Quotes About Chicken

I can make chicken curry, rice, kheema... I am a foodie and enjoy varied cuisines. My favourites are Korean and Japanese.

I eat a lot of grass-fed beef. That's my main protein source. But I'll substitute in chicken and turkey, and sometimes fish, to have a little bit of variety.

One thing I love most about New York is the variety of amazing foods you can eat. My all-time favorite is the Chicken Parmigianino at Jean Georges.

I like to cook simple things, like vegetable egg-white omelets; roast chicken; sauteed chicken breast with curry powder; and Greek salad. Just things that are fresh and healthy and fast and easy, because I have such a crazy schedule.

I'm such a fitness freak that I eat so plain, it's gross. I have oatmeal in the morning and then I have chicken breasts and vegetables and spinach shakes.

Make a stir-fried rice dish with some cut-up chicken and any vegetables folded into the rice for a 'one pot' meal lunch that has it all - protein, starch and vegetables.

I'm not the guy who loves cooking that much. I try to keep it as simple as possible: chicken, rice, and vegetables, all day, all night.

Toum is a staple of Lebanese cuisine, and more than just another condiment. This garlic sauce is great for stirring into soups and pasta, marinating chicken, and tossing with roasted vegetables; it adds an energetic punch of garlic to anything without requiring the hassle of peeling and mincing.

I know when you think about the South, you think about fried foods, but we eat a tremendous amount of vegetables. I have my own garden, so vegetables have always been a big part of my life. I love broccoli. I love fresh beets. It's not all about the fried chicken and the biscuits.

I like to stand in my kitchen with the script on a counter that's about chest high. Usually I do something else at the same time - make a chicken or slice vegetables - and all day long I just read it over and over and over.

My favorite fall meal has to be a simple roasted chicken. Ina Garten does a fabulous one. There is just something about roasting your own chicken and vegetables that screams 'fall' and 'home' to me.

I try to stay low-carb and high on lean protein. I'm lucky in that I love chicken and rice; it's one of my favorite meals. I steam some vegetables and top them with olive oil for some flavor.

There is so much more vegetable use in Thailand, India and China than meat. Yes, when you go to the markets or buy street food, you see shrimp or chicken - but mostly vegetables.

I like flavor - I could never stick to any diet that was steamed vegetables and low-fat chicken breast.

My diet is just the normal stuff that you know is healthy - nice, clean food - meats, vegetables, fresh juices. I don't have too many sauces, I just like really plain chicken, broccoli: all clean stuff.

We'll do frozen pizzas and then I'll get arugula from the garden and do a fresh salad over the top with shaved Parmesan. Or we'll buy a rotisserie chicken already made, and then we'll make tacos and a fresh salsa and we'll grill some vegetables to accompany it. We definitely try to make it a little bit homemade if it's not completely homemade.

In terms of keeping kosher, I've basically just been vegetarian. I want to be fully vegetarian anyway, though sometimes my mom makes chicken soup and I have to eat it. I just love it.

Whenever I have nothing better to do, I roast a chicken.

Was this really happening? Did my stepfather really drag me out of bed at 7:00 in the morning on my summer vacation so I could stand in the kitchen in my underpants and stare down a row of chicken bones?

Conspiracy!! And now employing juvenile mongoloid demon babies!! My famous chicken recipe will never be yours!! Grr! Woof!

The movie [Chicken with Plums] is very delicate, and you need to have people around you that understand what you're doing, otherwise it doesn't work.

We love food. After our studio session, we devour dal makhani, butter chicken, and butter naan.

I'm a thigh-meat dude. Thigh is just the best meat - I don't get chicken breast. I think it's a publicity stunt that we've convinced people it's delicious.

From my earliest memories, I loved the farm. My grandfather was a charter subscriber to Rodale's Organic Gardening and Farming Magazine and had a huge, well kept garden with an octagonal chicken house in the corner.