Sicilian SlowCooker Chicken Soup
https://myincrediblerecipes.com/sicilian-chicken-soup/
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Tag: Chicken
Chicken Banh Mi
Chicken Banh Mi
Opt for chicken as a low-fat, high-protein stuffing for this traditional Vietnamese sandwich recipe.
Healthy Sandwich Calorie Count: 275
Directions-
Marinate one skinless, boneless chicken breast in lime juice, Dijon mustard, and siracha, and grill until nicely charred (about 5-7 minutes per side). Put the grilled chicken inside a fresh baguette with cilantro stems and shredded carrots. Squeeze extra lime juice over the top for more flavor.
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Thai Slow Cooker Chicken
Ingredients
Decrease Serving 6 Original recipe yields 6 servings
- 1 (16
ounce ) bottle Asian-style toasted sesame salad dressing (such as Kraft(R) Asian Toasted Sesame Dressing & Marinade) - 1 tablespoon Thai chili paste, or more to taste
- 1 tablespoon ginger garlic paste
- 2 tablespoons peanut butter
- 6 pieces skinless, boneless chicken (such as breast halves and thighs)
Directions
- Step 1 Stir together the sesame salad dressing, Thai chili paste, ginger garlic paste, and peanut butter in a bowl until the mixture is well combined. Dip chicken pieces in the mixture, and place into a slow cooker. Pour the remaining sauce over the chicken. Set the cooker to Low, and cook 4 to 6 hours, until the chicken is very tender.
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Chicken Zucchini Casserole Video
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DIY Cheap & Healthy Meal Prep Idea: Better Than Chipotle DIY Chicken Burrito Bowls
INGREDIENTS
- For the chicken:
- 1 pound boneless skinless chicken thighs (or chicken breasts will also work)
- 1 cup chunky salsa
- 1/2 teaspoon chipotle chili powder
- For the rice:
- 2 teaspoons coconut oil
- 1 cup dry short grain brown rice
- 2 cups water or vegetarian broth
- 1 small lime, juiced
- For the corn salsa:
- 1 cup organic sweet corn
- 1 small red onion, diced (or about 1/2 cup diced red onion)
- 1/4 cup fresh chopped cilantro
- 1 small lime, juiced
- Freshly ground salt and black pepper, to taste
- For the beans:
- 1 (15 oz) can low sodium black beans, rinsed and drained
- To garnish:
- 1/2 cup Go Veggie! Lactose Free Monterey Jack & Cheddar Shreds
- For garnish: Extra salsa, avocado slices (or guacamole), jalapenos if you like spice, cilantro, greek yogurt, hot sauce, etc
INSTRUCTIONS
- Make the chicken: Place chicken, salsa and chipotle chili powder in a slow cooker, cover and cook on low for 6-7 hours or on high for 3-4 hours. Once done cooking, shred chicken with two forks and place back in the slow cooker until ready to serve. If you don’t have a slow cooker, refer to the notes section in the recipe for baking instructions.
- To make the brown rice: Place a medium pot over medium heat and add in coconut oil and brown rice. Toast rice with the coconut oil for 5 minutes; stirring frequently to toast the rice and infused the coconut oil flavor in. After 5 minutes add in water and bring mixture to a boil, then cover, reduce heat to low and simmer for 45 minutes. After 45 minutes, remove heat, and lime juice, then recover and let stand for 10 more minutes. Once done, season with a little salt to taste.
- To make the corn salsa: In a medium bowl, combine corn, red onion, cilantro and lime juice. Season with salt and pepper.
- To make the bowls, evenly distribute rice, chicken, black beans and corn salsa into bowls (or containers if meal prepping.) Garnish with cheese, cilantro, hot sauce and extra salsa, if desired. If you are planning on enjoying the meal later, do not add the avocado. Add once ready to eat.
- Makes 4 servings
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Recipe~Chicken Salad
Easy Chicken Salad Recipe
kristineskitchenblog.com
This easy chicken salad recipe with grapes and pecans makes the best chicken salad sandwiches! I’ve been making this healthy chicken salad recipe for years. It’s great for make ahead lunches!
Prep Time
15 mins
Total Time
15 mins
Servings: 7 peopleCalories: 195kcal
Ingredients
- ½ cup plain Greek yogurt*
- ¼ teaspoon garlic powder or to taste
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 cups cooked chicken shredded or chopped
- ½ cup chopped celery
- ½ cup pecans walnuts or sliced almonds, toasted if desired
- ½ cup quartered grapes*
- ¼ cup finely chopped red onion optional
- bread, croissants or lettuce for serving
Instructions
- In a large bowl, stir together the plain Greek yogurt, garlic powder, salt and pepper.
- Add the cooked chicken, celery, nuts, grapes and red onion (if using). Stir until well combined.
- Taste and adjust seasonings as needed.
- Serve as a sandwich on bread or croissants, or wrapped in lettuce.
Notes
*You may substitute mayonnaise for the plain Greek yogurt.
*Chopped apple is a delicious substitute for the grapes. Or try dried cranberries or dried cherries.
Make Ahead: Store chicken salad in the refrigerator for up to 3-4 days (if made with chicken cooked that same day).
Nutrition
Serving: 0.5cup | Calories: 195kcal | Carbohydrates: 4g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 151mg | Fiber: 1g | Sugar: 3g
Nutrition information is only an estimate.
© Kristine’s Kitchen https://kristineskitchenblog.com
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Mexican Chiken Lasagna
Ingredients
- 1 cup chopped onion
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 4 cups cubed cooked chicken
- 3 cans (10 ounces each) enchilada sauce
- 2 large eggs
- 1 carton (15 ounces) ricotta cheese
- 1/2 cup minced fresh cilantro
- 12 no-cook lasagna noodles
- 4 cups shredded Mexican cheese blend
Directions
- In a large skillet, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in chicken and enchilada sauce. Bring to a boil.
- Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.
- Spread 3/4 cup chicken mixture into a greased 13×9-in. baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.
- Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 396 calories, 22g fat (12g saturated fat), 124mg cholesterol, 757mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 30g protein.
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Baked Chicken Chalupas
Ingredients
- 6 corn tortillas (6 inches)
- 2 teaspoons olive oil
- 3/4 cup shredded part-skim mozzarella cheese
- 2 cups chopped cooked chicken breast
- 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup finely shredded cabbage
Directions
- Preheat oven to 350°. Place tortillas on an ungreased baking sheet. Brush each tortilla with oil; sprinkle with cheese.
- Place chicken, tomatoes and seasonings in a large skillet; cook and stir over medium heat 6-8 minutes or until most of the liquid is evaporated. Spoon over tortillas. Bake 15-18 minutes or until tortillas are crisp and cheese is melted. Top with cabbage.
Nutrition Facts
1 chalupa: 206 calories, 6g fat (2g saturated fat), 45mg cholesterol, 400mg sodium, 17g carbohydrate (3g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.
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