Please post healthy grilled chicken recipies

I am bored of my chicken seasonings so can I have some new ideas? Seasonings or marinating ideas or recipies? Thanks!

Re: Please post healthy grilled chicken recipies

#1
4 chicken breasts/cutlets
3 Tbs Olive Oil
Juice of 1 lemon
2 cloves crushed garlic
Pinch of Oregano
Salt & Pepper
Marinate chicken in mix and then bake or grill

#2
My FSIL makes this, never had it but she says it's good.
4 chicken cutlets
2 cups salsa
shredded low-fat mexican cheese
Place chicken in baking dish, cover in Salsa and sprinkle Mexican Cheese over that. Bake until chicken is tender.

Re: Please post healthy grilled chicken recipies

This is very simple. We actually had it last night.Grilled chicken with salt and pepper cut up in a nice big salad.

Re: Please post healthy grilled chicken recipies

Right now I am all about balsamic vinagerette:D It tastes really good with grilled chicken.

Re: Please post healthy grilled chicken recipies

I just put in 'Grilled Chicken' & 'Healthy' into Google and found these ...

Low Fat Grilled Chicken Salad Recipe
Boneless, skinless chicken breast - 400g
Red potatoes - 300g (cut in half)
Green beans - 200g
Orange marmalade - 2 tbsps
Leaf lettuce - 3 cups (torn)
Oranges - 2 (peeled and sectioned)
Orange juice - 1/4 cup
Salt and black pepper - add to taste
Orange zest - 1/2 teaspoon
Diced ginger - 1/2 teaspoon
Red wine vinegar - 1 tbsp

Mix orange juice, marmalade, salt, pepper, orange peel, and ginger. Take about 1/4 cup and brush on to the chicken. Then grill until both sides browned. Cut the chicken into slices.
Boil the potatoes for 8 to 10 minutes until tender. Also boil the green beans for 2 to 3 minutes until cooked. Then drain the water.
In a large salad bowl, mix the chicken, orange slices, potatoes and green beans. Toss evenly with the orange sauce mixture.
This delicious, low fat chicken recipe has only 4 grams of fat, and serves four people.





Copycat Recipes!
Chili's Grilled Caribbean Chicken Salad
Boneless, skinless chicken breast - 4
Teriyaki marinade - 1/2 cup
Green leaf lettuce - 4 cups (chopped)
Iceberg lettuce - 4 cups (chopped)
Red cabbage - 1 cup (chopped)
Pineapple chunks - 1 can
Tortilla chips (break up)

Honey Lime Dressing:
Grey Poupon dijon mustard - 1/4 cup
Honey - 1/4 cup
Sugar - 1 1/2 tsp
Sesame oil - 1 tbsp
Apple cider vinegar - 1 1/2 tsp
Lime juice - 1 1/2 tsp

Blend all the ingredients with electric mixer, and chill.

Pico De Gallo:
Tomatoes - 2 (diced)
Spanish onion - 1/2 cup (diced)
Jalapeno pepper - 2 tsp (chopped)
Cilantro - 2 tsp (minced)
A pinch of salt

Mix all ingredients in a bowl, cover and chil.

Marinate the chicken for 2 hours or more.
Preheat the grill and grill the chicken breast for 5 minutes each side until cooked. Then cut into strips.
Toss the lettuce, and cabbage in a large salad bowl. Add in the Pico De Gallo, pineapples, honey lime dressing, and tortilla chips. Add in the grilled chicken. Toss and serve




Grilled Chicken Kabobs - serves 4
2 tsp ground mustard
1 tbsp Worcestershire sauce
1/2 cup water
1/2 cup soy sauce
1 tbsp vegetable oil
4 boneless skinless chicken breast halves
2 md zucchini cut in 1 1/2 in Slices
1 md onion cut in wedges
1 md green pepper cut into chunks
12 fresh mushrooms

In a resealable plastic bag, combine the mustard and Worcestershire sauce.
Add water, soy sauce and oil; remove 1/3 cup and set aside for basting.
Cut chicken into 1 1/2 inch pieces; add to bag. Seal and refrigerate for 1 1/2 to 2 hours. Drain, discarding marinade.
Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot coals for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear


