This is my go-to chicken recipe, and it is good hot or cold. If you slice it up, it would probably be really good in Guylty’s Chicken and Salad Wrap.
The recipe is from the Betty Crocker Quick and Easy Cookbook, although I’ve doubled the spices so that there is actually enough to cover the chicken.
Moroccan Spiced Chicken
2 tablespoons paprika
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
4 boneless skinless chicken breasts (about 1 1/4 lb)
- In a flat plan or baking dish, mix the spices together. Roll the chicken breasts in the spice mixture.
- In a skillet, heat 1 tablespoon oil over medium heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is clear when centre of thickest part is cut (170 degrees F).
And that’s it! It’s quick and easy (as advertised!), and the spices blacken creating a delicious flavour and a juicy chicken breast.
Now, I finally managed to get into my old Weight Watchers app — I had lost the password — and I see that under the new plan, chicken breasts are zero points! That seems too good to be true… but it also means that the only thing you need to count here for a WW plan is the oil, which would be 1 point maximum. I think I’m going to like the new plan!
And before I forget, here is a spicy picture of Richard Armitage and Julie Graham in Between the Sheets. (from richardarmitagecentral.co.uk)