18 Healthy Chicken Dinner Ideas for Your Family Table
Did you know that incorporating lean protein like chicken into your family’s diet can help boost energy levels and support muscle growth? If you’re looking for delicious and healthy chicken dinner ideas to bring to your family table, you’re in for a treat! Our blog features 18 mouthwatering recipes, from Lemon Herb Grilled Chicken to BBQ Chicken with Grilled Pineapple Salsa, that are not only easy to prepare but also packed with flavors your loved ones will adore!
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Lemon Herb Grilled Chicken with Quinoa Salad
Experience the vibrant flavors of Lemon Herb Grilled Chicken paired with a refreshing quinoa salad, making this dish a healthy yet delicious choice for dinner. The tangy lemon and aromatic herbs create a mouthwatering combination that is sure to satisfy.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 lemons, juiced
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon balsamic vinegar
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. In a bowl, mix olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and black pepper to create the marinade.
2. Add the chicken breasts to the marinade, making sure they are well-coated. Let them marinate in the refrigerator for at least 30 minutes.
3. While the chicken marinates, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth, bring to a boil.
4. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed. Fluff with a fork.
5. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and balsamic vinegar. Toss gently to combine.
6. Preheat the grill to medium-high heat. Remove chicken from the marinade and grill for about 6-7 minutes on each side or until fully cooked.
7. Serve the grilled chicken on a bed of quinoa salad, garnished with extra herbs if desired.
Tips:
- For extra flavor, marinate the chicken overnight.
- Feel free to customize the quinoa salad with your favorite vegetables.
- Consider adding feta cheese for a creamier texture.
Spicy Ginger Honey Chicken Stir-Fry
Spicy Ginger Honey Chicken Stir-Fry is a vibrant dish that combines the sweet warmth of honey with the fiery kick of ginger, creating an irresistible harmony of flavors. This recipe is perfect for a quick and healthy weeknight dinner that satisfies your taste buds.
Ingredients:
- 1 pound chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce (adjust to taste)
- 2 cups mixed bell peppers, sliced
- 1 cup broccoli florets
- 2 green onions, chopped
- Cooked rice for serving
Preparation Time: 15 minutes
Cooking Time: 10 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 until browned and cooked through, about 5-7 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
4. In a bowl, mix together honey, soy sauce, and sriracha, then pour over the chicken.
5. Add the mixed bell peppers and broccoli to the skillet, stirring to combine and cook for another 3-4 minutes until vegetables are tender-crisp.
6. Garnish with chopped green onions and serve immediately over cooked rice.
Tips:
- For extra flavor, marinate the chicken in the honey, soy sauce, and sriracha mix for 30 minutes before cooking.
- Feel free to customize the vegetables based on your preference or what you have on hand.
- If you like it spicier, add more sriracha or garnish with chili flakes.
Garlic Balsamic Chicken with Roasted Vegetables
Garlic Balsamic Chicken with Roasted Vegetables is a flavorful and healthy dish that combines succulent chicken marinated in a tangy balsamic glaze with a medley of roasted vegetables. The rich garlic and balsamic flavors create a deliciously satisfying meal that’s perfect for any weeknight dinner.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups broccoli florets
- 2 cups bell peppers, sliced
- 1 cup cherry tomatoes
- 1 teaspoon Italian seasoning
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, oregano, salt, and black pepper.
3. Place chicken breasts in a large resealable bag and pour the marinade over the top. Seal the bag and refrigerate for at least 30 minutes.
4. While the chicken marinates, prepare the vegetables. In a large bowl, combine broccoli, bell peppers, and cherry tomatoes. Drizzle with olive oil and sprinkle Italian seasoning, salt, and pepper. Toss to coat.
5. Spread the vegetables evenly on a baking sheet. Place the marinated chicken breasts on top.
6. Roast in the preheated oven for about 25 minutes, or until the chicken is cooked through and vegetables are tender.
7. Remove from the oven and let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.
Tips:
- For extra flavor, consider adding a splash of honey to the balsamic marinade.
- You can substitute any seasonal vegetables you prefer or have on hand.
- This dish pairs well with quinoa or brown rice for a heartier meal.
