Recipe 1: Asian-Style Lettuce Wraps
These lettuce wraps can be put together in minutes! If you're really pressed for time, buy some pre-chopped veggies so all you have to do is assembled the recipe. You can put this recipe together anywhere – at home, in the office or outside at a picnic.
Chop 3 oz dark meat chicken and toss with ¼ cup diced carrots, ¼ cup diced celery, ¼ cup chopped water chestnuts, and 2½ Tbsp hoisin sauce. Wrap in large Bibb or romaine lettuce leaves.
Recipe 2: Italian Chicken Salad Sandwich
Italy takes center stage in this Chicken Salad Sandwich dish. Again, no cooking is required here.
Chop 2 oz chicken breast and toss with 1 ½ Tbsp chopped water-packed roasted red peppers, 1 Tbsp reduced-fat pesto sauce, 1 tsp reduced-calorie mayonnaise, and 1 tsp fat-free plain yogurt. Sandwich chicken salad between 2 slices reduced-calorie bread, layered with ½ cup baby arugula and 2 tomato slices.
Recipe 3: Cheesy Chicken Nachos
These Cheesy Chicken Nachos can satisfy that Mexican craving in just minutes. Only thing you need to wait on is for the cheese to melt. It's a filling dish that easily be a healthy snack or a meal in itself.
Top 10 baked low-fat tortilla chips with 3 oz shredded chicken breast, 2 Tbsp fat-free salsa, 2 Tbsp chopped scallions and ¼ cup shredded reduced-fat Mexican cheese. Bake until heated through and cheese melts; serve with 1 to 2 Tbsp reduced-fat sour cream.
Recipe 4: Latin Chicken Soup
Another recipe with Latin influence, this soup can be made ahead of time and frozen into individual portions so that you have it ready and available anytime you want.
Heat together 1 cup reduced-sodium chicken broth, 2 oz chopped dark meat chicken and ½ cup frozen mixed vegetables such as carrots, corn and peas; microwave until hot and then season with salt and pepper. Garnish with 2 Tbsp diced avocado and 1 Tbsp reduced-fat sour cream.
Recipe 5: Chicken Teriyaki
No need for carryout when you have this recipe! Although there's some cooking involved, it's minimal.
Combine 3 oz sliced chicken breast and 1 cup steamed frozen mixed Asian vegetables in nonstick skillet. Add 2 Tbsp teriyaki sauce and heat; spoon over ½ cup cooked brown rice.