July 26, 2014


Mini squaw breads with pesto chicken salad with tarragon and scallions. #minifood #cutefood #chicken #squaw

Mini squaw breads with pesto chicken salad with tarragon and scallions. #minifood #cutefood #chicken #squaw

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November 19, 2012


November 12, 2012


Sunday Roasted Chicken with Veggies

Ingredients:

  • 1 3-4 lb chicken
  • Bunch fresh rosemary
  • Bunch fresh dill
  • Bunch fresh parsley
  • 1 large lemon
  • 1 parsnip
  • Small bunch organic or garden variety carrots
  • 3 stalks celery
  • 1 large onion
  • 1 shallot
  • 1 bulb garlic
  • 1 turnip
  • 1 lb brussel sprouts
  • 1 lb baby red and yukon potatoes
  • Kosher salt
  • Fresh cracked pepper
  • Olive oil

To Make:

  1. Preheat oven to 475
  2. Wash all the veggies but don’t peel. Cut onion and shallot in half and arrange into the corners of a baking dish or roasting pan. Cut the celery, turnip, and parsnip into large chunks and scatter into the dish. Break up the garlic but don’t peel it and throw the whole lot in with the other veg. Arrange half the carrots into the dish, whole or cut in half depending on size. Drizzle veg with olive oil. 
  3. Place your chicken on a separate cutting board and remove any pieces from the inner cavity.
  4. Stuff the inner cavity of the chicken with a bunch of fresh dill, some chopped parsley, and a good handful of fresh rosemary. 
  5. Pierce the lemon on all sides with a tip of a knife and stuff into the chicken. 
  6. Season all sides very well with salt and pepper and a few pinches of dill. Rub all over the chicken with olive oil.
  7. Place chicken on top of the veggies in the baking dish and pop into the oven. Turn the heat down to 400 and roast for 1.5 hours. 
  8. Half way through cooking, take chicken out of the oven and spoon over it the juices and oils at the bottom of the pan. Also add 1/4 cup of water the dish so the veggies don’t dry out. Put it back in the oven to finish. 
  9. On a sheet tray arrange the rest of the carrots, all the brussel sprouts cut in half, and the baby potatoes cut in half. Season with salt and pepper, some fresh rosemary stalks, and drizzle over with olive oil. Use your hands to coat all the veggies with the seasoning and olive oil. (Side Note: Cut off the ends of the brussel sprouts before halving them if you don’t want to end up with the most horrific gas all night!)
  10. Pop veggies into the oven until golden brown and cooked through, about 45-55 mins. 
  11. When chicken is cooked through and juices run clear, let it rest for 10 minutes before carving. 
  12. Carve the chicken and serve with roasted veggies, fresh bread, and a glass of wine. 
  13. Enjoy!

If looking for a great reference on roasted meats, try Jamie Oliver’s Food Revolution. Great book that’s easy to use and understand. 

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October 22, 2012


Chicken Maryland
Ingredients:
4 chicken thighs with bones and skin
1/2 cup white wine
1 small onion
2 ears of corn
2 bananas
4 strips of bacon
Small bunch fresh mint
1 12 oz can of chickpeas or garbanzo beans, drained
1 cup half and half or heavy whipping cream
Chili flakes or 1 fresh red chili pepper
Salt and pepper
Olive oil
To Make:
Preheat the oven to 350 F
Finely dice your onion and cut the corn off the cobs
Slice the red chili into thin rounds. Don’t worry about the insides, they’re good.
Season each of the chicken thighs with salt and pepper on both sides, but more heavily on the skin side. 
In a large skillet that will fit all the chicken thighs, heat up 2 tablespoons of olive oil. 
Place the chicken thighs, skin side down, in the pan on medium-high heat and allow to brown. Do not move the chicken. Cook for 3 minutes until browned. Use tongs to remove the chicken and set aside.
In the same pan, add the onions and turn the heat down to medium. Season with salt and pepper and stir. Add in the chili rounds or a pinch or two of chili flakes depending on how spicy you like it. Allow to cook until the onion has softened. About 3 minutes. 
Add in the corn and the chickpeas and cook for an additional 1 minute. Then add in the wine and cook it down until there isn’t too much liquid left. 
Add in the cream, cook for 1 minute and turn off the heat. Taste to see if it needs any salt. 
In a baking dish that will fit the chicken in snuggly, pour in the corn mixture and arrange the chicken thighs on top, with the skin sides facing up. The corn sauce should be all the way up the sides of the chicken but not covering it. 
Break the bananas in half and cut those halves in half so you have four half-length pieces. Gently fit them in the baking dish between the chicken and the sides of the dish on each side of the baking dish. 
Tear the leaves of the mint off and push them into the corn sauce in between the chicken. You should only use about 8-10 leaves, depending on size. 
Arrange a piece of bacon on top of each chicken thigh. 
Put the baking dish into the oven for about 25 minutes or until the chicken has cooked through. Serve with a fresh sprig of mint!
Enjoy!
This is one of my favorite recipes as it combines the sweetness of the corn and bananas with the creaminess of the chickpeas and cream. So good. 