Grilled Chicken & Potato Dinner
Ingredients:
1-1/4 lbs. red potatoes, cut into 2 inch chunks
2 tsp. olive oil
4 skewers
2 plum tomatoes, seeded and diced
3-1/2 Tbs. oil cured black olives, pitted and coarsely chopped
1 small lemon, peel grated, 2 tsp. juice reserved
1 Tbs. plus 1 tsp. parsley, chopped
1 tsp. lemon pepper seasoning
4 4 ounce chicken breast halves
Instructions:
Prepare grill. Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Drain, transfer to a bowl and toss with oil. When cool enough to handle, thread potatoes onto skewers. Combine tomatoes, next 3 ingredients and salt and pepper to taste in a bowl and set aside. Rub lemon pepper into both sides of chicken. Grill chicken about 5 minutes per side for medium done meat. Place skewered potatoes on grill after chicken has been cooking 5 minutes. Grill potatoes 5-7 minutes, turning occasionally, or until lightly browned and heated through. Arrange chicken and potatoes on plates. Spoon tomato mixture over potatoes and serve.

Quantity:
Makes 4 servings




ORANGE GRILLED CHICKEN with Herbs
2 garlic cloves, minced
3/4 tsp. orange peel, grated
1/4 tsp. fresh thyme, minced
1/4 tsp. fresh rosemary, minced
freshly ground black pepper, to taste
1 lb. boneless chicken breasts, skin attached
1/3 cup fresh orange juice
1 Tbs. plus 1 tsp. vinegar
2 tsp. Worcestershire sauce
Instructions:
Combine the first 5 ingredients in a small bowl to make the herb mixture. Take each chicken breast and slip your fingers between the skin and flesh of the chicken, leaving the skin attached. Slide some of the herb mixture under the skin of each breast, pulling the skin back over each breast when finished. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Mix together the orange juice, vinegar, and Worcestershire sauce in a small bowl. Grill the chicken breasts for 3-4 minutes on each side, turning once and basting with the orange juice mixture, until the chicken is cooked through. Remove the skin before eating.

Quantity:
Makes 4 servings


TOMATO-BASIL Chicken:
6 oz. tomato paste
3 T. olive oil
1/4 C. red wine vinegar
1/3 C. red wine
1/2 t. red pepper flakes
1/2 t. salt
1 t. dried basil
1/2 t. ground black pepper
4 skinless, boneless chicken breast halves

Wash the chicken and pat dry with paper towels. Combine the marinade ingredients and place the chicken and marinade in a zip-top plastic bag. Let sit at room temperature for 20 minutes, or in the refrigerator overnight.

Remove chicken from marinade and grill or broil chicken breasts 7 to 10 minutes per side, until done.

Servings: 4



Grilled Chicken with Green Chile Sauce
Marinate meats to make them tender without adding a lot of fat.

Ingredients:

4 skinless, boneless chicken breasts
¼ cup olive oil
¼ teaspoon oregano
½ teaspoon black pepper
¼ cup water
10 to 12 tomatillos, husks removed and cut in half
½ medium onion, quartered
2 cloves garlic, finely chopped
2 serrano or jalapeno peppers
2 tablespoons cilantro, chopped
¼ teaspoon salt
¼ cup low fat sour cream (or Homemade Sour Cream)
juice of 2 limes
Directions:

Combine the oil, juice from one lime, oregano, and black pepper in a shallow glass baking dish. Stir. Place the chicken breasts in the baking dish and turn to coat each side. Cover the dish and refrigerate overnight. Turn the chicken periodically to marinate chicken on both sides.
Put water, tomatillos, and onion into a saucepan. Bring to a gentle boil and cook uncovered for 10 minutes or until the tomatillos are tender. In a blender, place the cooked onion, tomatillos, and any remaining water. Add the garlic, peppers, cilantro, salt, and the remaining lime juice. Blend until all the ingredients are smooth. Place the sauce in a bowl and refrigerate.
Place the chicken breasts on a hot grill and cook until done. Place the chicken on a serving platter.
Spoon a tablespoon of low fat sour cream over each chicken breast. Pour the sauce over the sour cream.
Yield: 4 servings--Serving size: 1 breast

Each serving provides:

Calories: 192
Total fat: 5 g
Saturated fat: 2 g
Cholesterol: 71 mg
Sodium: 220 mg
Calcium: 53 mg
Iron: 2 mg

Re: Please post healthy grilled chicken recipies

Chicken Pesto and Pasta

A low-fat variation of traditional pesto teamed with chicken and pasta to make a delicious entree rich in beta carotene, vitamin C and folate.

