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Easy Chicken Recipts

Let’s Cook Chicken

I usually purchase a few packages of boneless, skinless chicken breast when it is on sale.  I have one of those oval shaped crock pots where the container lifts out. I will add a cup or so of apple juice and ½ cup of apple cider vinegar to the crock pot-sometimes I will add a little honey for extra flavor.

Next I wash and trim off any fat from the chicken breast place in the crock pot. I turn the pot on high and cook three hours, than turn it on low and cook additional 1 ½ to 2 hours longer. By cooking the chicken like this, the vinegar breaks down the fibers in the meat.

I purchase small oval shaped Zip Lock containers which are reusable and freeze wonderfully! I place two chicken breast in each container; let them cool and BAM you have five instant ingredients for meals! Here are a few recipes to give you an idea and the best part is your chicken is already cooked! 

Parmesan Chicken Breast

1-container of your frozen chicken breast
1-cup of crushed organic tomatoes
Dash of red pepper
Black pepper
Garlic powder (not garlic salt)
Mozzarella Cheese

I have these little oval oven proof dishes that I found on a great sale. I lightly spray two of them with a non-stick cooking spray, set a chicken breast in each dish. In a separate bowl; mix together your crushed organic tomatoes and spices. (I am sorry I do not have measurements for the spices, I just add them.) Add about half of cup of seasoned tomatoes to each chicken breast and top with the mozzarella cheese. Place in your toaster oven on 425 for about 10-15 minutes-when your cheese is melted and golden brown.

For whatever reason when I have this chicken, I always serve it with these really easy spiced potatoes I cook.

Take 3-4 medium size potatoes and cube them into a one inch cubes and boil for about 11 minutes. Leave the skin on them so try and make sure you use either a thin skinned red potato or Yukon gold’s. Place about 2 tablespoons of olive oil in a fry pan and add your drained cooked potatoes. Do not disturb them and let them start to brown. Before turning them, add Mrs. Dash zesty spic mix, black pepper and parsley.

Chicken Spanish Rice

1-container of chicken breast
2-cups of cooked brown rice
1-cup of frozen peas (that have been thawed)
½ cup of organic crushed tomatoes
Mrs. Dash Zesty Seasoning
Onion powder
Chili powder
Fresh Basil cut in thin strips.

To thaw your chicken boil for about 5 minutes, drain and cut into one inch cubes. Cook and drain your brown rice and add the chicken. I use organic can green peas at the moment because I did not want to waste them (even some organic foods have a high sodium content ½ cup of peas has 340 mg. of sodium) if you are using frozen green peas that is much better! Thaw them and add to the mixture. Start with a ½ cup of the crush tomatoes and see if that is enough tomato for you if not add a little more. Add a little hot water just to make sure it has enough liquid and add all of your seasonings, except for the fresh basil. Simmer on low until it is warm and all of the spices have had a chance to release their flavors. After it is done, sprinkle the top with fresh basil strips and enjoy!

Chicken Black Bean Chili

1-container of your frozen chicken (thawed and cubed)
1-can organic black beans (rinsed very good)
1-can crushed organic roasted tomatoes

Spices of your choice!

I use

Mrs. Dash Zesty Spice
Black Pepper
Chili Pepper
Onion Powder
2-tablespoons of unsalted butter

Mix everything together in a pot, simmer and enjoy! The reason why I use a lot of organic black beans is because 1. I found them on sale 2. They are lower in sodium than other can beans. I add the 2 tablespoons (actually 2 slices of butter for a little extra richness)

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