I love this Chili Chicken recipe from Danielle Minnebo of Food to Nourish. Like all her creations, it’s easy, delicious and jam-packed full of nutrients. Quick enough to throw together in 20 minutes during the week yet yummy enough to enjoy at the weekend too.
Thanks, Danielle, for donating the recipe.
This is the perfect weekday meal with all the right Mexican flavours. It’s super fast to put together and will soon become one of your favourites. I like to serve this with some cooked quinoa and steamed vegetables.
You can adjust the amount of chili according to your taste, ½ tsp creates a mild amount of heat.
2 free range chicken breasts
½ tsp sea salt
2 tsp cumin powder
2 tsp smoked paprika
½ tsp chili powder
1 tbs olive oil
1 cup chicken stock
2 tbs raw honey
2 tbs white wine vinegar
3 tbs tomato paste
1/3 cup fresh coriander, chopped
1/4 cup flaked almonds
Keep the chicken breasts whole and add to a bowl. Add sea salt, cumin powder, smoked paprika, chili powder and olive oil. Using your hands coat the chicken well in all of the spices.
Heat a large fry pan over a low heat. Add the chicken breasts and cook on each side for 5 minutes. Then add the chicken stock, raw honey, white wine vinegar and tomato paste.
Turn the heat up to high and simmer for 5 more minutes. Then remove the chicken and set aside to rest.
Continue to simmer the sauce until it has thickened, it should almost be as thick as tomato sauce, and then remove from heat.
Slice the chicken breasts and place onto a serving platter. Pour over the sauce and top with chopped coriander and flaked almonds.