Chicken breast ideas, please!!

Just made this this week. Turned out great

Greek Style Chicken

4 skinless chicken thighs (planning on using boneless, skinless breasts next time)
1/2 tsp of salt
1/2 tsp pepper
1 tbsp olive oil
1/2 cup chicken broth (I used low sodium)
1 lemon (thinly sliced)
1/4 cup pitted kalamata olives
1 clove garlic (minced)
1/2 tsp dried oregano

Season chicken with salt/pepper. Brown chicken in skillet with olive oil.
Place chicken in crock pot. Add broth, garlic, oregano, olives and layer lemon slices on top.
Cook on low 5-6 hours.

Using the recipe calculator I got 282 calories per serving (6 ounces). I'm not too sure how accurate this is as a lot of the broth is left behind so I believe the calories and sodium portions (1042mg/serving) are showing higher than they really are. Next time I plan of measuring the liquid left over and subtracting that from the final totals. I also multiplied all ingredients by 1.5.

Kevin

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I always brine chicken breasts first. Take about 2 tbsp kosher salt, 2 tbsp brown sugar, and dissolve fully in a small amount of hot or boiling water. Then add ice cubes and stir until the water is ice cold. Toss 2 chicken breasts in there, top off with some additional cold water if needed, and put in the fridge for 1-2 hours. Then take them out, rinse and pat dry. Now season (but don't add more salt!) and cook however you want.

The brining process makes them extra juicy and delicious. It's sort of a rule I have: always brine the chicken!

I usually put in a baking pan with lemon juice, maybe some olive oil, pepper, garlic powder, and thyme and bake for about 40 minutes.

This recipe is from when I was doing Weight Watchers, so the credit goes to them!!

Italian Spicy chicken - serves 4 - 160kcals per serving (plus whatever potatoes/pasta etc you add).

500g skinless chicken breast fillets
2 cloves garlic, finely chopped (if you're using Lazy Garlic in a jar, I usually use 1.5/2 teaspoons).
1 teaspoon dried chilli flakes or chilli powder
1 teaspoon mixed herbs
2 teaspoons/10ml olive oil (extra virgin)
30ml lemon juice
4 tablespoons water
1 pinch salt
1 pinch ground black pepper

1. Heat the oven to 180C. Place the chicken in a shallow oven proof dish.

2. Mix together the garlic, chilli, mixed herbs, oil, lemon juice and water.

3. Spoon over the chicken, making sure it is well coated. Cover the top loosely with foil to protect the flesh from drying out.

4. Bake for 20-25 minutes, basting once or twice during cooking. Remove the foil and brown the chicken for the last 5 minutes. Allow to stand for 5 minutes before serving.


Obviously if you want it a bit spicier you can add more chilli I usually bake the chicken, then chop it up and mix it with pasta. You can also use chicken thighs if you like though the calories will be higher as the meat is fattier (I think).

These recipes all sound wonderful! It's nice to have more ideas.

Look for chicken rubs...come in lots of flavors and you can find those with low sodium too. Or, check the ingredients out and then make your own based off those. Great on the grill after being massaged with a rub.

Also, italian dressing, soy sauce and honey, or honey mustard is yummy.

Make with roasted veggies or a fruit salsa.

put in crockpot with low sodium, low fat cream soups and onion, garlic, carrots and celery. serve over wheat noodles or brown rice.

cook in crockpot with taco seasonings and water...shred and stuff into corn tortillas for tacos.

make shish-kabobs with cubed chicken (seasoned with cajun seasoning) and veggies and serve with a fruit salad.

Grilled Lime Chicken

2-4 boneless skinless chicken breasts
2 cloves of garlic, chopped
1/4 c soy sauce
juice of 1 lime
2 T freshly grated ginger root
3/4 c oil
black pepper to taste

Mix all ingrediants to make marinade. Marinate chicken for 30 min- 1 hour. Grill basting with marinade.

I just did chicken on the grill the other day. I used kraft low fat house italian in olive oil and marinated bonelss skinless chicken breast in it...........but I added a table spoon of mustard to the kraft dressing. (it gave it an extra zing) Then I threw them on the grill, and made sure not to over cook. Othewise they get all dryed out. LOL The whole family ate them. I was shocked.............they were soooooooooooo good.

OOPS then i put low fat mozzarella on top of each breast.........then a tablespoon of salsa. lol

Any left overs I sliced and threw on salad the next day.

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I like to have grilled chicken with Frank's Red Hot Buffalo sauce all over it.


My gosh. It's delicious. My mouth is watering right now thinking about it..

Make a wrap using high fiber tortilla, chicken breast, laughing cow cheese, spinach, red onion. You can put black beans in it, too. Or different cheese, salsa, avocado, etc. You can switch it up in lots of different ways.

don't think i've spotted this on here so here's my effort:

take a chicken breast and lay on a piece of foil (large enough to wrap the chicken in later) score the chicken to help the flavours get all the way in, sprinkle liberally with lemon juice (doesn't have to be fresh, i use jiff in the uk no idea if you guys have similar) then sprinkle with fresh ground black pepper as little or as much as you fancy, wrap in the foil (helps keep the juices in, making it lovely and moist) and cook in the oven for the recommended time.

i tend to serve this 1 breast per person with brown rice and green beans, but its universal and goes well in a salad too

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grated fresh ginger, few squeezes of lime, low sodium soy sauce and either splenda brown sugar or regular brown sugar overnight make a great marinade!

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