Quick and Easy Low Fat Chicken Recipes For Your Portable Barbecue
2 Sep
Following a low carb diet is much easier when you have access to good recipes. Many times the key to dieting success is the ability to select from a broader range of foods. This allows you to satisfy your cravings while sticking to your diet plan.
These quick and easy low fat chicken recipes will help you create and enjoy many dishes that will comply with your low calorie, high protein or low carb meal plans. High protein recipes can become boring after a while – meat, meat and more meat, yawn. These high protein low calorie chicken recipes can be prepared easily and just about anywhere. That’s right, anywhere -including on a portable barbeque. Can you imagine barbeque recipes that actually conform to your diet? Yay!
Using free low carb recipes to spice up your diet is a great way to stay on track and lose weight without becoming bored.
Salsa Chicken
I love stuffed chicken breasts for many reasons; they look like a lot more work then they really are so they’re impressive and they’re a quick and easy way to add a lot of flavor and an extra serving of vegetables to barbecued chicken.
Mix together in small bowl
1/4 cup reduced fat Jack cheese, grated
1/2 cup fresh chunky salsa, drained
1 green onion, thinly sliced
Lay out 4 four ounce boneless skinless chicken breasts on a cutting board. Carefullly slit each breast horizontally to form a pocket. Stuff each breast with equal portions of the salsa mixture. Secure each breast pocket with two or three toothpicks.
Spray each breast with cooking spray. Season with salt and pepper.
Place chicken on oiled grill over medium heat. Grill 3 to 4 minutes on each side until juices run clear.
Calorie Count: 230
Basil Chicken Kabobs
Serves 2
Instructions:
In large ziplock bag combine:
2 cups basil pesto
1 cup white wine or low fat chicken broth
Place the following in the marinade bag:
2 skinless, boneless chicken breast halves – cut into 1-inch cubes
1 large onion, cut into 2-inch pieces
1 bell pepper, cut into 2-inch pieces
Seal bag and toss to mix well. Refrigerate 30 minutes or overnight.
If you’re using wooden skewers soak them in water for at least thirty minutes prior to grilling. If you’re using metal skewers, oil them before threading chicken and veggies on them.
Preheat grill.
Thread chicken and vegetables onto the skewers.
Place marinade in small pan and bring to a boil.
Lightly oil the grill. Place the kabobs on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn skewers and brush with boiled marinade two to three times while cooking. Any left over marinade can be used as a salad dressing when you add lemon juice or balsamic vinegar, seal salt and black pepper to taste.
Variations:
You can substitute brussel sprouts, mushrooms or eggplant for any of the vegetables called for in this recipe as they’ll take the same amount of time to cook as the chicken does.
If you’d like to use cherry tomatoes or zucchini then thread them onto their own skewers and grill for 5 to 7 minutes. Serve each person one skewer of chicken and 1 skewer of veggies.
Calories per serving: 300



