Add pieces
of diced chicken breast to white bean chili to rev up its protein and nutritional content.
A cup
of diced chicken breast will give you a massive 43g of protein and just 5g of fat.
Once the vegetables have softened, add 1 1/2 pounds
of diced chicken breasts, lots of chicken broth, and orzo pasta.
Not exact matches
6 boneless skinless
chicken breasts 1 packet taco seasoning
of your choice 1 small can (4.5 oz) mild
diced green chiles, drained 1.5 cups salsa
of your choice (I typically use Private Selection Restaurant Style Salsa)
Ingredients: 2 small, cooked
chicken breast halves (about 1 cup),
diced 1/4 cup Vegenaise or mayonnaise (or enough to cover and bind) 2 small squirts Dijon Mustard (about 1/4 teaspoon) 1/2
of a small apple, peeled and
diced (about 1/3 a cup) 2 small handfuls
of roasted pecan pieces (about 4 teaspoons) 1/2 teaspoon dried tarragon, crushed 6 ice cream cones
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless
chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can
diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4
of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type
of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese
Chicken and Dumplings 4 skinless, boneless chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into
Chicken and Dumplings 4 skinless, boneless
chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into
chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream
of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into
chicken soup 1 onion, finely
diced 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Step 2:
Dice boneless, skinless chicken breast into bite - sized pieces and carefully dice 1/2 of a small on
Dice boneless, skinless
chicken breast into bite - sized pieces and carefully
dice 1/2 of a small on
dice 1/2
of a small onion.
6
chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4 slices
of bacon, crumbled and fat reserved 2 tbsp red onion, finely
diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato,
diced 20 turns
of fresh black pepper
1/2 c
of tomato sauce 5 cloves
of garlic, chopped 1.5 tbl
of curry powder 2 tbl
of freshly grated ginger 1 - 2 tsp
of cumin (I added more but I just love it) 3/4 c
of water 1 onion, medium sized,
diced Chicken breast — I was using tenders so I did 10 total (you can use
breasts — 4 to 6 would work well) 1 tsp salt 1/2 tsp
of freshly ground pepper
1 red bell pepper 1 yellow bell pepper 1 stick celery 3 skinned carrots 1/2
diced white onion About 20 edamame 2
chicken breasts 2 tablespoons
of light (the green bottle) soy sauce 3 tablespoons lemon juice Dash
of pepper Optional: Add a few dashes
of chili flakes
Bruschetta
chicken cutlets are just what they sound like: thin cuts
of chicken breast, seared and topped with
diced tomatoes and lots
of melty cheese.
Latin Flare Burger Yields: 6 large burgers Ingredients for the patty: 2 pounds ground
chicken breast 1 large Vidalia onion, minced into meat 1/2 cup cornmeal 1 tbsp adobo seasoning 2 tbsp Montreal seasoning 2 jalapenos peppers, seeded and
diced 1 cup
of corn 1 tbsp hot sauce Directions: Preheat grill 350 degrees.
My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I
diced up the two pounds
of chicken breasts, threw that in my stock pot, and then blended the carrots, celery, red pepper and canned tomatoes in my blender, added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.
For the patties: 2 lbs ground
chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper
diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices
of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
Did not add the cream
of chicken or
chicken breast Did add:
diced green peppers, sweet peppers, hot green chilis, garlic, and cilantro.
Ingredients -2 tablespoons oil - 2 1/2 tablespoons
of curry powder - 1/4 teaspoon
of cayenne powder - 1 medium onion, thinly sliced - 4 garlic cloves, minced - 4
chicken breasts, cut into bite size cubes - 1 can
of tomato sauce (14 oz)- 1 can
diced tomatoes (14 oz)- I use fire roasted with green chilies!
Ingredients - 2 tablespoons
of cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves
of garlic, minced - 1 teaspoon
of grated fresh ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless
chicken breast,
diced small - 1 teaspoon honey - 2 teaspoons
of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head
of lettuce leaves, something easy for wrapping.
The single serving recipe calls for one cup
of diced cooked
chicken which equals about one
chicken breast.
2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless
chicken breasts 2 Packages
of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1 cup Canola oil 1/2 yellow onion,
diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
In summer, ratatouille or
chicken breasts browned and simmered in a can
of diced tomatoes with wine, broth, anchovy paste, onion, garlic, basil, olives and whatever else works served with a side
of zucchini sauteed in lots
of herbs.
