Teriyaki Chicken and Broccoli, Chicken Bites, Chicken with Cherry Tomatoes

Teriyaki Chicken and Broccoli

  • 1 lb. boneless skinless chicken breasts
  • 2 cloves garlic, minced
  • 4 green onions, chopped
  • ½ cup low-sodium chicken broth
  • 2 Tbsp. teriyaki sauce
  • 4 cups broccoli, cut into florets
  • salt and pepper to taste
  • 2 cups cooked brown rice, keep hot

Cut the chicken breast into 1-inch pieces. Chop both the white and green parts of the onion. Steam the broccoli. Cook rice according to package directions and keep hot till serving. Sprinkle chicken breasts with salt and pepper to taste. Spray a large skillet with cooking spray and heat over medium-high heat. Add the garlic and sauté for about 1 minute. Add the chicken pieces and stir fry until browned on all sides, about 5 minutes. Add the green onion and cook until softened, about 2 minutes, stirring occasionally. Add the chicken broth and teriyaki sauce and simmer for about 5 minutes until the chicken is cooked and sauce has reduced slightly. Serve chicken over the brown rice. Recipe makes 4 servings Estimated WW Smart points 6 per serving.

Chicken Bites

  • 1 lb. boneless skinless chicken breast
  • ½ cup liquid egg substitute
  • ½ cup dried bread crumbs
  • ¼ cup cornmeal
  • ¼ teas garlic powder
  • ¼ teas. paprika
  • salt and pepper to taste

Sauce:

  • ¼ cup fat free mayonnaise
  • ¼ cup fat free salsa
  • 1 Tbsp. chopped fresh cilantro

Cut chicken breast into 1-inch pieces. Preheat oven to 425 degrees F. Place a wire rack on top of a baking sheet and spray with cooking spray. Place the egg substitute in a small bowl. In another bowl combine the bread crumbs, cornmeal, garlic powder, salt and pepper and paprika. Dip the chicken pieces first into the egg substitute and then coat the chicken pieces with the bread crumb mixture. Place coated chicken pieces on prepared rack. Spray chicken pieces with cooking spray. Place pan in preheated oven and bake until chicken is cooked through and coating is crispy, about 10 minutes. While chicken is baking combine the sauce ingredients in a small bowl. Recipe makes 4 servings Estimated WW Smart points 4 per serving.

Chicken with Cherry Tomatoes

  • 1 ½ lbs. boneless skinless chicken breasts
  • 3 cups cherry tomatoes
  • 3 Tbsp. olive oil
  • 4 cloves garlic, chopped
  • 6 Tbsp. shallots, chopped
  • 1 ½ Tbsp. ground oregano
  • 6 oz. white wine
  • salt and pepper to taste

Heat a large skillet with a lid or a Dutch oven over high heat. Add the oil and heat until hot. Place chicken breasts in pan and fry until golden brown then turn and fry the other side, about 3 minutes per side. You may have to cook the chicken breasts in batches. Remove chicken from pan and set aside. Reduce heat to medium and add the garlic and shallots to the pan. Sauté for about 15 seconds until fragrant. Add the cherry tomatoes, oregano, white wine and salt and pepper and sauté uncovered for about 4 minutes. Shake the pan from time to time. Return chicken to pan, cover and cook about 15 minutes until chicken is done. Recipe makes 6 servings Estimated WW Smart points 5 per serving.