Need easy chicken recipes

My go-to easy chicken recipe is to saute 1/2 inch chunks of chicken with garlic, chopped onions, pepper, salt and lemon juice over a little olive oil, then add to a bowl of brown rice and mix it up. I've never attempted to made a ton for the week, and don't know if the leftovers would be great after more than a couple days in the fridge, but it's definitely easy to make, yummy, and lower in calories (so long as you check your proportions!) I love serving this with some sauteed zucchini, garlic, and shallots (or onions, whatever you have!) on the side. You could probably mix things up a bit for the leftovers and make it with quinoa instead of brown rice one night for a little protein punch!

Another go-to is grilled skewers with chicken, onions, green or red peppers, mushrooms and zucchini (really, whatever veggies you have lying around!) A little ground pepper, garlic salt and whatever seasonings you love make this delicious! You can always prep the skewers earlier in the week and keep them in the fridge, then just fire up the grill on your busy evening and throw them on!

I like to grill boneless skinless chicken breasts about 1.5 pounds, cut it up and mix in a bag of frozen stir fry veggies in a sauce pan... in seperate pot I make 2 cups of brown rice and then mix it all together with a little bit of low sodium soy sauce.

some times I add shrimp too! It is delicious!

No problem! Good luck!

MONTEREY CHICKEN

4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce ( I use Bull's Eye)
1/4 c. real bacon bits
1 c. colby and jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

***This is the first time we marinated the chicken breasts before cooking and they were great. You don't have to though. Marinade: 1/4 c. olive oil, 2 T. soy sauce, 2 tsp. McCormick Montreal Steak Seasoning. (We only marinade about a half hour or the meat gets too salty for us.)



Crock pot Buffalo chicken lettuce wrap tonight for dinner, 

Ingredients: 

For the chicken: 

24 oz boneless skinless chicken breast 
1 celery stalk 
1/2 onion, diced 
1 clove garlic 
16 oz fat free low sodium chicken broth 
1/2 cup hot cayenne pepper sauce (I use my homemade hot sauce but Frank's works good.) 

For the wraps: 

6 large lettuce leaves, Bibb or Iceberg 
1 1/2 cups shredded carrots 
2 large celery stalks, cut into 2 inch matchsticks 

Directions: 

In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on high 4 hours or low for 6-8 hours. 

Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken. 

To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating! 

Servings: 6 • Size: 1/2 cup chicken + veggies •Calories: 147.7 • Fat: 0.1 g • Carb: 5.2 g • Fiber: 1.6 g • Protein: 24.9 g • Sodium: 879 mg 



The BBQ pulled chicken is very easy: 

2.5 Ibs of boneless skinless chicken breasts 
3 Tablespoons of cider vinegar 
2 Tablespoons of worchestershire sauce 
1 Tablespoon of chilli powder 
1 Tablespoon of Paprika 
2 Tablespoons of sugar free honey 
1 Tablespoon of reduced sodium tomato paste 

Combine all ingredients, and cook on low for 5 hours.


Creamy Chicken & Veggies 


Prep Time: 20 minutes 
Cook Time: 7 hours, 30 minutes 
Total Time: 7 hours, 50 minutes 
Ingredients: 
• 4 pound chicken, cut into serving pieces 
• 1 teaspoon salt 
• 1/4 teaspoon pepper 
• 2 tablespoons olive oil 
• 2 pounds small red potatoes, halved 
• 1 (16-ounce) package baby carrots 
• 1 onion, chopped 
• 3 cloves garlic, minced 
• 14-ounce can low sodium chicken broth 
• 1 cup light sour cream 
• 3 tablespoons Dijon mustard 
• 3 tablespoons honey 
• 3 tablespoons flour 
• 1 teaspoon dried thyme leaves 
Preparation: 
Sprinkle chicken with salt and pepper. Heat olive oil in large skillet and brown chicken, skin side down, until skin is brown. 
In 4-5 quart slow cooker, place potatoes, carrots and onion. Top with chicken. Pour chicken broth over all. Cover crockpot and cook on low for 8-9 hours until chicken is thoroughly cooked and vegetables are tender. 
In small bowl, stir together light sour cream, mustard, honey, flour, pepper, and thyme until well blended. Stir into mixture in crockpot and turn heat to high. Cook for 15-20 minutes, stirring occasionally, until thickened. 8 servings 


CHICKEN TACO SOUP 
Just open a can of this and that and off you go! 

Ingredients 
2 chicken breasts, boneless and skinless 
1 can (15 oz) baked beans 
1 can (15 oz) kernel corn 
1 can (15 oz) kidney beans 
1 can (14 oz) black beans 
3 cans (14 oz) stewed tomatoes 
1 package taco seasoning mix 

Directions 
• Put chicken breasts in bottom of slow cooker (Crock-pot). 
• Mix all ingredients and pour over chicken. 
• Cook 6-8 hours on LOW heat. 
• Take chicken out and shred with knife and fork and mix back in. 
• Cook another 30 minutes. 
• Serve with low-fat shredded cheese and/or low-fat sour cream. 

