Tag Archive: chicken


Prep Time: 20 minutes (4 hours marinate time extra)

Cook Time 14 minutes

Ingredients:

  • 1 cup orange-ginger salad dressing
  • 2 tbsp. less sodium soy sauce
  • 1 tbsp honey
  • 4- 6 oz. boneless, skinless chicken breasts
  • 4 pineapple slices, 1/2 inch thick
  • 1- 5oz. package spring greens salad mix
  • 1 red bell pepper, roasted, peeled, seeded and cut into 1/2 inch strips; or 3/4 cup bottled roasted red pepper strips
  • 1/2 red onion, cut into thin wedges

Directions:

  1. IN a small bowl whisk together dressing, soy sauce and honey. Place chicken in a large resealable plastic bag. Add half the dressing mixture. Seal bag; refrigerate 4 hours. Cover and refrigerate remaining dressing until serving time.
  2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (350-400F). Remove chicken from marinade; discard marinade. Place chicken and pineapple slices on grill. Grill pineapple 5-7 minutes per side. Grill chicken 6-7 minutes per side or until an instant read thermometer registers 165F.
  3. Remove chicken and pineapple from grill; cut into 1-inch pieces. In a large serving bowl combine spring greens, chicken, pineapple, bell pepper and onion. Drizzle with remaining dressing, toss to coat, and serve.

Nutrition Facts per Serving: 270 cals, 11g carb, 31g of protein

***This one takes a little longer cause you have to marinade your chicken but you can even let it marinate for an hour and it will still turn out good.***

Serves 4

Ingredients:

  • 4 4-oz boneless, skinless chicken breasts
  • 8 oz green beans, trimmed and rinsed
  • 1 lb sweet potatoes, peeled and roughly chopped into 1-inch cubes
  • 3 cloves garlic, sliced into thin rounds
  • 2 tbsp extra virgin olive oil, divided
  • 1 tsp ground ginger
  • 8 oz frozen corn
  • pinch sea salt
  • Sweet paprika, to taste
  • Fresh ground black pepper, to taste

Directions:

  • Remove any visible fat from chicken, cut breasts into 1-inch cubes and set aside
  • Fill 2 medium pots halfway with water and bring to a boil. Add beans to 1 pot and turn heat down to medium. Simmer beans for 5 minutes; drain and set aside. Add potatoes to second pot reduce heat to medium and simmer for 8 minutes; drain and set aside.
  • In a small nonstick pan, saute garlic in 1 tbsp oil over medium-low heat for 2 minutes. Add ginger and cook for 1 more minute, then remove from heat immediately. In a small bowl, mash garlic-ginger mixture with a fork until it’s a smooth paste. With same fork, stir paste into potatoes. Chop cooled beans into 1-in long pieces.
  • Heat remaining 1 tbsp oil in a nonstick pan over medium-high heat. When oil is just beginning to sizzle, add chicken and saute for 3minutes. Add green beans and corn and continue to cook for another 2 minutes. (the chicken will finish cooking by method of poaching, thanks to the liquid from the vegetables.
  • Using a slotted spoon, lift vegetable-chicken mixture from pan, letting liquid drain out, and place 1 cup mixture onto each of 4 plates. Season with salt, paprika, and pepper. Serve alongside 1/2 cup potatoes

Calories 326 | Total Fat: 9g | Carbs: 25g | Fiber: 5g | Protein: 30g |

**Courtesy of CLEAN EATING**