Ever find yourself in a dinner rut, reaching for the same chicken recipes week after week? You’re not alone! That’s why we’ve rounded up 20 delicious, healthy chicken dishes that are as nutritious as they are easy to make. From quick weeknight dinners to cozy comfort food, there’s something here for every taste and occasion. Keep reading to discover your new favorite way to enjoy chicken!
Grilled Lemon Herb Chicken Breast
Alright, let’s dive into making this juicy Grilled Lemon Herb Chicken Breast that’s perfect for any summer BBQ or a quick weeknight dinner. You’ll love how the lemon and herbs brighten up the chicken, making it anything but boring.
Ingredients
- For the marinade:
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- For the chicken:
- 4 boneless, skinless chicken breasts
Instructions
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, rosemary, and thyme to create the marinade.
- Add the chicken breasts to the bowl, ensuring each piece is well coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure it’s hot enough for a good sear without burning the chicken.
- Remove the chicken from the marinade, letting excess drip off, and place it on the grill. Discard the remaining marinade.
- Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F when checked with a meat thermometer.
- Let the chicken rest for 5 minutes before slicing to keep it juicy.
Grilled to perfection, this chicken is tender with a slightly charred exterior and bursting with lemony, herby flavors. Serve it over a crisp salad or alongside grilled veggies for a complete meal that screams summer.
Baked Garlic Parmesan Chicken
Just imagine biting into a piece of chicken that’s perfectly crispy on the outside, juicy on the inside, and packed with the savory flavors of garlic and parmesan. It’s the kind of meal that feels fancy but is surprisingly simple to make at home.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup grated parmesan cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup melted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the garnish:
- 2 tbsp chopped fresh parsley
- Extra parmesan cheese for sprinkling
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- In a bowl, mix together the grated parmesan, breadcrumbs, minced garlic, salt, and pepper.
- Dip each chicken breast into the melted butter, ensuring it’s fully coated, then press it into the parmesan mixture to cover both sides.
- Place the coated chicken breasts on the prepared baking sheet and bake for 25-30 minutes, or until the crust is golden and the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken bakes, chop the fresh parsley for garnish.
- Once done, let the chicken rest for 5 minutes before serving to keep it juicy.
- Sprinkle with extra parmesan and the chopped parsley right before serving for a fresh, colorful finish.
Absolutely delicious, this Baked Garlic Parmesan Chicken offers a crispy, cheesy crust with a tender, flavorful inside. Serve it alongside a crisp salad or over a bed of pasta for a meal that’s sure to impress.
Healthy Chicken and Vegetable Stir Fry
Unbelievably easy and packed with flavor, this Healthy Chicken and Vegetable Stir Fry is your go-to for a quick, nutritious meal. You’ll love how the colors pop and the flavors blend, making it a feast for the eyes and the palate.
Ingredients
- For the stir fry:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 tbsp olive oil
- For the sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp minced ginger
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Add chicken pieces to the skillet, cooking for 5-7 minutes until no longer pink inside. Tip: Don’t overcrowd the pan to ensure even cooking.
- Remove chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tbsp olive oil, then stir in broccoli, bell pepper, and carrot. Cook for 4-5 minutes until vegetables are crisp-tender. Tip: Stir occasionally to prevent burning.
- While vegetables cook, whisk together soy sauce, honey, sesame oil, garlic, and ginger in a small bowl.
- Return the chicken to the skillet with the vegetables.
- Pour the sauce over the chicken and vegetables, stirring to coat evenly. Cook for another 2 minutes until everything is heated through. Tip: For a thicker sauce, let it simmer for an extra minute.
Perfectly balanced with a slight crunch from the veggies and a sweet, savory sauce, this stir fry shines when served over a bed of fluffy quinoa or brown rice for an extra health kick.
Slow Cooker Chicken Quinoa Soup
Rainy day or not, this Slow Cooker Chicken Quinoa Soup is your go-to for a comforting meal that practically makes itself. You’ll love how the flavors come together with minimal effort on your part.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- For the protein and grains:
- 1 lb boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- For the seasoning and liquid:
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onion, carrots, celery, and garlic. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Transfer the cooked vegetables to the slow cooker. Place the chicken breasts on top of the vegetables.
