Chicken recipes!?

There are plenty of healthy chicken breast recipes on the Internet - it's the most versatile meat!

Here are some of my favorites below:

Baked seasoned chicken breast (season with herbs of your choice, add chicken breasts to pan and add 1/4 to 1/2 cup of chicken/vegetable broth to pan, bake at 350 degrees F for 20 minutes or until juices run clear)

Chicken breast / vegetable stir fry

Grilled chicken breasts for salad toppings

Baked stuffed chicken breasts (use veggies to stuff the breasts, maybe add some cheese for flavoring)

Braised chicken breast with rice and veggies

Enjoy!

bump (so this will appear in my topics)

My hubby loves salads and we use lots of chicken breast because beef gives me the worst stomach ache. I love to put the chicken on the grill, because it has such a wonderful flavor and slice it thin for salads. Some of the salads I love to make are chicken, feta & greek olives with homemade balsamic vinaigrette...chicken, roasted corn, shredded carrots, some RF sharp cheddar, & homemade barbeque vinaigrette...chicken, wheat berries (so yummy), goat cheese, walnuts, & chopped dried cherries & homemade white balsamic vinaigrette - I like to throw caution to the wind and mix/match my greens (love arugula, romaine, spinach, etc)

Chicken is so versatile that there isn't much you can't do with it...Enjoy! BTW Homemade salad dressings are super easy and so much more delicious without all the icky preservatives in most bottled.

I take about 4 boneless breast and lay in casserole dish, I then pour plain tomato sauce over them because it is low in calories,plus you arent eating sauce just the little bit that cooks into breast.then sprinkle with Italian seasoning or oregano whichever one I grab,also garlic salt. Cover bake at 350 for an hour take cover off sprinkle fat free mozzarella cheese cover bake a few min till melted. Since I am only one that eats it (hubby hates chicken) after cooled I wrap and refrigerate then dice for salads or reheat for another meal.

Greek yogurt chicken:
1 cup nonfat greek yogurt
1/2 cup low fat cheese
cajun/moroccan seasoning
salt
pepper
2 chicken breasts, each cut in half or thirds lengthways

mix yogurt, cheese and seasonings together in a bowl, rub the chicken all over with the mix, put in a baking tray in the oven at 350 and bake for 15ish mins or until you cut open the chicken and there's no pink.

Tinfoil chicken breast wraps
chicken breast
onion
garlic
pesto
tomatoes
bell peppers
any other spare veggies you want to use
cheese (optional)

chop up onion, garlic, tomatoes, bell peppers and any other veggies, and place on a sheet of tinfoil. put a chicken breast on top, along with 1-2 tbsp of pesto. Spread the pesto around on the chicken and wrap the tinfoil around it. Put in the oven at 350ish until chicken is cooked through.

Chicken stew-ish thing (if you're broke and wanting the healthiest/proteinyest meal possible)
chopped up chicken breast meat
1 can of 4-bean mix
1-2 cans crushed tomatoes
onion
garlic
salt
italian herbs
chili flakes (optional)
olive oil
frozen veggies (or fresh if you have them )

sautee chopped garlic and onion in olive oil, add chopped chicken, cook through. add the crushed tomatoes and beans, stir, then add salt, herbs, chili flakes and veggies. leave to simmer 5-10 mins.

Prosciutto sage chicken
chicken breasts
prosciutto slices (100g ish)
sage leaves
lemon wedges
garlic
olive oil

chop garlic to small slices, slice chicken breasts in 2 or 3 pieces lengthways, then make small incisions in the chicken and put the garlic slices in the holes. cover the holes with sage leaves, then wrap the chicken strips in prosciutto. lightly pan fry in olive oil.
this is really good served with roasted potatoes/sweet potatoes/butternut squash.

Chicken bulghur (can sub for couscous or quinoa) mediterranean salad
chicken breasts
tomato
bell pepper
feta
olive oil
pumpkin
salt
chicken stock
spinach

chop up the pumpkin to 1inch cubes, rub with a little olive oil and salt, place on a baking sheet on a baking tray and roast in the oven for half an hour-ish at 400. dice chicken breasts and chop up bell peppers, lightly pan fry both in olive oil, drain oil and set aside. cook bulgur (or whatever substitute) according to package directions, except using chicken stock rather than water. leave to cool and chop up tomatoes and feta. in a large bowl mix together bulgur, diced tomato, chicken, bell pepper, spinach. gently fold through pumpkin (will be tender, don't want to mush it up), top with feta.