Olive oil 3 large organic
chicken breasts (cut into 3 or 4 pieces each) 1 large piece
of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion,
diced 2 potatoes, peeled and
diced 1 cup
of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and
diced 2 cloves
of garlic, minced 1 cup
of white wine 1 cup
of chicken broth (I used low sodium) Salt and pepper
1 medium savoy cabbage (organic) Butter for pan 1 tbspoon coconut oil (or olive oil) 1 onion finely chopped (organic) 2 carrots cut into small pieces (organic) 1 clove garlic 300g
chicken breast (organic) 1 bay leaf 1 sprig
of lemon thyme (organic) 1/2 tspoon Rabelais spice (or cumin and nutmeg) 200 gr
diced tomato (organic) 1 egg (organic)
1 cup shredded reduced fat Mexican cheese blend, divided (I used Weight Watchers brand) 1/3 cup skim milk 1 large egg, lightly beaten 1 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper 1 (14.75 oz) can
of cream - style corn 1 (8.5 oz) box
of corn muffin mix 1 (4 oz) can
diced green chiles, drained 1 (10 oz) can enchilada sauce 2 cups cooked shredded
chicken breast
Javanese
Chicken Soup -------------- 2 tbsp peanut oil 1/2 lb boneless chicken breast, diced 1 yellow onion, diced 2 large cloves garlic, minced 1 tbsp ginger root, minced 4 cups chicken broth 1 cup snow peas 1 tsp ground cumin 1 tsp ground coriander 1/4 cup canned light coconut milk 1/4 cup chunky peanut butter 1/4 cup kecap manis Juice of 2 limes 2 tsp sambal 2 whole scallions, chopped 1.75 oz cellophane
Chicken Soup -------------- 2 tbsp peanut oil 1/2 lb boneless
chicken breast, diced 1 yellow onion, diced 2 large cloves garlic, minced 1 tbsp ginger root, minced 4 cups chicken broth 1 cup snow peas 1 tsp ground cumin 1 tsp ground coriander 1/4 cup canned light coconut milk 1/4 cup chunky peanut butter 1/4 cup kecap manis Juice of 2 limes 2 tsp sambal 2 whole scallions, chopped 1.75 oz cellophane
chicken breast,
diced 1 yellow onion,
diced 2 large cloves garlic, minced 1 tbsp ginger root, minced 4 cups
chicken broth 1 cup snow peas 1 tsp ground cumin 1 tsp ground coriander 1/4 cup canned light coconut milk 1/4 cup chunky peanut butter 1/4 cup kecap manis Juice of 2 limes 2 tsp sambal 2 whole scallions, chopped 1.75 oz cellophane
chicken broth 1 cup snow peas 1 tsp ground cumin 1 tsp ground coriander 1/4 cup canned light coconut milk 1/4 cup chunky peanut butter 1/4 cup kecap manis Juice
of 2 limes 2 tsp sambal 2 whole scallions, chopped 1.75 oz cellophane noodles
Ingredients (Stuffed
Chicken): Two skinless chicken breast 1/4 cup of your favorite goat cheese 1/4 cup of diced grapes (I use red but any will work — you could even use baby champagne grapes and save a step on dicing) 1/4 cup -L
Chicken): Two skinless
chicken breast 1/4 cup of your favorite goat cheese 1/4 cup of diced grapes (I use red but any will work — you could even use baby champagne grapes and save a step on dicing) 1/4 cup -L
chicken breast 1/4 cup
of your favorite goat cheese 1/4 cup
of diced grapes (I use red but any will work — you could even use baby champagne grapes and save a step on
dicing) 1/4 cup -LSB-...]
Once quinoa has cooled, add any combination
of the following: 1 red or yellow bell pepper,
diced 1 cucumber,
diced 1 jar pitted kalamata olives, halved or cut in thirds 1 can artichoke hearts, quartered or smaller 1/2 red onion,
diced basil, chopped optional: 2
chicken breasts, poached and chopped optional: crumbled feta cheese
1 c
of all purpose flour 1 tsp
of salt 1 lb
of chicken (I used
breasts) 2 tbl
of I Can't Believe It's Not Butter 2 tbl olive oil 1 yellow onion,
diced 1 c
of white wine 1 c
of chicken stock 6 - 8 sprigs
of tarragon
Ingredients 2 - 3 Idaho baking potatoes (depending on their size, mine were HUGE so I just made 2) Olive oil and kosher salt for coating 1 Tbsp Olive oil 1/2 small onion,
diced 2 garlic cloves, minced 1/2 cup half and half 1/2 cup vegetable or
chicken broth small handful fresh basil 1/2 cup Parmesan cheese, divided Juice
of half a lemon salt and pepper to taste 1
chicken breast, cooked and shredded
12 oz can
of Whole Tomatillos17 oz can
Diced Green Chiles1 Medium onion, quartered2 - 3 Garlic cloves, peeled2 cups sour creamSalt and pepper to taste12 Corn Tortillas1 / 2 cup Corn oil2 lbs Shredded
Chicken or Boneless chicken breasts, cooked and cubed4 cups Swiss, Jack Cheese or Oaxaca cheese, grated1 bunch Green onions,
Chicken or Boneless
chicken breasts, cooked and cubed4 cups Swiss, Jack Cheese or Oaxaca cheese, grated1 bunch Green onions,
chicken breasts, cooked and cubed4 cups Swiss, Jack Cheese or Oaxaca cheese, grated1 bunch Green onions, chopped
This Whole30
chicken salad recipe is super tasty, with big chunks
of the
diced tender easy baked
chicken breast, tossed in the easiest and freshest homemade Paleo Mayo Recipe.
