Posts tagged: healthy chicken recipes

6 Best Healthy Chicken Recipes That Are So Easy To Make

Never run out of ideas with these best healthy chicken recipes. These recipes have less than 490 calories per serving. These chicken recipes are easy to make, with just a few ingredients needed.

1. Pesto Chicken Pasta

Ingredients:

• 1 tsp olive oil
• 4 oz chicken breast
• salt and black pepper to taste
• 1/4 tsp garlic powder
• 5 grape tomatoes (halved)
• 4 oz whole-wheat pasta (cooked)
• 1 tbsp pesto
• 2 basil leaves (optional for garnishing)

Instructions:

This recipe serves one with 410 calories.

Set a non-stick frying pan over medium-high heat.
Add 1 tsp olive oil and heat it.
Add 4 oz chicken breast into the pan.
Season with salt, black pepper and garlic powder.
Cook for 3-5 minutes on one side.
Flip on the other side, then season with salt, black pepper and garlic powder.
Cook for 3-5 minutes until cooked.
Once done, remove from the pan and transfer to a plate.
Let it cool, then cut into strips.
Set aside.

In a mixing bowl, add halved grape tomatoes and cooked whole-wheat pasta.
Drizzle 1 tbsp pesto.
Mix well to combine.
Transfer to a plate.
Place the chicken strips on top.
Garnish with basil leaves.
Enjoy!

2. Chicken Salad

Ingredients:

• 5 grape tomatoes (quartered)
• 3 leaves lettuce (chopped)
• 1 hard-boiled egg (shredded)
• 4 oz chicken breast (boiled and shredded)
• 1 oz diced avocado (optional)

Dressing:

• 1 tsp olive oil
• 1 tsp white vinegar
• salt and black pepper to taste

Instructions:

This recipe serves one with 320 calories.

In a sauce bowl, mix the dressing ingredients.
Set aside.

Prepare a mixing bowl.
Add quartered grape tomatoes, chopped lettuce and shredded hard-boiled egg.
Add boiled and shredded chicken breast.
Drizzle with the dressing.
Add diced avocado.
Toss to combine.
Enjoy!

3. Avocado Chicken Salad

Ingredients:

• 1/4 medium red onion (sliced)
• 7 grape tomatoes (quartered)
• 3 oz ripe mango (diced)
• 1 tbsp cilantro (finely chopped)
• 1/4 cup corn
• 4 oz boiled chicken breast (diced)
• 1 oz diced avocado (optional)

Dressing:

• 1 tsp olive oil
• 1 tsp lime juice
• 1 tsp honey
• salt and black pepper to taste

Instructions:

This recipe serves one with 390 calories.

Prepare a sauce bowl.
Mix all ingredients for the dressing.
Set aside.

Prepare a mixing bowl.
Add sliced medium red onion, quartered grape tomatoes and diced ripe mango.
Sprinkle finely chopped cilantro.
Add corn, diced chicken breast and diced avocado.
Drizzle the dressing on top.
Toss to combine well.
Enjoy!

4. Chicken Curry

Ingredients:

• 1/4 medium yellow onion (chopped)
• 1 tsp olive oil
• 5 oz chicken breast (chopped)
• 1 clove garlic (minced)
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp paprika
• 1/4 tsp ground turmeric
• salt and black pepper to taste
• 1/2 cup low-sodium chicken broth
• 2 oz crushed tomatoes
• 1 tbsp heavy cream
• 1 cup brown rice (cooked)
• some chopped cilantro (optional for garnishing)

Instructions:

This recipe serves one with 490 calories.

