Are you on the hunt for nutritious, toddler-approved meals that won’t have you slaving away in the kitchen? Look no further! Our roundup of 18 Delicious Ground Chicken Recipes for Toddlers is packed with quick, wholesome, and utterly tasty ideas that’ll make mealtime a breeze. From cozy casseroles to playful patties, these dishes are sure to delight your little ones and simplify your cooking routine. Let’s dive in!
Ground Chicken and Sweet Potato Patties
Savory and satisfying, these Ground Chicken and Sweet Potato Patties blend the subtle sweetness of root vegetables with the lean, earthy flavors of poultry, creating a dish that’s as nutritious as it is delicious. Perfect for a wholesome weeknight dinner or a sophisticated brunch option, these patties promise a delightful contrast of textures and a harmonious balance of flavors.
Ingredients
- For the patties:
- 1 lb ground chicken
- 1 cup mashed sweet potato
- 1/4 cup finely chopped onion
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For cooking:
- 2 tbsp olive oil
Instructions
- In a large mixing bowl, combine the ground chicken, mashed sweet potato, chopped onion, olive oil, garlic powder, salt, and black pepper until well mixed.
- Divide the mixture into 8 equal portions and shape each into a patty about 1/2 inch thick.
- Heat 2 tbsp of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Carefully place the patties in the skillet, cooking in batches if necessary to avoid overcrowding.
- Cook the patties for 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F.
- Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
Rich in flavor and boasting a tender interior with a slightly crispy exterior, these patties are a testament to the beauty of simple ingredients coming together. Serve them atop a bed of arugula with a drizzle of balsamic glaze for an elegant presentation, or sandwich them between whole-grain buns for a hearty meal.
Mini Ground Chicken Meatballs with Hidden Veggies
Offering a delightful twist on a classic, these Mini Ground Chicken Meatballs with Hidden Veggies are a testament to the art of sneaking nutrition into every bite without compromising on flavor. Perfect for a sophisticated appetizer or a wholesome family dinner, they promise a juicy interior and a golden, slightly crisp exterior that’s irresistibly tender.
Ingredients
- For the meatballs:
- 1 lb ground chicken
- 1/2 cup finely grated zucchini
- 1/2 cup finely grated carrot
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the glaze:
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the ground chicken, grated zucchini, grated carrot, breadcrumbs, egg, minced garlic, salt, and pepper. Mix gently until just combined to keep the meatballs tender.
- Shape the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 20 minutes, or until the meatballs are cooked through and lightly golden on the outside.
- While the meatballs bake, whisk together the honey, soy sauce, and apple cider vinegar in a small saucepan over medium heat. Simmer for 3-5 minutes until slightly thickened.
- Brush the glaze over the baked meatballs and return to the oven for an additional 5 minutes to set the glaze.
Absolutely bursting with flavor, these meatballs boast a moist texture from the hidden veggies and a sweet-savory glaze that clings beautifully. Serve them skewered on toothpicks for an elegant party appetizer or atop a bed of quinoa for a nutrient-packed meal.
Ground Chicken and Apple Skillet
Elevate your weeknight dinner with this Ground Chicken and Apple Skillet, a harmonious blend of savory and sweet that promises to delight the palate with every bite. Perfect for those seeking a quick yet sophisticated meal, this dish combines the lean protein of ground chicken with the crisp, natural sweetness of apples, all brought together in a single skillet for ease and elegance.
Ingredients
- For the skillet:
- 1 tbsp olive oil
- 1 lb ground chicken
- 1 medium apple, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1/2 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp honey
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add ground chicken to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Avoid overcrowding the pan to ensure even cooking.
- Stir in diced apple, onion, garlic, thyme, salt, and pepper. Cook until the onion is translucent and the apple begins to soften, about 4 minutes.
- In a small bowl, whisk together chicken broth, Dijon mustard, and honey until smooth. Tip: Adjust the honey to your preference for sweetness.
- Pour the sauce over the chicken mixture in the skillet, stirring to combine. Simmer for 3 minutes, allowing the flavors to meld. Tip: For a thicker sauce, let it reduce for an additional minute.
- Remove from heat and let stand for 2 minutes before serving to allow the sauce to thicken slightly.
The Ground Chicken and Apple Skillet offers a delightful contrast of textures, from the tender chicken to the crisp apples, all coated in a glossy, flavorful sauce. Serve it over a bed of quinoa or alongside roasted Brussels sprouts for a complete meal that’s as nutritious as it is delicious.