- Add the rinsed quinoa, chicken broth, dried thyme, salt, and black pepper to the slow cooker. Stir gently to combine.
- Cover and cook on low for 6 hours or on high for 3 hours. The soup is ready when the chicken is cooked through and easily shreds with a fork.
- Remove the chicken breasts from the slow cooker. Shred the chicken using two forks, then return it to the soup. Stir to combine.
- Let the soup sit for 5 minutes before serving to allow the quinoa to fully absorb the broth.
One spoonful of this soup and you’ll be hooked on the tender chicken, fluffy quinoa, and rich broth. Try topping it with a sprinkle of fresh parsley or a squeeze of lemon for an extra flavor boost.
Chicken Avocado Salad
Very few dishes strike the perfect balance between nutritious and delicious like a Chicken Avocado Salad. You’ll love how the creamy avocado pairs with the tender chicken, creating a meal that’s both satisfying and easy to whip up.
Ingredients
- For the salad:
- 2 cups cooked chicken, shredded
- 1 large avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 cups mixed greens
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, diced avocado, cherry tomatoes, red onion, and mixed greens.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well blended. Tip: For a smoother dressing, you can blend the ingredients in a blender for 10 seconds.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Use a rubber spatula to fold the avocado in carefully to keep it from mashing.
- Serve immediately or chill in the refrigerator for 15 minutes to let the flavors meld. Tip: If you’re making this ahead of time, add the avocado just before serving to prevent browning.
Fresh and vibrant, this Chicken Avocado Salad offers a delightful crunch from the veggies and a creamy texture from the avocado. Try serving it in a wrap or on top of toasted whole-grain bread for a hearty twist.
Spicy Grilled Chicken Tacos
Craving something that packs a punch and satisfies your taco obsession? These spicy grilled chicken tacos are your answer, combining smoky charred flavors with a kick that’ll have you reaching for seconds.
Ingredients
- For the marinade:
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- For the chicken:
- 1 lb boneless, skinless chicken breasts
- For serving:
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- 1/2 cup sour cream
Instructions
- In a bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, and salt to make the marinade.
- Add the chicken breasts to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat your grill to medium-high heat (about 375°F). Tip: A well-heated grill prevents sticking and gives those perfect grill marks.
- Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
- While the chicken rests, warm the tortillas on the grill for about 30 seconds per side. Tip: Stack them and wrap in foil to keep warm.
- Slice the chicken into thin strips.
- Assemble the tacos by placing chicken on tortillas, then topping with lettuce, tomatoes, cilantro, queso fresco, and a dollop of sour cream.
Mouthwatering doesn’t even begin to describe these tacos. The chicken’s smoky spice pairs perfectly with the cool, creamy toppings, and the charred tortillas add just the right crunch. Try serving them with a side of grilled corn for the ultimate summer meal.
Healthy Chicken Caesar Wrap
Mmm, who doesn’t love a good wrap? Especially when it’s packed with all the goodness of a classic Caesar salad but in a convenient, handheld form. This Healthy Chicken Caesar Wrap is your ticket to a delicious, no-fuss meal that’s both satisfying and light.
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the dressing:
- 1/4 cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- For the wrap:
- 4 large whole wheat tortillas
- 2 cups romaine lettuce, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup croutons
- Additional Parmesan cheese for sprinkling
Instructions
- Preheat your grill or skillet to medium-high heat (about 375°F).
- Rub the chicken breasts with olive oil, then season with salt and pepper.
- Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
- While the chicken cooks, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, minced garlic, and Parmesan cheese in a small bowl. Season with salt and pepper to taste.
- Lay out the tortillas and spread a generous amount of the dressing on each.
- Top with sliced chicken, romaine lettuce, cherry tomatoes, and croutons. Sprinkle with additional Parmesan cheese.
- Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling.
- Cut each wrap in half diagonally and serve immediately.
This wrap is all about the crunch from the fresh veggies and croutons, balanced by the creamy, tangy dressing. Try serving it with a side of sweet potato fries for a meal that’s sure to please.
Chicken and Broccoli Casserole
After a long day, you want something comforting yet easy to whip up, right? This chicken and broccoli casserole is your go-to for a hearty meal that feels like a hug.
