grilled chicken breast tips needed

You could marinate the chicken breasts over night in a spicy marinade and then grill them. Or you could seaosn them with onion powder, garlic powder, cayene pepper and sea salt and grill that way...

you could look up some healthy/low sodium marinades. try some rubs. do kabobs with veggies.

Olive oli in a pan, with sliced chicken breasts, cook till its not pink anymore, add sliced white onion, fresh garlic and mulit colored peppers sliced cook until the veggies are done to your liking..

I use Mrs. Dash Extra Spicy seasoning (no sodium) and it gives it a nice kick!

In our house we make a dish called "Chicken Mexicana". It's a one skillet wonder:

Chicken breasts, a can of tomato sauce, 1/2 can of corn,1/2 cup black beans, a packet of taco seasoning, 1/2 cup water and olives. You can bake it all together, throw it in the crockpot or brown in the skillet and add other stuff later. I serve it to the kids over rice with cornbread or tortillas. The carbs of course are optional...

Curry chicken is good too I do a basic one with red bell peppers(or a mixture) and onions, garlic and carrots. Either in a fuller breast section or the strips. I tend to like them cut in strips best. And I put them over brown rice or quinoa. Spice it up more with red pepper powder or cayenne. I want some just from typing that out. Guess I need to get some chicken tomorrow.

In case you can't get the grill out one day, here are some pan instructions:

Preheat a skillet on medium high for 2 minutes
Add Pam cooking spray or a tiny amount of olive oil (be careful on this, calories can add up quickly. If the oil burns, the pan is too hot - reduce temperature slightly)
Cook on one side for approximately 4-6 minutes depending on the width of the chicken breast
Turn once and cook on the other side
Use the touch test like you would on a grill to determine doneness (raw meat is squishy and with practice you can feel with the meat is done)
Let meat rest for 4-5 minutes

When grilling or using pan, let the meat sit for 30-45 minutes at room temperature. Also 30 minutes before, use a healthy amount of sea salt or kosher salt to make a crust with a touch of pepper. Try not to cut into the meat until after it is done resting, and only turn once for best results.

If you want to make fajitas, marinade the chicken breast in lime juice (I prefer real limes, not the fake stuff. Usually 1 lime per breast) and a touch of vinegar. Grill or pan cook red bell peppers and onions.

Edit: You can use chipotle powder or cayenne to raise the heat on the fajitas.

try tandoori chicken! pataks and sharwoods have very nice tandoori pastes. just brush it on to the chicken before cooking it ;-) works also really well with salmon

Light salad dressings are your friend. Marinate and grill or pour some in a crock pot with the chicken.

Or take some leftover grilled chicken and chop it up to make a chicken salad with celery, grapes or apples, curry powder, raisins, part light mayo, part greek yogurt, salt and pepper. Mmmmmm...

here's what I like to do:
Take your chix breast and marinade in fresh lime juice for about 20 mins or so. Then take your chix and sprinkle some Tony Chachere cajun seasoning ( just a little) and also sprinkle with red pepper flakes and put in on the foreman grill, or any grill. DE-Licious!!!

you should let any meat that is going to be cooked through(i.e. chicken pork) rest outside the fridge for 30-45 min. to let the chill come off a bit before cooking. you don't want it room temp, but if its straight from the fridge, the middle is going to take longer to cook through. causing the meat closer to the surface to dry out.

i like doing a jerk chicken, you can get jerk rubs anywhere, mix that with a bit of olive oil and a scotch bonnet pepper, marinate for about an hour, chicken doesn't need to marinate for long, and grill.