What do you guys make with chicken breast?

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  • dangerousmezzo
    dangerousmezzo Posts: 30 Member
    I am craving Souvlaki Chicken Breasts right now. Marinate chicken breasts in olive oil, garlic, salt, pepper, oregano and some lemon juice. I bake them at 400F in a convection oven for 10 minutes, flip then, bake for 15 minutes more -- they are juicy and full of flavour! Argh! I want one!
  • Geocitiesuser
    Geocitiesuser Posts: 1,429 Member
    I absolutely love McCormick white chicken chili.
  • myspaescapes
    myspaescapes Posts: 2 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.




    Sounds really good
  • JaymeHayes14
    JaymeHayes14 Posts: 15 Member
    4 oz grilled skinless chicken breast (garlic powder, Tony's Cajun seasoning, parsley flakes, and worschestire sauce), 10 pieces asparagus, and 1 medium baked sweet potato (plain)!!!!
    So delicious !!!
  • Puppy_love_81
    Puppy_love_81 Posts: 45 Member
    I make either bbq chicken or get some of that Perdue chicken at the store and put seasonings on it then cook it in the crockpot. :)
  • day2day2
    day2day2 Posts: 3 Member
    I make dairy free homemade chicken pot pit, with bottom crust and a few layers of phyllo dough. I simmer the chicken in Kitchen Basics chicken soup stock ( best out there in my opinion), take the chicken out cut it into small bite size chunks, take the broth and make a rue with a little bit of oil flour and cornstarch, salt, pepper, and incorporate the broth. when broth is thickened I put it in a bowl, and add the chicken, frozen carrots and peas, and frozen corn. Sometimes I put in bite size potatoes, one potato for split between two pies. My son is on a diet to gain weight and is allergic to dairy, so its a challenge to feed him and myself. The phyllo dough I add on top is about maybe 100 calories because of the way it is cut, not full sheets. I take spray oil and spray it on a brush and lightly coat it. The pies will last us about 3 days ( my son wolfs it down, lol).
  • day2day2
    day2day2 Posts: 3 Member
    I always throw my extra onion and peppers in chunks in the freezer, I decided one day to throw them in the food processor and it was amazing the type of paste it made. So I added that mixture with garlic, and processed carrots ( my son is not a fan of chunks), and sauteed it in the spray canola oil for about 5 mins, cut the chicken up in little tenders. and pan cooked it. I added sweet baby rays bbq sauce ( not too much) it was amazing. Not sure why, but the freezing of the peppers and onions makes it come out different. I serve it with either sweet potato or brown rice, and broccoli sauteed with garlic and light soy sauce.
  • 1musicgrl
    1musicgrl Posts: 135 Member
    I use chicken breast a lot. I stir fry it with a little bit of coconut oil, veggies, soy sauce, cayenne pepper and peanut butter. I also marinate it with italian seasonings, or with a strawberry balsamic vinaigrette and grill it. I also make it in a crock pot with rice, veggies, herbs, and chicken stock. I like seasoning it with herbs and grilling it in strips for Ceaser salads. Lots of great ways to use it.
  • dabearo
    dabearo Posts: 57 Member
    Chicken filets. I get them from the butcher counter so I can get only 1 or 2.
    Salt and pepper
    Rolled up with a leaf or two of spinach or basil , turkey pepperoni, half a string cheese
    Secured with toothpicks
    Bake at 350 for about 30 minutes. Temp at 165 degrees and cheese is oozing.

    Options:
    1. Egg wash chicken roll ups top with seasoned bread crumbs or Parmesan cheese
    2. Top with marinara sauce before cooking
    3. Sprink roll ups with paprika (makes them a nice color and adds flavor)

    Really easy and fast. Depending on what up do to the roll up, pretty enough for guest.

  • Geocitiesuser
    Geocitiesuser Posts: 1,429 Member
    Yesterday I cooked up onions, peppers, garlic, zucchini, salsa and mexican seasoning until tender, tossed in some pre-cooked chicken breast, and ate it as burritos. The nice thing about chicken breast is that it's versatile, you can cook it ahead of time and add it to things later on.
  • JeromeBarry1
    JeromeBarry1 Posts: 10,179 Member
    Chicken breast: Thaw it, chop it, cook it, eat it. The thawing is to make the chopping possible.. The chopping is to hasten the cooking and ease the eating. The cooking is to make safe the eating. The eating is the whole point of it.
  • pamfgil
    pamfgil Posts: 449 Member
    Chicken rice slice
    2 chicken breasts,
    1onion,
    250g plain yoghurt, I use Greek
    3 eggs,
    3 Cups cooked rice, I use brown basmati
    Seasoning
    60g grated cheese

    Dice chicken approx 1 inch cubes
    Chop onion
    Mix all ingredients except cheese and pour into
    baking container, sprinkle cheese on top
    Bake for 1hr at 180 Celsius
    Makes six serves at approx 340 cal per serve
    Freezes well, can reheat in microwave



  • divvyh
    divvyh Posts: 32 Member
    Whatever you are making, it would probably taste better if you used boneless skinless chicken thighs. Chicken breast are just so bland and dry.
  • inertiastrength
    inertiastrength Posts: 2,343 Member
    edited May 2017
    I use Guy's BBQ sauce. It's 10 cals for 2tbsp and it's amazing. With a toasted English muffin and 2 laughing cow cheese wedges this meal is slightly less than 400 cals.


