Chipotle Glazed Roast Chicken with Sweet Potatoes
Ingredients
4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
2 1/2 tablespoons olive oil
4 chipotle chilies in adobo sauce, minced
2 garlic cloves, minced
2 tablespoons honey
2 teaspoons cider vinegar
1 1/4 teaspoons salt, plus additional to taste
1 teaspoon cumin
1/2 teaspoon cinnamon
6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry
Directions:
Preheat the oven to 400 degrees. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes. In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each breast. Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes.
4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
2 1/2 tablespoons olive oil
4 chipotle chilies in adobo sauce, minced
2 garlic cloves, minced
2 tablespoons honey
2 teaspoons cider vinegar
1 1/4 teaspoons salt, plus additional to taste
1 teaspoon cumin
1/2 teaspoon cinnamon
6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry
Directions:
Preheat the oven to 400 degrees. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes. In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each breast. Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes.
Asparagus and Cheese Stuffed Chicken
Ingredients:
2 boneless, skinless chicken breasts
16 asparagus spears, washed and trimmed
2 Laughing Cow Cheese Wedges, original flavor
½ cup panko bread crumbs
1 tsp. garlic powder
½ tsp. black pepper
½ tsp. salt
1 tsp. onion powder
Toothpicks
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with non-stick cooking spray. Cut each chicken breast lengthwise and pound to make two equal, very thin cutlets. In a medium size bowl, add panko bread crumbs, onion powder, black pepper, salt and garlic powder. Mix ingredients together. Slice each Laughing Cow cheese wedge in ½ to make 4 equal parts. Lay each chicken cutlet out on a flat surface. Add Laughing Cow Cheese piece to each chicken cutlet and spread to make thin and cover one side of chicken cutlet. Place 4 asparagus spears on top of cheese towards the bottom of each chicken cutlet. Roll each chicken cutlet and secure with 1-2 toothpicks. Dip rolled chicken cutlet into panko breadcrumb mixture, making sure to cover on all sides. Place rolled chicken cutlet seam side down on baking sheet. Spray rolled chicken cutlets lightly with non-stick cooking spray or butter spray. Bake rolled chicken cutlets for 20-25 minutes until cooked through.
2 boneless, skinless chicken breasts
16 asparagus spears, washed and trimmed
2 Laughing Cow Cheese Wedges, original flavor
½ cup panko bread crumbs
1 tsp. garlic powder
½ tsp. black pepper
½ tsp. salt
1 tsp. onion powder
Toothpicks
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with non-stick cooking spray. Cut each chicken breast lengthwise and pound to make two equal, very thin cutlets. In a medium size bowl, add panko bread crumbs, onion powder, black pepper, salt and garlic powder. Mix ingredients together. Slice each Laughing Cow cheese wedge in ½ to make 4 equal parts. Lay each chicken cutlet out on a flat surface. Add Laughing Cow Cheese piece to each chicken cutlet and spread to make thin and cover one side of chicken cutlet. Place 4 asparagus spears on top of cheese towards the bottom of each chicken cutlet. Roll each chicken cutlet and secure with 1-2 toothpicks. Dip rolled chicken cutlet into panko breadcrumb mixture, making sure to cover on all sides. Place rolled chicken cutlet seam side down on baking sheet. Spray rolled chicken cutlets lightly with non-stick cooking spray or butter spray. Bake rolled chicken cutlets for 20-25 minutes until cooked through.
Hummus Crusted Baked Chicken
Submitted by Jamie Smith
Ingredients:
1 lb. boneless, skinless chicken breasts
3-4 TBSP of your favorite hummus (I like roasted red pepper or tomato basil)
1 TBSP lemon juice
Salt, pepper and paprika to taste
Directions:
Spray a 9X11 pan with nonstick cooking spray. Season chicken with salt and pepper and place at the bottom of the pan. Spread a small amount of hummus to cover each chicken breast. Sprinkle the entire dish with lemon juice and paprika to taste. Bake for 20-25 minutes at 400 degrees.
Ingredients:
1 lb. boneless, skinless chicken breasts
3-4 TBSP of your favorite hummus (I like roasted red pepper or tomato basil)
1 TBSP lemon juice
Salt, pepper and paprika to taste
Directions:
Spray a 9X11 pan with nonstick cooking spray. Season chicken with salt and pepper and place at the bottom of the pan. Spread a small amount of hummus to cover each chicken breast. Sprinkle the entire dish with lemon juice and paprika to taste. Bake for 20-25 minutes at 400 degrees.
