Parsley Chicken Breast with Red Potatoes and SaladIngredients:Potatoes:

• 4 medium-sized red potatoes
• 1 onion
• Black pepper to taste
• 1 tsp olive oil

Chicken:

• 4 boneless, skinless chicken breast halves
• Dash paprika
• Dash garlic powder
• Juice of 1 lemon
• 2 tablespoons fresh-chopped parsley

Salad:

• Large tossed salad
• Flavored vinegar

Directions:

1. Slice potatoes and onion and mix together with pepper and olive oil in a large glass dish; cover with plastic wrap.
2. Place chicken breasts a few inches apart in a large glass baking dish. Top each with paprika, garlic, lemon and parsley.
3. Bake covered for 3 minutes in the microwave and then finish for 10 minutes in a preheated 350 degree oven. When the chicken goes in the oven, place the potatoes in the microwave and cook for 10 minutes or until tender.
4. Serve the chicken and the potatoes immediately with a tossed salad.

Nutrition Information:Serves 4: Each serving: 279 calories, 4.5 g fat, 1 g saturated fat, 0 g trans fat, 72 mg cholesterol, 78 mg sodium, 29 g carbohydrate, 4 g fiber, 30 g protein.Slow Cooker Chicken Chili Ingredients:

• 16 oz ground chicken breast
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 2 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Black pepper to taste
• 2 bay leaves
• 2 (14-ounce) cans tomatoes, undrained and chopped
• 1 (15-ounce) can no-salt-added pinto beans, drained
• 1 tablespoon sugar
• 1/2 cup chopped cilantro
• 1/2 cup chopped green onions
• 2 limes, cut in wedges

Directions:

1. Place the chicken breast, onion, pepper, garlic, tomato paste, seasonings, tomatoes, beans and sugar in a crockpot on high heat.
2. Cover and cook for 3 hours, stirring occasionally.
3. Stir well and serve over brown rice.
4. Top each portion with cilantro, green onions and a wedge of lime.
5. Note: this chili is also delicious served over potatoes or in a burrito or plain by itself in a bowl. The cilantro, green onion and lime juice add a lot of flavor to this well-seasoned dish.

Nutrition Information:Serves 8. Each 1-cup serving: 191 calories, 3.5 g fat, <1 g saturated fat, 0 g trans fat, 48 mg cholesterol, 179 mg sodium, 19 g carbohydrate, 5 g fiber, 22 g protein.