Favorite healthy chicken dipping sauce e/marinade?

ashleyeatsbetter

I am tired of plain chicken and green beans with brown rice for lunch. I love dipping in honey mustard or BBQ sauce but they have alot of sugar that I could do without! What does everyone marinate or dip their chicken breast in?

Hannahwalksfar

Lemon mustard, mustard powder mixed with water, fresh squeezed lemon mixed in, salt, paprika and coconut sugar. I add mustard seeds as well. Soooo good

NovusDies

I usually just mix bbq sauce with mustard. I get the carolina style but it is not mustardy enough for me. I don't have any reason to avoid sugar though.

kaind114

One of my favorite dipping sauces is roasted red pepper.

Drain a jar of already roasted red pepper and heat the peppers through in a small saucepan. Dump it in a blender and blend for a minute or so. Pour in about 4 oz olive oil with the blender on. Follow that with juice from half a lemon. Pour the mixture back in the pan and reduce until it has a thickness you like. Add some salt and pepper--i use white pepper. This sauce is great on chichen, seafood, and lots of other stuff. I pour the finished sauce back in the jar from the peppers and keep it in the frig.

MikePTY

0 calories. Makes everything taste delicious.

whmscll

I like to bake chicken with Parmesan cheese and grilled mushrooms on top. Or the spice “Montreal chicken.” Yummy.

missysippy930

Teriyaki marinade then grill the chicken

acpgee

Maesri brand Thai seafood sauce. Here's a homemade version
https://siamsizzles.com/thai-seafood-lovers-dipping-sauce/

anewghost

I've been addicted to this stuff lately.

skelterhelter

The G Hughes Teriyaki Marinade has been my lifesaver for chicken, steak, salmon, etc. He has a ton of low sugar, low calorie marinades that taste great (he even has a decent honey mustard if you wanna try that).

nighthawk584

I love Stubb's Pork Rub on Chicken breasts. jab some holes in the chicken and let marinate for an hour or longer in the fridge before cooking.

kshama2001

I never get tired of chicken. Different cuisines are endlessly inventive. I have spices and staples on hand to whip up Thai, Indian, Korean, Ethiopian, French, Italian, Spanish, and Mexican dishes.

The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World is my favorite crockpot cookbook. Some of the prep can be labor intensive, and I often take shortcuts like using ground spices instead of grinding fresh.

Also, all of the recipes I use take less time than a full work day to complete - I start at lunch and they are finished by dinner. Recipes with whole cuts of beef would work for someone who wanted to start before leaving for work.

As this is a thread about lunches, someone could make a batch on the weekend and have leftovers for lunch.

Terytha

Soy sauce and lemon juice is what I dip most things in.

I also bought a bunch of bacon spice. It makes everything taste like bacon, but its vegetarian. Really improves the heck out of my green beans.