My favorite is to bake it in the oven and 15 minutes before it's done, sprinkle salsa and FF cheese on top. Yummy! I usually have this with broccoli and red skin potatoes (that I bake with evoo, garlic, and onions). Mmm!
If you chop up the chicken and grill it, it's really good with black beans, rice, corn, tomatoes, and chiles/peppers. I'm having that tomorrow! You can add anything you'd like (salsa, low fat tortilla...). Needless to say, I love mexican food haha! Stir fry is good too though!
- Brown the chicken with some olive oil and red pepper, cut into strips. Stir fry zucchini, assorted color bell pepper, carrots, red onion with some spices I don't cook creatively - I know I use all of my red spices on the chicken, all of my green spices on the veggies. I'll look at the names tonight if you are interested, as it is my planned meal for tonight). Toss together, serve over angel hair pasta.
- Brown chicken with taco seasoning, cut into strips and make quesadillas with lite wheat tortillas and lowfat Mexican cheese, salsa
- Cook chicken until not pink, simmer with Vindaloo seasoning, vinegar, a little salt, water, and sauteed onion. Serve over a small portion of white and wild rice. Spicy.
- Make mini pizzas - low fat mozzarella cheese, pita bread, turkey pepperoni optional, pizza sauce, fresh tomato. Same green spices in my cabinet from the first meal.
Since it's getting cold, how about make a big batch of chicken barley soup?
I throw in boneless chicken tenderloins
chicken bouillon or broth
whatever veggies I want (my favs are cabbage, carrots, onion, celery, and zucchini. Sometimes, I'll add a can of diced tomatoes.
bring to a boil and simmer for a couple hours
Make soup or chili. You can make up a big pot, have leftovers for dinner later in the week, and freeze some for a quick dinner in the future. There are tons of great chicken soup and chili recipes on CookingLight.com.