Easy, tasty, healthy chicken recipes?
My boyfriend and I don't eat red meat, and I am allergic to most seafood. For some serious protein, this leaves us with chicken. What is your favorite (easy, healthy) way to prepare boneless/skinless chicken?
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11 Comments:
I really like Mark Bittman's recipe for Steamed Chicken with Scallion Ginger Sauce. Super easy prep, delicious, and healthy.
Alaina Browne at 11:24AM on 04/26/07
Season whole boneless chicken breast with salt pepper cumin paprika garlic lemon tbsp olive oil(the longer you can let it marinate the better). Heavy skillet very hot with a tablespoon or two of olive oil. Place chicken into skillet and put something heavy on top of chicken to hold it down and sear 4 minutes flip repeat for 2-3 minutes on other side. Crisp Juicy chicken needs no sauce.
nelson5757 at 12:20PM on 04/26/07
i second the use of garlic, lemon, and olive oil as a marinade. it's our usual marinade for most of the chicken we cook.
french tart at 12:54PM on 04/26/07
If you have a bbq or a grill pan, play around with making your own spice rubs, mix a large amount together and then put into an airtight container. Then voila spiced up chicken without having to go to a lot of effort. To get ideas on what to use for spice rubs, just do a search online or find a copy of America's Test Kitchen BBQ book, that is where we saw them at the first time.
Sarahrm at 1:23PM on 04/26/07
Beer Can Chicken!
Make this with a whole chicken....3-6 lbs.
My "classic" method is to drink 1/2 a beer, then add the following to the can:
1 medium bulb of garlic (just crush the cloves a bit)
1/4 cup of chopped onion
1/4 cup of lemon juice
2 fresh springs of rosemary
Just shove them all in the can.
Preheat your grill to 500 degrees (425 if using an oven).
Rub the exterior of a whole chicken with olive oil, salt & pepper to taste.
Shove the can inside the chicken & place on the grill....let sear for 10 minutes or so, then turn down to 350. If useing a grill, rotate 180 half way through...which...a 3 lb chicken takes a total of 60 minutes.
The beer & aromatics flavor & tenderize the meat.
Use a thermometer to determine when it is done, as the meat will be so pink & juicy you will not believe it is cooked...but it is.
This is just one method....I've seen many "recipes" out there...though they are all variations on a basic technique....here are some others I've tried:
1. Use guinness, wine, cider or even coke instead of beer.
2. Also stuff a lemon, lime or orange in the cavity for more citrus flavor.
3. try other aromatics...chilis, basil, red peppers, cinnamon, etc...
4. Instead of S&P use season salt, five-spice powder, cayenne, etc...
5. rub butter underneath the skin instead of olive oil on the outside.
6. Adjust the temp down, and smoke with wood chips longer.
Whole chickens are cheaper, more flavorful & more versatile than boneless breasts or precut pieces. The beer can method is really optimum for the grill or bbq as it ensures that your chicken doesn't dry out.
2qrs at 1:49PM on 04/26/07
Seasoned, seared on cast iron, finished under broiler.
cmballa at 2:24PM on 04/26/07
Stir fry with veggies! Marinate 1-2 lbs chicken thighs/breasts cut into 1 inch pieces/strips (I prefer thighs, but breasts are less fatty) in soy sauce, minced ginger, minced garlic, some salt, Wondra flour or cornstarch. While you are waiting for that, chop up some veggies in thin slices - I like using broccoli, carrots, mushrooms, onions, but you can vary this according to your own tastes. Salt and pepper the veggies. Mince some more ginger and garlic. Heat two tablespoons of peanut oil (do NOT use olive oil) or canola oil on high in a non-stick skillet until really hot, and stir fry the veggies for a few minutes. Add ginger and garlic (if you add them at the beginning they will burn.) If the veggies start burning add some water. Cook until veggies are crisp but not mushy, and remove. Add another tablespoon of oil, and start cooking the chicken until golden brown, about five - seven minutes. Add the veggies back in and turn off the heat.
toastykitten at 3:32PM on 04/26/07
I suggest getting a small frying chicken/broiler (4-5 lbs) and getting a good roasting pan (Pyrex makes the one I have and I love it). Buy some Paul Prudhomme's Chicken Magic and mix it with a little olive oil. Brush the chicken with the olive oil/seasoning mix and let it chill in the fridge for a little bit (helps the olive oil stick). Then cook the chicken at 400F, 15 minutes per pound plus 10 minutes. The chicken is so juicy and tender and the seasoning makes the skin really crisp and golden. Then you can make a million other things with all the leftover chicken during the week!
Keprydak at 9:00AM on 04/27/07
seasoned with lime juice, S&P, thrown on the grill,and topped with chunky salsa and fat free sour cream........pounded thin, stuffed with roasted red peppers,basil, and chevre, baked/broiled with a Parmesan/Italian seasoning crust.........marinated in a few tablespoons soy sauce/rice wine/teriyaki sauce, stir fried with tender-crisp broccoli, snow peas, green beans, and then sprinkled with sesame seeds.......baked in a shallow casserole with red peppers,rinsed artichoke hearts, chicken broth, and Parm..... grilled or pan sauteed and thrown over a salad of baby spinach, granny apples, walnuts,chevre, balsamic and olive oil OR romaine, kalamata olives, cucumbers, chickpeas, low fat feta, pumpkinseeds (TRUST ME!),and lemon juice/olive oil/herbs.......THE OPTIONS ARE ENDLESS!
à la mode at 3:34PM on 04/28/07
I'd also like to add, that seasonings (grill seasoning, Montreal chicken seasoning, Chinese five spice, Cajun, dried oregano/Italian seasoning), fresh juices (lemon, orange,lime), FRESH herbs and spices (basil, parsley, cilantro,rosemary, garlic, ginger, green onions, mint) and low-fat condiments (mustard, low-sodium soy sauce, salsas, hot sauce, red sauces, etc)..are KEY to making diet-friendly chicken-breast dishes taste amazing (and thus motivating you to stick with it)!
à la mode at 3:40PM on 04/28/07
I love to make Chicken with Provencal Sauce. It's quick, easy, and delicious!
Also, when I'm too tired after to work to cook a big meal, a staple in our house is Balsamic Chicken.
semsarah at 9:18PM on 04/28/07