40 Healthy Low Calorie Chicken Recipes for Dinner

Are you looking for some healthy delicious low calorie chicken Recipes for your dinner? Look no further! 

We are so excited to share this great variety of low calorie chicken recipes that are sure to please your taste buds and help you meet your fitness goals. So get ready to fire up your stove and enjoy some tasty and healthy chicken dishes.

Healthy Low Calorie Chicken Recipes for Dinner

These foods below will tempt your taste senses while keeping your calorie intake in check:

1. Grilled Lemon Herb Chicken

This Lemon Herb Grilled Chicken was an immediate hit. You can take one bite and declare it to be superior.  That’s a brave remark to make because this chicken recipe is ridiculously delicious! Here is an awesome recipe you can try: 

Ingredients:

Lemon Herb Marinade

• 2 lbs chicken breasts, trimmed
• 1/4 cup olive oil, extra virgin
• 1/4 cup lemon juice
• 1 tbsp dried basil
• 1 tbsp dried parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp crushed red pepper flakes

Recipes: 

Arrange the chicken breasts in a gallon Ziploc bag with all of the Lemon Herb Marinade ingredients. Squeeze out any excess air before sealing the bag. Allow at least one hour and up to 12 hours for the chicken to marinade.

Depending on your preference, grill or sauté your chicken. I’ve included instructions for both below.

The best way to grill is to remove each chicken breast from the bag and set it on a hot, medium-heat grill. Grill for 5 to 7 minutes per side, or until done. (The juices should be clear.)

In the oven in a skillet over medium heat, heat 2 tablespoons olive oil or another cooking fat. Heat the oil to a medium-high temperature. (When the chicken sizzles as you place it in the pan, it’s ready.) 

Place each chicken breast in a single layer in the skillet. Cook for approximately 5 minutes. Turn your chicken over. Cook for another 5 minutes. (When done, the chicken should be firm to the touch and the juices should run clear.)

2. Baked Pesto Chicken

It’s a no-brainer to bake this meal. The added benefit is that it makes the chicken very juicy and tender. Here is the recipe: 

Ingredients 

• 4 chicken breasts
• salt and pepper to taste
• 3/4 cup mozzarella shredded
• 1/2 cup pesto

Recipes:

Preheat the oven to 375 degrees Fahrenheit. Cut the chicken breast into nice, thick slices.  Slice the piece into three or two strips, depending on its size. Season both sides of the strips well with salt and pepper.

Half of the pesto should be spread around the bottom of your baking dish. Place the chicken in an equal layer on the plate. Scoop the remaining pesto on top and coat with a brush or spatula. 

Bake for 20-25 minutes, covered with aluminum foil.  Remove the cover and top with the mozzarella.  

Return to the oven until the cheese has melted.  You want juicy meat, so don’t overcook it. The internal temperature of the beef should be 165 degrees Fahrenheit. Garnish with chili pepper flakes.

3. Honey Mustard Chicken Skewers

These Honey Pesto Chicken Skewers are incredibly soft and juicy, delicious with a bite… 

They’re also quite simple to prepare! 

Why not put them on the grill right now? Here is the best recipe for you: 

Ingredient: 

• 1 1/5 pound boneless, skinless chicken thighs, cubed
• salt, to taste
• 1 cup spicy brown mustard
• 1/4 cup honey
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• ghee, for greasing the grill
• crushed pink peppercorns, for garnish
• chopped cilantro, for garnish

Recipes: 

Combine the marinade ingredients in a small mixing bowl or measuring cup and stir well with a whisk or fork until thoroughly combined.

Place the chicken in a non-reactive container and cover with the marinade. Mix thoroughly, cover, and place in the refrigerator for many hours, or better yet, overnight.

Before you begin making your kebabs, soak your skewers in cold water for about 30 minutes. Preheat the grill to medium-high heat. 

Skewer the chicken onto 4 bamboo sticks; place the marinade in a small saucepan and bring to a boil over medium heat, then reduce and thicken for 5 minutes.

Grill the chicken skewers for 10-12 minutes, flipping them every 2 to 3 minutes and coating them lightly with the reduced marinade each time, until the meat is cooked through.

Transfer the grilled skewers to a platter, drizzle with more of the reduced marinade, and garnish with chopped green onions if preferred; serve immediately.

4. Chicken Lettuce Wraps

This is one of the simplest small plate recipes to make and one of my personal favorites. 

Every bite is full of freshness and powerful flavor, thanks to the crisp lettuce leaves that hold a juicy ground chicken and vegetable mixture. You can try these easy recipes for yourself:

Ingredient: 

Chicken Lettuce Wraps

• 1/4 cup hoisin sauce ($0.42)
• 2 Tbsp soy sauce ($0.14)
• 1 Tbsp rice vinegar ($0.10)
• 1 Tbsp toasted sesame oil ($0.30)
• 1 Tbsp freshly grated ginger ($0.60)
• 2 cloves garlic, minced ($0.16)
• 1 Tbsp cooking oil ($0.04)
• 1 lb ground chicken ($4.49)
• 1 red bell pepper ($1.25)
• 8 oz canned water chestnuts, drained ($1.69)
• 2 green onions ($0.22)
• 1/4 cup peanuts ($0.12)
• 12 lettuce leaves ($2.20)
• Peanut Lime Dressing
• 1.5 Tbsp natural-style peanut butter ($0.11)
• 1/2 Tbsp brown sugar ($0.02)
• 1 clove garlic, minced ($0.08)
• 1/4 tsp freshly grated ginger ($0.05)
• 1 medium lime, juiced (1 Tbsp juice) ($0.50)
• 1 tsp soy sauce ($0.04)
• 2 Tbsp neutral oil ($0.41)

Recipes: 

Make the sauce for the chicken lettuce wraps first. Combine the hoisin sauce, soy sauce, rice vinegar, toasted sesame oil, freshly grated ginger, and chopped garlic in a small bowl. Set aside the sauce.

After that, cut the red bell pepper and water chestnuts into similar-sized pieces. Then, slice the green onions and rough-cut the peanuts. Set aside the vegetables and nuts.

Heat the cooking oil in a large skillet over medium heat. Once the oil is hot, crumble in the ground chicken and fry until browned.

In the skillet, combine the red bell pepper and water chestnuts. Cook for two minutes.

Pour the prepared sauce mixture into the skillet and well combine. Allow the sauce to soak into the chicken and vegetables for two minutes more. Remove from the heat and sprinkle with green onions and peanuts.

Make the peanut lime dressing next. Combine the natural-type peanut butter, brown sugar, minced garlic clove, freshly grated ginger, 1 tablespoon lime juice, soy sauce, and neutral oil in a small mixing bowl. Set away after thoroughly whisking or stirring.

Place a third of a cup of the chicken and vegetable combination inside each lettuce wrap and top with a drizzle of the peanut lime dressing. Enjoy!

5. Lemon Garlic Chicken Stir-Fry 

This awesome Healthy and Easy Lemon Chicken Stir Fry takes less than 30 minutes to prepare and tastes just as good if not better than takeaway! When you need a quick and healthy dinner, do this easy chicken stir fry! Here’s an easy recipe for you:

Ingredient:   

• ¼ cup low-sodium soy sauce
• ¼ cup honey
• 1 teaspoon lemon zest one small lemon
• 3 tablespoons lemon juice 1-2 lemons
• 1 teaspoon toasted sesame oil
• 1 tablespoon grated ginger root
• 4 garlic cloves minced
• 1 teaspoon chili garlic sauce

Then for the chicken stir fry:

• 1 ½ pounds chicken breast Cut into 1-inch pieces
• ⅓ cup corn starch
• 1 teaspoon salt
• ¼ teaspoon pepper
• 10 ounces of green beans trimmed and cut in half
• 1-2 tablespoons vegetable oil
• 1 teaspoon sesame seeds optional, for garnish

Recipes:  

Set aside after whisking together all of the sauce ingredients.

Toss the chicken with the cornflour, salt, and pepper until well-covered.  Place aside.

Melt butter in a sauté pan over medium-high heat.  Pour in one spoonful of oil.  Cook the green beans, turning frequently, for 3-4 minutes, or until they begin to blister. Remove from the pan and set aside on a platter.

Pour in the second tablespoon of oil.  Add the chicken, but don’t crowd it in.  If necessary, cook in two batches.  Cook the chicken for 3-4 minutes per side, or until done.

