Chicken Noodle Soup with Lemon

When I go to the gym and run on the treadmil I watch the Food Network :-) You'd think watching cooking shows while exercising would make you hungry and un-motivated. For me it gives me ideas of meals to make for my family. I was watching Giada the other day and she made a Chicken noodle soup with lemon and it just sounded delicious! I had all of the ingredients at home from a meal earlier in the week so why not? Its a quick and delicious way to use up leftovers and have a good quality meal. I pretty much followed the recipe exactly...the only thing I didn't have was a cheese rind. Here is the recipe...

Ingredients

• 6 cups low-sodium chicken broth
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 dried bay leaf
• 1 (2-inch) piece Parmesan cheese rind, optional
• 2 medium carrots, peeled and sliced into 1/4-inch pieces
• 1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces, *see Cook's Note
• 2 cups diced cooked rotisserie chicken, preferably breast meat
• 1 cup grated Romano cheese
• 1/4 cup chopped fresh flat-leaf parsley
• Kosher salt

Directions

In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.

Add the carrots and simmer until tender, about 5 to 8 minutes.
Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.
*Cook's Note: You can use any short pasta from your pantry as a substitute for spaghetti.

"Good"a Chicken

I have a funny story about Gouda cheese. My husband and I got married in 2007 and went to Jamaica for our honeymoon. We stayed at two different places just to change it up a bit. The second place we stayed was Sandals Ocho Rios. We had an incredible first half of our week relaxing, sight seeing, shopping, and eating/drinking good! We arrived at Sandals and had a frozen drink while we waited for our room. Well it never fails that The Hub has something mess him up on every vacation. This time it must have been the ice in our frozen drink...he couldn't eat ANYTHING for the rest of the week...except Gouda cheese and Jack Daniels! So whenever I think of Gouda cheese...that's where I go.

Anyway, we both love smoked Gouda...I saw a recipe on Recipe Girl that was called Gouda stuffed chicken with apples...BINGO!! Sounded great to me...I just added a little different seasoning to mine. Chicken is one of those meats that you really need to flavor up or else its just boring and flavorless. If you can stuff it with something and make a light sauce to go on top, that really does the trick. Since I also watch my calories (a little bit...I just don't over do it) I thought that this would be pretty healthy. Like I've said before everything in moderation so just a little bit of cheese won't hurt.

The easiest way to stuff chicken is to just cut a pocket into the side of the chicken breast, but not to go all the way through. I sliced a small piece of cheese (maybe an inch and a half), stuffed into the pocket, dusted the chicken with seasoned flour, seared it in a little olive oil and stuck it into the oven while I made the sauce. Voila...dinner served!

Ingredients
3 boneless, skinless chicken breasts
3 pieces of gouda cheese
1 cup flour, salt, pepper, garlic powder
2 apples, Golden Delicious or Granny Smith, cored and thinly sliced
1 cup chicken broth
1 cup apple juice/cider
1 clove garlic, minced
few dashes of cinnamon
1 T honey (or you could use pure maple syrup or agave nectar)

Preheat oven to 300. Heat 2 T olive oil in medium saucepan. Rinse and pat dry chicken breast. Cut a pocket into the side of chicken. Stuff with cheese. In separate plate, season flour with seasonings and toss chicken in to cover. Cook chicken until browned on both sides, approximately 5 min per side. Put chicken on a baking sheet and place in oven.

While chicken is in oven, discard oil from saucepan and pour broth, juice/cider, and garlic. Turn to high heat and bring to a boil. Let boil about 10 min or until thick *I typically add a slurry to thicken more (1 T cornstarch and 3 T water, combine in separate bowl and add to sauce...will thicken instantly). Add apples, cinnamon, and honey and cook for 5 minutes. TASTE! Adjust seasoning...you may need some salt or pepper, more honey, more cinnamon, or even a splash of cider vinegar...make to your liking.

Remove chicken from oven and serve with apples and sauce. ENJOY!!

