Healthy Chicken Recipes
Try These Delicious Healthy Chicken Recipes To Help Jump Start Your Healthy Eating Habits.
Posted by
Bradley47 |
4:22 PM
|
Ginger Coconut Chicken
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-umdpBjdkuPQnfYulXy7KClSA_2kMp2kSKI2QcqH6AnHBPuakGjqkvExmhvpfid8PMNHi-KpqKawfQQ6knM3LfSUwb0o1RIJhyipi9u47XBFV28R-Mwtt-l9tvW9wnzK1y_SQBbhLyz5/s320/coconut+chicken.jpg)
Ingredients:
- 1 tablespoon yellow split peas
- 1 teaspoon coriander seeds
- 1-2 dried red chiles, such as Thai, cayenne or chiles de arbol
- 1/4 cup “lite” coconut milk, (see Ingredient note)
- 2 tablespoons minced fresh ginger
- 4 medium cloves garlic, minced
- 2 tablespoons finely chopped fresh cilantro
- 1/2 teaspoon salt, or to taste
- 4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total), trimmed
Directions:- Toast split peas, coriander seeds and chiles in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chiles blacken slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper.
- Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight.
- Preheat broiler. Coat a broiler-pan rack with cooking spray. Place the chicken (including marinade) on the rack over the broiler pan. Broil chicken 3 to 5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4 to 6 minutes per side.
Nutritional Info:Per serving: 152 calories; 3 g fat (1 g sat, 0 g mono); 66 mg cholesterol; 4 g carbohydrates; 27 g protein; 1 g fiber; 371 mg sodium; 327 mg potassium.
Tags:
healthy chicken recipes, healthy recipes, ginger coconut chicken
Posted by
Bradley47 |
8:22 AM
|
Chicken Vegetable Soup
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9JPL3Y0uFZvmDQLKjHCzRMK-8LNOT7bQOUsCjiKTECs_wmW4Ov73NSAecWXOPViWvRBLmgirU2u6fKfUhJxX_yx081kOYQkTLWJveyMOwRRzpDT9Yt-m24NwpmrAFVSCjHCCNGN-h2G9u/s320/chicken+vegetable+soup.JPG)
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 8 ounces chicken tenders, cut into bite-size chunks
- 1 small zucchini, finely diced
- 1 large shallot, finely chopped
- 1/2 teaspoon Italian seasoning blend
- 1/8 teaspoon salt
- 2 plum tomatoes, chopped
- 1 14-ounce can reduced-sodium chicken broth
- 1/4 cup dry white wine
- 2 tablespoons orzo, or other tiny pasta, such as farfelline
- 1 1/2 cups packed baby spinach
Directions:- Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.
- Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
Nutritional Info:Per serving: 261 calories; 8 g fat (1 g sat, 5 g mono); 72 mg cholesterol; 12 g carbohydrates; 31 g protein; 2 g fiber; 335 mg sodium; 483 mg potassium.