Chicken Maryland

Ingredients:

  • 4 chicken thighs with bones and skin
  • 1/2 cup white wine
  • 1 small onion
  • 2 ears of corn
  • 2 bananas
  • 4 strips of bacon
  • Small bunch fresh mint
  • 1 12 oz can of chickpeas or garbanzo beans, drained
  • 1 cup half and half or heavy whipping cream
  • Chili flakes or 1 fresh red chili pepper
  • Salt and pepper
  • Olive oil

To Make:

  1. Preheat the oven to 350 F
  2. Finely dice your onion and cut the corn off the cobs
  3. Slice the red chili into thin rounds. Don’t worry about the insides, they’re good.
  4. Season each of the chicken thighs with salt and pepper on both sides, but more heavily on the skin side. 
  5. In a large skillet that will fit all the chicken thighs, heat up 2 tablespoons of olive oil. 
  6. Place the chicken thighs, skin side down, in the pan on medium-high heat and allow to brown. Do not move the chicken. Cook for 3 minutes until browned. Use tongs to remove the chicken and set aside.
  7. In the same pan, add the onions and turn the heat down to medium. Season with salt and pepper and stir. Add in the chili rounds or a pinch or two of chili flakes depending on how spicy you like it. Allow to cook until the onion has softened. About 3 minutes. 
  8. Add in the corn and the chickpeas and cook for an additional 1 minute. Then add in the wine and cook it down until there isn’t too much liquid left. 
  9. Add in the cream, cook for 1 minute and turn off the heat. Taste to see if it needs any salt. 
  10. In a baking dish that will fit the chicken in snuggly, pour in the corn mixture and arrange the chicken thighs on top, with the skin sides facing up. The corn sauce should be all the way up the sides of the chicken but not covering it. 
  11. Break the bananas in half and cut those halves in half so you have four half-length pieces. Gently fit them in the baking dish between the chicken and the sides of the dish on each side of the baking dish. 
  12. Tear the leaves of the mint off and push them into the corn sauce in between the chicken. You should only use about 8-10 leaves, depending on size. 
  13. Arrange a piece of bacon on top of each chicken thigh. 
  14. Put the baking dish into the oven for about 25 minutes or until the chicken has cooked through. Serve with a fresh sprig of mint!
  15. Enjoy!

This is one of my favorite recipes as it combines the sweetness of the corn and bananas with the creaminess of the chickpeas and cream. So good. 

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July 16, 2012


Pesto Chicken with Rotini Pasta
Serves 2
Ingredients:
2 boneless chicken breasts
2 slices of bacon
1/2 lb Rotini pasta
Large bunch fresh basil
Small bunch fresh parsley
5 oz pine nuts
4 cloves of garlic
Large handful of Parmesan cheese
Olive oil
1 lemon
Salt and pepper
1/4 red onion
Cumin 
Paprika
To Make:
Preheat oven to 400 degrees
In separate plastic ziplock bags, place chicken breasts
Into the bags add 2 tablespoons olive oil, 1 tablespoon lemon juice from 1/2 of the lemon, 1 clove sliced garlic in each bag (total 2 cloves), 1/4 of the red onion divided between the bags, 1 tablespoon salt each bag, and a pinch of pepper, cumin, and paprika. Marinate for 30 minutes (or while oven is preheating). 
Arrange bacon slices on a baking tray on a diagonal. 
Make your pesto by combining in a food processor, the basil, parsley, pine nuts, 2 cloves garlic, 2-3 tablespoons olive oil, 1 teaspoon salt, Parm cheese, and juice of 1/2 lemon. Pulse it until creamy and spreadable. Taste and adjust seasoning if needed. 
Using tongs, take chicken out of the plastic bag and arrange over the bacon, in the middle. 
Spread pesto over the chicken so that the top has a nice layer. Wrap the bacon around the chicken. 
Put the chicken in the oven for 27 minutes. Juices will run clear upon slicing. 
While chicken is baking, bring a pot of water to boil, salt added.
Cook pasta according to package and drain, reserving 1 cup of cooking water. Return pasta to pot. 
Add 2 large tablespoons of pesto to the pasta and stir to combine. Add a little pasta water to loosen the mixture.
Serve chicken over the pasta. 
Enjoy!
This is by far, the best chicken recipe ever! I love this dish so much, I could eat it every day. :)