Ingredients
- For the casserole:
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets
- 1 cup cheddar cheese, shredded
- For the sauce:
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup mayonnaise
- 1/2 cup milk
- 1 tsp garlic powder
- For the topping:
- 1 cup breadcrumbs
- 2 tbsp butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly.
- In a large bowl, mix the shredded chicken and broccoli florets. Spread them evenly in the prepared baking dish.
- In another bowl, whisk together the cream of chicken soup, mayonnaise, milk, and garlic powder until smooth. Pour this sauce over the chicken and broccoli.
- Sprinkle the shredded cheddar cheese evenly over the sauce.
- In a small bowl, combine the breadcrumbs and melted butter. Sprinkle this mixture over the cheese.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
- Let the casserole stand for 5 minutes before serving to allow the sauce to thicken slightly.
When you dig into this casserole, you’ll love the creamy sauce hugging every bite of chicken and broccoli, topped with that irresistible crunchy breadcrumb layer. Try serving it over a bed of rice for an extra hearty meal.
One Pan Healthy Chicken and Veggies
Unbelievably easy and packed with flavor, this one-pan healthy chicken and veggies dish is your ticket to a stress-free dinner. You’ll love how everything cooks together, making cleanup a breeze.
Ingredients
- For the chicken and veggies:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tbsp olive oil
- For the seasoning:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated.
- Spread the seasoned chicken and all the veggies on a large baking sheet in a single layer. Tip: Don’t overcrowd the pan to ensure everything cooks evenly.
- Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the veggies are tender. Tip: Halfway through, give everything a quick stir for even browning.
- Let it rest for 5 minutes before serving. Tip: This allows the juices to redistribute, making the chicken even more flavorful.
Juicy chicken and crisp-tender veggies come together in this colorful dish that’s as pleasing to the eye as it is to the palate. Try serving it over quinoa or with a sprinkle of fresh herbs for an extra pop of flavor.
Healthy Chicken Fajitas
Feeling like you need a meal that’s both nutritious and bursting with flavor? These Healthy Chicken Fajitas are your answer. They’re packed with colorful veggies and lean protein, making them a perfect weeknight dinner that doesn’t skimp on taste.
Ingredients
- For the marinade:
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- For the fajitas:
- 1 lb chicken breast, sliced into strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 tbsp olive oil
- For serving:
- 8 small whole wheat tortillas
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/4 cup chopped cilantro
Instructions
- In a large bowl, whisk together 2 tbsp olive oil, lime juice, chili powder, cumin, garlic powder, and salt to make the marinade.
- Add the chicken strips to the marinade, ensuring they’re fully coated. Let them sit for at least 15 minutes, or up to 2 hours in the fridge for more flavor.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, until no longer pink inside. Tip: Don’t overcrowd the pan to ensure even cooking.
- Remove the chicken from the skillet and set aside. In the same skillet, add the sliced bell peppers and onion. Cook for 5 minutes, stirring occasionally, until they’re just tender but still crisp.
- Return the chicken to the skillet with the veggies. Stir everything together and cook for another 2 minutes to combine the flavors.
- Warm the tortillas according to package instructions. Tip: A quick 10-second zap in the microwave or a brief toast in a dry skillet can make them pliable.
- Serve the chicken and veggie mixture on the warm tortillas. Top with sour cream, salsa, and chopped cilantro. Tip: For an extra kick, add a dash of hot sauce or some sliced jalapeños.
With every bite, you’ll get the perfect balance of tender chicken, crisp veggies, and creamy toppings. Try wrapping them up in the tortillas for a handheld meal, or serve them over a bed of greens for a lighter option.
Chicken Spinach Mushroom Skillet
Oh, you’re going to love this Chicken Spinach Mushroom Skillet—it’s a one-pan wonder that’s perfect for busy weeknights. Packed with flavor and ready in no time, it’s a surefire way to impress without the stress.
Ingredients
- For the chicken: 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- For the veggies: 2 cups fresh spinach, 1 cup sliced mushrooms, 1 tbsp olive oil
- For the sauce: 1/2 cup heavy cream, 1/4 cup chicken broth, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add the chicken pieces to the skillet, cooking for 5-7 minutes until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms, cooking for 3-4 minutes until softened. Tip: Let the mushrooms sit for a minute before stirring to get a nice sear.
