Caramelized Chicken Strips
I never really woke up on Saturday.
I just felt like a waking zombie… All day long. Do you ever feel like that? Like your brain has turned to mush, cups and cups of coffee don’t do anything except make you go to the bathroom 435621 billion times, and you can’t keep your eyes open no matter how many pieces of tape you apply?
Well that was my Saturday.
Failed attempt #1: I woke up, had my coffee, ate some breakfast, and attempted to write my
30-page political science paper of death that’s due at the end of this week. Joy.
Totally wasn’t feeling it. Remember, I was having one of those days, so I crawled back into bed and slept until lunchtime.
Failed attempt #2: I woke up and wanted breakfast… Again. Que the turkey bacon and eggs with pepper and cinnamon and toast with mashed avocado. Yup, that totally happened. I tried again to work on my paper. Really, Mom and Dad, I tried. But I ran out of scotch tape and didn’t think gluing my eyes open was a solid choice. Best case scenario… Big hospital bill and a new doctor boyfriend. I decided to crawl back into my bed.
Failed attempt #3: I woke up in the late afternoon. I could have totally worked on my paper, but I thought getting frozen yogurt was a more appealing option. Then I proceeded to watch Bravo for two hours and snooze in and out of consciousness until dinnertime.
Oh, and as if you didn’t already know… Saturday was Cinco de Mayo. So after my day of sleeping and eating, I celebrated at night with a friend, homemade chicken fajitas, and fresh mango coconut spritzer margaritas. I downed… Well, a few of them. Let’s just say it was a good night.
I made a simple chicken marinade but decided to add a little spice to the mix… After all, it was Cinco de Mayo and nothing screams Mexican like a little heat in your dish. Whip up this recipe in the morning or afternoon and let it sit in the refrigerator for a few hours to tenderize and flavor-ize.
Simple, healthy, delicious.
Eat mor chikin.
Caramelized Chicken Strips
(yields 4 servings)
1 tablespoon olive oil
1 1/2 lbs (24 oz) chicken breasts, sliced into strips
1/2 cup chicken broth
1 teaspoon basil
1 teaspoon rosemary
1/2 teaspoon parsley
1/2 teaspoon onion powder
1 teaspoon chili powder (for a little kick)
salt, to taste
Cut chicken breasts into long strips or slices and place into a medium-sized bowl. Pour in broth and add spices, one at a time. Using your hands, coat the chicken evenly with the spices. Cover and refrigerate for at least 30 minutes.
When ready to cook, remove the marinated chicken from the fridge and set on the counter. If desired, tenderize the chicken then pat completely dry with paper towels.
Preheat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once the oil is hot, add chicken breast slices and cook for about 8-10 minutes per side, until each side is caramelized and golden. If needed, use more oil when flipping the chicken.
Serve immediately or store in an airtight container for 5 to 7 days.
Nutritional information (per 6 oz): 215 calories, 6.5g fat (>1 sat, >1 mono, 2.5 poly), >1g carbs, 42.5g protein