Crock Pot General Taos Chicken
Ingredients:
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
4 tsp minced garlic
3 Tbsp brown sugar
1 tsp ground ginger
2 Tbsp soy sauce
1/2 tsp crushed red pepper flakes (or more if you like hot)
1 16-oz package stir fry veggies
Directions:
Place chicken in crock pot. Combine remaining ingredients (except veggies), mix well and pour over chicken. Cook on low 5-6 hrs. Then add frozen veggies. Recover and cook on high for 1 hr. or until veggies are hot and chicken has reached desired tenderness. Serve over rice.
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
4 tsp minced garlic
3 Tbsp brown sugar
1 tsp ground ginger
2 Tbsp soy sauce
1/2 tsp crushed red pepper flakes (or more if you like hot)
1 16-oz package stir fry veggies
Directions:
Place chicken in crock pot. Combine remaining ingredients (except veggies), mix well and pour over chicken. Cook on low 5-6 hrs. Then add frozen veggies. Recover and cook on high for 1 hr. or until veggies are hot and chicken has reached desired tenderness. Serve over rice.
Crock Pot Pesto Chicken
Ingredients:
8 boneless skinless chicken thighs
6 ounce jar of pesto
1 package Ranch Dressing Seasoning Mix
1/2 cup chicken broth
Directions:
Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.
8 boneless skinless chicken thighs
6 ounce jar of pesto
1 package Ranch Dressing Seasoning Mix
1/2 cup chicken broth
Directions:
Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.
Crock Pot Buffalo Chicken Lettuce Wraps
Ingredients:
For the chicken:
24 oz boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz fat free low sodium chicken broth
1/2 cup hot cayenne pepper sauce (I used Frank's)....I also like Frank's buffalo wing sauce)
For the wraps:
6 large lettuce leaves, Bibb or Iceberg
1 1/2 cups shredded carrots
2 large celery stalks, cut into 2 inch matchsticks
Directions:
In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and
cook on high 4 hours.
For the chicken:
24 oz boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz fat free low sodium chicken broth
1/2 cup hot cayenne pepper sauce (I used Frank's)....I also like Frank's buffalo wing sauce)
For the wraps:
6 large lettuce leaves, Bibb or Iceberg
1 1/2 cups shredded carrots
2 large celery stalks, cut into 2 inch matchsticks
Directions:
In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and
cook on high 4 hours.
Crock Pot BBQ Chicken
Ingredients:
1 medium unpeeled sweet potato, cut into 1/2 inch pieces
1 large green pepper, cut into strips or cubes
1 large red pepper, cut into strips or cubes
1 cup chopped onion
1 tablespoon quick cooking tapioca (or flour, or some other thickening agent)
1 pound chicken thighs or drumsticks
1 15oz cans of tomato sauce
2 tablespoons packed brown sugar
1 tablespoons Worcestershire sauce
1 tablespoon ground yellow mustard
1 clove garlic, finely minced
1/2 teaspoon salt
Directions:
Combine all ingredients and dump into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker.
If you want, you can add ¼-1/2 cup of chicken stock to have more sauce.
1 medium unpeeled sweet potato, cut into 1/2 inch pieces
1 large green pepper, cut into strips or cubes
1 large red pepper, cut into strips or cubes
1 cup chopped onion
1 tablespoon quick cooking tapioca (or flour, or some other thickening agent)
1 pound chicken thighs or drumsticks
1 15oz cans of tomato sauce
2 tablespoons packed brown sugar
1 tablespoons Worcestershire sauce
1 tablespoon ground yellow mustard
1 clove garlic, finely minced
1/2 teaspoon salt
Directions:
Combine all ingredients and dump into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker.
If you want, you can add ¼-1/2 cup of chicken stock to have more sauce.
