chicken quesadillas

2 chicken breast halves, fat trimmed (i used rotisserie)
cumin
oregano
garlic powder
salt and fresh pepper
cooking spray
1/2 small onion, cut into strips
1 bell pepper (red or green) cut into strips
1 clove garlic, minced
1 tbsp oil
1 1/3 cup reduced fat Mexican blend shredded cheese
8 (6") low carb whole wheat flour tortillas

Slice chicken breast in half so you have 4 cutlets. Season chicken generously with salt, pepper, cumin, oregano and garlic powder.

Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides. Remove from heat and cut chicken into strips, set aside. To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper.Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.
Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or avocado-mango salsa. Top with the other tortilla. Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream if you wish.

give credit: gina's WW recipes

jalopeno chicken casserole

1 rotisserie chicken - bone off, shredded
1 onion, chopped
8 oz low fat sour cream
2 boxes frozen chopped spinach, thawed
2 jalopenos, chopped and no seeds or 1/3 cup jarred, sliced, jalopenos
8 oz jack cheese
1 can cream of mushroom soup
salt and pepper to taste

saute shredded chicken and chopped onion. add sour cream, cream of mushroom, spinach, jalopenos, salt and pepper. mix well. layer the chicken mixture and cheese in 9x12 pyrex. top with cheese.

bake at 375 degrees for 30 minutes.

white chili

Ingredients:
1 rotisserie chicken
2 cans chicken broth
1 teaspoon lemon pepper
2 teaspoons cumin
2 cloves garlic minced
1 cup (or more) chopped onion
2 9 oz packages frozen corn
2 7 oz cans chopped green chilies
juice of 1 lime
red pepper flakes to taste
2 15 oz cans great northern beans
crushed tortilla chips
shredded monterey jack
salsa verde

Instructions:
1. Remove chicken from bone and cut into 1 inch pieces, place in crock pot or stove top and add chicken broth.
2. Saute onion and garlic in separate pan. Add to broth
3. Add corn, chilies, lemon pepper, cumin, lime juice, and red pepper to broth and bring to a boil - reduce heat to simmer
4. Add beans (undrained) and cook until heated through
5. To serve: crumble tortilla chips into each bowl and top with cheese...ladle in hot chili and top with salsa

give credit: carrie

chicken tortilla soup

in the past i haven't really followed a recipe for tortilla soup. this time i did. it was a recipe combination of 2 women from lamesa along with a couple of my own suggestions. it was delicious!

1 onion, chopped

2 cloves minced garlic

1 7oz can chopped green chiles

1 jalapeno

2 15oz cans stewed tomatoes, mashed

1 11oz can tomato soup

1 15oz can chicken broth

1 15oz can beef broth

2t worcestershire sauce

1t each salt, chili powder, cumin, sugar, pepper

1/4t tabasco sauce

1.5c water

1 rotisserie chicken, remove skin and bones

saute onion and garlic in 2T olive oil until onion is translucent.

add all ingredients in a crock pot and cook on high for 4-6 hours.

top with tortilla chips, cheese, avocado

char chicken tacos

12 oz boneless, skinless chicken thighs (breasts work, too)
1 ripe avocado, peeled and pit removed
1 clove garlic, finely minced
1/4 cup chopped fresh cilantro, plus more for garnish
2 limes (1 quartered)
Salt and pepper, to taste
olive oil
1 tsp ground cumin
1 tsp chili powder or 1/2 tsp cayenne pepper
4 jalapeno peppers
1 large yellow onion, peeled and sliced into 1/4 -inch rings

First, make the guacamole: In a mixing bowl, combine the avocado, garlic, cilantro, and juice of one lime. Mix thoroughly and season with salt and pepper.

Preheat a grill on medium high. Drizzle a bit of olive oil over the chicken pieces and then rub them with the cumin, and chili powder or cayenne. Sprinkle on some salt and pepper. Add the chicken, whole jalapenos, and onion rings to the grill. Cook the chicken for 4 to 5 minutes on each side until it's lightly charred and firm to the touch. Cook the jalapenos and onions for the same amount of time, turning them to make sure they caramelize evenly.

Serve the grilled chicken with the guac, grilled vegetables, hunks of fresh lime, and more cilantro.
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Serving Suggestions Eat with: Warm corn tortillas and black beans.
give credit: men's health

Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese

2 tablespoons olive oil, plus more for grates
1 pound chicken cutlets
Coarse salt and ground pepper
4 ears corn, husks and silks removed
2 tablespoons fresh lemon juice
1 pound arugula (about 3 bunches), thick stems removed
2 large tomatoes, sliced into wedges
1/2 cup crumbled Gorgonzola (2 ounces)

Heat grill to high; clean and lightly oil hot grates. Season chicken with salt and pepper. Grill until opaque throughout, 1 to 2 minutes per side. Let rest 5 minutes; cut into strips.
Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.

In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, tomatoes, Gorgonzola, chicken, and corn and toss to combine. Serve immediately.

give credit: martha stewart everyday food

red and green chicken

2T olive oil
1/2 large onion, chopped
1 10oz pkg chopped spinach (thawed and drained)
2 cans diced italian tomatoes
1/2t salt
1/8t pepper
1/4t garlic powder
6 chicken breasts
1/2 cup shredded parmesan cheese

heat oven to 400. grease a 9x13 dish with olive oil. saute onion in olive oil until soft. add spinach and tomatoes. season with salt, pepper and garlic powder. heat thoroughly. place chicken in dish. pour spinach and tomatoes mixture on top of chicken. bake for 30 minutes uncovered. top with parmesan cheese.

give credit: mandy

summer chicken pasta salad

4 chicken breasts
1 box bowtie pasta
3/4 to whole jar of marinated sundried tomatoes
croutons
1 container shredded parmesan cheese

dressing:
1/2 cup olive oil
1/2 cup balsamic vinegar
lots of fresh basil leaves

baste chicken breasts with a portion of the marinade and set aside the rest of the dressing.

grill or bake chicken breasts, cut into bite size portions.boil pasta and drain.add sundried tomatoes (along with some of the oil from the jar for flavor), chicken, croutons, parmesan cheese and toss with dressing.

cobb salad

For the Dressing:
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire sauce
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the salad:
Cooking spray
1/4 pound sliced Black Forest or other smoked ham
2 hard-boiled eggs
6 cups romaine lettuce (about 6 ounces) coarsely chopped
2 cups watercress, thick stems removed
2 medium tomatoes, seeded and diced (about 2 cups)
1/2 avocado, diced (about 3/4 cup)
1 cup cooked diced chicken breast 1 (6-ounce) breast
1/2 cup crumbled Roquefort or Blue cheese (about 2 ounces)

Directions
In a small bowl, whisk together all of the dressing ingredients and set aside.

Slice the ham into 1/2-inch strips. Spray a nonstick skillet with cooking spray and preheat over a medium-high heat. Add the ham to the skillet and cook over stirring frequently, until the ham is warmed through and crisped, 3 to 5 minutes. Remove from the heat and set aside.

Remove and discard the yolk from 1 of the hard boiled eggs. Chop the remaining egg white and whole egg and set aside.

In a large bowl toss the romaine and watercress with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Place the tomatoes on top forming a row down the middle. In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg, and the crisped ham on top of the greens. Drizzle with the remaining dressing and serve.

give credit: healthy appetite with ellie krieger