What do you guys make with chicken breast?

miinanov
miinanov Posts: 37 Member
edited November 17 in Recipes
I'm looking for healthy lunch recipes with chicken breast. How do you guys meal prep with it? Something under 400 calories.
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Replies

  • JoJosAnatomymfp
    JoJosAnatomymfp Posts: 178 Member
    Chicken wrapped in bacon and pudding. Served with salad
  • cwolfman13
    cwolfman13 Posts: 41,865 Member
    Not much...I don't particularly care for it.
  • lucypstacy
    lucypstacy Posts: 178 Member
    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!
  • Afura
    Afura Posts: 2,054 Member
    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.
  • cherrypalmosa
    cherrypalmosa Posts: 11 Member
    yes
    Orphia 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.

    :o 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.
    Orphia 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.

    :o 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.
  • CatLou76
    CatLou76 Posts: 26 Member
    Veet705 wrote: »
    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.
  • PinkArlene
    PinkArlene Posts: 1 Member
    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 seasoning
  • Ocean_Breezy
    Ocean_Breezy Posts: 55 Member
    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.
  • noraann1995
    noraann1995 Posts: 7 Member
    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.

  • noraann1995
    noraann1995 Posts: 7 Member
    edited April 2017
    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.
  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    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.
  • all4thinking
    all4thinking Posts: 3 Member
    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.
  • Letsplayoutside
    Letsplayoutside Posts: 12 Member
    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.
  • 3rdof7sisters
    3rdof7sisters Posts: 486 Member
    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.
  • phil6707
    phil6707 Posts: 541 Member
    cut it in cubes, sauteed in olive oil with mushroom, bell peppers, onions and zucchini
  • Jthanmyfitnesspal
    Jthanmyfitnesspal Posts: 3,522 Member
    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.)
  • skinnyinachubbybody
    skinnyinachubbybody Posts: 11 Member
    yes
    Orphia 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.

    :o 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.
    Orphia 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.

    :o 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.
  • junodog1
    junodog1 Posts: 4,792 Member
    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.
  • dabearo
    dabearo Posts: 57 Member
    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.
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