Balsamic Vinegar Chicken with Fresh Tomatoes
Submitted by Jamie Smith
Ingredients:
4 skinless, boneless chicken breasts
4 – 5 garlic cloves
1 cup fresh basil
1 tablespoon olive oil
1 tsp. balsamic vinegar
1/4 cup water
1 cup sliced mushrooms
1 package of cherry or grape tomatoes
1/2 red onion sliced
Directions:
Preheat oven at 375 degrees. Brown the chicken breasts in a pan. In a blender place the garlic, basil, olive oil, vinegar, water and pulse until pureed. Place the browned chicken breasts in a pyrex and cover with the basil, garlic mixture. Top with mushrooms, tomatoes and onion and bake for about 40 minutes or until chicken is fully cooked.
Ingredients:
4 skinless, boneless chicken breasts
4 – 5 garlic cloves
1 cup fresh basil
1 tablespoon olive oil
1 tsp. balsamic vinegar
1/4 cup water
1 cup sliced mushrooms
1 package of cherry or grape tomatoes
1/2 red onion sliced
Directions:
Preheat oven at 375 degrees. Brown the chicken breasts in a pan. In a blender place the garlic, basil, olive oil, vinegar, water and pulse until pureed. Place the browned chicken breasts in a pyrex and cover with the basil, garlic mixture. Top with mushrooms, tomatoes and onion and bake for about 40 minutes or until chicken is fully cooked.
Bacon Wrapped Chicken
Submitted by Jake Lewis
Ingredients:
4 chicken breasts
4 slices bacon
4 slices cheddar cheese
1 cup fresh baby spinach
½ cup diced jalapenos – fresh or jarred
Tools needed: Oven, Large frying pan with lid, 8-10 toothpicks, Tongs, Cutting board, Knife, Plate
Directions:
Step 1: Preheat oven. Preheat oven to 350 degrees and arrange the rack so it’s in the middle of the oven.
Step 2: Heat pan. Heat the large frying pan over medium-high heat. Set the lid off to the side.
Step 3: Soak toothpicks. In a small bowl or dish, cover the toothpicks in a small amount of water so they do not burn during the cooking process.
Step 4: Butterfly chicken. Using a knife, carefully butterfly each chicken breast without cutting it all the way through. It should be able to fold open easily.
Step 5: Lay cheese. Tear each slice of cheese in half. Lay each halve onto each side of the open chicken breast.
Step 6: Layer spinach. Grab a small handful of spinach and layer the leaves on top of one of the sides with cheese. Lay them down so that they are tidy and won’t fall out when you fold the chicken back together.
Step 7: Wrap bacon. Fold the chicken back together making sure that the cheese and spinach doesn’t fall out. Take one slice of bacon and carefully wrap it around the breast, pull it tight as you wrap it around. Secure each end with a toothpick.
Step 8. Brown chicken. Once the pan is hot, place each wrapped chicken breast into the pan. Cook until it starts to brown and then carefully flip it over using the tongs. Continue to cook until all sides are nicely browned. Remove from heat.
Step 9. Add jalapenos. Add the sliced jalapenos to the pan. You can lay them on top of the chicken or sprinkle them throughout the pan. Put the lid on.
Step 10. Bake. Place the covered pan in the oven and bake for 10-15 minutes, or until the chicken is no longer pink.
Ingredients:
4 chicken breasts
4 slices bacon
4 slices cheddar cheese
1 cup fresh baby spinach
½ cup diced jalapenos – fresh or jarred
Tools needed: Oven, Large frying pan with lid, 8-10 toothpicks, Tongs, Cutting board, Knife, Plate
Directions:
Step 1: Preheat oven. Preheat oven to 350 degrees and arrange the rack so it’s in the middle of the oven.
Step 2: Heat pan. Heat the large frying pan over medium-high heat. Set the lid off to the side.
Step 3: Soak toothpicks. In a small bowl or dish, cover the toothpicks in a small amount of water so they do not burn during the cooking process.
Step 4: Butterfly chicken. Using a knife, carefully butterfly each chicken breast without cutting it all the way through. It should be able to fold open easily.
Step 5: Lay cheese. Tear each slice of cheese in half. Lay each halve onto each side of the open chicken breast.
Step 6: Layer spinach. Grab a small handful of spinach and layer the leaves on top of one of the sides with cheese. Lay them down so that they are tidy and won’t fall out when you fold the chicken back together.
Step 7: Wrap bacon. Fold the chicken back together making sure that the cheese and spinach doesn’t fall out. Take one slice of bacon and carefully wrap it around the breast, pull it tight as you wrap it around. Secure each end with a toothpick.