Pesto Chicken with Rotini Pasta

Serves 2

Ingredients:

  • 2 boneless chicken breasts
  • 2 slices of bacon
  • 1/2 lb Rotini pasta
  • Large bunch fresh basil
  • Small bunch fresh parsley
  • 5 oz pine nuts
  • 4 cloves of garlic
  • Large handful of Parmesan cheese
  • Olive oil
  • 1 lemon
  • Salt and pepper
  • 1/4 red onion
  • Cumin 
  • Paprika

To Make:

  1. Preheat oven to 400 degrees
  2. In separate plastic ziplock bags, place chicken breasts
  3. Into the bags add 2 tablespoons olive oil, 1 tablespoon lemon juice from 1/2 of the lemon, 1 clove sliced garlic in each bag (total 2 cloves), 1/4 of the red onion divided between the bags, 1 tablespoon salt each bag, and a pinch of pepper, cumin, and paprika. Marinate for 30 minutes (or while oven is preheating). 
  4. Arrange bacon slices on a baking tray on a diagonal. 
  5. Make your pesto by combining in a food processor, the basil, parsley, pine nuts, 2 cloves garlic, 2-3 tablespoons olive oil, 1 teaspoon salt, Parm cheese, and juice of 1/2 lemon. Pulse it until creamy and spreadable. Taste and adjust seasoning if needed. 
  6. Using tongs, take chicken out of the plastic bag and arrange over the bacon, in the middle. 
  7. Spread pesto over the chicken so that the top has a nice layer. Wrap the bacon around the chicken. 
  8. Put the chicken in the oven for 27 minutes. Juices will run clear upon slicing. 
  9. While chicken is baking, bring a pot of water to boil, salt added.
  10. Cook pasta according to package and drain, reserving 1 cup of cooking water. Return pasta to pot. 
  11. Add 2 large tablespoons of pesto to the pasta and stir to combine. Add a little pasta water to loosen the mixture.
  12. Serve chicken over the pasta. 
  13. Enjoy!

This is by far, the best chicken recipe ever! I love this dish so much, I could eat it every day. :)

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April 16, 2012


10 Minute Chicken Stir Fry
Ingredients:
1 package Asian noodles
Soy sauce
Sesame oil
Chili flakes
Thumb size piece of ginger, minced
2 cloves garlic, minced
1 red bell pepper, cut into strips
2 large shitake mushrooms, cut into strips
2 de-boned and de-skinned chicken breasts, cut into strips
1 head of broccoli
Sesame seeds
1 scallion, chopped
1 lime
To Make:
Peel and mince your garlic and ginger. Cut veg and chicken breasts into strips of similar size. Cut the florets of the broccoli head and discard stem. 
Heat a large pot of water to boil. Cook noodles according to package.
In a wok or large non-stick pan, heat up 2 tablespoons of sesame oil. When hot, add in your garlic and ginger. Heat for 30 seconds and add in the chicken. 
Cook for 1 minute and add in the veggies. Give everything a big stir and cook for 2 minutes, tossing regularly until chicken is cooked through and veggies are softer.
Add in 2 tablespoons soy sauce and a sprinkle of chili flakes. Toss it all together. 
Using tongs, take the noodles out of their cooking water when done and transfer directly into the wok. Toss it all again.
Take off the heat.
Sprinkle a few sesame seeds and a bit of chopped scallion over the dish and enjoy!
This dish goes really quick and is very simple. Serve with a lime wedge and dig in!

