Paprika Coriander Glazed Chicken Breast (shown with red and golden beets)
Part I of the series: Chicken for every day of the week!
Chicken, the easy way out, right? When you just don’t feel like putting that much effort into your dinner, there’s nothing easier or quicker to cook. And let’s face it what else is as perfect of a ‘canvas’ for different flavor as mild chicken?
Each one of these recipe’s makes 2 servings, so make ahead as lunches for the week, something I started doing lately, since there are days when I simply don’t have any time to cook something and end up, you guessed it, eating less than healthy or worse, not at all. Not good, not good, at least not when you’re trying to get back to eating small meals every three hours to have more balanced energy and leave the Christmas pounds behind in January.
This one can be made in the pan or the oven, your preference really. It tastes delicious with steamed red and golden beets and some broccoli…
- 1 chicken breast half
- 1 1/2 tsp paprika, mild/sweet
- 1 1/2 tsp coriander seeds, whole
- 1 tbsp lemon juice, preferably fresh squeezed
- 1 1/2 tsp raw honey
- 1/8 tsp salt
- Pound the chicken breast between two sheets of clear wrap, using a meat mallet or bottom of a pot
- For the glaze, crush the coriander seeds in a mortar using a pestle, until roughly ground
- In a small bowl combine crushed coriander, salt, paprika, lemon juice and honey and stir to combine
- Stovetop: Heat oil in a skillet over medium or
- Remove top layer of cling wrap from flattened chicken, and spread half of the glaze over the surface using the back of a spoon, then pick up and flip over into the pan, removing the second layer of cling wrap as you do so.
- Spread the remaining glaze over top of chicken in the pan, cook until bottom is nicely browned, about 2-3 minutes, flip over, cook 1 minute then add 1/4 cup water to prevent from getting too dark and dry, cook until cooked through about another 2 minutes.
- Oven: preheat oven to 400°F and line a small baking sheet with foil
- Place the chicken on the sheet, then spread half the glaze over the top, reserve the rest to re-apply once the chicken is done
- Bake 15-20 minutes depending on thickness, or until chicken breast is cooked all the way through, remove from oven and spread the remainder of the glaze over the chicken before serving.
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4 Replies to “Paprika Coriander Chicken”
those beets are beautiful!
i have to say that i’m quite boring when it comes to chicken – i just poach it and dice it for my salads at lunch! boring but effective!
Hey Tianna, and there I have never tried poaching chicken, lol. I was always afraid it would taste like nothing. I guess I better try it out 🙂
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