Bistro Chicken ~ SBD

Hello Campers!

I think that the Autumn winds are slowly approaching us here in southern England.  It was a bit cool this morning and I’ve actually had my jeans on today along with a light sweater.  The leaves are falling off the trees and the days are getting shorter.  Before you know it, it will be Christmas!

OK, I can hear you all groaning about that and probably giving me a few choice words for even mentioning it, but even if I didn’t, it’s still on its way…only 114 more days…ho ho ho!

Onto the subject at hand…

I took out chicken breasts for dinner tonight, not knowing what I was going to do with them.  That seems to be my dilemma just about every morning as I stare into the freezers. (No, that is not a typo…we have three freezers)  I take something out and then ponder over what I’ll do with said frozen meat or fish.

I decided to look through my own binders rather than in the SBD books just because I felt like it.  I came across a recipe that I haven’t made in some time.  It’s got only five ingredients other than the chicken and it’s simple to put together and it’s SBD friendly.  Considering I haven’t been such a good girl on my eating, this was a good thing.

You can’t go wrong with mayo, rosemary, thyme, garlic salt and lemon on chicken.  The recipe calls for the chicken to be grilled/barbecued, but I like to do it in a skillet to keep all the juices together rather than them dripping down into the coals.  If you don’t want to grill it, you could even put it under the broiler, or in the UK, under the grill.  Feel free to cook it as you wish; I think it will still come out really tasty.  You could also pound the breasts thinner if you want a shorter cooking time.

Grilled Bistro Chicken

1/2 C mayonnaise

1/2 tsp dried rosemary

1/2 tsp dried thyme

1/2 tsp garlic salt (or 1/4 tsp each garlic powder and salt)

juice of 1/2 a lemon

4 boneless, skinless chicken breasts

In a shallow bowl, mix together the mayo, herbs, garlic salt and lemon juice.

Add the chicken breasts and toss around to coat.

Leave to marinate until ready to use.

Cook on the grill, in a heated skillet or under the broiler until done, about 10 minutes each side, if thick.  If using a skillet, add a bit of olive oil to the pan first.

See, told you it was simple.

This is an older picture of this recipe, taken when I first made it about 3-4 years ago.  I’ll be serving it tonight with cabbage and rice (for Chef P) and bulgar wheat for me.




Italian Garlic Chicken w/ Veggies and Potatoes

I was busy this morning with my mixer making bread, pizza dough and biscotti. I hadn’t made bread in a couple of weeks and tonight is pizza night and the biscotti I made because…well, just because. 🙂

I’m not giving you any pictures or recipes for any of the above right now…sorry.  However, I am going to give you a simple recipe for chicken that not only tastes great, but also has an easy clean-up.  I’m not going to give any measurements because it’s just one of those types of dishes where you pretty much throw everything together, stick it in the oven and let it cook.

It contains three of my favorite ingredients…olive oil, garlic and herbs.  Three great flavors that taste great together and go with just about anything.  Here they are combined with chicken, veggies and potatoes.

I use drumsticks and thighs (2 per person) but feel free to use breasts also.  Leave the skin on or off, it’s up to you.  Use any combination of veggies you want.  I like to use veggies that roast well such as eggplant/aubergine, celery, peppers, carrots, mushrooms and onions.  You can also throw in some cherry tomatoes or even some spring onions/scallions.  Use as much garlic as you want.  I used about 6 cloves, peeled and left whole.  For the potatoes, peel or don’t and use fresh herbs if you have them.  This can also be prepared ahead of time and covered with plastic wrap and refrigerated until ready to cook.

This is what I used the other night, but remember, the measurements really don’t matter.  I used six pieces of chicken; two pieces for each of us for dinner and two more for Chef P’s lunch the next day.  This may look like a hefty amount of veggies, but remember they cook down and this was for three meals.  We only had about a half cup of leftovers.

~~Italian Garlic Chicken w/Veggies and Potatoes~~

Preheat oven to 375°F/190°C.

1 eggplant, cubed

3 celery sticks, cut in bite-size pieces

1 pepper, cut up

3 carrots, cut up

4 mushroom, quartered

2 spring onions, sliced in 1 inch pieces

6 cherry tomatoes, halved

3 potatoes, peeled and cut into chunks

6 garlic cloves, peeled

fresh herbs (basil, parsley, thyme, rosemary) or dried

extra virgin olive oil

salt & freshly ground black pepper

chicken legs, thighs or breasts (2 per person)


Get your largest roasting pan and line it with foil and set aside.

In a large bowl, combine all the cut up veggies including the garlic and herbs.  Add a good glug of olive oil, season with salt and pepper and toss everything around so all is coated with oil and herbs.  Pour out into foiled pan and spread evenly.

In the same bowl, add the chicken pieces and more herbs.  Add more oil and seasoning and toss around.  Lay the chicken pieces on top of veggies, skin side down.

Roast in oven for 25 minutes.  Remove pan from oven, flip chicken pieces over and return to oven for a further 20-25 minutes until chicken is cooked and veggies are tender.

Serve and Enjoy!

♥ Terri  ♥♥

Creamy Chicken Paprikash

In searching for what to do with the chicken breasts I took from the freezer the other night, I turned to my trusty South Beach Diet cookbooks.

I have to admit that the meals from SBD are delicious and healthy and you wouldn’t even know that they were from a diet book because it’s real food that you’re eating; not prepackaged diet food that costs an arm and a leg.  I’ve never understood those diets…yes, you lose weight eating ‘their food’ but how does one learn how to truly eat healthy once you’ve lost the weight and go back to eating proper, real food?  In my opinion, it’s just a money-making racket.

As I had all the ingredients to make this ‘creamy’ chicken dish, I thought I’d give it a whirl.  For those of you who may be following SBD, this is a Phase 2 meal.  If not using the pasta, then it is good for Phase 1.


2 tbsp olive oil or use cooking spray

4 boneless, skinless chicken breasts, cut into bite-size pieces

salt & pepper

1 large onion, chopped

2 garlic cloves, minced

180ml/6fl oz chicken stock (you may need a little bit more)

2 tsp paprika

115g/4oz broccoli florets

230g/8oz whole wheat pasta (any shape or spaghetti)

230g/8oz fat-free plain yogurt

Heat a non-stick frying pan and heat up the olive oil or cooking spray over medium heat.  Sprinkle the chicken with salt and pepper and add it to the hot pan and cook, stirring for 7-8 minutes or until the pieces begin to brown.  Remove the chicken to a bowl and set aside.

Add the onion, garlic and 3 tbsp. of the stock to the pan, scraping up any brown bits.  Cook and stir for 5 minutes or until the onion is tender.  Add more stock if necessary to prevent sticking.

Stir in the paprika and cook for 1 minute. Stir in the remaining stock then add the chicken and broccoli.  Bring to the boil.  (You may need to add more stock than what the recipe calls for…I had to) Reduce the heat, cover and simmer for 20 minutes or until the broccoli is tender.

Meanwhile, cook the pasta according to the package directions.  Stir the yogurt into the chicken mixture over low heat for 1-2 minutes or until heated through, without boiling.

Serve the chicken over the pasta and enjoy!