Chicken | Elite Daily Diet and Fitness

Jun

Beer Butt Rosemary Chicken

Prep Time:

20 Min Cook Time:

1 Hr 30 Min Ready In:

2 Hrs

Original Recipe Yield 6 servings

Ingredients

1 (12 fluid ounce) can beer

1 orange

1 (3 pound) whole chicken

1 large sweet onion, sliced

4 sprigs fresh rosemary

seasoned salt, to taste

1 (14.5 ounce) can low-sodium chicken broth

4 red potatoes, sliced

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Pour out half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.

Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.

Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.

Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing.

Footnotes

Editor’s Note

You can substitute a can of lemon-lime soda for the beer.

Nutritional Information

Amount Per Serving Calories: 437 | Total Fat: 17.5g | Cholesterol: 99mg

Jun

Buffalo Chicken Burgers with Blue Cheese Dressing

Prep Time:

20 Min Cook Time:

15 Min Ready In:

35 Min

Original Recipe Yield 4 burgers

Ingredients

1/4 cup light sour cream

1/4 cup reduced fat blue cheese crumbles

1/4 teaspoon Worcestershire sauce

1 1/2 pounds ground chicken

1/4 cup hot pepper sauce

1/2 teaspoon celery salt (optional)

1/4 teaspoon poultry seasoning

1/2 teaspoon paprika

1 pinch cayenne pepper, or to taste

1 tablespoon hot pepper sauce

4 Kaiser rolls, split

4 leaves iceberg lettuce

1/2 cup diced celery

Directions

Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the sour cream, blue cheese, and Worcestershire sauce together in a small bowl; set aside.

Mix the ground chicken, 1/4 cup hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties.

Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger patty, then spoon on 2 tablespoons of blue cheese sauce, and 2 tablespoons celery. Place the top of the roll on top to finish the sandwich.

Nutritional Information

Amount Per Serving Calories: 374 | Total Fat: 8.8g | Cholesterol: 111mg

Jun

Rosemary Ranch Chicken Kabobs

Original Recipe Yield 6 servings

Ingredients

1/2 cup olive oil

1/2 cup ranch dressing

3 tablespoons Worcestershire sauce

1 tablespoon minced fresh rosemary

2 teaspoons salt

1 teaspoon lemon juice

1 teaspoon white vinegar

1/4 teaspoon ground black pepper, or to taste

1 tablespoon white sugar, or to taste (optional)

5 skinless, boneless chicken breast halves – cut into 1 inch cubes

Directions

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Nutritional Information

Amount Per Serving Calories: 378 | Total Fat: 30.7g | Cholesterol: 59mg

May

Hot Buffalo Chicken, Bacon, and Cheese Sandwich

Prep Time: 10 Min

Cook Time: 30 Min

Ready In: 40 Min

Original Recipe Yield 8 servings

Ingredients

6 slices bacon

1/2 cup mayonnaise

1/4 cup sour cream

2 tablespoons hot buffalo wing sauce

1 loaf Italian bread, cut in half lengthwise

3 cups shredded meat from a rotisserie chicken

8 slices pepperjack cheese

1/4 cup roasted red bell peppers, drained and sliced (optional)

Directions

Preheat an oven to 325 degrees F (165 degrees C).

Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until evenly browned. Drain the bacon slices on a paper towel-lined plate.

Combine the mayonnaise, sour cream, and hot sauce in a small bowl. Spread both halves of the bread with the mayonnaise mixture. Place chicken on bottom half of bread; layer bacon and cheese on top of chicken. Fold the top half of the bread over the bottom, and wrap with foil.

Bake for 20 to 25 minutes. Add a layer of red pepper slices on top of the bacon and cheese, if desired. Cut into slices, and serve.

Nutritional Information

Amount Per Serving:

Calories: 566

Total Fat: 30.1g

Cholesterol: 77mg

May

Chicken Fajita Melts

Prep Time: 10 Min

Cook Time: 25 Min

Ready In: 35 Min

Original Recipe Yield 8 sandwiches

Ingredients

3 tablespoons vegetable oil

6 (6 ounce) skinless, boneless chicken breast halves, thinly sliced

1/2 cup sliced onions

1/2 cup sliced red bell pepper

1/2 cup tomato juice

2 tablespoons taco seasoning mix

1 cup salsa

8 (1/2 inch thick) slices French bread

2 cups shredded Cheddar cheese

Directions

Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes.

Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.

Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.

Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese.

Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.

Nutritional Information

Amount Per Serving:

Calories: 397

Total Fat: 16.6g

Cholesterol: 104mg

May

Chicken & Broccoli Stir Fry

Chicken and broccoli have always been a favorite combination of mine, and they are perfect when paired in a stir fry. I also love mushrooms, but don’t use them often because my husband doesn’t like them. This particular evening he wasn’t home for dinner. Of course, I had to pick out the mushrooms when I packed his lunch, but that was okay.

For some reason my kids have never like eating foods layered on top of each other. What I mean is they won’t eat stir fry on top of rice. They want their rice separate. It’s fine if foods are already combined, but to purposely combine them on your plate just doesn’t make sense to them. When they were little, I just thought it was a little kid thing. Well, now they are 20, 17, and 14 and still eat the same way. I still find it odd, but I’m fine with it.

I ate my stir fry with rice.

