Street Chicken Tacos w/ Chicken Flavored Rice

Recipe from Kim


Street Chicken Tacos:
4-6 boneless chicken breasts trimmed of fat
1 large can mild green chili sauce (29 oz)
2 small cans mild el pato jalapeno sauce (this is Mexican tomato sauce)
1/2 cup cilantro (or desired amount, I used less)
1 sweet onion diced (I am not a big onion fan so I used half)
1 1/2 cup brown sugar
corn tortillas
RF cheese
FF or light sour cream
avocados
Boil chicken for 30 minutes or until it falls apart. Shred chicken with fork and knife. While boiling the chicken, combine the green chili sauce, el pato sauce, onion and brown sugar in a crock pot. Place shredded chicken in the sauce and cook on low for 3-4 hours. Serve rolled up in corn tortillas (I warmed these up on my skillet) adding rice in the tortillas or on the side, cheese, sour cream and avocados.

Chicken Flavored Rice:
2 cups rice
4 cups of chicken broth (which equals almost 2 cans so just make up the difference with water)
4 Tbsp butter
1/4 tsp garlic salt
1 tbsp instant chicken bouillon granules or cubes
1 tbsp dried parsley flakes
1 can black beans rinsed and drained

Cook all together in a rice cooker (it takes approx 40 min to cook) with the EXCEPTION of the black beans. After cooking the rice mix the beans into the rice.

Chipotle-Glazed Chicken w/ Sweet Potatoes

Recipe from Sarah from Fitness Magazine
Serves 6

4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces

2 1/2 tablespoons olive oil
4 chipotle chilies in adobo sauce, minced
2 garlic cloves, minced
2 tablespoons honey
2 teaspoons cider vinegar
1 1/4 teaspoons salt, plus additional to taste
1 teaspoon cumin
1/2 teaspoon cinnamon
6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry
Chopped cilantro, for garnish (optional)

Preheat the oven to 400 degrees. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes.  In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each breast. Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes. Serve garnished with cilantro if desired.

Nutrition facts per serving: 407 calories, 38g protein, 45g carbohydrate, 8g fat (1.3g saturated), 6g fiber

Polynesian Chicken

Recipe from Sarah from Uncle Ben's Rice
Serves 4


1 c rice
4 boneless skinless chicken breasts
1 8 oz. can pineapple chunks in juice
2 tbsp soy sauce
2 tbsp peanut oil
1 c apricot or pineapple marmalade (or apricot preserves)

Prepare rice according to package directions.  Heat oil in large skillet. Add chicken breast and cook for 3 to 4 minutes on each side. Add juice from pineapple to chicken in skillet just before chicken has finished cooking.  Mix pineapple chunks, marmalade and soy sauce. After pineapple juice has evaporated from skillet, add marmalade mixture to chicken. Cook until sauce is a glaze. Remove from heat and serve with rice.
Nutrition Facts per Serving: 469 calories, 36g protein, 66g carbs, 2g fat

Strawberry Chicken Salad

Recipe from Sarah from Melyssa
Serves however many you want it to

Bed of lettuce, baby spinach, spring mix, green leaf, romaine, whatever you want (I prefer spinach)
Strawberries, washed, de-stemmed, & sliced (or frozen ones thawed out)
Chicken breasts, boneless, skinless, cut into bite-size cubes
Dressing (makes at least 8 servings):
1 c olive oil
3/4 c truvia (original recipe calls for sugar, so let conscience be your guide :) )
1 small onion, minced
1/3 c vinegar
1 tbsp dry mustard
3/4 tsp salt
1 Tablespoon poppy seeds

Cook the chicken thoroughly in a skillet or bake in oven.  Mix all the dressing ingredients together.  Put lettuce on plates, put chicken on top of lettuce, put strawberries on top, drizzle on dressing (a little goes a long way & if you're using thawed frozen strawberries, can use that red juice as part of the dressing). 

(Yummy w/ Far East brand Rice Pilaf. You could also add mandarin oranges or pecans if you wanted to the salad.)

Smothered Chicken

Recipe from Sarah
Serves however many you want it to

Chicken breasts, boneless, skinless

Mushrooms, sliced
Onions, sliced (optional)
Reduced Fat Swiss cheese slices
Olive oil

Saute the mushrooms & onions in a dabble of olive oil. When cooked, set aside. In skillet cook chicken breasts until about a minute from being done. Add back in the mushrooms & onions, warm them up in the skillet bottom, then when warm, stack on top of the chicken breasts, then place cheese slice on top of the mushroom & onion pile on top of the chicken breast. Cover skillet until the cheese has mostly melted & is "gluing" the goodies on top of the chicken breast.

(Yummy with a big side salad or even served on a whole wheat bun as a chicken burger)

Feta-Topped Chicken

Serves 4
Recipe from Sarah adapted from Betty Crocker

4 boneless, skinless chicken breast halves, thawed
2 tbsp light balsamic vinaigrette dressing
1 tsp dry italian seasoning dressing mix packet
1/4 tsp black pepper
1 large tomato, cut in 8 slices
1/4 c crumbeled feta cheese, Athenos tomato & basil flavor

Set oven to broil, rack 6" from top. Mix dressing, seasoning, & pepper.  Brush both sides of chicken breasts w/ this mixture.  Place on broiler pan and in oven; cook 5 mins, flip, cook 5 mins on the other side.  Take out of oven, place tomato slices on top of chicken breasts, place feta on top of tomato slices.  Broil for another 3 mins until cheese is lightly browned.

(Side dish ideas: great w/ a side of pureed steamed cauliflower and a spinach salad)