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Tag Archives: chicken

Bacon and Mushroom Smothered Chicken Breasts

Posted on September 16, 2016 by

Genuine comfort food – without the carbs!

A warm & comforting dish anytime of the year!

A warm & comforting dish anytime of the year!

Ingredients

4 boneless, skinless chicken breasts

1 Tbls vegetable oil

2 tsp Italian seasoning

Salt & Pepper

Sauce

6 oz sliced white mushrooms

6 slices bacon, cooked & crumbled

2 cups half & half

Fresh thyme, snipped

 

Directions

  1. Preheat the oven to 350 degrees.
  2. Add vegetable oil to skillet and place over medium-high heat.
  3. Wash chicken breasts and pat dry with paper towel.
  4. Sprinkle each chicken breast with Italian seasoning and place in hot oil.
  5. Cook for 5 minutes on each side or until lightly browned.
  6. Spray 9×13 baking dish with cooking spray.
  7. Remove chicken from skillet and place in baking dish. (Leave skillet over heat)
  8. Bake at 350 for 20-25 minutes or until juices run clear.
  9. While chicken is baking, add sliced mushrooms to the skillet and allow to caramelize.
  10. Add crumbled bacon and half & half. Bring to a low boil and reduce to simmer.
  11. Cook for 2-5 minutes or until sauce starts to thicken.
  12. Remove chicken from oven and plate. Spoon cream sauce over each chicken breast to serve. Garnish with fresh snipped thyme.

 

Note: if using light half & half, you will need to adjust the nutritional information.

Makes 4 servings

Nutrition Facts:

Calories 365

Total Fat 19g

Total Carbohydrates 6.5g

Dietary Fiber 0g

Protein 45.5g

Print Recipe  Bacon and Mushroom Smothered Chicken Breasts

Blackened Chicken

Posted on September 02, 2016 by

blackened chickenQuick & easy for a juicy, spicy treat!

 

Ingredients

2 boneless, skinless chicken breasts

1 Tbls paprika

1 tsp dried oregano

1 tsp dried parsley

1 tsp garlic salt

1 tsp onion powder

¼ tsp cayenne pepper (use a little more if you like it hot but be careful!)

 

Directions

  1. Preheat the oven to 425 degrees.
  2. Wash chicken breasts and pat dry with paper towel.
  3. Spray 8 x 10 baking dish with cooking spray.
  4. Mix spices together in shallow dish.
  5. Spray chicken breasts with cooking spray or rub lightly with olive oil.
  6. Dredge chicken breast through spices, coating the top side of each piece.
  7. Place in glass dish and bake for 25-30 minutes or until juices run clear.
  8. Serve with colorful veggies and a salad! Enjoy~

 

Makes 48 servings

Nutrition Facts:

Calories 135

Total Fat 1g

Total Carbohydrates .5g

Dietary Fiber 0g

Protein 31g

 

Print recipe  Blackened chicken

Fajita Kabobs with Creamy Cilantro-Lime Sauce

Posted on August 05, 2016 by

chicken fajita kabobsIngredients
4 boneless, skinless chicken breasts
2 sweet peppers
1 large onion
½ cup lime juice
½ teaspoon garlic powder
1 tablespoon cumin
1 tablespoon dried cilantro
½ teaspoon red pepper flakes
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
Bamboo or metal skewers

Creamy cilantro sauce:
1 cup light sour cream
3 tablespoons cilantro, minced
1 teaspoon lime zest
2 teaspoons lime juice

Directions
1. Cut chicken into 1” pieces.
2. Cut peppers and onion into 1” chunks.
3. In a large re-sealable bag, combine seasonings and lime juice. Add chicken breasts, onion and peppers and allow to marinate in refrigerator for at least an hour.
4. Thread chicken, peppers, and onion onto skewers.
3. Place each skewer onto grill. Allow each to sear and flip to other side. Brush each skewer with any remaining marinade.
4. Grill over high heat for 5 minutes, flip, and let cook for an additional 3 minutes or until done.
5. In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
6. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.

Makes 4 servings

Nutrition Facts:
Calories 250
Total Fat 6g
Total Carbohydrates 13g
Dietary Fiber 3g
Protein 39g

Print Recipe Chicken Fajita Kabobs with Creamy Lime-Cilantro Sauce

Low Carb Chicken Noodle Soup

Posted on April 29, 2016 by

Gluten-free and packed with protein!