Recipe: Chicken and Broccoli Stir Fry

Ingredients

4 boneless skinless chicken breasts
4 spring onions, sliced
3 cloves garlic, minced
1 tsp. ground ginger
2 Tb c. gluten-free soy sauce (I used soy-free coconut aminos)
1 Tb. sugar
4 c. cut broccoli
2 c. sliced mushrooms
3 Tb. high heat oil (I used coconut oil and palm oil)
1/2 c. white cooking wine
1/2 c. cold water
2 Tb. corn starch

Instructions

Cut the chicken breasts into thin slices and place in a bowl.
Add the onions, garlic, ginger, soy sauce, and sugar to the chicken and mix to combine.
Let the chicken sit to marinate while you cut the broccoli and slice the mushrooms.
Heat a couple tablespoons of oil in a wok or large skillet.
Add the broccoli and mushrooms. Stir fry 3 – 5 minutes until the broccoli is tender crisp and the mushrooms are soft. Remove to a bowl.
Put an additional tablespoon of oil in the skillet and add all of the chicken mixture. Stir and cook until the chicken is no longer pink.
Combine the wine, water, and cornstarch. Add the mixture to the skillet and stir until heated and thickened.
Add the broccoli and mushrooms to the chicken in the skillet and heat until the broccoli is hot through.
Serve with rice.

Diet (other): Gluten free

Meal type: dinner

View Printable Recipe

Chicken & Broccoli Stir Fry originally appeared on The Gluten-Free Homemaker on 05/16/2011.

May

Smothered Bacon Chicken

Original Recipe Yield 2 servings

Ingredients

2 skinless, boneless chicken breast halves

4 slices bacon

8 ounces sour cream

1 (10.75 ounce) can condensed cream of mushroom soup

Directions

Preheat oven to 350 degrees F (175 degrees C).

Wrap each chicken breast in 2 strips of bacon and place in a glass 9×13 inch baking dish.

In a small bowl, mix the sour cream and soup. Cover the chicken with the sour cream/soup mixture and bake uncovered in the preheated oven for 40 to 50 minutes or until slightly brown on top. Let cool and serve on top of hot, cooked rice if desired.

Nutritional Information

Amount Per Serving:

Calories: 759

Total Fat: 59.5g

Cholesterol: 157mg

May

Swiss Chicken Casserole

Prep Time: 10 Min

Cook Time: 50 Min

Ready In: 1 Hr

Original Recipe Yield 6 servings

Ingredients

6 skinless, boneless chicken breasts

6 slices Swiss cheese

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup milk

2 cups herb-seasoned stuffing mix

1/4 cup butter

Directions

Preheat oven to 350 degrees F (175 degrees C).

Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.

Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.

Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!

Nutritional Information

Amount Per Serving:

Calories: 430

Total Fat: 20.8g

Cholesterol: 120mg

May

Easy Chicken Enchiladas

These gluten-free enchiladas are particularly easy to put together if you have leftover cooked chicken. I used a mixture of white and dark meat that I had leftover from a rotisserie chicken.

I have also made this recipe easy by using a jar of salsa. It may not be a traditional enchilada recipe, but if it tastes good and saves time, then I’m all for it.

If you’re in a real hurry, you could omit the onion and garlic and add a little onion powder and garlic powder to the chicken and salsa.

If you have a little extra time, you could omit the salsa and add chopped canned or fresh tomatoes as well as your own peppers and chilies.

Corn tortillas are not the most pliable tortillas in the world. It helps to heat them. I give directions for heating them in the oven, but you could do it in a skillet or microwave. The tortillas I used were a little too old and really wanted to fall apart. An easier method it to simply fold the tortillas in half like a taco. This idea comes from Lynn’s fold over enchiladas.

I made a large dish or enchiladas with regular cheese and a smaller dish with Daiya cheese. I started out making the large dish by folding the tortillas in a traditional manner. They were a mess, but by the time I put cheese over them and they baked, nobody cared.

With the smaller dairy-free dish I decided to try Lynn’s method and I have to agree, it works much better.

Easy Gluten-Free Chicken Enchiladas

2 c. chopped cooked chicken
16 oz. salsa
1 medium onion, chopped
2 cloves garlic, minced
1 Tb. high heat oil of choice (I used Spectrum organic palm oil shortening)
2 tsp. ground cumin
12 corn tortillas
shredded cheese (use desired type and amount, I used cheddar)
10 oz. enchilada sauce (read the label to be sure it is gluten free)

Preheat the oven to 350°. Place the tortillas in a large baking dish and cover them with a damp paper towel. Place them in the oven for 5 – 10 minutes while it preheats. This will help soften the tortillas.

In a large skillet, heat the oil. Add the onion and sauté until tender. Add the garlic and cook for a couple of minutes.

Add the salsa, cooked chicken, and cumin to the skillet. Heat through.

Remove the tortillas from the oven and put them on a plate. Grease the bottom and sides of the baking dish. Spoon a little enchilada sauce into the bottom of the dish and spread it around evenly.

Spoon about 1/4 cup of the chicken mixture into the middle of each tortilla. Fold it in half and place in the dish, stacking them next to each other, or fold it into a traditional style fold and place the folded edges down to keep them closed.

Spoon the remaining enchilada sauce over all the filled tortillas. Put shredded cheese on top. Bake for 15 minutes.

View Printable Recipe

Easy Chicken Enchiladas originally appeared on The Gluten-Free Homemaker on 05/02/2011.

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