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    Need chicken ideas!

    Posts: 171 Member
    edited November 2024 in Recipes
    What do you add to your chicken to make it more tasty without adding a lot of calories. I'm avoiding processed stuff and sugar, so BBQ sauce is, sadly, out. :(

    Seasonings? Or other ideas?

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    Replies

    • Posts: 3,440 Member
      I like using this recipe

      Mediterranean Lemon Chicken
      http://allrecipes.com/recipe/mediterranean-lemon-chicken/?sitepref=ar
    • Posts: 171 Member
      That looks amazing!
    • Posts: 43 Member
      There are a lot of great sauce recipes in the Paleo diet that should be fine for you just google Paleo diet sauces, I cooked a bunch of chicken breasts in the slow cooker the other night after they were cooked I pulled them apart with a fork and added a Paleo sweet and sour sauce. It was great, kids had them on whole wheat rolls, I put some in large lettuce leaves and rolled them up, lots of protein and healthy carbs
    • Posts: 6,993 Member
      I just add lemon or spices. I'm an indifferent cook. ;-/ I like chicken plain as lonf as it's not dry. I started grilling it in a ProctorSilex grill and it's super fast and moist.
    • Posts: 1
      chicken and rice, chicken wrap, chicken stew
    • Posts: 1,027 Member
      My favorite way to make chicken is a thin coating of whatever mayo you use, chicken seasoning (I use Simply Organic, but Montreal Chicken or any of the McCormick ones would work too), garlic powder, and then Parmesan cheese sprinkled over that like a coating. Bake at 375 for about 30 minutes until the top is browned and chicken is done. If you don't eat dairy, I have used almond meal and also a combination of almond meal and Parmesan tastes great too. It isn't terrible if you make sure you measure everything and use mayo sparingly. Never dry, even if you overcook it!
    • Posts: 17 Member
      I use blackened seasoning.
    • Posts: 25 Member
      Similar to Cindy's above, sometimes I'll coat boneless skinless chicken breasts with dijon mustard, then roll them in a mixture of bread crumbs and crushed garlic.
    • Posts: 4,059 Member
      Wing sauce.
      A lot of Buffalo varieties are low or no calorie.
    • Posts: 266 Member
      There is a chicken with mushrooms in white wine sauce recipe somewhere on the blog section of this site. I modified it (won't be serving with noodles, using dried thyme instead of fresh tarragon--personal preference, & plain white mushrooms). Planning on making it for tonight's dinner, with brown rice & spinach.
    • Posts: 17,456 Member
      edited December 2014
      OMG Thai chicken salad
      garlic, ginger, lemongrass, chilli, soy sauce, loads of fresh mint and coriander and lime juice - eat it in lettuce leaves

      googled a recipe - but I'm more of a throw it in and check cook
      http://www.bbcgoodfood.com/recipes/4753/thai-minced-chicken-salad
    • Posts: 219 Member
      https://hoobears.wordpress.com/2011/04/04/belizean-chicken-stew-coconut-rice/

      I serve the stewed chicken with regular steamed brown rice. It's really good and super easy!
    • Posts: 98 Member
      Steamed diced chicken with broccoli and quinoa seasoned with onion & garlic powders and Italian seasoning..
    • Posts: 96 Member
      Make your own BBQ-like chicken:
      In a large pot, sauttee an onion, bell pepper and a few cloves of garlic
      Blend together (in blender) 1/3 can chipotle in adobo sauce + 1 can tomatoes - partly drained.
      Add the tomato/chipotle blend and 1lb cooked shredded chicken to the sautteed onions and peppers. Throw in 3 tbs maple syrup, an ounce or two of bourbon or rum, and 1/3 sm. can tomato paste, salt to taste and I put a bit of sweet vermouth in there too. Let it cook down, and you have BBQ-like chicken without all the high fructose corn syrup. At about 150 calories per serving, it's pretty filling. I serve it with polenta and sour cream and sometimes an egg if I'm really hungry.
    • Posts: 11
      Throw it in the garbage and get some fish, beef or pork!
    • Posts: 3,116 Member
      My favorite way to have chicken is with paprika, onion powder, salt, pepper, garlic powder and a smidge of cayenne pepper rubbed in, seared on both sides then baked. That was my breakfast this morning.
    • Posts: 809 Member
      Parmesan Cheese Baked Chicken