Step 8. Brown chicken. Once the pan is hot, place each wrapped chicken breast into the pan. Cook until it starts to brown and then carefully flip it over using the tongs. Continue to cook until all sides are nicely browned. Remove from heat.
Step 9. Add jalapenos. Add the sliced jalapenos to the pan. You can lay them on top of the chicken or sprinkle them throughout the pan. Put the lid on.
Step 10. Bake. Place the covered pan in the oven and bake for 10-15 minutes, or until the chicken is no longer pink.
Ultra Low-Carb Parmesan Chicken
Submitted by Jake Lewis
Ingredients:
4 chicken breasts
1/2 cup parmesan cheese
2 tbsp coconut flour
1 tbsp garlic powder
1 tbsp Italian Seasoning
1/4 tsp salt
1/4 tsp pepper
1 egg, beaten
1/2 cup coconut oil
1 cup low carb pasta sauce
1 cup shredded mozzarella cheese, or 4, 2oz slices
1/2 cup parmesan cheese -optional garnish
Tools needed: Oven, Deep frying pan or skillet, Cutting board, Plastic wrap, Mallet or meat tenderizer, 2 plates, 2 small bowls, Oven safe casserole dish,
Tongs
Directions:
Step 1: Preheat oven. Preheat the oven to 350 degrees.
Step 2: Pound chicken. Wrap a piece of plastic wrap around a cutting board and place the chicken breasts on it. Take another piece of plastic wrap and lay it over the chicken. Using a mallet or meat tenderizer, pound the chicken until it’s about 1 inch in thickness.
Step 3: Mix dry ingredients. In a small bowl mix the parmesan cheese, coconut flour, garlic powder Italian seasoning, salt and pepper together. Set
aside.
Step 4: Whisk egg. In another small bowl whisk the egg and set aside.
Step 5: Heat oil. Heat the oil in a deep frying pan or skillet. Test the temperature of the oil by dropping a few drops of water into the oil. If it crackles, its ready. If the oil begins to smoke, it’s too hot and will burn the chicken. Simply remove it from it from the heat and allow it to cool a little.
Step 6: Dip chicken in egg. Dip the chicken into the egg mix to coat evenly. Allow any excess egg to drip off.
Step 7: Coat with dry mixture. Now place the chicken into the dry mixture to coat evenly and then place the chicken aside on a clean plate. repeat with remaining chicken breasts.
Step 8. Fry. Carefully place the chicken into the heated oil. Avoid dropping them in so the oil doesn’t splatter. Cook about 2-3 minutes on one side or until golden brown. Using a pair of tongs, carefully flip the chicken over to brown the other side.
Step 9. Place in casserole dish. Transfer the browned chicken to a casserole dish. Sprinkle the mozzarella cheese on top of the chicken and then add the pasta sauce on top.
Step 10. Bake. Place the casserole dish into the oven and bake for 15-20 minutes or until the chicken is no longer pink in the center. Garnish each piece of chicken with more parmesan cheese, if desired.
Nutritional info:
Serving size: 1 piece of chicken
Calories: 719.5
Fat: 49.75g
Carbs: 7.75g
Protein: 56g
Nutritional data may vary depending on how much you coat the chicken in the above ingredients and how much oil they soak up during the frying
process. The totals blow are considering the full measurements of the ingredients, although a large portion of them may not be used. The usable carb
count is an estimate and it’s probably higher than the actual amount that will be consumed per serving.
Ingredients:
4 chicken breasts
1/2 cup parmesan cheese
2 tbsp coconut flour
1 tbsp garlic powder
1 tbsp Italian Seasoning
1/4 tsp salt
1/4 tsp pepper
1 egg, beaten
1/2 cup coconut oil
1 cup low carb pasta sauce
1 cup shredded mozzarella cheese, or 4, 2oz slices
1/2 cup parmesan cheese -optional garnish
Tools needed: Oven, Deep frying pan or skillet, Cutting board, Plastic wrap, Mallet or meat tenderizer, 2 plates, 2 small bowls, Oven safe casserole dish,
Tongs
Directions:
Step 1: Preheat oven. Preheat the oven to 350 degrees.
