quick chicken recipes?

Deadbeat13

No idea what to have for dinner.
Any ideas?

Adrenaline_Queen

I am having Turkey today!! Sorry hun, going to add herbs and some garlic, then a large plat of green veg with lashings of gravy xx

Jennifernellwebb

Diced chicken W/ 98% fat free cream of mushroom soup over the top of brown rice and some brussels sprouts on the side. Quick, easy, yummy!!

Elleinnz

Dinner for me tonight was chicken & vege stirfry

Chicken
Mushrooms
Onion
Cauliflower , served on a Pumpkin Mash

Splash of Low Salt Soy Sauce and Tabasco

Elmaunie

We had pulled chicken for dinner last night (and I'm munching on leftovers for breakfast right now lol) Not quick but at least it can last more than one meal

How about chicken wraps? Bit of salad (I love spinach at the moment!) and some light mayo and Bob's your uncle!

cramernh

Why not a quick and easy Chicken Fajita?

Saute up your chicken with onions, peppers, mushrooms, all universally cut. Salt, pepper, fresh zest and juice of Lime, a little cayenne pepper, paprika for color, you could even use taco-seasoning where it has alot of the similar spices of a fajita...

Use a light cheese if you can.... and Im sure there are some healthy wrap-options available...

Its quick, easy, healthy AND its a great way to bulk up on shredded lettuce, chopped tomato, jalapenos (if you like hot peppers) - the rabbit food is a great way to get the veggies in, bulk up your fiber in this very simple meal!

1a1a

bump

BobinNC66

My wife grills chicken then in another pan roasts cherry tomatoes cut in halves, and green peppers and then puts it all in a bowl stirs in some pesto sauce...mmmmmm!!! and pretty quick too.

Another quick thing she does for something other than just plane chicken is to take grilled chicken breast and some center cut bacon cooked and patted for any left over grease, cut up the bacon in small pieces and place the pieces with shredded cheddar over top of the chicken and broil it for a few minutes to melt the cheese over the chicken! really good, no carbs and for one breast the calories are not all that bad.

BobinNC66

Why not a quick and easy Chicken Fajita?

Saute up your chicken with onions, peppers, mushrooms, all universally cut. Salt, pepper, fresh zest and juice of Lime, a little cayenne pepper, paprika for color, you could even use taco-seasoning where it has alot of the similar spices of a fajita...

Use a light cheese if you can.... and Im sure there are some healthy wrap-options available...

Its quick, easy, healthy AND its a great way to bulk up on shredded lettuce, chopped tomato, jalapenos (if you like hot peppers) - the rabbit food is a great way to get the veggies in, bulk up your fiber in this very simple meal!

This sounds really good too!

DHalaby73

Sofrito Chicken Stew
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 thigh • Old Points: 3 pts • Points+: 3 pts
Calories: 129.1 • Fat: 4.7 g • Protein: 14.6 g • Carb: 5.9 g • Fiber: 1.2 g • Sugar: 0.7 g Sodium: 675.4 mg

Ingredients:

For Sofrito:
1 tbsp olive oil
6 scallions, chopped
4 cloves garlic, chopped fine
2 tomatoes, diced
1/3 cup diced red bell pepper
1 tsp ground cumin
2 tsp salt
1 packet sazón or 1 tsp annatto seed powder
For Stew:
8 pieces chicken legs and/or thighs on the bone, skin removed
1/2 tsp garlic powder
6 oz light beer
1 cup water
salt to taste
1/2 cup cilantro, chopped (or to taste)

Directions:
Heat oil in a deep saute pan. Add scallions and garlic, sauté 2 minutes, add tomatoes and peppers. Season with salt, cumin, and sazón or annatto. Set aside.

Season chicken with salt and garlic powder; add to center of the pan allowing chicken to brown slightly on both sides. Combine chicken with sofrito, and add beer, water and cilantro, adjust salt if needed. Cover pan and simmer on low until chicken is cooked through, about 20-30 minutes. Serve over rice.

DHalaby73

I did this one and it was AWESOME...


Chicken Rollatini with Spinach alla Parmigiana
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g

8 thin chicken cutlets, 3 oz each
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese, divided
6 tablespoons egg whites or egg beaters
5 oz frozen spinach, squeezed dry of any liquid
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella (I used Polly-O)
olive oil non-stick spray (I use my Misto)
1 cup pomodoro sauce or your favorite marinara sauce
salt and pepper to taste

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese.

Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

DHalaby73

Chicken Rollatini Stuffed with Zucchini and Mozzarella
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 cutlet • Old Points: 4 pts • Points+: 4 pts
Calories: 171.9 • Fat: 6.3 g • Protein: 20.3 g • Carb: 7.9 g • Fiber: 0.9 g • Sugar: 1.3 g Sodium: 280.7 mg (without salt)


Ingredients:
1 tsp olive oil
4 cloves garlic, chopped
1 1/2 cups (1 medium) zucchini, shredded
1/4 cup + 2 tbsp Romano cheese (or parmesan)
3 oz part skim shredded mozzarella
salt and pepper to taste
8 thin chicken cutlets, 3 oz each
1/2 cup Italian seasoned breadcrumbs
1 lemon, juice of
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray

Directions:

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.

Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spraywith oil spray.

Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.

DHalaby73

Thai Chicken and Pineapple Stir Fry
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1.25 cups • Old Points: 4 pts • Points+: 5 pts
Calories: 186.6 • Fat: 4.6 g • Carbs: 15.5 g • Fiber: 0.9 g • Protein: 20.8 g • Sugar: 8.3
Sodium: 557.2


Ingredients:

1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 tbsp Thai Kitchen fish sauce
2 tbsp cornstarch
1 tbsp oil, divided
1 tsp minced garlic
1 tsp minced ginger
2 cups cubed assorted colors bell peppers (1/2-inch cubes)
1 red chili pepper, chopped (optional or to taste)
1 cup fresh pineapple chunks
1/2 cup Thai Kitchen Pineapple & Chili dipping sauce
cilantro leaves (for garnish)

Directions:

Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.

Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and
ginger; stir fry 30 seconds. Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.

Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Garnish with cilantro.

DHalaby73

Chicken Rollatini
Modified from Julia's Healthy Italian
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 chicken • Old Points: 4 pts • Points+: 4 pts
Calories: 168.6 • Fat: 6.4 g • Protein: 22.1 g • Carb: 4.6 g • Fiber: 0.7 g • Sugar: 0.0 g

8 thin chicken cutlets, 3 oz each
4 (2.8 oz) slices thin lean prosciutto, sliced in half
4 slices Sargento reduced fat provolone or mozzarella, sliced in half
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup Romano cheese (or parmesan)
1 lemon, juice of
1 tbsp olive oil
fresh pepper
1/4 red onion, sliced
olive oil non-stick spray

Wash and dry cutlets well with paper towels. Combine breadcrumbs and grated cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.


Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Dip the chicken in the lemon-oil mixture, then in the breadcrumbs to coat well. Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese and a few chunks red onion on one side of the chicken cutlet.

Roll and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, top with remaining crumbs and spray lightly with oil.

Bake 25 - 30 minutes. Serve immediately! Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.

DHalaby73

Moroccan Chicken Thighs
Inspired by North African tagines, this Moroccan chicken recipe uses skinless, boneless chicken thighs and is ready in a little over an hour. Serve the chicken over couscous, and garnish with a cilantro sprig for color.

YIELD: 8 servings (serving size: about 3/4 cup)
COURSE: Main Dishes
Ingredients

1/2 teaspoon olive oil
2 pounds skinless, boneless chicken thighs
2 cups thinly sliced yellow onion
1 tablespoon minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
1 1/2 cups fat-free, less-sodium chicken broth
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (7-ounce) package dried apricots (about 1 1/3 cups), halved
Preparation

Heat olive oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.

Add onion to pan; sauté for 3 minutes or until tender. Add ginger and next 6 ingredients (through garlic); sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until chicken is tender.

Remove chicken from pan with a slotted spoon; cool slightly. Cut chicken into bite-sized pieces. Add chicken, chickpeas, and apricots to pan. Cover and simmer 10 minutes or until thoroughly heated.

