25 Low-Calorie Chicken Recipes That Actually Fill You Up

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Did you know that a typical chicken breast has only about 165 calories per 3.5 ounces, making it a fantastic base for delicious, low-calorie meals? In this article, we’re excited to share 25 mouth-watering chicken recipes that not only satisfy your taste buds but also keep you feeling full and energized. Get ready to discover flavorful dishes like Zesty Lemon Herb Grilled Chicken and Spicy Garlic Chicken Lettuce Wraps that will transform your dining experience while supporting your health goals!

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Zesty Lemon Herb Grilled Chicken

This Zesty Lemon Herb Grilled Chicken is a delightful dish that boasts bright citrus flavors and aromatic herbs, perfect for any outdoor barbecue or weeknight dinner.

Ingredients:

4 pieces boneless, skinless chicken breasts
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 teaspoons dried oregano
2 teaspoons dried thyme
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, oregano, thyme, garlic, salt, black pepper, and red pepper flakes.

2. Place the chicken breasts in a resealable plastic bag and pour the marinade over the chicken, ensuring each piece is well coated.

3. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.

4. Preheat the grill to medium-high heat and lightly oil the grates.

5. Remove the chicken from the marinade and discard the marinade.

6. Grill the chicken for about 5-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).

7. Let the grilled chicken rest for a few minutes before slicing and serving.

Tips:

For extra flavor, allow the chicken to marinate overnight.
Serve with a fresh salad or grilled vegetables for a complete meal.
Use a meat thermometer to ensure perfectly cooked chicken every time.

Spicy Garlic Chicken Lettuce Wraps

This Spicy Garlic Chicken Lettuce Wraps recipe bursts with bold flavors, combining savory chicken with spicy garlic for a fresh and healthy bite.

Ingredients:

1 pound ground chicken
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon red pepper flakes
1 cup diced bell peppers
1 cup shredded carrots
12 large lettuce leaves (such as butter or iceberg)
2 tablespoons chopped green onions
1 tablespoon sesame seeds

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a large skillet, heat the sesame oil over medium heat.

2. Add minced garlic and ginger, cooking until fragrant, about 1 minute.

3. Stir in the ground chicken, breaking it apart with a spatula, and cook until browned.

4. Add soy sauce, oyster sauce, hoisin sauce, and red pepper flakes, stirring to combine.

5. Mix in the diced bell peppers and shredded carrots, cooking until vegetables are tender, about 3-4 minutes.

6. Remove from heat and let the mixture cool slightly.

7. Serve the chicken mixture in the lettuce leaves and garnish with green onions and sesame seeds.

Tips:

For extra spice, add sliced jalapeños to the mix.
Use cooked chicken for a quicker meal; simply stir it into the sauce.
Store leftover filling in an airtight container in the fridge for up to 3 days.

Barbecue Chicken Stuffed Bell Peppers

These Barbecue Chicken Stuffed Bell Peppers are a deliciously savory dish that combines the smoky sweetness of barbecue sauce with the freshness of bell peppers, making it a perfect meal for any occasion.

Ingredients:

4 large bell peppers
2 cups cooked shredded chicken
1 cup barbecue sauce
1 cup shredded cheese (cheddar or mozzarella)
1/2 cup corn (canned or frozen)
1/2 cup black beans (rinsed and drained)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro (optional)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds and membranes.

3. In a large bowl, mix the shredded chicken, barbecue sauce, corn, black beans, garlic powder, onion powder, salt, and black pepper until well combined.

4. Stuff each bell pepper with the barbecue chicken mixture, pressing down to pack it firmly.

5. Place the stuffed peppers upright in a baking dish and cover with foil.

6. Bake in the preheated oven for about 30 minutes, then remove the foil and sprinkle cheese on top.

7. Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

8. Remove from the oven, garnish with chopped cilantro (if using), and let cool for a few minutes before serving.

Tips:

For extra flavor, marinate the chicken in barbecue sauce for an hour before cooking.
Use any color of bell peppers for a vibrant dish.
Top with sliced jalapeños for some added heat.
This dish can be prepared ahead of time and stored in the refrigerator before baking.

Honey Mustard Baked Chicken Thighs

This Honey Mustard Baked Chicken Thighs recipe combines the perfect balance of sweet and tangy flavors, making it a delectable choice for any dinner.

