What do you guys make with chicken breast?
Replies
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This weeks lunches was chicken, broccoli and brown rice bake.
I boiled 2 chicken breasts in chicken stock until cooked, pulled them out for shredding and dumped 1 cup brown rice into the stock used for the chicken. Boiled that for 15 minutes or so, mixed in a can of cream of chicken soup, then poured the soup/rice mix over 2lbs of broccoli florets and the shredded chicken in a casserole dish. Baked for about 30 minutes. It made 6 serves at 308 calories a serve. I had it with baggies of steam fresh veggies each day, came in at about 380 calories for a big lunch.35 -
Chicken wrapped in bacon and pudding. Served with salad3
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Sous vide is the best way to make skinless boneless chicken tender and juicy - i love my Anova Precision Cooker!5
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4oz Boiled chicken breast with mrs dash seasoning and hot sauce after. 1 cup brown rice,1 cut green beans, salt and pepper.7
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Throw some chicken breast into the Crockpot, and crock until fully cooked and tender. Then separate with a fork to "pull" the chicken. Put in a bowl, and make BBQ'd Pull Chicken Breast with low-sugar, low calorie BBQ sauce or whatever you want to make it flavorful. Scoop onto a multi-grain slider roll, or grainy bread or a wrap or whatever. Add pickles, etc. It's very tasty and very similar to pulled pork when prepared this way.
To keep calories low, make a lettuce wrap with it instead and wrap in two leaves or throw a scoop or two on a salad.9 -
Last night for dinner I made a kind of chicken cordon blue. I grilled a chicken breast, brushed it with a little dijon mustard, then topped it with a slice of deli ham and Swiss cheese. I had that with two heaping cups of steamed mixed veggies. It was 452 calories, but I used 7oz of chicken breast and 1.3 oz of cheese, so you could easily get that down to under 400 by scaling back the portion size. I was stuffed!6
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Feista chicken chili
3 chicken breasts
1 can black beans drained
1 can corn drained
1 can diced tomatoes
1 jar of salsa
Throw in the crock pot for 3.5 hours high or 5 hours low.
Pull out the breasts and shred them with two forks and toss the meat back in, stir making sure all the shreded chicken is covered, cook uncovered on high for another 30 mins, serve with a dollop of low cal sour cream and a crumble of tortilla chips on top.
I normally get 6 serving out of this and its about 320 cal per serving depending on what salsa you use.
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at least 75% of my meals start with chicken breast:
Last night I trimmed and lightly pounded a few, brushed with BBQ sauce and baked at 400 for 20 minutes - came out really tender. Served with roasted sweet potatoes and broccoli.
Grill or pan fry a breast and toss with Franks Original for Buffalo Chicken Salad or wraps
Marinate in a bit of olive oil, garlic, lemon juice, and Greek seasoning over night and then grill - I serve with sauteed zucchini and roasted red potatoes
Trim and pound and marinate in balsamic vinegar for 30 minutes and then grill or pan sear. Top with a slice of fresh mozzarella, or my personal favorite goat cheese, and some chopped tomatoes mixed with basil, balsamic, salt and pepper. Salad or green beans as a side.
Pan sear and make a lemon sauce and serve over zoodles12 -
Not much...I don't particularly care for it.2
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Today I'm making grilled barbecue chicken. I just grill a few pieces of lean breast, brushed lightly with some low fat barbecue sauce. Along with that, brown rice and some steamed broccoli. Yum!4
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I prefer chicken thighs but either type I usually bake them, then pair them with some veggies and freeze for lunch meal prep. Breast has less fat and maybe it's my luck but always seems drier no matter what magic trick I do.2
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Green Giant - Broccoli Florets
Daisy - Sour Cream 2 tbsp(s)
Can't believe Butter Original - Butter, 2 Tbsp
wellsley farms - sweet corn 1/2 cup
Winn Dixie - Whole Green Beans, 0.75 cup (83g)
Tyson - Grilled & Ready Diced Chicken Breasts, 3 oz
Publix - Hot Thick and Chunky Salsa, 2 tbsp
Tabasco sauce
Black pepper/salt
Roughly 450 calories per serving/35 carbs and cooks heavy enough to be full. I use the greenbeans as a swap out for pasta. I load up on the broccoli for filler since it is low calorie.
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I've been eating 1 chicken breast, 1cup of brown rice and 1.5 cups of steamed broccoli. That around 550-ish calories so you could just reduce the portion sizes.5
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CarnivoreNextDoor wrote: »I've been eating 1 chicken breast, 1cup of brown rice and 1.5 cups of steamed broccoli. That around 550-ish calories so you could just reduce the portion sizes.
