Tuesday, October 6, 2009

Easy Peasy Chicken

(that even my husband loves!)

Rachel Ray's Israeli Spice Chicken:

Step one: Get some chicken. Boneless, Skinless Chicken Breast. Proper portion size is about 3-4 oz. per person, but it's high in protein and low in fat so if you want more, you'll probably be okay.

Step two: Mix up the following spices. I like to mix up a biiig batch and save it for the next time I make the recipe. 1 1/2 tablespoons (1 1/2 palmfuls) sweet paprika
1 1/2 tablespoons (1 1/2 palmfuls) ground cumin
1 teaspoon (1/3 palmful) dried oregano
1 teaspoon (1/3 palmful) ground coriander
1/2 to 1 teaspoon crushed red pepper flakes (medium to hot in spice level)
1 1/2 teaspoons (1/2 palmful), coarse kosher salt

Step Three: get a pan. heat it up. use cooking spray to lubricate, or a little oil if you want (I don't need to add, this adds calories and fat)

Step four: Cook the chicken.

Step five: Eat the chicken.

See how easy this is? It's quite flavorful and very, very healthy. Also easy.

Serve it with whatever you like; I'm serving it with saffron rice and broccoli slaw, which is flavored with a dressing consisting of rice vinegar, mayonnaise, and spices.

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