As I consumed yet again another grilled chicken breast, I thought, “How many ways are there to make chicken something interesting.” So here’s my quick list:
Greek – rub with lemon, pepper and garlic – grill – squeeze on fresh lemon and chopped orgeno – great with a green salad with artichokes and peppers
Indian – rub with a dry mix of curry, white pepper, cinnamon and cumin – pan sear on cast iron and serve with greek yougurt and cucmbers
Thai – see my beef post – use ground chicken
French – make a foil pack and steam. How to: on a big square of foil – spray your favorite cooking oil. Layer with thin sliced zuchinni, onion, and herbs (I like thyme here). Lay on the chicken breast – salt and pepper to taste – add lemon slices, a bay leaf and a splash of white wine. Seal up tight – allowing room for the foil to expand with steam. Cook at 325 for 25 min. Let cool in the pack. Serve by splitting open your foil envelope and you’ll have a gently steamed chicken dinner.
TexMex – White chicken chile made with McCormick seasoning packet. Possibly my all time favorite. BUT – I do alter the recipe on the packet…here’s how:
Make the basic recipe – but add in:
Sauteed chicken chorizo from Sprouts
Can of green chiles – mild or medium
Sauteed bell pepper and anaheim pepper
(Remove the can of white beans – really don’t need them and not part of the HLS program)
I garnish with chopped tomatoes and mexican coleslaw (shredded cabbage, sliced carrots, cilantro, pickled jalepenos, and a dressing of greek yougurt, buttermilk, diced jalepenos and juice, lime zest and salt and pepper.) Everything tastes better the next day – so make today for dinner tomorrow. You’ll love it – I promise!
Hope this inspires you for continued love of chicken – remember to vary seasoning, cooking style and temperature for variety.
In health – Monika