'Chuck it in' chicken dish

[Molly M]

Started off with some cooked chicken fillets and didn't have a clue what I was going to make 😛 - so I added...

- a few (frozen) slices of pepper
- chopped garlic
- mushrooms
- quarter of a red onion

stir fry these until they are cooked then add
- some Boursin
- a vegetable stock pot (as I didn't have a chicken one)
- water (amount depends on how thick you want the sauce)
- a few slices of jalapenos (I like things spicy - you could definitely leave them out if you don't)

cook everything together for a further 5 mins max - and that's you done.

To me this tasted like a spicy chicken supreme type dish.

I've no cauli rice left but you could have it with that or some veg but it was great on its own too (that's how I had it and couldn't finish it) - glad I had made enough for another couple of portions.

 

[Felinia]

My "chuck it in" chicken dish is a pack of boneless skinless chicken thighs and a large pack of Mediterranean roasting vegetables. These come already seasoned so I just chuck it all into the oven together, until the chicken is cooked. Then remove the chicken and keep warm, test the veggies and leave in until they are cooked too. I had with roasted squash wedges.

 

[Molly M]

My "chuck it in" chicken dish is a pack of boneless skinless chicken thighs and a large pack of Mediterranean roasting vegetables. These come already seasoned so I just chuck it all into the oven together, until the chicken is cooked. Then remove the chicken and keep warm, test the veggies and leave in until they are cooked too. I had with roasted squash wedges.

Now that is even easier 😛 - I will definitely give that a try @Felinia 😉

 

[mum2westiesGill]

Started off with some cooked chicken fillets and didn't have a clue what I was going to make 😛 - so I added...

- a few (frozen) slices of pepper
- chopped garlic
- mushrooms
- quarter of a red onion

stir fry these until they are cooked then add
- some Boursin
- a vegetable stock pot (as I didn't have a chicken one)
- water (amount depends on how thick you want the sauce)
- a few slices of jalapenos (I like things spicy - you could definitely leave them out if you don't)

cook everything together for a further 5 mins max - and that's you done.

To me this tasted like a spicy chicken supreme type dish.

I've no cauli rice left but you could have it with that or some veg but it was great on its own too (that's how I had it and couldn't finish it) - glad I had made enough for another couple of portions.

View attachment 18401

Looks good and sounds good but the thing I wouldn’t add would be the jalapenos - I don't like spicy things but the rest of the family do

 

[Molly M]

Looks good and sounds good but the thing I wouldn’t add would be the jalapenos - I don't like spicy things but the rest of the family do

Easily sorted - take yours out the pot and lob a few jalapenos into there for a minute or two - hope you like it if you give it a try!!

 

[Drummer]

Lidl has chicken fillets in their offers for the coming week - it starts Thursdays here, yours may start on other days of the week.
They also have berries in XXL sizes on offer, and salmon - and medium avocados for 49p.
I get the packs of chicken thighs - the price of them is what helped us get through previous years when money was very tight - and cook them in the Tefal Actifry - mine is the very old one with the paddle to stir things around as the only option, and when the chicken is done I put it to keep warm and cook mushroom stir fry in the juice. Very simple but delicious and low carb if you pick the right pack of stir fry.

 

[Molly M]

Lidl has chicken fillets in their offers for the coming week - it starts Thursdays here, yours may start on other days of the week.
They also have berries in XXL sizes on offer, and salmon - and medium avocados for 49p.
I get the packs of chicken thighs - the price of them is what helped us get through previous years when money was very tight - and cook them in the Tefal Actifry - mine is the very old one with the paddle to stir things around as the only option, and when the chicken is done I put it to keep warm and cook mushroom stir fry in the juice. Very simple but delicious and low carb if you pick the right pack of stir fry.

Thanks for the heads up @Drummer - we will be out and about on Thursday so will pop in and see what goodies we can nab.

I am into Nija devices - have them all. I would be lost without them. My favourite is the XL Grill - use it every day without fail. I am a bit of a 'gadget queen' 😛

 

[Docb]

My style of cooking @Molly M 🙂. I would have used white wine rather than water and probably finished it off with either a big knob of butter or creme fraiche!

 

[Molly M]

My style of cooking @Molly M 🙂. I would have used white wine rather than water and probably finished it off with either a big knob of butter or creme fraiche!

Sounds good to me @Docb - might try those next time - I still struggle with eating the fats 😛

 

[Docb]

No probs, maybe start of with a small knob of butter or a teaspoon of creme fraiche! No rules cooking is the way to go.

 

[Ruby/London]

My go to favourite chicken standby is chicken soup and chicken thighs are brilliant for this.

Half a dozen chicken thighs roasted in the oven with seasoning, herbs and a bit of olive oil for about 35 minutes.
Meanwhile chop a couple of leeks, two courgettes, a few of new potatoes and soften in a bit of olive oil. Season and add some herbs and a chicken stock cube.
When chicken is ready pour the cooking juices into the soup for additional flavor and add lots of kale, as it melts down to quite a small amount. Simmer for about ten minutes more.
Chop up some of the chicken thighs and either add to the soup or place in a dish and pour the broth over the chopped chicken.
Keep the surplus cooked chicken thighs for salads, sandwiches or just for cold cut snacks.

No discernable impact on blood sugar - about 1.5 increase in my case - incredible nutritious and yummy. I sometimes add a tin of cannellini or butter beans for additional protein. Have to say it is a bit bland without the cooked chicken juices.

 

[Drummer]

My go to favourite chicken standby is chicken soup and chicken thighs are brilliant for this.

Half a dozen chicken thighs roasted in the oven with seasoning, herbs and a bit of olive oil for about 35 minutes.
Meanwhile chop a couple of leeks, two courgettes, a few of new potatoes and soften in a bit of olive oil. Season and add some herbs and a chicken stock cube.
When chicken is ready pour the cooking juices into the soup for additional flavor and add lots of kale, as it melts down to quite a small amount. Simmer for about ten minutes more.
Chop up some of the chicken thighs and either add to the soup or place in a dish and pour the broth over the chopped chicken.
Keep the surplus cooked chicken thighs for salads, sandwiches or just for cold cut snacks.

No discernable impact on blood sugar - about 1.5 increase in my case - incredible nutritious and yummy. I sometimes add a tin of cannellini or butter beans for additional protein. Have to say it is a bit bland without the cooked chicken juices.

I would not use potatoes or beans, as they are too high carb for me, but I wondered why you are not using herbs and or spices if you find that a dish is too bland.

 

[Ruby/London]

I think the chicken fat cuts the spike from the beans. ...Works a treat for me - might be different for others but can be easily omitted for something other veg. Kale seems to eat blood sugar in my case ... The blandness is offset by the chicken stock... not easily achieved with a stock cube. It's all optional: )