Looking for a great way to cut calories, sodium, and still have a delicious meal? Check out this recipe for Garlic Lime Chicken!
Pretzel-Crusted Chicken
Pretzel Crusted Chicken is a tasty recipe that is easy to prepare and sure to impress. We’ll show you how to bring it all together smoothly, so you can enjoy the dinner as much as your family.
Ingredients
- 4 boneless, skinless chicken breast
- 2 tbsp honey mustard
- 2 tbsp olive oil
- 4.5 ounces crushed, unsalted pretzels about 3-1.5 ounce snack pack bags
Servings:
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Instructions
- Slice chicken breasts into strips.
- Spread honey mustard on the surface of each chicken strip.
- Dip each chicken strip into the crushed pretzels.
- Place on a greased 9” x 13” baking dish.
- Bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer inserted in chicken ready 165 degrees.
Recipe Notes
Cajun Chicken
Delicious Cajun Chicken will be sure to add flavor to your dinner! This easy protein is a great thing to add to salads or pasta! 
Ingredients
- 1 1/4 lb boneless, skinless chicken breast tenderloins
Cajun Seasoning
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried thyme leaves
- 1/2 tsp dried oregano leaves
- 1/2 tsp cayenne pepper
- 1/2 tsp ground black pepper
Servings: 4-6 ounces
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Instructions
- NOTE: Mix all dry ingredients; store in an airtight container until ready to use.
- Preheat oven to 350° F.
- Wrap pan in foil leaving enough foil to cover chicken
- Add chicken to a bowl and coat well with spice mix.
- Spray sheet pan with nonstick spray and add chicken, distributing it evenly on the sheet pan.
- Cover chicken with foil and bake 20-25 minutes until fully cooked or until it reaches an internal temperature of 165°F.
Recipe Notes
Couscous Chicken
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic chopped
- 2 (8 ounce) boneless, skinless chicken breast cut into bit size cubes
- 8 ounce baby spinach
- 1/3 cup reduced fat Italian salad dressing
- 1 cup no salt canned diced tomatoes undrained
- 2 cups couscous cooked, prefer whole wheat variety
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Instructions
- Heat a large skillet over medium-high heat.
- Add the olive oil and heat.
- Add the garlic and cook for 1 minute.
- Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear.
- Remove the chicken and set aside.
- To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes
- Remove from the pan and set aside.
- Lower the heat to medium and add the Italian dressing to the pan and stir, scraping the bottom of the pan to remove any browned bits.
- Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
- Cook couscous according to package directions and place cooked couscous in a serving bowl.
- Top with the spinach, chicken, and tomato sauce mixture.
Recipe Notes
Skillet Chicken and Rice Casserole
Looking for an easy one pot, one pan meal? Try this delicious skillet chicken and rice casserole for simple and delicious dinner.
Ingredients
- 1 cup instant brown rice dry
- 1 cup water
- 1 1/4 pound boneless, skinless chicken breast
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
- Non stick cooking spray
- 1/3 cup shredded reduced fat swiss cheese
- 1/2 cup reduced fat mayonnaise with olive oil
- 1/4 cup skim milk
- 1 (12 ounce) bag frozen broccoli florets
- 1/3 cup diced roasted red pepper
Servings:
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Instructions
- Cut chicken into bite size pieces and season with salt and pepper.
- Heat large nonstick skillet with a lid, coated with cooking spray, to medium-high heat.
- Add chicken, stirring occasionally, until cooked through. Remove chicken pieces from the pan and set aside to rest.
- In the skillet prepare rice according to package directions omitting any added salt and fat.
- While the rice is cooking, steam broccoli according to directions on bag.
- Once the rice is cooked, stir in the swiss cheese, mayonnaise, and milk.
- Fold in broccoli, roasted red pepper, and chicken and bring to 165 Degrees F. Enjoy!
Recipe Notes
