Can you give me a healthy ,tasty chicken recipe?

Question

Please no grilled chicken. I am so sick of grilled chicken

Answer 1

ok this is my favor ate and very easy.

you get chicken tenders.or boneless chicken breast.
Then you spray the bottom of the pan with a cooking spray.
Cook the chicken for a little while and then pour in a can of
chicken broth, and then also to season it I also put Mrs. Dash, and some garlic powder or salt. cover and cook until the broth is almost completely gone. And it's great with noodles, mashed potatoes. rice.

Answer 2

Here is an easy-one. You can use Breast meat if you're on a diet. I use a leg and Thigh cut. I should be on a diet. This is done in a pan. It's Chicken in Balsamic vinegar and Garlic. Take about 5-9 cloves of garlic. Now this is important cut them into and take the core out. That's the green stem in the middle. This will greatly reduce Garlic breath but you get all the flavor. Take the chicken after washing it and drying it use a little Fluer de sol or Pink salt or Grey salt. Don't use cheap iodized salt. Braze it in the pan on both sides. Now add the Garlic and pour in good Balsamic vinegar. Don't use the white balsamic since that's not balsamic vinegar. It's really just a white wine vinegar. Use enough to cover the chicken half way cover the chicken and cook at low temperature ( not too low) let some of the Balsamic reduce by half. Turn the chicken once in the pan to allow the Balsamic to coat it. I also use some spices like a little rosemary and thyme. Not too much because the Balsamic and the Garlic will be the stars here. Never use low quality Balsamic Vinegar. Costco has good Balsamic vinegar and it's reasonable. So does Cost plus and Trader Joes.
Cheap stuff is not really balsamic vinegar . It has Caramel color and corn syrup in it.Yuck. It is easy to cook and can be put over a nice Linguine pasta or Fettucini. It comes out very sweet and the Garlic makes it wonderful. If you don't core it you'll have no friends for days.

Answer 3

KOTA LEMONATI
Sautéed chicken breast with fresh mushrooms, artichokes, basil and
tomatoes, served with rice or pasta.

YUMMY!

Here´s another-
Mediterranean Chicken Pockets



The tangy, tasty filling for these sandwiches is like a Greek twist on chicken salad. You may never return to the old celery-and-mayo version!

Credit: Slim-Fast

Servings: 4

Ingredients:

Nonstick cooking spray
1 teaspoon canola oil
1 1/2 pounds skinless, boneless chicken breasts
1 (10-ounce) box frozen peas
2 medium tomatoes, washed and chopped
2 ounces feta cheese, crumbled
1 scallion, washed, trimmed and chopped
1/2 cup plain nonfat yogurt
1/2 cup fat-free mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill
4 (1 1/2-ounce) pita bread rounds, halved crosswise
1/2 small head iceberg lettuce, outer leaves removed, washed, dried and separated into leaves
Directions:

Spray a large nonstick skillet with cooking spray, brush with oil and heat over a medium-high flame. Add the chicken breasts and saute, turning frequently, until cooked and no longer pink inside, 8 to 10 minutes, or the until internal temperature is 170 degrees F. Remove from the skillet, place on a platter, cover and let cool in the refrigerator.

Meanwhile, bring 1/2 cup water to a boil in a medium saucepan and add the frozen peas. Bring to a boil, reduce the heat, cover and simmer 4 minutes; do not overcook. Drain and set aside.

Cut the cooled chicken into 1/2-inch pieces. In a large bowl, combine the chicken, cooked peas, tomatoes, feta cheese and scallion. Fold in the yogurt, mayonnaise, lemon juice and dill and toss well.

Line the inside of the pita halves with lettuce and stuff with the chicken mixture.

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 5

chicken salsa is fab and tasty.fry some chopped onions and garlic in a little olive oil( it is healthy cos it helps lower cholesterol) add some sweet smoked paprika fry for 2 mins or so, add chopped bell peppers and a tin of chopped tomatoes then add ur chicken breasts . u can grill these before hand if u prefer just for a bit of colour or they may end up a little pale and insipid. cook thoroughly and then if u r feeling extravagant a few slices of hard strong cheese over the chicken and whack it into a hot oven to melt . its so tasty.

Answer 6

Split Roasted Chicken with Lemon Sauce Recipe courtesy Kathleen Daelemans
Show: Cooking Thin

1 (3 1/2 to 4-pound) chicken, giblets and cavity fat removed
Coarse grained salt and cracked black pepper
1 cup freshly squeezed lemon juice *see note
1/4 cup olive oil
1 tablespoon red wine vinegar
1 clove garlic, minced
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
Chopped parsley, for garnish
Note: if you don't like super-lemony lemon chicken ? use 3/4 cup lemon juice and 1/4 chicken broth or water

Preheat oven to 500 degrees F. Put the oven rack in the middle of the oven.
Using a sharp knife or poultry scissors, cut through bones on either side of backbone. Remove and backbone (save for soup stock). Place chicken breast side up on cutting board. Flatten chicken by placing the heel of your hand over the breastbone and pressing down firmly. Season chicken generously on all sides with salt and pepper. Refrigerate overnight or let stand at least 1 hour in the refrigerator.
Roast chicken, rotating once, for 20 minutes, reduce heat to 325 degrees F and cook 15 minutes more or until an instant read thermometer inserted in thickest part of thigh reads 160 degrees F, or until juices run clear.
While chicken is roasting make the lemon sauce. Whisk together lemon juice, olive oil, red wine vinegar, garlic, and oregano. Season with salt and pepper.
Remove the chicken from the oven and place on a cutting board. Cut chicken into pieces. Pour the fat off the broiler pan, leaving the solids. Add chicken back to pan. Pour lemon sauce over the chicken and place the pan back in oven and cook for 5 minutes. Garnish with parsley. Serve over rice.

