Chicken recipes

There are alot of good recipes on skinnytaste.com or emilybites.com. I love chicken but agree that unless you season it or put it in something it is very bland. Search some of the recipes on those sites though. I love them! They are low calorie and every recipe i have made has been delicious!

Oh and GIna from skinnytaste.com makes alot of her own dressings, sauces and broths so that helps with the sodium alot! Hope this helps!

Just checked out skinnytast. that site looks awesome

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Why do you need to eat it? If you don't like it don't put it in your mouth. its really very simple.

http://fabriquedelices.com/product/chicken-mousse-with-truffles/

crockpot fajita chicken

5-6 boneless skinless chicken breasts
2-4 peppers( i use a red, yellow, orange and green) sliced into strips
1 small onion thinly sliced
cumin
chili powder
cayenne
black pepper
1/2 no salt added all natural chicken broth(or water)

place peppers and onions in bottom of crock, add chicken spices and broth..cook on low 6-8 hours or high 4-6


italian chicken

5-6 boneless skinless chicken breasts
1 packet of four seasons italian dressing(dry)

place chicken in uncovered baking dish, sprinkle dressing evenly over all chicken
bake @350 for 20-30 mins or until juices run clear

I'm not much of a chicken fan, but obviously, I need to eat it.

No, obviously you don't.

Have you tried juicing it?

Mmmm, chikken squeezin's. My favorite.

Add veggies you get a chicken smoothie.

I like this recipe: http://hilahcooking.com/spatchcock-chicken/

If you'd rather not cook a whole chicken, you can just use the spice rub on whatever pieces of chicken you like. It also goes well with seafood and vegetables.

Really though, no one says you HAVE to eat chicken if you honestly don't like it.

Edit: forgot to mention, you could reduce the amount of salt if you're watching your sodium, or reduce/omit the cayenne if you don't want it to be so spicy, etc.

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Prepare yourself for the best chicken recipe EVAR! You can use it in tacos, burritos, salad, alone, or whatever.

Costa Vida Chicken

* 1 (16 oz.) bottle zesty Italian dressing (any brand will do, really)
* 1 Tbsp chili powder
* 1 Tbsp cumin
* 3 cloves garlic, minced
* 5 skinless, boneless chicken breast

Cook all together in a crock pot on low for 4 hours, shred meat and cook 1 additional hour. This recipe makes a lot, so you can freeze the leftovers for another meal.

This is my favorite slow cooker recipe. Easy and tasty. This beats that damn chicken-and-a-jar-of-salsa recipe hands down.

I like this recipe: http://hilahcooking.com/spatchcock-chicken/

If you'd rather not cook a whole chicken, you can just use the spice rub on whatever pieces of chicken you like. It also goes well with seafood and vegetables.

Really though, no one says you HAVE to eat chicken if you honestly don't like it.

Edit: forgot to mention, you could reduce the amount of salt if you're watching your sodium, or reduce/omit the cayenne if you don't want it to be so spicy, etc.

You had me at spatchcock.

Just made this the other night--like chicken pot pie but without the pie : )

Chicken a la King
Serves 6 Approx. 230 calories per serving, 20g protein, 3g fiber, 8g fat
• 3 cups chicken broth
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 cup diced carrots (about 2 carrots)
• 4 stalks celery, diced
• 2 12oz bone-in, skinless chicken breasts
• 1 tablespoon extra-virgin olive oil,
• 2 tablespoons butter
• 1/2 pound small white mushrooms, sliced
• 1/2 small white onion, chopped
• 2 tablespoons all-purpose flour
• 3 tablespoons chopped pimentos
• 1 cup frozen (or canned ) green peas
• 2 tablespoons chopped flat-leaf or curly parsley
In a medium sauce pan, bring 3 cups chicken broth, bay leaf, thyme, celery and carrots to a boil. Add chicken and gently poach them in simmering broth for 10-15 minutes. Remove chicken and continue to cook carrots and celery until tender. Taste for seasoning—add salt and pepper as needed. Strain broth, discarding thyme and bay leaf but reserving carrots and celery.
When chicken has cooled, remove bone and dice into bite size pieces.
Preheat a second skillet over medium heat. Add oil and 1 tbsp. butter. Sautee mushrooms and onion and cook until onion is tender and mushrooms are browned. Season with salt and pepper. Add remaining tbsp. butter, then add flour and cook another minute.
Add broth to flour, mushroom and onion mixture a ½ cup at a time until the mixture is your desired consistency. You can add a tablespoon or two of cream to add richness, if desired.
Add pimentos and peas to the sauce. Add chicken and heat through. Taste to adjust seasoning.
Serve over biscuits, rice or noodles. Ganish with fresh parsley.

ETA: I use no salt added chicken broth--I use a total of 1/2 tsp low-soduim salt and it equals about 450mg sodium per serving.

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