Been in the freezer a few months from fresh but I needed to clear some space and now its defrosted I could use a few cooking ideas.

Did Chinese dishes and before that curries with my last chicken breasts. Also, Single and living alone I rarely cook but when I make the effort much of it goes into pots to be chilled or frozen for a meal later.

Got quite a variety of spices and oils and a source of fresh veg. Quite like heat but enjoy anything new and tasty.

Recipe ideas please.

If this had been a normal summer not like this year or last year, I'd have suggested a chicken cesear salad!
But what about chicken and cheritzo. Cut chicken into large chunks (more then bite size), cut cheritzo into same size chunks (don't buy pre-cut), add red onion, garlic, red pepper, courgette and any other Mediterranean veg you really like. Toss in a small amount of olive oil and place in a roasting dish. Roast in over at 180 until the chicken is cooked. Personally I like to toss it around very so often so the spice from the cheritzo gets into the chicken. Server with hot bread of you choice.

I've tried this at it's really nice!!!
Lemon Chicken with pasta
• 3 skinless, boneless chicken breast fillets
• 1 lemon, quartered
• 2 teaspoons garlic granules, divided
• 1 teaspoon ground black pepper, divided
• 800ml chicken stock
• 4 tablespoons fresh lemon juice
• 225g rotelle pasta or any other pasta shape you prefer
• 250ml double cream
• 1 teaspoon grated lemon zest
Preparation method
Prep: 10 mins | Cook: 50 mins
1. Preheat oven to 180 C / Gas 4. Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic granules and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.
2. Meanwhile, in a large saucepan, season the chicken stock with the remaining 1/2 teaspoon garlic granules and 1/4 teaspoon pepper. Bring to the boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
3. Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

mmmm both of those sound really nice - I do love choitzo and used to enjoy chinese lemon chicken which I haven't had in ages.

Lemon chicken pasta with Mediterranean veg and chopped chortizo is definitely on the menu, though a weekend dish as I'll need to get the bits in - thanks for the input girls, looking forward to it! xx

Ended up ding enchilla's tonight as was late in and had a kit handy in the cupboard to get the chicken used up quickly.

Was away when I wrote about chicken and chorizo - so here is the original recipe along with the missing ingredient (white wine):

4 chicken legs
150g chorizo, cut into 2cm chunks
400g echalion shallots, peeled and halved lengthways
1 green, 1 red & 1 yellow peppers, descended and cut into strips
3-4 sprigs thyme
3 bay leaves
1 tsp chilli flakes
3 tbsp extra virgin olive oil
250ml white wine

1 Preheat the oven to 220 (gas mark 7). Arrange chicken legs in a large roasting tin and scatter with the chorizo, shallots, peppers, thyme, bay and chilli. Drizzle with olive oil and season.
2 roast for 45 minutes, adding the wine to the tin about halfway through cooking (make sure the chicken is cooked through before serving)
3 Serve with crusty bread and salad.