Quick and Easy Healthy Chicken Recipes

If you are looking for some new quick and easy healthy chicken recipes to prepare, I’ve got something delicious that I would love to share with you. Prepared with a healthy body in mind. Chicken is a family favorite, so I am always searching for healthy, tasty and quick to prepare recipes.

Keeping it healthy, I always prepare my pans with PAM or simply rub olive oil on the meat rather than oiling the pan. This practice helps to moisten the meat without leaving it to swim in oil or fat. Salt is kept to a minimum while fresh herbs and a few spices are used instead. Lemon works well with many healthy chicken recipes. It’s a great taste that doesn’t add any fat and very few calories.

A wife and mother of three boys, I also look for quick and easy recipes that my family will enjoy. It’s no fun eating diet foods when the rest of the family is enjoying their favorite meal. So many of my recipes are for the whole family. My lip-smacking Oven Baked Fried Chicken will make you think it was fried in a cast iron skillet and crisped up the way grandma used to do it. Remember: portion size is important when it comes to losing weight, even when the food is prepared in a low fat, healthy manner.

For this recipe you will need:

4 skinless, boneless chicken breasts

1 Tbsp olive oil

1/4 cup Corn Flakes, crushed

1/4 cup Bread Crumbs

Salt to taste

Rub chicken with olive oil.

Add a little salt for flavor.

Pat with bread crumbs on each side

Roll in corn flakes.

Place in prepared baking dish and bake on 350 degrees for 30 minutes. Check for doneness, depending on how thick your chicken breasts are, they should be done or nearly done.

Health Benefits: Chicken is a great source of protein that is low in fat, especially when the skin is removed. If you like the moisture that the skin provides, you can leave it on while cooking but remove it before eating to keep it low fat. Remember every cell in your body depends on protein for growth, be sure to have a serving of protein with every meal.

Source by Karen Ficarelli

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