This recipe is by no means a new one and not even close to my idea. I’m typically useless when it comes to discovering useful tweaks on Slimming World… I put this down to my lack of any creativity but I’ve been able to apply the Smash tweak from this recipe to a few other meals lately which has been handy.
The salt & chilli chicken is a real winner for a weekend dinner as it does taste and give vibes like you’d get off a cheeky takeaway. I was able to defrost some chicken from my last Moy Park haul to make this so it was a real frugal meal with the chicken costing out at 50p for all you see above.
2 x Chicken Breasts cut into Strips (or equivalent)
120g Instant Mash (any brand – I use this one)
2 medium eggs (or 1 large egg + splash milk)
1 tsp salt
1/2 tsp pepper
1 tsp chilli powder
1/2 tsp chilli flakes
1 tsp garlic powder
1 onion, chopped
1 bell pepper, chopped
This couldn’t be easier! Preheat oven to 180C.
Beat the eggs and set in a dish for dipping. I used two eggs this week and had a fair bit left over so if using large eggs, I’d say one would definitely do. Mix the instant mash with the seasonings and sit in a different shallow dish.
Take a bit of chicken, dip it in the egg and then coat in the smash mixture. Once coated set on a baking tray. When all coated, put in the oven for 25mins.
Chop the onion and pepper into whichever size you prefer – I really like them big and chunky in this recipe. Fry both in the pan for 10 mins at a medium heat with another 1/4 tsp of salt and more chilli flakes if you would like the extra heat.
I always serve with rice and a low syn satay sauce made with some peanut butter, stock, black pepper and a tsp of sesame oil.