Healthy Chicken Alfredo
Ingredients:
- 1 lb of boneless, skinless chicken breasts, cut into bite sized pieces
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 cup of chicken broth
- 1 cup of almond milk
- 8 oz of whole wheat pasta
- 1/2 cup of grated parmesan cheese
- Salt and pepper to taste
- Heat the olive oil in a large skillet over medium-high heat.
- Add in the garlic and cook until fragrant, about 30 seconds.
- Add in the chicken and season with salt and pepper.
- Cook the chicken until it starts to brown, about 5-7 minutes.
- Add in the chicken broth and bring to a simmer.
- Add in the almond milk and bring to a boil.
- Stir in the pasta and cook until al dente, about 10-12 minutes.
- Toss in the parmesan cheese and stir until melted and combined.
- Remove from heat and serve hot.
Balsamic Honey Skillet Chicken Legs
Ingredients:
- 6-8 chicken legs
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1/2 cup of balsamic vinegar
- 1/4 cup of honey
- 3 cloves of garlic, minced
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken legs with salt and pepper.
- Add the chicken legs to the skillet and cook until golden brown on both sides, about 10-12 minutes total.
- Remove the chicken legs from the skillet and set aside.
- In the same skillet, add the balsamic vinegar, honey, and garlic.
- Bring to a simmer and let it cook until thickened, about 5 minutes.
- Return the chicken legs to the skillet and spoon the sauce over the chicken.
- Cook until the chicken is cooked through, about 5-7 more minutes.
- Remove from heat and serve hot.
Buffalo Chicken Salad
Ingredients:
- 1 lb of boneless, skinless chicken breasts
- 1/4 cup of buffalo sauce
- 1 head of romaine lettuce, chopped
- 1/2 cup of diced tomatoes
- 1/2 cup of diced celery
- 1/2 cup of diced red onion
- 1/4 cup of blue cheese crumbles
- Ranch dressing to taste
- Preheat the oven to 375 degrees F.
- Season the chicken breasts with salt and pepper.
- Spread the buffalo sauce all over the chicken breasts.
- Bake the chicken for 20-25 minutes, or until cooked through.
- Remove the chicken from the oven and let it cool for a few minutes.
- Chop the chicken into bite sized pieces.
- In a large bowl, combine the lettuce, tomatoes, celery, and red onion.
- Add in the chopped chicken and toss to combine.
- Sprinkle the blue cheese crumbles on top.
- Drizzle ranch dressing over the top.
- Serve immediately.
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