Soft Ground Chicken and Carrot Muffins
Nestled within the realm of savory baked goods, these Soft Ground Chicken and Carrot Muffins offer a delightful twist on traditional muffins, blending the subtle sweetness of carrots with the hearty richness of ground chicken for a perfectly balanced bite.
Ingredients
- For the muffins:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated carrots
- 1/2 lb ground chicken
- 1/4 cup milk
- 1 large egg
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
- In a separate bowl, mix the grated carrots, ground chicken, milk, egg, and melted butter until evenly incorporated.
- Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix to ensure tender muffins.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
These muffins boast a moist, tender crumb with a harmonious blend of flavors that make them a versatile option for breakfast, lunch, or a snack. Try serving them warm with a dollop of sour cream or alongside a fresh green salad for a light yet satisfying meal.
Ground Chicken and Spinach Quesadillas
Crafting a dish that balances health and flavor can be a delightful challenge, and these Ground Chicken and Spinach Quesadillas rise to the occasion with their vibrant colors and rich textures.
Ingredients
- For the filling:
- 1 lb ground chicken
- 2 cups fresh spinach, chopped
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- For assembling:
- 4 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 2 tbsp butter, melted
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
- Add ground chicken to the skillet, breaking it apart with a spoon. Cook until no longer pink, approximately 5 minutes.
- Stir in spinach, cumin, salt, and pepper. Cook until spinach is wilted, about 2 minutes. Remove from heat and set aside.
- Preheat a clean skillet or griddle over medium heat. Brush one side of a tortilla with melted butter and place it butter-side down on the skillet.
- Sprinkle half of the tortilla with a quarter of the Monterey Jack and cheddar cheeses, then top with a quarter of the chicken mixture. Fold the tortilla over and press gently.
- Cook for 2-3 minutes on each side, or until golden brown and cheese is melted. Repeat with remaining tortillas and filling.
- Tip: For extra crispiness, press down on the quesadilla with a spatula while cooking. Tip: Let the quesadilla sit for a minute before cutting to allow the cheese to set. Tip: Serve with a side of salsa or sour cream for added flavor.
Yielded quesadillas boast a crispy exterior with a melt-in-your-mouth cheesy interior, punctuated by the savory depth of spiced ground chicken and the freshness of spinach. Consider serving them sliced into wedges for a visually appealing appetizer or alongside a crisp salad for a complete meal.
Ground Chicken and Zucchini Fritters
Youthful yet sophisticated, these Ground Chicken and Zucchini Fritters blend the lightness of summer produce with the hearty satisfaction of protein, creating a dish that’s as versatile as it is delicious. Perfect for a breezy brunch or a light dinner, they’re a testament to the beauty of simple ingredients coming together in harmony.
Ingredients
- For the fritters:
- 1 lb ground chicken
- 2 cups grated zucchini, squeezed dry
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- For frying:
- 1/4 cup vegetable oil
Instructions
- In a large bowl, combine the ground chicken, grated zucchini, breadcrumbs, egg, olive oil, salt, black pepper, and garlic powder. Mix until just combined to keep the fritters light.
- Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 350°F, ensuring a crisp exterior without absorbing too much oil.
- Form the mixture into small patties, about 2 inches in diameter, and carefully place them in the hot oil. Avoid overcrowding the skillet to ensure even cooking.
- Cook the fritters for 3-4 minutes on each side, or until golden brown and the internal temperature reaches 165°F, indicating they’re fully cooked.
- Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, preserving their crisp texture.
Absolutely delightful, these fritters boast a crispy golden exterior with a moist, flavorful interior. Serve them atop a fresh arugula salad for a light meal or with a dollop of sour cream for added richness.
Ground Chicken and Pea Puree Sandwiches
Venturing into the realm of gourmet sandwiches, this recipe marries the delicate flavors of ground chicken with the smooth, sweet essence of pea puree, creating a symphony of taste and texture that’s both sophisticated and satisfying.
Ingredients
- For the ground chicken:
- 1 lb ground chicken
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the pea puree:
- 2 cups frozen peas, thawed
- 1/4 cup heavy cream
- 1 tbsp unsalted butter
- 1/2 tsp salt
- For assembly:
- 4 slices artisan bread, toasted
- 1 tbsp olive oil
Instructions
- Heat 1 tbsp olive oil in a skillet over medium heat. Add the ground chicken, salt, and pepper. Cook for 5-7 minutes, breaking it apart with a spoon, until no pink remains. Tip: Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F.
