12 Clean Eating Chicken Recipes for Weight Loss
Did you know that incorporating lean protein into your diet can boost metabolism and promote effective weight loss? If you’re looking to shed some pounds without sacrificing flavor, you’re in the right place! In this blog, we’ll share 12 delicious clean eating chicken recipes that not only satisfy your taste buds but also support your weight loss journey. From zesty Lemon Herb Grilled Chicken to comforting Coconut Curry Chicken, get ready to discover a variety of nutritious meals that are as easy to prepare as they are delightful to eat!
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Lemon Herb Grilled Chicken with Quinoa Salad
This Lemon Herb Grilled Chicken with Quinoa Salad bursts with bright citrus flavors and fresh herbs, making it a refreshing and healthy dish for any occasion.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup quinoa
- 2 cups water or chicken broth
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1 tablespoon extra lemon juice (for salad)
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Instructions:
1. In a bowl, mix lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper to create a marinade.
2. Place the chicken breasts in the marinade and refrigerate for at least 30 minutes, preferably 2 hours.
3. Rinse quinoa under cold water, then cook it in a pot with water or chicken broth according to package instructions.
4. Once the quinoa is cooked, allow it to cool and fluff it with a fork.
5. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and feta cheese.
6. Preheat the grill to medium-high heat and grill the marinated chicken for about 6-7 minutes per side, or until cooked through.
7. Let the chicken rest for a few minutes before slicing, then serve it over the quinoa salad with a drizzle of extra lemon juice.
Tips:
- For extra flavor, allow the chicken to marinate overnight.
- Add your favorite seasonal vegetables to the quinoa salad for variety.
- This dish can be served warm or cold, making it great for meal prep.
Spicy Baked Chicken with Roasted Vegetables
This Spicy Baked Chicken with Roasted Vegetables combines bold flavors and wholesome ingredients, making it a perfect dish for a hearty meal.
Ingredients:
- 4 pieces chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups mixed vegetables (bell peppers, zucchini, and carrots)
- 1 tablespoon fresh parsley, chopped (for garnish)
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 large bowl, mix together the olive oil, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
3. Add the chicken thighs to the bowl and coat them evenly with the spice mixture.
4. Place the seasoned chicken on a baking sheet lined with parchment paper.
5. In the same bowl, toss the mixed vegetables with a little olive oil and season with salt and pepper.
6. Arrange the vegetables around the chicken on the baking sheet.
7. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Garnish with fresh parsley before serving.
Tips:
- You can adjust the spiciness by adding more or less cayenne pepper.
- Feel free to use any seasonal vegetables you have on hand.
- This dish pairs well with rice or quinoa for a complete meal.
Honey Mustard Chicken Lettuce Wraps
These Honey Mustard Chicken Lettuce Wraps are a delightful blend of sweet and tangy flavors, offering a light yet satisfying meal perfect for any occasion.
Ingredients:
- 1 pound chicken breast, diced
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 head iceberg lettuce, leaves separated
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Instructions:
1. In a bowl, mix together honey, Dijon mustard, soy sauce, olive oil, garlic powder, and black pepper to create the sauce.
2. In a skillet over medium heat, add the diced chicken and cook until browned, about 5-7 minutes.
3. Pour the sauce over the chicken and stir to coat, cooking for an additional 5 minutes until the chicken is fully cooked and the sauce has thickened.
4. Remove from heat and let cool slightly before assembling the wraps.
5. Spoon the honey mustard chicken mixture into each lettuce leaf, topping with shredded carrots and chopped green onions.
6. Serve immediately and enjoy your fresh and tasty wraps!
Tips:
- For extra crunch, add some diced cucumbers to your wraps.
- Feel free to substitute the chicken with tofu or grilled shrimp for a different protein option.
- Prepare the sauce ahead of time and store it in the refrigerator for up to a week for quick assembly.
Garlic Ginger Chicken Stir-Fry with Broccoli
This Garlic Ginger Chicken Stir-Fry with Broccoli is a vibrant dish that combines tender chicken and crisp broccoli with the bold flavors of garlic and ginger for a quick, healthy meal.
