Quick and healthy chicken breast recipes!

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Chicken Dijon
This recipe serves: 4
Ingredients
1 tablespoon olive oil
1/2 onion, finely chopped
1 clove garlic, crushed
4 chicken breasts, boneless, skinless, (about 4 ounces each), cut into 1-inch strips
1 dash salt
1 dash black pepper
1/2 cup low-sodium chicken broth
2 teaspoons Dijon mustard
Cooking Instructions
1. Heat the olive oil in a non-stick skillet over medium heat. Add the onion and cook until the onion becomes tender, about 4 minutes. Add the garlic and cook 1 minute more.

2. Turn the heat up to medium-high. Season the chicken with salt and pepper and add it to the skillet. Saute the chicken until it is golden brown on all sides, about 4 minutes.

3. Quickly add the chicken broth and stir with a wooden spoon to release any caramelized bits that are stuck to the pan. Cook until the chicken broth has reduced by half. Stir in the mustard.

4. Serve with Skinny Mashed Potatoes or Rice Pilaf .

Serving Size: 1 chicken breast
Nutritional Information
Number of Servings: 4
Per Serving

* Calories 168
* Carbohydrate 2 g
* Fat 5 g
* Fiber 0 g
* Protein 27 g
* Saturated Fat 1 g
* Sodium 154 mg

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We put ours in the crock pot in the moring with a jar of Salsa Verde (regular salsa works too) and they shred up so easy. We use it for sandwiches, tacos or just by itself.

We kind of do the same thing but will put them in some chicken stock. Once they are cooked well and shred easily, we drain it and mix it with a small amount of bbq sauce. We then saute up some onions, using a small amount of olive oil. We put it on the Orowheat sandwich thins bread and have sandwhiches out of it.

Both are delicious.

I baked chicken last nite with the cornflakes for the breading. It was DELISH!!! First time i had done it, Added a bit of parm. cheese and lemon pepper to cornflake mix - baked for about 20 minutes. Very crunchy and yummo

It's really good too if you dip the chicken breast in a light for FF ranch dressing before the cornflakes. Super moist and yummy!

Low fat, low calorie & yummy!

Salsa Chicken

Marinate chicken breasts (as many as you need) in salsa (your preference) in a plastic storage bag. The longer you marinate the more flavorful your chicken (I usually prepare the marinade the day before I will cook.

Throw the marinated chicken breasts on the grill and serve with your favorite rice (wild, brown, white) and vegetable. (Grilled zucchini & summer squash work great!)

Enjoy!

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Sounds great!! I have the same problem finding things to make that are still low cal/fat.

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Thanks! Bump!

Slice 2-3 (I have a large family so I use 3) chicken breasts into thick strips, place in a baggie and add 3 tbsp olive oil, 3 cloves pressed garlic, kosher salt, pepper and fresh parsley. Allow to marinate for about 15 minutes. Cook in skillet (with no additional oil added) until done, abouot 5 minutes. Delish!

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Yum good thread! I do the crockpot chicken with salsa all the time...then make a Mexican salad with lettuce, chicken, beans and tiny bit of cheese.