Ingredients:

4 chicken thighs
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, onion powder, salt, and black pepper until well combined.

3. Place chicken thighs in a baking dish and pour the honey mustard mixture over them, ensuring they are well coated.

4. Bake in the preheated oven for about 35 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).

5. Once done, remove from the oven and let the chicken rest for a few minutes before serving.

6. Garnish with fresh parsley and enjoy!

Tips:

For extra flavor, marinate the chicken in the honey mustard mixture for a few hours before baking.
Serve with roasted vegetables or a side salad for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Creamy Spinach and Chicken Skillet

This Creamy Spinach and Chicken Skillet is a delightful blend of tender chicken, vibrant spinach, and rich creaminess that comes together in just one pan.

Ingredients:

1 lb chicken breast, diced
2 cups fresh spinach, chopped
1 cup heavy cream
1 cup chicken broth
1 cup cherry tomatoes, halved
2 tbsp olive oil
3 cloves garlic, minced
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup grated Parmesan cheese

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a large skillet, heat the olive oil over medium-high heat.

2. Add the diced chicken to the skillet, season with salt, pepper, and paprika, and cook until browned and fully cooked, about 6-8 minutes.

3. Remove the chicken from the skillet and set aside.

4. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

5. Pour in the chicken broth and let it simmer for 2-3 minutes.

6. Stir in the heavy cream and bring the mixture to a gentle boil.

7. Add the chopped spinach and cherry tomatoes, cooking until the spinach wilts, about 2-3 minutes.

8. Return the cooked chicken to the skillet and mix well.

9. Finally, stir in the Parmesan cheese until melted and creamy.

10. Serve warm, garnished with extra Parmesan if desired.

Tips:

For added flavor, marinate the chicken in Italian seasoning before cooking.
Feel free to substitute kale for spinach for a different texture.
This dish pairs well with rice or crusty bread for sopping up the sauce.

Cilantro Lime Chicken Tacos

This Cilantro Lime Chicken Tacos recipe brings together vibrant citrus flavors and fresh herbs for a refreshing twist on a classic dish.

Ingredients:

1 pound boneless, skinless chicken breasts
1/4 cup lime juice
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro
8 small corn tortillas
1 cup diced tomatoes
1 cup shredded lettuce
1/2 cup diced avocado

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. In a bowl, mix lime juice, olive oil, minced garlic, cumin, chili powder, salt, and black pepper.

2. Add the chicken breasts to the marinade and let them sit for at least 10 minutes.

3. Heat a grill or skillet over medium-high heat and cook the chicken for about 5 minutes on each side or until fully cooked.

4. Once cooked, remove the chicken from heat and let it rest for a few minutes before slicing it into strips.

5. Warm the corn tortillas on the grill or in a pan.

6. Assemble the tacos by placing the sliced chicken on the tortillas and topping with diced tomatoes, shredded lettuce, diced avocado, and chopped cilantro.

Tips:

For added flavor, marinate the chicken overnight in the refrigerator.
Feel free to customize toppings with your favorites like cheese or sour cream.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.

Mediterranean Chicken Quinoa Bowl

This Mediterranean Chicken Quinoa Bowl is special due to its vibrant flavors and wholesome ingredients, making it both delicious and nutritious.

Ingredients:

1 cup quinoa
2 cups water or chicken broth
2 chicken breasts, boneless and skinless
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/2 cup feta cheese, crumbled
1/4 cup Kalamata olives, pitted and sliced
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Rinse the quinoa under cold water and then combine it with the water or chicken broth in a pot.

2. Bring the mixture to a boil, cover, and reduce the heat to low, cooking for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

3. While the quinoa is cooking, heat the olive oil in a skillet over medium heat.

4. Season the chicken breasts with paprika, garlic powder, oregano, salt, and pepper, then add them to the skillet.

5. Cook the chicken for about 6-7 minutes on each side, or until fully cooked through and juices run clear. Remove from the skillet and let it rest before slicing.

6. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese, olives, parsley, and lemon juice.

7. Toss well to mix all ingredients together and then top with sliced chicken.

Tips:

For extra flavor, marinate the chicken in olive oil, lemon juice, and herbs for an hour before cooking.
Feel free to customize your bowl by adding other vegetables such as bell peppers or spinach.
Leftovers can be stored in the refrigerator for up to 3 days; simply reheat before serving.

