This is one of those low on time, high on flavour dishes. I am not embarrassed to admit that I enjoy eating much more than I enjoy cooking. If you are like me, you will love this quick dish. If you love spending time in the kitchen, make this and enjoy more time on another dish!
I’m not sure why some people think boneless chicken is boring. There are an endless number of ways to season this low fat meat. The trick to keeping the chicken juicy lies is in the preparation technique. I have explained below the easy process called “brining”. Brining your chicken will keep the chicken juicy as well as allow the salt to get into the middle of the pieces.
My goal is to serve my family healthy and delicious food…..I just don’t want to spend forever cooking. It’s definitely a bonus to create and serve dishes that are delicious and appear to have taken a lot of time and effort.
One thing I love is how you can sneak in a bit it turmeric to the chicken in this recipe. If you are a ginger lover, mince a teaspoon and go ahead and add that in too. Turmeric and ginger combined is a powerful and very healthy duo in any recipe.
Let’s get started!
Ingredients:
4 medium chicken breasts, boneless and sliced lengthwise
1 tsp chili powder or chili flakes
1 ½ tsp cumin powder
½ tsp turmeric powder (optional)
2 garlic cloves, chopped
¼ cup lime juice
Salt
2 tbsp olive or avocado oil
Method:
Marinate (brine) the chicken in salt water (see steps below).
Wash and dry chicken strips. Keep aside.
Put all ingredients except the olive oil in a large bowl and mix together.
Add chicken to the spice mixture and give the ingredients a good mix.
Cover and marinate 15-20 minutes. Honestly, I have made this without marinating and it still came out tasty! If the chicken strips are thin enough, you don’t need to spend too much time with this step.
Heat oil in a large frying pan on medium. Place chicken strips in the pan, flip when the side touching the oil has browned a bit. Cook until done. Cut one piece to make sure it is cooked all the way through. The strips should be slightly brown.
Garnish with cilantro leaves. Come to think of it, you can garnish with any of your favourite herbs. I think parsley or chives would also go well with the chicken.
You obviously know this but it is super important that the chicken be cooked through. I know this is a pain but you can use a thermometer to check the internal temperature. It should be around 165°F. Or cut a thick piece to make sure it’s done.
Serving suggestions:
Serve with rice and vegetable.
Serve shredded or in strips in fajitas.
Cut in smaller strips and serve in wraps with your favourite wrap ingredients. I use lettuce, tomato, red onions and mayo.
Chop up the strips and add to a salad.
How to keep the chicken juicy (brining):
Follow these easy steps to keep the chicken tender and juicy.
Marinate (brine) your chicken in a mixture of warm water and 1-2 tbsp salt depending on how much chicken you have. Keep the chicken submerged for 10 minutes or a bit more if you have more than 4 breasts.
Drain the salt water, wash the chicken and blot the pieces with paper towels.
Season as you please.
Bake, fry or grill according to recipe.
Some people suggest letting the chicken rest for five minutes after it comes out of the oven. My family has never been able to wait for that step! I have heard though that “resting” the chicken prevents the loss of the juices. As I have mentioned, I tend to go for the shortest route. You do not need to do that!
I pan fry the chicken but another way to make this is to grill on a barbeque or bake. Some of you might love the taste of barbeque chicken. No problem, barbeque away! If you prefer baking your meat, follow the instructions below.
Lightly grease your baking dish to prevent sticking or burning. How long you bake depends on the size of the chicken breasts. Here are the general guidelines:
Large chicken breasts: 425°F for 20-24 minutes
Medium chicken breasts: 425°F for 18-20 minutes
Small chicken breasts: 425°F for 15-18 minutes
*You can keep the chicken in the fridge for up to 2 days.
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