Low Cal Chicken Food

LOW-CAL CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken in a 9x13 inch baking dish; sprinkle with onion, garlic, seasoning, soy sauce and sweetener.
• Place foil over pan and bake for one hour at 425 degrees F (220 degrees C). It's ready to serve!

HEALTHY, LOW-CALORIE CHICKEN FINGERS RECIPE - (4.6/5)

Steps:

• Preheat oven to 450 degrees F. Cut chicken into 3-by-3/4-inch strips. In a shallow dish, combine egg, honey, and mustard. In another dish, stir together cornflake crumbs and pepper. Dip chicken strips into the egg mixture; roll in crumb mixture to coat. Arrange chicken strips on an un-greased baking sheet. Bake about 12 minutes, or until outsides are golden and chicken is no longer pink.

51 LOW CALORIE CHICKEN RECIPES THAT TASTE AWESOME

Steps:

• Scroll up to get a bunch of easy, yummy, and delicious recipes. Don't be afraid to get creative with the ingredients, you might discover a flavor you didn't know you liked.
• Get your shopping list going and make sure you've got all the ingredients.
• Get cooking and make your next Low-Calorie Chicken recipe!

CHICKEN KABOBS (LOW CAL.)

Steps:

• Mix the russian dressing,soya sauce and brown sugar in a bowl (no need to heat),I usually make a double batch so there is lots of marinade for the reserve. When well mixed, reserve 1/4 to 1/2 cup of marinade to use for brushing on the skewers.
• Cut chicken breast,onion and peppers into 1 to 2 inch cubes (chicken shrinks quite a bit so don't cut too small).
• Put chicken into the marinade and refegerate for 2 to 4 hours.
• Soak wooden skewers for 1/2 hour or so.
• Take chicken out of fridge.
• Dip pepper in marinade and push onto skewer to the end, then chicken, then dip onion in marinade and push onto skewer.
• Repeat untill there is none left, alternating vegtables with chicken.
• You can also use straight vegetables if you want on some.
• Put skewers on Bar-B-Q or oven at 375 f.
• Turn and brush with reserve marinade frequently so the chicken doesn't dry out.
• Don't worry if the edges of the vegetables burn a little, it actually adds flavor just keep adding reserve marinade on top of them.
• Cook until chicken is cooked.(cut into to make sure).
• You can also use beef for the skewer if you like (I prefer chicken as the beef tends to dry out abit, plus not low cal.).
• Serve with rice or baked potatoes.
• Enjoy.

QUICK AND LOW-CAL GRILLED BISTRO CHICKEN

Steps:

• Stir together all the herbs, mayo, and lemon juice. Brush on the chicken.
• Light your grill about 20 minutes before grilling the chicken. Allow the chicken to soak up the first brushing.
• Place on the grill and cook until done, continuing to brush the mixture on the chicken until done.

LOW CALORIE YET DELICIOUS CHICKEN AND BABY DUMPLINGS

Steps:

• This recipe calls for poached chicken breasts, but I like to put 3 cups of water on the stove to simmer, and add my chicken to cook while I mix and chop everything else. Add salt, pepper, and anything else you like if you would like to use this simmering liquid as your chicken stock later. Otherwise, quickly poach the chicken and use the canned stock.
• While the chicken is cooking (and don't overdo it -- it's better to leave it slightly undercooked rather than overcooked at this stage). Prepare all of your veggies.chopping, quartering, etc.
• By the time the chopping is done, the chicken should be ready to come out of the pot (15 minutes or so -- I am a slow chopper though). Take it out and let it cool while proceed to the next step.
• Mix 1/4 cup flour with 1/2 cup chicken stock. Add the liquid slowly to avoid lumps.
• Heat 2-1/2 cups chicken stock, if it isn't hot already. Add all your chopped veggies and cover. Keep on medium heat.
• While the veggies are cooking a bit, start pulling your chicken breasts (or thighs) apart. It should be in chunky shreds when you are done with it. Discard any bones.
• Stir in the flour/stock mixture to the pot of broth and veggies. It will start to thicken.
• In a medium bowl, combine 1 cup flour with baking powder, parsley, poultry seasoning, and milk. Stir just enough to moisten.(Keep in mind, you can do this step at any point in the recipe. I do what ever it takes to save time).
• Add the chicken shreds to the stock.
• Use a wet teaspoon and scoop up little bits of the dough you made in step 9. Drop them gently into the simmering broth. Reduce heat, cover tightly, and let simmer for an additional 15 minutes. The little dough balls will puff up significantly during cooking.
• **Right before I serve this, I like to sprinkle generously with black pepper, but the original recipe doesn't call for this.

CREAMY CHICKEN CASSEROLE LOW CAL, LOW FAT

Steps:

• Preheat oven to 350°F.
• In a medium saucepan, combine flour and powdered milk.
• Slowly add skim milk, stirring to blend.
• Cook over medium heat until sauce thickens, stirring constantly.
• Add salt, pepper, marjoram and thyme, set aside.
• In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender.
• Stir in rice, 1 cup broth, chicken and sauce.
• Pour into a shallow casserole.
• Sprinkle with parsley (and almonds).
• Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling.
• Serve immediately.