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What are some healthy fish and chicken recipes?

I’m trying to eat healthier and want to stop eating red meat and fried foods. What are some healthy fish and chicken recipes? Thanks.

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5 Responses to “What are some healthy fish and chicken recipes?”

  1. jen<3 steelers said :

    google it!

    just throw some chicken on the grill with a bit of dry rub seasonings.. and eat veggies with it! yummy!!!!

  2. theholisticone said :

    Stir fry chopped chicken, onions, garlic and celery in olive oil. Add some bayleaves, allspice and crushed tomatoes. salt and pepper to taste and serve over rice.

  3. KC C said :

    Jillian Michael’s California Chicken Salad with avocado and mango.

    4 chicken breasts, 2 T. mango chutney, 2 T. lime juice, 3/4 tsp ginger, 1/2 T. low sodium soy sauce, 3/4 C. diced peeled avocados, 1 C. diced peeled mangos, 2 T. olive oil, 8 C. mixed salad greens

    Mix oil, soy sauce, chutney, ginger and lime juice together, put 2 T. over the chicken and let sit for 5 minutes. Spray cooking spray on a grill and cook the chicken. Lay equal amounts of salad on 4 plates along with equal amounts of avocado and mango. When chicken is done cut in strips, place some on each plate and spoon dressing over them.

    It’s really good.

  4. SuperMommy said :

    Take a peice of Mahi Mahi. Not pre cooked.

    Crunch up 4 tbs of Corn chips. Bread crumbs. And salt & pepper.

    Roll it around. Bake it 🙂

    So good. Make it all the time 🙂

  5. nasz said :

    * 1 medium onion, thinly sliced
    * 3-ounces fresh baby spinach (half a 6-ounce bag)
    * 1 pound cod fillets, cut into four portions
    * 1 small zucchini, thinly sliced
    * 4 ounces cremini mushrooms, sliced
    * 1 14.5 ounce can crushed tomatoes
    * 1 tsp dried oregano
    * 1/3 cup dry white wine
    * 2 tbsp fresh lemon juice

    Preheat oven to 425 degrees. Place onions and spinach in the bottom of an 11-inch by 7-inch baking dish. Lay cod on top. Scatter zucchini and mushrooms on top of fish. Add canned tomatoes, oregano, white wine and lemon juice. Cover and place in oven for 15-20 minutes, until cod flakes easily with a fork.

    Serves 4.

    Per Serving: Calories 175, Calories from Fat 12, Total Fat 1.3g (sat 0.1g), Cholesterol 42mg, Sodium 237mg, Carbohydrate 16.7g, Fiber 4.2g, Protein 24.1g


    Prep Time: 10 minutes
    Cook Time: 20 minutes

    * 2 tbsp chicken broth
    * 1 large zucchini, sliced
    * 1 cup mushrooms, sliced
    * 4 5-ounce cod fillets
    * 1 cup low sodium jarred marinara sauce (or tomato sauce)

    Preheat oven to 350 degrees. Place cod in an 8-inch by 8-inch glass baking dish. In a medium nonstick skillet, heat broth until sizzling. Add sliced zucchini and mushrooms and sauté until softened. Spoon zucchini and mushrooms over fish and add marinara or tomato sauce. Bake uncovered for 20 minutes.

    Serves 4.

    Per Serving: Calories 144, Calories from Fat 15, Total Fat 1.7g (sat 0.1g), Cholesterol 53mg, Sodium 155mg, Carbohydrate 5.5g, Fiber 1.2g, Protein 26.8g



    * 455 g uncooked pasta
    * 15 ml olive oil
    * 2 cloves garlic, crushed
    * 85 g chopped red onion
    * 455 g skinless, boneless chicken breast meat – cut into bite-size pieces
    * 1 (14 ounce) can marinated artichoke hearts, drained and chopped
    * 1 large tomato, chopped
    * 75 g crumbled feta cheese
    * 10 g chopped fresh parsley
    * 30 ml lemon juice
    * 3 g dried oregano
    * salt and pepper to taste
    * 2 lemons, wedged, for garnish


    1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
    2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
    3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.



    * 1 (20 ounce) can pineapple chunks
    * 10 skinless, boneless chicken breast halves
    * 15 ml vegetable oil
    * 2 g ground cumin
    * 2 g ground cinnamon
    * 2 cloves garlic, minced
    * 1 onions, quartered
    * 1 (14.5 ounce) can stewed tomatoes
    * 285 g black olives
    * 120 ml salsa
    * 15 g cornstarch
    * 30 ml water
    * 1 red bell pepper, thinly sliced
    * salt to taste


    1. Drain pineapple, reserving juice. Sprinkle with salt.
    2. In a large frying pan, brown chicken in oil. Combine cumin and cinnamon, and sprinkle over chicken. Add garlic and onion; cook until onion is soft. Add reserved pineapple juice, tomatoes, olives, and salsa. Cover, and simmer 25 minutes.
    3. Mix cornstarch with water; stir into pan juices. Add bell pepper, and simmer until sauce boils and thickens. Stir in pineapple chunks, and heat through.


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