My husband is not a big fan of chicken breast. In fact, he doesn’t really like them at all. He thinks they are dry and much prefers higher fat dark meat.

I have been searching for some easy, basic recipes that fit in with the Fit Yummy Mummy plan. I find so many recipes, even if they only take 30 minutes to cook are too “out there” to feed my very picky husband.

Seeing how chicken is a mainstay of my diet, I have been looking for easy chicken recipes that are quick and delicious.

I found this Easy Chicken Piccatta Recipe and I was thrilled! (My very picky husband liked it too, and my toddler!)

Easy Chicken Piccatta Recipe

Protein: 4 - 3 oz chicken breasts

Produce: 1 can artichoke hearts packed in water, not oil marinade
1 package slicked mushrooms

More Stuff you need:  1/3 c. capers (I didn’t use them)
1/4 c.  fresh lemon juice
1 teaspoon minced garlic
1/4 c whole wheat flour
2 Tbsp Olive Oil

Here’s where it gets really easy!

1. Lightly dredge chicken in whole wheat flour. (Just coat it by flipping over a couple times)
2. Use a big skillet ~ cook your garlic in the oil over moderate heat (watch it, or your garlic will burn and then you have to start over) You want the garlic to be pale gold.
3. Add chicken. Brown chicken on both sides. (a few minutes on each side until brown and a little crispy)
4. Add lemon juice, artichokes, mushrooms and capers if you use them.
5. Put the lid on and let it cook on low for 30 to 35 minutes.  Go ahead and flip your chicken once while cooking, and pour some of the juices over your chicken to instill the flavor.  Your chicken should be white throughout when done, and the juices should be clear.

This recipe would be nice with a side of brocolli, and if you must have an extra carb (although there are  plenty in the veggies) you could do a side of brown rice, or put it on top of whole wheat pasta.

I found this recipe at Club Fit Yummy Mummy. It was an extra bonus Holly gave away. There are tons of other very easy recipes, that fit perfectly with the Fit Yummy Mummy plan.

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Chicken with Artichokes and Pasta

What you need:

1 jar of mushroom and onion spaghetti sauce (watch out for high fructose corn syrup)
Boneless skinless chicken breast chopped into chunks you can get away with less than 1 per person
1 jar roasted red peppers, sliced and drained
1 large jar artichoke hearts (drained and chopped)
small can sliced black olives
Olive oil
Rotini (I use the high protein pasta)
grated Parm for garnish

Here’s what you do:

• heat up the oil in a large skillet.
• add chicken and cook until no longer pink
• Stir in the pasta sauce, artichokes, olives and peppers
• Heat to boiling stirring every so often
• Reduce to simmer and cook for 10 minutes or so.  (make sure chicken is done)

While you’re doing that cook up some rotini, however much you think looks good. When it’s done combine it with the chicken mixture and serve it up.

Add a little parm on top to make it even yummier.

Lemon Chicken with Spinach and Tomatoes

We had this last night and it rocked my world. Delicious!

Here’s what you need:

Chicken breasts ~ one per person
1 roma tomato per person
1 lemon
1 C fresh spinach per person
chopped garlic
basil ~ fresh or dry
basmati rice

Here’s what you do:

• Get your rice started following the directions as it takes a while
• Zest the lemon and dice the tomatoes and garlic

• Pour a little oil in a pan.  Throw in the chicken. I covered it so it would steam a little too.
• When the chicken is done put it on a separate plate
• Add the tomatoes, garlic, lemon zest and a little basil to the pan
• Add the juice of the lemon you just zested.
• Use medium heat so the lemon juice will reduce fairly quickly.
• When the lemon juice has reduced add the spinach
• When the spinach has wilted it’s done.

To plate it, just put some rice on the bottom, then a piece of chicken and then cover the chicken with the veggie mixture.

Yum Yum. Let me know what you think!!

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