It’s Friday afternoon, Friday night dinner is rapidly approaching and I am using my lunch break to cook before returning to work. I have chicken in the fridge and not much else on hand. In an age old dilemma the aforementioned chicken is chicken breasts, while my children will only eat chicken on the bone or chicken nuggets deep fried to a point beyond what is nutritionally wise. Luckily Hip Kosher contains simple recipes that take fresh ingredients and makes them pop in a way that is both sophisticated and understated – perfect for kids who don’t like a lot of competing flavors or sauces and a parent with less than 50 minutes to cook. My kids do like both avocados and tomatoes so I was hoping this would be enough to get them interested in trying the chicken. A quick run out to the vegetable cart on my corner and I was ready to start!
Ingredients: flour, black pepper, cumin, 4 chicken breast halves, extra virgin olive oil, red onion, avocado, tomato, habanero pepper
Substitutions: I left out the habanero. My kids don’t do well with spice and I wasn’t about to run around and find a habanero that they would likely not eat.
The first bunch of ingredients are combined to make a coating to dredge the chicken in, following by sautéing the chicken in the olive oil. This took about 10 minutes since I had to reuse the pan to sauté the chicken in several batches.
While that was going on I sliced up the avocado and tomatoes and minced the red onion. This way they were ready to cover the chicken right before I slipped them into the oven at 375 F to bake for 6-8 minutes.
The chicken was surprisingly moist and retained the flavor from the the avocado. It probably would have been tastier for the adults with the habanero. The kids did agree to try it and made it through several bites before rejecting it. Overall not a total loss and a good quick dish for when company is coming over but I wouldn’t call it a kid friendly food if you have picky eaters.