Ingredientschicken noodle soup

4 cups chicken broth

1 lb chicken breasts, chopped (about 4)

1 cup celery, chopped

1 medium zucchini, sliced & quartered

1 medium onion, chopped

1 clove garlic, minced

2 packets of Fettuccine Pasta (available at CFWLS)

¼ tsp basil

¼ tsp oregano

1 tsp black pepper

Salt & pepper to taste

 

Directions

  1. Combine chicken, broth, celery, zucchini, onions and garlic in large saucepan. Make certain that all ingredients are covered with liquid (add water if necessary).
  2. Bring to a boil over medium-high heat. Add pasta and reduce heat to medium.
  3. Cook until pasta is done and season with oregano.
  4. Serve immediately and season with salt & pepper.

 

Makes 4 servings

Nutrition Facts:

Calories 228

Total Fat 4g

Total Carbohydrates 8g

Dietary Fiber 3g

Protein 38.5g

Print Recipe Low Carb Chicken Noodle Soup

Crunchy Almond Chicken

Posted on March 18, 2016 by

Great crunch without the carbs!

crunchy almond chickenIngredients
1 pound boneless, skinless chicken breasts
1 cup almonds
1 tsp salt
½ tsp pepper
½ tsp garlic powder
¼ tsp cayenne pepper
1 cup almond flour
2 tsp water
2 eggs

Directions
1. Preheat the oven to 375 degrees.
2. Line large baking sheet with parchment or aluminum.
3. Crush almonds in food processor to a fine mix. Pour into shallow dish.
4. Add salt, pepper, cayenne, garlic powder and almond flour to crushed nuts and blend well.
5. Whisk eggs and water in shallow dish.
6. Dip each chicken breast into egg mixture and dredge in crushed nut mixture. Coat each side evenly.
7. Place each piece of chicken on lined baking sheet.
8. Bake at 375 degrees for 30-40 minutes (until juices run clear).
Makes 4 large servings

Nutrition Facts:
Calories 383
Total Fat 33g
Total Carbohydrates 13g
Dietary Fiber 7g
Protein 39g

Print Recipe Crunchy Almond Chicken

Chicken with Mushrooms and Raspberries

Posted on February 12, 2016 by

Don’t be shy – you’re going to love it!

Raspberry Mushroom ChickenIngredients

4 boneless, skinless chicken breasts

Salt & pepper

1 Tbls olive oil

4 cloves garlic, crushed

1 large shallot, chopped

1 c chicken broth

½ cup dry red wine

8 oz baby bella mushrooms

1 cup fresh raspberries

1 Tbls butter

1 Tbls balsamic vinegar

1 tsp grated lemon zest

 

 

Directions

  1. Season chicken with salt & pepper.
  2. Heat skillet over medium heat and add olive oil.
  3. Sear chicken on each side for about 3 minutes. Remove chicken from pan and set aside.
  4. Add garlic and shallot to skillet and cook over medium heat for 1 minute.
  5. Add chicken broth and wine, cook until slightly reduced or about 10 minutes.
  6. Add sliced mushrooms and lower heat to a simmer.
  7. Return chicken to skillet, cover and simmer until chicken is cooked through or about 10 minutes.
  8. Add butter, balsamic vinegar and lemon zest. Stir to blend.
  9. Toss raspberries into and allow to warm about 1 minute.

 

Makes 4 servings

Nutrition Facts:

Calories 258

Total Fat 11.5g

Total Carbohydrates 6g

Dietary Fiber 2g

Protein 38g

 

Print Recipe: Raspberry Mushroom Chicken

Adapted from Trisha Yearwood recipe on Food Network

Chicken Ole’

Posted on January 15, 2016 by

Chicken_OleQuick & easy Mexican chicken dish – serve with a side of black beans!

Ingredients
4 chicken breast halves
1 clove garlic, minced
Pinch of salt
Pinch of fresh ground pepper
Pinch of cumin
1 cup salsa
1 cup shredded Cheddar cheese

Directions
1. Preheat the oven to 350 degrees.
2. Heat skillet to medium heat. Rub chicken breasts with seasoning mixture and place in hot skillet. Cook until browned on both sides and no longer pink, 10-15 minutes.
3. Transfer chicken to a baking dish coated with cooking spray. Top with salsa and shredded cheese. Bake until cheese is bubbly and starting to brown.