Servings per recipe: 16 Per serving: 132 calories, 3 grams fat, 18% calories from fat, 15 grams carbohydrate. (Counts as 2 Weight Watchers points.) 


You can make this, using more like 2 lbs of chicken breast (frozen work great, but fresh/thawed works too). It really shrinks up in the crockpot. ---you can also brown 1lbs of hamburger meat (beef or turkey) and use that instead. --- I also use pinto beans in place of baked beans and only 1 or 2 cans of tomatoes. Diced tomatoes work well too. I also add a diced onion and a little fresh minced garlic. The next time I make this, I will be using a homemade taco seasoning which will cut the sodium WAY down. Just google homemade taco seasoning, there are a bazillion recipes out there.


CHICKEN CACCIATORE 


Ingredients 
1 cut-up skinned chicken – cut into parts 
1 onion – cut into large pieces 
2 green or red bell peppers – cut into large pieces 
32 ounce jar low-fat spaghetti sauce – may add 1/4 cup water if thick variety of sauce 
1 can black olives 

Directions 
• Place onions, bell peppers, and olives on the bottom of the crock. 
• Place chicken parts on top. 
• Pour spaghetti sauce over top. 
• Cook on LOW for 8 hours. 
• Serve over cooked pasta. 

Servings per Recipe: 8-10. Per serving: 147 calories, 2.6 gm fat, 16% cals from fat. 


Chicken Enchildas

4-6 boneless skinless chicken breasts 
8 oz cream cheese 
2 cans enchilda sauce, red or green 
1 can black beans 
1 can corn 
tortilla shells 
shredded cheddar cheese 
Sour cream, black olives, lettuce etc to taste 

Place chicken breasts in crockpot, and smother with one can of enchilda sauce, cream cheese, black beans and corn. Cook on low 8 hours. When ready to prepare meal, stir the chicken well to shread. 

Spread chicken mixture down the center of softshell tortillas, and roll up. Place seam side down in a 9 x 13 inch casserole pan. You can fit six enchildas in the pan. Pour second can of enchilda sauce on top and cover with shredded cheddar cheese. Bake at 325-350° until heated through, approximately 30 minutes. If you make these ahead of time, you will need to bake longer. 

Serve with lettuce, more shredded cheese, sour cream, black olives, etc. to your taste. 

The leftover chicken mixture makes great chicken tacos, and this recipe freezes well. Use low-fat or non-fat cream cheese and whole grain tortillas to make it healthier. 
This works out to about 300 per enchilada depending on how you garnish it


Easy Garlic Chicken

Ingredients:
Servings:
4
• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 3 teaspoons olive oil
Directions:
1. 1
Preheat oven to 500°F and lightly grease a casserole dish.
2. 2
In small sauté pan, sauté garlic with the oil until tender.
3. 3
Remove from heat and stir in brown sugar.
4. 4
Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5. 5
Add salt and pepper to taste.
6. 6
Bake uncovered for 15-30 minutes.

Chicken and almost anything else in a crock pot. I love putting salsa over the chicken and then cooking it
all day.I then use it to make burritos, tacos, salads and nachos.Saves time and money.

I cook chicken breasts. Let them cool. So you could do it on the weekend for the week and just stick them in the fridge. Cut them up into bite size pieces. Mix in greens, veggies and a dressing made out of olive oil and balsamic vinegear. It's quick, easy and keeps me full.

I like to grill boneless skinless chicken breasts about 1.5 pounds, cut it up and mix in a bag of frozen stir fry veggies in a sauce pan... in seperate pot I make 2 cups of brown rice and then mix it all together with a little bit of low sodium soy sauce.

some times I add shrimp too! It is delicious!

I do something similar, but I also have a bunch of disposable/reusable containers and after I cook the chicken and rice, I assembly line measure out each portion... 3oz chicken, 1/2 cup brown rice, 1 cup frozen veggies (whatever type strikes my mood). Then, I have a variety of low sodium sauces. I just grab one meal, decide which sauce I want that day, stir and microwave. They are great to take to work for lunches.

Chicken, Garlic, and Brown Sugar

1 teaspoon butter
2 cloves garlic
4 chicken tenderloins (or 2 breasts cut thin)
2-4 teaspoons brown sugar

1. In a skillet, cook butter, garlic, and chicken together until almost completely cooked. (There should still be a little pink inside.)
2. Add brown sugar on top of chicken, flip and cook slightly. Flip it again and cook slightly. Continue cooking until sugar is caramelized and chicken is browned.

This goes really good with a vegetable medley. My favorite is carrots, zucchini, garlic, and onions. Cut and mix the vegetables in a thick bottomed pot. Add a teaspoon of butter. Cover and let steam. Stir occasionally. (May need to add a little water.)

yum.... they all sound great! Saving these ideas for later.

These sound great, thanks!