This recipe probably one of my husband’s favorite. I cook it once or twice a week. It’s simple & delicious. Seriously.. Delicious!
This recipe is easy and you can cook a batch of it to prep your meals in advance. So you don’t have to cook everyday, especially if you are a busy working person.
1 Chicken breast or a handful of chicken strips (skinless and trim excess fat)
1 Tbs of lemon juice
3 Tbs Olive Oil
1/4 Tsp Chili Flakes (more if you like it spicy)
1/2 Tsp Dried Oregano
1/4 Tsp of Dried Parsley or fresh parsley
A pinch of salt
1. Mix all ingredients in a zipper bag and let it marinate in the fridge for at least 1/2 hour or overnight.
2. Heat up a non-stick pan. Add the chicken into the pan and close it with lid (remove a bit of the excess oil). Cook it for 3mins or until brown, then turn it over and cook for another 2 mins or until slight brown (My chicken strips are not too thick, so doesn’t take long to cook. If your chicken breast is thick, add another minute to the cooking time on both sides).
3. Serve it with salad & potatoes. Enjoy!
Lettuce (red & green), red cherry tomatoes, boiled baby carrots & 1 boiled potato (cubed)
Mix- 1Tsp lemon juice + 2 Tbs olive oil + salt + black pepper
Calories: Approx. 230kcal per serving for the chicken.
You can make chicken sandwiches with the extras of left overs and this could be part of your meal prep for you to bring to work.
This one I just sliced up the chicken strips/breasts and assemble the sandwich with preferred bread and vegetables.
I made my own quick version of brown sauce. I’ve never bought an instant one in my life. Try to avoid processed stuff & make it your own.
1/3 cup water
1/2 Tbs plain flour
1. After you’ve cooked the chicken, don’t wash the pan just yet. Mix up water with the flour. Pour it into the hot pan. Add salt and pepper to taste. Cook & reduce until it thickens up.
2. You may add sliced or diced mushroom and cook it until their done in the sauce to make mushroom sauce.