Teriyaki Chicken and Broccoli Stir-Fry

This Teriyaki Chicken and Broccoli Stir-Fry showcases a delightful harmony of savory teriyaki glaze and fresh, vibrant broccoli that makes for a mouthwatering meal anyone will love.

Ingredients:

1 lb boneless, skinless chicken breast, sliced
2 cups broccoli florets
2 tablespoons vegetable oil
1/4 cup teriyaki sauce
2 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon sesame seeds
2 cups cooked rice (for serving)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.

2. Add the sliced chicken breast and cook for about 5-7 minutes, or until cooked through and no longer pink.

3. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

4. Add the broccoli florets to the skillet and stir-fry for about 3-4 minutes until they are tender but still crisp.

5. Pour in the teriyaki sauce, mixing well to coat the chicken and broccoli evenly. Cook for another 2-3 minutes.

6. Remove from heat, sprinkle with sesame seeds, and serve over cooked rice.

Tips:

For added flavor, marinate the chicken in teriyaki sauce for 15-30 minutes before cooking.
Feel free to add other vegetables like bell peppers or snap peas for variety.
Serve with extra teriyaki sauce on the side for those who love a saucier dish.

Roasted Chicken with Seasonal Vegetables

This Roasted Chicken with Seasonal Vegetables brings together the savory flavors of herbs and spices with the natural sweetness of fresh produce for a delightful and comforting meal.

Ingredients:

1 whole chicken (about 4-5 lbs)
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 medium carrots, cut into chunks
2 cups potatoes, diced
1 large onion, quartered
2 cups Brussels sprouts, halved
1 lemon, cut into wedges

Preparation Time: 20 minutes

Cooking Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, thyme, and rosemary.

3. Rub the herb mixture all over the chicken, making sure to get under the skin for maximum flavor.

4. Place the chicken in a large roasting pan and surround it with the carrots, potatoes, onion, and Brussels sprouts.

5. Squeeze the lemon wedges over the chicken and the vegetables, placing them in the pan as well.

6. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the juices run clear.

7. Allow the chicken to rest for 10-15 minutes before carving to keep it juicy.

Tips:

For extra crispy skin, make sure the chicken is dry before applying the oil and seasoning.
Feel free to substitute seasonal vegetables based on what you have on hand.
Save any leftover chicken for sandwiches or salads the next day.

Thai Coconut Curry Chicken

This Thai Coconut Curry Chicken recipe is special due to its rich blend of coconut milk, tender chicken, and aromatic spices that create a mouthwatering dish bursting with flavor.

Ingredients:

1 lb chicken breast, cut into bite-sized pieces
1 can (13.5 oz) coconut milk
2 tbsp red curry paste
1 tbsp fish sauce
1 tbsp brown sugar
1 red bell pepper, sliced
1 cup broccoli florets
2 cloves garlic, minced
1 inch ginger, grated
1 tbsp lime juice
2 tbsp fresh basil, chopped
4 cups cooked jasmine rice, for serving

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. In a large skillet, heat a little oil over medium heat and add the minced garlic and grated ginger, sautéing until fragrant.

2. Add the red curry paste and cook for 1-2 minutes to release its flavors.

3. Stir in the chicken pieces, cooking until they are no longer pink.

4. Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine.

5. Add the sliced red bell pepper and broccoli florets, simmering for about 10 minutes until the vegetables are tender.

6. Finish the dish by stirring in the lime juice and chopped basil.

7. Serve the curry over cooked jasmine rice.

Tips:

For a spicier kick, add sliced fresh chili peppers along with the vegetables.
You can substitute chicken with shrimp or tofu for a different protein option.
Make sure to taste and adjust the seasoning according to your flavor preference before serving.

Lemon Basil Chicken Salad

This Lemon Basil Chicken Salad combines the vibrant flavors of fresh lemon and fragrant basil, creating a refreshing dish perfect for any occasion.