Nutritional Information
Amount per serving
Calories: 301
Calories from fat: 29%
Fat: 9.7g
Saturated fat: 2.5g
Monounsaturated fat: 3.8g
Polyunsaturated fat: 2.2g
Protein: 24.5g
Carbohydrate: 28.2g
Fiber: 5.2g
Cholesterol: 76mg
Iron: 2.7mg
Sodium: 397mg
Calcium: 53mg

DHalaby73

Low Fat Chicken Tikka Masala
Gina's Weight Watcher Recipes
Servings: 4 • Size: 3 oz chicken + sauce • Old Points: 4 pts • Points+: 5 pts
Calories: 190.4 • Fat: 4.5 g • Carb: 12.8 g • Fiber: 2.0 g • Protein: 24.5 g • Sugar: 5.1
Sodium: 99.3 (without salt)


Ingredients:
2 tsp canola oil or you could use butter
1 small onion, minced
1 tbsp fresh ginger, grated
3 cloves garlic, crushed
1 1/2 cups crushed tomatoes
4 oz fat free yogurt (I used Chobani)
1/2 cup 1% milk
1 tbsp cumin
1 tbsp garam masala
1 tsp turmeric (optional)
1/2 tbsp chili powder
salt to taste
16 oz (2 boneless) chicken breasts, cut into bite sized pieces
4 tbsp fresh cilantro (or to taste)

Directions:

Heat oil in a large heavy skillet over medium heat. Add the onions and cook until golden. Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute. Add cumin, garam masala, turmeric, chili powder, and salt; mix well until fragrant, about 2 minutes. Stir in tomatoes, yogurt and milk. Simmer on low heat until sauce thickens, about 10 minutes. Add chicken and simmer for 10 - 15 minutes or until cooked through. Add a generous amount of chopped cilantro and serve with Bamati Rice or Naan.

DHalaby73

Chicken Parmigiana Burgers
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 burger • Old Points: 7 pts • Points+: 8
Calories: 324.7 • Fat: 8.9 g • Protein: 31.1 g • Carb: 28.8 g • Fiber: 0.9 g • Sugar: 2 g
Sodium 775 mg (without adding salt)

16 oz lean chicken burgers
4 oz part skim mozzarella cheese (I used Alpine Lace)
1 cup pomodoro sauce (jar sauce would work)
4 rolls such as ciabatta rolls

Heat the sauce; cook burgers 2-3 minutes on each side. Top with cheese; when melted put on a roll and top with sauce. Enjoy!

lbeasey

Lime Chicken Tacos:
yields 12 tacos; 1 taco = 148 calories; 2 g fat, 31 mg cholesterol, 338 mg sodium, 18 g carbohydrate, 1 g fiber, 14 g protein

1 1/2 pound of boneless skinless chicken breasts
3 tbs lime juice
1 tbs chili powder
1 cup frozen corn
1 cup chunky salsa
12 fat free flour tortillas (6 inches)
Place the chicken in a 3 qt. slow cooker. Combine lime juice and chili power; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with added toppings of your choice (not included in calorie count).

stevwil41

Chicken and Green Peppers

4 boneless skinless chicken breasts
2 green peppers, chopped
1/3 cup low-sodium soy sauce

Place the chicken in a pan topped with green peppers. Pour the soy sauce over the top. Cover and bake at 350 for 30 minutes.

It's yummy and I serve mine over brown rice.

maritimemom

Bump!

drblythe

Some great recipes, going to try some my self. I think the Tikal Masala sounds awesome.

Ahmee2034

Try this, I will. Looks delish!

http://texascottage.blogspot.com/2011/08/balsamic-chicken-and-mushrooms.html

Hj723

bump

Brendafox

My favourite chicken dish ; )

Chicken Curry

Simple to make but with a delicious mild, fruity curry chicken flavour. If you like you could add some baby swetcorn. Its great served with poppadums and fluffy white rice.

Classes for kids, Entertaining, Family Friendly, Meat Classes, Irish

Preparation Time: 10 minutes
Cooking TIme: 20 minutes
Level of Difficulty: Easy
Servings: 2
Ingredients

2 tbsp vegetable oil
1 onion peeled and chopped
1 clove garlic, crushed
1 small carrot cut into matchsticks
1 medium apple, peeled and thinly sliced
2 chicken breasts cut into bite sized chunks
1 tbsp Korma curry paste
1/2 tbsp mango chutney
1 tbsp tomato puree
100g frozen peas
150 ml coconut milk
1 chicken stock cube dissolved in 150 ml boiling water
salt and freshly ground black pepper

Method

Heat the oil in a wok or frying pan and sauté the onion and carrot for 3 minutes.Add the garlic and sauté for half a minute. Then add the apple and stir fry for 3 minutes. Add the chicken and stir fry for 4 minutes

Add the Korma curry paste, mango chutney, tomato puree, frozen peas, coconut milk and chicken stock and simmer for about 10 minutes. Season to taste.

source: http://www.menupages.ie/

tobi459

Bump

webbwards

This is just the post I need. Thanks for all the great ideas!