Cook Time: 30 min

6
2 tsp (10 mL) olive oil
2 cups (500 mL) onions, diced
1 lb (0.5 kg) boneless, skinless chicken breasts, cut into bite-size pieces 1/2 inch (1.25 cm)
3 cups (750 mL) Marinara pasta sauce, low-sodium
2 lb (1 kg) potato and cheese pierogies, frozen
10 oz (285 g) frozen spinach, defrosted
2 cups (500 mL) cheddar cheese, low-fat, shredded
1 tbsp (15 mL) low-sodium sun-dried tomato & herb seasoning
or
1 tbsp (15 mL) your favourite low-sodium seasoning

Preheat oven to 350°F (175°C). Prepare a large baking pan (16 x 12 inches – 40 x 30 cm) by
1 spraying with vegetable oil cooking spray or coating with oil.

Heat oil over medium-high heat in a skillet. Dice the onions and cut the chicken breast into
2 bite-size pieces – about ½ inch (1.25 cm) diced. Add to the skillet and cook through and
until lightly browned - about 10 minutes. Remove from heat and set aside.

3 Spread 1 cup (250 mL) of sauce over bottom of baking pan. Top with the frozen pierogies
arranging them flat side down.

4 Spread the package of defrosted spinach evenly over top of pierogies. It isn’t necessary to
wring the spinach out.

5 Grate cheese. Mix in a bowl with herb seasoning. Sprinkle casserole with half the cheese.

6 Sprinkle chicken and onion mixture evenly over.

7 Pour over remaining 2 cups (500 mL) of Marinara sauce. Finish by sprinkling remaining
cheese and herb mixture over top.

8 Bake uncovered in preheated oven for 30-40 minutes or until heated through, pierogies
are tender and cheese is lightly browned.

Note Pierogies are already cooked and don't have to be boiled before using.

Nutrition Info Per 195 g serving

Calories
Amount
380
Per 195 g serving
Potassium
% Daily Value
11
Protein 28 g Calcium 20
Fat 8g Iron 20
Saturated Fat 2.5 g Vitamin A 60
Carbohydrate 50 g Vitamin C 30
Fibre 5g Vitamin B6 25
Sugar 14 g Vitamin B12 18
Cholesterol 45 mg Folate 27
Sodium 720 mg Magnesium 21
Zinc 13

7
 Grilled Drumsticks with Onion Marmalade
The deeper flavour of chicken’s dark meat comes to the fore in this recipe, complemented
by a sweet-tart marmalade made primarily of caramelized onions.

Serves: 4 Prep Time: 10 min Cook Time: 20 min

8
12 chicken drumsticks Onion Marmalade:
1 clove garlic, minced
1/2 cup (125 mL) soy sauce 1 tbsp (15 mL) vegetable oil
1/4 cup (60 mL) chicken broth 1 yellow onion, chopped
1/2 tsp (2.5 mL) ginger, fresh, minced 1 red onion, chopped
1 tbsp (15 mL) brown sugar 3 shallots, chopped
1/2 cup (125 mL) red wine
1 tbsp (15 mL) sugar

Put drumsticks in a resealable plastic bag. Combine remaining ingredients and pour over
1 drumsticks. Close bag and turn it so the marinade coats each drumstick. Refrigerate
overnight.

2 Preheat barbecue on medium. Grill drumsticks, with the lid closed, until a thermometer
inserted into the drumstick reads 165°F (74°C) (about 20 minutes). Serve with Onion
Marmalade.

Onion Marmalade:

1 In a skillet, heat oil and sauté onions and shallots until deep brown. Pour in sugar and red
wine; continue to stir cook until no liquid remains. May be served hot or cold.

Nutrition Info Per 340 g serving

Calories
Amount
340
Per 340 g serving
Potassium
% Daily Value
19
Protein 34 g Calcium 6
Fat 12 g Iron 15
Saturated Fat 3g Vitamin A 6
Carbohydrate 20 g Vitamin C 20
Fibre 2g Vitamin B6 43
Sugar 11 g Vitamin B12 31
Cholesterol 125 mg Folate 19
Sodium 1220 mg Magnesium 26
Zinc 44

9
 Pizzeria Quesadilla
This open-faced baked quesadilla is a savoury, Mexican inspired take on pizza. It’s a fun
and easy dish to serve your kids for lunch or dinner.