Mediterranean Stuffed Chicken Breast
Introducing Mediterranean Stuffed Chicken Breast, a vibrant dish that combines the bold flavors of olives, feta, and sun-dried tomatoes, delivering a satisfying and healthy dinner option that your whole family will love.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 cup black olives, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine spinach, feta cheese, sun-dried tomatoes, black olives, garlic, oregano, salt, and pepper.
3. Carefully cut a pocket into each chicken breast without slicing all the way through.
4. Stuff each pocket with the Mediterranean filling mixture.
5. Heat olive oil in a large oven-safe skillet over medium heat.
6. Sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.
8. Let the chicken rest for a few minutes before serving.
Tips:
- For extra flavor, marinate chicken breasts in olive oil, lemon juice, and herbs for an hour before stuffing.
- Serve with a side salad or roasted vegetables for a complete meal.
- You can substitute any of your favorite Mediterranean ingredients, like artichokes or roasted peppers.
Coconut Curry Chicken with Brown Rice
Discover the delightful fusion of savory and exotic flavors in this Coconut Curry Chicken with Brown Rice, a wholesome meal that promises to satisfy every taste bud. With hints of coconut and fragrant spices, it’s a dish that’s both comforting and nutritious.
Ingredients:
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 cup brown rice
- 2 cups water
- 1 cup bell peppers, chopped
- 1 cup spinach
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. In a large pan, heat the olive oil over medium heat and sauté the onion until translucent.
2. Add the garlic and ginger, cooking until fragrant, about 1 minute.
3. Stir in the curry powder and cook for another minute to release the spices’ flavors.
4. Add the chicken thighs to the pan and cook until they are browned on all sides.
5. Pour in the coconut milk, chicken broth, soy sauce, and lime juice. Bring to a simmer.
6. Add the chopped bell peppers and let the curry simmer for 20 minutes, or until the chicken is cooked through.
7. Meanwhile, cook the brown rice according to package instructions using the water.
8. In the last few minutes of cooking, stir in the spinach into the curry until wilted.
9. Serve the coconut curry chicken over a bed of brown rice.
Tips:
- For a spicier dish, add red pepper flakes or diced jalapeños.
- Feel free to add other vegetables such as carrots or zucchini.
- Let leftovers cool completely before storing in an airtight container for up to 3 days.
Honey Mustard Chicken with Sweet Potato Mash
Honey Mustard Chicken with Sweet Potato Mash is a delightful dish that combines the tangy sweetness of honey and mustard with tender chicken, complemented perfectly by a creamy sweet potato mash. The harmonious blend of flavors makes it not only satisfying but also a healthy choice for dinner.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 medium sweet potatoes
- 1/4 cup milk
- 2 tablespoons butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together honey, Dijon mustard, garlic powder, salt, and pepper to create the marinade.
3. Place the chicken breasts in a baking dish and pour the honey mustard mixture over them, ensuring they are well coated.
4. Bake the chicken in the preheated oven for 25-30 minutes, or until cooked through and juices run clear.
5. While the chicken is baking, peel and cube the sweet potatoes, then boil them in water until tender, about 15 minutes.
6. Drain the sweet potatoes, and then mash them with milk, butter, cinnamon, and nutmeg until smooth and creamy.
7. Serve the honey mustard chicken alongside the sweet potato mash, drizzled with any remaining sauce.
Tips:
- For added flavor, marinate the chicken for a few hours or overnight.
- Try adding a pinch of red pepper flakes to the marinade for a spicy kick.
- Feel free to add steamed vegetables as a side for extra nutrients.
Pesto Chicken Zucchini Noodles
Indulge in a flavorful and healthy meal with our Pesto Chicken Zucchini Noodles. This dish combines tender chicken with fresh zucchini noodles, all tossed in a vibrant pesto sauce that bursts with basil, garlic, and parmesan flavors.
Ingredients:
- 2 medium zucchini
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 cup pesto sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated parmesan cheese
- 1 tablespoon toasted pine nuts (optional)
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Instructions:
1. Spiralize the zucchini using a spiralizer or a vegetable peeler to create noodles. Set aside.
2. Season the chicken breasts with salt and black pepper.
3. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for about 5-7 minutes on each side until fully cooked and golden brown.
4. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
5. In the same skillet, add the zucchini noodles and sauté for about 2-3 minutes until just tender.
6. Add the sliced chicken back to the skillet and pour in the pesto sauce, stirring to combine all ingredients.
7. Serve warm, garnished with grated parmesan cheese and toasted pine nuts if desired.
Tips:
- Choose firm zucchini for optimal spiralizing.
- For extra flavor, add cherry tomatoes or spinach to the dish.
- Make your own pesto for a fresh twist.
Teriyaki Chicken Lettuce Wraps
Teriyaki Chicken Lettuce Wraps are a delightful and healthy meal option, showcasing vibrant flavors of sweet and savory teriyaki paired with fresh, crunchy lettuce. These wraps are not only satisfying but also a fun way to enjoy a low-carb dish that’s perfect for any occasion.
Ingredients:
- 1 lb boneless, skinless chicken thighs, diced
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp fresh ginger, minced
- 1 cup shredded carrots
- 1/2 cup green onions, chopped
- 1 head butter lettuce, leaves separated
Preparation Time: 10 minutes
15 minutes
Total Time: 25 minutes
Instructions:
1. In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
2. Add diced chicken to the marinade and let it sit for at least 10 minutes.
3. Heat a large skillet over medium-high heat and cook the marinated chicken until it is browned and cooked through, about 8-10 minutes.
4. Stir in shredded carrots and green onions, cooking for an additional 2 minutes until heated.
5. To serve, spoon the chicken mixture into lettuce leaves and enjoy as wraps.
Tips:
- For added crunch, top the wraps with chopped peanuts or sesame seeds.
- Feel free to customize the wraps with additional veggies like bell peppers or cucumbers.
- These wraps can be made ahead of time; just store the chicken mixture and lettuce separately until serving.
Caprese Chicken Bake with Spinach
Caprese Chicken Bake with Spinach is a delightful dish that combines the fresh flavors of tomatoes, basil, and mozzarella with tender chicken and nutritious spinach. This recipe is not only healthy but also easy to prepare, making it a perfect choice for a satisfying dinner.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella cheese, sliced
- 1/4 cup fresh basil, chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- salt and pepper to taste
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a baking dish, drizzle the olive oil and place the chicken breasts inside.
3. Season the chicken with garlic powder, salt, and pepper.
4. Layer the fresh spinach and cherry tomatoes on top of the chicken.
5. Add the sliced mozzarella cheese and sprinkle with fresh basil.
6. Drizzle the balsamic vinegar over the top.
7. Cover the baking dish with foil and bake for 20 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the chicken is cooked through and the cheese is bubbly.
9. Let it cool for a few minutes before serving.
Tips:
- For added flavor, marinate the chicken in olive oil and balsamic vinegar for a few hours before cooking.
- Feel free to substitute the spinach with other greens like arugula or kale.
- Serve with a side of whole-grain rice or a fresh salad for a complete meal.
Cilantro Lime Chicken Tacos
These Cilantro Lime Chicken Tacos are a delightful blend of zesty lime and fresh cilantro that bring a refreshing twist to your dinner table. Perfect for a quick weeknight meal or a lively gathering, they are sure to please any crowd.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/2 cup avocado slices
- 1/4 cup sour cream or Greek yogurt
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Instructions:
1. In a bowl, mix together the lime juice, olive oil, cilantro, cumin, chili powder, garlic powder, and salt. Add the chicken breasts and marinate for at least 10 minutes.
2. Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5-7 minutes on each side or until fully cooked and internal temperature reaches 165°F.
3. Remove the chicken from the heat and let it rest for a few minutes before slicing into thin strips.
4. Warm the corn tortillas in a dry skillet or microwave.
5. Assemble the tacos by placing sliced chicken in each tortilla and topping with lettuce, tomatoes, red onion, avocado, and a drizzle of sour cream or Greek yogurt.
Tips:
- For extra flavor, consider adding a pinch of cayenne pepper to the marinade.
- Feel free to customize your toppings; consider adding cheese or jalapeños for a spicy kick.
- These tacos can be served with a side of black beans or corn salad for a complete meal.
Greek Chicken Souvlaki with Tzatziki
Healthy Chicken Dinner
This Greek Chicken Souvlaki with Tzatziki is a flavor-packed dish that combines marinated grilled chicken with a refreshing yogurt sauce. The bold spices and creamy tzatziki make it a perfect healthy dinner option.
