Wednesday, January 11, 2012

What's For Dinner?

I realize this blog is supposed to be about lightened up food, drink, travel, entertainment, beauty, and more, and so far it's only been food and drink.  Travel, well, I actually have to get out of town to do that.  I am hopeful!  Spring break is coming (eventually), so until then, how about something "spring-y" for dinner?

I initially discovered this recipe on a package of chicken breasts.  The prep is really easy, and with a few tweaks, it's tastier and much lower in calories than the original!

Kickin' Pineapple Chicken

4 6-oz. boneless, skinless chicken breasts
1 8-oz. can crushed pineapple, juice drained and reserved
1/2 cup Splenda (if using granulated sugar, add 360 calories to recipe total)
2 Tbsp. lemon juice
1 tsp. dry mustard
1/4 tsp. red pepper flakes
1/4 tsp. garlic powder

Preheat oven to 350 degrees.  Place chicken breasts in a 9 x 13 baking dish coated with cooking spray.  In a small bowl, combine the reserved pineapple juice, Splenda, lemon juice and mustard.  Whisk together and stir in pineapple.  Spread the mixture over the chicken and sprinkle red pepper flakes and garlic powder over the top.  Place in oven and bake for 45 minutes.  Serve with steamed rice or couscous.

Serves 4
Entire Recipe - 880; Per Serving - 220

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