- In a blender, combine the thawed peas, heavy cream, butter, and salt. Blend until smooth. Tip: For a smoother puree, blend for at least 2 minutes, scraping down the sides as needed.
- Toast the artisan bread slices until golden brown. Tip: Lightly brush the bread with olive oil before toasting for extra crispiness.
- Spread a generous layer of pea puree on two slices of toasted bread. Top with the cooked ground chicken and cover with the remaining bread slices.
The sandwiches boast a delightful contrast between the creamy pea puree and the savory ground chicken, all encased in the crunch of artisan bread. Serve them with a side of crisp greens for a complete meal that’s as visually appealing as it is delicious.
Ground Chicken and Butternut Squash Pasta
Whisking together the rustic charm of autumn flavors with the comforting embrace of pasta, this dish marries lean ground chicken with the sweet, nutty essence of butternut squash, creating a symphony of flavors that dance gracefully on the palate.
Ingredients
- For the pasta:
- 8 oz fusilli pasta
- 1 tbsp olive oil
- 1 tsp salt
- For the sauce:
- 1 lb ground chicken
- 2 cups butternut squash, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
Instructions
- Bring a large pot of water to a boil over high heat. Add 1 tsp salt and 8 oz fusilli pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and toss with 1 tbsp olive oil to prevent sticking.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
- Add 2 cups diced butternut squash to the skillet with the chicken. Cook, stirring occasionally, until the squash begins to soften, about 5 minutes.
- Pour in 1/2 cup chicken broth, scraping any browned bits from the bottom of the skillet. Simmer until the liquid reduces slightly, about 3 minutes.
- Stir in 1/4 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg. Cook for an additional 2 minutes, allowing the flavors to meld.
- Combine the cooked pasta with the sauce in the skillet, tossing gently to coat evenly. Serve immediately.
Delight in the creamy texture of the sauce, perfectly clinging to each spiral of pasta, while the sweetness of the butternut squash complements the savory depth of the ground chicken. For an extra touch of elegance, garnish with freshly grated Parmesan and a sprinkle of chopped parsley.
Ground Chicken and Broccoli Rice Balls
Delightfully versatile and packed with flavor, these Ground Chicken and Broccoli Rice Balls are a testament to the beauty of simple ingredients coming together in perfect harmony. Designed to impress at any gathering or to enjoy as a wholesome meal, they strike a delightful balance between nutritious and indulgent.
Ingredients
- For the rice balls:
- 1 cup cooked white rice, cooled
- 1 lb ground chicken
- 1 cup finely chopped broccoli
- 1 egg, beaten
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the coating:
- 1/2 cup breadcrumbs
- 1/4 cup all-purpose flour
- 1 egg, beaten
- For frying:
- 1/2 cup vegetable oil
Instructions
- In a large mixing bowl, combine the cooled white rice, ground chicken, chopped broccoli, beaten egg, Parmesan cheese, olive oil, salt, and black pepper. Mix until all ingredients are evenly distributed.
- Using your hands, form the mixture into 1.5-inch balls, ensuring they are compact and hold their shape. Tip: Wetting your hands slightly can prevent the mixture from sticking.
- Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with breadcrumbs.
- Roll each rice ball first in the flour, then dip into the beaten egg, and finally coat with breadcrumbs. Tip: For an extra crispy coating, double dip in egg and breadcrumbs.
- In a deep skillet, heat the vegetable oil over medium heat until it reaches 350°F. Carefully add the rice balls in batches, avoiding overcrowding the pan.
- Fry the rice balls for 3-4 minutes, turning occasionally, until golden brown and crispy. Tip: Use a slotted spoon to remove them, allowing excess oil to drain on paper towels.
- Serve warm. Zero in on the contrast of textures—the crispy exterior gives way to a tender, flavorful center. For an elegant presentation, skewer them on small sticks with a side of spicy mayo or sweet chili sauce.
Ground Chicken and Avocado Roll-Ups
Perfectly balanced between creamy and savory, these Ground Chicken and Avocado Roll-Ups are a testament to the beauty of simple ingredients coming together to create something extraordinary. Pairing the lean, flavorful ground chicken with the rich, buttery texture of avocado, this dish is a delightful exploration of textures and tastes.
