Tag Archive: Chicken


Courtesy of Real Simple

  • Serves 4
  • Hands-On Time 20 min
  • Total Time 1 hr


  1. pounds bone-in, skin-on chicken pieces
  2. cloves garlic, finely chopped
  3. tablespoons chopped fresh rosemary leaves
  4. tablespoons olive oil
  5. teaspoon finely grated lemon zest plus 2 whole lemons, quartered
  6. kosher salt and black pepper
  7. thick slices country bread, torn into 1- to 2-inch pieces
  8. cups baby kale


  1. Heat oven to 450° F. Toss the chicken, garlic, rosemary, oil, lemon zest, lemon quarters, ¾ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet.
  2. Roast, skin-side up, until an instant-read thermometer inserted into the thickest part of the chicken (avoiding the bone) registers 165° F, 35 to 40 minutes. Transfer the chicken and lemons to a serving dish. Reserve the baking sheet.
  3. Toss the bread in the drippings on the reserved baking sheet. Toast until golden brown, 5 to 7 minutes. Add the kale and toss to combine.
  4. Serve the chicken with the kale, croutons, and lemons for squeezing.


Per Serving

  • Calories 623 calories
  • Fat 30 g
  • Sat Fat 7 g
  • Cholesterol 161 mg
  • Sodium 733 mg
  • Protein 57 g30 g
  • Sugar 4 g
  • Fiber 5 g
  • Iron 5 mg
  • Calcium175 mg



Prep Time: 20 mins

Cook Time: 12 mins

Total Time: 32 mins

Servings: 2


  • 2 tablespoons scallion(s) (green onions), finely chopped
  • 1 1/2 teaspoon ginger, fresh, grated
  • 3 clove(s) garlic, minced
  • 3 teaspoons oil, olive, divided
  • 1/8 teaspoon salt
  • 2 chicken breasts, skinless, boneless halves
  • 2 ounce(s) rice noodles, dried
  • 1/2 cup(s) carrot(s), chopped
  • 1/2 teaspoon lime peel, finely shredded
  • 1 tablespoon lime juice
  • 2 tablespoons nuts, peanuts, coarsely chopped
  • 1 1/2 tablespoon cilantro

Recipe Tip:

Broiler Directions: Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is tender and no longer pink (170°F), turning once. Slice as directed.


  1. For rub, in a small bowl, combine green onion, ginger, garlic, the 1 teaspoon oil, and the salt. Sprinkle evenly over chicken; rub in with your fingers.
  2. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170°F), turning once. Thinly slice chicken diagonally; set aside.
  3. Meanwhile, in a large saucepan, cook rice noodles and carrot in a large amount of boiling water for 3 to 4 minutes or just until noodles are tender; drain. Rinse with cold water; drain again. Use kitchen scissors to snip noodles into short lengths. In a medium bowl, stir together lime peel, lime juice, and the 2 teaspoons oil. Add noodle mixture and cilantro; toss gently to coat.
  4. Divide noodle mixture between two individual bowls; arrange chicken slices on noodle mixture. Sprinkle with peanuts. Serve immediately.

Nutritional Info (Per serving):

Calories: 396, Saturated Fat: 2g, Sodium: 369mg, Dietary Fiber: 3g, Total Fat: 13g, Carbs: 32g, Cholesterol: 82mg, Protein: 37g

Diabetic Exchanges:

Vegetable: 0.5, Starch: 2, Lean Meat: 4.5, Fat: 1.5, Carb Choices: 2

Recipe Source: Diabetic Living

Skillet Chicken with Seared Avocados Recipe

This is from “My Recipes” and has such a good taste, not difficult to make and I cut the portions for two and worked perfectly.


Serves 4 (serving size: 1 chicken breast half, 1 avocado half, 2 tablespoons sauce, and 2/3 cup onion mixture)


1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/2 teaspoon ground ancho chile powder
Cooking spray
2 small ripe avocados, halved and pitted
1/4 teaspoon sugar
2 medium red onions, peeled and cut into 1/4-inch-thick rings
4 green onions, trimmed
1 poblano pepper, sliced
3 tablespoons fresh lime juice
1 tablespoon lower-sodium soy sauce
1/3 cup reduced-fat sour cream
2 to 3 tablespoons water
8 cilantro sprigs
4 lime wedges
1 teaspoon aleppo or other coarse red pepper (optional)


1. Preheat oven to 450°.

2. Heat a large cast-iron skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt, black pepper, and chili powder. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 1 minute. Remove chicken from pan (chicken will not be fully cooked).

3. Wipe pan clean with paper towels. Coat pan with cooking spray. Increase heat to high. Sprinkle avocados with sugar. Add avocados, cut side down, to pan; cook 2 minutes or until charred. Remove avocados from pan. Recoat pan with cooking spray. Add red onions; cook 3 minutes or until charred. Turn red onions; add green onions and poblano. Cook 3 minutes. Separate red onions into rings; toss with green onions and poblano. Stir in lime juice and soy sauce. Nestle chicken and avocados into onion mixture. Place pan in oven; bake at 450° for 7 minutes or until chicken is done.

4. Remove pan from oven. Combine sour cream and water in a small bowl until thinned to a saucy consistency. Drizzle sour cream mixture over chicken and avocados. Garnish with cilantro and lime wedges. Sprinkle with remaining 1/4 teaspoon salt and aleppo pepper, if desired.