Step 2: Pound chicken. Wrap a piece of plastic wrap around a cutting board and place the chicken breasts on it. Take another piece of plastic wrap and lay it over the chicken. Using a mallet or meat tenderizer, pound the chicken until it’s about 1 inch in thickness.
Step 3: Mix dry ingredients. In a small bowl mix the parmesan cheese, coconut flour, garlic powder Italian seasoning, salt and pepper together. Set
aside.
Step 4: Whisk egg. In another small bowl whisk the egg and set aside.
Step 5: Heat oil. Heat the oil in a deep frying pan or skillet. Test the temperature of the oil by dropping a few drops of water into the oil. If it crackles, its ready. If the oil begins to smoke, it’s too hot and will burn the chicken. Simply remove it from it from the heat and allow it to cool a little.
Step 6: Dip chicken in egg. Dip the chicken into the egg mix to coat evenly. Allow any excess egg to drip off.
Step 7: Coat with dry mixture. Now place the chicken into the dry mixture to coat evenly and then place the chicken aside on a clean plate. repeat with remaining chicken breasts.
Step 8. Fry. Carefully place the chicken into the heated oil. Avoid dropping them in so the oil doesn’t splatter. Cook about 2-3 minutes on one side or until golden brown. Using a pair of tongs, carefully flip the chicken over to brown the other side.
Step 9. Place in casserole dish. Transfer the browned chicken to a casserole dish. Sprinkle the mozzarella cheese on top of the chicken and then add the pasta sauce on top.
Step 10. Bake. Place the casserole dish into the oven and bake for 15-20 minutes or until the chicken is no longer pink in the center. Garnish each piece of chicken with more parmesan cheese, if desired.
Nutritional info:
Serving size: 1 piece of chicken
Calories: 719.5
Fat: 49.75g
Carbs: 7.75g
Protein: 56g
Nutritional data may vary depending on how much you coat the chicken in the above ingredients and how much oil they soak up during the frying
process. The totals blow are considering the full measurements of the ingredients, although a large portion of them may not be used. The usable carb
count is an estimate and it’s probably higher than the actual amount that will be consumed per serving.
Crock Pot Salsa Chicken
Submitted by Jamie Smith
Ingredients:
2-3 skinless/boneless chicken breasts
1 can rinsed black beans
1.5 cup chunky salsa
1 cup frozen corn
1 can reduced sodium cream of chicken soup (optional)
Directions:
Put your chicken in the crock pot. Top with the rinsed black beans, salsa, and corn. Cover and cook on low for 6-9 hours, or on high for 4-5.
Ingredients:
2-3 skinless/boneless chicken breasts
1 can rinsed black beans
1.5 cup chunky salsa
1 cup frozen corn
1 can reduced sodium cream of chicken soup (optional)
Directions:
Put your chicken in the crock pot. Top with the rinsed black beans, salsa, and corn. Cover and cook on low for 6-9 hours, or on high for 4-5.
Crock Pot Roasted Rosemary Chicken
Ingredients:
6 skinless chicken breasts
1 can low sodium chicken broth
Fresh onion & garlic (if you have them)
1 1/2 TBSP fresh chopped rosemary
salt & pepper to taste
Directions:
Optional- place sliced onions on bottom of cooker along with minced garlic.
Place chicken breasts in cooker. Pour can of broth then 1/2 cup fresh rosemary. Salt & Pepper to taste. Stir around to get the rosemary all over the chicken breasts. Cook about 6 hours on low.
6 skinless chicken breasts
1 can low sodium chicken broth
Fresh onion & garlic (if you have them)
1 1/2 TBSP fresh chopped rosemary
salt & pepper to taste
Directions:
Optional- place sliced onions on bottom of cooker along with minced garlic.
Place chicken breasts in cooker. Pour can of broth then 1/2 cup fresh rosemary. Salt & Pepper to taste. Stir around to get the rosemary all over the chicken breasts. Cook about 6 hours on low.
Mandarin Thai Chicken
Submitted by: Stephanie Knapek
Ingredients:
2 whole boneless chicken breast-cut into bite size pieces
2 cups Lite Italian dressing, divided
6 tbsp. BP2
2 tbsp. soy sauce
2 tbsp. honey
1 tbsp. ground ginger
1 tsp. crushed red pepper flakes (or more if you like it really spicy)
1 tbsp. olive oil
1 tbsp. sesame oil
1 large carrot- finely diced or shredded
6 green onions-chopped including green tops
12oz. angle hair whole grain pasta (Ronzoni Heathy Harvest 100% whole grain pasta)
1 bundle of cilantro-finely chopped
1 can Mandarin oranges drained
Slivered almonds to garnish
Directions:
Marinate chicken in 1/2 cup Italian dressing for 1 hour in refrigerator.