Ingredients
- For the filling:
- 1 lb ground chicken
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- For the roll-ups:
- 2 large avocados, sliced
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add ground chicken to the skillet, breaking it apart with a spatula. Cook until no pink remains, about 5-7 minutes.
- Season the chicken with salt, black pepper, garlic powder, and onion powder. Stir to combine and cook for an additional 1 minute to meld the flavors. Remove from heat and let cool slightly.
- Lay out the flour tortillas on a clean surface. Divide the cooked ground chicken evenly among the tortillas, spreading it in a line down the center of each.
- Top the chicken with avocado slices, shredded lettuce, and diced tomatoes.
- Roll up the tortillas tightly, tucking in the sides as you go to encase the filling completely.
- Slice each roll-up in half diagonally for a beautiful presentation. Serve immediately.
Keenly crafted, these roll-ups offer a harmonious blend of creamy avocado and spiced ground chicken, wrapped in a soft tortilla for a satisfying bite. For an extra touch of elegance, serve them on a platter garnished with lime wedges and a sprinkle of fresh cilantro.
Ground Chicken and Corn Pancakes
Venturing into the realm of savory pancakes, this recipe combines the lean, subtle flavors of ground chicken with the sweet crunch of corn, creating a dish that’s both comforting and sophisticated. Perfect for a brunch centerpiece or a light dinner, these pancakes are a testament to the versatility of simple ingredients.
Ingredients
- For the batter:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 large egg
- For the filling:
- 1/2 lb ground chicken
- 1/2 cup corn kernels (fresh or frozen)
- 1 tbsp olive oil
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt for the batter.
- Add the milk and egg to the dry ingredients, stirring until just combined. Let the batter rest for 10 minutes to allow the flour to hydrate.
- Heat the olive oil in a skillet over medium heat. Add the ground chicken, cooking until no pink remains, about 5 minutes. Tip: Break the chicken into small crumbles for even cooking.
- Stir in the corn, black pepper, and garlic powder into the cooked chicken, cooking for an additional 2 minutes. Remove from heat and let cool slightly.
- Fold the chicken and corn mixture into the batter until evenly distributed.
- Heat a non-stick skillet over medium heat and lightly grease with olive oil. Pour 1/4 cup of the batter for each pancake, cooking until bubbles form on the surface, about 2-3 minutes. Tip: Ensure the skillet is properly heated to achieve a golden-brown crust.
- Flip the pancakes and cook for another 2-3 minutes until golden and cooked through. Tip: Press down gently with a spatula to ensure even cooking.
These Ground Chicken and Corn Pancakes boast a delightful contrast of textures, from the crispy edges to the tender, flavorful interior. Serve them with a dollop of sour cream or a drizzle of maple syrup for an unexpected twist that elevates the dish to new heights.
Ground Chicken and Pumpkin Soup
Comforting and subtly sophisticated, this Ground Chicken and Pumpkin Soup marries the earthy sweetness of pumpkin with the lean, delicate flavor of ground chicken, creating a dish that’s as nourishing as it is elegant. Perfect for a cozy evening in, this soup promises a delightful interplay of textures and tastes, with a velvety broth that’s both light and satisfying.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 lb ground chicken
- 4 cups chicken broth
- 1 cup pumpkin puree
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt to taste
- For garnish:
- 2 tbsp chopped fresh parsley
- 1/4 cup toasted pumpkin seeds
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add the diced onion and minced garlic, sautéing until translucent and fragrant, approximately 3 minutes.
- Introduce the ground chicken to the pot, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: For even cooking, resist the urge to stir too frequently.
- Pour in the chicken broth, followed by the pumpkin puree, stirring to combine thoroughly.
- Season the soup with ground cinnamon, ground nutmeg, and salt, then bring to a gentle simmer. Tip: Simmering, not boiling, ensures the flavors meld beautifully without overpowering the delicate pumpkin.
- Allow the soup to simmer uncovered for 20 minutes, stirring occasionally. Tip: The soup is ready when it coats the back of a spoon lightly.
- Ladle the soup into bowls, garnishing each with chopped fresh parsley and toasted pumpkin seeds for a crunchy contrast.
With its creamy texture and a hint of warmth from the spices, this soup is a celebration of autumn flavors. Serve it with a slice of crusty bread for dipping, or for an extra touch of luxury, a dollop of crème fraîche.