Making broth - based soups at home follows a certain formula — cook any meat (in this case, that was
chicken breasts), sauté the aromatics (things like onions and garlic), including any herbs or spices, pour in the liquid (
chicken broth and
diced tomatoes for this soup), simmer, then add in any vegetables and extras (such as tortellini) that need a smaller amount
of cooking time.
Spicy
chicken nasi goreng 3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium - hot curry paste 2 skinless
chicken breasts, sliced into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and
diced Handful
of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
One
of our favorite things to do is to take 3
chicken breasts (
diced), a few carrots (
diced and peeled), a
diced onion and some other veggies and toss the whole lot into the pot.
3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium - hot curry paste 2 skinless
chicken breasts, sliced into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and
diced Handful
of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
3
chicken breasts, chopped into small thumbnail - sized pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups
chicken stock 1/4 cup butter 1/2 large onion,
diced 1/2 medium green bell pepper, chopped 1/2 medium red bell pepper, chopped 2 medium jalapenos,
diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 1 tbsp dried thyme 2 tsp dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp
of Intensity Academy Hot Cubed Hot Sauce
4 (6 - ounce) boneless skinless
chicken breasts Kosher salt and freshly ground black pepper 3 cloves garlic, minced 1 tablespoon chopped fresh rosemary 2 tablespoons flat - leaf parsley, divided 2 tablespoons olive oil, divided 1 cup lima beans 1 medium yellow squash,
diced 2 cups corn kernels 1 cup grape tomatoes, halved Juice
of 1 lime
can
diced green chiles 2 + 1/2 cups
chicken broth 1 cup + 1/2 corn kernels (from about 4 corn cobs) 3/4 teaspoon
of salt, divided 1/4 tsp ground pepper 1/8 cup all - purpose flour 2 cups low - fat milk 3 cooked
chicken breasts, boneless, skinless, shredded 3/4 cup shredded Cheddar cheese fresh cilantro leaves
Pin It Ingredients: 1 pound boneless, skinless
chicken breasts, but into strips 1 (15 oz) can
diced tomatoes 1 (4 oz) can
diced green chilies 1 medium onion, chopped 1 large green bell pepper, chopped (or a mixture
of red... Continue Reading →
Ø Mexican Cobb Salad — tender grilled
chicken breast,
diced tomatoes, avocado, chorizo and queso fresco on a bed
of mixed greens, tossed with jalapeño ranch dressing.
I subbed
chicken thighs for the
breasts and used 2 cans
of organic
diced tomatoes to sub for the fresh.
Mojito
Chicken from Envious Edibles 1/2 onion, diced 2 cloves of garlic, diced 2 chicken breasts, cut into bite sized pieces 1 jar of Trader Joe's Mojito Simmer Sauce 1 can of corn, drained (I used 8 oz frozen corn) 1 can of black beans, drained 1 tablespoon of Caribbean seasoning (I used 1 tbsp of Jamaican Jerk Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of oli
Chicken from Envious Edibles 1/2 onion,
diced 2 cloves
of garlic,
diced 2
chicken breasts, cut into bite sized pieces 1 jar of Trader Joe's Mojito Simmer Sauce 1 can of corn, drained (I used 8 oz frozen corn) 1 can of black beans, drained 1 tablespoon of Caribbean seasoning (I used 1 tbsp of Jamaican Jerk Seasoning) 1/3 cup of Bacardi 151 Rum (or any rum of your choice)(I used Jamaican Appleton Estate) 1 pinch of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of oli
chicken breasts, cut into bite sized pieces 1 jar
of Trader Joe's Mojito Simmer Sauce 1 can
of corn, drained (I used 8 oz frozen corn) 1 can
of black beans, drained 1 tablespoon
of Caribbean seasoning (I used 1 tbsp
of Jamaican Jerk Seasoning) 1/3 cup
of Bacardi 151 Rum (or any rum
of your choice)(I used Jamaican Appleton Estate) 1 pinch
of crush red red pepper (I omitted this) Salt and pepper
chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount of oli
chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount
of olive oil.
