Chicken recipes for dinner

There is no doubt that the Chicken recipes for dinner is a great option for weight loss. Think about it: a portion of chicken can be fried, stuffed, served in a sandwich… you can’t go wrong!

Chicken Cutlets with Herbs de Provence & Apple Compote

6 servings
Ingredients
2 apples, preferably Braeburn, peeled and thinly sliced
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon ground cinnamon
3 teaspoons olive oil, divided
3 teaspoons unsalted butter, divided
1-1/8 teaspoons herbs de Provence (see “Provencal Herbs,” below), divided
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
1-1/2 pounds boneless, skinless chicken breasts, trimmed
1 cup reduced-sodium chicken broth
1 teaspoon freshly grated lemon zest
Instructions

1. Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1
   teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook,
   stirring occasionally, until tender, about 5 minutes. Keep warm.
2. Mix 1 teaspoon herbs de Provence, salt and pepper. Place chicken between sheets of plastic
   wrap and pound with a meat mallet or the bottom of a small saucepan to a 1/2-inch thickness.
   Sprinkle the chicken on both sides with the seasoning mixture.
3. Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the
   chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter
   and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the skillet; heat over
   high heat. Cook the remaining chicken in the same manner.
4. Add broth, lemon zest, remaining 1/8 teaspoon herbs de Provence and any accumulated juices
   from the chicken to the skillet. Cook, stirring to scrape up any browned bits from the bottom of
   the skillet, until slightly reduced, about 3 minutes. Spoon sauce over chicken and serve with the
   sautéed apples.
   Provencal Herbs
   Herbs de Provence is a mixture of dried herbs commonly used in the south of France. You can
   find commercial mixtures in specialty stores, but it is easy to make your own. Mix 1 tablespoon
   each (or equal proportions) dried thyme, dried rosemary, dried oregano, dried marjoram and
   dried savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.
   Nutritional Information: 193 calories, 6 total fat (2 g sat), 72 mg cholesterol, 7 g carbohydrate,
   27 g protein, 1 g fiber, 286 mg sodium

Jerk Chicken Breasts

4 servings
Prep time: 15 minutes
Start to finish: 25minutes
Ingredients
6 scallions, trimmed and coarsely chopped
2 tablespoons dried jerk seasoning
3 tablespoons lime juice
1 tablespoon dark brown sugar (optional)
2 teaspoons reduced-sodium soy sauce
2 teaspoons canola oil
4 boneless, skinless chicken breast halves, trimmed
Instructions

1. Combine scallions, jerk seasoning, lime juice, sugar (if using), soy sauce and oil in a blender
   or food processor; pulse to a coarse paste. Wearing gloves to protect your hands, spread paste all
   over chicken. Cover and marinate in the refrigerator for at least 10 minutes or for up to 2 hours.
2. Lightly oil broiler rack and set it 5 inches from the heat source; preheat broiler.
3. Scrape most of the paste from the chicken and discard. Broil chicken, turning once, until juices
   run clear, 10 to 15 minutes. Let stand for 5 minutes before slicing.
   Nutritional Information:
   192 calories
   6 total fat (1 g sat)
   73 mg cholesterol
   7 g carbohydrate
   28 g protein
   1 g fiber
   450 mg sodium
4. These two chicken recipes for dinner are not only quick but also super healthy