I have some issues with chicken. I hate prepping it and I hate even more to cook it. I’m always so paranoid of undercooking it that I end up overcooking it. Either that or I cut it open several times during the cooking process to check if it’s done. Yes, amateur cook is I.
I eat it because I know its health benefits but rarely ever order it when I go out. To be perfectly honest, I think chicken is plain and boring. So, when I find an easy chicken recipe that tastes good, it’s like finding a four leaf clover. Below is one of those recipes. It is semi-homemade so the prepping and cooking process is quick. Also, I find that cutting the chicken into strips, seasoning it, then cooking it seals in the juices much better than cooking a whole chicken breast.
1 lb chicken breast
1 packet chicken fajita seasoning
1/2 white onion, sliced
8 oz roasted red peppers (from the jar)
1/2 tbs minced garlic
Slice chicken breasts into 1-inch strips and place in a bowl.
Spray the chicken with cooking spray for one second and add the fajita seasoning (leave 1-2 tablespoons of seasoning for the vegetables). Use your hands to rub the seasoning into the chicken.
Preheat a pan over medium heat or indoor grill at 350º with cooking spray.
Place the chicken strips on the cooking surface and cook for about 2 minutes on each side. Set the chicken to the side.
Preheat a pan over medium heat with cooking spray. Add garlic and saute until fragrant.
Add onions and 1/2 of the remaining seasoning and cook until they begin to soften. Stir in roasted red peppers and the rest of the seasoning and cook for 1 minute.
I left my vegetables separate from the chicken but you can add the chicken into the pan with the vegetables to combine and reheat the chicken. You can also use fresh bell peppers instead of the canned. Of course, you would have to cook fresh bell peppers for a bit longer. Omit the vegetables for attack phase or pure protein days.
If you want to add some oat bran to the meal, consider eating this dish with some oat bran tortillas. Recipe here.
Season both sides of chicken breasts with salt and pepper.
Add chicken to pan and cook for 3 minutes per side.
Add green onions, wine, and rosemary and cook for 30 seconds.
Add chicken broth and cook for 2 minutes.
Stir in half and half and cook for 2 minutes.
Note: This is a thin, light cream sauce. If you prefer your sauce thicker, dissolve a tsp or two of cornstarch in hot water and add it to the sauce. Heat it to the simmer and take it off the stove to thicken.
Quite a while ago I posted a Gingerbread Biscotti and Chocolate Chip Dip recipe inspired by Chocolate Covered Katie. The dip is a deeelicious, protein-filled dessert made from cream cheese and, surprisingly, tofu! Well, this time around, I made a small additional tweak to the recipe and made a cinnamon roll inspired pudding. YUM. I make enough to refrigerate and have it as a treat for several days to come!
3/4 tsp vanilla extract
1/2 cup soft tofu
1/2 cup fat free cream cheese
3 packets of splenda
1 tbs splenda brown sugar
1/2 tsp ground cinnamon
Blend all ingredients together in a food processor or blender until smooth.
Refrigerate for a few hours for a nice thick consistency.