Succulent and Spicy Chicken Breast

Summer has finally come to Los Angeles–can you tell Ms. Foodie is thrilled? Not. But, it does give the opportunity to be ingenious about using the stove top or the crock pot, instead of turning on an oven–God forbid.

So instead of roasting the two breasts I had defrosted for dinner, I rubbed them down with a combination of Olive Oil, Thyme, Rosemary, Cilantro, Pepper and Celery Salt, then slapped on a bit of Tapatio for good measure. I placed them in my lovely covered Calphalon skillet over medium-low heat for 30 minutes, andVoila! Chicken breast that are succulent, spicy, and pretty darned delicious!

With leftover rice in the store, I re-heated it, chopped some Kale, and mixed it all together with Trader Joe’s Three-Cheese Blend. A hearty–yet healthy meal in less than 45-minutes.

Summertime, and the living is easy!

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