The Chic Chef: Better-Than-Fried Roasted Chicken, Baby Potatoes, and Beet and Goat Cheese Salad Photo Credit: ELLE Hey girls! It’s a new week and a new year, and I’ve got three more easy and delicious recipes to add to your repertoire. This week, we’re making crispy-skinned roast chicken thighs, easy roasted baby potatoes, and a simple yet sophisticated beet and goat cheese salad. If you’re a Pinterest-a-holic like me, you’re bound to have come across at least 10 different chicken recipes that claim to be “better than fried.” Baby yellow potatoes have a naturally sweet and buttery taste to them, so roasting them up with just a little salt and pepper is all you really need to do to make them great. Balance out the savory chicken and hearty potatoes with a green salad, spiked with beets and goat cheese. Let’s get right to it! Crispy Roasted Chicken Thighs I wouldn’t exactly call this recipe a light or low fat dish, but it does taste amazing and is a heck of a lot easier to make than deep-friend chicken. What You’ll Need How to Make It Preheat the oven to 375 degrees Fahrenheit.
Roman-Style Chicken by Giada De Laurentiis (Chicken 1. Season the chicken with 1/2 tsp salt and 1/2 tsp pepper. In a heavy, large frying pan, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside. 2. 3. Skinny Greek Yogurt Chicken Lately, I've tried to be a much better Pinterest user. Instead of just pinning every pretty thing I came across, I decided to start using what I've already pinned. For weeks now I have seen this recipe for "Melt in your mouth chicken", so when date night rolled around a few weeks ago I knew exactly what we needed to try! I decided to sub the mayo for greek yogurt for a low-cal, healthier spin. We were both huge fans... in fact I've made it two more times since then because it was so yummy! Super low in calories and high in protein, both your waistline and your hunky meat-and-potatoes kind of man will thank you! { Skinny Greek Yogurt Chicken } Ingredients: 4 boneless/skinless chicken breasts 1 cup plain greek yogurt (I used Oikos) 1/2 cup parmesan cheese - grated 1 teaspoon garlic powder 1 1/2 teaspoon seasoned salt 1/2 teaspoon pepper Directions: 1) Preheat oven to 375 degrees. 2) Combine greek yogurt, parmesan cheese, garlic powder, seasoned salt, and pepper in a bowl. 5) Bake for 45 minutes.
Creamy Chicken and Mushroom Skillet Summer food is fun but toward the end of the summer, I start craving winter food! So the clouds rolled in for a couple days and all my nesting instincts kicked in. I had some nice mushrooms on hand and a little bit of cream in the fridge. (A girl needs some cream now and then). I brought out the big skillet and filled the house with the smell of sautéed chicken, wine and and fresh herbs! It was quite a meal for a wednesday work night but it came together remarkably quick. I am not a big ‘stand at the stove’ kinda cook. Some helpful hints: You can use chicken breasts in lieu of thighs but I wonder if it might dry out a bit? Based on an award winning recipe by The Midnight Baker called Mushroom Asiago Chicken. Creamy Chicken and Mushroom Skillet Ingredients Instructions In a large skillet, melt butter and olive oil on medium high heat.
