Okay, chicken. Bland, boring, etc. I know, I know. But it is also versatile and affordable. We always have a bag of frozen chicken breast in the freezer as a safety/go-to stock. I wanted to post 3 of my favorite chicken recipes (all stolen from Cooking Light) that are easy to prepare and taste wonderful!
Chicken Chipotle Taco Salad
Ingredients
Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt
Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
Preparation
To prepare dressing, combine first 7 ingredients, stirring well.
To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.
Yield
4 servings (serving size: 2 1/2 cups)
Nutritional Information
CALORIES 249(30% from fat); FAT 8.2g (sat 2.8g,mono 2.9g,poly 0.7g); IRON 2.2mg; CHOLESTEROL 50mg; CALCIUM 106mg; CARBOHYDRATE 25.1g; SODIUM 650mg; PROTEIN 23.3g; FIBER 7g
I have made this a few different ways–without chicken, with fresh corn, with chipotle salsa instead of chiles. It simply turns out perfect every time. This is such a hearty, big salad that it keeps even the husband full.
Chicken Noodle Soup
Ingredients
2 teaspoons olive oil
1 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups low-salt chicken broth
4 cups diced peeled baking potato
1 teaspoon salt
2 cups diced leftover roasted chicken
1 cup evaporated skim milk
4 ounces (2 cups) uncooked wide egg noodles
Fresh thyme (optional)
Preparation
Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender. Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.
Yield
2 1/2 quarts (serving size: 1 cup)
Nutritional Information
CALORIES 215(19% from fat); FAT 4.6g (sat 0.9g,mono 1.6g,poly 0.8g); IRON 2.4mg; CHOLESTEROL 37mg; CALCIUM 101mg; CARBOHYDRATE 28.6g; SODIUM 355mg; PROTEIN 14.9g; FIBER 2.6g
This soup is so comforting. I have used both fresh chicken and rotisserie chicken. Both work and the rotisserie makes it SO much faster!!! The evaporated milk adds a sort of creamy decadence to it. I have served this soup before at football parties and it is ALWAYS a hit!
Chicken Schnitzel
Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons Dijon mustard
1 large egg, lightly beaten
1/2 cup dry breadcrumbs
1 1/2 tablespoons grated fresh Parmesan cheese
2 teaspoons finely chopped fresh parsley
2 teaspoons chopped fresh chives
1 garlic clove, minced
1 tablespoon olive oil
4 lemon wedges (optional)
Preparation
Preheat oven to 350°.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
Place flour in a shallow bowl. Combine mustard and egg in a shallow dish. Combine breadcrumbs, cheese, parsley, chives, and garlic in a shallow dish. Dredge 1 chicken breast half in flour, turning to coat; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg mixture, and breadcrumb mixture.
Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; sauté 2 1/2 minutes or until browned. Remove from heat. Turn chicken over; place pan in oven. Bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.
Yield
4 servings (serving size: 1 chicken breast half)
Nutritional Information
CALORIES 328(22% from fat); FAT 8.1g (sat 1.9g,mono 3.8g,poly 1.3g); IRON 2.6mg; CHOLESTEROL 153mg; CALCIUM 85mg; CARBOHYDRATE 16.7g; SODIUM 636mg; PROTEIN 45.3g; FIBER 0.7g
Maybe it is my Austrian heritage coming out, but I simply love this recipe. I am not a fried chicken fan, but pound out some chicken flat, bread it and sauté it and I am a FAN! I love the crispiness of the chicken and definitely recommend the lemon juice on top!!
Well I hope you enjoyed these three simple recipes that are definite go-to’s in my kitchen on week nights when we are short on time, ingredients and effort.
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