need some chicken excitement

This one is super-easy: http://www.mccormick.com/Recipes/Main-Dish/Rosemary-Baked-Chicken-with-Potatoes.aspx

I use boneless, skinless chicken breasts instead of the chicken thighs and that cuts out a lot of the fat. I usually end up cooking it for a total of 35-40 minutes (this will depend on chicken breast size).

Then I just portion it out into tupperware and stack in the fridge for reheating all week.

I like to marinade my steak/chicken, preferably for a day or two. I am willing to add the extra calories for some good flavor. I cook a whole package of breasts at once on the foreman grill and store them in the fridge for a couple days. I make salads, brown rice, veggies etc all with the chicken. I always have something to grab and go quickly for lunch and it keeps me from going out with everyone where I work.

Key West Chicken:

Ingredients

* 3 tablespoons soy sauce
* 1 tablespoon honey
* 1 tablespoon vegetable oil
* 1 teaspoon lime juice
* 1 teaspoon chopped garlic
* 4 skinless, boneless chicken breast halves

Directions

1. In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

I substitute Olive Oil for the vegetable oil and grill it on my George Foreman grill. Also I will usually marinate the chicken at least overnight so it can pull in a lot of the marinade.

I made this recipe earlier this week. It's AMAZING. I will be making it again! It calls for ranch dressing, I used light.

http://allrecipes.com/Recipe/Tender-Chicken-Nuggets/Detail.aspx

I cut my chicken breast into strips and grill them with mesquite seasoning. Then I chops them up in bite sized pieces and toss them in buffalo sauce.. yummy! Good for wraps, salads, pr mix with mayo (light or reduced fat, of course!) and make a buffalo chicken salad sandwich!

bumping for later

Poached for about 20 mins in chicken stock - really tender.

Chop into cubes and stir-fry with a mix of veggies (onion, peppers, mushrooms, baby corn, spinach etc)

Put your chicken in the slow cooker for 6 hours on low with a can of chicken broth. When it is done take it out and shred/chop, add some taco seasoning and make chicken tacos or chicken burritos. Yum!

bump