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$1.03 per serving
6 likes
Ready in 45 minutes
Spoonacular Score: 37% 
Need a gluten free hor d'oeuvre? Chicken 65 could be a super recipe to try. This recipe makes 6 servings with 113 calories, 18g of protein, and 3g of fat each. For $1.03 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 5 would say it hit the spot. Head to the store and pick up yogurt, chili powder, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is solid. Try I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom, The Best Shredded Chicken For Your Chicken Dishes + Homemade Chicken Broth, and Popeye Tso's Chicken (General Tso's Chicken Made with Popeye's Chicken Nuggets) for similar recipes.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
Yogurt is a good source of probiotics, "good" bacteria that contribute to intestinal health and can improve digestion. Look at the label on your yogurt and make sure it says it contains "live and active cultures."
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.
Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.
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gluten-free