Makes 4 servings

Nutrition Facts:
Calories 264
Total Fat 11g
Total Carbohydrates 4.9g
Dietary Fiber 1.1g
Protein 35.4g

Print recipe Chicken Ole

Adapted from allrecipes.com

 

Mexican Chicken Bake

Posted on September 25, 2015 by

low carb mexican chicken bakeServe with a side salad or green vegetable for a complete meal!

Ingredients
4 boneless, skinless chicken breasts
1 red or yellow bell pepper
1 tsp cumin
1 tsp oregano
1 tsp red pepper flakes (optional)
2 cloves garlic, minced
1 cup shredded Colby-jack cheese
Directions
1. Preheat the oven to 375 degrees.
2. Spray baking dish with cooking spray.
3. Place chicken breasts in bottom of dish and sprinkle with seasonings.
4. Cut pepper into thin strips and scatter on top of chicken.
5. Sprinkle entire contents with shredded cheese.
6. Bake for 45-50 minutes or until chicken is no longer pink.

Makes 4 servings

Nutrition Facts:
Calories 245
Total Fat 9g
Total Carbohydrates 4g
Dietary Fiber 1g
Protein 42g

Print Recipe:  Mexican Chicken Bake

Spaghetti Squash Pad Thai

Posted on September 18, 2015 by

cfwls low carb pad thaiAll of the flavor you love in this low carb pad thai recipe!

Ingredients
4 boneless, skinless chicken breasts
1 large spaghetti squash
1 cup shredded carrot
1 red sweet pepper, sliced thin
3 cloves garlic, minced
¼ cup cilantro, chopped
½ cup peanuts, coarsely chopped
2 Tbls olive oil or avocado oil

Sauce:
¼ cup chicken broth
¼ cup rice vinegar
2 Tbls lime juice
1 Tbls honey
¼ cup soy sauce
1 tsp sesame oil
¼ tsp pepper

Directions
1. Preheat the oven to 350 degrees.
2. Split spaghetti squash in half lengthwise and scoop out seeds. Lay cut side down on foil lined baking sheet.
3. Bake squash for 45-60 minutes. Remove and allow to cool for 5-10 minutes. Turn over and scoop out flesh with fork. Drain excess moisture if necessary.
4. While squash is baking, make the sauce. Put all sauce ingredients together in small saucepan and heat over medium-high heat. Simmer and keep warm.
5. Cook chicken and cut up into small pieces. Season with salt and pepper.
6. Add oil to large skillet or wok and heat to medium-high heat. Add chicken, carrots, pepper and garlic. Cook until carrots are crisp-tender.
7. Stir in cilantro and half of the peanuts. Pour sauce over entire mixture and stir.
8. Serve with remaining peanuts and additional cilantro. Garnish with lime wedges.

Makes 6 servings

Nutrition Facts:
Calories 263
Total Fat 11g
Total Carbohydrates 19g
Dietary Fiber 5g
Protein 20g

Print Recipe: Spaghetti Squash Pad Thai

Lemon Chicken with Capers

Posted on August 07, 2015 by

A healthier Chicken Piccata!

lemon chicken with capersIngredients
2 eggs
Salt & Pepper
4 boneless, skinless chicken breasts
2 Tbls butter
Juice of 1 lemon
1/2 cup chicken broth
1 Tbls finely chopped onion
2 Tbls capers, drained

Directions
1. Beat eggs in large bowl and add salt & pepper. Place chicken in bowl to coat.
2. Add butter to skillet and bring to high heat. Add chicken and cook for 2-3 minutes, until bottom is golden. Turn chicken and turn heat to medium.
3. Add lemon juice, broth and onions and cook for 3 minutes or until chicken is done.
4. Add capers and scrape bottom of pan to loosen browned bits. Stir sauce and serve immediately.
Makes 4 servings

Nutrition Facts:
Calories 205
Total Fat 8g
Total Carbohydrates 1g
Dietary Fiber 0g
Protein 30g

Print Recipe  Lemon Chicken with Capers