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Started By
Message
I need a healthy recipe for chicken breast..
Posted on 4/15/15 at 8:02 am
Posted on 4/15/15 at 8:02 am
Using boneless skinless chicken breasts. Have been dieting but a person can only take so much baked chicken with some slap ya mama and garlic powder.
Does anyone have anything somewhat creative to jazz things up? Would be greatly appreciated.
Does anyone have anything somewhat creative to jazz things up? Would be greatly appreciated.
18
Posted on 4/15/15 at 8:04 am to QuiteTheConundrum
Grill dat baw
Posted on 4/15/15 at 8:08 am to QuiteTheConundrum
I mean...its a chicken breast
grilling...baking...unless you try different marinades or make a sauce, you are not going to get more flavor out of it
grilling...baking...unless you try different marinades or make a sauce, you are not going to get more flavor out of it
Posted on 4/15/15 at 8:10 am to Salmon
Yeah I should have asked more specifically If anyone has a marinade they love or a pan sauce to make that isn't loaded with butter.
Posted on 4/15/15 at 8:11 am to QuiteTheConundrum
you could make a chimichurri sauce
Posted on 4/15/15 at 8:15 am to QuiteTheConundrum
Grilling it tastes way better to me.
This post was edited on 4/15/15 at 8:16 am
Posted on 4/15/15 at 8:17 am to QuiteTheConundrum
toss it in Franks buffalo sauce
Posted on 4/15/15 at 8:20 am to QuiteTheConundrum
Google company chicken. There's a recipe that came with our crock pot that was solid and easy. I'm not sure how healthy it is but it's certainly not unhealthy
Posted on 4/15/15 at 8:20 am to QuiteTheConundrum
I make this on occasion, it does have a lot of olive oil, but overall it is healthy. I usually make some whole wheat noodles and put the chicken breast and accompanying juices over it.
Ina Garten Lemon chicken
Ingredients
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon
Directions
Preheat the oven to 400 degrees F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
Read more at: https://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe.html?oc=linkback
Ina Garten Lemon chicken
Ingredients
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon
Directions
Preheat the oven to 400 degrees F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
Read more at: https://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe.html?oc=linkback
Posted on 4/15/15 at 8:20 am to QuiteTheConundrum
Look up slow cooker recipes too. Also, try thighs instead for more flavor.
Posted on 4/15/15 at 8:21 am to QuiteTheConundrum
quote:
pan sauce to make that isn't loaded with butter.
Plenty of my pan sauces exclude butter, and I'm on the opposite of a diet
After searing them in a pan [preferably not nonstick], toss some onions and garlic in there and sautee, scraping up all the brown bits that stuck to the pan. Then deglaze with chicken broth (some white wine too if you like---not much). Season and add some herbs. Add a good dijon or honey mustard if you want to get it really flavorful, but not necessary. Bring to a hard simmer and let reduce to a nice thick sauce. Some people lightly dust the chicken with flour before pan searing because it will make more crust on the pan (and more crust on the chicken). Nothing crazy--just a tiny dusting. This will help thicken the sauce too.
Salmon's chimichurri suggestion is good too. Season and grill. Then eat with homemade chimichurri. Simple and good.
This post was edited on 4/15/15 at 8:25 am
Posted on 4/15/15 at 8:24 am to LouisianaLady
quote:
After searing them in a pan [preferably not nonstick], toss some onions and garlic in there and sautee, scraping up all the brown bits that stuck to the pan. Then deglaze with chicken broth or white wine or both. Season and add some herbs if you want. Add a good dijon or honey mustard if you want to get it really flavorful. Bring to a hard simmer and let reduce to a nice thick sauce.
I'm doing this tonight with some thighs
do you lightly flour the thighs first? seems that would help thicken the sauce
Posted on 4/15/15 at 8:25 am to Salmon
quote:
do you lightly flour the thighs first? seems that would help thicken the sauce
I actually just edited to say that
It isn't necessary, but I like to. And I agree--it is so much better with thighs.
Posted on 4/15/15 at 8:28 am to LouisianaLady
I do that all the time
Posted on 4/15/15 at 8:31 am to QuiteTheConundrum
Smoke them. Marinate in lemon juice, apple juice, garlic, etc before and smoke at a relatively low temp - 225. I'll spray some apple juice on them a few times during the smoke. My smoker has a water pan over the wood box and this helps to keep moist.
Comes out flavorful and moist and freezes well. We eat as is or in salads, sandwiches, pizza.
Comes out flavorful and moist and freezes well. We eat as is or in salads, sandwiches, pizza.
Posted on 4/15/15 at 8:31 am to jimbeam
It is my favorite way to eat chicken. I have never been much of a chicken fan on its own, but this got me on it. 
Posted on 4/15/15 at 8:34 am to QuiteTheConundrum
You can brown the chicken breasts in a skillet and add any combination of things you like. I like:
onions and peppers
Curry
Chicken spaghetti - if you use whole wheat pasta, it's very healthy
Mushrooms
Onions and chutney
Try using those McCormick marinating packets.. (I like the Mesquite marinade)
Add your cooked chicken breasts to spinach salad and add feta cheese.
Add the chicken breasts to green salad.
Posted on 4/15/15 at 8:47 am to QuiteTheConundrum
Bread it and fry it in olive oil.
Posted on 4/15/15 at 8:48 am to QuiteTheConundrum
quote:
Yeah I should have asked more specifically If anyone has a marinade they love or a pan sauce to make that isn't loaded with butter.
Why do you not want it to have butter? Butter is very good for you. You need those healthy fats.
Posted on 4/15/15 at 8:55 am to QuiteTheConundrum
(no message)
This post was edited on 10/20/21 at 1:31 pm
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