Sunday 27 May 2018

Green olive, coriander and lemon chicken flatbreads

Green olive, coriander and lemon chicken flatbreads

  • 2 chicken breasts
  • Jar of green olive, coriander and lemon tapenade (got mine from Waitrose)
  • Handful of pea shoots
  • Half red pepper finely sliced
  • Couple handfuls of grated mozzarella 
  • 2 flatbreads
  • Jar of artichoke hearts 
  • Rapeseed vinaigrette 

Place your chicken breasts in an oven proof dish, score each breast and smear a couple of tablespoons of the tapenade over the breasts so they get a good coating, cook in a preheated oven at 180 degrees for around 20-30 minutes or until the chicken is cooked through.  Whilst the chicken is cooking, place each flatbread onto an oven tray, spread the remaining tapenade evenly over each flatbread and sprinkle over the grated cheese.

Once the chicken has cooked, drain any excess juices and shred the chicken using two forks.  Spread the chicken over each of the flatbreads, top with the sliced peppers, the artichoke hearts and return to the oven for 10 minutes.  Plate up each flatbread and top with the pea shoots and a drizzle of your favourite dressing.

This is a taste of summer for sure.  We both loved this, the tapenade had plenty of flavour, I am gutted to have finished the dish, I could eat another one!   Definitely will be making this time and time again, it was amazing, go on, give it a try, you won't be disappointed.  

Sunday 20 May 2018

Chipotle chicken tacos with pineapple salsa

Chipotle chicken tacos with pineapple salsa

  • 2 chicken breasts
  • Kankun chipotle marinade
  • 1 red chilli, deseeded and finely chopped
  • Juice of 1 lime
  • Handful of finely chopped coriander
  • 150g fresh pineapple chunks cut into small cubes
  • Half a small red onion, finely chopped
  • 2 radish's cut into thin slices 
  • 1 baby gem lettuce, shredded 
  • Handful of grated cheese
  • Pack of taco shells

Place the chicken breasts into an oven proof dish, score the chicken and coat with a couple tablespoons of the chipotle marinade, I prefer Kankun sauce but there other other sauces available, cover and leave in the fridge for at least an hour.

Preheat the oven to 180 degrees and cook the chicken for around 20 minutes or until cooked through.  Whilst the chicken is cooking, combine the pineapple, coriander, chilli, lime juice and red onion, mixing everything together thoroughly.

Once the chicken is cooked drain off any juices and shred the chicken using two forks.  Heat the tacos in the oven for around 3-4 minutes, this amount of chicken should be enough for 12 tacos that you usually get in a pack.

In each taco place some lettuce at the bottom and top with some cheese followed by the chicken.  Lastly place a couple slices of the radish on top of the chicken and a spoonful of the pineapple salsa.  I have to say the salsa really made this dish, if you prefer a bit of heat, leave the seeds in the chilli!  Yet another quick and easy recipe, great to eat outside whilst you enjoy the lovely weather.

Sunday 13 May 2018

Easy Crispy Chicken

Easy Crispy Chicken
  • 150g white bread (about 4 slices)
  • 4 tsp dried oregano 
  • Couple pinches of sea salt
  • 25g Parmesan cheese, finely grated
  • 4 tbsp low-fat natural yoghurt
  • 1-2 tbsp plain flour
  • 4 boneless, skinless chicken breasts
  • Zest of one lemon
  • Fresh ground black pepper

Preheat the oven to 220 degrees (200 fan).  Place the bread on a large baking tray lined with baking parchment and toast until pale golden brown.  Leave to cool, then remove the crust and discard, and tear into large pieces.

Put the bread into a food processor and blitz into crumbs.  Tip these into a large bowl and toss with the oregano, salt, lemon zest and Parmesan cheese and season with lots of black pepper.  Place the flour and yoghurt onto separate plates and firstly coat each breast in the flour (shaking off any excess) and then dip into the yoghurt and then press into the breadcrumb mix and ensure the whole breast gets a good thickish crust all over.

Transfer the chicken to the lined baking tray and bake for around 25-30 minutes until crisp and golden and cooked through.

I served this with a green salad and coleslaw and it went down well, definitely something for those warmer nights, might do a cheeky portion of chips next time!

Recipe adapted from the Hairy Dieters Cook Book.