Chicken Breast

_dancefloordevil_
_dancefloordevil_ Posts: 58 Member
in Recipes
So, every Sunday I cook up several chicken breasts to snack on, quick lunch, etc. I barbecue them A LOT but need some new ideas for inside Chicken prep. Not necessarily chicken meals but different seasonings/marinades etc etc... Any ideas?

Replies

  • Tiifu
    Tiifu Posts: 8 Member
    I love a sweet chicken breast cooked with brown sugar and maple syrup, yummm
  • Mandilishis
    Mandilishis Posts: 1 Member
    edited December 2017
    Balsamic chicken is really good with a bit of honey. Also, I love a marinade with fresh lemon juice & olive oil or even lemon pepper.
  • TonyB0588
    TonyB0588 Posts: 9,520 Member
    Chicken leg
    Chicken drumsticks

    Breasts are not my favourite chicken part
  • RachelElser
    RachelElser Posts: 1,049 Member
    I really like Shake N Bake on thin chicken breasts- like half an inch thin. You can do the egg/salad dressing with any oil and vinegar dressing.
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  • jstrick20
    jstrick20 Posts: 33 Member
    Don’t forget good old S&P
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  • ritzvin
    ritzvin Posts: 2,860 Member
    chicken salad (small amount of light mayo doesn't add that many calories).
  • Forever_Primed
    Forever_Primed Posts: 8 Member
    Make a variety of different season rub mixes. Here's my usual list of seasoning: Hot curry powder, Paprika, barbeque, Chinese 5 spice, thyme, jerk, all purpose seasoning, fajita seasoning,.

    Just choose any combination of seasoning you like and get your munch on.

    I usually eat chicken thighs, chicken legs, chicken drumsticks before chicken breasts. Not only is it tastier, the fat helps to hit my fat requirements for the day instead of adding additional fat to things via oils etc (not that there's anything wrong with that I just prefer fat from animals).
  • bababs89
    bababs89 Posts: 307 Member
    Sprinkle with a little bit of taco seasoning and top with salsa. Yum!
  • Tweaking_Time
    Tweaking_Time Posts: 733 Member
    edited December 2017
    Chicken Enchilada Casserole - freezes/reheats well too

    Chicken Enchilada Casserole

    Shredded Chicken Breast 23 oz. 690 cal.
    Enchilada Sauce 10 oz. can 75 cal.
    Rotel 10 oz. can 68 cal.
    Onions 1 tbspn 0 cal
    Taco seasoning 1 tbspn 10 cal.
    Corn tortillas 4 servings 280 cal.
    Mexican Cheese 224 gms 320 cal.
    =======
    1433 calores

    Serving ¼ recipe 406 cal.

    Black Beans 10 oz. can drained optional

    Cook chicken in pot - shred when done - add onions and season to suit while cooking. I use salt, pepper, garlic powder and the taco seasoning

    Add Rotel and Enchilada sauce - simmer for a while until thickens (maybe 30 to 40 minutes)

    Add black beans to above if you want

    Once thick enough, remove from heat.
    Place 1/2 of skillet in baking pan, add 1/2 of the tortillas and the cheese on top
    Place rest of skillet on top of prior and add the remaining tortillas and top with remaining cheese
    I shred my tortillas

    Place in oven for a few moments to melt cheese and serve.

    Depending on your components, 1/4 recipe is about 360 calories (430 if black beans used)...it is delicious either way.
  • Antisis91
    Antisis91 Posts: 7 Member
    I love slimming world's Sticky Chicken. Balsamic vinegar, soy sauce and honey, 3tbsp of each
  • WindSparrow
    WindSparrow Posts: 224 Member
    I love marinating chicken breast in lime juice and garlic.
  • GemstoneofHeart
    GemstoneofHeart Posts: 865 Member
    Omg Caribbean jerk chicken is my absolute favorite marinade/seasoning!
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  • sandralang12327
    sandralang12327 Posts: 12 Member
    1 baked chicken breast diced . saute in 1T unsalted butter. Drizzle original franks hot sauce. Yummy. Like buffalo strips only not deep fried
  • Tweaking_Time
    Tweaking_Time Posts: 733 Member
    JerSchmare wrote: »
    If you use marinades, how do you log that?

    You give it something that I use called BEST GUESS. Search for it...if your best guess is 100 calories...use 0.1 Best Guess.

    I look at a marinade like BBQ sauce...how much is on da-bird and best-guess it.
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  • deannalfisher
    deannalfisher Posts: 5,600 Member
    how i use a marinade - put chicken in ziplock baggie; tare out scale, put baggie on scale, pour in marinade - log weight use (most marinades have g serving sizes on bottle) and voila
  • jenfitnessmama
    jenfitnessmama Posts: 138 Member
    I second shake and bake! It's like a treat without adding too many calories.
  • BaristaX
    BaristaX Posts: 151 Member
    I usually marinate chicken breast with a mixture of lemon juice, agave (sometimes skip the agave and use some stevia for some sweetness minus the extra calories from the agave), garlic, soy and a bit of ginger,
    grill it up, then cut into chunks and mix it with quinoa and then make a lettuce wrap out of the mixture
  • RaeBeeBaby
    RaeBeeBaby Posts: 4,246 Member
    Just had chicken breast last night. They were big breasts, so I sliced them in half and did a 10 minute marinade of olive oil, S&P and some smoked paprika. Broiled them for about 5 minutes on each side. They turned out very juicy and now I have plenty for the next few days for salads, tacos or just snacking. I would have added a little lime juice if I had thought about it.

    As far as logging the marinade. I don't worry about that at all. If you must, then add 50 extra calories and call it a day.
  • CowboySar
    CowboySar Posts: 404 Member
    I like to marinate in olive oil, chili powder, smoked paprika, lime juice, with minced onion and garlic. Let them sit about 1 hour. I then BBQ them to get the grill marks on them. I then wrap in tinfoil to keep them moist on the BBQ about 5 mins more a side and viola......
  • ibboykin
    ibboykin Posts: 97 Member
    Here is a dry rub that is fantastic. I grill with it all the time on chicken and also on salmon.
    https://www.themississippigiftcompany.com/products/does-dry-rub-seafood-poultry-and-quail

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