Chicken

Do you like spicy?

Smother chicken breast in steak seasoning, chili powder, paprika, corriander, cayenne and brown sugar. And I really mean smother. Generous (palmful) amounts of everything!!!!!!!! Except the cayenne of course lol

If you grill it, it's fantastic. Otherwise you can cook it on a stove top as well. But if you grill it the sugar caramelizes and makes the best crust.... ahhhhhh yum.

My fave.

Ok....I have 2 favorites..... They both start by boiling and shredding boneless, skinless chicken breast.

Option 1) Combine 4-5 ounces with 1-2 tbs to taste of Philly Sante Fe Cooking Cream. Stuff into LaTortilla Factory High Fiber, Low Carb wrap along with 1/4-1/2, again depending on your tasebuds and calorie allowance, fresh avacado.

Option 2) Combine 24 oz with 1 bag of sliced almonds and a small can of pineapple tidbits or fresh finely chopped pineapple, and just enough light mayo to give a smooth consistency. I even cut the mayo with just a little lemon juice. This tastes best after it chills and the flavors mix overnight. I enjoy on LaTortilla Factory High Fiber, Low Carb wrap with tomatoe and lettuce.

Once the chicken is cooked and shredded, either options take only minutes to prepare and fit nicely into my daily allowances.

Chili Chilli "fried" chicken:

chicken thighs
1 envelope McCormick's White Chicken Chili powder packet (if you can't find it, use a mixture of 1 tbsp cumin to 1 tbsp flour)
1 bottle sweet chilli sauce (My brand name is Mae Ploy, but Frank's makes it too, and Trader Joe's has it too)
1 tsp EVOO (optional if your skillet is nonstick)


Rip the skin off of a bunch of chicken thighs. Place the oil in a skillet and start to brown the outside of the thighs. Sprinkle the chili powder packet all over the thighs, until it starts to coat them. Keep browing and turning the chicken as it cooks. When it's almost finished, pour sweet chilli sauce over the thighs and let the heat from the pan glaze it onto the thighs.

SOOOO good.

Bump!
These are all fantastic ideas! My favorite chicken is cilantro lime chicken. You make a pesto marinade out of cilantro, walnuts, garlic and olive oil, marinate the chicken put it on skewers and grill it. When you are eating it you squeeze lime juice on it. It is SO good!

Bang Bang wrap
Preparation time 10 minutes
Cooking time 2 minutes
Ingredients
• 2 large flour tortilla
• 5 little gem lettuce leaves, chopped
• A handful cucumber, peeled, sliced and half mooned
• 1 small spring onion, sliced
• 80g smoked chicken, shredded
• A sprinkling of dried chilli
For the sauce
• 30g chunky peanut butter
• 1 tbsp sweet chilli sauce
• 1 tsp soy sauce
• 1 tbsp coconut milk
• Fresh mint
• Fresh coriander
For the sauce
• 30g chunky peanut butter
• 1 tbsp sweet chilli sauce
• 1 tsp soy sauce
• 1 tbsp coconut milk
• Fresh mint
• Fresh coriander
How to make bang bang chicken wraps
1. To make the sauce, mix all the ingredients together. Add the shredded chicken.
2. Lay the flour tortilla onto a surface. Lay the lettuce, cucumber, spring onion and chicken onto the centre of it.
Per serving
335kcals
11.2g of fat
not hugley low in calorie but makes a nice "treat"

