Serves: 5
Slice skinless boneless chicken breasts or thighs and combine with cut-up vegetables from the produce section, salad bar or deli for a quick stir-fry.
For a tasty chicken salad, mix equal parts of chopped cooked chicken with your favorite bottled salad dressing or marinade. For a healthy crunch, add thawed frozen or cut-up fresh vegetables.
Cook a couple of extra pieces of chicken when grilling. They make flavorful leftovers for salads and sandwiches.
If you like chicken but are trying to cut calories, there’s a good chance you’ve passed up preparing or eating greasy fried chicken. However, you can indulge in fried chicken occasionally if you remove the skin before eating.
Making the switch from a fried chicken breast to a skinless broiled chicken breast saves about 80 calories for a
3-ounce portion. You save about 40 calories by broiling instead of frying and another 40 calories by removing the skin. You’ll also find that the same size serving of light chicken meat has less fat than dark chicken meat.
Chicken can be purchased in a variety of ways: whole or cut-up whole, specific parts, skinned and boned, canned and cooked from the deli. It’s versatile enough to be used at any meal, healthful and low in calories, and you’ll find plenty of tempting flavorful recipes for this favorite right here.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Quick Chicken Ideas recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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