Tag Archives: low fat chicken weight watchers

Cilantro Lime Chicken Recipe

Every once in a while, a recipe pops up in my email inbox that I just HAVE to try. Just yesterday, one of my favorite sites, Simply Recipes, posted a recipe for Cilantro Lime chicken. I’m no stranger to cilantro and lime as a flavor combination, and use it often. But this picture made me crave cilantro lime chicken!

Cilantro Lime Chicken

Cilantro Lime Chicken via Simply Recipes










Since I was solo for dinner last night, I decided I would fire up the grill tonight and make it.

I’m thinking of serving it with a simple salad – mixed greens with baby spinach, red onion, organic cherry tomatoes, cucumber, avocado, and a drizzle of EVOO and balsamic vinegar. If I muster up the strength to venture out into the world, perhaps I’ll pick up some fresh mozzarella to top off the salad.

I have some cauliflower I could roast, but it is SO hot that even the thought of turning on the oven makes me want don cement shoes in the deep end of my pool. Wait, was that too drastic? You know what I mean. It is HOT. Simple is the way to go tonight.

Check out the recipe here: http://www.simplyrecipes.com/recipes/grilled_cilantro_lime_chicken/


Chicken Bruschetta Salad

I was starving when lunchtime came around today, so I decided to make chicken bruschetta salad. I had some tomatoes lingering around and some remaining basil from some recipes I made earlier this week. When I make bruschetta salad, I just use the bruschetta as my dressing. It’s so fresh and vibrant, and really pops on a salad.

Since I was only making bruschetta for one, I diced up one tomato, about 3-4 cloves of garlic (I LOVE garlic and am really trying hard to get it into my diet every day), salt, pepper, and some chopped basil.

Tomato Bruschetta

Tomato Bruschetta

Then I added some olive oil and balsamic, and let it sit for awhile.

Balsamic Tomato Bruschetta

Balsamic Tomato Bruschetta

Meanwhile, I sprinkled some seasoning on a  boneless skinless chicken breast and put it with 3 strips of artisanal nitrate-free bacon (from Whole Foods) into a pan and roasted in the oven for about 30 minutes.

I chopped up a whole head of romaine, a whole cucumber, a tomato, and some red onion. I added 2 oz of avocado since I certainly have the points for the splurge.

Once the chicken was done, I cubed it up, chopped the bacon, and tossed it into my salad. I added 1oz of cubed mozzarella to my bruschetta and tossed it altogether with my salad. OMG. Heaven. It was so simple, and a great, healthy lunch for the weekend. We’re always struggling to find suitable lunches that we both can agree on. I’m sure my dear spouse would appreciate this salad too!’

Here’s a pic of the finished product, It certainly doesn’t do it justice!

Chicken Bruschetta Salad

Chicken Bruschetta Salad

Stuffed Chicken Braciole

My spouse is traveling for work this weekend, so it’s been meals for one here around this house. I’ve been a bit under the weather and my appetite has been wonky as a result. I have been begrudgingly cooking my dinners (rather than just eating yogurt). I tried something new last night, and boy, it was out of this world!

A friend of mine on Pinterest posted a recipe where chicken was rolled with  minced garlic, basil, and a cube of mozzarella cheese. I thought this seemed like a delicious idea, so I wanted to try it out while the spouse was away – test driving, if you will. Of course I gave it my own spin.

This was my “pinspiration” from Pinterest:

Chicken Stuffed With Basil, Garlic, and Mozzarella

Chicken Stuffed With Basil, Garlic, and Mozzarella

Basically I sliced the chicken lengthwise, to create a pocket. I lined the chicken with chopped basil, garlic, and one ounce of mozzarella cheese (not shredded). I simply closed the chicken by folding it over, brushed on a little olive oil mixed with salt and pepper, and sprinkled some plain breadcrumbs on top. I was just about to pop it in the oven when I remembered I had some crushed tomatoes in the fridge. I quickly spooned some tomatoes around the chicken – not on it and popped it in an oven for about 30 minutes at 350 degrees. Oh man, DELISH!!!!! The chicken alone was fantastic – reminded me of braciole. A nice wallop of basil and garlic. The tomatoes absorbed all the cooking juices and I served the chicken with the sauce on the side, so I could dip for extra flavor. Had it with simple roasted broccoli (olive oil and salt).

This is DEFINITELY a keeper! I wish I had made a 2nd one to have as leftovers for lunch today!

Chicken Bruschetta – A Staple!

I usually reserve this dish for the summer, when my garden is full of gorgeous Jersey tomatoes and fresh basil. Toss together the bruschetta, throw a little of the liquid in with my chicken for a quick marinade, and throw the chicken on the grill. Simple, quick, light, and delicious!

This bitter cold weather here in the northeast makes me long for warmer days. Or maybe just a day without so much rain! I’ve been feeling a little down lately and needed a good pick-me-up, plus I really wanted a huge helping of heart healthy tomatoes, fresh garlic, and olive oil, so I decided to make an indoor version of this tonight. I had it over a huge salad with some steamed broccoli. I just use the bruschetta as my dressing… delicious!!

I didn’t think to take a pic, so definitely hop on over to the original source of the recipe for beautiful pics and comments.

Grilled Chicken Bruschetta

Adapted from Skinnytaste. See recipe here.

Skinny Taste Grilled Chicken Bruschetta

Skinny Taste Grilled Chicken Bruschetta – Photo via SkinnyTaste.com


  • 3 medium vine ripe tomatoes, diced
  • 4 small cloves garlic, minced
  • 4 tbsp fresh basil leaves, chopped
  • 2 tbsp extra virgin oil
  • 2 tbsp balsamic vinegar
  • kosher salt and fresh cracked pepper to taste
  • 4 oz part skim mozzarella, diced
  • 1lb chicken cutlets

1. Combine tomatoes, garlic, basil, salt, pepper, olive oil, and vinegar. Set aside while you marinate and cook chicken (will keep overnight).
2. Place chicken in a bowl and carefully pour some of the bruschetta liquid over the chicken. Let sit for 15 minutes.
3. Prepare grill or grill pan (if indoors). Grill chicken until thoroughly cooked and no longer pink inside.
4. Add the diced mozzarella to the tomato bruschetta.
5. Top each chicken breast with bruschetta. Pile it on. Seriously.

This is really one of our favorite recipes. Hope you try it out and enjoy it!!