3 New Chicken Recipes...

I got these out of my Runner's World magazine... or was it Fitness?  Anyway, they look yummy and I thought I would share.  Change them to suit your needs.

Roasted Chicken Thighs with Zucchini and Feta

 

Makes 4 servings

 

2 ½ pounds skinless chicken thighs, rinsed and patted dry

2 medium zucchini, cut into 1-inch chunks

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

2 teaspoons dried oregano

¾ teaspoon salt

½ teaspoon freshly ground pepper

½ cup crumbled reduced-fat feta cheese

 

1. Preheat the oven to 425 degrees
2. In a baking pan, toss together all of the ingredients except the feta cheese
3. Bake for 20 minutes
4. Raise the temperature to 475 degrees
5. Sprinkle the feta over top of the chicken and zucchini and continue to bake until the chicken is cooked through and lightly golden, about 10 minutes longer.
6. Let stand 5 minutes before serving

 

Nutritional facts

 

467 calories

62 protein

4 carb

21 fat

1 fiber

Mexican-Style Chicken Soup

 

Makes  6 servings

 

1 tablespoon olive oil

1 large yellow onion, diced

2 garlic cloves, chopped

1 jalapeno, seeded and finely chopped

2 teaspoons chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 quart reduced-sodium chicken broth

1 ¼ pound plum tomatoes, chopped

1 4.5 ounce can green chiles

2 cups frozen corn

½ teaspoon salt

2 cups shredded cooked chicken

1/3 cup chopped fresh cilantro

1 ripe avocado peeled, pitted and sliced  (for garnish)

 

1. In a large pot, heat the olive oil over medium-high heat
2. Add the onion, garlic and jalapeno
3. Cook, stirring, until the onion is translucent, about 5 minutes
4. Add the chili powder, oregano and cumin
5. Cook one more minute
6. Stir in broth, tomatoes, chiles, corn and salt
7. Bring to a boil, then immediately reduce heat to a simmer for 20 minutes
8. Add the chicken, simmer 10 more minutes
9. Stir in the cilantro
10. Ladle into bowls ad serve with a garnish of avocado

 

Nutritional facts:

233 calories

20 protein

21 carbs

8 fat

5 fiber

Chipotle-Glazed Roasted Chicken with Sweet Potatoes

 

Make 6 servings

 

4 sweet potatoes

2 ½ tablespoons olive oil

4 chipolte chilies in adobo sauce, minced

5 garlic cloves

2 tablespoons honey

2 teaspoons cider vinegar

1 ¼ teaspoon salt

1 teaspoon cumin

½ teaspoon cinnamon

6 boneless, skinless chicken breasts rinsed and patted dry

Chopped cilantro for garnish

 

1. Preheat the oven to 400 degrees
2. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan.
3. Roast for 15 minutes.
4. In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin and cinnamon to make a paste.
5. Rub the paste evenly on the breasts.
6. Place the chicken breasts on top of the sweet potatoes and roast until the chicken in cooked through, about 25 – 30 minutes.

 

Nutritional facts:

 

407 calories

38 protein

45 carbs

8 fat

6 fiber

Enjoy!

yummy...the first one likes like something I could handle :)

Thanks for sharing, they all look good

Hmmm.....the last two DEFINATELY sound good - and perhaps something I could get past hubby's picky palate!

Pam