Set a non-stick frying pan over medium-high heat.
Add olive oil and heat it.
Add chopped yellow onion and saute until soft.
Add chopped chicken breast.
Stir and cook for 5-7 minutes or until the chicken changes color.
Add minced garlic and saute until fragrant.
Season with ground cumin, coriander, paprika, turmeric, salt and black pepper.
Stir to combine.
Add low-sodium chicken broth and crushed tomatoes.
Stir to combine.
Bring to a boil.
Once it boils, add heavy cream.
Stir until cream melts.
Slightly cover the lid and let it simmer until sauce thickens.
Once the sauce is thick, uncover the pan.
Stir for 30 seconds.
Remove from the heat and transfer to a plate.
Serve with cooked brown rice.
Garnish with some chopped cilantro.
Enjoy!

5. Roasted Chicken & Peppers

Ingredients:

• 1/2 medium red bell pepper (julienned)
• 1/2 medium yellow bell pepper (julienned)
• 1/4 tsp garlic powder
• salt and black pepper to taste
• 2 chicken legs
• 1 tsp olive oil
• 2 oz spinach (chopped)
• 1/2 oz feta cheese (crumbled)

Seasoning Mix:

• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp paprika
• salt and black pepper to taste

Instructions:

This recipe serves one with 310 calories.

Preheat oven to 350 F.

Prepare a sauce bowl.
Mix all ingredients for seasoning mix.
Set aside.

In a mixing bowl, add julienned bell peppers.
Season with garlic powder, salt and black pepper.
Mix well.

Transfer the seasoned bell peppers into a parchment-lined baking tray.
Add the chicken legs into the tray.
Rub the seasoning mix on the chicken legs.
Spray with olive oil.
Place inside the preheated oven.
Bake for 50-60 minutes or until chicken legs are golden brown.
Once done, remove from the oven and let it cool for 1-2 minutes.

Prepare a plate.
Add chopped spinach, followed by the roasted bell peppers and chicken legs.
Sprinkle with crumbled feta cheese.
Enjoy!

6. Chicken & Green Beans

Ingredients:

• 5 oz green beans (ends removed)
• 6 oz chicken breast (sliced)
• 1 tsp olive oil
• 1 tsp soy sauce
• black pepper to taste
• 1 tbsp parsley (chopped)
• 1/4 tsp Italian seasoning
• 1/4 tsp dried thyme

Instructions:

This recipe serves one with 370 calories.

Set a pot filled with salted water.
Add green beans.
Slightly cover the lid and bring to a boil.
Once it boils, remove it from the heat.
Transfer the green beans to a plate.
Set aside.

Set a non-stick frying pan over medium-high heat.
Add olive oil and heat it.
Add sliced chicken breast into the pan.
Stir and cook for 3-5 minutes.
Add soy sauce and black pepper to taste.
Continue to stir until the chicken is cooked.
Add boiled green beans and chopped parsley.
Season with Italian seasoning and dried thyme.
Stir to combine.
Remove from the heat and transfer to a plate.
Enjoy!

6 Best Healthy Chicken Recipes That Are So Easy To Make
Images – https://www.youtube.com/watch?v=4OW2sL21VvA

Jerk Chicken Recipe | Crockpot Recipes

Jerk chicken is a famous dinner dish in Jamaica and the Caribbean. It is a delicious crockpot chicken recipe, with fried chicken breasts mixed with a spicy sauce. Serve it with rice and a vegetable side dish.

Ingredients:

• 6 chicken breasts (skin on)
• 1/2 medium yellow onion (chopped)
• 1/3 cup soy sauce
• 1/4 cup distilled white vinegar
• 1 tbsp brown sugar
• 2 tsp thyme
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1 green jalapeno (chopped)
• 2 spring onions (chopped)
• sprinkle of Jake’s seasoning
• 1 tbsp + 2 tbsp vegetable oil (for frying)
• lime wedges (optional for garnishing)
• lemon wedges (optional for garnishing)

Instructions:

Season all sides of six chicken breasts with Jake’s seasoning.
Set aside.

Set a large frying pan over medium-high heat.
Add 2 tbsp of vegetable oil and heat it.
Add the seasoned chicken breasts into the pan.
Fry until both all sides are browned.
Once done, remove from the heat and set aside.