10 Minute Chicken Stir Fry

Ingredients:

  • 1 package Asian noodles
  • Soy sauce
  • Sesame oil
  • Chili flakes
  • Thumb size piece of ginger, minced
  • 2 cloves garlic, minced
  • 1 red bell pepper, cut into strips
  • 2 large shitake mushrooms, cut into strips
  • 2 de-boned and de-skinned chicken breasts, cut into strips
  • 1 head of broccoli
  • Sesame seeds
  • 1 scallion, chopped
  • 1 lime

To Make:

  1. Peel and mince your garlic and ginger. Cut veg and chicken breasts into strips of similar size. Cut the florets of the broccoli head and discard stem. 
  2. Heat a large pot of water to boil. Cook noodles according to package.
  3. In a wok or large non-stick pan, heat up 2 tablespoons of sesame oil. When hot, add in your garlic and ginger. Heat for 30 seconds and add in the chicken. 
  4. Cook for 1 minute and add in the veggies. Give everything a big stir and cook for 2 minutes, tossing regularly until chicken is cooked through and veggies are softer.
  5. Add in 2 tablespoons soy sauce and a sprinkle of chili flakes. Toss it all together. 
  6. Using tongs, take the noodles out of their cooking water when done and transfer directly into the wok. Toss it all again.
  7. Take off the heat.
  8. Sprinkle a few sesame seeds and a bit of chopped scallion over the dish and enjoy!

This dish goes really quick and is very simple. Serve with a lime wedge and dig in!

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10 minute chicken stir fry stir fry homemade stir fry chicken recipe asian sesame sesame seeds broccoli red bell pepper shitake mushrooms mushroom noodles

March 22, 2012


Chicken Korma Curry
Ingredients:
1 lb chicken breasts
1 thumb sized piece of fresh ginger
1x14 oz can coconut milk
1x15 oz can garbanzo beans
1 medium onion
1/2 cup of mild curry paste
Fresh bunch of cilantro
Sliced almonds
Chili flakes
1 lemon
Plain yogurt
To Make:
Chop up your onion, peel the ginger and grate, and cut chicken into 1 inch cubes. Cut off the cilantro stalks and chop up. 
In a large pan, heat up some olive oil and a tablespoon of butter. Add in the onion, a sprinkle of chili flakes, ginger, and cilantro stalks. Saute for 10 minutes, until onions are golden. 
Add in the curry paste, coconut milk, a handful of almonds, drained garbanzo beans, and sliced chicken breasts. Fill the coconut can halfway with water and add to the curry.
Bring to a boil, reduce heat, and simmer for 30 minutes with a lid on. 
Add more water if it gets too thick.
Season with salt and pepper.
Serve with white rice, cilantro leaves, a few sliced almonds, and some plain yogurt.
Enjoy!

Chicken Korma Curry

Ingredients:

  • 1 lb chicken breasts
  • 1 thumb sized piece of fresh ginger
  • 1x14 oz can coconut milk
  • 1x15 oz can garbanzo beans
  • 1 medium onion
  • 1/2 cup of mild curry paste
  • Fresh bunch of cilantro
  • Sliced almonds
  • Chili flakes
  • 1 lemon
  • Plain yogurt
To Make:
  1. Chop up your onion, peel the ginger and grate, and cut chicken into 1 inch cubes. Cut off the cilantro stalks and chop up. 
  2. In a large pan, heat up some olive oil and a tablespoon of butter. Add in the onion, a sprinkle of chili flakes, ginger, and cilantro stalks. Saute for 10 minutes, until onions are golden. 
  3. Add in the curry paste, coconut milk, a handful of almonds, drained garbanzo beans, and sliced chicken breasts. Fill the coconut can halfway with water and add to the curry.
  4. Bring to a boil, reduce heat, and simmer for 30 minutes with a lid on. 
  5. Add more water if it gets too thick.
  6. Season with salt and pepper.
  7. Serve with white rice, cilantro leaves, a few sliced almonds, and some plain yogurt.
  8. Enjoy!

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February 10, 2012


Wild Rice Salad with Chicken and Raisins (Recipe by Marina)
Ingredients:
1/2 cup wild rice
1/2 cup brown rice
1 tablespoon butter
Mixed nuts
Raisins
1 chicken breast, sliced into strips
1 teaspoon dried parsley
1 teaspoon dried oregano
Pinch of dried chili flakes, to taste
Salt and pepper
To Make:
Cook wild rice half-way with half the amount of water
Add brown rice to the pan and 3/4 cup of water and the butter
Add chicken strips
Add dried herbs and chili flakes
Sprinkle with salt and pepper to taste
Cover with lid and simmer for 25-30 minutes, until the water is absorbed
5 minutes before the end, add in a handful of mixed nuts and a handful of raisins 
Let stand for 5 minutes
Enjoy!
Very good rice dish. :)

Wild Rice Salad with Chicken and Raisins (Recipe by Marina)

Ingredients:

  • 1/2 cup wild rice
  • 1/2 cup brown rice
  • 1 tablespoon butter
  • Mixed nuts
  • Raisins
  • 1 chicken breast, sliced into strips
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • Pinch of dried chili flakes, to taste
  • Salt and pepper

To Make:

  1. Cook wild rice half-way with half the amount of water
  2. Add brown rice to the pan and 3/4 cup of water and the butter
  3. Add chicken strips
  4. Add dried herbs and chili flakes
  5. Sprinkle with salt and pepper to taste
  6. Cover with lid and simmer for 25-30 minutes, until the water is absorbed
  7. 5 minutes before the end, add in a handful of mixed nuts and a handful of raisins
  8. Let stand for 5 minutes
  9. Enjoy!

Very good rice dish. :)

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February 8, 2012


Butternut Squash, Chicken, and Chickpea Salad (Recipe by Marina)
Serves 2
Ingredients:
2 boneless chicken breasts
1 can chickpeas
Lettuce or field greens
Sunflower seeds (Salted or unsalted, depending on preference)
1 1/2 lbs butternut squash
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 large lemon
Olive oil
1 teaspoon course dijon mustard
Salt and pepper
Dried chili flakes
Lemon zest
Chives or green onions
To Make:
Preheat oven to 425
Peel and chop butternut squash into 1 inch cubes
Cut the chicken breasts into 2 inch morsels
On two seperate baking sheets, arrange butternut squash on one and chicken on the other. Season each with salt and pepper.
Season butternut squash with a sprinkle of thyme. 
Coat squash and chicken with 2 tablespoons of olive oil and, using hands, toss gently until everything is coated evenly.
Pop in the oven for 20-27 minutes. The chicken will take less time to cook than the squash so check on it around 20 minutes. 
Meanwhile, in a large salad bowl, arrange lettuce
Sprinkle in 2 tablespoons sunflower seeds
Toss in 4 tablespoons of chickpeas
In a small bowl, mix together 1 tablespoon olive oil, the juice of 1 lemon, the zest of same lemon, 1 teaspoon course dijon mustard, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and a dash of dried chili flakes to taste. Whisk it all together until a nice dressing is formed. 
When chicken and squash are done, arrange in salad. Drizzle the dressing over the salad and top with some chopped chives or green onions. 
Enjoy!
I’m addicted to this salad! So good and so filling.

Butternut Squash, Chicken, and Chickpea Salad (Recipe by Marina)

Serves 2

Ingredients:

  • 2 boneless chicken breasts
  • 1 can chickpeas
  • Lettuce or field greens
  • Sunflower seeds (Salted or unsalted, depending on preference)
  • 1 1/2 lbs butternut squash
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 large lemon
  • Olive oil
  • 1 teaspoon course dijon mustard
  • Salt and pepper
  • Dried chili flakes
  • Lemon zest
  • Chives or green onions

To Make:

  1. Preheat oven to 425
  2. Peel and chop butternut squash into 1 inch cubes
  3. Cut the chicken breasts into 2 inch morsels
  4. On two seperate baking sheets, arrange butternut squash on one and chicken on the other. Season each with salt and pepper.
  5. Season butternut squash with a sprinkle of thyme.
  6. Coat squash and chicken with 2 tablespoons of olive oil and, using hands, toss gently until everything is coated evenly.
  7. Pop in the oven for 20-27 minutes. The chicken will take less time to cook than the squash so check on it around 20 minutes.
  8. Meanwhile, in a large salad bowl, arrange lettuce
  9. Sprinkle in 2 tablespoons sunflower seeds
  10. Toss in 4 tablespoons of chickpeas
  11. In a small bowl, mix together 1 tablespoon olive oil, the juice of 1 lemon, the zest of same lemon, 1 teaspoon course dijon mustard, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and a dash of dried chili flakes to taste. Whisk it all together until a nice dressing is formed.
  12. When chicken and squash are done, arrange in salad. Drizzle the dressing over the salad and top with some chopped chives or green onions.
  13. Enjoy!

I’m addicted to this salad! So good and so filling.

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January 11, 2012


Chicken Parmesan Sandwich (Recipe by Marina)
Ingredients:
2 fully cooked chicken Parmesan chicken breasts (I used Bobby Flay’s recipe)
4 slices of Tuscan bread
1/4 lb mozzarella cheese
2 tablespoons of tomato sauce (either homemade or store bought)
Salt and pepper
To Make:
Reheat chicken breasts in the oven at 400 degrees F for 5-7 minutes
Smear 2 tablespoons of tomato sauce on 2 slices of bread, 1 tblsp each
Place reheated chicken on each slice
Slice 1/4 lb of mozzarella cheese and place on each chicken piece
Top with remaining pieces of bread
Place back in the oven for another 5 minutes or until cheese is melted and the top of the sandwich is crusty
Eat!