2 lbs
chicken breasts or thighs, trimmed Salt and Pepper 2 Tablespoons canola or vegetable oil, divided 1 Tablespoon butter 2 cups celery, chopped 1 1/2 cups onion, chopped 4 cloves garlic, minced or put through a press 8 oz fresh mushrooms, thinly sliced (try crimini mushrooms — they're nice and meaty) 1/2 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper 2 Tablespoons chili powder 1 cup
chicken broth 1 Tablespoon sugar 1 bay leaf 1 medium red bell pepper, chopped (2) 15 oz cans tomato sauce (1) 14 oz can
diced tomatoes (1) 16 oz pkg medium pasta shells (or your shape
of choice)
Ingredients: 2 - 2.5 pounds skinless, boneless
chicken (
breast, thighs or a combination) 1 small onion, sliced thin 4 cloves garlic, minced 2 cups bell peppers, sliced 1 tsp kosher salt 1 tsp ground coriander 1 tsp dried oregano 1/2 tsp cumin 1/2 tsp chipotle chili powder 14.5 oz can
of diced tomatoes
1 boneless, skinless
chicken breast (chopped) 1 apple, cored and
diced 1 small sweet potato 4 oz (1/2 cup) courgette / zucchini, chopped 16 fl oz (2 cups) homemade (or low sodium)
chicken stock tiny pinch
of cinnamon
Ingredients 2 potatoes, washed, peeled and cubed 1/2 leek sliced into rings 1/2 onion
diced 1 litre
of chicken stock 2
chicken breast, skin off, cooked whole 2 ripe tomatoes, chopped and deseeded 1 carrot cubed 1/4 celery sliced 1 small zucchini
diced 2 tbsp
of fresh chopped parsley Fresh ground black pepper Spray olive oil
1 1/4 pounds boneless, skinless
chicken breast 1 can
diced green chilies 2 large cans red enchilada sauce 2 cups Mexican cheese 1 yellow onion 3 garlic cloves Pinch
of cayenne 1 tablespoon vegetable oil 6 flour tortillas
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Chicken & Bok Choy Soup Recipe type: Soup Serves: 4 servings Ingredients 1 yellow onion, diced 2 cloves garlic, minced 6 cups water 4 teaspoons chicken broth 4 carrots, sliced 8 large bok choy ribs with leaves, finely chopped 4 stalks broccolini, chopped into 2 - inch pieces 2 boneless, skinless chicken breasts, cut into 1/2 - inch cubes Instructions Spritz the bottom of large pot with olive oil spray and saute onion Re
Chicken & Bok Choy Soup Recipe type: Soup Serves: 4 servings Ingredients 1 yellow onion,
diced 2 cloves garlic, minced 6 cups water 4 teaspoons
chicken broth 4 carrots, sliced 8 large bok choy ribs with leaves, finely chopped 4 stalks broccolini, chopped into 2 - inch pieces 2 boneless, skinless chicken breasts, cut into 1/2 - inch cubes Instructions Spritz the bottom of large pot with olive oil spray and saute onion Re
chicken broth 4 carrots, sliced 8 large bok choy ribs with leaves, finely chopped 4 stalks broccolini, chopped into 2 - inch pieces 2 boneless, skinless
chicken breasts, cut into 1/2 - inch cubes Instructions Spritz the bottom of large pot with olive oil spray and saute onion Re
chicken breasts, cut into 1/2 - inch cubes Instructions Spritz the bottom
of large pot with olive oil spray and saute onion Read More
4
chicken breasts - frozen 1 can
of corn - drained 2 cans black beans, rinsed and drained 1 can
diced tomatoes 1 can green enchilada sauce 1 can
diced green chilies 1 can
chicken broth 1/2 tsp chili powder 1 tsp pepper 2 tsp baking soda
Carbs: 0 6 Boneless, Skinless
Chicken Breast 0 salt and pepper to taste For the Jalapeno Popper Layer 0 5 slices
of bacon,
diced 2 1/4 cup jalapeno slices,
diced (the kind in the jar that you put on nachos) 4 1/4 cup
diced onion 9.6 1 (8 oz) package cream cheese, softened 0 1/2 cup mayonnaise 0 1 cup shredded cheddar cheese 0 1/2 cup Kraft grated Parmesan For the Topping 0 1 bag
of crushed Pork Skins 0 1/2 cup Kraft grated Parmesan Cheese 0 4 TBSP butter, melted For the whole recipe it is aprox 15.6 carbs.