I cut them up and add them to my stir-fry veggies, or just grill them on my George Foreman grill.

This is great, tip: use two cookie sheets: http://www.skinnytaste.com/sheetpan-italian-chicken-and-veggie-dinner/

Chicken & Broccoli Rice Casserole

Ingredients

3 cups cooked. brown rice (approx. 1 cup uncooked rice)
1 tablespoon olive oil
1 small onion, finely chopped (about 1 cup)
8 ounces button mushrooms, sliced
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 (12-ounce) bag microwave-in-bag fresh broccoli florets
1 1/2 cups 1% low-fat milk
3 tablespoons all-purpose flour
3 ounces sharp cheddar cheese, shredded (about 3/4 cup)

Directions

Preheat broiler to high. Cook rice according to package directions.

While rice cooks, heat a large 12-inch ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, mushrooms, and chicken; sprinkle with 1/4 teaspoon salt and pepper. Sauté until chicken, mushrooms and onion are done, about 6-8 minutes.

Place broccoli into a microwave safe bowl and add 2-3 tablespoons of water. Cover with a plate and cook broccoli in microwave for 3 minutes.

Combine milk and flour, stirring with a whisk or fork until smooth. Stir milk mixture into chicken mixture in skillet. Cook 2 minutes or until bubbly and thick, stirring frequently.

Stir in remaining 1/2 teaspoon salt, rice, and broccoli. Sprinkle with cheese.

Broil 1 minute or until cheese melts and just begins to brown.

NOTE: If you don’t have an ovenproof skillet use a glass baking dish to broil the casserole.

Nutrition Information

Serves: 4 | Serving Size: 2 cups

Per serving: Calories: 432; Total Fat: 14g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 68mg; Sodium: 668mg; Carbohydrate: 52g; Dietary Fiber: 6g; Sugar: 9g; Protein: 27g

Nutrition Bonus: Potassium: 518mg; Iron: 13%; Vitamin A: 18%; Vitamin C: 129%; Calcium: 28%

http://blog.myfitnesspal.com/chicken-broccoli-rice-casserole/

Salsa chicken
Foil packet bake

In the packet:
- nonstick foil, or use a paper towel to rub thin layer of olive oil on foil
- coat thighs with taco seasoning mix
- place thighs on one end of foil
- top each with 2 Tb. Of salsa fresca from the deli section drained of excess liquid
- top each with 1 Tb shredded cheese

Fold over & seal the edges of the packet(s). I generally will put 2-3 thighs per package. Place on baking sheet & vake at 400 degrees for 40- 45 minutes.

Optional, add sliced red potatoes under the chicken inside the packets. But only if potatoes fit into your diet.

Cold Chicken, Black Bean, and Quinoa Salad

- 3 - 5 cups chicken meat lightly torn into chunks (or cut)
- 3 - 4 tablespoons of sweet relish
- 2 - 3 tablespoons of mayo
- 1 1/2 can of cooked black beans
- 1 cup cooked quinoa
- one large mixing bowl with lid
- pepper (optional)

Place sweet relish and mayo in bowl and mix together. Then add cooked Quinoa and mix evenly. Drain excess liquid from black bean can before slowly adding and stirring cooked black beans. Next add chicken pieces to the same bowl. Depending on how thick you like your salad you can add more chicken. Place container in fridge overnight to chill. Serve with salad or eat as is. (Note: Sometimes I have to add a little extra relish or mayo the next day for taste).

I brush mine with olive oil and then sprinkle "dirt" liberally and roast on 375 for almost an hour.
They come out crispy and they taste great!
Dirt is a spice that I found at my grocery store: Todds Dirt Seasoning
I believe it is widely available.

this is very adaptable and will make you the hero of the house.
http://www.epicurious.com/recipes/food/views/grilled-dixie-chicken-with-cayenne-spice-rub-108307
cook it inside in the oven or outside on a smoky grill. skip the toast or do cauliflower planks.

I have been eating Chicken Thighs instead of Breasts because it has more flavor. I usually get Grill Mates and shake it on the chicken and cook for about 30 - 40 minutes at 350 degrees.