Hey, Chef Robert Irvine now with Bodybuilding.com and today I’m going to show you three simple recipes with chicken: a marinated herb and mustard chicken, a curry chicken, and a garlic and fresh herb over here. We’re going to start with the first one, which is our mustard. Now, mustard is a great emulsifier or a great flavor. We’ve got a protein from the chicken, but also every bowl of mustard that you use is 11 grams of protein computed. Certainly simple.We’re going to do some fresh dill, cut it up neat and rough. Over here we’ve got some stone-ground mustard, but you can use any mustard that wishes to. Into the bowl. Take the dill … Put that in there. Now, I’m a big believer in Citrus, so I want to get some lemon over here. Citrus improves digestion. It too facilitates with spice. Remember, when you’re using mustard, you’ve got to add lots of flavor to overcome the power in the mustard. Simple as this, inspect. Mix it up. I’m going to add a little touch of spray. Because after all, we’re marinating chicken now. And you can make this in the morning, which is really good. Makes about five seconds. Put it in a refrigerator with the chickens in the marinade and when you come home … Simple. 5 minutes on the grill or in the oven, bingo! Now appear, it’s finished. No salt , no spice. We don’t need that. But brush the chicken nice and liberally. Boom. There it is: marinaded mustard and dill chicken. And this is what it looks like when it’s actually cooked. Simple right? We look for lots of different flavors.I’m going to show you how to make a curried rub–a dry rub–that goes on chicken that will help you, again, enhance that flavor, give us a different take on chicken. And it starts with curry powder, once acquired. Cumin. I’m going to take–a spoon over here–a little garlic, and mingle together. Now, the juice from the garlic is going to actually wet this cool powdered assortment. You can see it starting to crumb up there. And if you could smell this right now, it’s very, very intensive. Now, we’re looking for–the heat in curry powder is what we call a thermogenic.So it helps you burn fat while you devoured. Here “we ii”. All we’re going to do, take our chicken breasts, rub it in, trough it in, and when it comes out, give it a little rub. We can set this onto a dish, plastic wrap it, leave it in the refrigerator till you come home from employment …. Grill it. Simple. This is what it looks like when it’s grilled. Quite simple. Very easy. The last-place one is one of my favorites. I love fresh herbs. Now, when we use fresh herbs, we don’t need to use salts or seasonings or anything like that.We do fresh herbs. In this case we’ve got oregano, Thyme, and rosemary. Into a bowl, once chopped, approximately chopped. Now here’s a little trick. If I take a knife, and look at the stems of the rosemary. If you break-dance the stems of the rosemary with the back of the spear, it actually releases the natural oils in the actual herb. Pile more spice and it’s really intense. Add a little bit of garlic to this–chopped garlic–some lemon juice, and some oil. Again, they’re simple marinades that help you throw flavor to what would normally be a exceedingly dull flesh or a dull protein, which in this case is chicken. But we could do this with steak, we could do it with anything else that you like. Into the refrigerator, leave it till you come home, grill it. Again, this is what it looks like when it comes either off your grill or from an oven. Simple subterfuges: Using citrus velocities up metabolism. The thermogenic from the curry hands us that huge, immense, intense fat-burning property, and the mustard adds to the protein of the chicken.Well, that’s three simple ways to use chicken. For more information on healthful meat, go to Bodybuilding.com. See you next time ..