EASY SOUTHWESTERN CHICKEN
Yummy, easy, healthy dish my family loves! Easy to grab from what most of us have in the cabinet and have in 30 minutes from pantry to table. Enjoy!
Provided by Martha C.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
- Put chicken in the bag with the remaining seasoning; shake to coat.
- Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
- Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
- Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 38.1 g, Cholesterol 105.9 mg, Fat 13.4 g, Fiber 7.5 g, Protein 43.9 g, SaturatedFat 5.5 g, Sodium 1560.8 mg, Sugar 1.9 g
BRAZILIAN CHICKEN WITH COCONUT MILK
This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.
Provided by MLYIN
Categories World Cuisine Recipes Latin American South American Brazilian
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
- Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 11.5 g, Cholesterol 71.9 mg, Fat 19.9 g, Fiber 2.8 g, Protein 29.3 g, SaturatedFat 7.3 g, Sodium 234.4 mg, Sugar 4.1 g
SOUTH BEACH HERB-MARINATED CHICKEN
Make and share this South Beach Herb-Marinated Chicken recipe from Food.com.
Provided by Tarbean
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Set a heavy zip-top bag in a large mixing bowl and place the chicken in the bag. Add the wine, oil, vinegar, basil, oregano or tarragon, onion powder, and garlic. Close the bag and turn it to coat the chicken well. Marinate for 5-24 hours in the refrigerator, turning occasionally.
- Drain the chicken, reserving the marinade. Place the chicken on an unheated rack in a broiler pan. Brush with the marinade. Broil 4"-5" from the heat for about 20 min or until lightly browned, brushing often with the marinade. Turn the chicken and broil for 5-15 min more til the chicken is tender and no longer pink.
Nutrition Facts : Calories 188.8, Fat 6, SaturatedFat 1, Cholesterol 68.4, Sodium 78.2, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 27.4
SOUTH BEACH CHICKEN
Make and share this South Beach Chicken recipe from Food.com.
Provided by Matt Booth
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the ricotta with the oregano, salt, and pepper. Blend together.
- Pretreat a large baking dish with PAM or rub the bottom with some olive oil so it doesn't stick.
- Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 10 minutes per side. You'll be tempted to move the chicken around but don't for at least 7 minutes, then check to see that it's not burning. Turn it over and do the same on the other side. Place the chicken breasts, side by side, in a lorge baking dish and allow to cool.
- Preheat the oven to 350°F.
- Spoon 1/4 cup of the cheese mixture and 1/4 cup tomatoes onto each chicken breast. You can be liberal. Top each chicken breast with 1 slice mozzarella. Bake for 20 minutes, or until a thermometer inserted in the chicken registers 170°F.
Nutrition Facts : Calories 282.6, Fat 12.9, SaturatedFat 4.2, Cholesterol 86.6, Sodium 539.6, Carbohydrate 5.8, Fiber 1.1, Sugar 3, Protein 34.8
SOUTH BEACH INDIAN CHICKEN
Make and share this South Beach Indian Chicken recipe from Food.com.
Provided by Abiner Smoothie
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Salt and pepper the chicken breasts. Lightly brown the chicken for 5 minutes over medium-high heat with the oil then set aside on a plate.
- Reduce the heat to medium-low. Add onion, garlic, curry powder, and the ginger. Cook for 2 minutes. Add the califlower, coconut milk and broth or water. Cover and simmer about 5 minutes until the vegetables are crisp-tender. Add the chicken back and cook until sauce is thickened and reduced (about 5 minutes.
Nutrition Facts : Calories 374, Fat 19.8, SaturatedFat 4.9, Cholesterol 109, Sodium 148.3, Carbohydrate 10.2, Fiber 3.5, Sugar 3.7, Protein 38.7
INDIAN SPICED GRILLED CHICKEN (SOUTH BEACH DIET PHASE 1)
Make and share this Indian Spiced Grilled Chicken (South Beach Diet Phase 1) recipe from Food.com.
Provided by BlueDoxie
Categories Chicken Breast
Time 2h58m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together yogurt, lemon juice, garam masala, paprika, salt, black pepper, and cayenne in a small bowl.
- Divide mixture between 2 large resealable plastic bags.
- Place 5 chicken breasts in each bag, seal bags, and turn to coat chicken with marinade.
- Lay bags flat in the refrigerator.
- Refrigerate at least 2 hours or overnight.
- Heat a grill or grill pan to medium-high.
- Remove chicken from bags.
- Brush grill with oil and grill chicken until cooked through, about 7 minutes per side.
- Serve warm.
- * make-ahead: Chicken can be marinated in resealable plastics bags in the refrigerator up to 1 day.
Nutrition Facts : Calories 218.3, Fat 5.9, SaturatedFat 1.2, Cholesterol 109.2, Sodium 270, Carbohydrate 1.9, Fiber 0.2, Sugar 1.5, Protein 37.2
BEST CHICKEN MARINADE
This is the best chicken marinade for grilling! For tender, juicy chicken with a beautiful caramel color, this easy recipe is a must-try. Don't marinate the chicken for more than 4 hours, or the lemon juice will affect the texture. This is my fiancé's favorite chicken.
Provided by TaraNicole
Categories Chicken Breasts
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- Mix olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder together in a large glass or ceramic bowl.
- Place chicken in the bowl turn to coat with marinade. Cover and marinate in the refrigerator for 1 to 4 hours. Do not marinate longer than 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 549.1 calories, Carbohydrate 7 g, Cholesterol 67.2 mg, Fat 46.1 g, Fiber 0.8 g, Protein 27.5 g, SaturatedFat 6.8 g, Sodium 1573.9 mg, Sugar 1.4 g
INDIAN TANDOORI CHICKEN
This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).
Provided by Simmi Gupta
Categories World Cuisine Recipes Asian Indian
Time P1DT45m
Yield 4
Number Of Ingredients 13
Steps:
- Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
- In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
- Preheat an outdoor grill for medium high heat, and lightly oil grate.
- Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 13.7 g, Cholesterol 101.7 mg, Fat 18.8 g, Fiber 3.3 g, Protein 35.6 g, SaturatedFat 5.6 g, Sodium 733.5 mg, Sugar 6 g
SOUTH BEACH CHICKEN SKILLET
This is a quick and easy meal suitable for the South Beach diet on a week night. The amount of spices listed here give the chicken a very mild kick. This is not a hot dish, although you could make it so if you wished.
Provided by _Pixie_
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Brush the entire bottom of a large nonstick skillet with the olive oil using a pastry brush.
- Cook the garlic for about a minute over a medium heat then add the chicken, stirring as required to cook all the sides of the chunks.
- Sprinkle the paprika, chili powder, garlic powder, and cayenne pepper over the chicken and stir to evenly coat.
- Add the onion and cook for a minute or two before adding all the peppers.
- Cook stirring occasionally until the peppers are tender and the chicken is done.
- Add salt and pepper to taste and stir well to mix.
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