Southwestern Chicken Bowl

This is such an easy recipe to make...and healthy...and in my case cheap!! Most weeks I will make shredded chicken and chicken stock...its so much tastier than the canned stuff. Typically Sunday or Monday I will throw some chicken (this time it was 2 skin on bone in chicken breasts $2.50!), water, 1 celery stalk, 1 carrot, 1 onion, some garlic and salt and pepper into a pot and let it cook for 3 hours. Voila...shredded chicken and chicken stock! You could do this in a crock pot as well. It's always nice to have cooked chicken on hand for the week. There's so many recipes that you could throw together. In my case, I did a chicken bowl. It was great and served 4+! You have all of your food groups in one bowl...veggies, lean protein, a little dairy, and whole grains ** I added Tabasco to mine in my serving bowl since the Hub can't have spicy food...feel free to add cayene pepper and Tabasco

Ingredients

Shredded cooked chicken from 2 chicken breast (maybe 2-3 cups)
1 can corn, rinsed and drained
1 can black beans, rinsed and drained
1 can Rotel, drained
1 teaspoon Cumin
6 oz cream cheese
Brown Rice (I used Uncle Bens 10 min)
Garnish: Avocado, Tomato, salsa, sour cream, cheese, cilantro, lime...

In medium saucepan combine chicken, corn, black beans, cream cheese, cumin, salt and pepper and cook over low to medium heat until warm and cream cheese has melted. TASTE...adjust seasoning. Meanwhile, use the chicken stock that you made and follow directions on package to make brown rice...this adds so much flavor to the rice.

Serve chicken mixture over rice and top with your favorite garnish...I did avocado, cheese, and Tabasco. You can use whatever you'd like!!

Ricotta/Spinach Stuffed Chicken and Cauliflower Fritters

I love spinach! Whether its sauteed, raw in a salad, casserole, or stuffed into chicken...I love it! I like chicken but you have to jazz it up so much for it to have flavor. I've seen spinach stuffed chicken many times before and probably have cooked it before, but didn't blog about it. The recipe is simple and delicious!

Regarding the cauliflower fritters...sounds strange...but oddly enough quite tasty! I can't stand plain cauliflower...I like roasted but thats about it. I was browsing recipes on Skinny Taste and came across this recipe. I thought it sounded pretty good and was healthy. It could take place of the starch (that I always feel like I need to complete my dinner) as well as the vegetable. It uses whole wheat flour which adds a nuttier flavor to the fritter. Anyways, kids liked it and the Hub said it needed a dipping sauce but was good. I'm thinking that you could make a tzatziki sauce for the dip and it would compliment it nicely. Anyway...here's the recipe and I hope you and your family enjoys!!

Ricotto/Spinach stuffed chicken
Ingredients
3 large chicken breasts
1 pkg (10oz) frozen chopped spinach
1 cup ricotta cheese
2 oz cream cheese
1/4 cup parmesan cheese
3 T Dijon mustard
1 T Grapseed or Olive oil
Seasoning (whatever you'd like...I used salt, pepper, Tastefully Simple spinach mix)

Preheat oven to 450. Rinse and pat dry chicken breasts. Defrost spinach and squeeze out all excess moisture. In a medium bowl mix softened cream cheese, ricotta cheese, parmesan cheese, and seasonings. Cut a pouch into the side of the chicken breast but make sure you don't go all the way through. Stuff the ricotta mixture until its overflowing. Place in greased baking dish or baking sheet. Put 1 T of mustard on each piece of chicken and drizzle with oil. Sprinkle with salt and pepper. Bake for 20 minutes or until done (I think I did 25 minutes to be safe).

Cauliflower Fritters
1 head of cauliflower, steamed and mashed
2 garlic cloves, minced
2 eggs
1 cup whole wheat flour (i didn't use quite a full cup)
1/2 cup parmesan cheese
1/4 cup parsley
1/4 cup hot water
Salt and pepper
1/4 cup olive oil (I used grapeseed oil)

In bowl mix all ingredients except oil. It will be a thick consistacy. Heat oil in non stick pan and use an ice cream scoop for equal portions. Once oil is hot put scoops of 'dough' and flatten slightly. Let cook for 2 min and flip. Once golden brown, remove to paper towel. I sprinkled a little salt and pepper while still hot for added flavor.