Return the green beans to the pan with the chicken.  Pour the sauce in.  Stir in the scraped-up and browned parts from the pan’s bottom.  Cook for another 2-3 minutes, or until the chicken and green beans are thoroughly coated and the sauce has thickened. If preferred, garnish with sesame seeds and serve over rice.

6. Greek Yogurt Chicken Salad recipes

Chicken salad has a refreshing twist, with creamy Greek yogurt adding a delectable touch to a combination of crunchy veggies and aromatic herbs. Each bite is a mixture of flavors and textures. Here is a simple recipe for you:

Ingredient:   

• 3 cups cooked boneless skinless chicken breasts (about 1 1/4 pounds or 3 small/medium breasts), 1/2-inch-diced
• 2 cups seedless red grapes halved
• 3 medium stalks celery diced (scant 1 1/2 cups)
• 2 large green onions or 3 small/medium green onions, thinly sliced (about 1/4 cup)
• 1/2 cup sliced almonds or slivered almonds, toasted
• 1 cup plain nonfat Greek yogurt
• 2 tablespoons nonfat milk
• 2 teaspoons honey
• 1 teaspoon kosher salt plus additional to taste
• 1/2 teaspoon black pepper plus additional to taste
• 2 tablespoons chopped fresh dill
• Serving suggestions: whole-grain bread croissants, lettuce leaves, crackers

Recipe: 

In a large mixing bowl, combine the diced chicken, grapes, celery, green onions, and almonds. In a separate bowl, combine the Greek yogurt, milk, honey, salt, and pepper. Toss the chicken mixture in the dressing to coat. Taste and season with salt and pepper to taste. Refrigerate for 2 hours or overnight if time allows.

Sprinkle with fresh dill before serving. Serve as a sandwich filling, on salad greens, as a dip with crackers, or simply eat straight from the bowl.

 7. Chicken Zoodle Soup 

Take pleasure in the soothing taste of a classic chicken soup that has been lightened up by replacing regular noodles with zucchini zoodles. You can try this scrumptious recipe: 

Ingredient:  

• 2 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• ½ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• 4 cups chicken stock
• 1 bay leaf
• 1 pound 3 medium-sized zucchini, spiralized*
• 2 tablespoons freshly squeezed lemon juice
• 1 sprig of fresh rosemary
• 2 tablespoons chopped fresh parsley leaves

Recipe:  

In a large stockpot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Season the chicken to taste with salt and pepper. Cook the chicken in the stockpot until browned, about 2-3 minutes; leave aside.

To the stockpot, add the remaining 1 tablespoon oil. Mix in the garlic, onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are soft, about 3-4 minutes. Stir in the thyme and rosemary for 1 minute, or until aromatic.

Bring to a boil with the chicken stock, bay leaf, and 2 cups water. Reduce heat to low and cook until zucchini noodles and chicken are soft about 3-5 minutes. Season with salt and pepper to taste after adding the lemon juice.

Serve immediately, if preferred garnished with rosemary and parsley.

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8. Spicy Baked Chicken Tenders 

Enjoy these delightfully crispy and tasty chicken tenders, roasted to perfection with a tantalizing spice coating, guilt-free. 

This culinary miracle strikes a balance, providing guilt-free enjoyment without sacrificing flavor. Here is the recipe to try: 

Ingredient: 

• 1 lb (450g) chicken tenders
• 5 garlic cloves, coarsely chopped
• 2 tablespoons Sriracha
• One 1-inch piece ginger, peeled, finely grated
• 4 tablespoons olive oil
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons apple cider vinegar
• Juice of 1 lime
• 1 tablespoon sugar
• Fresh cilantro (optional)

Recipe: 

To create the baked chicken tenders, whisk together the marinade ingredients (garlic, Sriracha, ginger, olive oil, soy sauce, vinegar, lime juice) in a large mixing bowl until smooth. Refrigerate the chicken tenders in this mixture for at least 1 hour. 

Bring chicken tenders to room temperature before cooking. Preheat your oven to 425°F (200°C) in the meantime.

Place the chicken tenders in a baking dish or roasting pan coated with parchment paper. Bake at 425°F (200°C) for 25-30 minutes, basting occasionally with marinade, until cooked through. 

Meanwhile, as the chicken is cooking, reduce the remaining marinade in a saucepan on the fire, then drizzle the reduced sauce over the cooked chicken and stir before serving. If preferred, garnish the baked chicken tenders with cilantro and serve immediately.

9. Cilantro Lime Chicken 

Use sweet citrus and fresh cilantro-infused marinade to transform grilled chicken into a pleasant pleasure. 

This bright combination of flavors captures the atmosphere of a sunny evening, infusing the delicate chicken with a spicy edge. Here’s a delightful recipe for you: 

Ingredients: 

• 2 Tbsp olive oil ($0.32)
• 4 cloves garlic, minced ($0.32)
• 1/2 tsp cumin ($0.05)
• 1/2 tsp salt ($0.02)
• freshly cracked pepper ($0.05)
• 2 limes, divided ($0.40)
• 1/2 bunch cilantro, divided ($0.40)
• 6 boneless, skinless chicken thighs (1.5 to 1.75 lbs. total) ($5.11)

Recipe:    

In a small bowl, combine the olive oil, minced garlic, cumin, salt, and freshly cracked pepper (approximately 10 cranks of a pepper mill).

Squeeze the juice from one of the limes after zesting it. You’ll need 2-3 tablespoons of juice, so juice half of the second lime if necessary. Cut the remaining lime into wedges to serve alongside the chicken once it’s done. Chop the cilantro coarsely.

To the marinade, add 1 teaspoon lime zest, 2-3 tablespoons lime juice, and half of the chopped cilantro. To blend, stir everything together. (The remaining cilantro will be added fresh after the chicken has been cooked.)

Put the chicken thighs in a shallow dish or a large zip-top bag and set aside. Toss the chicken in the marinade to coat. Allow the chicken to marinade for 30 minutes or up to 8 hours (refrigerated), flipping once or twice.

Heat a big skillet over medium-high heat when you’re ready to fry the chicken. Cook for 5-7 minutes on each side, or until the chicken is thoroughly browned and cooked through. My chicken was already coated in oil from the marinade, so I didn’t need to add any more to the skillet.

Garnish the cooked chicken with fresh cilantro and a squeeze of lime juice. Serve with any remaining lime wedges.

10. Teriyaki Chicken Stir-Fry 

Try a lighter version of the famous teriyaki chicken, stir-fried to perfection with crisp vegetables in a handmade, low-calorie sauce. Here is the recipe you can try: 

Ingredients:  

• 2 boneless skinless chicken breasts
• 1/2 teaspoon garlic powder
• Pepper to taste
• 3 tablespoons cornstarch
• 3 tablespoons olive oil divided
• 1/2 medium onion
• 2 cups broccoli florets
• 1/2 red bell pepper

The for the Sauce:

• 1/2 cup chicken broth
• 3 tablespoons mirin see note
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar (or apple cider vinegar)
• 1/4 cup (packed) brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon grated fresh ginger
• 2 cloves garlic minced

Recipe:    

Prepare the ingredients before you begin cooking; once the process begins, it moves swiftly. Cut the vegetables into bite-size pieces (especially the broccoli) so they cook at the same rate.

In a medium mixing bowl, combine all of the sauce ingredients.

Place the chicken in a basin and cut it into 1″ pieces. Season the pieces with garlic powder and pepper. 

To blend, stir everything together. Stir in the cornflour until the chicken is evenly coated.

2 tablespoons oil in a large skillet over medium-high heat. Allow the pan to heat for a few minutes.

To achieve the best browning, cook the chicken in two batches. Shake off any excess cornflour before putting half of the chicken in the skillet. 

Cook for 4 minutes before flipping and cooking for another 3-4 minutes. To make it easier, I flip using tongs. 

The chicken should be browned and well-cooked. Place on a platter. Rep with the third tablespoon of olive oil in the skillet for the second batch.

If the pan already is dry, add a small splash of olive oil (about a teaspoon) before adding the onions. Cook for 1 minute, stirring occasionally.

Cook for 3 minutes, stirring frequently, after adding the broccoli and peppers. The vegetables should be tender-crisp. If you want them softer, leave them for a little while.

Return the chicken to the pan and toss in the sauce (whisk it rapidly again before dumping it in). Allow it to bubble for less than a minute, stirring regularly to ensure that everything is coated. Remove from the heat and serve immediately.