- Add the fresh spinach to the skillet, stirring until just wilted, about 1 minute.
- Pour in the heavy cream, chicken broth, garlic powder, salt, and black pepper, stirring to combine.
- Return the chicken to the skillet, simmering for 2-3 minutes until the sauce thickens slightly. Tip: If the sauce is too thick, add a splash more chicken broth to reach your desired consistency.
Kick back and enjoy the creamy, savory goodness of this dish—it’s fantastic over a bed of rice or with a side of crusty bread to soak up all that delicious sauce.
Healthy BBQ Chicken Salad
Unbelievably easy and packed with flavor, this Healthy BBQ Chicken Salad is your go-to for a quick, nutritious meal that doesn’t skimp on taste. Perfect for those busy days when you want something satisfying without the guilt.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 cup BBQ sauce (low sugar)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
For the Salad:
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
For the Dressing:
- 1/4 cup Greek yogurt
- 2 tbsp BBQ sauce
- 1 tbsp lime juice
Instructions
- Preheat your grill or grill pan to medium-high heat, about 375°F.
- Brush the chicken breasts with olive oil and season with garlic powder and smoked paprika.
- Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
- Brush the chicken with BBQ sauce during the last 2 minutes of grilling for a sticky, caramelized finish.
- Let the chicken rest for 5 minutes before slicing it into strips.
- In a large bowl, combine the mixed greens, cherry tomatoes, avocado, red onion, and cilantro.
- In a small bowl, whisk together the Greek yogurt, BBQ sauce, and lime juice to make the dressing.
- Add the sliced chicken to the salad and drizzle with the dressing.
- Toss the salad gently to combine all the ingredients.
Perfectly balanced, this salad offers a smoky sweetness from the BBQ chicken, creaminess from the avocado, and a fresh crunch from the veggies. Serve it in a wrap or with a side of cornbread for a heartier meal.
Chicken and Sweet Potato Hash
Just imagine waking up to the savory aroma of chicken and sweet potato hash filling your kitchen. It’s the perfect hearty, one-pan meal that’ll have you looking forward to breakfast any time of day.
Ingredients
- For the hash:
- 2 cups diced sweet potatoes (1/2-inch cubes)
- 1 cup diced chicken breast
- 1/2 cup diced onion
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- For serving:
- 2 eggs
- 1 tbsp chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over medium heat (350°F).
- Add diced sweet potatoes to the skillet. Cook for 10 minutes, stirring occasionally, until they start to soften.
- Tip: Covering the skillet for the first 5 minutes helps steam the sweet potatoes, speeding up the cooking process.
- Add diced chicken, onion, salt, pepper, and paprika to the skillet. Cook for another 8-10 minutes, stirring occasionally, until the chicken is fully cooked and the sweet potatoes are tender.
- Tip: Make sure the chicken pieces are evenly sized for uniform cooking.
- Push the hash to one side of the skillet. Crack the eggs into the other side. Cook to your preferred doneness, about 3-4 minutes for runny yolks.
- Tip: For over-easy eggs, flip them gently after the whites set to cook the other side for 1 minute.
- Sprinkle with chopped parsley before serving.
Unbelievably satisfying, this dish combines the sweetness of potatoes with the savory depth of chicken, all tied together with perfectly cooked eggs. Try topping it with avocado slices or a dash of hot sauce for an extra kick.
Healthy Chicken Alfredo with Zucchini Noodles
You’re in for a treat with this lightened-up twist on a classic comfort dish. Perfect for when you’re craving something creamy but want to keep it on the healthier side.
Ingredients
- For the zucchini noodles:
- 4 medium zucchinis, spiralized
- 1 tbsp olive oil
- 1/2 tsp salt
- For the chicken:
- 1 lb chicken breast, cut into strips
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Alfredo sauce:
- 1 cup low-fat milk
- 1/2 cup grated Parmesan cheese
- 2 tbsp cream cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the zucchini noodles and 1/2 tsp salt. Sauté for 3-4 minutes until just tender. Remove from skillet and set aside.
