Chicken with Bacon and Green Beans, Chicken with Lemon, Olives and Herbs, Chicken with Veggie Tots

Chicken with Bacon and Green Beans

  • 1 lb. boneless skinless chicken breasts
  • 4 strips bacon
  • 2 Tbsp. minced shallots
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 teas. fresh thyme, chopped
  • 8 oz. package green beans
  • salt and pepper to taste

Cut the chicken breasts lengthwise into thin cutlets. Chop the bacon. Place a large non-stick skillet over medium heat. Add the bacon to the skillet and sauté until the bacon is crisp and brown. Use a slotted spoon to remove the bacon from the pan and transfer the bacon to a paper towel lined plate. Set the bacon aside. Discard most of the grease from the skillet but leave a thin coating in the pan. Season the chicken with salt and pepper and add the chicken to the skillet. Cook the chicken until it is cooked through, about 4 minutes per side. Transfer the chicken to a plate and tent to keep warm.

Add the shallots to the same skillet and sauté for 1 minutes, scrape up any brown bits from the bottom of the skillet. Add the garlic and sauté for 30 more seconds. Add the broth and thyme and stir. Add the green beans, increase the heat to medium-high and cook the beans and broth for about 8 minutes or until the green beans are crisp tender and the sauce has reduced. Stir occasionally while these ingredients are cooking. Transfer the chicken breasts and green beans to a serving dish. Season the beans with salt and pepper to taste. Pour the sauce over the chicken and green beans and top with the chopped bacon.
Recipe makes 4 servings Estimated WW Smart points 2 per serving.

Chicken with Lemon, Olives and Herbs

  • 4 boneless skinless chicken breasts
  • 2 teas. flour
  • 2 cloves garlic, crushed
  • ½ cup dry white wine
  • ¼ cup lemon juice
  • 1 teas. lemon zest
  • 1 teas. fresh thyme, chopped
  • 1 cup pitted chopped green olives
  • ½ Tbsp. olive oil
  • salt and pepper to taste

Preheat oven to 400 degrees F. Heat the oil in a cast iron skillet or oven proof skillet over medium-high heat. Season the chicken with salt and pepper and sprinkle the chicken with the flour. When the oil is hot sear the chicken for about 3 minutes per side. Add the garlic, wine, lemon zest, lemon juice, thyme and olives to the chicken in the skillet and stir. Transfer the skillet to the preheated oven and bake for 10 minutes, until the internal temperature in the center of the chicken reaches 165 degrees F. Top with parsley and serve.
Recipe makes 4 servings Estimated WW Smart points 3 per serving.

Chicken with Veggie Tots

  • 2 ½ cups shredded cooked chicken breast
  • 1 ½ cups chopped broccoli florets
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped carrots
  • 1 ¾ cups low-sodium chicken broth
  • 1 16 oz. package frozen Broccoli and Cheese Veggie Tots
  • 1 Tbsp. unsalted butter
  • 1 clove garlic, minced
  • 2 Tbsp. flour
  • ¼ cup chopped fresh parsley
  • ½ teas. dried thyme
  • salt and pepper to taste

Preheat oven to 425 degrees F. Place a large cast iron skillet or oven proof skillet over medium heat and melt the butter. Add the onion, celery, carrots and parsley to the melted butter and cook until the onions are translucent. Add the garlic and cook for an additional minute. Sprinkle the flour over the vegetables and stir. Pour in the broth and stir for about 1 more minute. Add the chicken, broccoli, thyme and salt and pepper to the skillet. Bring this to a boil and cook until the broccoli is tender-crisp, about 2-3 minutes. Top with the veggie tots and place the skillet in the preheated oven until the veggie tots are hot and crisp, about 16 minutes.
Recipe makes 4 servings Estimated WW Smart points 6 per serving.