Chicken Parmesan Sandwich (Recipe by Marina)

Ingredients:

  • 2 fully cooked chicken Parmesan chicken breasts (I used Bobby Flay’s recipe)
  • 4 slices of Tuscan bread
  • 1/4 lb mozzarella cheese
  • 2 tablespoons of tomato sauce (either homemade or store bought)
  • Salt and pepper

To Make:

  1. Reheat chicken breasts in the oven at 400 degrees F for 5-7 minutes
  2. Smear 2 tablespoons of tomato sauce on 2 slices of bread, 1 tblsp each
  3. Place reheated chicken on each slice
  4. Slice 1/4 lb of mozzarella cheese and place on each chicken piece
  5. Top with remaining pieces of bread
  6. Place back in the oven for another 5 minutes or until cheese is melted and the top of the sandwich is crusty
  7. Eat!

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March 19, 2010


Chicken Fajitas! (page 38, Food Revolution by Jamie Oliver)
Serves 2
This recipe goes really fast so be sure to have everything ready to go!
Ingredients:
1 red pepper
 2 skinless, boneless chicken breasts
 modified: 1/2 large regular onion because I didn’t have 1 medium red onion
 1 teaspoon paprika
 pinch ground cumin
 modified: 1 lemon because I had no limes
 olive oil
 modified: pita bread because I had no tortilla 
 sour cream
 modified: homemade salsa = 1 tomato, bunch fresh parsley because I had no cilantro, juice of lemon, teeny tiny bit of olive oil, chili flakes because I didn’t have fresh chili.)
To Make:
Marinate chicken, peppers, onion in paprika, cumin, salt and pepper, with good squeeze of lemon/lime and lug of olive oil for five mins.  Everything is sliced into strips.  (Very easy.  In fact, I was watching Cities of the Underworld while I made this.)
Heat pan on high until it’s very hot. 
Drop in marinated mix.  It starts sizzling really loud. Sounds like a proper kitchen.  Do not add any oil or butter. 
Stir a lot so nothing sticks.  It’s done in about five-ten minutes, when chicken is cooked through and peppers are softer. 
Heat up tortillas or pita bread and serve. 
I also chopped up the ingredients of the salsa, and mixed a bunch of fresh avocado for make-shift guacamole.  Perfect.  :)
Side note:  Don’t forget to season everything.  Salt and pepper in the chicken mixture, s&p in the salsa, and s&p in the guac.  Just don’t forget or it’ll be strangely bland.  :)

Chicken Fajitas! (page 38, Food Revolution by Jamie Oliver)

Serves 2

This recipe goes really fast so be sure to have everything ready to go!

Ingredients:

  • 1 red pepper
  • 2 skinless, boneless chicken breasts
  • modified: 1/2 large regular onion because I didn’t have 1 medium red onion
  • 1 teaspoon paprika
  • pinch ground cumin
  • modified: 1 lemon because I had no limes
  • olive oil
  • modified: pita bread because I had no tortilla
  • sour cream
  • modified: homemade salsa = 1 tomato, bunch fresh parsley because I had no cilantro, juice of lemon, teeny tiny bit of olive oil, chili flakes because I didn’t have fresh chili.)

To Make:

    1. Marinate chicken, peppers, onion in paprika, cumin, salt and pepper, with good squeeze of lemon/lime and lug of olive oil for five mins. Everything is sliced into strips. (Very easy. In fact, I was watching Cities of the Underworld while I made this.)
    2. Heat pan on high until it’s very hot.
    3. Drop in marinated mix. It starts sizzling really loud. Sounds like a proper kitchen. Do not add any oil or butter.
    4. Stir a lot so nothing sticks. It’s done in about five-ten minutes, when chicken is cooked through and peppers are softer.
    5. Heat up tortillas or pita bread and serve.
    6. I also chopped up the ingredients of the salsa, and mixed a bunch of fresh avocado for make-shift guacamole. Perfect. :)

    Side note:  Don’t forget to season everything.  Salt and pepper in the chicken mixture, s&p in the salsa, and s&p in the guac.  Just don’t forget or it’ll be strangely bland.  :)

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