Sunday 15 November 2015

Quick and Simple Chicken Dinner

I've been knocking this little beauty up for years, it's actually one of my biggest go-to mid week meals, because it's quick, simple and healthy enough to be eaten late at night. I also ensure I make enough for lunches during the week as it's a great topping for salad or to be heated up with some quinoa or rice.

A fool proof recipe, there is no weighing or measuring involved, all you need is:
  • 3 - 6 chicken breasts sliced and diced as you wish (depending on how many meals you're making)
  • 1 - 2 peppers, de-seeded and sliced
  • a handful of sundried tomatoes roughly sliced
  • a handful of fresh, torn baby spinach
  • 2 -3 spring onions
  • 1 pack of Old El Paso Fajita BBQ spice
  • Chorizo / Bacon - this is purely optional, but we've made it with both and each adds an extra boost of flavour and meatiness to the dish if that's what you wish
First of all start by heating oil in the pan and brown off the chicken, before adding in the peppers and spring onion to cook until softened. If you're thinking about adding in any chorizo or bacon, now is the time to do it too. 

Next add in the spinach, followed by the fajita seasoning which gives a great kick of (mild) spice and rich flavour to the dish. Cook until the chicken is white throughout and the peppers are as soft as you like. Then add in the sun dried tomatoes which just need to be heated through

Tip - cooking the dish (once seasoning is added) on a higher heat for a few moments gives a great caramelised texture which I love. 

Once it's cooked, it's up to you how you serve. Often I'll eat it on it's own, or on a bed of uncooked spinach, or even thrown over some quinoa to get in some healthy carbs at lunch the next day. It really is a simple dish but one that always gets compliments!


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