cook // easy chooken cookin’

My gang LOVE to eat.  It’s no secret.  I don’t mind cooking. so it’s a WIN WIN.  EXCEPT when I slave away, cook for hours, and turn out a delicious meal, only to have four little noses turn up at it.  UGH.

So – I try and keep meals super simple, HEALTHY, and creative. Not too much spice, but still with taste.  Oh… most importantly, there needs to be enough to feed a small army, whilst relatively cheap.

Without further ado – I give you a super quick to whip up chicken and grilled corn with rice and beans meal!  It went down a treat.

let’s cook / easy chooken cookin’
Recipe Type: quick dinner
Author: Kylie
Cook time:
Total time:
Serves: 6 people
  • [img src=”” width=”900″ height=”335″ class=”aligncenter size-full” title=”Mornington-Peninsula-photographer002″]
  • chicken
  • 2 extra large well-fed chicken breasts (was definitely enough for us – with left-overs)
  • smoked paprika
  • salt and pepper
  • olive oil
  • vegetable component
  • a whole cucumber
  • 4 corn on the cob
  • enough beans for your family (MUST have greens!)
  • spiced rice
  • enough jasmine rice for your family
  • cumin
  • onion
  • tzatiki
  • greek yoghurt
  • cucumber
  • garlic
  1. I whipped this up fairly quickly – within 30 minutes – in this order….
  1. Heat two grill pans (or frypans – whichever you have will be fine – I just like the grill marks on my chook!) on high.
  2. Small saucepan with water on to boil for beans.
  1. Put rice onto cook – once it is cooked – we will come back to it and spice it up a little.
  1. Spread some baking paper on a board, and ‘butterfly’ your chicken breast (this will help them cook quicker). Sprinkle over the smoked paprika, and season with salt and pepper. Add a good lug or two of olive oil, and rub it all together.
  2. Another lug of good olive oil onto the pan.
  3. Whack the butterflied chook into the pan, and cook.
  4. Don’t forget to turn every now and then – keep an eye on it (turn the heat down to medium).
  1. Throw the cobs into the second grill pan – turn them often – don’t let them brun (or your six year old will turn her button nose up at them)
  2. [img src=”” width=”900″ height=”335″ class=”aligncenter size-full” title=”Mornington-Peninsula-photographer001″]
beans and cucumber
  1. Prepare the beans, and blanch in boiling water. (plenty of time for this whilst corn and chook are cooking)
  3. Chop the cucumber up and throw into a serving dish, reserving a couple of inches for the tzatiki.
  1. Finely chop the reserved cucumber, and mince the garlic. Add to a bowl full of greek yoghurt (I use around 1 cup – if there are leftovers, we use it the next day as a dip), and mix. Season with s&p if you desire.
  1. The rice should be cooked – time to spice it!
  2. Finely dice the onion, and add to a pan with a lug of oil and cumin. Saute until that delish cumin aroma permeates your nose!
  3. Add the rice, and stir until it is coated with the oinion and cumin mix.
  4. Pop it on a serving platter.
  1. The chook should be cooked now – make sure it is.
  2. Remove from heat, and slice accordingly – I serve it over the rice.
  1. Throw the charred and yummy corn on a platter, with a knob or two of butter on top.
Put it all together
  1. I throw everything on the bench with serving ‘apparati’, and let the tribe attack accordingly.

Get stuck into it – it’s a winner!

Please share some quick, simple and HEALTHY recipes that you LOVE!


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  • Reply lanne September 24, 2014 at 22:13

    love it. Thanks for sharing… I will give it a go and see what the americans vs aussies think!

  • Reply mez September 25, 2014 at 08:57

    Looks awesome!!

  • Reply Torie September 25, 2014 at 18:38

    I am about to cook up your rice for my busy house movers as a yummy side to me chicken curry! I’ll let you know how the boys enjoy it… Whenever they return….

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