Cinnamon Spiced Chicken and Pepper Medley – Serves 2

More experimentation gone right!  I love cinnamon on everything and best of all it is good for you!  Cinnamon has many health benefits: slows the rate of digestion, improves blood sugar control and response to insulin making it a great spice for those with type I and II diabetes, anti-clotting effects, and may help stop the growth of bacteria.

This dish is absolutely delicious, colorful, and best of all, EASY.  I made this concoction the other night for dinner but when I had it for lunch the next day… it was the Rolls Royce of leftovers!


Cinnamon Spiced Chicken

  • 2 chicken breasts, chopped
  • Olive oil spray (to coat the pan)
  • 2 tbsp cinnamon
  • 0.5 tbsp paprika
  • 2 tsp ground black pepper or Montreal steak seasoning
  1. Measure, portion, and prepare all ingredients with necessary cooking supplies.
  2. Coat a large frying pan with olive oil spray then apply heat.
  3. Toss in the chicken then top the chicken with the spices.
  4. Cook in usual fashion – rotate and flip the chicken pieces so all areas are cooked well and browned evenly(minimum internal temperature = 165 degrees Fahrenheit).

Pepper Medley

  • 1/2 yellow onion, thin slices
  • 1/2 yellow bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 c broccoli florets, frozen
  • 1 tsp ground black pepper
  • Olive oil spray (to coat the pan)


  1. Follow step 1 from above with the ingredients for the pepper medley dish.
  2. Coat a medium frying pan with olive oil spray then apply heat.
  3. Toss in the onion, peppers, and broccoli – allow the heat to be absorbed and for caramelization to occur.
  4. Sprinkle the ground black pepper atop the vegetable mixture while cooking.
  5. When the vegetables are evenly browned, set aside in a serving dish with the portion desired, then place the chicken on top
  6. Bon Appetite!

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