Prepare a hand blender.
Add chopped jalapeno, spring onions, and yellow onion.
Pour distilled white vinegar and soy sauce.
Add the seasonings – thyme, ground cloves, nutmeg, allspice, and brown sugar.
Drizzle a tablespoon of vegetable oil.
Blend until well combined.
Set aside dressing.

In a crockpot, add in the cooked chicken breasts.
Pour the dressing.
Cover the crockpot and cook in high for 4 hours.
Once done, transfer to a plate and serve with rice.
Enjoy!

Jerk Chicken Recipe - Crockpot Recipes
Images – https://www.youtube.com/watch?v=oHxIidn7c54

5 Easy & Healthy Meal Prep Recipes

Prepare your meals for the week ahead of time with these five easy and healthy meal prep recipes. The main ingredients are chicken, salmon, and vegetables that are flavored with a mix of herbs and spices. These healthy meals can be stored in the fridge for up to 3-4 days.

1. Balsamic Chicken & Veggies Meal Prep

Ingredients:

• 2 sweet potatoes (unpeeled and julienned)
• olive oil to taste
• salt and black pepper to taste
• 2 bunches asparagus (chopped)
• 1 lb chicken tenders (skinless and boneless)

Sauce:

• 1/3 cup balsamic vinegar
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic (minced)
• 1/4 tsp black pepper
• 1/2 tsp salt

Instructions:

Preheat oven to 400 F.

Prepare a parchment-lined baking tray.
Lay the julienned sweet potatoes on the tray.
Drizzle with olive oil to taste.
Season with salt and black pepper to taste.
Massage the sweet potato to coat well.
Place the tray inside the preheated oven.
Let it bake for 20 minutes.
Once done, remove from the oven.
Move the sweet potatoes on the side of the tray.
Add chopped asparagus.
Drizzle with olive oil to taste.
Season with salt and pepper to taste.

Meanwhile, season chicken tenders with salt and pepper.
Add to the baking tray.
Place inside the oven and bake for 15 minutes.
Once done, remove from the oven and set aside.

Sauce:

Set a saucepan over medium-high heat.
Add balsamic vinegar, white wine vinegar, olive oil, and lemon juice.
Add minced garlic.
Season with salt and black pepper to taste.
Let it simmer for 5 minutes until thick.
Reduce to medium heat.
Remove from the heat.
Set aside.

Assembly:

Transfer chicken tenders and veggies on a plate.
Drizzle with sauce.
Serve and enjoy!

You can divide into portions and prepare for a week’s meal.
Enjoy!

2. Chicken Burrito Bowls

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion (diced)
• salt to taste
• black pepper to taste
• 1 lb chicken breast (skinless and cubed)
• 2 cloves garlic (minced)
• 16 oz salsa
• 15 oz black beans
• 1 cup brown rice (cooked)
• chopped green onions (optional for garnishing)

Instructions:

Set a large skillet over medium-high heat.
Add 1 tbsp olive oil and heat it.
Add diced yellow onion and season with salt.
Saute for a minute until the onion is soft.
Make a round in the center.
Add cubed chicken breast.
Season with salt and black pepper to taste.
Stir and cook until the chicken changes color.
Add minced garlic, salsa, black beans, and cooked brown rice.
Stir to combine.
Let it simmer for 5 minutes.
Once done, remove from the heat.
Transfer to a plate and garnish with chopped green onions.
Serve and enjoy!

You can also divide into portions and prepare for a week’s meal.

3. Garlic Chicken & Veggies Pasta

Ingredients:

Chicken:

• 2 tbsp olive oil
• 1 lb chicken breasts (diced)
• 1 tsp salt
• 1 tsp pepper
• 1 tsp oregano

Vegetables:

• 2 carrots (sliced)
• 1 zucchini (sliced)
• 1 yellow squash (sliced)
• 4 cups kale (diced)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 2 cloves garlic (minced)

• 3 cups whole wheat rotini (cooked)
• 1 tsp oregano

Instructions:

Set a large pan over medium-high heat.
Add olive oil and heat it.
Add diced chicken breasts.
Season with salt, pepper, and oregano.
Fry until chicken changes color.
Once cooked, remove from the pan and transfer to a bowl.
Set aside.

