Best Ever Chicken Marinade Weight Watcher Friendly Recipes

23 BEST WEIGHT WATCHERS CHICKEN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Weight Watchers chicken dish in 30 minutes or less!

BEST EVER CHICKEN MARINADE (WEIGHT WATCHER FRIENDLY)

Steps:

• Combine the ingredients in a zip lock bag. Add chicken and marinate for up to 3 days.
• Note: The recipe originally was double the amount. You could make up the full recipe and add half to the chicken and half to a pork tenderloin and freeze for a later date.

TANDOORI CHICKEN (WEIGHT WATCHER FRIENDLY)

Steps:

• Combine the ingredients.
• Brush on the chicken and bake for 25 - 30 minutes in a 350 oven.

WEIGHT WATCHER FRIENDLY CHICKEN THYME CURRY

Steps:

• Cut chicken into large bite sized pieces.
• Heat oil and cook onion, thyme, curry powder, garlic and ginger until onion is soft.
• Add tomato and coriander; cook stirring for 5 minutes or until tomato soft.
• Add chicken into pan and cook, stirring for 10 minutes or until browned lightly.
• Stir in stock, simmer uncovered for 15 mins or until chicken is cooked through and the sauce has thickened to your taste.

GREEK CHICKEN CHILI (WEIGHT WATCHER FRIENDLY 7 POINTS)

Steps:

• Heat olive oil over medium high heat in a large stock pot. Add chicken. Cook and stir until chicken is lightly browned, but not cooked through, about 4 minutes.
• Add onions, zucchini, red pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
• Stir in chili powder, cumin and oregano. Cook 1 more minute. Add tomatoes with their juice, pasta suace, chickpeas, brown sugar and pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 15 minutes.
• Remove from heat. Stir in cilantro. Ladle chili into serving bowls and top with feta cheese.

COCONUT CHICKEN STIRFRY OVER RICE - WEIGHT WATCHER FRIENDLY

Steps:

• Combine the ingredients for the sauce; set aside.
• Dust the chicken with the flour; set aside.
• In a large wok, heat 2 tsp of the oil over medium high heat; cook onions, garlic and ginger for 4 minutes, or until onions are browned. Add peppers and mushrooms; cook for 30 seconds. Add about 2 - 3 T of the sauce to the veggie mixture and cover to steam; about 1 minute. Careful not to over cook the peppers. Transfer mixture to a bowl; set aside.
• Spray the skillet with cooking spray. Heat remaining oil over medium high heat; cook chicken for 3 minutes or until browned on all sides.
• Add the sauce and veggies to the wok along with chicken and bring to a boil. Reduce heat, cover and simmer for 2 minutes or until chicken is cooked through and mixture thickens. Add cilantro.