What Is The Best Healthy Recipe For Chicken?

Ive Been On a Diet For A Few Months N I' am Starting to Get Bored of the Same Regular Chicken In a Foreman Grill without Flavor. I Wanted to Know Whats the Best Recipe To Make Chicken That is Healthy. Anything Will Probably be Better than Plain Chicken So, Thank You I Appreciate all your Answers.What Is The Best Healthy Recipe For Chicken?
Marinade the chicken first. This is REALLY tasty! Mix equal parts fat free mayo and fat free italian dressing, a few dashes of Worcestershire sauce, some garlic powder, hot pepper flakes if you like and black pepper. Marinade the chicken for at least 4 hours or even over night. Drain the marinade and grill as usual. The chicken will be very flavorful and much more juicy the when grilling plain chicken breasts.





Another chicken marinade is plain yogurt, lemon juice from 1/2 lemon, 1 teaspoon sugar, black pepper and garlic powder with a few dashes of cumin powder and chili powder.





Also...Mrs. Dash has some very flavorful salt free seasonings you can top your cooked chicken with





And..you can dip cooked chicken in a bit of teriyake sauce as you're eating it.





My favorite flavor enhancer for bland food is topping it with hot salsa. It makes everything taste good!What Is The Best Healthy Recipe For Chicken?
You can marinate your chicken in fat free italian dressing to add flavor before cooking on the grill.


I have also pan fried in non stick spray cut up chicken with green pepper and onions and mushrooms and eaten on a tortilla.


You can dip in egg white or honey mustard then cover in bread crumbs and bake it. Just like fried chicken.
Try this one with vegetables:





1 chicken breast, quarter, cut into slivers


1/2 cup onion, sliced


1/2 cup carrots, sliced


1/2 cup mushrooms, sliced


1 tablespoon peanut oil


1 garlic clove


2 tablespoons low, sodium soy sauce





Directions:


Heat oil in a large skillet or wok. Saute all ingredients except soy sauce over high heat.


Stir fry for 13 minutes and lower heat to medium and cook until chicken is cooked through - about 10 minutes. Toss with soy sauce.
A basic roasted chicken with lemon, rosemary or thyme, and garlic and onion shoved into the cavity. It comes out moist, and delicious!
Chicken %26amp; Wild Rice Casserole





8 Tbsp. butter or vegetable oil


1 medium onion, peeled and diced


3 cups diced, cooked chicken


14½ oz cans green beans, drained and rinsed


1 (8-oz) can water chestnuts, drained and chopped


1 (4-oz) jar pimentos


1 (10 3/4-oz) can condensed cream of celery soup


1 cup mayonnaise


1 (6-oz) box long-grain wild rice, cooked according to package directions


2 cups grated sharp Cheddar


Pinch salt





Preheat oven to 350º F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.





Add all remaining ingredients to bowl and mix together until thoroughly combined.





Pour into a greased 3-quart casserole dish. Bake for 20-25 minutes or until bubbly. Let stand for a few minutes before serving.





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Chicken %26amp; Asparagus in White Wine Sauce





This recipe works equally well with green beans or haricots verts in place of asparagus. Time: 40 minutes.





4 (6-oz) chicken breast halves


3/4 teaspoon salt


¼ teaspoon freshly ground black pepper


8 Tbsp. butter


½ cup A/P flour


½ cup dry white wine


½ cup chicken broth


2 garlic cloves, minced


1 pound asparagus spears, trimmed


2 tablespoons chopped fresh parsley


1 tablespoon fresh lemon juice





1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ¼” thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.





2. Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.


3. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and lemon juice. Serve asparagus and sauce with chicken.








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Perfect Roast Chicken





1 (5 to 6 pound) roasting chicken


Kosher salt


Freshly ground black pepper


1 large bunch fresh thyme, plus 20 sprigs


1 lemon, halved


1 head garlic, cut in half crosswise


1 stick butter, melted


1 large yellow onion, thickly sliced


4 carrots cut into 2-inch chunks


1 bulb of fennel, tops removed, and cut into wedges


Olive oil





Preheat the oven to 425 degrees F.


Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.





Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.