Recipe Wednesday: Melt in Your Mouth Chicken Breasts

It's Recipe Wednesday!! Every Wednesday we share a healthy recipe! Someone from one of our Challenge Groups shared this recipe with us! It looks so good! We are making it tonight!

Melt in Your Mouth Chicken Breasts


What you need:

4 boneless chicken breast halves
1/2 plain low fat Greek yogurt
1/2 cup freshly grated low fat parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon of ground black pepper
1 teaspoon of garlic powder

Directions:

Mix Greek yogurt, cheese and seasonings.
Coat the chicken in the mixture and put it in a pan lightly sprayed with olive oil.
Bake at 375 F for 45 minutes!

We can't wait to try it tonight! Let us know what you think!
 
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Recipe Wednesday: Grilled Teriyaki Apricot Chicken

We went to my parents' house on Sunday, and they made some yummy teriyaki chicken!! I had to share the recipe! We LOVED it!! My mom made some modifications to the recipe she found. So this is pretty much her recipe. :)

Grilled Teriyaki Apricot Chicken

2 whole chicken breasts boned, skinned, split

Marinade:

4 Tablespoons reduced- sodium soy sauce

2 Tablespoons brown sugar

4 Tablespoons pineapple juice

2 Tablespoons white vinegar

Worcestershire sauce

Basting Sauce:

1/2 c. apricot preserves

1/4 c. white vinegar

1 Tablespoon pineapple juice

Worcestershire sauce

1.  Mix marinade ingredients together in glass bowl. Add chicken breasts and marinade overnight.

2. In small saucepan, bring basting sauce ingredients to a boil. Turn heat to low and simmer uncovered, stirring occasionally, for 3 minutes.

3.  Preheat broiler or grill. Coat broiler pan with non-stick oil spray. Remove chicken from marinade and discard marinade.

4.  Broil or grill 4 inches from heat, basting at least 3 times on each side. Cook for 5 to 6 minutes per side or until cooked through. Serve immediately.

Serve with steamed green beans, fresh strawberries with light cool whip and brown rice (we mixed brown and white rice). 

Enjoy!

Recipe Day: Lemon Chicken with Spinach Pasta

Every Wednesday we will be posting a yummy recipe we've tried! We tried this one last night. It is really good!

It was taken from the Sparkpeople Cookbook. It's only $17.97 on Amazon! Click on the link to see it. I love this cookbook!

Email us if you have any questions about this recipe:  golladayfit@gmail.com

Lemon Chicken with Spinach Pasta


You can mix up the sauce and marinade for this tasty dish before work, then cook the chicken and pasta when you get home. Thirty minutes and about 350 calories later, you have a filling, healthy meal. Add a serving of steamed broccoli and a cup of milk for a full meal.

Makes 4 Servings:
3-4 oz. chicken and 1 c pasta per serving

1 Hour 15 min. to prepare and cook

1 lb boneless, skinless chicken breasts
1 small onion, sliced thin
1 lemon, zested and juiced
3 Tbsp white wine or rice-wine vinegar
1 Tbsp olive oil
1/4 tsp salt
1/2 tsp white or black pepper
8 oz. whole-wheat penne
4 cups spinach, washed and trimmed

1. Prepare a glass baking dish with nonstick cooking spray. Trim chicken of any remaining fat. Place chicken between two sheets of plastic wrap or parchment paper and use a meat mallet, rolling pin, or the bottom of a heavy pan to pound the meat until it is 1/2 to 3/4 inch thick. Slice each breast into four strips and place into the prepared baking dish. Sprinkle the sliced onions rings over the chicken.

2. Prepare the marinade. In a mixing bowl, whisk together the lemon zest, lemon juice, vinegar, oil, salt and pepper. Pour half the mixture over the chicken and onions and reserve the second half for the sauce. Marinate in the fridge for 30 min. up to 8 hours (we marinated it over night).

3. Preheat oven to 350 F. Cover with foil and bake chicken and onions for 30 min.

4. While the chicken is cooking, cook the pasta according to the package directions until al dente (firm to the bite). Reserve 1/4 cup of the pasta water before draining the pasta. Return the pasta and the reserved pasta water to the pan. Add the spinach, cooking until it wilts. Add the reserved marinade mixture and heat just until warm. Serve with cooked chicken.

Per serving:  353.6 calories, 6 g total fat, 65.7 mg cholesterol, 238.3 mg sodium, 47 g total carbs, 8.1 g dietary fiber, 34.4 protein