What are some light, healthy chicken recipes?

Key West Chicken


3 tablespoons Soy sauce


1 tablespoon Honey


1 tablespoon Vegetable oil


1 teaspoon Lime juice


1 teaspoon Chopped garlic


4 Skinless, boneless chicken breast halves


Preparation


In a shallow medium dish, blend soy sauce, honey, vegetable oil, lime juice and garlic. Place chicken breast halves into the mixture.Marinate in the refrigerator at least 30 minutes.Preheat an outdoor grill for high heat and lightly oil grate. Place marinated chicken on the prepared grill. Cook 6 to 8 minutes on each side, until meat is no longer pink and juices run clear.


Nutrient Information


156 Calories


3 g Total Fat


1 g Saturated Fat


1 g Polyunsaturated Fat


3 g Carbohydrates


28 g Protein


5 RE Vitamin A


1 mg Vitamin C


14 mg Calcium


447 mg Sodium


1 mg Iron


0 g FiberWhat are some light, healthy chicken recipes?
Herb Baked Chicken





INGREDIENTS:


3 pounds chicken parts or bone-in breast halves


1/2 cup fine dry bread crumbs


1/2 cup Parmesan cheese


2 teaspoons parsley flakes


1 teaspoon salt


1/2 teaspoon dried leaf oregano, crumbled


1/2 teaspoon dried leaf thyme, crumbled


1/4 teaspoon pepper


1/4 cup melted butter


butter, unmelted





PREPARATION:


Remove skin from the chicken. Combine bread crumbs, Parmesan cheese, parsley flakes, salt, oregano, thyme, and pepper. Dip chicken in melted butter then coat with crumb mixture. Arrange chicken in a single layer, not touching, in a greased shallow baking dish. Dot with butter. Bake at 350掳 for about 1 hour, until chicken is tender.


Mediterranean chicken recipe serves 4.What are some light, 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.
Healthy Chicken Casserole:





55 min 25 min prep


4 servings





1 skinless chicken, cooked,chopped


10 ounces frozen spinach


1/4 cup onions, finely chopped


1/2 teaspoon garlic powder, divided


8 ounces fresh mushrooms, sliced


2 tablespoons margarine, melted


1 cup lowfat mozzarella cheese





1. Cook spinach according to package directions, eliminating salt; drain.


2. Mix onions with spinach.


3. Arrange spinach in bottom of 1 1/2 quart baking dish; sprinkle with 1/4 tsp.


4. of the garlic powder.


5. Arrange mushrooms on spinach and drizzle with melted margarine.


6. Place chicken on mushrooms and sprinkle with the remaining 1/4 tsp.


7. of the garlic powder.


8. Top with mozzarella cheese.


9. Place in 350 degree oven and bake for 30 minutes.
Boil chicken breast's until fully cooked at salt pepper garlic salt ,,,, then brown in pan with no oil on both sides.... then add two can's of corn.. or baby corn and about a half cup water half cup mayonaise,,, and some chilie sauce called tapatio inside.... add parmason cheese... and eat ,,, have you ever eaten a corn on the cob mexican style?? well that is what this taste like... it is the bomb and low fat.....
mix together some garlic, 2 T balsamic vinegar and 2 t mustard. Coat the chicken in the mustard and vinegar and cook in a skillet.
read the recipe thoroughly before trying it out!!





Tandoori Chicken





makes 4 servings:


4 boneless, skinless chicken breasts


mixed salad leaves, such as frisee and oakleaf lettuce or radicchio to serve





marinade:


1. 2/3 cup plain low-fat yoghurt


2. 1 teaspoon paprika (i use chili powder instead)


3. 2 teaspoons grated ginger (i usually put more)


4. 1-2 garlic cloves


5. 2 teaspoons garam masala (see notes at the end)


6. 1-2 medium onions sliced into rings or long strips


7. 1/2 teaspoon salt


8. juice of 1 lemon (medium sized)





a. rinse the chicken breasts well; pat dry and set aside.


b. combine all the marinade ingredients in a large non-reactive bowl, and add the chicken coating them thoroughly.


c. chill for at least 4 hours to overnight, to allow the flavours to penetrate the meat.


d. preheat the oven to 400 F (see notes at the end).


e. remove the chicken from the bowl and arrange them in a single layer in a large oven-proof dish.


f. bake for 30-40 minutes, or until tender.


g. reserve the marinade.


h. baste with a little of the marinade while cooking.


i. arrange on a bed of salad leaves and serve hot.








NOTES:


1. you can find garam masala at any indian food store


2. you will have to test out your preferred amount; 2 teaspoons is just the amount most people use.


3. you can use an outdoor grill to cook the chicken as well if you want to host a barbecue.
If you boil the chicken first, most of the fat will boil off.





Warm chicken salad.


- Boil the chicken.


- Pan fry with your favorite sauce (I use teriyaki)


- Serve hot over a large salad.