Healthified Crispy-Coated Chicken

200 calories • 87% less sat fat than the original recipe. Ready for some crunch? Bite into this mouth-watering crispy chicken.

Ingredients:

Nonstick cooking spray
1 cup finely crushed multigrain tortilla chips
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 egg
4 boneless skinless chicken breast halves (about 1 1/4 lb)
Shredded romaine (optional)
Medium chunky style salsa (optional)
Avocado slices (optional)

Directions:

Step1
Preheat oven to 375°F. Coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. In a shallow dish combine tortilla chips, oregano, cumin, and pepper. Place egg in another shallow dish; beat lightly. Dip chicken in beaten egg, then coat with tortilla chip mixture.
Step2
Arrange chicken in the prepared baking pan. Bake about 25 minutes or until chicken is no longer pink (170°F). If desired, serve chicken on a bed of shredded romaine with salsa and avocado slices.

Nutrition Information:
1 Serving (1 Serving)Calories 200(Calories from Fat 50),Total Fat 6g(Saturated Fat 1g,Trans Fat 0g),Cholesterol 120mg;Sodium 125mg;Total Carbohydrate 7g(Dietary Fiber 1g,Sugars 0g),Protein 29g;Percent Daily Value*:Exchanges:1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;4 Very Lean Meat;0 High-Fat Meat;0 Fat;Carbohydrate Choices:1/2;*Percent Daily Values are based on a 2,000 calorie diet.

Crockpot Chicken & Dumpling Soup

This chicken & dumpling soup is the perfect cure for those chilly winter days! Making your own dumplings can be a breeze, and healthy too, with this gluten free oat flour recipe that is ready in minutes! This soup is truly good to the body and soul!

1. To prepare the soup: Place  chicken breasts, chopped onion, celery, and carrots to the crock pot. Pour chicken broth and seasonings over chicken and veggies and cook on high for 4 hours or on low for 8 hours. When finished cooking, remove chicken breasts and pull apart with fork until shredded to your liking, and return to the crockpot.

2. To make the dumplings: Combine everything for the dumplings in a small-medium bowl, cover, and let sit in fridge until soup is ready (mixture will thicken in fridge).

3. To make the soup creamy: Ladle some of the chicken broth (about 1/2 cup) into a small sauce pan, and add almond milk, and cornstarch. Heat over medium low heat, and stir constantly until it begins to thicken. Turn off heat and pour back into crockpot, stirring until everything is well combined. (Note: If you want more of a clear broth soup, skip this step!)

4. Add the dumplings: When the soup is finished, you are ready to add the dumplings! Stir the dumpling mixture and drop by spoonfuls into crockpot (I used a tablespoon to make rounded balls that took the form of dumplings once they finished cooking. Return lid and cook on high heat for an additional 20-30 minutes. Enjoy!

If you were in a time crunch, you could also 

make ‘dumplings’ by cutting 4 whole grain tortillas into small squares, and dropping them into the prepared soup 5-10 minutes before serving. They will soften and become ‘dumpling’ like in texture! Yum

Nutrition Breakdown

8

Servings (1 cup per serving)

119

Calories per Serving

3 g

Fat

12 g

Carbohydrate

2 g

Fiber

1 g

Sugar

12 g

Protein

3

WWP+*

*Weight Watchers Points per serving