Ingredients:

2 cups cooked chicken, shredded
1/2 cup fresh basil leaves, chopped
1/4 cup red onion, finely diced
1/2 cup cherry tomatoes, halved
1/4 cup feta cheese, crumbled
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Instructions:

1. In a large mixing bowl, combine the shredded chicken, chopped basil, red onion, cherry tomatoes, and feta cheese.

2. In a separate small bowl, whisk together the mayonnaise, fresh lemon juice, lemon zest, salt, and pepper until well combined.

3. Pour the dressing over the chicken mixture and gently toss everything together until evenly coated.

4. Adjust seasoning with more salt and pepper if desired.

5. Serve immediately or chill in the refrigerator for 30 minutes for a more enhanced flavor.

Tips:

For a lighter version, substitute Greek yogurt for mayonnaise.
Serve the salad over a bed of greens or in lettuce wraps for extra crunch.
This salad can be made ahead of time and stored in the fridge for up to 3 days.

Chicken and Zucchini Noodle Stir-Fry

This Chicken and Zucchini Noodle Stir-Fry combines tender chicken with crisp zucchini noodles for a quick, flavorful, and healthy meal that is sure to please.

Ingredients:

1 lb boneless, skinless chicken breast, thinly sliced
2 cups zucchini noodles
1 cup bell pepper, sliced
1/2 cup onion, sliced
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp olive oil
1 tsp ginger, minced
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.

2. Add the sliced chicken breast to the skillet and season with salt and pepper. Stir-fry for about 5-7 minutes until fully cooked.

3. Remove the chicken from the skillet and set aside.

4. In the same skillet, add the onion, bell pepper, garlic, and ginger. Stir-fry for about 3-4 minutes until vegetables are tender.

5. Add the zucchini noodles to the skillet, along with the cooked chicken, soy sauce, and sesame oil. Stir-fry for an additional 2-3 minutes until the zucchini noodles are just tender.

6. If using, sprinkle red pepper flakes on top before serving.

7. Serve hot and enjoy your healthy stir-fry!

Tips:

For extra flavor, let the chicken marinate in soy sauce for 15 minutes before cooking.
Feel free to add other vegetables such as broccoli or carrots for variety.
Make sure not to overcook the zucchini noodles to maintain their texture.
Serve with steamed rice or quinoa for a heartier meal.

Sriracha Honey Baked Chicken Wings

These Sriracha Honey Baked Chicken Wings combine the perfect balance of sweet and spicy, making them an irresistible treat for any occasion.

Ingredients:

2 pounds chicken wings
1/4 cup Sriracha sauce
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil.

2. In a large bowl, mix together Sriracha, honey, soy sauce, rice vinegar, garlic powder, onion powder, black pepper, and salt.

3. Add the chicken wings to the bowl and toss until they are well coated in the sauce.

4. Place the wings on the prepared baking sheet in a single layer.

5. Bake in the preheated oven for about 40 minutes, turning the wings halfway through to ensure even cooking.

6. Once the wings are golden and crispy, remove them from the oven and let them cool for a few minutes before serving.

Tips:

For extra crispiness, broil the wings for an additional 2-3 minutes after baking.
Adjust the amount of Sriracha to suit your spice preference.
These wings pair perfectly with a side of ranch or blue cheese dressing for dipping.

Chicken and Black Bean Burrito Bowls

These Chicken and Black Bean Burrito Bowls are a delicious blend of savory grilled chicken, hearty black beans, and vibrant toppings that come together for a satisfying meal.

Ingredients:

1 pound boneless, skinless chicken breasts
1 can (15 ounces) black beans, rinsed and drained
1 cup cooked brown rice
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup corn (fresh or frozen)
1 cup diced tomatoes
1 cup shredded lettuce
1/2 cup shredded cheese
1/4 cup chopped fresh cilantro
1 lime, cut into wedges

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Preheat the grill or a grill pan over medium-high heat.

2. In a bowl, combine olive oil, chili powder, cumin, garlic powder, and onion powder. Mix well.

3. Coat the chicken breasts with the spice mixture and place them on the grill. Cook for about 6-8 minutes per side, or until fully cooked.

4. While the chicken is grilling, heat the black beans and corn in a saucepan over medium heat until warmed through.

5. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing it into strips.

6. To assemble the burrito bowls, divide the cooked brown rice among bowls. Top each with black beans, corn, sliced chicken, diced tomatoes, shredded lettuce, cheese, and cilantro.

