I’m always happy to find new unique ways to prepare boneless, skinless chicken breasts since chicken is definitely my preferred source of protein. And I must say, this is definitely a fantastic new variation – I love it for many reasons. First and most importantly, it tastes amazing. Second, the combination of spices gives it a really interesting flavor that is very different from most things I eat on a regular basis. Also, you’ve gotta love any dinner that requires such minimal prep time and then comes out so fabulously tasty (and healthy!) This will be a staple in our house for sure.
Now, if you are like me, you may look at the ingredient list and think that these spices might sound like an odd combination or something you might not enjoy. I had this recipe marked to try for a long time but continually passed over it when menu planning because I was unsure. Finally I decided to just give it a go, and really, I could kick myself for not trying it sooner. I previously had a fear of curry after ordering a dish in a restaurant that was so heavily seasoned I couldn’t even eat it. Also, I love cinnamon but I’m not sure I have ever used it in a savory dish before. I almost omitted it, but then decided to try it. Again, so glad I did because though the cinnamon itself was not overtly noticeable in the finished meal, it definitely lent a great depth and complexity to the taste. Ben and I were both very impressed by how juicy the chicken was – it was just as good as if it had marinated all day long. My only issue was that I ended up with more veggies than could fit in my baking dish. I’m sure this simply depends on what size dish you use, and I do think there was just the right amount to eat with the chicken. This could be made very easily in a Dutch oven, and then you could avoid using separate dishes for browning and baking the chicken. I may try that next time. Enjoy!