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healthy chicken?

whats a healthy chicken recipe??

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1. Roast it. Sprinkle salt, pepper, paprika and some parsley (dried is okay) to flavor it.
2. this is my favorite chicken recipe! its very healthy! NUTRITION PROFILE: Low Calorie | Low Carb | Low Sodium | Low Sat Fat | Heart Healthy | Healthy Weight Simple Roast Chicken Makes 8 servings ACTIVE TIME: 15 minutes TOTAL TIME: 2 hours 20 minutes 1 small onion, peeled and quartered 3 cloves garlic, peeled and quartered 3 sprigs fresh tarragon 3 sprigs fresh thyme 1 5-pound chicken, giblets removed 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1. Preheat oven to 375°F. 2. Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down. 3. Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175°F, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving. NUTRITION INFORMATION: Per 3-oz. serving (without skin): 180 calories; 9 g fat (2 g sat, 5 g mono); 64 mg cholesterol; 1 g carbohydrate; 21 g protein; 0 g fiber; 300 mg sodium. Nutrition bonus: Selenium (30% daily value). TIP: Roasting Tips 1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven. 2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals. 3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier. 4. Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner. MAKE AHEAD TIP: Equipment: Kitchen string WARNING: DELICIOUS! ENJOY!
3. Pineapple and Apricot Skillet Chicken INGREDIENTS 2 fresh apricots, pitted and diced 1 (8 ounce) can crushed pineapple, with juice 1 tablespoon olive oil 4 skinless, boneless chicken breast halves 1 tablespoon lemon juice 1 tablespoon butter 1 teaspoon orange zest 1/2 cup dark rum 1/4 cup brown sugar 1 tablespoon onion powder 1/2 teaspoon ground ginger 1 pinch ground white pepper salt to taste 1 yellow bell pepper, chopped 1 red bell pepper, chopped DIRECTIONS Place the pineapple and its juice and the apricots into a blender or food processor, and puree until smooth. Heat olive oil in a large skillet over medium heat. Place the chicken into the skillet, and sprinkle with lemon juice. Cook until lightly browned on both sides, about 10 minutes. Stir the butter and orange zest into the skillet, then when the butter is melted, pour in the rum. Carefully light with a match, and let the mixture burn until the flame goes out. Stir in the blended pineapple and apricot mixture, brown sugar, onion powder, ginger, salt and pepper. Reduce heat to low, and simmer for 5 minutes. Add the red and yellow bell peppers, and simmer until the peppers are hot, but still crisp. Remove from heat, and serve. Picante Chicken INGREDIENTS 2 skinless, boneless chicken breasts 1 cup picante sauce DIRECTIONS Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear. Lemon Pepper Chicken INGREDIENTS 6 skinless, boneless chicken breast halves 1 teaspoon lemon pepper 1 pinch garlic powder 1 teaspoon onion powder DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased 9x13 inch baking dish. Season with lemon pepper, garlic powder and onion powder to taste. Bake in preheated oven for 15 minutes. Turn over chicken pieces and add more seasoning to taste. Bake for an additional 15 minutes, or until chicken is cooked through and juices run clear. Lowfat Baked Chicken INGREDIENTS 4 skinless, boneless chicken breasts 4 cups plain non-fat yogurt 2 cups cornflakes cereal DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). Crush the cornflake crumbs between 2 pieces of wax paper. Dip the chicken breasts in the yogurt, coating both sides. Roll in crushed cornflake crumbs to coat all sides, then place in a 9x13 inch baking dish. Bake the chicken in the preheated oven for 30 minutes.
4. Grill chicken w/ nonstick cooking spray; spice with seasonings that don't have salt (Mrs Dash is good and healthy, so is garlic powder, onion powder, basil, Italian seasoning, etc...). Trim fat (the George Foreman grill and grills like that will drain some of the fat away). Grill thoroughly ( no pink inside) and enjoy plain or garnish with lemon juice or barbeque sauce or any low sugar, low sodium condiment. Add white rice or beans as a side dish if desired. Green Salad or vegetables. You can also dice or cut chicken into strips and serve as pasta or antipasto (no sauce) dish. If you can find them I recommend shirataki (tofu) noodles for the pasta because they are extremely low in carbs and calories and they taste almost the same as regular egg noodles. Good luck, I hope this helps.
5. SWEET AND SPICY CHICKEN 6-8 chicken legs 1/2 cup orange marmalade 1-2 Teaspoons chili powder Preheat oven to 400 degrees. Line baking sheet with foil. Combine marmalade and chili powder in a ziplock bag. Place chicken in bag and evenly coat. Place chicken on baking sheet and spoon any remaining mixture over chicken. Bake for 30 min.
6. An alive one roaming free.