Chicken penne and broccoli
For an easy speedy supper dish, try fusilli or penne with cooked chicken in a creamy ...
Serves 4
Ingredients
• 300g fusilli or penne
• 150g broccoli, broken into small florets
• Low fat cooking spray
• 350g skinless, boneless chicken, cut into strips
• 6 spring onions, finely chopped
• 150g low fat soft cheese with garlic and herbs
• 150ml skimmed milk
• Finely grated rind of 1 lemon
• 100g frozen petit pois or garden peas, thawed
• 12 cherry tomatoes, halved
• Salt and freshly ground black pepper
• Basil leaves, to garnish
Cook the fusilli or penne in a large saucepan of lightly salted boiling water for 6 minutes. Add the broccoli to the pasta and cook for 5 more minutes.
Meanwhile, mist a wok or frying pan with low fat cooking spray. Add the chicken and stir-fry for 5-6 minutes, until cooked.
Add the spring onions to the chicken and cook for a further 3-4 minutes. Drain the cooked pasta, reserving 2 tbsp of the cooking water.
Return the cooking liquid to the saucepan and add the low fat soft cheese, milk and lemon rind. Heat, stirring with a whisk, until hot and smooth.
Tip the pasta, broccoli, chicken, peas and cherry tomatoes into the sauce and stir gently for 1-2 minutes to heat through. Serve, garnished with basil leaves.
Cook's tip:
Make the recipe with 150g cooked peeled prawns instead of chicken, adding them to the sauce with the peas.
Per serving:
470kcals
8g fat (of which 4g is saturated)

LAST ONE saved the best to last! :happy:

Chicken, lime and coconut parcels recipe

Thai flavours are great in quick-cook dishes; however, they are equally thrilling when cooked long and ...
Serves 4
Takes 30 minutes to make and 2½ hours' steaming

Ingredients
• 2 green chillies, deseeded
• 2 garlic cloves
• Juice of 1 lime
• 1 heaped tbsp shredded kaffir lime leaves (we used Bart Spices, from major supermarkets) or the grated zest of 1 lime
• Handful fresh coriander, with stalks
• 1 tbsp cumin seeds, dry-toasted
• 3 tbsp Thai fish sauce
• 4 tbsp coconut cream
• 4 banana leaves (optional, from Asian supermarkets)
• 4 x 250g free-range chicken legs
• Red chillies, sliced, to garnish
METHOD
How to make chicken and coconut parcels
1. In a mini food processor, blitz the green chillies, garlic, lime juice, lime leaves or zest, coriander, cumin, fish sauce and coconut cream to a paste.
For a variation, use duck legs instead of chicken, and replace the green chillies with red chillies in the curry paste, if you like.
2. Cut 4 sheets of baking paper, each 30cm x 40cm (make them double-thickness if you're not using banana leaves) and top each with a banana leaf, if using. Rub the chilli paste over the chicken legs, massaging it all over. Put a chicken leg onto each banana leaf or sheet of baking paper (if not using banana leaves) and wrap tightly around the chicken, tucking the edges under and gathering up the sides to make a parcel. Tie each one tightly with kitchen string to seal.
3. Take a large pot with a steamer insert, half-fill with water and bring to the boil over a high heat. Arrange the chicken parcels in the steamer (which shouldn't touch the water) and cover with a tight-fitting lid. Reduce the heat slightly to a steady simmer. Steam for 2½ hours or until the meat is completely tender - top up the pan with water from time to time, so it doesn't boil dry. Remove the chicken parcels and set aside to rest for about 5 minutes.
4. Place each parcel on a serving plate and open it, being careful to keep all the lovely juices inside. Garnish with red chilli slices and serve with steamed jasmine rice and stir-fried sugar snap peas.
Per serving:
264kcals
9.7g fat (1.6g saturated)
44.1g protein
1.9g carbs
1.1g sugar
2.6g salt

+Toss them in your crockpot with some Barbecue sauce, cool on low for 8-10 hours and then put them in the bowl of your KitchenAid (or other stand mixer) with the cookie dough paddle to make perfectly shredded chicken.

+In a 9x13 pan, put in a cup of brown rice, 3-4 boneless skinless chicken breasts 1 can of cream of chicken soup, 1 onion soup mix packet and a cup of hot water. Bake until done. (We have also done this subbing Velveeta for the soup)

+A dash of salt, Lemon juice and freshly ground black pepper then grill them on the Barbecue with fresh veggies.

There are some great ideas coming in here! I particularly like the chicken salad made with avocado! Gonna try that one.