Chicken Parmesan Rollotini

I have to say that I love pretty much any Italian food! Pasta, seafood, parmesan, and the list goes on and on. Chicken Parmesan is one of my favorites but not the healthiest to serve your family. I tried finding a better recipe that has the crunch but not the fried. A rollotini pretty much means a "roll" of food...whether its meat or pumpkin roll. I find that taking either chicken cutlets purchased at the store (more expensive) or cutting a chicken breast completely in half and pounding thin works best. This option actually is better on the wallet and makes a lot of food. Regarding the mozzarella cheese, you can use sliced, string cheese, block...whatever! We had a block of mozzarella and cut it up into thin layers. Rolled it up, coated with panko breadcrumbs and baked it! It was great and was fairly inexpensive. Always stock up on chicken breast when they go on sale...there's so much you can do to change it up!

Ingredients
3 chicken breasts (or however many you need...remember you will cut them horizontally in half)
6 pieces of mozzarella (like I said...whatever type you like)
2 eggs
1 cup panko bread crumbs
1/4 cup grated parmesan cheese
1 T Italian seasoning
1/2 jar marinara sauce
Salt. pepper, and garlic powder (SPG)

Preheat oven to 400. Cut chicken horizontally and pound between plastic wrap til 1/4 in thin. Season with SPG...lay cheese across chicken. Roll lengthwise and secure with toothpick. Dip rolled chicken in egg mixture (eggs and splash of milk or water) and then in breadcrumb mixture (panko, parmesan cheese, and Italian seasoning). Complete all pieces of chicken. Put in baking dish sprayed with cooking spray. Bake for 35 min...remove and cover the tops of chicken with marinara sauce and a little more parmesan cheese. Put back in oven for 10 min. ENJOY!!!

Chicken N Dumplings

Chicken n' Dumplins is one of those very standard southern dishes. I've always been a little leary of making true dumplings but it actually was pretty easy...a little messy. Normally when I make chicken n dumplings I use Sandra Lee's recipe from the Food Network and use canned buttermilk bisquits as the dumplings. Even though there is nothing wrong with that (they are actually quite tasty) I wanted to make it a little bit healthier. I had some left over chicken from an earlier dish this week...sauteed some carrots, celery, garlic, and onion in a little olive oil...added chicken stock (I had homemade stock on hand from cooking the chicken but store bought is fine too), made the dumplings, dropped them in the pot and let them cook for 15 min...dinner is served! You don't need to add any cream to thicken the sauce b/c the dumplings are tossed in flour and thickens it for you.

All in all it was an easy, inexpensive, and healthy meal. I would imagine that the total cost for a family of 4 was under $5!!!! Can you believe that?!? I purchased 6 chicken breasts on sale for $8...I used only 1.5 breasts for this dish and with the homemade stock, 1 carrot stick, 1 celery stick, and the flour/milk for the dumplings...super cheap!

Ingredients
2-3 cups cooked shredded chicken
1 carrot stick, diced
1 celery stick, diced
1/4 cup onion, diced
2 quarts of chicken stock
2 cups flour
2 T butter, cut into small cubes
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk (to cut calories use lowfat milk...I did and they tasted great)

Saute vegetables in 1 T olive oil over medium heat until soft (5 min). Add chicken stock and bring to a boil. Meanwhile in medium bowl mix flour, baking powder, salt together. Add butter and use 2 knives or pastry cutter to cut butter into flour (want the mixture to look crumbly). Add milk and mix until dough forms. On a well floured board/counter roll dough into 1/4 inch. Cut dough into 2x2 squares...it doesn't have to be exact just cut into little bites. Toss individual pieces in flour so it doesn't stick. Drop each dumpling into boiling chicken stock and stir. Let cook for about 15 min and add shredded chicken. Cook long enough to heat up chicken. TASTE (always taste to adjust seasoning). Add salt and pepper if needed. ENJOY!!!

