What are some good/healthy chicken recipes?

nothing fried please :) thanks!:)What are some good/healthy chicken recipes?
Grilled Raspberry Chicken





鈥?6 boneless, skinless chicken breasts


鈥?1/2 cup frozen raspberries, thawed


鈥?1 cup raspberry vinaigrette


鈥?1/4 cup raspberry vodka (optional)


鈥?1/4 cup finely chopped mint leaves (optional)


鈥?Fresh mint sprigs, for garnish (optional)


鈥?Fresh raspberries, for garnish (optional)





Rinse chicken breasts and pat dry with paper towels. Place chicken in a large zip-top bag. Add raspberries, vinaigrette, vodka (if using) and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.





Preheat grill to medium-high heat. Place chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries if so desired.What are some good/healthy chicken recipes?
I had a wonderful chicken salad in a restaurant not too long ago. They started with a bed of mix greens, added chopped apple, some cranraisins, toasted pine nuts, toasted walnuts, and toasted sunflower seeds, topped it with the chicken pieces (shredded cooked chicken), topped that with some crumbled Feta cheese and then poured Raspberry Vinaigrette (Knotts Berry Farm brand is wonderful - can even get it fat-free) over the salad. Very very good and filling.
here is one to try





sweet %26amp; sour chicken is just as satisfying as the classic Chinese takeout favorite, but without all the extra sugar, salt and saturated fat. The recipe is flexible enough to accommodate your family's favorite vegetables (carrots, scallions, bok choy); just be sure to cut them into similar-size pieces so they'll all cook at about the same rate.





Makes 4 servings, about 1 1/2 cups stir-fry %26amp; 1/2 cup rice each





ACTIVE TIME: 30 minutes





TOTAL TIME: 35 minutes





EASE OF PREPARATION: Easy





2 cups instant brown rice


1/4 cup seasoned rice vinegar


2 tablespoons reduced-sodium soy sauce


2 tablespoons cornstarch


2 tablespoons apricot preserves


2 tablespoons canola oil, divided


1 pound chicken tenders, cut into bite-size pieces


4 cloves garlic, minced


2 teaspoons finely grated or minced ginger


1 cup reduced-sodium chicken broth


6 cups bite-size pieces of vegetables, such as snow peas, broccoli and bell peppers


1 5-ounce can sliced water chestnuts, drained





1. Prepare rice according to the package directions.


2. Meanwhile, whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.


3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate.


4. Add the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, until fragrant, 20 to 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes. Stir in water chestnuts and the chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with the rice.





NUTRITION INFORMATION: Per serving: 465 calories; 10 g fat (1 g sat, 4 g mono); 68 mg cholesterol; 62 g carbohydrate; 34 g protein; 7 g fiber; 674 mg sodium; 406 mg potassium.





Nutrition bonus: Vitamin C (320% daily value), Vitamin A (70% dv), Fiber (28% dv).





3 1/2 Carbohydrate Servings
Prepare boneless, skinless chicken cuts by baking it in a clay pot (SchlemmerTopf, for example). One can bake white or dark meat. Basic recipe, as supplied by SchlemmerTopf if you purchase one, is to lay a bed of sliced onions (at least 2), sliced green peppers (at least two), season lightly (salt and pepper) and add one chopped clove of garlic. Season chicken cuts (legs, thighs, breasts - one can experiment) with salt, pepper and cayenne pepper, place them into the clay pot, bake for 60 minutes at 425.
Chicken and Rice





2 tbsps cooked Rice


Stir in chopped onion and mushroom, cooked with low fat cooking spray


add 1 tbsp sweetcorn and 1 tbsp peas. Serve with 1 med skinned grill breast of chicken.





Lemon-glazed chicken.





8 oz chicken breast strips


4 oz mangetout peas


2 spring onions sliced


1 tbsp clear honey


juice of 1/2 lemon (2 Tbsp)


1 tbsp chopped fresh basi leaves


1 tsp sesame seeds. salt and pepper.





Briskly dry fry the chicken strips in a no-stick pan over a high heat for 3-4 mins until the meat is well sealed. and lightly coloured.


Add the mange tout peas and spring onions with 1 0o 2 tbsp water if need and stir fry for a further 3-4 mins. Add the honey, lemon juice, basil and sesame seeds. season well.


Let the juices come to the boil, coating the chicken with the glaze that is forming.


Serve immediately with 4 tbsp of cooked rice and a mixed side salad with fat free dressing.