This was so tasty and you can control the spice by adjusting the amount of cayenne pepper. I, personally, like it a little spicy but not too much.
1 lb boneless chicken breasts, cut into small bite size pieces
3 T olive oil
1 T minced ginger
5 cloves garlic, minced
1 onion, diced
2 tomatoes, diced
1/2 cup water
1 T lemon juice
1 whole dried chili pepper
1/4 cup chopped cilantro
Whole spices (use whichever you have on hand – these are completely optional)
1 black cardamom
2 bay leaves
6 black peppercorns
1/2 tsp cumin seeds
2 tsp coriander powder
1/4 tsp cayenne (or to taste)
1/2 tsp Garam masala
1/4 tsp turmeric
1 tsp salt
Heat the Instant Pot with the sauté feature. Add the oil. Add the whole spices and sauté for 30 seconds.
Add the chili pepper, onions, garlic and ginger. Sauté for about 4 minutes. Stir occasionally until until golden brown.
Add the chopped tomatoes and the spices. Sauté for another 4 minutes, stirring occasionally.
Add the chicken and sauté for 2 minutes. Add the water and stir, scraping up any bits stuck to the bottom.
Put the lid on and change the setting to Pressure cook. Cook for 5 minutes.
When done, release the pressure. Add the lemon juice.
Serve over rice and garnish with cilantro.
This recipe brought me back to my childhood – this was one of my most favorite recipes. True comfort food!
4 chicken breasts, sliced very thin
1/4 c. capers, drained and patted dry
1/2 lb. asparagus, trimmed and cut into 2″ sections
1 large egg, beaten
1 c. fine breadcrumbs
1/2 c. finely grated Pecorino cheese
1/4 c. chicken broth
1 T. Dijon mustard
In a large fry pan, heat some olive oil. Place the capers and cook them until crisp (about 5 minutes). Remove the capers to a paper towel lined plate and set aside.
In the same pan, add some more olive oil. Add the asparagus and cook until tender crisp. Mix the chicken broth and mustard together and add to the asparagus. Cook until the liquid is almost all absorbed. Remove the asparagus and set aside. Clean the inside of the pan.
Place the beaten egg in a shallow dish. Mix up the breadcrumbs, cheese, garlic powder, salt and pepper in a bowl and put it on a piece of wax paper. Season the chicken breasts with salt and pepper. Take each breast and pass it in the egg. Then pat it into the breadcrumb mixture.
In the same frying pan, heat some oil. Add the coated chicken breasts and cook until golden on both sides and cooked inside.
Plate them and top them with the crispy capers and asparagus.
These tacos were tasty and had a different taste with the roasted tomatoes. These are 5 weight watcher points.
2 boneless, skinless chicken breasts
6 garlic cloves (4 minced, 2 smashed)
2 whole garlic cloves
1/2 c. chicken broth
2 t. cumin
2 onions, halved and sliced
2 avocadoes, sliced
Place chicken in a saucepan and add enough water to cover them. Add the smashed garlic, garlic cloves, salt and pepper. Simmer until the chicken is cooked through. Remove from the water and cool. When cooled, shred the chicken breasts with 2 forks. Set aside.
In the meantime, roast the tomatoes in the broil until the skin is charred.
Place them in a blender, along with the chicken broth and cumin. Blend until smooth. Set aside.
Heat some oil in a pan. Saute the onions and minced garlic until fragrant and the onions are softened. Add the tomato mixture and the shredded chicken. Simmer, uncovered, until most of the liquid has cooked off. Season with salt and pepper to taste.
Serve on warm tortillas topped with cheese, salsa, and avocadoes.
This is a super easy way to cook up your meat and vegetables in one play!
2 chicken breasts, skinned and deboned
1 green pepper, sliced
1 red pepper, sliced
1/2 yellow onion, sliced
1 T. chili powder
1/2 t. cumin
1/2 t. paprika
1/2 t. salt
1/2 t. pepper
Shredded Mexican cheese
Pico de Gallo
Preheat the oven to 400. Place the peppers and onions in a bowl. Add some olive oil, salt and pepper and mix to coat everything well.
Place these on a sheet of parchment paper large enough to be able to seal it into a pouch.
Place the rest of the seasonings in a bowl. Mix well. Coat the chicken breasts with the seasonings on both sides. Place the chicken breasts on top of the peppers. Seal the pouch well and place it on a baking dish.
Cook in the oven for about 30 minutes, or until the chicken reaches a temperature of 165.
Remove from the pouch. Slice the chicken breasts. Serve with tortillas and toppings.
This was a great way for me to use up a lot of the leftover ingredients I had in my refrigerator from last week’s paella making adventure!
2 boneless skinless chicken breasts, cut into small pieces
1-2 chorizo sausages, skinned and chopped
1 bunch kale, center rib removed and chopped
1/2 marinara sauce
Polenta, cooked according to package directions
Saute the chorizo and chicken breasts in some olive oil. Once browned, add the kale and the marinara sauce. Season with salt and pepper. Cook until everything is cooked through and the kale is softened.
Serve over polenta!
This is a super simplified method of making chicken parmigiana. It completely eliminates the work of having to bread and fry the chicken. And, I think, this way is much healthier without compromising on taste.
2 chicken breasts
1 cup Marinara Sauce
Preheat the oven to 350.
Drizzle some olive oil over the chicken breasts. Season them with salt & pepper.
Grill the breasts until the inside temp registers 165. DO NOT OVERCOOK!
Place the grilled breasts in a greased casserole dish. Spoon the marinara sauce on top and sprinkle with the shredded cheese. Add some Parmesan cheese on top.
Bake for about 7 minutes, or until the cheese is melted.
This was so easy and really tasty.
2 boneless chicken breasts, cut in half and pounded if too thick
Flour for dredging
2 eggs, beaten
1/4 cup snipped chives
10 oz sliced mushrooms (I used Cremini mushrooms)
1/3 c white wine
1/3 c chicken broth
Juice from half a lemon
1/2 t. cornstarch
1 T. water
Add some of the chives to the beaten eggs in a shallow bowl.
Season chicken breasts with salt and pepper. Dredge in flour and run through the egg mixture.
Melt the butter in a frying pan until beginning to brown. Add the chicken breasts.
Brown them on each side.
Add the mushrooms to the pan around the chicken. Cook for about 4 minutes. Cover the pan to keep the chicken breasts moist.
Add the wine, broth and lemon juice. Cook for about 5 minutes more, turning the chicken a few times. Add the rest of the chives and some salt and pepper, if needed.
Make a slurry with the cornstarch and water. Add this to the pan and cook until slightly thickened.