In the same pan, sliced carrots, zucchinis, and yellow squash.
Stir and cook until tender.
Add diced kale.
Season with olive oil, salt, and pepper.
Stir and cook until kale has wilted.
Add minced garlic, cooked whole wheat rotini, and cooked cubed chicken.
Season with oregano.
Stir until well combined.
Remove from the heat and transfer to a plate.
Serve and enjoy.

You can also divide into portions and prepare for a week’s meal.
It can be stored in the fridge for up to 4 days.

4. Portobello Fajita Bowl

Ingredients:

• 1 yellow bell pepper (julienned)
• 1 red bell pepper (julienned)
• 1 green bell pepper (julienned)
• 1/2 tsp salt
• 1/4 tsp cumin powder
• 1/2 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp red pepper flakes

• 4 portobello mushrooms (sliced)
• 1/2 tsp salt
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cumin powder
• 1/2 tsp red pepper flakes

• 1 white onion (chopped)
• 3 cloves garlic (minced)
• olive oil (for sauteing)
• black beans (optional for additional topping)
• corn (optional for additional topping)
• chopped cilantro (optional for garnishing)
• lime wedges

Instructions:

In a bowl, add julienned bell peppers.
Season with salt, cumin powder, smoked paprika, chili powder, and red pepper flakes.
Mix to coat bell peppers well.
Set aside.

In another bowl, add sliced portobello mushrooms.
Season with salt, chili powder, smoked paprika, cumin powder, and red pepper flakes.
Mix to coat mushrooms well.
Set aside.

Set a skillet over medium-high heat.
Add some olive oil and heat it.
Saute chopped white onion until soft.
Add minced garlic and seasoned bell peppers.
Stir and cook until tender.
Once done, remove from the skillet and transfer to a plate.
Set aside.

In the same skillet, add seasoned mushrooms.
Stir and cook until soft.
Remove from the heat and transfer to a plate.
Set aside.

Serve with rice, black beans, and corn.
Garnish with chopped cilantro.
Squeeze in juice from a lime wedge.
Enjoy!

You can also divide into portions and prepare for a week’s meal.
It can be stored in the fridge for up to 4 days.

5. Garlic Paprika & Balsamic Soy Salmon

Ingredients:

• 1/2 cup soy sauce
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tbsp garlic (minced)
• 2 x 6 oz salmon fillet (skin-on)

• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp pepper
• 2 x 6 oz salmon fillet (skin-on)

• 1 carrot (sliced)
• 5 oz green beans (ends removed)
• 5 oz asparagus
• 1 yellow squash (sliced)
• olive oil to taste
• salt and pepper to taste

Instructions:

In a bowl, add 1/2 cup soy sauce, 1/2 cup balsamic vinegar, and 1/4 cup olive oil.
Add 1 tbsp minced garlic.
Mix well.
Add two salmon fillets and coat it well.
Cover with clingfilm.
Put inside the fridge and chill for 30 minutes.

Meanwhile, prepare a small bowl.
Add 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp pepper.
Mix well.
Rub the mixture on two salmon fillets.

Preheat oven to 450 F.

Place the four salmon fillets on a parchment-lined baking tray.
Add sliced carrots, green beans, asparagus, and yellow squash,
Drizzle with olive to taste.
Season with salt and pepper to taste.
Place it inside the preheated oven and bake for 11 minutes.
Once done, remove from the oven.
Serve with rice.
Enjoy!

You can also divide into portions and prepare the week’s meals.
It can be stored in the fridge for up to 3 days.

5 Easy & Healthy Meal Prep Recipes
Images – https://www.youtube.com/watch?v=1S3998B6BjI