You don't have to punish yourself to lose weight!
You can eat pretty much whatever you want so long as it's within your calorie limit.
Best wishes.
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yesCarnivoreNextDoor wrote: »I've been eating 1 chicken breast, 1cup of brown rice and 1.5 cups of steamed broccoli. That around 550-ish calories so you could just reduce the portion sizes. You don't have to punish yourself to lose weight!
You can eat pretty much whatever you want so long as it's within your calorie limit.
Best wishes.CarnivoreNextDoor wrote: »I've been eating 1 chicken breast, 1cup of brown rice and 1.5 cups of steamed broccoli. That around 550-ish calories so you could just reduce the portion sizes. You don't have to punish yourself to lose weight!
You can eat pretty much whatever you want so long as it's within your calorie limit.
Best wishes.
Absolutely right! As for me, I don't starve myself to achieve the weight that I wanted. Having a balance diet and proper exercise are the key to have a well maintained figure that everyone is craving for. Also, it must be coupled with discipline wherein there must always be limitations as well. What I love to make with chicken breasts is that I love to roast it, seasoned with salt and pepper.2 -
Feista chicken chili
3 chicken breasts
1 can black beans drained
1 can corn drained
1 can diced tomatoes
1 jar of salsa
Throw in the crock pot for 3.5 hours high or 5 hours low.
Pull out the breasts and shred them with two forks and toss the meat back in, stir making sure all the shreded chicken is covered, cook uncovered on high for another 30 mins, serve with a dollop of low cal sour cream and a crumble of tortilla chips on top.
I normally get 6 serving out of this and its about 320 cal per serving depending on what salsa you use.
This is really good. I make it just about every week to bring for a few lunches. But I leave out the corn and put a little cheddar cheese on top.2 -
I season the chicken breasts with salt, pepper, and taco seasoning and then smother with salsa, bake for 22-23 minutes at 415. I usually bake some sliced squash and/or zucchini at the same time that I have tossed with salt, pepper, olive oil, and herbs de provence seasoning1
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I'm looking for healthy lunch recipes with chicken breast. How do you guys meal prep with it? Something under 400 calories.
Hi
I take Chicken Breast and do several things with it.
1. Chicken Salad using 0 calorie no sugar added Sweet Relish to taste, The brand I find is Mount Olive. I use either a Light Mayo or Miracle Whip.
2. Take the cooked Chicken Breast and pull it apart and use a BBQ Sauce to make a pulled pork type of dish.
3. Slice the Chicken and smear a Mayo, on a slice of bread, Use a slice or precooked Bacon (Optional), a Slice of Tomato, and Lettuce as a sandwich.
In the above I use a 60 calorie wrap or we can get 40 calorie a slice Bread which makes a more traditional sandwich.
If You have something You can use You can stir fry it with Broccoli too.
Good Luck 225 pounds down and holding
Roger5 -
First of all, let me start by saying that chicken breast is my least favorite food, but it's also the leanest and you can eat it as many times as you want throughout the week.
4-6 oz chicken breast
1 oz of grape tomatoes (cut in fourths)
1 oz shredded carrots
3 oz brussel sprouts (cut if fourths, this is also a great "filler" because they are dense)
It's really bland, but it became an acquired taste over time.
Add me as a friend, I have this stored as a lunch items.2 -
Ocean_Breezy wrote: »First of all, let me start by saying that chicken breast is my least favorite food, but it's also the leanest and you can eat it as many times as you want throughout the week.
4-6 oz chicken breast
1 oz of grape tomatoes (cut in fourths)
1 oz shredded carrots
3 oz brussel sprouts (cut if fourths, this is also a great "filler" because they are dense)
It's really bland, but it became an acquired taste over time.
Add me as a friend, I have this stored as a lunch items.
0 -
noraann1995 wrote: »Ocean_Breezy wrote: »First of all, let me start by saying that chicken breast is my least favorite food, but it's also the leanest and you can eat it as many times as you want throughout the week.
4-6 oz chicken breast
1 oz of grape tomatoes (cut in fourths)
1 oz shredded carrots
3 oz brussel sprouts (cut if fourths, this is also a great "filler" because they are dense)
It's really bland, but it became an acquired taste over time.
Add me as a friend, I have this stored as a lunch items.
I making chicken tacos at this moment. So ,I get about a five pound bag of breast throw it in the Crock-Pot,then season it with salt ,pepper ,cumin ,or taco seasoning ,add half a cup of onions,then throw in a jar of salsa verde. Cook it on high for six hours or until thoroughly cook. Once cooked ,I shredded it
Then add low fat sour cream,tomatoes ,lettuce, and any other thing to your taco shell.