Chicken Pasta Salad with Yogurt-Mango Sauce I paid a visit to my local hippie-dippy market last weekend, and couldn’t resist gawking at their deli counter. It’s filled with so many healthy things, just one setback: all ridiculously expensive. Like, $8 for a mouthful. First of all, the yogurt-mango sauce. I love making stuff at home because I can be generous with ingredients, so the vegetable servings here are three times the size of the market-bought salad that inspired my recipe. Since the pasta salad can be eaten cold, it makes a nice take to work lunch. Did you like the recipe idea? Chicken Pasta Salad with Yogurt-Mango Sauce Author: Aleks @ CanuckCuisine.com Recipe type: Salads Sauce1 cup plain greek yogurt (fat free, or 2%)1 cup mango purée1½ tsp curry powder1 tsp turmericSalad300g rotini pasta (roughly ¾ lbs)1 tbs olive oil1 zucchini, cubed1 red pepper, chopped1 medium carrot, shreddedhandful of dried cranberries1½ cup shredded rotisserie, or leftover roasted chicken meatsalt and pepper, to taste
Food - Recipes : Chicken with brandy cream sauce, Savoy cabbage and glazed carrots Cajun Chicken Pasta on the Lighter Side Celebrate Mardi Gras with this colorful Cajun spiced pasta tossed with chicken strips, bell peppers, red onion, mushrooms and scallions in a creamy light sauce. One of the easiest ways to lighten up a pasta dish is to add tons of protein and vegetables to your dish which keeps the portions large and the carbs low and this dish is a perfect example. Be sure to be generous with your Cajun spices, it should have plenty of kick so don't be shy! I took a knife skills class at Sur La Table this week with my girlfriend and of course I HAD to buy a new knife and cutting board there. I was so excited to put my new skills to work and cut my veggies like a pro with my new knife, a task I would normally dread. This dish comes together rather quickly once all your vegetables are chopped. You can make this with shrimp instead of chicken, or use a combination of both. Ingredients: Prep all your vegetables. Prepare pasta in salted water according to package directions. Makes 7 1/2 cups.
chicken fajitas with homemade guacamole & salsa Method A griddle pan gives the nice, charred effect you want with fajitas, but you can also use a large pan or wok. If you use a griddle pan, keep the ingredients moving about so that nothing burns or sticks to the bottom. Normally I wouldn't recommend adding extra oil to a hot pan, but in this case it's good to give everything a drizzle now and then so the chicken and peppers stay nice and shiny. Put your griddle pan on a high heat. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Finely chop your chilli. Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6 to 8 minutes until the chicken is golden and cooked through. To make the guacamole, squeeze a handful of cherry tomatoes onto a board. Halve and stone the avocado, then squeeze it over a board so the flesh comes out of the skin. Warm your tortillas up in a microwave or a warm dry frying pan. Nutritional Information Amount per serving:
Filipino Adobo Chicken In the Philippines, adobo refers to the process of stewing chicken or pork in vinegar and a soy based sauce with lots of garlic. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat. My friend Liren of Kitchen Confidante was so gracious to share her family recipe with me, which I slightly modified to reduce the fat. I hope you all enjoyed your Thanksgiving and didn't eat too much! Filipino Adobo ChickenAdapted from Kitchen Confidante Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 2 drumsticks • Old Points: 4 pts • Points+: 4 pts Calories: 174.8 • Fat: 4.3 g • Protein: 27.2 g • Carb: 5.0 g • Fiber: 0.5 g Ingredients: 8 chicken legs on the bone (skin removed)1/3 cup low sodium soy sauce1/3 cup apple cider vinegar1 small head of garlic, crushed 6 ground peppercorns4 bay leaves1 jalapeño, chopped (optional) Marinate chicken in vinegar, soy sauce, garlic, jalapeño and pepper, for at least an hour (overnight is ideal).
Easy Balsamic Rosemary Chicken This is a quick and easy recipe for balsamic rosemary chicken that never fails to please even picky eaters. Making a simple reduction sauce using balsamic vinegar, garlic and fresh rosemary creates a flavorful marinade for the chicken. This chicken smells wonderful when baking and tastes even better when ready! The skinny for 1 serving, 169 calories, 3 grams fat and 4 Weight Watchers POINTS PLUS. Serve with steamed veggies, baked potatoes and mash some of the delicious sauce (marinade) into each potato. Prep Time: 10 minutes Chill Time for Marinade: 45 minutes Bake Time: 35 minutes Ingredients ½ cup balsamic vinegar 2 teaspoons olive oil 1½ tablespoons fresh rosemary, chopped 1 tablespoon garlic, minced ½ teaspoon salt Fresh black pepper, to taste Cooking spray 4 (5 ounces each) boneless, skinless chicken breasts (If your chicken breast are large, cut into 5 ounce sizes to equal 4 breasts) 2 tablespoon balsamic vinegar Fresh rosemary springs, for garnish Instructions 1. 2. 3. 4. 5.