- In the same skillet, heat another tbsp of olive oil. Add the chicken strips, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5-6 minutes until the chicken is no longer pink in the center. Remove and set aside.
- In a medium saucepan, combine 1 cup low-fat milk, 1/2 cup Parmesan cheese, 2 tbsp cream cheese, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk continuously over medium heat until the sauce is smooth and thickened, about 5 minutes.
- Return the chicken and zucchini noodles to the skillet. Pour the Alfredo sauce over the top. Gently toss to combine and heat through for 2 minutes.
- Serve immediately, garnished with extra Parmesan cheese if desired.
Zesty and creamy, this dish offers a satisfying bite with the zucchini noodles holding up beautifully under the rich Alfredo sauce. Try topping it with a sprinkle of red pepper flakes for an extra kick.
Chicken and Brown Rice Bowl
Mmm, you know those days when you want something hearty but don’t want to spend hours in the kitchen? This Chicken and Brown Rice Bowl is your answer. It’s simple, satisfying, and packed with flavor.
Ingredients
- For the rice:
- 1 cup brown rice
- 2 cups water
- For the chicken:
- 1 lb chicken breast, diced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt to taste
- For the veggies:
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 tbsp olive oil
Instructions
- Rinse the brown rice under cold water until the water runs clear.
- In a medium pot, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes. Tip: Don’t peek! Keeping the lid on ensures perfectly fluffy rice.
- While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced chicken, garlic powder, paprika, and salt. Cook for 6-8 minutes, stirring occasionally, until the chicken is no longer pink inside. Tip: Let the chicken sit for a minute before stirring to get a nice sear.
- In the same skillet, add another tbsp of olive oil, then toss in the broccoli and bell pepper. Stir-fry for 5 minutes until the veggies are crisp-tender. Tip: Cut the veggies into similar sizes for even cooking.
- Fluff the cooked rice with a fork and divide it into bowls. Top with the chicken and veggies.
Wow, the combination of tender chicken, crisp veggies, and nutty brown rice is a texture dream. Serve it with a squeeze of lime for an extra zing or sprinkle some sesame seeds on top for crunch.
Healthy Chicken Pesto Pasta
Craving something delicious yet healthy? You’re in luck! This Healthy Chicken Pesto Pasta is a breeze to make, packed with flavor, and won’t leave you feeling guilty.
Ingredients
- For the pasta:
- 8 oz whole wheat pasta
- 1 tbsp olive oil
- For the chicken:
- 1 lb chicken breast, cubed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the pesto:
- 2 cups fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/2 cup olive oil
- 1/4 tsp salt
Instructions
- Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions, about 8-10 minutes, until al dente. 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-high heat. Add the cubed chicken, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- For the pesto, combine 2 cups fresh basil leaves, 1/4 cup grated Parmesan cheese, 1/4 cup pine nuts, 2 garlic cloves, 1/2 cup olive oil, and 1/4 tsp salt in a food processor. Blend until smooth, scraping down the sides as needed.
- In a large bowl, mix the cooked pasta, chicken, and pesto until everything is well coated. Serve warm.
Here’s the deal: this pasta is creamy, herby, and totally satisfying. Try topping it with extra Parmesan or a sprinkle of red pepper flakes for an extra kick. Enjoy!
Chicken and Kale Soup
Oh, you’re going to love this Chicken and Kale Soup—it’s hearty, healthy, and just the thing to warm you up on a chilly evening. Plus, it’s packed with flavors that meld together beautifully, making every spoonful a delight.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- For the chicken and kale:
- 1 lb chicken breast, cubed
- 4 cups kale, stems removed and leaves chopped
- 6 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
- Add the diced onion, minced garlic, sliced carrots, and chopped celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
- Tip: Don’t rush the veggies—letting them cook slowly builds a deeper flavor base for your soup.
- Add the cubed chicken breast to the pot. Cook for another 5 minutes, until the chicken is no longer pink on the outside.
- Pour in 6 cups of chicken broth, then add 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.
- Tip: Simmering is key here—it allows all the flavors to come together perfectly.
- Add the chopped kale to the pot. Cook for another 5 minutes, just until the kale is wilted and tender.
