I’ve been going through a bit of a chicken-cooking phase and have a new, delicious one to share. I used chicken breasts, but you can also use boneless, skinless chicken thighs, which tend to be a little bit more moist and flavourful because of the fat content. I usually try to make a big batch to use for leftovers – perfect as a topping for salads, pizza, in quesadillas, and on its own.
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