Quick Chicken Chili Verde


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Serves 4 Cook Time 30 minutes

Ingredients:
4 (4 oz) skinless, boneless chicken breast halves
1/2 tsp salt, divided
1/2 tsp black pepper
1 tbsp olive oil
1/2 c onion, chopped
1 tsp Splenda (sugar substitute)
1/4 tsp cumin
1/4 tsp crushed red pepper flakes
3 tomatillos, chopped
1 jalapeno, seeded and chopped
1 tbsp fresh lime juice
1/4 c fresh cilantro

Directions:

  1. Heat a large non-stick skillet over medium high heat. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper. Add chicken to the pan and cook 6 minutes per side until done.
  2. While the chicken cooks, heat a small saucepan over medium heat. Add oil to the pan ans swirl to coat. Add remain salt, pepper, onion and the next 5 ingriedients. Cook 8 minutes until tender. Let it cool a bit.
  3. Place tomatillo mixture in a blender; add lime juice. Pulse 5x or until chuncky salsa forms. Spoon the sauce over the chicken.

Serving Size 1/2 breast & 1/3 c sauce
Nutrition Info: calories 258 fat 8.4g, protein 37g, carbohydrates 7.1g, sodium 494mg

 

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Marinated Chicken Breast


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Love a good marinade for chicken breast? Try this and tell us what you think.

Serves 4  Cook Time 8 hours 15 minutes (includes marinade time)

Ingredients:
1 to 2 tbsp balsamic vinegar
2 to 3 tsp each dried thyme, oregano, rosemary, or crumbled bay leaf
2 tbsp mustard Dijon
2 tsp garlic powder
3 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 (4 oz) boneless, skinless chicken breast

Directions:

  1. Put the vinegar, herbs, mustard, and garlic powder and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly.
  2. Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the chicken in a 375 degree F oven for 15 minutes, or until cooked through.

Nutrition Info: calories 329, fat 14g, protein 42g, carbohydrates 2g, sodium 345mg

 

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Pan Roasted Lemon Chicken


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Serves 4 Cook Time 1 hour 15 minutes

Ingredients:
6 Tbsp olive oil
2 large lemons. 1 thinly sliced,
1 juiced
4 cloves garlic, minced
1 tsp kosher salt
1/2 tsp fresh cracked pepper
3/4 lb green beans, trimmed
1/2 C onion, chopped
4 chicken breasts, bone-in no skin

Directions:

  1. Preheat oven to 450°F. Coat a large baking dish with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
  2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using tongs, remove the green beans and arrange them on top of the lemon slices. Using a slotted spoon or tongs, arrange the green beans along the inside edge of the dish. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, meat-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
  3. Roast for 50 minutes. Place a chicken breast on each of 4 serving plates; divide the green beans. Serve warm.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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