Ingredients:
- 1 pound chicken breast, thinly sliced
- 2 cups broccoli florets
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Instructions:
1. In a small bowl, mix soy sauce, oyster sauce, sesame oil, cornstarch, and water.
2. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
3. Add sliced chicken to the skillet, season with salt and pepper, and cook until browned, about 5-7 minutes.
4. Remove chicken from the skillet and set aside.
5. In the same skillet, add remaining 1 tablespoon of oil, garlic, and ginger, cooking for about 30 seconds until fragrant.
6. Add broccoli and stir-fry for about 3-4 minutes until tender-crisp.
7. Return the chicken to the skillet, pour the sauce over the chicken and broccoli, and stir to combine.
8. Cook for an additional 2 minutes, stirring frequently until everything is heated through and well coated in the sauce.
Tips:
- For added heat, include red pepper flakes or sliced chilies in the stir-fry.
- Feel free to substitute chicken with shrimp or tofu for a different protein option.
- Serve with steamed rice or noodles for a complete meal.
Avocado Chicken Salad with Mixed Greens
This Avocado Chicken Salad with Mixed Greens brings a delightful combination of creamy avocado and tender chicken, making it a nutritious and satisfying meal perfect for any occasion.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 ripe avocado, diced
- 3 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 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, mixed greens, cherry tomatoes, red onion, and feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and gently toss to combine everything evenly.
4. Serve immediately or chill in the refrigerator for about 10 minutes before serving for enhanced flavors.
Tips:
- For added crunch, include some nuts like almonds or walnuts.
- Experiment with herbs such as cilantro or parsley for a fresh twist.
- This salad can be stored in the refrigerator for up to 2 days, but it’s best enjoyed fresh.
Cilantro Lime Chicken Tacos with Salsa Verde
This Cilantro Lime Chicken Tacos with Salsa Verde recipe bursts with fresh flavors and zesty appeal, making it an irresistible meal choice.
Ingredients:
- 1 pound chicken breast, diced
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 8 small corn tortillas
- 1 cup salsa verde
- 1/2 cup avocado, sliced
- 1/2 cup diced onions
- 1/2 cup crumbled queso fresco
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Instructions:
1. In a large bowl, combine diced chicken, olive oil, lime juice, garlic, cumin, salt, pepper, and cilantro. Mix well to coat the chicken.
2. Heat a skillet over medium heat and add the marinated chicken. Cook for about 7-10 minutes, or until the chicken is fully cooked and no longer pink.
3. While the chicken is cooking, warm the corn tortillas in a separate skillet for about 1-2 minutes on each side.
4. Assemble the tacos by placing a portion of the chicken mixture on each tortilla.
5. Top with salsa verde, sliced avocado, diced onions, and crumbled queso fresco.
6. Serve immediately and enjoy your delicious tacos!
Tips:
- Feel free to adjust the spice level by adding jalapeños or hot sauce to the chicken.
- Marinating the chicken for a few hours can enhance the flavor even more.
- Use grilled chicken for a smokier flavor profile.
Italian Chicken Skewers with Zucchini
This Italian Chicken Skewers with Zucchini recipe combines savory herbs and bright vegetables, creating a delicious and visually appealing dish perfect for any gathering.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 medium zucchinis, sliced into 1/2-inch rounds
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 wooden skewers, soaked in water for 30 minutes
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Instructions:
1. In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and black pepper.
2. Add chicken pieces to the marinade and toss to coat evenly. Let them marinate for at least 10 minutes.
3. Thread chicken and zucchini pieces alternately onto the skewers.
4. Preheat a grill or grill pan over medium-high heat.
5. Grill skewers for about 10 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
6. Remove from grill and let rest for a few minutes before serving.
Tips:
- For extra flavor, let the chicken marinate for up to 2 hours.
- Substitute other vegetables like bell peppers or cherry tomatoes for more variety.
- Serve with a side of pasta or a fresh salad for a complete meal.
Coconut Curry Chicken with Cauliflower Rice
This Coconut Curry Chicken with Cauliflower Rice is a delightful dish that bursts with rich, creamy coconut flavors and aromatic spices, making it a perfect healthy meal option.
