This week’s recipe is about all about chicken!
The photo for this week’s recipe is not very pretty, sorry. But I promise you that the recipe is yummy. Not to mention, simple! I adore doing long and complex recipes, but for week nights these short recipes are big winners.
Chilli Mint Chicken
A refreshing take on chicken with a bit of pow and a bit of zing.
- 400 g chicken breast / thighs
- 1 red chilli
- 4 garlic cloves
- 1 handful mint leaves
- 3 tbsp chicken stock
- 1 lemon
Place everything except chicken and lemon into the Thermomix (or the food processor) and blitz until it is finely blitzed up. Speed 7.5, 10 secs; repeat as necessary.
Cut chicken into bite size pieces.
Combine chicken and paste mixture in a non-metallic bowl. Put it into the fridge to marinate for a few hours. (At least 2 hours.)
Cook in pan until cooked thoroughly. This step does not need oil, but if you like you can drizzle a little oil onto the pan before cooking. You can push it further and char the sides for that extra flavour boost.
Sprinkle chicken with salt (to taste) and a drizzle of lemon juice. Serve up!
Serving suggestion: You can serve this with roasted cauliflower or with rice, or in a salad – it works pretty well with just about anything!
Changing Habits Protocol / HCG compliant: do not cook it with oil and divide this up into 4 portions instead.
red chilli: $0.10
garlic cloves: $1.50
mint leaves: $2
chicken stock: $0.10
Total cost: $8 to serve 2.
Cost per meal: $4
This is a very rough estimate as it is impossible to buy just one red chilli or just 3 tbsp of chicken stock. Price estimates are based on volume used of actual products found on Coles Online.
Curious about what other recipe you can try? Have a look at this : Easy Fish Noodle Soup.