Ingredients:
- 1 pound chicken breast, cut into cubes
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- 4 pita bread
- 1 cup Greek yogurt
- 1 small cucumber, grated
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Instructions:
1. In a bowl, combine olive oil, oregano, garlic powder, paprika, salt, pepper, and lemon juice to create the marinade.
2. Add the chicken cubes to the marinade and toss until well coated. Let it marinate for at least 15 minutes.
3. While the chicken is marinating, prepare the tzatziki by mixing Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, salt, and pepper in a bowl.
4. Preheat the grill over medium-high heat and thread the marinated chicken onto skewers.
5. Grill the chicken skewers for about 10 minutes, turning occasionally, until fully cooked and slightly charred.
6. Serve the chicken souvlaki with warm pita bread and a side of tzatziki sauce.
Tips:
- For extra flavor, let the chicken marinate longer, up to overnight.
- Feel free to add bell peppers and onions to the skewers for added vegetables.
- Serve with fresh salad for a complete meal.
Chicken and Broccoli Alfredo with Cauliflower Pasta
Chicken and Broccoli Alfredo with Cauliflower Pasta is a delightful twist on a classic favorite, combining the rich, creamy flavors of Alfredo with nutritious cauliflower pasta. This dish is not only delicious but also a healthier option, packed with protein and veggies.
Ingredients:
- 2 cups cauliflower pasta
- 1 lb boneless, skinless chicken breasts, diced
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
1. Cook the cauliflower pasta according to package instructions, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt, pepper, and Italian seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes.
3. Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
4. Stir in the broccoli florets and cook for another 3-4 minutes until they are tender but still vibrant.
5. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and creamy.
6. Add the cooked cauliflower pasta to the skillet, mixing until well combined. Adjust seasoning if necessary.
7. Serve hot, garnished with extra Parmesan cheese if desired.
Tips:
- For added richness, consider adding a splash of white wine to the sauce.
- Feel free to use other vegetables like spinach or bell peppers for added color and nutrients.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas are a quick and healthy weeknight dinner that deliver vibrant flavors from zesty spices, fresh bell peppers, and juicy chicken. This one-pan meal not only makes cleanup a breeze but also pleases the whole family with its colorful presentation and delicious taste.
Ingredients:
- 1 lb boneless, skinless chicken breasts, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small flour tortillas
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine sliced chicken, bell peppers, and onion.
3. In a small bowl, whisk together olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper.
4. Pour the spice mixture over the chicken and vegetables, tossing to coat everything evenly.
5. Spread the mixture in an even layer on the prepared baking sheet.
6. Bake for 20 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
7. Serve with warm tortillas and your favorite toppings.
Tips:
- For added flavor, marinate the chicken in the spice mixture for 30 minutes before cooking.
- Feel free to add more vegetables like zucchini or corn for extra nutrition.
- Top with avocado, salsa, or sour cream to enhance the fajitas.
Lemon Garlic Chicken with Asparagus
Introducing a delightful dish that combines the vibrant flavors of lemon and garlic with succulent chicken and crisp asparagus. This Lemon Garlic Chicken with Asparagus is not only healthy but also quick to prepare, making it a perfect weeknight dinner option.
Ingredients:
- 4 chicken breasts
- 1 bunch asparagus, trimmed
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 lemons, juiced and zested
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix together the olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper.
3. Add the chicken breasts to the bowl and coat them evenly with the marinade. Let it marinate for at least 15 minutes.
4. Arrange the marinated chicken on a baking sheet and add the asparagus to the same sheet, drizzling with any remaining marinade.
5. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the asparagus is tender.
6. Garnish with fresh parsley before serving.
Tips:
- To enhance the flavor, consider marinating the chicken for a longer period, up to 2 hours.
- Feel free to add other vegetables such as bell peppers or zucchini for a colorful dish.
- Serve with a side of quinoa or brown rice for a complete meal.
Chicken Avocado Salad with Lime Dressing
Introducing a refreshing and nutritious Chicken Avocado Salad with Lime Dressing that combines tender chicken, creamy avocado, and zesty lime for a perfect balance of flavors. This dish is not only delicious but also packed with healthy ingredients.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Instructions:
1. In a large bowl, combine the shredded chicken, diced avocado, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper to create the dressing.