11. Caprese Stuffed Chicken Breast 

Taste a plate of juicy chicken breasts cradling a savory trio of tomato, basil, and melted mozzarella that has been painstakingly roasted to ooey-gooey perfection. This culinary miracle combines the freshness of tomatoes. You can try this tasty recipe: 

Ingredient:   

• 4 (200-gram | 7-ounce) chicken breasts
• Salt and pepper, to season
• 1 teaspoon each of dried oregano and dried basil
• 2 Roma tomatoes, sliced thinly
• 1/4 cup sun-dried tomato strips in oil
• 4 mozzarella cheese slices (or cheese of choice)
• 12 basil leaves, divided
• 4 cloves garlic, minced or finely chopped
• 1/3 cup balsamic vinegar
• 2 tablespoons brown sugar

Recipe: 

Preheat the oven to 180°C/350°F. On the thickest side of each breast, cut a pocket approximately 3/4 of the way through, being careful not to cut all the way through.

Season the chicken with salt, pepper, and dry herbs to taste. 1 teaspoon sun-dried tomato oil over each breast, pushing some seasoning into the pockets.

Fill each with two fresh tomato slices, two tablespoons of sun-dried tomato strips, one slice of mozzarella cheese, and basil leaves.

To keep the filling within while cooking, use 3-4 toothpicks diagonally.

In a skillet or nonstick pan, heat 2 teaspoons sun-dried tomato oil (or olive oil) over medium-high heat. Fry the chicken for 2 minutes on each side, or until golden.

Using a small container, combine the garlic, balsamic vinegar, and brown sugar while the chicken is cooking. Pour the mixture into the pan with the chicken and heat to a simmer, stirring regularly, until the glaze has thickened somewhat (approximately 2-3 minutes).

Return the skillet to the preheated oven for another 10-15 minutes, or until the chicken is cooked through and the cheese has melted.

Take out the toothpicks and drizzle with the pan juices.

12. Chicken and Vegetable Kebabs 

Treat yourself to brilliant skewers featuring marinated chicken and a rainbow of colorful vegetables that have been beautifully grilled to make a nutrient-rich supper. The tender chicken is filled with a fragrant marinade. Here is a simple recipe to try:

Ingredient: 

• 1 pound boneless skinless chicken breasts about 2 large breasts
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons honey
• 4 cloves garlic minced
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme or dried rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 small red onion quartered into 1-inch pieces
• 1 small zucchini ends trimmed and sliced into 1/2-inch coins
• 1 small summer squash ends trimmed and sliced into 1/2-inch coins
• 1 red bell pepper seeded and cut into 1-inch pieces
• Canola oil for grilling
• 1 large lemon cut into wedges (optional but way better if it’s included)

Recipe:  

Place the chicken breasts in a big ziptop bag, shallow baking dish, or bowl and cut into 1-inch pieces.

Whisk together the olive oil, vinegar, honey, garlic, oregano, thyme, salt, and pepper in a separate bowl or liquid measuring cup.

Pour over the chicken and swirl to coat (or shut the bag and “squish” to coat, expelling as much air as possible). 

Place the chicken in the refrigerator to marinate for 30 minutes or up to 3 hours (if you leave it longer, the vinegar will cause it to break down). If using wooden skewers, soak them in water for at least 20 minutes.

Preheat the grill to medium-high heat (approximately 375°F) when ready to grill. Brush canola oil onto the grill grates or coat with a nonstick grill spray.

Thread the kabobs together Thread a skewer with a piece of chicken (shake off any extra marinade after removing it from the bag). 

Alternate between red onion, zucchini, yellow squash, and red pepper until you reach the end of the skewer, then finish with chicken. Rep with the remaining skewers, then discard any leftover chicken marinade.

Grill the chicken for 10 to 15 minutes, or until fully cooked through and the juices run clear, flipping the skewers every few minutes so that each side gets grill marks. 

Squeeze the lemon over the top of the dish and serve. Garnish with fresh herbs and feta cheese. Serve hot.

13. Buffalo Chicken Lettuce Wraps 

Experience the tantalizing twist of delicate chicken wrapped in a hot buffalo sauce and nestled within crisp lettuce leaves. 

This inventive version takes a lighter touch to classic buffalo flavors. You can try the recipe below: 

Ingredient:  

• 24 oz 3 boneless skinless chicken breasts
• 1 celery stalk, diced
• 1/2 onion, diced
• 1 clove garlic, minced
• 16 oz fat-free low sodium chicken broth
• 1/2 cup cayenne pepper sauce, I used Frank’s

Then for the wraps:

• 6 large lettuce leaves, Bibb or Iceberg
• 1 1/2 cups shredded carrots
• 2 large celery stalks, cut into 2-inch matchsticks

Recipe: 

Combine the chicken, onions, celery stalk, garlic, and broth (enough to cover the chicken; if the can of broth isn’t enough, use water).

Cook for 4 hours on high, covered.

Remove the chicken from the pot, reserving 1/2 cup of the broth and discarding the remainder.

Return the chicken to the slow cooker with the 1/4 to 1/2 cup stock and the hot sauce and simmer for another 30 minutes on high. This recipe yields 3 cups of chicken.

To make lettuce cups, lay 1/2 cup buffalo chicken in each leaf and top with 1/4 cup shredded carrots, celery, and your favorite dressing. Start wrapping and eating!

14. Tomato Basil Chicken Pasta 

Take pleasure in a hearty yet nutritious pasta dish made with whole-grain pasta, tender chicken, fresh tomatoes, and aromatic basil. Here is a simple tomato basil pasta recipe: 

Ingredient:

• 8 oz. fettuccine pasta uncooked
• Shaved parmesan cheese for garnishing, or grated
• Fresh chopped basil for garnishing

For the Chicken

• 1.5 lb. chicken tenders julienned
• 2 tbsps. all-purpose flour for coating chicken
• 2 tbsps. olive oil light-tasting
• ½ tsp. black pepper for chicken
• ½ tsp. salt for chicken

For the Creamy Sauce

• 1½ cup heavy cream
• 3 cloves garlic minced
• 2 tbsps. butter
• 2 cups grape tomatoes diced, or vine tomatoes
• 1 cup chicken broth low-sodium
• 1 tsp. onion powder
• ½ tsp. chili flakes
• ¼ cup fresh basil chopped, packed
• ½ cup parmesan cheese grated
• ½ tsp. salt or more to taste
• ¾ tsp. black pepper

Recipe:  

Cook fettuccine according to package directions in a large pot of boiling water.

Julienne the chicken and season to taste with 12 teaspoon salt and 12 teaspoons black pepper before coating with 2 tablespoons flour.

Warm the olive oil in a large skillet over medium heat. When the oil is hot, sauté the chicken till golden brown. Remove and set aside the chicken once it has turned golden brown. To keep the heat in, wrap it in foil.

Sauté the garlic in the butter in the same skillet until fragrant. Continue to cook until the tomatoes are soft and tender, about 5 minutes.

Combine the heavy cream, chicken broth, onion powder, salt, pepper, and chili flakes in a mixing bowl. Simmer for 3-5 minutes, or until the sauce thickens. Then stir in the fresh basil and parmesan cheese. Cook for another few minutes.

Return the pasta and cooked chicken to the skillet and toss to coat thoroughly. Cook for another 2-3 minutes on low heat to allow the pasta to absorb the sauce.

Garnish with freshly chopped basil and parmesan cheese and serve immediately.

15. Mango Salsa Chicken  

Grilled chicken breasts covered with a vivid, tropical mango salsa offer a blast of freshness and color to a healthful meal. Here is a tasty recipe to try: 

Ingredient:  

• 4 large boneless skinless chicken breasts – pounded to even ¾ inch thickness or less
• 2 tablespoons olive oil
• salt and pepper – to taste
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• ½ teaspoon Italian blend seasoning – (or make your own with dried basil, dried thyme, dried oregano)

For the Mango Salsa

• 2 mangoes
• ½ red or white onion – diced
• 1 red bell pepper, – diced
• 1 bunch cilantro – chopped
• ¼ teaspoon salt
• juice of 1 lime

Recipe: 

Set aside all of the mango salsa ingredients in a medium mixing bowl. 

Drizzle oil over the chicken, then season with salt and pepper to taste. Combine cumin, chili powder, garlic powder, and Italian seasonings in a mixing bowl. Season the chicken with the seasonings. 