Enchilada Lasagna

My husband does not like lasagna...how was I going to get him to eat a Mexican Lasagna? I wasn't...so I decided to make an Enchilada Lasagna made with whole wheat tortillas instead. Publix had a sale on boneless skinless chicken breast so I stocked up on chicken! I decided that I could cook 3 breasts and shred it to have enough for two meals. Stay tuned later this week for the other dinner, Chicken N Dumplings!! Anyway, I cooked the chicken in a large stock pot with carrots, celery, onion, garlic and herbs...which also made homemade chicken stock! I shredded the chicken and put half of it in the fridge and the other half in a bowl for this meal.

When looking for a recipe I found quite a few different ones...spicy ones, vegetable ones, beef ones, etc. I ended up making my own by reading a few. The Hub can't eat spicy foods b/c of his ulcer issue (long story) so I had to modify so it wouldn't be spicy. Made a sauce out of cream of chicken soup (I typically don't use canned soups b/c of the nature of it, but I had it on hand and needed to use it), light sour cream, shredded cheese, chicken stock, and some cumin, chili powder, and SP. Mixed it all together, layered it up, tossed it in the oven and VOILA!!!

Ingredients:
3 cups shredded cooked chicken
2 cups shredded Mexican cheese
1 can cream of chicken soup
1/2 can Rotel
1 cup chicken stock
1/2 cup sour cream
1/2 can enchilada sauce
1/4 cup cream
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon SPG combo (I made an all around seasoning of salt pepper and garlic powder that I use)
6 whole wheat tortillas
Toppings: tomato, avocado, and cilantro

In medium bowl mix soup, stock, 1 cup cheese, Rotel, sour cream and seasonings. Once combined add shredded chicken. In a 8X8 greased baking dish, put 1/3 chicken mixture. Put one tortilla over mixture (I ended up tearing one into fourths so the corners were covered as well). Do two more layers ending with a tortilla on top. Mix enchilada sauce and cream in small bowl and pour over the top. Sprinkle the remaining cheese on top. Cover and bake on 375 for 30 min. Remove foil and bake 10 until cheese is golden. Serve with tomatoes, avocado, and cilantro. *Modify for lower calories by using low fat cheese

Caprese Pasta with Grilled Chicken

Here's another great recipe from How Sweet It Is...Its just delicious!!! I love caprese salads so when I saw a pasta dish with the same name....OH YEAH!!! And I even used whole wheat noodles and tomatoes from my garden. 


Ingredients

1 pound whole wheat pasta (noodles such as penne work best)

1 cup of your favorite pasta/tomato sauce

1/3 cup heavy cream or half and half

1/3 cup freshly grated parmesan cheese + more for garnish

4 ounces fresh mozzarella, cut into cubes

1 pint of grape tomatoes (I cut some in half and left some whole)

1 bunch of fresh basil leaves

Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.

While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream and grated parmesan. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds. Bake for 25 minutes, or until cheese is golden and bubbly.

Top with additional fresh basil and grated cheese. Serve with garlic bread. You can also add in chicken, steak or seafood for some protein.

Whiskey Peach BBQ Chicken

I love The Pioneer Woman...she is fantastic! She is like the all-time best food blogger...or something like that. She just got her own show on the Food Network that premiers next weekend. Anyways, she makes some fantastic food. I browse her recipes and save them on my iPad and will cook them all at some point. I did come across a BBQ chicken recipe that caught my eye. Anysort of meat that has a whiskey sauce is great to me :-) This one was slow cooked in BBQ sauce, Jack Daniels, peach preserves, and onion. YUM!!! I did make mine with chicken thighs; however, next time I will do skinless, bone-in chicken breasts...you could also do this is a crock pot. Either way is great!