7. Squeeze fresh lime juice over the bowls for an added burst of flavor. Serve immediately.

Tips:

Feel free to customize toppings with avocado, sour cream, or jalapeños for extra flavor.
You can marinate the chicken in the spice mixture for a few hours before grilling for even more depth of flavor.
Leftovers can be stored in the refrigerator and make a great lunch option the next day.

Garlic and Herb Grilled Chicken Kabobs

This Garlic and Herb Grilled Chicken Kabobs recipe is a flavor-packed delight, featuring tender marinated chicken and vibrant vegetables that unite perfectly on the grill.

Ingredients:

1 pound boneless, skinless chicken breasts, cubed
¼ cup olive oil
3 tablespoons fresh lemon juice
4 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
½ teaspoon black pepper
1 bell pepper, cut into chunks
1 red onion, cut into wedges
8-10 wooden skewers, soaked in water for 30 minutes

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Instructions:

1. In a large bowl, whisk together olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper to create the marinade.

2. Add the cubed chicken to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

3. Preheat the grill to medium-high heat.

4. Thread the marinated chicken, bell pepper chunks, and red onion wedges onto the soaked skewers.

5. Grill the kabobs for about 10-12 minutes, turning occasionally until the chicken is cooked through and reaches an internal temperature of 165°F.

6. Remove from the grill and let rest for a few minutes before serving.

Tips:

For extra flavor, let the chicken marinate overnight.
Use colorful vegetables like zucchini or cherry tomatoes for a vibrant presentation.
Serve with a side of tzatziki sauce for a refreshing dip!

Chicken Avocado Salsa Lettuce Cups

These Chicken Avocado Salsa Lettuce Cups bring a refreshing combination of zesty flavors and healthy ingredients, making them perfect for a light meal or appetizer.

Ingredients:

2 cups cooked chicken, shredded
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8-10 large lettuce leaves (such as romaine or iceberg)

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Instructions:

1. In a large mixing bowl, combine the shredded chicken, diced avocado, halved cherry tomatoes, finely chopped red onion, and chopped cilantro.

2. Drizzle the lime juice over the mixture and sprinkle in the garlic powder, salt, and black pepper.

3. Gently toss all the ingredients together until well combined, being careful not to mash the avocado.

4. To serve, spoon the avocado chicken mixture into the large lettuce leaves and arrange them on a platter.

Tips:

For added crunch, consider adding diced bell peppers or cucumbers to the mixture.
Make sure to serve immediately for the freshest taste, especially with the avocado.
Store any leftover mixture in an airtight container in the fridge for up to 2 days.

Mediterranean Chicken Skewers

This Mediterranean Chicken Skewers recipe is special for its vibrant flavors of herbs and spices that create a tantalizing taste of the Mediterranean in every bite.

Ingredients:

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
3 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
8 skewers (wooden or metal)

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper to make a marinade.

2. Add the chicken cubes to the marinade and toss to coat evenly. Allow it to marinate for at least 15 minutes.

3. While the chicken is marinating, soak wooden skewers in water for about 10 minutes if using.

4. Preheat a grill or grill pan over medium-high heat.

5. Thread the marinated chicken, bell pepper, and onion onto the skewers, alternating them for color.

6. Place the skewers on the grill and cook for about 10 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

7. Remove from the grill and serve immediately with your favorite dipping sauce or side salad.

Tips:

For extra flavor, try adding cherry tomatoes or zucchini to the skewers.
Let the skewers rest for a few minutes after grilling to help retain their juices.
Pair with tzatziki sauce for a refreshing complement to the chicken skewers.

Chicken and Asparagus Sheet Pan Dinner

This Chicken and Asparagus Sheet Pan Dinner is a delightful combination of tender chicken, crisp asparagus, and savory seasonings, making it a perfect one-pan meal packed with flavor.

Ingredients:

4 chicken breasts
1 lb asparagus, trimmed
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp salt
½ tsp black pepper
1 lemon, sliced
¼ cup grated Parmesan cheese (optional)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

2. In a large bowl, combine olive oil, garlic powder, onion powder, paprika, salt, and black pepper.

3. Add the chicken breasts to the bowl and coat them well with the seasoning mixture.

4. Place the seasoned chicken breasts on the prepared sheet pan.

5. Add the trimmed asparagus to the same bowl and toss to coat in any remaining seasoning.

6. Arrange the asparagus around the chicken on the sheet pan and place lemon slices on top of the chicken.

7. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the asparagus is tender.

