Cranberry and Apple Chicken

From Hungry Girl to the Max

Ingredients

1 1/2 cups chopped Fuji apple
1 cup sliced onion
1/2 cup chopped celery
1/2 cup dried sweetened cranberries
1 tsp garlic
1lb raw boneless skinless chicken breast, cut into strips
1/4 tsp each salt and black pepper
1 tbsp light whipped butter or light buttery spread
1 tsp lemon juice
2 tbsp brown sugar (not packed)

Directions

Place apple, onion, celery, cranberries, and garlic in a crock pot. Season chicken with salt and pepper and add to the pot.

In a small microwave-safe bowl, combine butter, lemon juice, and 2 tbsp water. Microwave for 15 seconds, or until butter has melted and liquid is hot. Add sugar and stir to dissolve. Add mixture to the crock pot and gently stir to coat.

Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until chicken is fully cooked. Stir and enjoy

Nutritional Information

Fat: 2.5g
Carbs: 27g
Fiber: 2.5g
Protein: 26.5g
Calories: 244
WW Points+: 6

Apple Raisin Chicken

From Hungry Girl to the Max

Ingredients

10 oz raw boneless skinless chicken breast, cut into strips
1/8 tsp each salt and black pepper
1 cup chopped onion
1 cup chopped apple
2 tbsp raisins, chopped
1/4 cup balsamic vinegar
1 tbsp brown sugar (not packed)
1 1/2 tsp cornstarch
1 tsp Dijon mustard

Directions

Preheat oven to 375 degrees. Lay a large piece of heavy-duty roil on a baking sheet and spray with nonstick spray.

Season chicken strips with salt and pepper and distribute onto the centre of the foil.

In a large bowl, mix onion, apple, and raisins. In a medium bowl, whisk all remaining ingredients until cornstarch has dissolved. Pour contents of the small bowl onto the large bowl and toss to coat.

Evenly spoon mixture over chicken. Cover with another large piece of foil.

Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. Bake for 25 minutes, or until chicken is fully cooked and onion and apple are tender.

Cut packet to release steam before opening entirely.

Nutritional Information

Fat: 2g
Carbs: 35g
Fibre: 3g
Protein: 34g
Calories: 301
WW Points+: 7

Dreamy Butternut Chicken

From Hungry Girl to the Max

Ingredients

1/2 cup canned 98% fat-free cream of chicken condensed soup
1/4 cup fat-free sour cream
1 tsp chopped garlic
2 cups peeled and sliced butternut squash
1 1/2 cups chopped cauliflower
3/4 cup chopped onion
8oz raw boneless skinless chicken breast, cut into bite-sized pieces
1/8 tsp each salt and pepper

Directions

Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.

In a large bowl, mix condensed soup, sour cream, and garlic. Stir in squash, cauliflower and onion. Distribute onto the centre of the foil.

Season chicken with salt and pepper and place over the veggie mixture. Cover with another large piece of foil.

Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. Bake for 35 minutes, or until chicken is cooked through and veggies are tender.

Cut packet to release steam before opening entirely. Mix well and enjoy

Nutritional Information (makes 2 servings)

Fat: 3.25g
Carbs: 35.5g
Fibre: 6g
Protein: 32g
Calories: 292
WW Points+: 7

Chicken Dinner Foil Pack

From Hungry Girl to the Max

Ingredients

1/2 tbsp light whipped butter or light buttery spread
3/4 cup sliced onion
1/2 cup sliced mushrooms
1 small yellow summer squash, ends removed, sliced
1 tsp onion soup/dip seasoning mix
One 5-oz raw boneless skinless chicken breast cutlet, pounded to 1/2-inch thickness

Directions

Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.

In a medium microwave-safe bowl, microwave butter for 15 seconds, or until melted. Add onion, mushrooms, and squash, and 1/2 tsp onion soup/dip mix. Stir well and distribute onto the centre of the foil.

Season chicken with remaining 1/2 tsp onion soup/dip mix and place over the veggie mixture. Cover with another large piece of foil.

Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. Bake for 25 minutes, or until chicken is cooked through and veggies are tender.

Cut packet to release steam before opening entirely.

Nutritional Information

Fat: 4.5g
Carbs: 16g
Fiber: 3.75g
Protein: 35.5
Calories: 251
WW Points+: 6