Want Versatile Protein? Just Say Cluck!

When it comes to protein, chicken is one of the best sources for your diet.  Choose white chicken can provide you with a simple way to cut calories and fat, ideal for those on low-cholesterol diets, those who are watching their weight, and those who want to follow a healthy lifestyle.

The trick to keeping it healthy, though, is to be aware of how you cook it.  Fried chicken sounds mighty tasty, and it’s a great American classic. But all that oil, bread crumbs, and saturated fat that results isn’t so tasty to your body! In the same way, we all love those cheese sauces or creamy sauces that are featured in many chicken recipes.  Unfortunately, those additions add up the calories and the fat counts all too quickly!

One great way to keep it healthy is to start with the basics of white chicken. You can remove the skin from a chicken breast, for example, then bake it and serve with green beans and herbs.  Another option is to cook the chicken with the skin on, then take the skin off before serving it. This preserves the juicy flavor while removing the fatty skin before temptation hits!

I like to keep canned white chicken in the house.  That way, it’s easy to prepare a quick and healthy lunch or dinner. For example, Tyson has small, 3.25 ounce cans of white chicken.  You can take a can to the office, pack up a small salad in tupperware, then when lunchtime rolls around, just pop open the chicken and mix into your salad.

Tyson canned white chicken also is convenient for a family dinner. I sometimes steam a mixture of fresh veggies, such as zucchini, mushrooms, asparagus, and broccoli.  Drain, and mix with a light dressing such as garlic wine vinegar mixed with herbs and a teaspoon of olive oil.  Top that with canned white chicken, sliced fresh tomatoes, and diced black olives. Delicious!

June 23rd, 2009 by Joanne Eglash | Posted in Cooking Poultry, General, Low Cholesterol Cooking, Low Fat Cooking, Tips | Comments (3)