Parmesan Herbed Chicken
2 chicken breasts
3tbs real mayo
1tbs grated parmesan cheese
1/2 tsp Italian herbs
1tbs butter
Mix mayo, cheese and herbs in a small bowl and set aside. Melt butter in a large skillet. Cut chicken breasts into small strips and place in the pan, cooking on medium until cooked through. Dip cooked chicken pieces into the cheese sauce, covering all edges and return to pan. Cook pieces until outer edges slightly brown.
Serve with vegetable of choice.
I chose brussel sprouts as my vegetable side. I had never had them before, but sauted with a little butter and some sea salt.....holy yummy!
Red Pepper Chicken Stir-fry
1/2 cup red pepper, diced
1/4 cup onion, diced
1 cup snow peas
3 chicken breasts
1tbs Teriyaki marinade
In a large skillet, mix marinade with 1 cup water. Cube chicken and place in skillet, cooking on medium until cooked through. Add snow peas, pepper and onion to chicken and cover skillet. Allow vegetables to steam until soft, between 5-10 minutes. Remove lid and turn up heat to high. Allow water to cook off and sauce to thicken, stiring often so the chicken and vegetables don't burn, about 5 minutes.
This dish is a little higher in carbs due to the sauce. If possible, a low-carb sauce or a sauce with less sugar would be better. Even with the high carb sauce, this dish was only 5.6 carbs per serving and it was delicious and very filling...no rice necessary!
