These healthy chicken recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.
So here we go for some healthy chicken recipes:
>>Healthy Chicken Fajitas
Chicken filling
1 1/2 lg red onions
1 lg plump chicken breast
1 red pepper
1 yellow pepper
1/2 c chopped cilantro leaves salt to taste pepper to taste
1/2 med white onion
1/2 c celery (tops and tender inside stalks)
2 or 3 peppercorns
2 tbsp olive oil
Bean filling
1 lb bag of pinto beans (red or pink)
1/4 onion
1/4 c olive oil
8 c water salt to taste
Poach chicken with celery tops, onions and peppercorns. Cook for about 15 minutes. Let cool and remove skin. When chicken is skinned, slice or shred, then sauté with olive oil in wok or large skillet until barely browned around the edges. Next add red and yellow peppers and red onions. Toss and sauté for about 10 minutes. Watch closely so that peppers don't go limp. Add cilantro leaves. Remove from heat. Add salt and pepper to taste. Combine with beans (see below). Place in tortillas, top with salsa and serve.
Cook beans in water for approximately 1 1/2 hours on medium heat. Make sure that beans are completely covered in water. Stir occasionally. Beans will absorb liquid and become soft. Add more water if needed. Add salt when beans are thoroughly cooked. Remove from heat. Add chopped onion. (Onions will cook from the heat of the beans.) drizzle with olive oil.
Tortillas: warm six large flour tortillas in microwave on high (in large zip lock bag to preserve moisture) for about 30 seconds.
Salsa: two large, peeled and chopped tomatoes.
>>Olive Garden Heart Healthy Chicken/Pasta
4 md cloves garlic chopped fine
1 1/4 lb fresh spinach
1 c chicken broth
1 lb chicken breast boned, skinned grilled
1 t olive oil or vegetable spray
1/2 c parmesan grated
1/2 ts nutmeg or mace salt and pepper
6 oz dry pasta shells
8 oz fresh pasta shells
Cook the spinach in the broth until tender. Drain and reserve broth. Mash out excess liquid. Cook pasta. Preheat a sauté pan or heavy skillet over medium heat, add the oil or vegetable spray and sauté the garlic, stirring constantly, until it is white. Don't allow it to brown.
Add the spinach and nutmeg or mace, salt and pepper. Add the chicken pieces to the spinach, stir and turn and add a small amount of the reserved cooking broth. Stir and turn the spinach until it is hot, adding broth as necessary. Remove pasta and immediately drain. Add the shells into the spinach mixture and blend well. Serve immediately with parmesan.
So here we go for some healthy chicken recipes:
>>Healthy Chicken Fajitas
Chicken filling
1 1/2 lg red onions
1 lg plump chicken breast
1 red pepper
1 yellow pepper
1/2 c chopped cilantro leaves salt to taste pepper to taste
1/2 med white onion
1/2 c celery (tops and tender inside stalks)
2 or 3 peppercorns
2 tbsp olive oil
Bean filling
1 lb bag of pinto beans (red or pink)
1/4 onion
1/4 c olive oil
8 c water salt to taste
Poach chicken with celery tops, onions and peppercorns. Cook for about 15 minutes. Let cool and remove skin. When chicken is skinned, slice or shred, then sauté with olive oil in wok or large skillet until barely browned around the edges. Next add red and yellow peppers and red onions. Toss and sauté for about 10 minutes. Watch closely so that peppers don't go limp. Add cilantro leaves. Remove from heat. Add salt and pepper to taste. Combine with beans (see below). Place in tortillas, top with salsa and serve.
Cook beans in water for approximately 1 1/2 hours on medium heat. Make sure that beans are completely covered in water. Stir occasionally. Beans will absorb liquid and become soft. Add more water if needed. Add salt when beans are thoroughly cooked. Remove from heat. Add chopped onion. (Onions will cook from the heat of the beans.) drizzle with olive oil.
Tortillas: warm six large flour tortillas in microwave on high (in large zip lock bag to preserve moisture) for about 30 seconds.
Salsa: two large, peeled and chopped tomatoes.
>>Olive Garden Heart Healthy Chicken/Pasta
4 md cloves garlic chopped fine
1 1/4 lb fresh spinach
1 c chicken broth
1 lb chicken breast boned, skinned grilled
1 t olive oil or vegetable spray
1/2 c parmesan grated
1/2 ts nutmeg or mace salt and pepper
6 oz dry pasta shells
8 oz fresh pasta shells
Cook the spinach in the broth until tender. Drain and reserve broth. Mash out excess liquid. Cook pasta. Preheat a sauté pan or heavy skillet over medium heat, add the oil or vegetable spray and sauté the garlic, stirring constantly, until it is white. Don't allow it to brown.
Add the spinach and nutmeg or mace, salt and pepper. Add the chicken pieces to the spinach, stir and turn and add a small amount of the reserved cooking broth. Stir and turn the spinach until it is hot, adding broth as necessary. Remove pasta and immediately drain. Add the shells into the spinach mixture and blend well. Serve immediately with parmesan.
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