13 Healthy Chicken Recipes For Weight Loss

Chicken is a staple food in most family dinners and friends get-togethers. It’s an ingredient easily available in the grocery store. You can make a wide variety of different recipes with chicken as one of the ingredients. Chicken is generally also cited as much healthier than other meat. Here are easy and quick 13 healthy chicken recipes for weight loss you can cook for lunch or dinner.

1. Avocado Chicken Salad

Ingredients:

• 5 oz chicken breast
• 1/2 medium cucumber (chopped)
• 8 cherry tomatoes (halved)
• 1/4 medium yellow onion (chopped)
• 1 tbsp parsley (finely chopped)
• 1 oz avocado (chopped)
• 1 tsp olive oil

Chicken seasoning rub:

• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/8 tsp dried oregano
• 1/8 tsp chili powder
• 1/8 tsp ground cumin
• 1/8 tsp paprika
• Salt and black pepper to taste

Salad dressing:

• 2 tbsp lemon juice
• Salt and black pepper to taste

Instructions:

Good for one serving.

In a mixing bowl, add chopped cucumber, halved cherry tomatoes, chopped yellow onion, finely chopped parsley, and chopped avocado.
Set aside.

Chicken seasoning rub:

In a small bowl, mix all seasonings – garlic powder, onion powder, dried oregano, chili powder, ground cumin, paprika, salt, and pepper to taste.
Mix until well combined.

Rub the seasoning mixture on both sides of the chicken breast.
Set a large pan over medium-high heat.
Add 1 tsp olive oil and warm it up.
Fry the seasoned chicken breast until golden brown.
Chop into bite-sized pieces.
Add to avocado salad set aside earlier.

Salad dressing:

Mix 2 tbsp lemon juice, salt, and black pepper to taste.
Drizzle on the avocado and chicken salad.
Mix until well combined.
Transfer to a plate.
Serve and enjoy!

2. Ground Chicken with Carrots

Ingredients:

• 5 oz ground chicken
• 2 medium carrots (peeled and chopped)
• 1 tsp olive oil
• 2 tbsp water
• 1 garlic clove (minced)
• 1/4 medium yellow onion (chopped)
• 1/4 medium yellow bell pepper (chopped)
• 1/4 tsp ground cumin
• Salt and black pepper to taste
• Pinch of chili powder
• 1 oz mozzarella cheese (shredded)
• 1 tbsp parsley (finely chopped)

Instructions:

Good for one serving.

Set a large pan over medium-high heat.
Spray 1 tbsp olive oil and warm it up.
Add chopped carrots and 2 tbsp water.
Cover the lid and let it simmer until carrots soften.
Add minced garlic and ground chicken.
Stir and cook until chicken changes color.
Add chopped yellow onion and yellow bell pepper.
Season with ground cumin, chili powder, salt, and black pepper.
Add shredded mozzarella cheese and finely chopped parsley.
Stir until well combined and cheese melts.
Remove from the heat and transfer to a plate.
Serve and enjoy!

3. Lettuce Salad with Chicken

Ingredients:

• 5 oz chicken breast
• 2 lemon slices
• 2 bay leaves
• 2 lettuce leaves (chopped)
• 1 medium carrot (peeled and grated)
• 2 green onions (chopped)
• 1 tsp olive oil
• 1 tsp white vinegar
• 1 tsp soy sauce
• 1 tsp honey
• Pinch of black pepper

Instructions:

Good for one serving.

In a small pot, boil chicken breast.
Add a pinch of salt, 2 lemon slices, and 2 bay leaves.
Once chicken is cooked, remove it from the heat.
Shred the chicken and set aside.

Mix olive oil, white vinegar, soy sauce, honey, and black pepper.
Set aside.

In a mixing bowl, add chopped lettuce leaves, grated carrot, chopped green onions, and shredded chicken.
Drizzle with the salad dressing mixture set aside earlier.
Mix until well combined.
Transfer to a plate.
Serve and enjoy!

4. Chicken & Green Bean

Ingredients:

• 6 oz chicken breast (cut into strips)
• 5 oz green beans
• 1 tsp olive oil
• 1 tsp soy sauce
• Pinch of black pepper to taste
• 1 tbsp parsley (finely chopped)
• 1/4 tsp Italian seasoning
• 1/4 tsp dried thyme

Instructions:

Good for one serving.

Boil 5 oz green beans.
Set aside.

Set a large pan over medium-high heat.
Spray 1 tsp olive oil and warm it up.
Add chicken breast strips.
Season with soy sauce and black pepper to taste.
Fry until golden brown.
Add boiled green beans.
Season with Italian seasoning and dried thyme.
Add finely chopped parsley.
Stir and cook until well combined.
Remove from the heat and transfer to a plate.
Serve and enjoy!

