I prepared an old favorite recipe from my initial transformation last night.
The rain was coming down in buckets last night, and grilling was out of the question. I had some chicken breasts defrosted, and so I decided to to re-visit an old classic chicken recipe that is cooked in the oven instead of on the grill: Spicy Baked Chicken.
This recipe was a staple of my initial cutting diet all the way back in 2003. In fact, I believe this was the very first chicken recipe I made when I started eating meat again (I was a vegetarian from 1992 until 2003). I’ve made this recipe several times since my initial transformation, and every time I do it reminds me of those early days.
I changed the recipe slightly when I made it last night. Instead of red pepper I chopped up two nice serrano peppers from the garden and used those for the heat. Also, after browning the chicken in the frying pan I deglazed with a little extra white wine.
To jazz up the brown rice I mixed in some chopped sweet snacking peppers (also from the garden) and some chopped green onion. The addition of the sweet peppers and green onions adds great color and flavor, and it’s such a simple thing to do.
The light white wine sauce is not just fantastic over the chicken, it’s also excellent spooned over the rice and broccoli.
I updated the old photo with a new one, but I didn’t spend any time attempting to get artistic or fancy with the plating–I was starving! In fact, I was in such a rush to start eating I even forgot to plate the fresh sprig of rosemary I’d set aside for the photo.
This is one of those meals that’s so good you’ll forget you’re eating healthy. Give it a try, and don’t be afraid to experiment with the flavors and level of heat!