Ingredients

6 ounces rotini pasta, uncooked
1 cup firmly packed fresh spinach leaves
2 Tablespoons grated Parmesan cheese
1 Tablespoon chopped fresh basil
1 Tablespoon toasted pine nuts
1 clove garlic, minced
dash cayenne pepper
1/2 cup plain nonfat yogurt
4 (4 ounce) boneless, skinless chicken breast halves vegetable cooking spray
Directions

Cook pasta according to package directions. Drain, set aside and keep warm.
Combine spinach and next five ingredients in a food processor or blender and process until smooth. Pour into a small bowl, and stir in yogurt.
Slice chicken breasts diagonally across the grain into 1/4 inch strips. Coat a large skillet with cooking spray; place over medium-high heat until hot. Add chicken and saute until browned. Stir in spinach mixture. Cover and simmer 5 minutes until thoroughly heated and chicken is tender, being careful not to boil.
Add cooked pasta to skillet and toss gently to combine.
Yield: 6 servings

Per serving:

Calories 228
Fat 4 g
Protein 24 g
Carbohydrates 23 g
Sodium 104



Chicken in Creamy Mushroom Sauce
Boost the nutritional content of any poultry dish by adding vegetables. Red peppers and mushrooms add not only lots of flavor and color but beta-carotene, potassium and vitamin C as well.

Ingredients:

2 Tablespoons cornstarch
1 cup water
1 pound boneless, skinless chicken breasts
¼ cup chopped onion
1 clove garlic, crushed
¼ teaspoon salt
1/8 teaspoon pepper
1 red bell pepper, coarsely chopped
3 cups sliced mushrooms (about 8 ounces)
¼ cup dry white wine
1 teaspoon chicken bouillon granules
2 Tablespoons reduced-fat sour cream
3 Tablespoon chopped fresh chives
3 cups hot cooked farfalle (bow tie pasta)
Directions:

Stir cornstarch into water; reserve.
Cut chicken into thin strips.
Coat large skillet with nonstick cooking spray; heat until hot.
Cook onion, garlic, salt and pepper in skillet over medium-high heat for about 3 minutes, stirring frequently, until onion is tender.
Stir in chicken and red pepper. Cook about 4 minutes, stirring frequently, until chicken no longer is pink.
Stir in mushrooms, wine and bouillon granules. Heat to boiling; reduce heat. Cover and simmer 1 minute. Stir in sour cream.
Stir cornstarch mixture into skillet. Cook over medium-high heat about 2 minutes, stirring frequently, until thickened. Sprinkle with chives. Serve over pasta.
Yield: 6 servings

Per serving:

Calories 220 Cholesterol 40 mg
Protein 19 g Sodium 440 mg
Carbohydrate 27 g Potassium 420 mg
Fat 3 g

Re: Please post healthy grilled chicken recipies

HEALTHY CHICKEN FAJITAS
1 lg., plump chicken breasts
1/2 c. celery, tops and tender, inside stalks
1/2 med. size white onion
2-3 peppercorns
2 tbsp. olive oil
1 red pepper
1 yellow pepper
1 1/2 lg. red onions
Salt to taste
Pepper to taste
Poach chicken with celery tops, onions, and peppercorns. Cook about 15 minutes. Let cool and remove skin. When chicken in skillet, slice or shred, then saute with olive oil in wok or large skillet until carefully browned around the edges. Next add red and yellow pepper and red onions. Toss and saute about 10 minutes. Watch closely so that peppers don't go limp. Remove from heat. Add salt and pepper to taste. Place in tortillas with beans; top with salsa and serve.

BEAN FILLING:

1 lb. bag pinto beans, red or pink
8 c. water
Salt to taste
1/4 onion
1/4 c. olive oil
Cook beans in water for approximately 1 1/2 hours on medium heat. Make sure that beans are completely covered in water. Stir occasionally. Beans will absorb liquid and become soft. Add more water if needed. Add salt when beans are thoroughly cooked. Remove form heat. Add chopped onion. (Onions will cook from the heat of the beans.) Drizzle with olive oil. Let set.

Re: Please post healthy grilled chicken recipies

Thanks so much!!!!!!!!!!!!!!!!!!!!!!!!!!