Ground Chicken and Quinoa Bites
Hearty yet health-conscious, these Ground Chicken and Quinoa Bites are a testament to the beauty of balancing nutrition with indulgence. Perfect for a sophisticated appetizer or a protein-packed snack, each bite offers a harmonious blend of textures and flavors that are sure to impress.
Ingredients
- For the mixture:
- 1 lb ground chicken
- 1 cup cooked quinoa
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- For the coating:
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- For baking:
- 1 tbsp olive oil (for greasing)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with 1 tbsp olive oil.
- In a large bowl, combine 1 lb ground chicken, 1 cup cooked quinoa, 1/4 cup finely chopped onion, 1 clove minced garlic, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Mix until all ingredients are evenly distributed.
- Shape the mixture into small, bite-sized balls, about 1 inch in diameter.
- In a separate bowl, mix 1/2 cup breadcrumbs and 1/4 cup grated Parmesan cheese for the coating.
- Roll each chicken and quinoa ball in the breadcrumb mixture until fully coated.
- Place the coated balls on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 20-25 minutes, or until the bites are golden brown and the internal temperature reaches 165°F (74°C).
- Let the bites cool for 5 minutes before serving to allow them to set.
Absolutely delightful, these bites boast a crispy exterior with a moist, flavorful interior. Serve them atop a bed of arugula with a drizzle of balsamic glaze for an elegant presentation, or enjoy them as is for a satisfying snack.
Ground Chicken and Green Bean Stir-Fry
Savory and satisfying, this Ground Chicken and Green Bean Stir-Fry marries the lean, delicate flavors of ground chicken with the crisp, vibrant snap of fresh green beans, all enveloped in a rich, aromatic sauce that’s sure to delight the palate.
Ingredients
- For the stir-fry:
- 1 lb ground chicken
- 2 cups green beans, trimmed and cut into 2-inch pieces
- 2 tbsp vegetable oil
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 cup chicken broth
Instructions
- Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
- Add the ground chicken to the skillet, breaking it apart with a spatula. Cook until no longer pink, about 5 minutes, stirring occasionally for even browning.
- Remove the cooked chicken from the skillet and set aside on a plate.
- In the same skillet, add the remaining 1 tbsp of vegetable oil. Add the green beans and stir-fry for 3-4 minutes until they start to blister and turn bright green.
- While the green beans cook, whisk together the soy sauce, oyster sauce, sesame oil, sugar, and chicken broth in a small bowl to create the sauce.
- Return the cooked chicken to the skillet with the green beans. Pour the sauce over the mixture, stirring to coat evenly.
- Reduce the heat to medium and simmer for 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Tip: For an extra layer of flavor, garnish with sliced green onions or a sprinkle of sesame seeds before serving.
- Tip: Ensure your skillet is hot before adding the ingredients to achieve the perfect sear on the chicken and green beans.
- Tip: If you prefer a thicker sauce, mix 1 tsp of cornstarch with 1 tbsp of water and stir it into the sauce during the last minute of cooking.
Mouthwatering and versatile, this stir-fry boasts a delightful contrast between the tender ground chicken and the crisp green beans, all coated in a glossy, umami-rich sauce. Serve it over a bed of steamed rice or alongside a refreshing cucumber salad for a complete meal.
Ground Chicken and Cauliflower Mash
Venturing into the realm of comfort food with a healthier twist, this dish combines the lean, savory notes of ground chicken with the creamy, subtle sweetness of cauliflower mash, creating a symphony of flavors that’s both nourishing and indulgent.
Ingredients
- For the Ground Chicken:
- 1 lb ground chicken
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- For the Cauliflower Mash:
- 1 large head cauliflower, cut into florets
- 2 tbsp unsalted butter
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat olive oil in a large skillet over medium heat. Add the ground chicken, breaking it apart with a spoon. Cook for 5-7 minutes until no longer pink.
- Season the chicken with salt, black pepper, garlic powder, and onion powder. Stir to combine and cook for an additional 2 minutes. Remove from heat and set aside.
- In a large pot, bring water to a boil. Add cauliflower florets and cook for 10 minutes until very tender. Drain well.
- Return the cauliflower to the pot. Add butter, milk, salt, and black pepper. Mash with a potato masher until smooth and creamy.
- Divide the cauliflower mash among plates, topping each with a portion of the ground chicken.