Serves: 1 Prep Time: 5 min Cook Time: 20 min

10
3 tbsp (45 mL) ground chicken
1 whole wheat tortilla
2 tbsp (30 mL) pizza
or
2 tbsp (30 mL) pasta sauce
1/4 cup (60 mL) green peppers, chopped
1/4 cup (60 mL) red peppers, chopped
1/4 cup (60 mL) Italian five cheese blend, grated

1 Preheat oven to 350°F (175°C).

2 Thoroughly cook ground chicken in frying pan, breaking up pieces.

3 Layer whole wheat tortilla with ground chicken, pizza sauce, green pepper, red pepper
and cheese.

4 Bake quesadilla in oven until cheese melts.

Nutrition Info Per 160 g serving

Calories
Amount
260
Per 160 g serving
Potassium
% Daily Value
9
Protein 16 g Calcium 25
Fat 11 g Iron 10
Saturated Fat 4g Vitamin A 50
Carbohydrate 22 g Vitamin C 160
Fibre 4g Vitamin B6 12
Sugar 3g Vitamin B12 0
Cholesterol 40 mg Folate 27
Sodium 420 mg Magnesium 16
Zinc 12

11
 Spaghetti Squash & Chicken Au Gradin
This deliciously interesting casserole is layered similar to lasagna and the fresh herbs and
feta cheese really kick it up a notch and contains only 270 calories per serving.

Serves: 8 Prep Time: 15 min Cook Time: 60 min

12
6-8 cups (1.5 L) spaghetti squash, cooked, separated into strands
2 tsp (10 mL) olive oil
2 cloves garlic, minced
1 cup (250 mL) onions, diced
1 lb (0.5 kg) boneless, skinless chicken breasts, diced
3 cups (750 mL) low-sodium mushroom & garlic pasta sauce
1/2 tsp (2.5 mL) black pepper, freshly ground
2 cups (500 mL) mozzarella cheese, part skim, 16.5% MF, shredded
1/2 cup (125 mL) feta cheese, crumbled
1/2 cup (125 mL) basil, fresh, sliced
2 tbsp (30 mL) rosemary, fresh, minced

Preheat the oven to 350°F (175°C). Spray a 12 x 12 inch (30 x 30 cm) baking dish with
1 non-stick vegetable spray.

Prepare the spaghetti squash by splitting in half lengthwise, removing seeds and discard-
ing. Use a fork to pierce the outer skin in several places. Place squash, cut side down, on a
baking dish and pour in ½ cup (125 mL) water. Bake for 45 minutes or until tender when
pierced with a fork and you can pull the flesh away into spaghetti-like strands. Alternately,
follow the tips above and microwave on HIGH power for 15 minutes. Check for tenderness
after 8 minutes. Turn and continue to microwave for 7 minutes or until tender.

2 Prepare the sauce while the squash is cooking. Heat oil over medium-high heat in a skillet.
Sauté minced garlic and diced onion until softened, about 4 minutes.

3 Cut chicken into ½ inch (1.25 cm) cubes. Add to pan and sauté further until cooked
through.

4 Stir in pasta sauce and freshly ground black pepper. Cover and bring to a boil, reduce heat
to low and simmer for 15 minutes.

Mix shredded mozzarella and feta cheese. Slice the basil leaves and mince the rosemary.
5 Mix with the two cheeses.

Spread half of spaghetti squash strands on the bottom of the baking dish. Top with half of
6 the chicken & sauce followed by half the grated cheese and herbs. Repeat layers.

7 Bake uncovered for 30 minutes or until sauce is bubbling and cheese is lightly browned.

Nutrition Info Per 350 g serving

Calories
Amount
270
Per 350 g serving
Potassium
% Daily Value
22
Protein 24 g Calcium 30
Fat 10 g Iron 10
Saturated Fat 5g Vitamin A 10
Carbohydrate 21 g Vitamin C 20
Fibre 4g Vitamin B6 32
Sugar 9g Vitamin B12 31
Cholesterol 60 mg Folate 11
Sodium 490 mg Magnesium 19
Zinc 21
13
 Mini Mexican Meatballs
While meatballs are not in the glam appetizer realm, they’re the first to go on most
cocktail spreads. Ideal for any casual get together and over the top flavourful, they can
also be made ahead if you like.

Serves: 8 Prep Time: 15 min Cook Time: 30 min

14
1 lb (0.5 kg) ground chicken
1/2 to 1 jalapeño, seeded and finely chopped
2 tsp (10 mL) ground cumin
1 tsp (5 mL) ground chili powder
1/2 tsp (2.5 mL) salt
1 egg
1/4 cup (60 mL) crushed tortilla chips (about 13 chips) or dried bread crumbs, preferably panko
1 cup (250 mL) grated cheddar or Monterey Jack cheese
28 oz (795 g) can diced tomatoes, well drained
1/2 cup (125 mL) salsa
1 cup (250 mL) chopped fresh coriander

Spread chicken out on a wide plate. Sprinkle with jalapeno and seasonings. In a bowl,
1 whisk egg and then stir in chip or bread crumbs. Spread over chicken. Sprinkle with cheese
if using. Refrigerate.

