Zesty Low Fat Chicken Breasts Recipes

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ZESTY LOW-FAT CHICKEN BREASTS



Zesty Low-Fat Chicken Breasts image

Make and share this Zesty Low-Fat Chicken Breasts recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breast halves
3/4 cup ketchup
1/2 cup salsa (your choice hot or mild)
1/4 cup honey
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1/2 teaspoon cumin (optional)
1 tablespoon cornstarch

Steps:

  • Put the breasts in a 9x13-inch baking dish.
  • Whisk remaining ingredients (except cornstarch) together until they are well blended.
  • Pour over the breasts.
  • Coat both sides of the breasts with the sauce.
  • Bake in 400°F oven for approx 30 minutes or until the chicken is done.
  • Remove breasts, keep warm. Pour the sauce into a sauce pan stir in the cornstarch that has been mixed with a tbsp of water, bring to a boil and allow to thicken whisk constantly.
  • Pour over the chicken & serve.

Nutrition Facts : Calories 221.9, Fat 3.4, SaturatedFat 0.7, Cholesterol 75.5, Sodium 654.9, Carbohydrate 22.3, Fiber 0.8, Sugar 19.2, Protein 26.2

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA



Grilled Greek Chicken Breasts with Whipped Feta image

I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.

Provided by Allrecipes

Categories     BBQ & Grilled Chicken Breasts

Time 2h35m

Yield 4

Number Of Ingredients 18

4 (8 ounce) boneless, skinless chicken breasts
¼ cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon garlic powder
¼ cup olive oil
1 drizzle olive oil, or as needed
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 cup full-fat Greek yogurt
8 ounces feta cheese
1 teaspoon finely crushed garlic, or to taste
1 tablespoon chopped fresh mint
1 teaspoon lemon zest

Steps:

  • Cut chicken breasts in half lengthwise.
  • Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
  • Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
  • Preheat a charcoal grill until coals are white and very hot.
  • Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
  • Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg

ZESTY ROASTED CHICKEN BREAST RECIPE



Zesty Roasted Chicken Breast Recipe image

Try out our Zesty Roasted Chicken Breast Recipe at dinnertime tonight! Italian dressing makes this roasted chicken breast recipe so zesty and delicious.

Provided by My Food and Family

Categories     Home

Time 55m

Yield Makes 10 servings.

Number Of Ingredients 7

2 cans (28 oz. each) stewed tomatoes, undrained
2 cans (15-1/4 oz. each) corn, drained
2 large onions, cut into wedges
1/2 cup KRAFT Zesty Italian Dressing, divided
10 bone-in chicken breasts (3 lb.)
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
2 Tbsp. chopped cilantro

Steps:

  • Preheat oven to 375ºF. Combine tomatoes, corn, onions and 1/4 cup of the dressing. Pour evenly into two 15x10x1-inch baking pans; spread evenly to cover bottoms of pans. Pour remaining 1/4 cup dressing over chicken in large bowl; toss to coat. Top tomato mixture in each pan with 5 of the chicken breasts.
  • Bake 45 min. or until chicken is cooked through (165ºF).
  • Transfer chicken to serving platter; cover to keep warm. Mix both tomato mixtures in medium bowl. Add cheese and cilantro; stir until well blended. Serve with the chicken.

Nutrition Facts : Calories 400, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 34 g

ZESTY CHICKEN BREASTS



Zesty Chicken Breasts image

Make and share this Zesty Chicken Breasts recipe from Food.com.

Provided by rrebranch

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 fresh chicken breasts
1 cup cornmeal
1/2 cup white flour
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons olive oil or 4 tablespoons canola oil
1 bell pepper, chopped
1 medium onion, diced
1 garlic clove, mashed
1 (14 ounce) can diced tomatoes, not drained
1 cup rice
butter (pat)

Steps:

  • Put about six cups of water and a small amount of oil in a sauce pan and bring to boil. Add rice and boil for 12 to 15 minutes. Put a pat of butter in a serving bowl. Using a strainer, drain water from rice, add to bowl and toss to lightly coat rice with butter. Cover and hold until serving.
  • Using meat pounder flatten chicken breasts to about ½ inch thick. Coat lightly with corn meal/flour mix and fry to slight brown, about 3 minutes each side. Remove chicken and set aside.
  • Leave remaining oil in skillet, heat still on medium. Add garlic and brown for about one minute. Add peppers and onions, stirring occasionally until softened, about 5 minutes. Add tomatoes and stir to mix well. Add chicken and simmer for about ten minutes.
  • If water is put on when you start it should be boiling by the time chicken is brown. You can then add rice about the time peppers and onions go into skillet and all will be ready about same time.
  • Serve by placing a chicken breast on a bed of rice and adding a liberal serving of the zesty sauce.
  • Makes four servings. For a heartier sauce more oil can be used. For more zest add another bell pepper and/or a little hot pepper like jalapeño.

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