Tag Archives: Chicken

Spicy Chicken and Feta Noodles

23 Oct

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This is a really tasty dish which is full of flavour, and has the added bonus of being extremely healthy. I love the combination of flavours in this recipe, which tastes kind of like a cross between a stir fry and a Greek salad.

It isn’t hugely spicy but it has a bit of a kick to it so the melted feta is great at balancing out the spice, and is definitely my favourite thing about this dish.

Serves: two people.

Cost per person: £0.86 (price based on Tesco Value ingredients).

Ingredients:

  • 3 boneless chicken thighs
  • 1 small onion
  • 4 vine (or similar) tomatoes
  • 25g baby spinach (about a large handful)
  • 50g feta cheese
  • 2 tsps cayenne pepper
  • 120g noodles (2 nests)
  • Vegetable oil, for frying

Method

1) Chop the chicken and fry for around 10 minutes, until sealed and beginning to turn golden brown.

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2) Add the onions and cayenne pepper to the chicken, and fry for another 5 minutes.

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3) Chop the tomatoes in half and add them to the chicken and onions. At the same time put the noodles on to boil.

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4) Add the spinach and chopped feta to the chicken and cook for 2 minutes, or until the feta starts to melt.

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5) Serve with the noodles and enjoy!

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Chicken Kiev and Spicy Sweet Potato Chips

6 Aug

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This is definitely one of my favourite meals, as it’s packed with flavour and it’s not even bad for you, it’s actually pretty healthy! Although chicken isn’t the cheapest of ingredients, I think that this meal is definitely worth the extra expense as it’s so good. Shop-bought chicken kievs just don’t compare to the homemade version!

Tip: If you don’t have or don’t like sweet potato then a normal baking potato would work just the same, although it may need 5 minutes longer to cook.

Serves: three people.

Cost per person: £1.61 (price based on Tesco Value ingredients).

Ingredients:

  • Three chicken breasts
  • 1 slice of bread
  • 25g butter
  • 1 garlic clove
  • 1 large sweet potato
  • 1 tsp mixed herbs
  • 2 tsp cayenne pepper/cayenne pepper
  • Salt and pepper, to season
  • Vegetable oil

Method

1) Preheat the oven to 180C, and the grill to a medium heat.

2) Peel the sweet potato and slice into wedges. Place on a baking tray and season with salt and pepper. Sprinkle with the mixed herbs and chilli powder, and drizzle with vegetable oil. Cook for around 30 minutes, until golden.

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3) Whilst the chips are cooking, get started on the chicken. Finely chop or crush the garlic and mix with the butter.

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4) Cut a slit into the side of each chicken breast and spoon some of the garlic butter inside. Spread the butter on both sides of the chicken breasts and cook under a medium grill for 15 minutes, turning halfway through.

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5) Whilst the chicken is cooking toast the slice of bread and break it into breadcrumbs.

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6) Remove the chicken from the grill and cover with more garlic butter and breadcrumbs; if they won’t stick try mixing them with some of the butter. Cook under the grill for another 3-5 minutes, until the breadcrumbs are golden.

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7) Serve with your choice of vegetables and tuck in!

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Chicken stuffed with Feta and Tomatoes

25 Jun

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This meal was inspired by the gorgeous Mediterranean flavours I ate in Crete, and in my opinion it is absolutely delicious!

It’s not the cheapest thing on the planet but it’s not too pricey, and for a special treat it’d be perfect. It’s a really quick and easy meal to make and it’s super tasty – just a few minutes preparation, cook, and then eat!

Leftovers should be fine to reheat for a day or two, but keep in the fridge and make sure the chicken is piping hot.

Serves: two people.

Cost per person: £2.17 (price based on Tesco Value ingredients).

Ingredients:

  • 2 chicken breasts
  • 75g (approx) feta cheese
  • Small handful of tomatoes
  • 3-4 fresh basil leaves
  • 1 tsp oil
  • Salt and pepper, to season

Method

1) Preheat the oven to 180C.

2) Cut a slit into the centre of the chicken breast, cutting almost to the end and close to both sides so that you have lots of room for the filling.

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3) Stuff the chicken breast with chopped tomatoes, crumbled feta and torn up basil leaves. Season with salt and pepper and drizzle with oil. Sprinkle a little more basil on the outside of the chicken.

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4) Cover with foil and cook in the oven for 25-30 minutes, until the juices run clear. Serve with a salad for a light, summery meal.

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