As a student I need quick and easy dinner ideas to whip up but I also want to make sure they are healthy and nourishing. Chicken breast is quick to cook, very versatile and a great source of lean protein. And then its super easy to serve with some quinoa or rice and lots of vegetables. You can then use the leftovers the next day in a salad or omelette.
- 2 organic chicken breasts
- 3 tbs balsamic vinegar
- 1 1/2 tbs olive oil
- 1 tsp white pepper
- 1 leek, roughly chopped
- Whatever you wish to serve the chicken with (rice, quinoa, salad, steamed vegetables, or roast sweet potato chips like shown in my photos)
- Chop up the chicken into rough slices or pieces.
- In a bowl combine the chicken, balsamic, oil and pepper and then place in the fridge covered for as long as possible (although if marinating isn't possible don't worry about it).
- Cook the chicken in a frying pan on medium heat until cooked through.
- Add the leek and cook until softened.
- Serve with whatever you desire!
As a student it can be tempting to buy a lot of takeaway when you are very short on time but with just a small amount of organisation, cooking can still be very quick, much cheaper, significantly healthier and much more fulfilling. The leek and balsamic add a unique flavour and the chicken breast is a great source of lean protein, is low in fat and is a great source of phosphorus, which aids in maintaining the health of teeth and bones, as well as liver, kidney and central nervous system function.