Guilt Free Chicken Chili Recipes

GUILT-FREE CHICKEN CHILI

Steps:

• In a Dutch oven, cook chicken, onion, red pepper and garlic over medium heat 6-8 minutes or until chicken is no longer pink and vegetables are tender, breaking up chicken into crumbles; drain., Add beans, tomatoes, water, tomato paste, cocoa and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended., Serve with rice and, if desired, toppings of your choice. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or reduced-sodium broth if necessary. Serve with brown rice and toppings as directed.

EASY CHICKEN CHILI

Steps:

• In a large saucepan over medium heat, saute onion in oil until tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.

GUILT-FREE OVEN-FRIED CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl combine the mayonnaise, garlic powder, paprika, and chili powder. Mix with water, 1 tablespoon at a time, to make it the consistency of whipping cream; season with salt and pepper. Add the chicken pieces; coat well with the mayonnaise mixture.
• Lightly coat a nonstick baking sheet with cooking spray.
• Pour the panko onto a plate. Toss the chicken thighs, one at a time, in the crumbs to completely coat.
• Place the chicken on the baking sheet; coat with cooking spray. Bake for 20 to 25 minutes or until the chicken is browned and cooked through, turning once.
• Serve with your favorite side dishes.