Chicken and Veggies

This is a classic for anyone trying to lose weight. In the height of my weight loss, I think I ate chicken and veggies at least 2-3 times a week. Remember you always want skinless chicken and I almost always use boneless skinless chicken breast, because it tends to be the leanest. It can get dry though so try to cover it when you're cooking or grill it for the best flavor.

Some quick vegetable ideas to add to your chicken are steamed green beans, steamed carrots, steamed broccoli, corn on the cob, salad and sauteed zucchini and squash with onions.

This is another one of those recipes where you can improvise with whatever veggies you like. I LOVE having a picture of food with a big heaping pile of veggies like the one on the top right. I always try to have a salad on the side to up the veggie intake of whatever dinner I'm eating.

INGREDIENTS:
Seasonings to taste
1/2 chicken breast
veggies of your choice
(easy right??)

DIRECTIONS:
Season then bake, pan fry (with cooking spray) or grill chicken breast.
Steam or grill veggies. Season and serve.

Another way to prepare is something else that's been floating around Pinterest:
Preheat oven to 350. Spray baking dish with non-stick spray. Line dish with rows of chicken, then veggies (I've seen broccoli and carrots used). Cover with foil and bake for 45 mins. or until chicken is cooked through.

Note: Try not to prepare your veggies with butter, instead, use Butter Buds or buttery spray, or slowly wean yourself off butter altogether. It can be done! Especially if you prepare your veggies with good seasonings!