Simple, Spicy Chicken Breasts that go well with everything

Chicken breasts are a great source of lean protein, they’re quick to cook, store well and taste good hot or cold. Not to mention, they go well with just about everything!

These are my three ‘go-to’ simple spicy mix variations (one’s a little more spicy than the other):

Mix 1: More Paprika, Less Spice

  • Paprika Powder (I LOVE this stuff  – I use quite a lot of it for this)
  • Garlic Powder
  • Salt

Mix 2: Paprika with a kick

  • Cayenne Pepper
  • Paprika Powder
  • Garlic Powder
  • Salt

Mix 3: Smells like Curry

  • Cumin Powder
  • Cayenne Pepper
  • Paprika Powder
  • Garlic Powder
  • Salt

Method:

  1. I like to flatten out my chicken breasts before cooking, this helps reduce the required cooking time (who doesn’t love a time saver?) and also increases the surface area to allow for more flavour. To do this you’ll need a chopping board, a sharp knife, a meat tenderiser (hammer-looking thing, or a rolling pin) and some cling wrap or a plastic sandwich bag.
  2. Step 1: Place your chicken breast on the chopping board, put your hand over the top of the chicken breast to hold it down whilst you cut it in half length-ways.
  3. Step 2: Place to two pieces slightly apart from one another on the chopping board (they tend to spread out when you flatten them) and cover one of the pieces with either clingfilm or a small sandwich bag (this is to avoid being splattered with raw chicken juices).
  4. Step 3: Hit the piece of chicken with the flat side of the meat tenderiser (hammer/rolling pin) firmly but not too hard – you don’t want it to turn to mush! Hit it until it’s about 1 cm thick. Repeat with the other chicken breast halves.
  5. Step 4: You can either mix all of the spices in a mortar and pestle first before spicing your chicken breasts or just shake the spices onto the chicken breasts on both sides.
  6. Step 5: Heat up some Extra Virgin Olive Oil in a frying pan and fry the chicken breasts for about 2-3 minutes a side (depends on the thickness of the chicken) until cooked. Be careful not to over-cook the chicken or it’ll be chewy & dry.
  7. I make these often and pair them with some steamed broccoli and cauliflower, some gem squash, a salad, half an avocado, brown wild rice, spinach, stir-fried vegetables, cooked shredded cabbage or quinoa. Also, I always make double of what I make for dinner so I’ve got lunch to take to work for the next day 😉

I hope you enjoy making some spicy chicken breasts to go with your next meal 🙂 Let me know what you think!

 

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