Chicken Breast
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_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?
2
Replies
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I love a sweet chicken breast cooked with brown sugar and maple syrup, yummm4
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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.3
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my dinner tonight is chicken breast stuffed with spinach and goats cheese, wrapped in parma ham, served with asparagus & mushrooms and quinoa.7
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Chicken leg
Chicken drumsticks
Breasts are not my favourite chicken part3 -
Easiest tasty marinade I use is light Italian salad dressing. I've made fancy ones before with balsamic and half my spice rack, but I keep coming back to this!5
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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.3
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Don’t forget good old S&P4
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Pickle juice marinade. Eat your jar of pickles, save the juice and let your chicken take a bath in it before you grill. SO good.
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chicken salad (small amount of light mayo doesn't add that many calories).2
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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).3 -
Sprinkle with a little bit of taco seasoning and top with salsa. Yum!3
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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.
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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.3 -
I love slimming world's Sticky Chicken. Balsamic vinegar, soy sauce and honey, 3tbsp of each0
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I love marinating chicken breast in lime juice and garlic.2
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Omg Caribbean jerk chicken is my absolute favorite marinade/seasoning!1
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1 baked chicken breast diced . saute in 1T unsalted butter. Drizzle original franks hot sauce. Yummy. Like buffalo strips only not deep fried1
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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.0
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