5. Chicken with Zucchini

Ingredients:

• 1 tsp olive oil
• 5 oz white potatoes (peeled and chopped)
• 5 oz white zucchini (unpeeled and chopped)
• 2 tbsp water
• 4 oz chicken breast (cut into small strips)
• 1/4 tsp rosemary (chopped)
• 1/4 tsp garlic powder
• 1/4 tsp dried oregano
• Salt and black pepper to taste

Instructions:

Good for one serving.

Set a large pan over medium-high heat.
Spray 1 tsp olive oil and warm it up.
Add white potatoes and white zucchini.
Add 2 tbsp water.
Cover the lid and let it simmer until vegetables soften.
Add chicken breast strips and cook until chicken changes color.
Season with chopped rosemary, garlic powder, dried oregano, salt, and black pepper.
Stir and cook until well combined.
Remove from the heat and transfer to a plate.
Serve and enjoy!

6. Cauliflower Chicken Fried Rice

Ingredients:

• 1/2 small head cauliflower

For egg crepe:
• 1 egg + 1 egg white
• Salt and black pepper to taste
• Few drops of olive oil

• 1 tsp olive oil
• 1 garlic clove (minced)
• 1 tsp grated fresh ginger
• 4 oz chicken breast (chopped)
• 1/2 medium red bell pepper (julienned)
• 1 green onion (chopped)
• Salt and black pepper to taste
• 1 tsp oregano

• 1/2 tbsp reduced-sodium soy sauce

Instructions:

Good for one serving.

Put 1/2 small head cauliflower in a food processer.
Push until it is riced.
Set aside.

For egg crepe:
In a small bowl, add 1 egg, 1 egg white, salt, and black pepper to taste.
Whisk until well combined.
Set a frying pan over medium heat.
Add a few drops of olive oil and brush it on the pan.
Add egg mixture and cover the lid.
Let it cook for a few minutes.
Remove from the heat and transfer to a chopping board.
Cut into small pieces and put in a bowl.
Set aside.

Set a frying pan over medium-high heat.
Spray olive oil and warm it up.
Saute minced garlic and grated fresh ginger.
Add chopped chicken breast.
Stir and cook until chicken changes color.
Add red bell pepper and green onion.
Season with oregano, salt, and black pepper to taste.
Stir and cook until well combined.
Remove from heat and transfer to a plate.
Set aside.

Set a large pan over medium heat and add riced cauliflower.
Stir for a few minutes.
Add the chicken mixture and chopped egg crepe set aside from earlier.
Add reduced-sodium soy sauce.
Stir and cook until well combined.
Remove from the heat and transfer to a plate.
Serve and enjoy!

7. Chicken Vegetable Soup

Ingredients:

• 2 chicken thighs (skinless, boneless, and cut into smaller strips)
• 1 tsp olive oil
• 1 garlic clove (minced)
• 1/4 medium red onion (chopped)
• 1/2 medium yellow bell pepper (chopped)
• Salt and black pepper to taste
• 5 oz white potatoes (peeled and chopped)
• 4 oz canned diced tomatoes
• 1/2 cup low-sodium chicken broth
• 1/2 cup water
• 1 bay leaf

Instructions:

Set a saucepan over medium-high heat.
Add 1 tsp olive oil and warm it up.
Saute minced garlic, chopped red onion, and yellow bell pepper until soft.
Add chicken thighs strips.
Season with salt and black pepper to taste.
Stir until chicken changes color.
Add white potatoes, diced tomatoes, low-sodium chicken broth, and water.
Stir to combine.
Add a bay leaf.
Cover the lid and let it simmer.
Once it simmers, remove the bay leaf.
Remove the pan from the heat and transfer to a soup bowl.
Serve and enjoy!

8. Chicken Salad with Fruit

Ingredients:

• 2 tbsp Greek yogurt
• 1 tsp apple cider vinegar
• 1 tsp honey
• 1/8 tsp salt
• 4 oz chicken breast (boiled and chopped)
• 1/2 apple (chopped)
• 1/2 cup grapes (halved)
• 1 oz spinach
• 6 walnuts (halved and chopped)

Instructions:

Good for one serving.

In a mixing bowl, add 2 tbsp Greek yogurt, 1 tsp apple cider vinegar, 1 tsp honey, and 1/8 tsp salt.
Mix until well combined.
Add chicken breast, apple, grapes, and spinach.
Mix until well combined.
Transfer to a plate and garnish with chopped walnuts.
Serve and enjoy!

9. Chicken Salad with Avocado

Ingredients:

• 4 oz chicken breast (boiled and shredded)
• 1/4 medium yellow onion (chopped)
• 1/2 cup corn
• 1 tbsp parsley (finely chopped)
• Salt and black pepper to taste
• 2 tbsp lemon juice
• 2 oz avocado (chopped)

Instructions:

Good for one serving.

In a mixing bowl, add all ingredients.
Mix until well combined.
Transfer to a plate.
Serve and enjoy!