Ingredients

• 12 whole Chicken Thighs, Bone-in, Skin-on
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Yellow Onion, Diced
• 1-½ cup Whiskey
• 12 ounces, fluid Barbecue Sauce
• 1 jar Peach Preserves
• ½ cups Water
• 2 Tablespoons Worcestershire Sauce
• 4 cloves Garlic, Peeled
• 3 whole Green Onions, Sliced Thin

Preparation Instructions

Preheat oven to 300 degrees.

Heat oil and butter in a heavy pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned.

Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. Pour whiskey into the pot, being very careful if you’re using an open flame. Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two. Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven.

Cook for 1 1/2 hours, then remove from oven.

Serve pieces of chicken over a big pile of smashed potatoes. Sprinkle sliced green onions over the top.

Chicken Enchiladas

I love Mexican food...its one of my favorite foods to eat! I do have a hard time making it at home and it tasting like a restaurant. I have tried many different chicken enchilada recipes and they have been good, but not great. One of my new food blogs reads, How Sweet It Is, has this recipe on their blog and I tried it the other day...GREAT!!!! Its easy and delicious. You can make a lot and freeze some to cook later or you can serve a lot of people. I doubled the recipe and made 12 enchiladas but took 8 to a friends house who had surgery. I actually made mine with whole wheat tortillas to add a little extra fiber :-)

Ingredients
1 T butter
1 can Rotel tomatoes and green chilies, drained
1 (8oz) pkg cream cheese
2 cups chopped cooked chicken
8 8" tortillas
2 cups shredded Monterey Jack cheese (* pepperjack would be good too)
1/2 cup whipping cream

Preheat oven to 350. Spray 9x13 baking dish with cooking spray. Melt butter in large skillet, add Rotel and sauté 1 min. Stir in cream cheese and let melt. Add chicken and cook, stirring for 2 min. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up and place seam side down in baking dish. Sprinkle with cheese and drizzle cream over entire dish. Cover with foil and bake for 30 min. Take foil off and cook another 15 min or until top is golden. ENJOY!!!

Herb Roasted Chicken with a Mushroom Cream Sauce

So yummy!!!! This is something that I derived from about 4 different recipes and made it into one...its easy! I actually used a whole chicken but it would be easier to use SKIN ON and BONE IN chicken breasts. You want to put the herbs between the skin and the breast meat to really give the chicken some flavor. I had all of these herbs in my garden but use what you like. I had a lot of yellow squash that I needed to make so I made a squash casserole to serve along side and some yummy bread. Its a crowd pleaser...you could make this for a dinner party as well and it would be a hit.

Ingredients
1 whole fryer chicken OR 4 skin on, bone in chicken breasts
1 T chopped rosemary
1T chopped thyme
1T chopped basil
1T chopped parsley
2 t olive oil
1 teaspoon each of salt and pepper
1 pint of mushrooms
1/4 cup white wine
1/2 cup cream
2 T dijon mustard
1/2 T chopped tarragon (optional)

Heat oven to 350 degrees. Rinse and pat dry chicken. Separate the skin from the meat by working your fingers under the skin until you've created a pocket to put herbs. In a small bowl mix herbs together with oil, salt, and pepper. Put herb mixture under the skin and spread around on the meat so its distributed evenly. Put some vegetable oil on top of chicken and sprinkle with salt and pepper (the oil will help crisp up the skin). Place on baking sheet and in the oven for about 40 min or until done.
Remove chicken from oven and let rest for 10 minutes (so you let all of the juices redistribute throughout the meat). While the chicken is resting put 1 T butter in saucepan with mushrooms. Cook mushrooms about 8 minutes or until all liquid is absorbed and mushrooms are starting to brown. Add wine and mustard and stir for 1 min. Add cream and let thicken for about 3 minutes. Add tarragon right before removing from heat. Serve mushroom cream sauce over chicken. ENJOY!!!!

