Simple healthy chicken for everyday use

So far a lot of the food that I have posted has been not your every day sort of food, although it has been for me which is great. The food featured in this post is very much every day food for us. As I’ve mentioned before Yolanda is training for a WBFF bodybuilding competition and so healthy low fat food is a must. As such we eat a lot of chicken breasts, seriously loads of them. What I do is to cook them in large batches normally on a Sunday evening so that we have them ready for the whole week. Initially only Yolanda ate them but I now have them as my lunch during the working week. This has been a really great way for Yolanda to have an easy source of protein and for me to have something more interesting than sandwiches at work. So this is what we do.

Ea-NXrM8sju20mtdKqTT0oTcygVx2KzRsCxuiHpJ38I=w1162-h657-noTo start off trim and cube your chicken breasts. We tend to do about twelve chicken breasts for the week between us. Once cubed you can add your spices I will give you two options here:

Option one (slightly less healthy):-4lT2Q0LRSEnZXb5EJrEE2tdhQExrsBf484m9anOQh8=w372-h657-no

  • Smoked Paprika
  • Sweet Paprika
  • Ground Cumin
  • Ground Coriander
  • Garlic powder
  • 1 pot/tube of harissa
  • Olive Oil
  • Salt and pepper

Option two (new strict healthy version):aSJIE6iShHJHT79LW_JeZYfBTKimUJnLUWGXmqtz_QM=w372-h657-no

  • Ground Fenugreek
  • Ground Cumin
  • Ground Coriander
  • Cayenne
  • Ground Tumeric
  • Coconut Oil

The second option is a result of Yolanda’s new super strict diet and so salt is out, as is harissa paste and olive oil. Both are really simple to make, all you do is to mix all the ingredients in with the chicken and stir until it is covered. You then place the chicken on to a baking tray and place into a pre-heated oven at around 220C for about 15 minutes. Yolanda eats hers with boiled veg and I make a salad with mine either with leaves or with cous cous. Not only that it can be used to make quick and easy meals which was the case one night last week. I fried up some chopped onions, peppers, garlic and chilli and added in the chicken with a few more spices. Once these were fried off I added in some cooked basmati rice and combined. It took a matter of minutes to make and was pretty tasty.

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This is not the most exciting food you will ever eat but it is healthy and quick. It is also very versatile and I much prefer having a lunch of cooked chicken salad rather than a plain old ham sandwich or something similar.

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7 thoughts

    1. Apparently it is due to something to do with it not changing its properties when heated whereas other oils do. I don’t know the science but am assured it is the case


      1. Ah, OK. Is that to do with the smoke point of the oil? I think that rapeseed oil has a pretty high smoke point and that means it also stays stable at high temperatures. It is also a lot lower in saturated fats.


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