Does this remind you of thanksgiving? Absolutely yes! I have made a quick meal for busy days with store-bought Cranberry sauce, however, I have made it a bit sweet and spicy by mixing the cranberry sauce with hot sauce and soy sauce. Served with some seasoned sprouts on the side for that extra crunch. A protein-packed meal for weight watchers. I am excited to share this share and delicious recipe with you.
Calories – 250c
Prep time – 15 minutes (to marinate the chicken and soak the sprouts)
Cooking time – 15 minutes
Serves – 2
100gms 2*Chicken Breast
3tbsp Bread Crumbs (optional)
3tbsp Cranberry Sauce (store-bought or homemade)
Hot sauce or Chili Flakes
100gms Sprouts (soaked for 15minutes at least)
2 cups Water
1 small Onion
1 Green Chili
Seasoning (salt, black pepper, chili flakes, lemon juice, and coriander/cilantro)
Salad of your choice on the side.
- Pan fried Chicken: Score the chicken slightly and marinate with 2tbsp olive oil, pinch of salt, 1tbsp black pepper, 1tbsp red chili flakes, 1tbsp dried herbs of your choice and handful chopped coriander. Marinate for at least 15 minutes. Slightly dust with bread crumbs on all sides and pan fry for about 10 minutes or until the chicken is cooked.
- Sprouts: Meanwhile in 2tbsp hot oil add chopped onion, 1 chopped green chili and chopped garlic. Cook until fragrant and soft. Add the drained sprouts. Add a pinch of salt, 1teaspoon black pepper, 1teaspoon red chili flakes and 1teaspoon lemon juice. Mix all well. Sauté for a minute. Add 2 cups water and cook until the water is dried and the sprouts are soft and crunchy (this should take about 10 minutes).
- Cranberry Sauce: Add 3tbsp Cranberry Sauce + 1tbsp Olive Oil + 1tbsp Hot Sauce + 1tbsp Soy sauce + 3tbsp Water. Mix all well as per your preferred consistency.
Serve the pan-fried chicken with cranberry sauce and sprouts. You can also add some salad on the side for extra flavor. Let me know if you like this recipe and share more ideas with me via contact me on the home page.