Sauteed Chicken Breasts With Avocado and Tomato

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!

prepped veggies

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 Process:

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.

sautéing the chicken

Sautéed Chicken with Avocado Awaiting the Oven

 

 

 

 

 

 

 

 

 

 

 

The Results:

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.

sautéed chicken with avocado and tomato

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Mustard Roasted Potatoes With Lemon Oregano Dressing

Potatoes are a standard side dish in this house. They can be stored for a few weeks so you always have some on hand, and they are filling. Sure they’re starchy but they don’t have to be sugary or overly sweetened like many other vegetable side dishes. My standard potato recipe is quick and easy – boil, then bake with diced onion. But after making it for so many weeks in a row, it was getting pretty old. This recipe seemed fairly easy and like most other recipes in Hip Kosher, it combines some interesting flavors.

There was just one snag – when making this recipe we discovered my daughter is allergic to mustard, especially the fancy, delicious dijon type that has whole mustard seed in it. So no potatoes for the little one.

Ingredients:

Dijon mustard, extra virgin olive oil, lemon juice, garlic cloves, oregano, salt, pepper, small waxy potatoes

The Process:

You start by preheating the oven and then cubing and peeling the potatoes. The cubes get laid out on a baking sheet lined with foil. The remaining ingredients are then mixed together and poured over the potatoes.  The whole shebang goes into the oven and bakes.

The Results:

This recipe is definitely easy. You have all the ingredients all ready in the house and can whip this up in minutes and have it in the oven. It also tastes great. The recipe is very foolproof and while I could not eat it every week it makes a great addition to the potato-side-dish lineup. I highly recommend it (unless of course your daughter is allergic to mustard and you hate to have to cook twice).

dijon roasted potato