GRILL chicken over medium-high heat for 20 minutes, or BAKE for 20 minutes, or until cooked through. Serve with mango salsa right away.  

16. Balsamic Glazed Chicken 

Succulent chicken breasts are covered in a sweet yet tangy balsamic sauce, creating an exquisite and low-calorie dining experience. Try this simple recipe: 

Ingredient:   

• ¼ cup extra virgin olive oil
• 3 tablespoons balsamic glaze, store-bought is fine
• 1 tablespoon tomato paste
• 1 teaspoon honey
• 1 lemon, juice of
• 4 to 5 large garlic cloves, minced
• 1 tablespoon fresh thyme
• 1 teaspoon dried oregano
• ½ teaspoon sweet paprika

Then for the Chicken

• 8 boneless and skinless chicken thighs, (about 1 ½ pounds)
• Kosher salt and black pepper

Recipe: 

Whisk together the olive oil, balsamic glaze, tomato paste, honey, and lemon juice in a large mixing basin. Combine the garlic cloves, thyme, oregano, and sweet paprika in a mixing bowl. To mix, whisk once more.

Pat the chicken dry and season well on both sides with kosher salt and black pepper.

Toss the chicken in the mixing dish with the balsamic marinade to coat. Set aside for a few minutes while the oven heats up (or if you have time, cover and chill for a couple of hours).

Preheat the oven to 425°F and place a rack in the center.

Place the chicken in a baking dish or a pan over medium heat. Bake for about 25 to 30 minutes, or until the chicken is fully cooked through (the internal temperature of cooked chicken should register 165 degrees F).

17. Chicken Fajita Salad 

Enjoy a colorful salad that embodies the essence of fajitas, with grilled chicken, peppers, onions, and a spicy dressing. Here’s an awesome recipe to try: 

Ingredient: 

• 3 tablespoons olive oil
• 100 ml (just over 1/3 cup) freshly squeezed lime juice
• 2 tablespoons cilantro, chopped
• 2 cloves garlic, crushed
• 1 teaspoon brown sugar
• 3/4 teaspoon red chili flakes, (or red pepper flakes — adjust to your preference of spice)
• 1/2 teaspoon ground Cumin
• 1 teaspoon salt

For the Salad:

• 4 chicken thigh fillets, skin removed (no bone)
• 1/2 yellow bell pepper, deseeded and sliced
• 1/2 red bell pepper, deseeded and sliced
• 1/2 an onion, sliced
• 5 cups Romaine, (or cos) lettuce leaves, washed and dried
• 2 avocados, sliced
• Extra cilantro leaves to garnish
• Sour cream, (optional) to serve

Recipe: 

To combine the marinade components, whisk them together. If time allows, pour half of the marinade onto a shallow dish and marinate the chicken fillets for two hours. Refrigerate any unused marinade to use as a dressing.

In a grill pan or skillet, heat about one teaspoon of oil over medium-high heat and grill chicken fillets on each side until golden, crispy, and cooked through. (Grill in batches to avoid spilling unnecessary water.) When the chicken is done, set it aside to rest.

Clean the pan with a paper towel, then add another teaspoon of oil and fry the pepper and onion strips until they are cooked to your liking.

Prepare a salad using lettuce, avocado pieces, peppers, onion strips, and chicken strips. Drizzle with remaining marinade/dressing and serve with more cilantro leaves and sour cream, if desired.

18. Herb-Marinated Grilled Chicken 

Get yourself in a sweet marinade that combines a symphony of aromatic herbs to create a delectable infusion for grilled chicken. 

This harmonic blend not only improves the taste of the chicken but also its nutritious worth.  You can try this easy recipe below: 

Ingredient: 

• ½ cup balsamic vinegar
• ¼ cup olive oil
• 3 cloves garlic, minced
• 2 tablespoons chopped Italian flat-leaf parsley
• 2 teaspoons minced fresh rosemary
• 2 teaspoons chopped fresh thyme
• 1 teaspoon dried sage
• salt and pepper to taste
• 1 ½ pounds skinless, boneless chicken breasts

Recipe: 

In a blender, add vinegar, oil, garlic, parsley, rosemary, thyme, sage, salt, and pepper. Pour the marinade over the chicken in a glass dish or bowl. Marinate for at least 2 hours and up to 48 hours in the refrigerator.

Preheat the grill to medium-high heat and lightly oil the grate when ready to cook. Shake off any excess marinade from the chicken. Remove and discard any remaining marinade.

Cook the chicken on a hot grill for 6 to 7 minutes per side, or until no longer pink in the center and the juices run clear. A thermometer inserted into the center should read at least 165 degrees Fahrenheit (74 degrees Celsius).

19. Chicken Piccata

Begin your meal with perfectly grilled chicken cutlets steeped in a lemony, caper-studded sauce that exemplifies restaurant-quality brilliance. Here’s a simple recipe for you to try: 

Ingredient: 

• 2 pounds boneless, skinless chicken cutlets or breasts, butterflied to create thinner pieces
• ½ teaspoon freshly cracked black pepper
• 1¾ teaspoons sea salt
• 1 cup flour
• 10 tablespoons unsalted butter
• 4 tablespoons extra-virgin olive oil
• 1 shallot, finely chopped
• 1 tablespoon minced garlic (from 4-6 cloves)
• 1½ cups chicken stock
• 1 teaspoon lemon zest (from 1 lemon), plus more to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons capers, drained
• Fresh parsley, chopped, optional

Recipe: 

Season the chicken with pepper and 1½ tablespoons salt all over. In a shallow basin, combine the flour and salt. 

Dip each chicken piece in the flour, rotating to coat and shaking off any excess. When dredging, discard the flour.

In a large pan placed over medium-high heat, melt 3 tablespoons butter and 2 tablespoons oil. Cook until the chicken is golden brown and cooked through, about 2-3 minutes per side. 

Repeat with the entire chicken, adding more butter and oil as needed to the skillet. Place the chicken on a serving plate.

Cook, stirring periodically, until the shallot is tender and fragrant, about 2 minutes. Cook, stirring constantly, until the garlic is aromatic, about 1 minute more. 

Stir in the stock and cook for 4-5 minutes, or until the liquid is reduced by half. Reduce the heat to low and mix in 4 tablespoons butter, capers, lemon zest, lemon juice, and the remaining 12 teaspoon salt.

Before serving, drizzle the sauce over the chicken and garnish with parsley.

20. Pomegranate Chicken

Taste the distinct tanginess of delicate chicken thighs that have been painstakingly coated with the seductive richness of pomegranate molasses.  Here’s how to try yours: 

Ingredient: 

• 8 bone-in chicken thighs or breasts if you prefer
• 2 tablespoons olive oil
• 1/2 cup pomegranate molasses
• 1/3 cup pomegranate juice
• 1/4 cup honey
• 1 tablespoon balsamic vinegar
• 1 lemon juiced
• 4 cloves garlic finely grated
• handful pomegranate seeds
• handful parsley
• kosher salt to taste
• pepper to taste

Recipe: 

Preheat the oven to 400°F.

Pat the chicken dry with a paper towel, season with salt, and set aside for up to 30 minutes while you prepare the marinade.

Combine olive oil, pomegranate molasses, pomegranate juice, honey, balsamic vinegar, lemon juice, and garlic in a mixing bowl. 

In a bowl, glass Tupperware, or resealable plastic bag, pour marinade over the chicken. Spread the marinade evenly over the chicken and refrigerate for at least 30 minutes and up to overnight.

To cook, place the chicken on a roasting dish, skin side up, and pour the marinade over the meat. The marinade should generously coat the pan’s bottom.

Cook until the chicken is cooked at the bone and a meat or quick read thermometer inserted in the thickest section registers 165 degrees F (approximately 25 minutes for breasts and 45 minutes for thighs). 

If using both light and dark meat, remove the breasts while the thighs continue to cook, then return the breasts to the oven after the thighs are done.

Increase the oven temperature to 450°F and bake for another 12 minutes, or until the sauce has reduced and the skin has turned dark brown and crispy. To glaze the chicken, brush it with the pan marinade every 3-4 minutes.

Garnish with pomegranate seeds and chopped parsley and serve warm.

Refrigerate any leftovers for up to 3 days.