Garnished with fresh herbs or a sprinkle of cheese, this dish offers a delightful contrast between the fluffy cauliflower mash and the richly seasoned chicken. Perfect for a weeknight dinner that feels anything but ordinary.
Ground Chicken and Tomato Sauce with Pasta
Flavorful and comforting, this Ground Chicken and Tomato Sauce with Pasta is a weeknight dinner hero that doesn’t skimp on sophistication. Featuring a rich, herbaceous tomato sauce paired with tender ground chicken, it’s a dish that promises both ease and elegance.
Ingredients
- For the pasta:
- 8 oz pasta of choice
- 1 tbsp olive oil
- 1 tsp salt
- For the sauce:
- 1 lb ground chicken
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- Salt to taste
Instructions
- Bring a large pot of water to a boil over high heat. Add 1 tbsp olive oil and 1 tsp salt to the water.
- Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the finely diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic to the skillet and cook for another 30 seconds, until fragrant.
- Increase the heat to medium-high and add the ground chicken to the skillet. Cook, breaking it apart with a spoon, until no longer pink, about 5-7 minutes.
- Stir in the crushed tomatoes, dried oregano, dried basil, and red pepper flakes. Reduce the heat to low and simmer the sauce for 15 minutes, stirring occasionally.
- Season the sauce with salt to taste, then toss with the cooked pasta until well combined.
With its velvety sauce clinging to each strand of pasta, this dish offers a delightful contrast of textures and a depth of flavor that’s both robust and refined. Serve it garnished with fresh basil leaves and a sprinkle of Parmesan cheese for an extra touch of elegance.
Ground Chicken and Lentil Stew
Nestled in the heart of comfort food, this Ground Chicken and Lentil Stew combines the earthy richness of lentils with the lean, tender quality of ground chicken, creating a dish that’s both nourishing and deeply satisfying.
Ingredients
- For the base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- For the stew:
- 1 lb ground chicken
- 1 cup dried green lentils, rinsed
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt, to taste
- For garnish:
- Fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
- Increase heat to medium-high, add ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
- Stir in rinsed lentils, chicken broth, cumin, and smoked paprika, bringing the mixture to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
- Season with salt to taste, adjusting as necessary.
- Garnish with fresh parsley before serving.
Hearty and flavorful, this stew boasts a velvety texture with a hint of smokiness from the paprika. Serve it with a crusty bread to soak up every last drop, or over a bed of steamed rice for a more substantial meal.
Ground Chicken and Berry Smoothie Bowl
Gourmet yet grounded, this Ground Chicken and Berry Smoothie Bowl marries the savory depth of lean protein with the vibrant, sweet-tart pop of summer berries, creating a dish that’s as nourishing as it is visually stunning.
Ingredients
- For the ground chicken:
- 1 lb ground chicken
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the berry smoothie:
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1/2 cup Greek yogurt
- 1/4 cup almond milk
- 1 tbsp honey
- For garnish:
- 1/4 cup granola
- Fresh mint leaves
Instructions
- Heat olive oil in a skillet over medium heat (350°F) until shimmering.
- Add ground chicken to the skillet, breaking it apart with a spatula. Season with salt and pepper.
- Cook the chicken for 5-7 minutes, stirring occasionally, until fully cooked and no pink remains. Tip: Ensure the chicken is evenly browned for maximum flavor.
- While the chicken cooks, blend the mixed berries, Greek yogurt, almond milk, and honey in a blender until smooth. Tip: For a thicker smoothie, add more yogurt; for a thinner consistency, add more almond milk.
- Divide the berry smoothie between two bowls, creating a well in the center of each.
- Spoon the cooked ground chicken into the center of each smoothie bowl.
- Garnish with granola and fresh mint leaves. Tip: The granola adds a delightful crunch, contrasting the smooth texture of the smoothie and chicken.
Lusciously layered, this bowl offers a symphony of textures—from the creamy smoothie to the hearty chicken and crunchy granola. Serve it chilled for a refreshing summer meal or warm the chicken slightly more for a comforting contrast against the cool berries.
Conclusion
Just like that, you’ve got 18 nutritious and delicious ground chicken recipes perfect for your little ones! We hope this roundup inspires you to whip up some tasty meals that are as healthy as they are yummy. Don’t forget to leave a comment with your toddler’s favorite, and share the love by pinning this article on Pinterest. Happy cooking!
