Ideas for b/s chicken breasts for dinner?
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rowdylibrarian
Posts: 251 Member
Hi, y'all! I have boneless, skinless chicken breasts in the fridge for dinner for the family tonight. I'm really tired of the ways I usually make them. Could you share some of your b/s chicken breasts dinner ideas? (We don't have a grill...) Thanks a lot!
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Replies
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If I'm feeling really lazy, I just give them a solid dusting of garlic salt & black pepper and pop 'em in the oven.
One of my favorites, if I have a little more time is this one-
http://www.skinnytaste.com/2011/04/healthy-baked-chicken-nuggets.html
Hope it helps.0 -
Cut breasts into chunks, toss into a hot skillet and brown. Pour in a some teryaki or sweet and sour sauce and serve with brown rice and broccoli.
Sprinkle with Carribean jerk seasoning and bake/grill them.
Marinate them in Italian dressing.
I know we do a lot more with them, I just can't think of it right now.0 -
Mix Dijon mustard with herbs de Provence (spice mix) and grill or broil.
Cut in chunks and sauté with chicken sausage and a dash of Worcestershire sauce.
Cook broccoli, carrots, onions and bell peppers in a skillet until almost tender-- add chicken pieces, sauté until veggies are tender. Add soy sauce and sriracha to taste.0 -
We usually have them grilled with teriyaki sauce over rice. But I also like to sear in a skillet with just a tad butter or olive oil, then add water & cover to steam them done. I sprinkle with a little grated low-fat cheddar or mexican cheese while they're hot then top with salsa and a dollop of sour cream. Yummy!!0
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I usually boil it, til the water is out.
Boil in water with Basil and some oregano, then add either a bag of mixed peppers and have semi fajitas
Or Put a bag of mixed veggies in with some cheese and ritz crackers makes a good casserole0 -
I like to bake mine in parchment. Put a square of parchment down, then a tablespoon of whatever sauce you like (Ive done bbq, teriyaki, mustard and other marinades), fold them into packages and bake at 350-400. They take somewhere between 20-30 minutes, and even if you overcook them, they still come out juicy and moist, flavored with whatever sauce you used.0
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Yum! Thank you all for the suggestions!0
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Grilled chicken nuggets
Grilled chicken salad
Barbecue Chicken Baked Potato
Grilled chicken quesadillas
Just grilled chicken, veggies, carb & fruit
Spaghetti, sauce & chicken
Chicken spaghetti0 -
There's some great ideas here!0
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Someone already mentioned skinnytaste.com, but I wanted to repeat it. Lots of great ideas for chicken and everything else you can imagine.0
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For my son, I make gluten-free chicken strips. I just crush up gluten-free corn flakes (they have some organic, unsweetened types out there), throw in onion/garlic powder, some sea salt and wala. for me I dip in egg first and bake them.0
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Cook them up in a skillet, and add them either to a spinach wrap or bread (I prefer the wrap), with provolone cheese, sun-dried tomatoes, and a little basil pesto. It's amazing.0
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Coat chicken tenders in egg white. Dredge them in Panko with seasoning added to it and bake for about 35-40 minutes at 375F.0
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Cut a slit into each breast and stuff with spinach, sundried tomato, and goats cheese(or any cheese you like but only a small bit). use toothpicks or cooking "twine" to tie up chicken. Do a quick pan fry to brown chicken then bake off in oven0
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rinse chicken
coat in egg wash
dip in seasoned almond flour
fry in coconut oil
prepare a spaghetti squash
mix with sauce of choice
put chicken on squash, cover with more sauce and cheese.
voila, low carb chicken parm0 -
http://www.frenchs.com/recipe/tangy-ranch-chicken-RE1819
my children love this.
2/3 cup Ranch dressing
1/3 cup FRENCH'S® Classic Yellow® Mustard
3 tbsp. brown sugar
4 to 6 (5 oz.) boneless skinless chicken breasts
Directions:
MIX salad dressing, mustard and sugar. Pour 1/2 cup sauce into serving bowl.
COAT chicken with remaining sauce in 3-qt. greased baking dish.
BAKE chicken at 350°F for 25 min. until cooked. Serve with reserved sauce.0 -
Made me think of my inside out chicken kievs.
Blitz some breadcrumbs with lots of garlic in a blender, mix with a little low fat spread or a cheese triangle & lay on top of the chicken breast & pop in the oven (I normally put it in a dish with foil over the top to stop it drying out). yum.0 -
I love mine poached - simmer them in some chicken stock for about 20 minutes. Keeps them lovely and tender, and if you do a couple, then the cold chicken leftover is really good in salads. Plus I then use the stock to make risotto or soup.0
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wat too many calories in the garbage your cooking it with, salt, pepper..keep it moist0
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dice 1 med shallot (approximately 4 tbsp) and 2 cloves of garlic
cut uncooked chicken breast into pieces (try to keep them close in size for even cooking)
add 1 tsp hemp oil (or whatever oil you use) to skillet on med heat
brown shallots (or whatever type of onion you like) and garlic
add 2 tsp italian seasoning and stir briefly
add chicken pieces and stir to coat in oil
add ginger
cook until chicken is done through
approximately 20-25 minutes total depending on your prep time.0
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