21. Lemon Herb Chicken Quinoa Bowl  

Treat yourself to a nutritious meal with grilled lemon herb chicken atop a hearty bed of quinoa and fresh greens. Here’s how to try yours: 

Ingredient: 

• 1 cup quinoa uncooked
• 1 cup water
• 1 cup chicken stock
• For the Meat and Marinade
• 2 chicken breasts boneless and skinless
• 2 tablespoons soy sauce or Bragg Liquid Aminos low-sodium
• 2 tablespoons sweet rice wine (mirin)
• 2 teaspoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon freshly grated ginger
• 2 tablespoons brown sugar
• 1/2 teaspoon cornstarch

The Veggies

• 2 teaspoons canola oil
• 2 large garlic cloves minced
• 4 green onions chopped
• 1 tablespoon freshly grated ginger
• 2 cups broccoli florets
• 1 cup diced zucchini
• 1 cup diced carrots
• 1/2 cup diced red onion
•  lemon cut into wedges

Recipe: 

Rinse the quinoa three to four times until the water is clean. In a big pot, combine the water and stock. Bring to a boil, then reduce to low heat and cover the pot for the next 15 minutes. 

Turn off the heat, fluff the quinoa with a fork, and let it cover for 5 minutes. Set aside the meat, which has been cut into bite-sized cubes.

Combine the soy sauce, rice wine, lemon juice, lemon zest, grated ginger, brown sugar, and cornflour in a large mixing bowl.

Mix in the meat, kneading it with your hands until it is well covered with marinade. Allow the chicken to marinate for at least 30 minutes in the refrigerator.

Over high heat, heat a large wok or skillet. Pour the canola oil into the pan and stir to coat. For about a minute, stir in the minced garlic, chopped green onion, and grated ginger. 

Sauté the broccoli florets, zucchini, carrots, and red onion for 2 minutes more, stirring with a wooden spoon.

Make a well in the center of the vegetables and add the marinated chicken, sautéing and turning with a wooden spoon for 4 to 5 minutes, or until the chicken is cooked through. 

Pour the remaining marinade into the pan to reduce as the chicken cooks. Serve the lemon chicken and vegetables over cooked quinoa. Eat with a squeeze of lemon!

22. Chicken and Spinach Stuffed Sweet Potatoes

Enjoy the gastronomic embrace of oven-baked sweet potatoes lavishly stuffed with a savory combination of delicate chicken, vivid spinach, and creamy cheese. Here’s a simple recipe for you to try: 

Ingredient: 

• 4 sweet potatoes
• 1 tablespoon extra-virgin olive oil
• 1 shallot, minced
• 3/4 pound ground chicken or turkey
• 1 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 4 cups baby spinach
• 1 cup marinara sauce
• 1 cup shredded part-skim mozzarella, divided
• 1/4 cup basil, chopped plus more for serving

Recipe: 

Pierce potatoes all over with a fork. Microwave on high for 8 minutes. Turn potatoes over carefully and microwave for another 8 to 10 minutes, or until soft when tested with a fork.

In a large nonstick skillet over medium-high heat, heat the oil. Cook, breaking up the shallot, chicken, oregano, and salt with a wooden spoon until the chicken is no longer pink. Cook, tossing constantly, until the spinach is wilted, the chicken is cooked through, and the mixture is steaming hot. Add 3/4 cup cheese and 1/4 cup basil and mix well.

Using a knife, cut the potatoes in half. Squeeze the sides together to open the slit. Use caution because they will be quite hot! Fluff up the insides with a fork. Fill the potatoes with the chicken mixture and top with the remaining? cup cheese. Before serving, top with more basil. 

23. Herb-Roasted Chicken Thighs

Enjoy juicy roasted chicken thighs that have been delicately flavored with a blend of aromatic herbs. 

The crisp skin envelops soft, succulent flesh, adding savory herbaceousness to each bite. You can try this simple recipe: 

Ingredient: 

• 4 (6-8 oz. each) bone-in skin-on chicken thighs (pasture-raised, organic when possible)
• 2 tsp dried Italian herbs (or sub 1 tsp dried basil + 1 tsp dried oregano)
• 1 tsp sea salt
• 1 tsp red pepper flakes (optional)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 Tbsp olive oil or avocado oil
• 1 medium lemon, thinly sliced into rounds
• 3-4 Tbsp fresh hardy herbs (thyme, rosemary, sage // removed from thick stems and torn a bit // optional)

Recipe:  

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and heat a 10-inch cast iron pan (or other oven-safe skillet) on the hob.

Combine the Italian herbs, sea salt, red pepper flakes (optional), black pepper, and garlic powder in a small bowl. Then season both sides of the chicken thighs with the spice mixture. They should be thoroughly seasoned and evenly covered.

Heat the olive or avocado oil in a skillet over medium-high heat. When the oil is hot, add the chicken thighs and sear for 3-4 minutes on each side, or until a golden brown crust forms.

Remove from the heat and scatter the lemon slices over the chicken and around the bottom of the skillet. Add your herbs of choice now: rosemary, thyme, and sage (optional).

Bake for 10-15 minutes, or until the internal temperature reaches 170 degrees F (make sure the thermometer does not strike bone for an accurate reading).

Remove from the oven and let rest for 5 minutes in the pan before serving. We prefer to pair it with roasted potatoes and our simple dairy-free pesto. In addition, roasting the chicken with olive oil and lemon creates a lovely, juicy sauce that may be served on the side to pour over the chicken and potatoes!

Fresh is best, but leftovers can be kept covered in the refrigerator for up to 3 days. Reheat till hot in the oven or microwave. Not suitable for freezing.

24. Chicken and Broccoli Stir-Fry 

Soft chicken combines with vivid broccoli in this quick and nutritious stir-fry, which is soaked in a savory sauce that improves every taste. 

Ingredient: 

• 1 lb chicken breast, (boneless skinless), cut into 3/4″ pieces
• 2 Tbsp cooking oil, (I used extra light olive oil), divided
• 1 lb broccoli, cut into florets (about 5 cups)
• 1 small yellow onion, sliced into strips
• 1/2 lb white button mushrooms, thickly sliced
• Stir Fry Sauce Ingredients:
• 2/3 cup low-sodium chicken broth
• 3 Tbsp low sodium soy sauce, (use Tamari for gluten-free), or added to taste
• 2 Tbsp light brown sugar, packed (or honey to taste)
• 1 Tbsp corn starch
• 1 Tbsp sesame oil
• 1 tsp fresh ginger, peeled and grated (lightly packed)
• 1 tsp garlic (2 small cloves), grated
• 1/4 tsp black pepper, plus more to season chicken

Recipe: 

In a small dish, whisk together all of the sauce components to dissolve the sugar and cornstarch (warm broth will help the sugar dissolve faster). Set aside the sauce.

Season gently with pepper and cut the chicken into small bite-sized pieces (no more than 3/4″ thick). Over medium-high heat, heat a big heavy skillet or wok. Add 1 tablespoon of oil. 

Allow the chicken to rest in a single layer for 1 minute to sear, then stir fry for another 5 minutes, or until golden brown and cooked through, then transfer to a bowl and loosely cover to keep warm. 

Add another 1 tablespoon oil to the skillet, along with the broccoli florets, sliced onion, and sliced mushrooms. Reduce heat to medium/low after 3 minutes, or until mushrooms are cooked and broccoli is crisp-tender.

Give the sauce a brief toss to remove any settling starch before pouring it over the vegetables. Simmer for 3-4 minutes, or until the sauce has thickened and the flavors of the garlic and ginger have mellowed. To thin the sauce, add a tablespoon of water at a time.

Return the chicken to the pan and continue to stir for 30 seconds, or until heated through. Serve with hot rice and more soy sauce to taste.

25. Mediterranean Chicken Skewers

With these Mediterranean-spiced grilled chicken skewers, you can immerse yourself in a delectable dining experience. 

Each luscious bite embodies the vivid spices of the region, infusing the soft chicken with a fragrant combination. You can try this awesome recipe below: 

Ingredient: 

• 1 cup plain whole milk Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons paprika
• ½ teaspoon cumin
• ⅛ teaspoon cinnamon
• 1 teaspoon crushed red pepper flakes (reduce to ½ teaspoon for less heat)
• Zest from one lemon
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1¾ teaspoons salt
• ½ teaspoon freshly ground black pepper
• 5 garlic cloves, minced
• 2½ to 3 pounds boneless skinless chicken thighs, trimmed of excess fat and cut into 1½-inch pieces (see note)
• 1 large red onion, cut into 1-inch chunks
• Vegetable oil, for greasing the grill

Recipe: 

Combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper, and garlic in a medium mixing bowl.

