Ways to prepare chicken

Boneless skinless breasts are great sliced up on a salad or in a sandwich. No reheating necessary!

I love my crockpot.. I just throw my fave veggies in and meat and a seasoning packet with a can of tomato sauce...and its ready to go when I come home.. I would go to www.allrecipes.com and check the site out..I get tons of ideas there..love it!

I like to take two breasts, cut them in half (filet them, long ways, not just cutting the breast right in half) so I end up with 4 fillets. I sprinkle garlic powder and seasoned salt on them then pan fry them in a little olive oil and lemon juice. Now I have dinner AND lunch the next day, maybe even a third meal, and one for my husband's dinner (he works nights). It tastes so good with either boil-in-bag brown rice, quinoa, or a little tri-colored rotini with a smidge of Smart Balance and garlic salt for flavor.... or sliced up in a salad... or with mashed potatoes.... or on a sandwich with a lot of greens. The thinner breasts cook faster if you're short on time, and you're not eating a huge portion but still getting plenty of protein! Good luck!

Spanish Chicken

Ingredients:
2 tablespoons Olive Oil
2 cloves Garlic, crushed
Red Chilli (optional)
1 Brown Onion, halved lengthways, thinly sliced
1 Chorizo, thinly sliced
1 Red Capsicum, deseeded, chopped
2 teaspoons Smokey Paprika
800 grams Chicken Thigh fillets in 3cm cubes
400 gram tin Diced Tomatoes
1/2 cup Pitted Black Olives, halved

Method:
Heat the Oil in a large deep frying pan over medium heat.
Add the Garlic, Chorizo, Capsicum and Onion. Cook, stirring occasionally for 8 minutes or until onion is soft.
Stir in Paprika and cook for 1 minute or until aromatic.
Add Chicken, Tomatoes and up to 1 cup of Water then season with Salt and Ground Black Pepper.
Bring to the boil, reduce heat and simmer for 20 minutes or until Chicken is cooked through.
Stir through Olives and serve with Cous Cous, Rice, Quinoa or similar.


I used normal Paprika when I made it as that was already in the cupboard but the dish wasn't as spicy/peppery as I thought it would be with the Chorizo so the Chilli is my idea to add next time. The original recipe was served with saffron rice with sauteed onion through it but cous cous was a lot easier for me!

Takes a bit of time to dice the chicken but once everything's in the saucepan that's it. I find it very watery with the water so tend to skip it or maybe add a little red wine. Supposedly serves 4 but I get 4-6 meals out of it, breakdown below is without cous cous or other accompaniment.

Total: Cal - 1520, Fat - 33, Protein: 63
Per Serving: Cal - 380, Fat - 8, Protein - 16