2 For sauce, place drained tomatoes and salsa in a large saucepan over medium heat. Bring
to a boil. Boil gently, uncovered and stirring often, until thickened, about 10 minutes. Then
lower heat so mixture just simmers.

Meanwhile, using wet hands, form chicken into meatballs, about 1 inch (2.5 cm) wide for
3 appetizers or 1½ inches (3.8 cm) if using as a main course.

When all are formed, increase heat under thickened sauce to medium. Drop chicken balls
4 into the simmering sauce and gently press into the sauce. Cover and when sauce starts to
boil again, reduce heat so it barely simmers. Continue simmering, covered and gently
turning meatballs often, for 12 to 15 minutes. Stir in coriander and serve.

5 Makes 32 appetizer size meatballs to serve 8 for appetizers or to serve 4 as a main course.

Baked meatballs: Want browned meatballs? Instead of cooking in the sauce, bake on an
6 oiled baking pan at 375°F (190°C) for 15 minutes for inch wide (2.5 cm) meatballs or 20
minutes for 1½ inch (4 cm) meatballs. No need to turn. Then simmer in the sauce, stirring
often, about 5 minutes. Stir in coriander and serve.

Nutrition Info Calories

Amount
181 Potassium
% Daily Value
7
Protein 15 g Calcium 14
Fat 14 g Iron 14
Saturated Fat 6g Vitamin A 9
Carbohydrate 7g Vitamin C 18
Fibre 1g Vitamin B6 18
Sugar 3g Vitamin B12 22
Cholesterol 86 mg Folate 6
Sodium 479 mg Magnesium 14
Zinc 18

15
 Garlicky Greek Chicken
This prizewinning chicken recipe pairs a flavourful herb-rubbed, barbeque-roasted
chicken with homemade tzatziki. It’s ideal both for a family meal and for backyard
entertaining.

Serves: 8 Prep Time: 15 min Cook Time: 30 min

16
1 whole chicken Zippy Dill Tzatziki:
4 cloves garlic, minced
1 tbsp (15 mL) dill, fresh, minced 1 cup (250 mL) plain yogurt, Balkan-style
1 tbsp (15 mL) oregano, dried 1/3 English cucumber
1 tbsp (15 mL) extra virgin olive oil 1/2 tsp (2.5 mL) salt
1 tsp (5 mL) lemon juice 1 tbsp (15 mL) red onion(s), minced
9 slices lemon, thinly sliced 1 tbsp (15 mL) dill, fresh, minced
1/4 tsp (1.25 mL) salt 1 clove garlic, large, minced
1/4 tsp (1.25 mL) pepper

Using kitchen shears, cut chicken down each side of backbone; remove backbone and wing
1 tips. Place breast side up on rimmed baking sheet; press firmly on breastbone to flatten.

2 Using fingers, gently loosen skin from breasts and legs to form pockets, leaving skin
attached at edges.

In small bowl, combine garlic, dill, oregano, half of the oil and the lemon juice; stuff
3 two-thirds under chicken skin, patting to flatten slightly. Slide 6 of the lemon slices under
skin. Brush with remaining oil. Turn chicken over: spread with remaining garlic mixture.
Top with remaining lemon. Refrigerate for 30 minutes. (Make-ahead: Cover and refrigerate
for up to 12 hours.)

Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to

4 medium. Sprinkle chicken with salt and pepper. Brush grill over unlit burner with oil. Place
chicken, skin side down, on oiled grill. Close lid and grill until thermometer inserted in
thigh registers 180°F (82°C), about 1 hour. Remove to cutting board; tent with foil and let
stand for 10 minutes before cutting with clean kitchen shears into eight pieces.

Zippy Dill Tzatziki:

1 Line colander with cheesecloth and place over bowl; spoon in yogurt. Refrigerate for 1 hour.

2 Meanwhile, peel half of the cucumber; seed and dice entire cucumber. In separate
colander, set over bowl, stir cucumber with salt; let drain for 30 minutes.

3 Stir together drained yogurt, cucumber, onion, dill and garlic. Serve with chicken.

Nutrition Info Per 195 g serving

Calories
Amount
360
Per 195 g serving
Potassium
% Daily Value
11
Protein 26 g Calcium 8
Fat 26 g Iron 10
Saturated Fat 8g Vitamin A 6
Carbohydrate 5g Vitamin C 8
Fibre 1g Vitamin B6 28
Sugar 2g Vitamin B12 30
Cholesterol 110 mg Folate 6
Sodium 330 mg Magnesium 15
Zinc 20

17
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www.bcchicken.ca
Recipes and image courtesy of Chicken Farmers of Canada