Anyone know a low fat recipe for oven baked chicken?

Im on a diet and im only cooking for myself and I was wondering if anyone knows a good recipe for oven baked chicken? Preferably with brown rice but ill settle for anything right now.Anyone know a low fat recipe for oven baked chicken?
2 chicken breasts, chopped


1 TBS olive oil


1 or 2 TBS lemon juice


1/2 tsp oregano


1/2 tsp cinnamon


salt and pepper to taste





Toss chopped chicken with olive oil and lemon juice. Coat with spices. Bake at 350 degrees for 25 minutes or until done.Anyone know a low fat recipe for oven baked chicken?
2lb baked skinless chicken ,Diced


1/2 sliced onion sauted w/ pam


3 med tomatoes diced


Bring to a boil,add 1/2 c water ,2T to 1/4 c Louisanna Hot sauce


Add 3 cups cooked white rice,salt to taste


Serve, Yum Yum... Report Abuse

When the family is gone and I cook for myself:


1 chicken breast


1/4 cup balsmic vingrette dressing or honey and bbq sauce





Place into desired cooking dish


combined all the above


cook at 325 for 45 minutes


cut into to make sure it's done....


Serve with salad and enjoy!!!!!
EASY EASY BAKED PEPPER CHICKEN





6 uncooked chicken breasts


2 cups onions and peppers (thinly sliced)


2 tsp pepper


2 tsp basil seasoning


1/4 cup olive oil, separated in 1/8 cups





Preheat the oven to 350 degrees. Line a deep baking pan (9x13) with foil (this will reduce clean-up time) and seal the heat. Drizzle the foil layer with olive oil to avoid sticking Sprinkle foil with some of the pepper and basil Lay the chicken breasts on the oil-seasoning mixture, spread out, and drizzle lightly with olive oil. Use a brush or spoon to distribute the oil evenly on top of the chicken Sprinkle the chicken with remaining seasoning, to taste Sprinkle the chicken with the onions and peppers.


Important: Cover the pan with another layer of foil, and seal the sides. Bake for 30-45 minutes, or until the center of the chicken is no longer pink.





It'll be the juiciest, most tender baked chicken you've ever had - no need for a knife. Best over rice and sauteed vegetables.
bake the chicken with a bit of stock, wine, or water for juice chicken - with cut up onion, peppers, sun dried tomato, basil, salt and pepper - you can add mushrooms and zucchini if you like - serve over your rice with lemon wedges
Garlic Pesto-Stuffed Chicken Breast








';Chicken, chicken, chicken. I want to stay on a diet, but I want to make something fancy.'; That was the statement that inspired this dish. If you are hesitant to try stuffing the chicken breast, then just serve the sauce as a topping.





Serving: 4

















4 boneless, skinless chicken breasts





1 batch Roasted Garlic Pesto





1/4 cup crumbled goat cheese





Salt and freshly ground black pepper





Vegetable cooking spray

















Heat a cast iron griddle or skillet over high heat. Preheat the oven to 350 degrees F.





Meanwhile, using a sharp paring knife or boning knife, make a crosswise slit at the end of each chicken breast, cutting through the middle to form a pocket and being careful not to cut through the outside of the chicken breast. Fill each of the pockets with 2 heaped tablespoons of the Roasted Garlic Pesto and 1 tablespoon goat cheese. Press the cut ends together, and season the chicken breasts with salt and pepper.





Spray the hot griddle lightly with cooking spray and add the chicken breasts. If your pan is not large enough to hold all of the chicken breasts without crowding, saute the chicken in batches. Let the meat cook undisturbed for a few minutes. Sear to a golden brown, about 4 minutes, and turn the breasts over and cook on the other side until golden brown, about 4 minutes. Place the pan in the oven and allow the chicken to sizzle slowly for 5 to 7 minutes, or until the breasts are cooked through. They should feel firm but not hard when you press on them. Remove from the pan and serve, either whole or sliced crosswise into 3 pieces each.





To Make the Roasted Garlic Pesto: Preheat the oven to 375 degrees F. Slice the tops off of 4 heads of garlic. Lightly spray the heads with olive oil cooking spray. Wrap in lightly oiled aluminum foil and roast 1 hour. Allow to cool before handling.





Separate the garlic cloves and squeeze the pulp out into the bowl of a food processor fitted with the stainless steel blade. Add 2 cups fresh basil leaves, chopped, and 1 teaspoon pine nuts. Puree until smooth. Stir in 2 teaspoons Parmesan cheese. Add salt to taste.





From The Juan-Carlos Cruz Calorie Countdown Cookbook by Juan-Carlos Cruz with Martha Rose Shulman. Photography by Ed Ouellette. 漏 2007. Gotham Books, publisher.











Based on individual serving.


Calories: 230


Total Fat: 5 g


Saturated Fat: 2 g


Cholesterol: 77 mg


Carbohydrates: 13 g


Fiber: 2 g


Protein: 33 g
You have to try this one!





Mediterannean Lemon Chicken





1 lemon


2 teaspoons dried oregano


3 cloves garlic, minced


1 tablespoon olive oil


1/4 teaspoon salt


1/4 teaspoon ground black pepper


6 chicken legs, skinned





Preheat oven to 425 degrees F





Grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.





Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.





Reduce heat to 400 degrees F and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices. Great with rice!





You can easily cut the recipe down, but the leftovers will keep just fine in the fridge to reheat for later.