10. Chicken with Vegetables

Ingredients:

• 1 tsp olive oil
• 1 garlic clove (minced)
• 4 oz chicken breast (chopped)
• 2 medium carrots (peeled and chopped)
• 2 tbsp water
• 3 oz broccoli florets
• 1 tsp reduced-sodium soy sauce + 1 tsp honey
• Pinch of black pepper to taste

Instructions:

Good for one serving.

Set a large pan over medium-high heat.
Spray 1 tsp olive oil and warm it up.
Saute minced garlic.
Add chopped chicken breast and carrots.
Stir and cook until chicken changes color.
Add water and broccoli.
Cover the lid and let it simmer until vegetables soften.
Season with a pinch of black pepper and a mixture of 1 tsp reduced-sodium soy sauce and 1 tsp honey.
Stir until well combined.
Remove from the heat and transfer to a plate.
Serve and enjoy!

11. Chicken & Rice Stir-Fry

Ingredients:

• 1 tsp olive oil
• 4 oz chicken breast (chopped)
• Salt and black pepper to taste

• 1/4 medium yellow onion (sliced)
• 1/4 medium red bell pepper (chopped)
• 1/4 medium yellow bell pepper (chopped)
• 2 white mushrooms (sliced)
• 1 medium tomato (chopped)
• 1/4 cup tomato sauce
• Salt and black pepper to taste
• 1/4 tsp oregano
• 3 basil leaves (chopped)
• 1/4 cup brown rice (cooked)

Instructions:

Good for one serving.

Set a large pan over medium-high heat.
Spray 1 tsp olive oil and warm it up.
Add chopped chicken breast and sprinkle with salt and black pepper to taste.
Fry until chicken changes color.
Remove from the pan and transfer to a plate.
Set aside.

In the same pan, saute sliced yellow onion.
Add chopped red and yellow bell pepper, sliced white mushrooms, and chopped tomato.
Stir for a few minutes until onions soften.
Cover the lid and let it simmer until vegetables soften.
Add tomato sauce, oregano, salt, and black pepper to taste.
Stir until well combined.
Add cooked chicken, chopped basil leaves, and cooked brown rice.
Stir until well combined.
Remove from the heat and transfer to a plate.
Serve and enjoy!

12. Chickpea Spinach Salad

Ingredients:

• 4 oz chicken breast
• 1 tsp olive oil
• 1/4 tsp paprika
• 1/4 tsp cumin
• 1/4 tsp oregano
• Pinch of salt to taste

• 2 oz spinach
• 3 oz chickpeas
• 6 grape tomatoes (halved)
• 1 tbsp white vinegar
• 1/2 tbsp mustard
• Salt and black pepper to taste

Instructions:

Good for one serving.

Put 4 oz chicken breast in a bowl.
Season with 1 tsp olive oil, 1/4 tsp paprika, 1/4 tsp cumin, 1/4 tsp oregano, and a pinch of salt.
Mix until chicken is well coated.
Place chicken in a parchment-lined baking sheet.
Bake for 20-25 minutes in a preheated oven at 180 F.
Once done, slice into strips.
Set aside.

In a mixing bowl, add 2 oz spinach, 3 oz chickpeas, and halved grape tomatoes.
Drizzle with a mixture of 1 tbsp white vinegar, 1/2 tbsp mustard, salt, and black pepper to taste.
Mix until well combined.
Transfer to a plate.
Put the chicken strips on top.
Serve and enjoy!

13. Italian Chicken Vegetable Soup

Ingredients:

• 1 tsp olive oil
• 4 oz chicken breast (chopped)
• 1/4 medium yellow onion (chopped)
• 1 garlic clove (minced)
• 1/4 medium red bell pepper (chopped)
• 1/4 medium yellow bell pepper (chopped)
• 2 white mushrooms (chopped)
• 1/2 cup vegetable broth
• 1/2 cup water
• 3 oz tomatoes (diced)
• 1/4 tsp Italian seasoning
• Salt and black pepper to taste
• 3 oz broccoli florets
• 2 oz green beans (boiled)

Instructions:

Set a saucepan over medium-high heat.
Spray 1 tsp olive oil and warm it up.
Add chopped chicken breast.
Fry until chicken changes color.
Remove from the pan and transfer to a plate.
Set aside.

In the same pan, saute chopped yellow onion and minced garlic.
Add chopped red and yellow bell pepper, chopped white mushrooms, vegetable broth, water, and diced tomatoes.
Stir until well combined.
Season with Italian seasoning, salt, and black pepper to taste.
Add broccoli florets and cooked chicken set aside from earlier.
Stir and cover the lid.
Let it simmer until vegetables soften.
Add boiled green beans.
Stir and simmer for a few minutes.
Remove from the heat and transfer to a soup bowl.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=rNuqNdJd54E