8. If using Parmesan cheese, sprinkle it over the dish during the last 5 minutes of baking.

9. Remove from the oven and let it rest for a few minutes before serving.

Tips:

For extra flavor, marinate the chicken for a few hours before cooking.
You can substitute asparagus with other vegetables like bell peppers or Brussels sprouts.
Ensure the chicken is evenly spaced on the sheet pan for even cooking.

Sesame Ginger Chicken and Vegetable Stir-Fry

This Sesame Ginger Chicken and Vegetable Stir-Fry delivers a delightful mix of savory and tangy flavors, making it a quick and healthy meal option.

Ingredients:

1 pound chicken breast, thinly sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
2 cups mixed vegetables (bell peppers, broccoli, carrots)
2 tablespoons sesame seeds
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons green onions, chopped

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. In a bowl, marinate the sliced chicken with soy sauce, sesame oil, ginger, and garlic for 10 minutes.

2. Heat a large skillet or wok over medium-high heat and add a little oil.

3. Add the marinated chicken to the skillet and stir-fry for about 5 minutes until browned and cooked through.

4. Remove the chicken from the skillet and set aside.

5. In the same skillet, add the mixed vegetables and stir-fry for about 3-4 minutes until tender-crisp.

6. Return the chicken to the skillet, pour in the chicken broth, and sprinkle the cornstarch over the mixture.

7. Stir everything together and cook for another 2 minutes until the sauce thickens.

8. Finally, sprinkle sesame seeds and green onions on top before serving.

Tips:

For extra crunch, add cashews or peanuts when serving.
You can substitute vegetables based on what you have on hand.
Serve over rice or noodles for a complete meal.

Balsamic Glazed Chicken with Spinach

This Balsamic Glazed Chicken with Spinach combines savory chicken with the tangy sweetness of balsamic vinegar for a delightful and healthy meal.

Ingredients:

4 pieces boneless, skinless chicken breasts
1 cup balsamic vinegar
2 tablespoons honey
3 cloves garlic, minced
2 tablespoons olive oil
4 cups fresh spinach leaves
Salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon Dijon mustard

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. In a bowl, mix the balsamic vinegar, honey, garlic, oregano, salt, pepper, and Dijon mustard to create the marinade.

2. Place the chicken breasts in a resealable plastic bag and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes.

3. Heat olive oil in a large skillet over medium heat. Remove chicken from marinade and discard the marinade.

4. Cook the chicken for about 6-7 minutes on each side, or until fully cooked and golden brown.

5. Once the chicken is cooked, add the fresh spinach to the skillet and sauté until wilted, about 2-3 minutes.

6. Serve the chicken topped with sautéed spinach and drizzle with any remaining glaze from the skillet.

Tips:

For extra flavor, let the chicken marinate overnight.
You can substitute the spinach with other greens like kale for a different taste.
Serve with a side of quinoa or rice for a complete meal.

Curried Chicken and Cauliflower Soup

This Curried Chicken and Cauliflower Soup is a warm and comforting dish, boasting rich flavors of curry and creamy textures that are sure to delight your palate.

Ingredients:

1 lb boneless, skinless chicken breasts, diced
1 head cauliflower, chopped into florets
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
4 cups chicken broth
1 cup coconut milk
2 tbsp olive oil
Salt and pepper to taste
Fresh cilantro for garnish

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion, garlic, and ginger, cooking until the onion is translucent.

3. Stir in the diced chicken and cook until browned on all sides.

4. Sprinkle in the curry powder and mix well to coat the chicken.

5. Add the cauliflower florets and pour in the chicken broth; bring to a boil.

6. Reduce the heat and let it simmer for about 20 minutes until the cauliflower is tender.

7. Stir in the coconut milk and season with salt and pepper to taste.

8. Serve hot, garnished with fresh cilantro.

Tips:

You can substitute chicken with chickpeas for a vegetarian option.
For a spicier kick, add some red pepper flakes or chopped chili peppers.
This soup can be prepared in advance and frozen for later use.