      Ingredients:
      boneless, skinless, chicken breasts
      ¾ cup Egg/egg substitute (or more as needed)
      ¾ cup Parmesan or Romano cheese (or more as needed)
      Pam

      Directions:
      Preheat oven to 375 degrees

      Trim all fat off chicken breasts

      Spray cookie sheet with Pam

      Dip chicken breast in egg/egg substitute

      Dip chicken breast in Parmesan cheese

      Place on greased cookie sheet

      Repeat for each chicken breast

      Cook at 375 degrees for 35 to 40 minutes
    • Posts: 1,737 Member
      chicken is fuel...pat it dry... dust it with black pepper a little sea salt on both sides... then into a hot pan with a bit of extra virgin olive oil... sear it on both sides.. turn the heat down...take about 2 tablespoons of water.. pour it onto the chicken then cover with a lid...

      slice it or cube it.. toss it on a salad... food is fuel...
    • Posts: 159 Member
      my favorite is cilantro and lime pesto with my chicken
    • Posts: 1,948 Member
      I just bake it. I season it one of 4 ways: 1) with lemon pepper, 2) sea salt and rosemary, 3) spread a little Dijon mustard over it. 4) if I use the mustard, I sometimes then coat it with grated Parmesan cheese...this tastes even better than bread crumbs and adds no carbs.
    • Posts: 1,094 Member
      The best way I have found to cook chicken is to buy the bone in breasts, put one in a crockpot, cover with water, turn on low, wait for 8hrs, take the fat and skin off, shred the meat. Then from there I'll do various things with it. Put it in a pan with some chicken stock and taco seasoning (homemade, no salt) and cook it down. Use it in pasta sauce. Use it plain on a salad. And I put hot sauce on everything so if I'm just to eat it with veggies, I'll put Franks on it.
    • Posts: 13
      I am a lazy cook...I cut a boneless chicken breast into smaller pieces, then throw the chicken and a frozen bag of pre-cut fajita vegetables into a skillet. Season with chili powder, cumin, garlic powder, salt and pepper. Tastes like Mexican restaurant fajitas, takes under 15 minutes to cook, and only one pan to clean!
    • Posts: 14,464 Member
      Gee, sauces aren't that hard to make.
      Schnitzels are nice.
    • Posts: 850 Member
      • Spices! Curry powders work for darn near anything.
      • Cumin give a signature flavor of Tex-mex foods.
      • Tomato products are good to throw into the pot.
      • I have started brining and salting chicken on a regular basis, not just for turkey on thanksgiving.
    • Posts: 1,331 Member
      Bump
    • Posts: 49
      Make it spicy. You can put slits in the chicken and stuff with garlic and cayenne pepper, or maybe jalapenos. I've baked chicken covered in Rotel (diced tomatoes and chilis) and that's pretty good. Salsa would probably work too.

      The things that wow your taste buds are usually fatty, sugary, salty, or spicy. Of those, salt and spices are calorie free, but a lot of people have salt restrictions. Pepper/peppers have an endorphin effect as well.
    • Posts: 3,440 Member
      Another thing I love doing is boiling a chicken breast (or whatever piece) so that I can shred it. Sautee some chopped tomato, onion, bell pepper, and garlic with some dried rosemary. Mix the chicken with the veggies. Season it some lemon pepper and salt. Make some soft tacos with corn tortillas. :flowerforyou:
    • Posts: 245 Member
      salsa
    • Posts: 606 Member
      edited December 2014
      Before I left for work this morning I threw the following into my crockpot:

      Crockpot Chicken Cacciatore

      2lbs Chicken tenderloins frozen (boneless & skinless)
      1 Lg can crushed tomatoes (I get the no salt added kind)
      1 can organic tomato paste
      2 tsp minced garlic
      3/4 cup diced onion
      1/3 cup diced green bell pepper
      1/3 cup diced red bell pepper
      2 tsp Italian seasoning
      8 oz sliced mushrooms.

      Let it simmer on low for 6-8 hours and serve over whole grain pasta or chunks of sautéed zucchini (for lower carb folks). This has almost NO FAT, is low carb, and has HUGE flavor.
    • Posts: 3,731 Member
      I just add herbs, spices, vinegars or fruit juices. Herbes de Provence is my favorite for chicken, or if I'm feeling spicy, I use Weber's Kickin' Chicken. Today I'm using a Greek herb mixtures to bake some chicken tenderloins, and I'll be putting them on a wrap with avocado, feta, tomato and onion.
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