Bayou Pasta

Pasta is one of my favorite meals to eat; however, I really try to limit my pasta intake due to the enormous amount of carbs. The original recipe came from All You magazine and uses regular white pasta but I use whole wheat. This is an quick meal to throw together and doesn't cost much. Total cost is about $10. Serve with a little side salad. I'm actually making this tonight and can't wait!!!

Ingredients

12 oz penne

3 Tbsp unsalted butter

1 Tbsp all purpose flour

1 1/2 Cups half and half

1/2 Cup grated Parmesan

Salt and pepper
1 lb boneless, skinless chicken breasts
1 1/2 Tbsp Cajun spice blend

1/4 tsp cayenne pepper, optional

2 tsp vegetable oil
2 firm ripe Roma tomatoes, cored and diced


Directions
Bring a pot of salted water to a boil. Cook penne according to package directions.
Melt butter over medium heat. Add flour; stir for 1 minute. Add half and half; stir until thickened, 6 minutes. Remove from heat; add Parmesan, salt and pepper. Cover.
Place chicken between 2 sheets of plastic wrap; pound with a rolling pin to 1/2 inch thickness. Rub Cajun spice and cayenne, if using, evenly over chicken. Warm oil in a nonstick skillet over medium high heat. Add chicken and cook, turning once, until no longer pink in center, 6 to 8 minutes. Slice chicken.
In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.

Chicken Sate with Peanut Sauce

This meal is quite yummy! I made it and served it with sugar snap peas and sesame noodles (whole wheat spaghetti, 2T soy sauce, 2 T brown sugar, 3 T sesame oil, garlic, ginger, sesame seeds and salt...mixed together). My little girl who doesnt eat much meat ate the chicken with peanut sauce! It was inexpensive, easy to make, and delicious! I found this recipe in Cooking Light magazine (along with this picture). ENJOY!!

Ingredients

1 lb skinless, boneless chicken cutlets, cut into strips
1 Tbsp light brown sugar
2 1/2 Tbsps low sodium soy sauce
2 Tsps bottled ground fresh ginger or 1 tsp ground ginger
1 Tsp grated lime rind
1/4 Tsp crushed red pepper
2 garlic cloves, minced

Sauce:
1 Tbsp light brown sugar
1 1/2 Tbsps low sodium soy sauce
1 Tbsp fresh lime juice
2 Tbsps natural style, reduced fat creamy peanut butter
1/4 Tsp crushed red pepper
1 garlic clove, minced
1/4 cup chicken broth (only if you want to thin out the sauce)

Directions
Prepare grill or grill pan.
To prepare sate , combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.
To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.
Thread chicken strips onto each skewers. Place chicken on grill pan coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.

Citrus Chicken Salad

I love simple salads...all throughout the year. This really seems like a summer salad but with the warmer weather this weekend, I thought it would be perfect! Its simple and quick to put together and taste great. This came directly from the Publix Apron Meals. The total cost was about $10 (the black sesame seeds cost about $3, but we will use those in another recipe so the cost spreads out). This is great with a good french bread. I hope you enjoy and would love your feedback!


Ingredients
2–3 grapefruit
1/2 cup lemon curd
1 teaspoon black sesame seeds (optional)
1/2 teaspoon minced garlic
3 boneless, skinless chicken breasts (1 3/4 lb) 
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 tablespoon canola oil
2 tablespoons water
1/2 of a (4–5-oz) bag spring mix salad blend



Directions

• Cut grapefruit in half; remove grapefruit sections.
• Squeeze the grapefruit membranes for juice (about 1 1/3 cups).

1. Whisk lemon curd into grapefruit juice until smooth; whisk in sesame seeds and garlic.
2. Preheat large sauté pan on medium-high 2–3 minutes. Season chicken with salt and pepper. Place oil in pan then add chicken (wash hands); cook 3–4 minutes on each side or until browned.
3. Reduce heat on chicken to medium. Add 2 tablespoons water; cover and cook 4–5 minutes or until 165°F.
4. Arrange spring mix on serving platter. Slice chicken; arrange grapefruit and chicken over spring mix. Drizzle with dressing and serve.