To make cleanup easier, line a baking pan with aluminum foil. Thread the chicken and red onions onto metal skewers, folding if the pieces are long and thin. 

Make sure not to overcrowd the skewers. (Note: 6-8 skewers are required.) Place the kabobs on the baking sheet that has been prepped. 

Brush the marinade all over the meat to thoroughly coat it. Refrigerate for at least eight hours or overnight.

Preheat the grill to medium-high temperature. To grease the grill, briefly dip a wad of paper towels in vegetable oil and massage over the grates several times with tongs until glossy and coated.

For 13 to 15 minutes, grill the chicken kabobs until golden brown and cooked through, flipping the skewers occasionally. 

(Because of the yogurt marinade, these kabobs are prone to sticking to the grill grates; if required, scrape underneath the kabobs to release them.) Place the kabobs on a plate to serve.

26. Thai Peanut Chicken Lettuce Wraps 

Delight in the flavourful thrill of light chicken wrapped in crisp lettuce leaves and bathed in a creamy peanut sauce. A tantalizing interplay of textures and flavors is introduced in this gourmet fusion. 

Ingredient: 

• 2-3 boneless skinless chicken breasts
• salt and pepper to taste – (I used about ½ teaspoon salt and ¼ teaspoon pepper)
• 1 red bell pepper – diced
• 2 tablespoons oil
• 1 head butter lettuce – leaves separated
• Sauce (see note)
• 4 tablespoons creamy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons water
• ½ teaspoon garlic powder
• 2 teaspoons brown sugar
• 1 teaspoon sriracha
• 1/4 teaspoon sesame oil – (if you have it on hand)
• ¼ cup roasted peanuts – roughly chopped
• optional: lime wedges and cilantro for serving

Recipe: 

Set aside while you whisk together the sauce ingredients. Chicken should be diced into small pieces, no larger than 1/2 inch.

Drizzle some oil into the pan. Cook for 5 minutes over medium heat until the chicken is browned. Cook for another 2-3 minutes, or until the red peppers are soft and the chicken is thoroughly cooked.

Fill lettuce leaves with the chicken-pepper combination, then top with the peanut sauce and chopped peanuts. If preferred, garnish with fresh lime wedges and chopped cilantro.

27. Chicken Pesto Zucchini Noodles

Enjoy a lighter, more refreshing supper with zucchini noodles that delicately intertwine with basil pesto and are topped with juicy grilled chicken. Here’s a beautiful recipe for you to try: 

Ingredient: 

• 4 medium-large zucchini (about 2 pounds), trimmed
• ¾ teaspoon salt, divided
• 2 cups packed fresh basil leaves
• ¼ cup pine nuts toasted
• ¼ cup grated Parmesan cheese
• 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons lemon juice
• 1 large clove garlic, quartered
• ½ teaspoon ground pepper
• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces

Recipe: 

Cut zucchini lengthwise into long, thin strands with a spiral vegetable slicer. Cut the strands here and there to keep the noodles from becoming too long. 

Toss the zucchini in a colander with 1/4 teaspoon salt. Allow to drain for 15 to 30 minutes, then squeeze gently to remove any extra liquid.

In the meantime, in a tiny food processor, combine basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper, and 1/4 teaspoon salt. Process until nearly smooth.

In a large skillet over medium-high heat, heat 1 tablespoon oil. Place the chicken in a single layer and season with the remaining 1/4 teaspoon salt. 

Cook, stirring constantly, for 5 minutes, or until just cooked through. Transfer to a large mixing dish and stir in 3 tablespoons pesto.

To the pan, add the remaining 1 tablespoon oil. Toss in the drained zucchini noodles for 2 to 3 minutes, or until heated. Place in the bowl with the chicken. Toss in the remaining pesto until evenly coated.

28. Lemon Pepper Chicken Salad 

Enjoy the flavor harmony of delicate lemon pepper chicken atop a vivid bed of mixed greens drizzled with a tangy citrus dressing. Here’s how to try yours:  

Ingredient: 

• 3 cups cooked chicken (1 lb chicken) 6 servings
• ½ cup mayo (homemade or purchased)
• 1 tablespoon lemon juice
• lemon zest, from 1 lemon
• 1/4 teaspoon lemon pepper seasoning
• 1 stalk celery, diced
• pinch of salt
• options
• red onion, diced
• green onion, sliced
• slivered almonds
• dried cranberries

Recipe:

Chicken should be cut into small pieces or shredded.

It’s preferable to shred chicken while it’s still warm, but let any chicken cool completely before mixing with mayo.

Combine the chicken with the mayonnaise, then add the lemon juice, lemon zest, and lemon pepper spice.

Incorporate the celery.

Add any other ingredients, such as red onion, green onion, almonds, or dried cranberries.

Season with salt to taste.

29. BBQ Chicken Stuffed Sweet Potatoes

Delicious roasted sweet potatoes are converted into vessels of healthy delight, generously stuffed with delectable shredded BBQ chicken. 

The combination of soft sweet potatoes and savory chicken creates a beautiful blend of flavors and textures, ensuring a genuinely fulfilling evening.

Ingredient: 

• 4 sweet potatoes
• 3 medium chicken breasts
• 2 tbsp avocado oil, or olive oil
• 3/4 cup chicken broth
• 8 ounces or more BBQ sauce
• 1/2 cup sliced red onion
• 1/3 cup chopped cilantro
• salt and pepper, to taste

Recipe: 

Preheat the oven to 400 degrees F.

Wash your sweet potatoes and line a baking sheet with parchment paper. Bake the sweet potatoes for 60 minutes after poking them 5-6 times with a fork or sharp knife. You may need to change the cooking time if you have large or little sweet potatoes.

As the sweet potatoes bake, heat the oil in a sauté pan over medium heat. Cook for 5 minutes after adding the chicken breasts and seasoning with salt and pepper. 

Cook for a further 7-10 minutes, or until the chicken is cooked through (to 165 degrees Fahrenheit), flipping once. 

Remove the chicken from the pan and shred it with two forks or a stand mixer (for more information, read my Shredded Chicken post).

In a mixing bowl, combine the shredded chicken and the BBQ sauce. Slice each sweet potato in half, fill with BBQ chicken, and top with red onion and cilantro.

30. Orange Ginger Chicken Stir-Fry 

This bright stir-fry features delicate chicken and a colorful array of vegetables, all infused with a tantalizing blend of zesty orange and aromatic ginger. Here’s a simple recipe for you to try: 

Ingredient: 

• 1 lb. boneless, skinless chicken breasts, thinly sliced (may substitute chicken thighs)
• 1½ Tbsp. Thrive Culinary Algae Oil, divided
• ⅓ cup coconut aminos
• Juice of 1 orange
• 2 tsp. orange zest
• 2 Tbsp. water
• 2 cloves garlic, minced (may substitute 1 tsp. garlic powder)
• 1 tsp. freshly grated ginger (may substitute ½ tsp. dried ground ginger)
• 1 small head of broccoli, cut into florets (about 4 cups)
• ½ cup sliced onion
• 3 medium carrots, peeled and thinly sliced
• 1 bell pepper, any color, thinly sliced
• 2 green onions, white and green parts thinly sliced

Recipe: 

In a small bowl, combine coconut aminos, orange juice, zest, water, garlic, and ginger if using dried (if using fresh, save for later). Set aside.

½ tablespoon oil in a large sauté pan, wok, or skillet over high heat (medium-high if using a cast iron skillet).

Cook until the center of the chicken is no longer pink. Transfer the chicken to a platter and continue with the remaining 12 Tbsp. oil and chicken.

Before adding ½ Tbsp. oil, wipe the pan clean (if desired). When the pan is hot, add the onions and carrots and cook for 3-4 minutes, stirring often.

Stir in the broccoli and peppers for another 3-4 minutes, then add the fresh garlic and ginger, if using, and cook for another 30 seconds, or until aromatic.

Return the chicken to the pan with the veggies, then pour the sauce over everything. Cook for an additional 1-2 minutes, or until the beef is warmed through and the vegetables are cooked to your taste.

Choose your toppings. If desired, serve over cauliflower rice for a Whole30-friendly option, or with rice or rice noodles.

31. Chicken and Black Bean Burrito Bowl 

This protein-packed bowl combines seasoned chicken, substantial black beans, fluffy rice, and an assortment of fresh toppings to create a wonderfully delicious meal. You can try this simple recipe: 

Ingredient: 

• 1 1/4 pounds NatureRaised Farms Boneless Skinless Chicken Breasts
• ¼ cup olive oil
• ⅓ cup lime juice
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• ¼ teaspoon ground cumin
• 2 cloves garlic minced
• ¼ cup water
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1-2 tablespoons chili powder depending on the heat level of your chili powder. I use a mild chili powder so I do the full 2 tablespoons.
• 3 cups cooked white or brown rice or quinoa
• 1/3 cup chopped cilantro leaves
• the juice of 1 lime
• salt and pepper to taste
• 1 15-ounce can of black beans drained and rinsed
• 1/2 cup salsa or pico de gallo
• 1 avocado thinly sliced
• 1/4 cup light sour cream
• 1/2 cup shredded romaine lettuce

Recipe: 

Pour the lime juice, olive oil, and water into a large resealable bag to make the marinade. Combine the garlic, sugar, salt, cumin, smoked paprika, onion powder, and chili powder in a mixing bowl.

Shake the bag to mix. Place the chicken in the marinade bag, close it, and refrigerate for at least 30 minutes or up to 8 hours.

Preheat a grill, grill pan, or skillet to medium-high. Cook for 5-6 minutes on each side, or until the chicken is cooked through.

Cooked chicken should be cut into bite-sized pieces. Toss the rice or quinoa in a large mixing basin with the cilantro, lime juice, and salt & pepper to taste.

Divide the rice among four bowls. On top of the rice, layer the chicken, beans, salsa, avocado, sour cream, and lettuce. Serve right away.

32. Mediterranean Chicken Wraps

A fragrant bouquet of Mediterranean-inspired veggies surrounds grilled chicken nestled within whole-grain tortillas, creating a vivid and healthful wrap. Here’s an awesome recipe for you to try: 

Ingredient: 

• 1 1/2 lbs / 650g chicken breast, skinless, boneless
• 3 garlic cloves, minced
• 1 tsp chili flakes
• 1 tsp ground black pepper
• 1 1/2 tsp mint, dried
• 1/2 cup yogurt
• 1/2 tsp dill, dried or 1 tbsp fresh
• salt and pepper to taste
• hummus
• 1 cup chopped cabbage
• everyday salad
• cooked broccoli
• 3-4 tortillas

Recipe: 

Prepare the salad by chopping the vegetables. To make the garlicky yogurt sauce, combine the yogurt, 1 garlic clove, a pinch of salt, and the dill in a blender until smooth.

Chop the chicken into bite-sized pieces and sauté in a nonstick pan with 1 tablespoon olive oil over medium-high heat. 

Stir in 2 garlic cloves, chili flakes, black pepper, and dried mint until the chicken is well covered. Cook the chicken for 8-10 minutes, or until golden brown.

Assemble the wraps and fill as much as you like…Fill a tortilla with chopped lettuce or cabbage, chicken, cooked broccoli (if using), salad, hummus, and tzatziki. Wrap like a tortilla and serve immediately.

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33. Chicken Tikka Masala

This lighter version of the famous Indian meal features delicate chicken bathed in a rich, creamy tomato-based sauce. Here is a beautiful recipe for you to try:

Ingredient:  

• 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
• 1 cup plain yogurt
• 1 1/2 tablespoons minced garlic
• 1 tablespoon ginger
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
• 1 teaspoon of salt
• For the sauce:
• 2 tablespoons of vegetable/canola oil
• 2 tablespoons butter
• 2 small onions (or 1 large onion) finely diced
• 1 1/2 tablespoons garlic finely grated
• 1 tablespoon ginger finely grated
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 14 oz (400g) tomato puree (tomato sauce/Passata)
• 1 teaspoon Kashmiri chili (optional for color and flavor)
• 1 teaspoon ground red chili powder (adjust to your taste preference)
• 1 teaspoon salt
• 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
• 1 teaspoon brown sugar
• 1/4 cup water if needed
• 4 tablespoons Fresh cilantro or coriander to garnish

Recipe: 

In a mixing bowl, combine the chicken and all of the marinade ingredients; set aside for 10 minutes to an hour (or overnight if time allows).

In a large skillet or pot, heat the oil over medium-high heat. When the chicken is sizzling, add it in batches of two or three, being careful not to crowd the pan. 

Fry for 3 minutes on each side until golden. Keep heated and set aside. (The chicken will finish cooking in the sauce.)

In the same pan, melt the butter. Fry the onions until tender (approximately 3 minutes), scraping off any browned bits adhered to the pan’s bottom. 

Sauté garlic and ginger for 1 minute, or until aromatic, before adding garam masala, cumin, turmeric, and coriander. Fry for about 20 seconds, or until aromatic, stirring occasionally.

Pour in the tomato puree, chili powders, and salt. Allow to simmer for about 10-15 minutes, stirring regularly, until the sauce thickens and turns a rich brown-red hue.

Stir the cream and sugar into the sauce. Return the chicken and its juices to the pan and simmer for an additional 8-10 minutes, or until the chicken is cooked through and the sauce is thick and bubbling. If necessary, add water to thin the sauce.

Serve over hot garlic butter rice and fresh homemade Naan bread, garnished with cilantro (coriander).

34. Herb-Crusted Baked Chicken 

Delicious chicken breasts are covered in a savory herb crust made from a combination of aromatic ingredients before being baked to a lovely golden brown finish. Here’s how to try yours: 

Ingredient: 

• 2 boneless, skinless chicken breasts (5–8 oz. each)
• 1 large egg, beaten
• 1/2 cup panko breadcrumbs
• 1/4 cup Parmesan, grated
• 2 teaspoons Italian seasoning
• 1/2 teaspoon dried sage
• Salt and pepper to taste

Recipe:  

To prepare the breading, combine breadcrumbs, Parmesan, Italian seasoning, sage, and salt & pepper to taste.

Place the chicken in the egg, then in the panko mixture, patting it in to adhere until completely coated.

Place the chicken on a baking sheet and bake at 425°F for 20 minutes, or until the chicken is cooked through and the crust has browned.

Serve immediately in a dish.

Have fun!

35. Lemon Rosemary Chicken Skewers 

The harmonic combination of these flavors infuses the dish with a fragrant essence, transforming it into a lovely centerpiece for a supper loaded with tantalizing scents and savory notes. Here is a beautiful recipe for you:  

Ingredient:  

• 3 large cloves garlic, minced
• 1 ½ tablespoons rosemary, finely chopped
• 2 tablespoons lemon juice (about 1 lemon)
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 pounds boneless skinless chicken breasts trimmed of any excess fat and cut into 2-inch pieces
• 1 large plastic resealable bag
• 2 onions
• 3 bell peppers (red, yellow, orange or green)
• canola cooking or grill spray

Recipe:  

In a small mixing bowl, combine garlic, rosemary, lemon juice, honey, Dijon mustard, olive oil, salt, and pepper.

Cut the chicken into 2-inch pieces, then place it in a large resealable plastic bag with the marinade.

Close the bag and massage the marinade into the chicken, turning it to coat it.

Marinate in the refrigerator for at least 1 hour (preferably overnight).

Remove the chicken from the fridge and cut two large onions and three large peppers into 2-inch chunks.

Preheat the grill to high heat.   Meanwhile, skewer the marinated meat and vegetables.

Spray each skewer with canola cooking spray, then grill for 5-6 minutes on both sides or until the internal temperature of the chicken reaches 165F.

36. Chicken and Vegetable Curry 

Another abundance of aromatic spices orchestrates a savory symphony that tantalizes the taste receptors in this chicken and vegetable curry.  Here is a simple recipe for you to try at home: 

Ingredient: 

• 2 Tablespoons avocado or olive oil, divided
• 1.25 lbs chicken breast or chicken thighs, cut into 1” chunks
• 1 cup yellow onion, chopped
• 3 garlic cloves, minced
• 1 Tablespoon peeled and finely chopped ginger
• 3 large carrots, peeled and chopped into thin circles
• 1 red bell pepper, thinly sliced
• 1 medium zucchini, chopped
• 1 ½ Tablespoons yellow curry powder
• 1 teaspoon paprika
• 1 ¼ teaspoon salt, plus more to taste
• 1 13.5 oz can of coconut milk
• ½ cup vegetable broth or chicken broth
• Black pepper, to taste
• Cilantro, for serving
• Cooked basmati rice, for serving

Recipe: 

In a large skillet or Dutch oven, heat 1 tablespoon of oil over medium heat. Once the oil is hot, add the chicken chunks and sauté for 9-11 minutes, or until the chicken is cooked through and browned. 