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I don't usually make chicken breast specifically for lunch. I make it a "thousand" ways for dinner (I like to cook, and am exploring many recipes). We more often have chicken than red meat, just because, and also my at-home daughter isn't a red meat person. I kid her sometimes that I'm eating so much chicken I'm going to grow feathers.
Lunch chicken is usually leftovers, which type depends as the source recipe: as is, sandwich filler, salad topper, finger-lickin' and more, including soup. If that's not enough, there's always "toss it into the food processor" to yield chicken salad.
My chicken salads range from the conventional deli-style (much less often with mayo than yogurt as the binder) to veggie-rich, more exotic blends. I think there's no limit on the creativity possible going this route.0 -
I buy skinless chicken breasts, cook them in water (trying to avoid too much salt) or low salt broth and freeze yhem. Then I can defrost for chicken pesto salad or add them to celery, carrots, parsley and broth for chicken soup, or microwave them with vegetables for dinner. I'm also very fond of baking, and often make Rosemary chicken.0
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Ah, sous vide! I used to detest chicken breast. Now I love it (the air-chilled organic kind for me). I don't have a souls vide apparatus, just apply the method with a large pot, a low burner, and a immersion thermometer clipped to the pot.0
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I grill them with different seasonings depending on what I am in the mood for.
I prep and grill (or roast) different kinds of veggies. I make enough for several meals.
I love farro as a side. So many ways to prepare it, and it is good hot or cold.1 -
cut it in cubes, sauteed in olive oil with mushroom, bell peppers, onions and zucchini1
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If you want to roast chicken breast, buy a whole breast with skin and bone, season and roast in the oven, eat with or without the skin according to preference. Roasting with the skin and bone improves the flavor and texture of the meat.
When I eat boneless/skinless breasts, I like to add a fat. One easy way is to roast or pan fry, adding a piece of cheese to melt on it near the end. A simple recipe is to season, pan fry, and add cheese and salsa near the end, putting a lid on the pan.
Be careful not to overcook. (That is the biggest problem with boneless/skinless.)0 -
cherrypalmosa wrote: »yesCarnivoreNextDoor wrote: »I've been eating 1 chicken breast, 1cup of brown rice and 1.5 cups of steamed broccoli. That around 550-ish calories so you could just reduce the portion sizes. You don't have to punish yourself to lose weight!
You can eat pretty much whatever you want so long as it's within your calorie limit.
Best wishes.CarnivoreNextDoor wrote: »I've been eating 1 chicken breast, 1cup of brown rice and 1.5 cups of steamed broccoli. That around 550-ish calories so you could just reduce the portion sizes. You don't have to punish yourself to lose weight!
You can eat pretty much whatever you want so long as it's within your calorie limit.
Best wishes.
Absolutely right! As for me, I don't starve myself to achieve the weight that I wanted. Having a balance diet and proper exercise are the key to have a well maintained figure that everyone is craving for. Also, it must be coupled with discipline wherein there must always be limitations as well. What I love to make with chicken breasts is that I love to roast it, seasoned with salt and pepper.
Carnivorenextdoor could just be like me. It's simple, tastes pretty good, and doesn't involve complicated recipes. I don't get creative in the kitchen, but I still look forward to my baked chicken breast, steamed veg and sweet potato/brown rice/couscous side. Meal prep that way is really easy and you're eating to fuel your body.0 -
Boneless skinless chicken breasts cook up nicely in the microwave. I find people don't like the asthetic as it comes out almost white but the meat is juicy as can be. The seasoning helps with the look.
Cook in a microwave safe casserole dish with a lid. Cook at power level 7 or 8. Cooking time depends on the size of the breast. The really large breasts I start on at least five minutes a side with two of them in the microwave. Turn over halfway through the time.
If you want to eat as is here are a few ideas. Season your meat before you start. Just add a simple seasoned salt, Lowery's for example. Or you can add a salsa. If you want to put a little cheese on the chicken, finish cooking it then put the cheese on top of the chicken, put the lid back on the dish and let it sit a minute. The cheese will melt over the chicken breast.
It is important to start with a fully thawed chicken breast.
The meat is so juicy that it's ready for inclusion in many main courses. Slice or dice and go.3 -
Chicken cutlet I buy at butcher counter.
Pound out so similar thickness
Rolled up stuffed with:
Ham and Swiss
Pepperoni and 1/2 string cheese.
Spinach and pepper jack.
Secure with toothpick
Top with sauce of your choice.
Or spray with cooking spray.
Cook 350 degrees for 20-30 minutes.0
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