Chicken Piccata with Cauliflower Rice

Chicken Piccata with Cauliflower Rice is a delightful dish that perfectly balances the bright flavors of lemon and capers with tender chicken, making it both a fresh and satisfying meal.

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1/4 cup olive oil
1/4 cup unsalted butter
1/2 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers, rinsed and drained
1/4 cup fresh parsley, chopped
1 head cauliflower, riced (or 4 cups store-bought cauliflower rice)
2 tablespoons olive oil (for cauliflower rice)
Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Begin by seasoning the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.

2. In a large skillet, heat 1/4 cup olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken and cook for about 4-5 minutes on each side, until golden brown and cooked through. Remove chicken from the skillet and set aside.

3. In the same skillet, add chicken broth, lemon juice, and capers to the remaining oil and butter. Bring to a simmer and scrape up any browned bits from the bottom of the pan.

4. Return the chicken to the skillet and simmer for an additional 3-4 minutes, allowing the flavors to meld. Stir in the remaining butter and parsley before removing from heat.

5. For the cauliflower rice, heat 2 tablespoons of olive oil in another skillet over medium heat. Add the riced cauliflower and sauté for about 5-6 minutes until tender, seasoning with salt and pepper to taste.

6. Serve the chicken piccata over the cauliflower rice, drizzled with the lemon-caper sauce and garnished with additional parsley if desired.

Tips:

For a gluten-free option, use almond flour instead of all-purpose flour.
Add a pinch of red pepper flakes for a hint of heat.
Feel free to double the sauce if you like a saucier dish!
Store leftovers in an airtight container for up to 3 days.

Thai Peanut Chicken Salad

This Thai Peanut Chicken Salad is a delightful combination of crunchy vegetables, tender chicken, and a creamy, spicy peanut dressing that awakens your taste buds.

Ingredients:

2 cups cooked chicken, shredded
1 cup red cabbage, shredded
1 cup carrots, julienned
1 cup bell peppers, sliced
1 cup cucumber, diced
1/4 cup green onions, chopped
1/4 cup fresh cilantro, chopped
1/3 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sriracha (optional)
2 tablespoons water (to thin dressing)

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Instructions:

1. In a large bowl, combine the shredded chicken, red cabbage, carrots, bell peppers, cucumber, green onions, and cilantro.

2. In a separate bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, sriracha, and water until smooth.

3. Pour the peanut dressing over the salad and toss gently to combine all the ingredients evenly.

4. Serve immediately or refrigerate for 30 minutes for enhanced flavors.

Tips:

For added crunch, you can toss in some chopped peanuts or crispy rice noodles before serving.
Feel free to customize the salad with additional veggies like snap peas or avocado.
This salad can be made a day in advance; just keep the dressing separate until ready to serve.

Southwest Chicken and Quinoa Salad

This Southwest Chicken and Quinoa Salad is special because it combines zesty flavors with wholesome ingredients, making it perfect for a nutritious meal.

Ingredients:

1 cup quinoa
2 cups water
2 chicken breasts, grilled and diced
1 cup black beans, rinsed and drained
1 cup corn, canned or frozen
1 red bell pepper, diced
1 avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
1/4 cup lime juice
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Rinse the quinoa under cold water, then combine it with water in a medium saucepan and bring to a boil.

2. Once boiling, reduce heat to low, cover, and let simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed.

3. While the quinoa cooks, prepare the dressing by whisking together lime juice, olive oil, cumin, chili powder, salt, and black pepper in a small bowl.

4. In a large bowl, combine the cooked quinoa, diced chicken, black beans, corn, red bell pepper, avocado, cherry tomatoes, and cilantro.

5. Pour the dressing over the salad and toss gently to combine all ingredients.

6. Serve immediately or refrigerate for up to 2 hours to let the flavors meld.

Tips:

For extra flavor, marinate the chicken in lime juice and spices before grilling.
Customize the salad by adding other vegetables such as cucumber or jalapeños.
This salad can be made a day in advance; just add the avocado right before serving to keep it fresh.

Lemon Dill Chicken with Roasted Brussels Sprouts

This Lemon Dill Chicken with Roasted Brussels Sprouts is a refreshing and vibrant dish that pairs the zesty flavors of lemon and dill with tender chicken and perfectly roasted veggies.

Ingredients: