Skinny Chicken Skillet Recipes

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SKINNY CHICKEN SKILLET

89% less sat fat • 70% less sodium than the original recipe. Lean chicken, slim zucchini, skinny waist. Wide smile, full stomach, big taste. Sounds like the perfect meal for only 20 minutes of work.

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7



Skinny Chicken Skillet image

Steps:

  • Peel shallots; halve small shallots and quarter large shallots. If using onion, cut into thin wedges (should have 1 cup shallots or onion wedges); set aside. Sprinkle chicken lightly with salt and pepper. In a large skillet, heat oil over medium-high heat. Reduce heat to medium. Add chicken; cook for 2 minutes.
  • Turn chicken. Add shallots to skillet. Cook for 8 to 10 minutes more or until chicken is no longer pink (165°F), stirring shallots frequently and turning chicken, if necessary, to brown evenly. If necessary, add additional oil to prevent sticking. Reduce heat to medium-low if chicken or shallots brown too quickly.
  • Transfer chicken and shallots to a serving platter. Cover to keep warm. Add zucchini to skillet. Cook and stir for 3 to 5 minutes or until crisp-tender. Add to platter with chicken. Sprinkle with parsley.

Nutrition Facts : Calories 270, Carbohydrate 9 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 2 g, Protein 38 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 0 g

8 shallots or 1 large onion
4 medium skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
1/4 cup snipped fresh parsley

SKINNY TEX-MEX CHICKEN SKILLET

79% less sat fat • 61% less sodium than the original recipe. No time to cook? Spice up your busy nights with this speedy solution.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 11



Skinny Tex-Mex Chicken Skillet image

Steps:

  • Sprinkle chicken with seasoning. Heat oil over medium-high heat in a very large skillet. Add chicken; reduce heat to medium. Cook and stir about 2 minutes or until chicken is browned on all sides. Add chopped sweet pepper, zucchini, and onion; cook and stir for 2 to 3 minutes more or until crisp-tender.
  • Add salsa, corn, and beans to skillet. Cook and stir for 1 to 2 minutes more or until heated through and chicken is no longer pink.
  • Serve with warm tortillas or rice or inside red peppers. (To heat tortillas, wrap in paper towels; microwave on high [100%] power for 30 seconds.) Sprinkle with cilantro, if desired.

Nutrition Facts : Calories 370, Carbohydrate 43 g, Cholesterol 65 mg, Fat 1/2, Fiber 6 g, Protein 34 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 7 g, TransFat 0 g

1 pound skinless, boneless chicken breast halves, cut into bite-size strips
1 tablespoon Southwest chipotle-flavor salt-free seasoning
1 tablespoon oil
1 medium yellow sweet pepper, coarsely chopped
1 small zucchini, quartered and bias-sliced
1/2 of a medium onion, cut into thin wedges
1/2 cup salsa
1/2 cup frozen whole kernel corn
1/2 cup canned black beans, rinsed and drained
4 8-inch whole wheat flour tortillas, hot cooked brown rice, or red sweet peppers with tops and ribs removed
Chopped fresh cilantro (optional)

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