3. Pour the dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocado.
4. Serve immediately and enjoy your healthy Chicken Avocado Salad!
Tips:
- Use leftover grilled or rotisserie chicken for a quick meal.
- Feel free to add other vegetables such as bell peppers or cucumbers for extra crunch.
- This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to a day.
Curried Chicken and Chickpea Stew
Curried Chicken and Chickpea Stew is a delightful blend of savory spices and wholesome ingredients, creating a dish that is both comforting and nutritious. The rich flavors of curry combined with tender chicken and hearty chickpeas make it a perfect meal for any occasion.
Ingredients:
- 1 lb chicken breast, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 2 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp chili powder (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cups spinach, roughly chopped
- Cooked rice, for serving
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
3. Add the diced chicken to the pot and cook until lightly browned on all sides.
4. Sprinkle the curry powder, cumin, turmeric, and chili powder (if using) over the chicken, mixing well to coat.
5. Pour in the coconut milk and chicken broth, and bring the mixture to a simmer.
6. Stir in the chickpeas and let the stew simmer for about 20 minutes, allowing flavors to meld and sauce to thicken.
7. Finally, add the chopped spinach and cook until wilted, about 2 minutes.
8. Season with salt and pepper to taste, and serve over cooked rice.
Tips:
- For a vegetarian version, substitute chicken with additional chickpeas or your choice of plant-based protein.
- Feel free to add vegetables like bell peppers or carrots for extra nutrition and variety.
- This stew can be made ahead of time and frozen for easy meal prep.
- Adjust the level of spices according to your heat preference.
BBQ Chicken with Grilled Pineapple Salsa
BBQ Chicken with Grilled Pineapple Salsa is a delightful twist on a classic that perfectly balances the smoky sweetness of grilled chicken with the tropical freshness of pineapple salsa. The explosion of flavors makes it a standout dish for your dinner table.
Ingredients:
- 4 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup diced fresh pineapple
- 1/2 red bell pepper, diced
- 1/4 red onion, diced
- 1 tablespoon cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper to create a marinade.
3. Rub the marinade over the chicken breasts and let them sit for about 10 minutes to absorb the flavors.
4. While the chicken is marinating, prepare the pineapple salsa by combining diced pineapple, red bell pepper, red onion, cilantro, lime juice, and chili powder in a bowl. Set aside.
5. Grill the marinated chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
6. During the last few minutes of grilling, add pineapple quarters to the grill, cooking until caramelized, about 2 minutes on each side.
7. Remove chicken and grilled pineapple from the grill, letting the chicken rest for 5 minutes before slicing.
8. Serve the sliced chicken topped with grilled pineapple salsa.
Tips:
- Marinate the chicken for longer if you have extra time for enhanced flavor.
- For added heat, include jalapeños in the pineapple salsa.
- Pair with rice or a fresh green salad for a balanced meal.
Herb Roasted Chicken Thighs with Seasonal Veggies
Herb Roasted Chicken Thighs with Seasonal Veggies is a delightful meal that brings together succulent chicken and vibrant vegetables, all infused with aromatic herbs. This recipe is not only flavorful but also healthy, making it a perfect choice for a weeknight dinner.
Ingredients:
- 4 chicken thighs, bone-in and skin-on
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 tablespoon olive oil
- 2 cups chopped seasonal vegetables (such as carrots, zucchini, and bell peppers)
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix salt, black pepper, thyme, and rosemary together.
3. Rub the chicken thighs with olive oil and then coat them evenly with the herb mixture.
4. In a large bowl, toss the chopped seasonal vegetables with balsamic vinegar and minced garlic.
5. Spread the seasoned vegetables in a single layer on a baking sheet.
6. Place the chicken thighs, skin-side up, on top of the vegetables.
7. Roast in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and the skin is crispy.
8. Let the dish rest for a few minutes before serving.
Tips:
- For extra flavor, marinate the chicken thighs in the herb mixture for a few hours before cooking.
- Feel free to swap in any seasonal vegetables you prefer or have on hand.
- Serve with a green salad or crusty bread to make it a complete meal.
