This recipe has never let me down, and I make it all of the time. It's a great week night chicken recipe that can be prepared, cooked, and served all within 15 minutes! It's flavorful and tender, and can be paired with just about any side veg.
I'm sure it'll be a staple in your home too once you give it a try!
INGREDIENTS:
- 4 organic chicken breasts, cut into strips (or buy pre-cut chicken tenders)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 to 1 teaspoon chili powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons grass-fed butter (I use this kind)
1/2 cup unsweetened almond milk (or milk of choice)
DIRECTIONS:
1. In a small bowl, mix together the garlic powder, onion powder, chili powder, sea salt and pepper. Sprinkle the spices evenly over both sides of the chicken strips, and set aside.
2. Heat the butter in a medium sized frying pan over medium heat.
3. Place the chicken in the frying pan, giving each piece a little shake when you first add it to the pan to prevent it from sticking.
4. Cook for 5 minutes, flip, and cook for another 5 minutes, or until center is no longer pink.
5. Once cooked through, pour in the almond milk, and warm through. Serve immediately, and enjoy!
Approximately 4 servings
(Adapted recipe from here)
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