8 pepper chicken sbd Recipes

canola oil, red pepper flakes , to taste, boneless skinless chicken breast halves, lemon pepper , to taste, granulated garlic , to taste, water , as needed

swiss chard (i used kale) or 1 1/2 lbs escarole (i used kale) or 1 1/2 lbs beet leaves, trimmed (i used kale), chicken broth (i used half of each) or 6 cups vegetable broth (i used half of each), garlic clove (i m sure i used at least 5!), cooked white beans (i used northern beans, cannellini or other white beans would work too) or 1 cup canned white beans (i used northern beans, cannellini or other white beans would work too), kosher salt , to taste, white pepper , to taste, freshly grated parmesan cheese (to finish), red pepper flakes (for garnish )

diced red bell pepper, diced celery, diced onion , of choice, cooked chicken breast (about 4 oz), mayonnaise (or alternate), low-fat sour cream, basil, dill, fresh lime juice (tsp), salt and black pepper

diced cooked chicken (1 chicken breast), washed and torn romaine lettuce, diced red pepper, grated lowfat mexican blend cheese, chopped fresh cilantro, ranch dressing (i use a packet where you add buttermilk and mayonnaise), salsa (i used pace picante sauce mild), ground dried chipotle powder

reduced-fat feta cheese, sun-dried tomatoes, finely chopped, garlic clove, minced, dried basil, fresh ground black pepper, boneless skinless chicken breasts, salt, extra virgin olive oil

boneless skinless chicken breast halves, 4- 2 oz. pieces, cumin, ground ginger, cinnamon, fresh ground black pepper, allspice, salt, cayenne, lemon, extra virgin olive oil, onion, thinly sliced, summer squash , thinly sliced crosswise, pitted green olives, water, fresh parsley, chopped