Tip: Listen, your doctor would roll her eyes if she knew you were cooking chicken with the skin on but chicken has skin. That's the way they sell it and unless you're a master butcher, it's hard to get off. That said, just because it's there doesn't mean you should eat it. Don't.
Tip: The recipe works perfectly fine with a whole chicken cut in half, quarters, eighths, or any which way. If you're cooking for one, cut the recipe down and the cook time too.
Morph: Chicken wraps, chicken tacos, chicken salad, chicken sandwich...
Tip: If you're the least bit apprehensive about cutting up a hot chicken, buy it cut up or cut it up yourself before you cook it.

Nutrition Information
Nutritional Analysis per serving Calories 403
Fat 20.5 g Saturated Fat 3.6 g
Carbohydrates 6 g Fiber 0
Protein 49 g

Try our Fat & Calorie Calculator for additional information.


enjoy dinner tonight

Answer 7

Ranch Chicken Breasts

4 Chicken Breasts (no skin)
1 bottle no fat Ranch Dressing
1 box chicken stuffing

Cover chicken breasts in dressing, roll in the stuffing. Bake at 325 for about 30 minutes. YUMMY! Add a salad or vegs.

Answer 8

Do you like A Fried Chicken without frying at all? Just oven baked, but very crispy.

Look at my Recipes (Chicken) in my blog.

Answer 9

I made this up
Greek chicken roll ups

4 chicken breasts pounded out thin
fresh basil about 1/2 cup
Fresh garlic-minced 3 cloves or more for garlic lovers
2 Shallots-minced
Kalamata olives 1/4 cup
Feta cheese 1/4 cup
Olive oil 2 tbs
Greek salad dressing, about 1 cup
Salt and pepper to taste
(You can add more or less of the ingredients depending on your tastes, I never measure.)

combine all of the ingredients except the chicken in a bowl ans stir to combine.
place about a TBS in the middle of each chicken breast. Roll up and seal with toothpicks.
Pour the greek salad dressing over the top and bake at 350 for 35 minutes


Now this one is grilled chicken but it is shredded into a soup , so it doesn't count. In fact I am making this tomorrow.

Yucatan lime soup

1 chicken breast
2 corn tortillas
5 ripe plum tomatoes
4 slices thick white onion
6 cups fat free chicken broth
2 raw garlic cloves, slivered
2-4 serrano chili peppers, trimmed and sliced into thin rings
1 bunch of cilantro tied with a string (reserve 12 sprigs for garnish)
1 poblano chilie pepper roasted, peeled and julienned
8 tsp fresh lime juice
4 lime wedges

Preheat oven to 350 cut tortilas into strips and bake 12 minutes.
Grill chicken 5-7 min per side, shed when cool
Grill tomatoes turning once about 5 min or until blackened, chop coarsely
Grill onion untilsoft but not blackened
Place tomatoes, garlic, onion, broth, cilantro, peppers, chilies and chicken in a pot. Bring to a boil, reduce heat and simmer for 25 minutes
Remove cilantro and discard. Ladle soup into bowls and add 2 tsp lime juice, garnish with cilantro sprigs and lime and chips.

148 calories per serving 16g protein 18g carb 2g fat
17mg cholesterol 561 mg sodium

Answer 10

This recipe is really easy to cook.

COUNTRY STYLE CHICKEN AND VEGETABLES

4 lg. cloves garlic
2 tbsp. chopped fresh rosemary or 2 tsp. dried rosemary
2 tsp. chopped parsley
1 tsp. salt
1 tsp. black pepper
1/4 c. Olive oil
3 lg. Portobello mushrooms, cut into1-inch pieces
2 lbs. small red potatoes
4 medium carrots
1 medium onion
6 chicken quarters
2/3 c. chicken broth
1 c. chicken broth

Heat oven to 400 F. Coat two large roasting pans with non-stick cooking spray. In a small bowl, combine the chopped garlic, rosemary, parsley, salt, pepper and oil. In a large bowl, toss mushrooms, potatoes, carrots and onion with two tablespoons herb mixture. Spoon into roasting pans, dividing the mixture equally between the two. Brush the remaining herb mixture over chicken pieces. Place chicken, skin side up in pans and arrange the vegetables around them. Bake in 400F. oven for 45 minutes. Add 1/3 cup of chicken broth to each roasting pan. Baste the chicken with pan juices. Continue to bake for 15 minutes longer. Remove the chicken and vegetables to a serving dish, keep warm. Place one pan over medium heat on stovetop. Add 1 cup chicken broth. Bring to a simmer, scraping up any browned bits from bottom of pan. Pour liquid through strainer to a small bowl. Repeat with remaining roasting pan and chicken broth. Pour pan juices over chicken and vegetables and serve.