Baked Lemon Chicken from WW Chickenlicious Cookbook

So I posted that I was going to review some chicken recipes from the WW Chickenlicious Cookbook...well I did this tonight and it was delicious! It looks a bit anaemic but I promise you it was more tasty than it necessarily looks. The cookbook recipe requires potatoes (Making it 5sp per portion) but I substittuted Butternut Squash which made it a 0sp dish. The following recipe serves 4 people but I scaled it down just for me. Will definitely be doing it again.

Lets stay strong guys

Sue
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Ingrdients 

800g Potatoes, Raw, cut into wedges ( used butternut squash in large cubes)3 medium Tomato, cut into wedges (I sued 6 Cherry tomatoes with the skin removed)4 Bay leaves, dry 
1 stick Cinnamon 
4 medium Chicken breast, skinless, raw, slashed
1 medium Lemon, quartered 
1 Chicken stock, made up to 150ml with hot water
1 level teaspoons, Oregano, Dried 
1  clove Garlic, sliced thin (I onitted this because I was only doing a portion for me)
1 teaspoon Salt
1 pinch Black pepper


Method

Preheat the oven to Gas 6/ 200/ fan 180 fan.
Line a large roasting tin with two long sheets of foil (at least twice as long as the roasting tin), forming a cross with the ends hanging over the sides.
Place the potatoes and the tomatoes in the foil-lined tin and tuck in the bay leaves and cinnamon stick.
Nestle the chicken on top.
Season to taste.
Squeeze the juice from the lemon quarters into a jug, then tuck the lemon quarters in among the chicken and vegetables.
Mix the lemon juice with the stock, oregano and garlic and pour this over the chicken and vegetables.

Bring up the edges of the foil and scrunch to seal them well, forming a loose parcel that still allows air to circulate inside.
Cook in the oven for 40 mins.
Turn the oven up to Gas 7/ 220/200 fan.
Open up the foil and fold back the edges to expose the chicken and vegetables. return to the oven for 10 minutes to allow the chicken and vegetables to brown a little. Discard the cinnamon, lemon skins and bay leaves and serve.

I looked at that juice and thought "Too much and too watery" ...but...I was soooo wrong. Loved it.

Chicken and Red Pepper Frittata - from WW Chickenlicious Cookbook

Well I've been absent for a while....mojo desterted me and as a consequence I have gained a few pounds... :( ....however...my mojo showed up a couple of weeks ago and I've had a bit of success on the scales....lost 4 1/2 lbs last week YAY!!! So...mojo well and truly embedded again and me back on track...delighted.

I've been planning to review the Weight Watchers Chickenlicious Cookbook for a while now given that chicken is now a 0sp food (in fact I posted that I was doing this a while ago and then my mojo went on holiday!!). So at the weekend I made a list of all the recipes I want to recreate and reproduce for you here.

So my first foray into the review is this...Chicken and Red Pepper Frittata. I've altered the recipe slightly...I have substituted the potato required in the recipe for butternut squash which has made this 0sp for the whole dish, so you can cut it into 4 or 6 wedges....depending how hungry you are!!! If you wanted the potato it would be 2sp of you divided it into 4 and 1sp if you divided it into 6.

I think next time I make it I will be adding some fresh herbs...probably sage...maybe some thyme...feel free to experiment...I would love to know if anyone has and what the results are.

Lets stay strong guys

Sue
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Ingredients

300g Butternut Squash

250g Chicken breast, skinless, raw

Bunch Spring Onions

100g Peas, fresh or frozen

6 large Eggs, whole, raw 

10 sprays Frylight 1 Cal Cooking Spray Rapeseed Oil 

PinchSalt

PinchBlack pepper

Method

Cook the butternut squash in boiling water until tender

Spray a non stick frying pan with the frylight.

Stir fry the chicken and pepper for 4-5 mins over a medium high heat until cooked through.

Add the spring onions and peas and cook for a further 2 minutes stirring.

Beat the eggs with 2 tablespoons of water and season well. 

Drain the butternut squash and tip into the egg mix. 

Stir gently to combine.

Preheat the grill, use kitchen paper to wipe out the frying pan then spray with frylight again. 

Add the frittata mixture to the pan and cook over a low to medium heat for 10 minutes or until nearly set, gently loosening the edge of the frittata from the pan.

Pop the frying pan under the grill (protecting the pan handle from the heat if necessary) and cook for 3-4 minutes until brown.

Serve cut into wedges.

I had mine for lunch with a tomato and red onion salad with WW Balsamic Glaze and sprinkled some fresh Sage and Thyme over too....delicious.

Don't forget to add points for whatever you serve it with

Enjoy
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