Recipes

Skinny Garlic Chicken: A Weight Watchers Recipe

I’m back to blogging, and back to cooking! Unpacking our kitchen boxes was like Christmas morning. So far, everything has been found unbroken – a major relief! I am so thankful to have nice stuff…in all aspects of life, but when it comes to kitchen appliances and tools I was absolutely blessed by my friends and family at my wedding shower and again with wedding gifts. Having cool things makes cooking even more fun – just ask my husband, King of the Ninja Chopper!

Today I want to share a recipe I made last night for Skinny Garlic Chicken. I found this recipe on Skinny Kitchen and you can read the original here… or just read below to see how I made it.

IMG_0205Check out this yummy 11 point dinner plate – Skinny Garlic Chicken (5 pp); Brown Rice (3 pp for 1/2 cup); Green beans with a little butter (1 pp); Spinach and Spring Mix Salad (0 pp); Reduced Fat Cheddar Cheese (1 pp for 1/2 oz.); Kraft Viva Italian Dressing (1 pp for 2 T)

Skinny Garlic Chicken

Ingredients:

  • 4 boneless skinless chicken breast, approximately 4 oz. each (Note: I buy 3 lb. bags of frozen B/S chicken breasts. I picked out 4 that were the thinnest and medium sized. The piece on my plate pictured above weighed exactly 4 oz. after baking.)
  • 1 T olive oil
  • 2 T minced garlic (I used my handy dandy garlic press.)
  • 1/4 c brown sugar
  • 2 t water

IMG_0202

 

 

Directions:

  • Thaw chicken breasts, if frozen. Pat dry and place in a 9×13 baking dish lined with foil (easy clean up!). I found it helpful to spray the oil with cooking spray before placing the breasts in the dish.
  • In a small skillet, sautee garlic in olive oil over medium heat. This should take 1-2 minutes and will make your house smell like an Italian restaurant. No complaints!
  • Once the garlic is starting to change color, remove from heat. Add brown sugar and water. Mix well. I used the back of my spoon to breakup the clumps of garlic and sugar.

IMG_0203

  • Spoon the mixture over the chicken breasts.

IMG_0204You’ll notice that I didn’t trim the fat and gross parts off the chicken. Mainly, because I’m lazy and I choose to do that as I’m eating.

  • Bake the chicken at 450 degrees for 15 to 20 minutes. You will be pleasantly surprised by how juicy, tender, and flavorful this dish is!

Jeremy and I REALLY enjoyed this chicken and are planning on making this later this week, but subbing soy sauce for the water and adding garlic chili paste. Can’t wait to see how it turns out!

Thanks for reading!

 

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