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  • ritzvin
    ritzvin Posts: 2,860 Member
    edited May 2017
    miinanov wrote: »
    I'm looking for healthy lunch recipes with chicken breast. How do you guys meal prep with it? Something under 400 calories.

    I usually add pieces of chicken to soup or to rice & beans.

    For the carved pieces with skin, I'll put a piece into containers on top of roasted vegetables (I don't recommend this with skinless chicken breast though- it will be too dry on re-heating).

    For the boneless, skinless chicken breast, I've also boiled/steamed it before and done chicken salad.
  • floridamatty
    floridamatty Posts: 93 Member
    if youve eaten as much chicken as me you get so tired of it, so I use a light coating of shake and bake, theres a bunch of flavors and it helps tremendously and doesnt change much on my macros
  • WandaVaughn
    WandaVaughn Posts: 420 Member
    I throw some chicken breasts in the iron skillet along with a tablespoon of olive oil. Cook on both sides until done, remove breasts from skillet. Add 1/4 cup of balsamic vinegar to the skillet to deglaze it, add about 3 minced garlic cloves and cook until it smells good- maybe a minute. Add a pint of grape tomatoes that I've halved and cook until the tomatoes are tender. Add a tablespoon or so of basil. Put the breasts back in, top each with a slice of mozzarella cheese. Cover the whole thing until the cheese is melted. Yummy!!!
  • SaraMA1
    SaraMA1 Posts: 410 Member
    I make a Chicken and Vegetable Lo Mein when I am craving Chinese food.

    Meat
    1 lb Chicken breast, Skinless

    Produce
    2 cup Broccoli
    1/4 cup Celery
    1 tbsp Garlic
    1 tbsp Ginger, Root
    2 cup Green cabbage
    1/4 cup Green onion
    1/2 cup Shiitake mushrooms

    Canned Goods
    1/2 cup Water chestnuts

    Baking & Spices
    1 tsp Sesame seeds

    Oils & Vinegars
    1 tbsp Sesame oil

    Nuts & Seeds
    1/4 cup Almonds
    1/4 cup Coconut aminos

    Heat wok or skillet over high heat.
    Add sesame oil, minced ginger and garlic, and sauté for 1 minute to allow the flavors to infuse the oil.
    Add chicken to the wok, and cook, stirring frequently for 3–4 minutes, or until the chicken is mostly cooked.
    Add in broccoli, water chestnuts, celery, and shiitake mushrooms; sauté for 2 minutes.
    Add in almonds, cabbage, and green onion.
    Pour in coconut aminos (2–4 tbsp).
    Cook 2–3 minutes, until cabbage softens a little.
    Remove from heat, and garnish with sesame seeds.
  • 1961mkc
    1961mkc Posts: 1 Member
    I love fried chicken in coconut oil & minced garlic to put on white rice with salsa and melted cheeses. But this past week, I have cut out dairy, sugars, processed foods, junk food...
  • brandonation_81
    brandonation_81 Posts: 373 Member
    Baked basil, lemon, garlic chicken breast with Black Hinode rice and Jasmine brown rice combined(1/2 cup each). Add a bit of fat free feta(1/4 cup) to top the chicken and reduced sodium soy sauce to the rice. Bam!
  • dfwesq
    dfwesq Posts: 592 Member
    Braised chicken breast with leeks is good. It can be made in a slow cooker and the vegetables help keep the chicken moist. Another good slow cooker dish is chicken breast with artichoke hearts and mushrooms.
  • jrohrbauck
    jrohrbauck Posts: 1 Member
    1.Spicy Thai Basil Chicken - one of my favs
    2. Ground all white meat chicken sautéed veggies, spices, tomato purée and cauliflower rice. Sautéed it all together. I also change out the ground chicken for extra lean ground beef.
    3. Xl ground beef sautéed with white potatoes
  • nutmegoreo
    nutmegoreo Posts: 15,532 Member
    Chicken salad
    Chicken sandwich
    Chicken wrap
    Chicken corn chowder
    Chicken stuffed manicotti (although that usually ends up around 500 calories for two
    Chicken in peanut sauce
    Chicken in BBQ sauce
    Chicken on rice with salsa
    Chicken in lemon pepper sauce
    Chicken in lemon-ginger sauce
  • jgnatca
    jgnatca Posts: 14,464 Member
    Alfredo sauce with fettuccine noodles.

    Breaded and cooked in the Actifry. I'll bread and "fry" potato wedges at the same time. Spiced with paprika.

    I made this ginger garlic sauce and it was awesome. I used cider vinegar instead of rice vinegar to no harm. It would be just as awesome over chicken.

    http://www.spoonforkbacon.com/2014/03/ginger-garlic-cocktail-meatballs/

    If you get tired of rice, pasta, and potatoes there is always wraps, yams and quinoa.
  • joymorrison08
    joymorrison08 Posts: 6 Member
    I like to shred my chicken breast and add sweet baby Ray's buffalo sauce. Cook it in the Crock-Pot. I serve it over brown rice. Shredded chicken with seasoning (chili powder,cumin etc.) and peppers (green, red, jalapeno etc.) for tacos. Put on a corn tortilla with some salsa is also good!
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