I always get excited about a new chicken dish. I find chicken to be a tricky thing to cook. I don’t really enjoy legs, or thighs, or any part of the chicken that requires much work to eat. But then, boneless skinless chicken breasts (my go-to) can be so dry & flavorless if done in the wrong way.
On the other hand, if I just dump cheese sauce or buffalo sauce over my chicken, it’d be tasty, but I’d have to buy a whole new wardrobe.
So I’m constantly in search of chicken recipes that are yummy, yet healthy enough to serve my family for dinner.
I probably should mention at this point, that “Butter Chicken” does not have a ton of butter in it. This is not an Ina Garten recipe.
You do add a generous amount to the pan when cooking the chicken, but that’s about as rich as this dish gets.
Overall, flavor trumps fat here.
Which is my foodie theme for this month. I’ve been enjoying a bit too much of this lately.
I’m trying to scale back a bit and focus on foods that fill me up, not out.
Did you know that having two babies and getting older makes you heavier?! Nothing gets past me, guys.
So I’ll cook up a yummy, filling meal and remember why I have the baby bump. Good food and my sweet family.
- 1lb boneless, skinless chicken breast, diced into bite-sized pieces
- 4 cloves garlic, minced
- 1tsp salt
- ½tsp pepper
- ¼tsp cayenne (or more to taste)
- ¼tsp coriander
- ¼tsp cumin
- juice of 1 lime
- 3Tbsp butter
- 1 onion, diced
- 1 (8oz) can tomato sauce
- 1 (14.5oz) can petite diced tomatoes (do not drain)
- ½c half-and-half
- ¼c cilantro, diced
- rice to serve