Nutritional Information

Calories 417
Fat 21 g
Satfat 4.5 g
Monofat 11.1 g
Polyfat 2.4 g
Protein 40 g
Carbohydrate 19 g
Fiber 7 g
Cholesterol 119 mg
Iron 2 mg
Sodium 610 mg
Calcium 78 mg
Sugars 5 g
Est. Added Sugars 0 g


Cook time: 4 hours

Total time: 4 hours 10 minutess
  • 4 Boneless Chicken Breast ( use 5 if they are smaller in size)
  • 32 ounces of  Mild Salsa
  • 2 Cloves Garlic, Minced
  • 2 chopped dehydrated Habanero (you can use fresh chopped also) or any pepper of your choice
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon of kosher salt
  • 1 cup of chopped Onion
  • 1 Tablespoon of Honey
  • 2 Tablespoons of Vegetable Oil
  • tortillas
  • chopped lettuce
  • cheddar cheese
  • lite sour cream
  • Salt/Pepper
Season the chicken breasts with cumin, smoked paprika, very lite salt, cover and put in refrigerator  overnight
Next day
  1. Heat oil in a pan then cook the chicken for 2 minutes per side
  2. Place chicken and all other  ingredients in slow cooker then cook on low for 6-8 hours or high for 3-4 hour or until chicken is falling-apart tender
  3. Add salt/pepper to preferred taste
  4. Turn the slow cooker to warm and shred chicken with fork.
  5. after shredding place chicken (drain a wee bit)  in flour tortilla, add some  shredded cheese (on top or inside or both), wrap tortilla,
  6. add  a dab of salsa juice left in slow cooker on top of tortilla,
  7. then add lettuce and dab of sour cream and serve.


Veggie and Herb Rice

2 cups water

1 cup finely chopped celery

1/2 cup finely  chopped red bell peppers

1 cup finely chopped onion

1 cup finely chopped carrot

1 cup Jasmine white rice

1 tablespoon ground ginger

2 tablespoons ground turmeric

1/8 teaspoon cumin

1/4 cup frozen corn

1 tablespoon of unsalted butter

Add all the above ingredients except rice and frozen corn  to boiling water, let boil for 10 minutes stir well, then add Jasmine rice bring all just to a boil, remove immediately  from heat add 1/4 cup frozen corn, cover and let sit for 20 minutes, just before serving add the butter, stir well and serve.

Baked Chicken Strips

2 skinless chicken breasts (mine were two large one and I cut into 6 strips ….tip cut them when still partial frozen, makes easier cutting)

1 egg beaten with 1 cup almond milk

1 zip log back filled with 1 cup bread crumbs, 3 cups flour, 1 tablespoon garlic powder and 1 teaspoon salt and 1/2 teaspoon dried kale( finely crushed)

Shake bag until thoroughly mixed

Soak chicken strips in egg and milk about 15 minutes then turn and soak other side, cover and put in fridge for about 20 minutes.

Put few strips of chicken  at time in bag and shake well then place in  9x 12 Pyrex dish that has been sprayed with olive oil (or your choice of oil), bake at 350 for 30 minutes, then turn each piece and spray top of them lightly and bake at 450 for 10 minutes (I do this in toaster oven, your ovens may vary in temperature so always check for complete cooking through)

Serve chicken on bed of the Veggie and Spiced Rice with a side veggie of your choice…..serves 4





Southwestern Chicken Soup
Serves 4| Hands-On Time: 05m| Total Time: 15m



  1. Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
  2. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.

Nutrition Info

  • Per Serving
  • Calories 381
  • Calcium 124mg
  • Carbohydrate 27g
  • Cholesterol 91mg
  • Fat 13g
  • Fiber 5g
  • Iron 4mg
  • Protein 35mg
  • Sat Fat 6g
  • Sodium 668mg


Chicken, Zucchini, and Prosciutto
Serves 4| Hands-On Time: 15m| Total Time: 20m





  1. Heat oven to 400° F. Season the chicken with ¼ teaspoon each of the salt and pepper.
  2. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side.
  3. Transfer the chicken to the oven and roast for 8 minutes.
  4. Meanwhile, in a second skillet, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.
  5. Add the zucchini, garlic, and remaining salt and pepper to the skillet and cook until tender, about 3 minutes.
  6. Add the prosciutto and zucchini mixture to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among the plates.

By Kate Merker , January, 2007

Nutritional Information

  • Per Serving
  • Calories 298Calories
  • From Fat 27%
  • Fat 9g
  • Sat Fat 2g
  • Cholesterol 114mg
  • Sodium 1,134mg
  • Carbohydrate 5g
  • Fiber 1g
  • Sugar 2g
  • Protein 49g


Roasted Chicken With Collards
Serves 4| Hands-On Time: 15m| Total Time: 45m


  • 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
  • 2 pints grape tomatoes
  • 3 tablespoons olive oil
  • kosher salt and black pepper
  • medium onion, sliced
  • 1 bunch collard greens, stems discarded and leaves cut into 1-inch strips


  1. Heat oven to 450° F. On a large rimmed baking sheet, toss the chicken and tomatoes with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until the chicken is cooked through, 30 to 35 minutes.
  2. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper and cook, stirring frequently, until softened, 4 to 6 minutes. Add the collard greens and cook, tossing frequently, until tender, 5 to 7 minutes. Serve with the chicken.

Nutritional Information

  • Per Serving
  • Calories 489
  • Fat 30g
  • Sat Fat 7g
  • Cholesterol 115mg
  • Sodium 507mg
  • Protein 38g
  • Carbohydrate 18g
  • Sugar 4g
  • Fiber 8g
  • Iron 5mg
  • Calcium 299mg
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