I guess I'm just holding out...waiting for a special occasion, maybe; I don't think I'm ready to deplete my freezer full of top sirloin too quickly. Therefore, I have to throw in a chicken dish here and there. Maybe even pasta from time to time, but pasta's not a significant low-calorie dish. There's always fish, but I feel like I should have gills by now, as much as I've eaten in the last three weeks.
I also had this handy-dandy recipe in my inbox, sent from campbellskitchen.com, for Herb Baked Chicken. It was very good--and easy to make, since it's one of those FIAFI ("fix-it-and-forget-it"...a term I usually reserve for anything baked, slow-cookers, and rice cookers/steamers) meals. Of course, anytime you're using soup, you're going to forfeit the "low" in low-calories. You can make up for about 50 of those calories, though, by substituting brown rice for white rice. (I used a long-grain brown and red rice blend we recently picked up from Costco.) I also used chicken breast tenderloins, but you can use boneless chicken breasts, and even cut those into tenderloin-sized pieces. I'm not usually a fan of bone-in anything...unless it's a rib-eye or T-bone steak.
(There we go back to the beef again!)
In this recipe you can use either thyme or rosemary. I chose to use rosemary; I think it adds a ton of flavor to any meat, but especially to chicken. Prep time for this dish is about five minutes, and you'll bake it for a total of one hour. (Stop halfway between to spoon in the soup as noted in the recipe.) The rice choice made for an interesting mix of colors, and for just over 300 calories, this was a deeeelish chicken dish!
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