While the chicken is cooking, season it with salt and pepper. Remove the chicken from the pan and set it aside.

In the same skillet, heat 1 tablespoon of oil. Sauté the onion, garlic, ginger, and carrots for about 5-7 minutes, or until fragrant and the carrots soften slightly.

Cook for another 5 minutes after adding the red pepper and zucchini.

Stir in the curry powder, paprika, salt, coconut milk, and vegetable broth, and bring to a low boil. Reduce heat and simmer for about 10-15 minutes, or until vegetables are soft.

Return the chicken to the pan, stir, and cook for another 2-3 minutes, or until the chicken is warmed through.

Season to taste and serve with cooked rice and fresh cilantro.

37. Chicken Avocado Salad 

In this delicious and healthy salad, the smooth richness of creamy avocado blends beautifully with the grilled chicken, creating awesome tastes and textures. Here is an easy recipe for you to try: 

Ingredient:     

• 2 large cooked chicken breasts, shredded or chopped
• 2 large avocados
• 1 cup corn, from 1 cooked cob
• 6 oz lean bacon, cooked and chopped
• 1/4 cup Chives, (or green onion), chopped
• 2 Tbsp Dill, chopped, or to taste
• Lemon Dressing:
• 3 Tbsp lemon juice, freshly squeezed
• 3 Tbsp extra virgin olive oil
• 1 tsp sea salt, or to taste
• 1/8 tsp black pepper

Recipe: 

Place the 2 large cooked chicken breasts in a large mixing dish and dice or shred them.

Peel and pit two large avocados, then cut them into bite-sized pieces and add them to the mixing bowl.

Toss in 1 cup cooked corn (freshly cooked is excellent), 1/4 cup chopped green onion, chopped bacon, and 2 tablespoons fresh dill.

In a small mixing bowl, combine the dressing ingredients. Toss your salad with the dressing to blend. If desired, garnish with hard-boiled egg slices.

38. Sesame Ginger Chicken Stir-Fry 

Tender chicken sautéed with an array of crisp, colorful veggies dances harmoniously in a delightful sesame ginger sauce, offering an authentic flavor of Asian cuisine. You can try this simple recipe:  

Ingredient:   

• 1/2 cup honey
• 1/3 cup low sodium tamari, or low sodium soy sauce if preferred
• 1 tablespoon minced fresh garlic, about 4 cloves
• 1 heaping tablespoon ginger paste
• 1 teaspoon chili paste, more or less to taste (like sambal oelek)
• 1 teaspoon toasted sesame oil, or more to taste
• 2 tablespoons sesame seeds, plus more for garnish

Then for the Chicken: 

• 2 egg whites
• 1½ pounds skinless chicken breast halves
• 1/4 cup cornstarch
• 1/4 teaspoon white pepper
• pinch kosher salt

The Stir Fry:  

• 1/4 cup oil, for frying (like avocado or extra light olive oil)
• 2 cups small broccoli florets, about 1 head
• 1 medium yellow onion, chopped
• 1 large red bell pepper, seeded and chopped
• 1 tablespoon cornstarch, plus 1 tablespoon cool water for cornstarch slurry

Recipe:   

Set aside the sauce ingredients after combining them.

Whisk egg whites until foamy in a medium mixing basin. Toss in the chicken, cornflour, salt, and white pepper to coat.

Heat a tablespoon of oil in a wok or big frying pan over high heat. Add the broccoli after the oil is heated. Toss the broccoli in the oil to coat, then heat until caramelized, 5 to 6 minutes. Place the broccoli on a clean plate.

To the wok, add another teaspoon to a tablespoon of oil. When it’s hot, add the onions and red peppers, as well as a pinch of kosher salt. Toss and fry until the edges of the veggies are caramelized and softened but remain crisp. Place the bell peppers and onions in the same dish as the broccoli.

Reduce the heat to medium-high and add half of the chicken to the heated wok (adding extra oil if necessary) and cook for 6 to 7 minutes before rotating and cooking until the chicken is no longer pink. Continue with the second batch on a clean plate.

When the second batch of chicken is done, return it to the pan along with the sauce. Bring to a boil, then add the cornflour slurry. Reduce the heat to medium and continue to cook until the sauce thickens. Replace the vegetables with the sesame seeds.

Serve the ginger sesame chicken over cooked rice, topped with sliced green onions, cilantro, and more sesame seeds if preferred.

39. Chicken Caprese Pasta

A harmonic, light pasta experience is created by combining whole-grain pasta, tender chicken, bright cherry tomatoes, creamy fresh mozzarella, and aromatic basil. 

Ingredient:   

• 8 ounces whole grain pasta any shape you like (I used rotini)
• 3 tablespoons olive oil divided, plus additional for the pasta
• 1 1/4 pounds Just BARE Organic Boneless Skinless Chicken Breast Fillets cut into 1/2-inch cubes
• 1/2 teaspoon kosher salt divided, plus additional for cooking the pasta
• 1/2 teaspoon black pepper divided
• 2 pints cherry tomatoes or grape tomatoes, halved if large
• 3 garlic cloves minced
• 3 tablespoons balsamic vinegar
• 2 cups roughly chopped fresh spinach
• 1/4 cup tightly packed fresh basil leaves sliced into thin strips
• 4 ounces mozzarella cheese cut into cubes

Recipe:  

Get a big saucepan of salted water to a boil. Cook pasta until al dente according to package directions. 

Drain the pasta and reserve approximately 1/2 cup of the cooking liquid. To prevent sticking, toss the pasta with a little olive oil and set aside.

Meanwhile, in a big, deep skillet, heat 2 tablespoons olive oil on high. Add the chicken, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook until the chicken is no longer pink in the center, about 3 minutes per side. Remove to a plate, then carefully wipe the pan with a paper towel, making sure not to burn your fingers.

Lower the heat to medium and stir in the last 1 tablespoon olive oil. Combine the tomatoes, garlic, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper in a mixing bowl. 

Simmer for 1 minute, then reduce to a low heat and continue to simmer for 5 to 7 minutes, stirring periodically, until the tomatoes soften and wrinkle. Cook for 30 seconds after adding the balsamic vinegar.

Add the drained pasta, reserved chicken, and spinach to the skillet and heat until the spinach begins to wilt. If the pasta appears to be too dry, add some of the reserved pasta water. Remove from the heat and add the basil and mozzarella. Serve right away.

40. Lemon Dill Chicken 

Grilled chicken with the zesty fragrance of fresh lemon and pungent dill is a perfect choice for those looking for a lighter, tangier dining experience. Here’s a quick and tasty recipe for you to try: 

Ingredient: 

• 4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
• Salt & freshly ground pepper, to taste
• 3 teaspoons extra-virgin olive oil, or canola oil, divided
• ¼ cup finely chopped onion
• 3 cloves garlic, minced
• 1 cup reduced-sodium chicken broth
• 2 teaspoons flour
• 2 tablespoons chopped fresh dill, divided
• 1 tablespoon lemon juice

Recipe: 

Season both sides of the chicken breasts with salt and pepper. In a large heavy skillet over medium-high heat, heat 1 1/2 teaspoons oil. 

Sear the chicken on both sides until nicely browned, about 3 minutes per side. Place the chicken on a platter and tent with foil.

Turn the heat down to medium. To the pan, add the remaining 1 1/2 teaspoons oil. Cook, stirring constantly, for 1 minute after adding the onion and garlic. 

In a measuring cup, combine broth, flour, 1 tablespoon dill, and lemon juice; pour into pan. Cook, whisking constantly, for 3 minutes, or until slightly thickened.

Bring the chicken and any accumulated liquids to the pan; decrease heat to low and simmer for 4 minutes, or until the chicken is cooked through. Place the chicken on a heated plate. Season the sauce with salt and pepper before spooning it over the chicken. Garnish with the remaining 1 tablespoon fresh dill, chopped.

Conclusion 

Awesome right? Yeah! So, there you have it, a collection of delicious, nutritious, and low calorie chicken recipes that are sure to please you and your loved ones. 

Remember, eating healthy doesn’t have to be bland. With a little creativity, you can enjoy tasty dishes that are also good for you. Now get cooking and enjoy some healthy and delicious chicken!