- Tip: For extra texture, add the kale in the last few minutes of cooking to keep its vibrant color and slight crunch.
- Remove the pot from the heat. Let the soup sit for 5 minutes before serving to allow the flavors to meld even more.
This soup has a wonderful balance of tender chicken, hearty kale, and savory broth that’s both comforting and nourishing. Serve it with a slice of crusty bread for dipping, or sprinkle some grated Parmesan on top for an extra flavor boost.
Healthy Chicken Enchiladas
Got a craving for something delicious yet healthy? These Healthy Chicken Enchiladas are packed with flavor and easy to make, perfect for a cozy dinner at home.
Ingredients
- For the filling:
- 2 cups shredded cooked chicken
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1/2 cup diced red bell pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- For the sauce:
- 1 cup tomato sauce
- 1/2 cup low-sodium chicken broth
- 1 tbsp olive oil
- 1 tsp minced garlic
- 1/2 tsp dried oregano
- For assembling:
- 8 whole wheat tortillas
- 1 cup shredded reduced-fat cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, mix the shredded chicken, black beans, corn, red bell pepper, cumin, and chili powder until well combined.
- Heat olive oil in a saucepan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Stir in tomato sauce, chicken broth, and oregano. Simmer for 5 minutes, then remove from heat.
- Spread a thin layer of the sauce on the bottom of the prepared baking dish.
- Divide the chicken mixture evenly among the tortillas, roll them up, and place seam-side down in the dish.
- Pour the remaining sauce over the enchiladas and sprinkle with cheese.
- Bake for 20 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
Kick back and enjoy these enchiladas with their perfect blend of spicy and savory flavors. The whole wheat tortillas add a nice chewiness, making every bite satisfying. Serve with a side of avocado slices for an extra creamy texture.
Chicken and Asparagus Bake
Oh, you’re going to love this Chicken and Asparagus Bake. It’s the perfect weeknight dinner that feels fancy but is seriously easy to throw together. Plus, it’s packed with flavors that just work so well together.
Ingredients
- For the bake:
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- For the sauce:
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This ensures it’s hot enough to cook the chicken thoroughly and melt the cheese beautifully.
- In a large bowl, mix the chicken pieces and asparagus with olive oil, minced garlic, Italian seasoning, salt, and pepper. Tip: Make sure each piece is evenly coated for maximum flavor.
- Transfer the mixture to a baking dish, spreading it out evenly. Pour the heavy cream over the top, then sprinkle with mozzarella and Parmesan cheeses. Tip: The cream adds richness, so don’t skip it!
- Bake for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and slightly golden. Tip: Check the chicken’s internal temperature with a meat thermometer; it should read 165°F (74°C).
Now, this bake comes out with the chicken incredibly tender and the asparagus just crisp-tender, all smothered in a creamy, cheesy sauce. Serve it over a bed of rice or with a crusty baguette to soak up all that delicious sauce.
Healthy Chicken Meatballs
Now, who doesn’t love a good meatball? These healthy chicken meatballs are not only packed with flavor but also super easy to make. Perfect for a quick dinner or meal prep, they’re sure to become a staple in your kitchen.
Ingredients
- For the meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- For cooking:
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). This ensures your meatballs cook evenly.
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Mix until just combined—overmixing can make the meatballs tough.
- Shape the mixture into 1-inch balls. A small ice cream scoop can help keep them uniform in size.
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the meatballs and cook until browned on all sides, about 2 minutes per side.
- Transfer the skillet to the oven and bake for 10-12 minutes, or until the meatballs are cooked through. A meat thermometer should read 165°F (74°C).
Zesty and juicy, these chicken meatballs are fantastic on their own or tossed in your favorite sauce. Try serving them over zucchini noodles for a low-carb option that doesn’t skimp on flavor.
Conclusion
Exploring these 20 Delicious Healthy Chicken Recipes is a fantastic way to keep your meals both nutritious and exciting. Each recipe offers a unique blend of flavors and health benefits, perfect for any home cook looking to spice up their dinner routine. We’d love to hear which recipes become your favorites—drop a comment below and don’t forget to share this roundup on Pinterest for others to enjoy!
