Quick Chicken And Rice Salad Low Fat Recipes

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CHICKEN AND RICE SALAD



Chicken and Rice Salad image

Notes Janne Rowe from Wichita, Kansas, "I start this salad by poaching chicken breasts in a mixture of white wine, garlic and lemon juice. It gives them great flavor and helps keep them moist." The cubed chicken, veggies and cooked rice are tossed with a tasty homemade dressing.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 21

1 cup white wine or chicken broth
1 tablespoon lemon juice
1 garlic clove, minced
3/4 teaspoon ground ginger, divided
1-1/4 pounds boneless skinless chicken breasts
3 cups chicken broth
1-1/2 cups uncooked long grain rice
1 package (10 ounces) frozen peas, thawed
1/2 cup sliced green onions
1/2 cup diced celery
2 tablespoons diced sweet red pepper
2 tablespoons diced green pepper
DRESSING:
1/4 cup cider vinegar
2 tablespoons Dijon mustard
1 tablespoon reduced-sodium soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil
2 teaspoons honey
1 garlic clove, minced
Dash ground ginger

Steps:

  • In a large nonstick skillet, combine the wine, lemon juice, garlic and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a thermometer reads 170°. Remove chicken from cooking liquid; cool., In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork., Transfer to a large bowl; cool. Add the peas, onions, celery and peppers. Cut chicken into bite-size pieces; add to rice mixture and toss., Whisk the dressing ingredients; drizzle over salad and toss to coat.

Nutrition Facts : Calories 350 calories, Fat 6g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 704mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

CREAMY LOW FAT CHICKEN AND BROWN RICE



Creamy Low Fat Chicken and Brown Rice image

I find this recipe to be very flavorful and easy to prepare. My Littles always like it. I use a low sodium chicken broth and low fat cream of mushroom soup. The rice comes out very creamy and the chicken is always tender and delicious. Great hearty meal for fall, or anytime.

Provided by Jcooks4HisLittles

Categories     One Dish Meal

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 13

4 boneless chicken breasts, halved
2 cups uncooked brown rice
1 (10 ounce) can cream of mushroom soup
8 ounces milk
5 cups chicken broth
1 lb baby carrots
1 medium onion, loosely chopped
2 garlic cloves, minced
4 celery ribs, cut into bite sized pieces
1/4 teaspoon ground red pepper (cayenne)
1 teaspoon salt (or more to taste)
1 teaspoon black pepper
1 tablespoon lemon pepper

Steps:

  • Add rice to slow cooker.
  • Combine Cream of Mushroom Soup, Milk, Chicken broth, salt, black pepper, and ground red pepper. Add this to slow cooker.
  • Add carrots, onions, celery to slow cooker.
  • Add chicken on top.
  • Cook on Low for 8-10 hours.
  • Season with Lemon Pepper to taste.
  • Enjoy!

Nutrition Facts : Calories 399.9, Fat 12.3, SaturatedFat 3.6, Cholesterol 50.7, Sodium 1121.2, Carbohydrate 47.2, Fiber 3.2, Sugar 5, Protein 24.1

GRILLED CILANTRO-LIME CHICKEN THIGHS



Grilled Cilantro-Lime Chicken Thighs image

All the flavor without the fuss, these chicken thighs come together in a flash. Serve with Mexican-style street corn and beans.

Provided by Soup Loving Nicole

Categories     Chicken Thighs

Time 2h17m

Yield 4

Number Of Ingredients 8

½ cup chopped fresh cilantro
¼ cup olive oil
2 tablespoons lime juice
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
salt and ground black pepper to taste
2 pounds boneless, skinless chicken thighs
lime wedges for garnish

Steps:

  • Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
  • Preheat an outdoor grill over medium-high heat and lightly oil the grate.
  • Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.

Nutrition Facts : Calories 398 calories, Carbohydrate 1.6 g, Cholesterol 188.4 mg, Fat 22.7 g, Fiber 0.4 g, Protein 45 g, SaturatedFat 4.2 g, Sodium 200.1 mg

LOW FAT TEX-MEX CHICKEN AND RICE CASSEROLE RECIPE



Low Fat Tex-Mex Chicken and Rice Casserole Recipe image

You'll love this easy chicken and rice casserole dish that's so easy to prepare. It fills you up, but not full of heavy ingredients. It's topped off with a handful of cheese that takes it over the top. And surprise....our kids LOVED it. WIN for everyone.

Provided by Elyse Ellis

Categories     Main Course

Time 1h

Number Of Ingredients 13

½ onion (chopped)
1 Tablespoon olive oil
6.9 ounces chicken flavored rice and vermicelli mix (1 package)
14 ounces chicken broth (1 can)
2 cups water
3 boneless, skinless chicken breasts (cooked and diced)
2 tomatoes (chopped and seeded)
4 ounces mild diced green chilis (1 can, drained)
1½ teaspoons chili powder
1 teaspoon dried basil (crushed)
⅛ teaspoon ground cumin
⅛ teaspoon pepper
½ cup shredded cheddar cheese

Steps:

  • In a saucepan cook onion in hot oil over medium heat until tender.
  • Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes.
  • Stir in broth and water. Bring to boiling; reduce heat.
  • Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
  • Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chiles, chili powder, basil, cumin and pepper.
  • Transfer to a 8 x 8 inch casserole dish.
  • Bake, covered, at 425 degree oven for 25 minutes.
  • Uncover and sprinkle with cheese.
  • Let stand about 5 minutes or until cheese melts.

Nutrition Facts : Calories 262 kcal, Carbohydrate 30 g, Protein 18 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 46 mg, Sodium 458 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

QUICK CHICKEN AND RICE SALAD (LOW FAT)



Quick Chicken and Rice Salad (low Fat) image

I am posting this because so many people seem to be looking for Healthy Options. This salad is quick to put together taking only about 10 minutes. Good for lunch or supper.

Provided by Trisha W

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon jalapeno sauce
3/4 teaspoon salt
1/2 teaspoon ground cumin
3/4 lb shredded cooked chicken breast
2 cups fresh pineapple chunks
1 (15 ounce) can black beans, rinsed
1 ripe mango, peeled and cut into 3/4 inch chunks
1 cup cooked converted rice
1/2 cup red bell pepper, diced
1/3 cup cilantro, chopped (optional)
1/4 cup red onion, chopped

Steps:

  • In a bowl whisk the first five ingredients together.
  • Add the remaining ingredients.
  • Chill slightly.
  • Garnish with starfish, if desired.

Nutrition Facts : Calories 382.5, Fat 10.8, SaturatedFat 2.5, Cholesterol 71.4, Sodium 500.4, Carbohydrate 40, Fiber 9.3, Sugar 16.2, Protein 33.2

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