In a bowl combine PB2, soy sauce, honey, ginger, crushed red pepper and remaining 1 1/2 cups Italian dressing. Whisk together. Cook pasta according to package and drain. In a large skillet, combine olive oil and sesame oil. Heat oil, add carrot and cook for 1 minute. Add chicken, discard marinade, and green onions. Cook, stirring constantly until chicken is cooked through. Remove from heat. Add pasta, sauce mixture and cilantro, toss to blend well. Garnish each serving with Mandarin oranges and slivered almonds.
VARIATION: make with shrimp instead of chicken
Ingredients:
2 whole boneless chicken breast-cut into bite size pieces
2 cups Lite Italian dressing, divided
6 tbsp. BP2
2 tbsp. soy sauce
2 tbsp. honey
1 tbsp. ground ginger
1 tsp. crushed red pepper flakes (or more if you like it really spicy)
1 tbsp. olive oil
1 tbsp. sesame oil
1 large carrot- finely diced or shredded
6 green onions-chopped including green tops
12oz. angle hair whole grain pasta (Ronzoni Heathy Harvest 100% whole grain pasta)
1 bundle of cilantro-finely chopped
1 can Mandarin oranges drained
Slivered almonds to garnish
Directions:
Marinate chicken in 1/2 cup Italian dressing for 1 hour in refrigerator.
In a bowl combine PB2, soy sauce, honey, ginger, crushed red pepper and remaining 1 1/2 cups Italian dressing. Whisk together. Cook pasta according to package and drain. In a large skillet, combine olive oil and sesame oil. Heat oil, add carrot and cook for 1 minute. Add chicken, discard marinade, and green onions. Cook, stirring constantly until chicken is cooked through. Remove from heat. Add pasta, sauce mixture and cilantro, toss to blend well. Garnish each serving with Mandarin oranges and slivered almonds.
VARIATION: make with shrimp instead of chicken
Crock Pot Cilantro Lime Chicken
Submitted by Jamie Smith
Ingredients:
1 1/2 pounds of chicken breast
juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin salt and pepper to taste
Mix all ingredients in a slow cooker. Cook on LOW for 8 hours (or HIGH for 4 hours). Serve with tortillas or over brown rice.
Ingredients:
1 1/2 pounds of chicken breast
juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin salt and pepper to taste
Mix all ingredients in a slow cooker. Cook on LOW for 8 hours (or HIGH for 4 hours). Serve with tortillas or over brown rice.
Crock Pot Chicken Philly Sandwich
Submitted by Jamie Smith
Ingredients:
2 tablespoons fat free butter OR Extra Virgin Olive Oil
1 large sweet onion, sliced
2 green bell peppers, sliced
3 boneless,skinless chicken breasts, sliced
2 tablespoons steak seasoning
sliced fat-free mozzarella cheese, optional
Whole wheat hoagie rolls or your favorite sandwich buns
Spray a 3 – 4 quart slow cooker with non-stick cooking spray and turn to LOW heat. Add butter or EVOO, onions and green peppers. Toss chicken with steak seasoning, salt and pepper, then add to slow cooker. Cover and cook for 5 hours. Serve on hoagies with a slice of fat free cheese melted on top (optional).
Ingredients:
2 tablespoons fat free butter OR Extra Virgin Olive Oil
1 large sweet onion, sliced
2 green bell peppers, sliced
3 boneless,skinless chicken breasts, sliced
2 tablespoons steak seasoning
sliced fat-free mozzarella cheese, optional
Whole wheat hoagie rolls or your favorite sandwich buns
Spray a 3 – 4 quart slow cooker with non-stick cooking spray and turn to LOW heat. Add butter or EVOO, onions and green peppers. Toss chicken with steak seasoning, salt and pepper, then add to slow cooker. Cover and cook for 5 hours. Serve on hoagies with a slice of fat free cheese melted on top (optional).