Ingredients:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 head cauliflower, grated into rice-sized pieces
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh cilantro, chopped (for garnish)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large skillet, heat 2 tbsp olive oil over medium heat.
2. Add the diced onion, and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic and ginger, cooking until fragrant, about 1 minute.
4. Add the chicken pieces to the skillet, and season with 1/2 tsp salt and 1/4 tsp black pepper. Cook until browned, about 5-7 minutes.
5. Stir in the red curry paste, mixing well to coat the chicken.
6. Pour in the coconut milk, fish sauce, and brown sugar. Bring to a simmer.
7. Add the sliced bell peppers and broccoli florets, cooking for another 10-12 minutes until the vegetables are tender.
8. Meanwhile, in a separate skillet, sauté the grated cauliflower over medium heat for about 5-7 minutes, until slightly tender.
9. Serve the coconut curry chicken over the cauliflower rice, garnished with fresh cilantro.
Tips:
- For added heat, include red chili flakes or fresh sliced chili peppers.
- Substitute chicken with shrimp or tofu for a different protein option.
- Make sure to use fresh ingredients for the best flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Barbecue Chicken and Sweet Potato Hash
This Barbecue Chicken and Sweet Potato Hash combines smoky flavors with a hint of sweetness, making it a hearty and satisfying dish perfect for any meal.
Ingredients:
- 2 cups sweet potatoes, diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 pound cooked chicken, shredded
- 1/2 cup barbecue sauce
- 1/4 cup red onion, chopped
- 1/4 cup bell pepper, diced
- 2 eggs (optional)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the diced sweet potatoes with olive oil, salt, black pepper, and smoked paprika until evenly coated.
3. Spread the sweet potatoes on a baking sheet in a single layer and roast for about 20 minutes, or until tender.
4. In a skillet, add the cooked sweet potatoes, shredded chicken, barbecue sauce, red onion, and bell pepper.
5. Cook over medium heat for about 5-7 minutes, stirring occasionally until heated through.
6. If using eggs, make small wells in the hash and crack an egg into each well, and then cover the skillet to cook until the eggs are set.
Tips:
- You can use leftover barbecue chicken to save time.
- Feel free to add other vegetables like spinach or zucchini for added nutrition.
- For extra flavor, top with sliced green onions or avocado before serving.
Mediterranean Chicken Bowl with Chickpeas
This Mediterranean Chicken Bowl with Chickpeas is a vibrant and nutritious dish, packed with bold flavors from herbs and spices that will transport your taste buds straight to the Mediterranean coast.
Ingredients:
- 1 cup cooked quinoa
- 2 cups cooked chicken, shredded
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. In a large bowl, combine the cooked quinoa, shredded chicken, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
2. In a separate small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the chicken and vegetable mixture, stirring gently to combine.
4. Serve the mixture in bowls and top with crumbled feta cheese.
5. Enjoy your Mediterranean Chicken Bowl warm or chilled, as desired.
Tips:
- You can easily customize this bowl by adding your favorite vegetables or toppings, such as olives or avocado.
- Make it vegetarian by replacing the chicken with roasted vegetables or more chickpeas.
- This dish can be stored in the fridge for up to three days, making it a great meal prep option.
Teriyaki Chicken with Asparagus and Brown Rice
This Teriyaki Chicken with Asparagus and Brown Rice is a delightful balance of sweet and savory flavors, perfect for a wholesome meal.
Ingredients:
- 1 lb chicken breast, cut into bite-sized pieces
- 2 cups asparagus, trimmed and cut into 2-inch pieces
- 1 cup brown rice
- 1 cup teriyaki sauce
- 2 tablespoons vegetable oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons sesame seeds
- 2 green onions, sliced for garnish
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Instructions:
1. Cook the brown rice according to package instructions and set aside.
2. In a large skillet, heat the vegetable oil over medium-high heat.
3. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
4. Add the chicken pieces to the skillet and cook until they are browned and cooked through, about 5-7 minutes.
5. Add the asparagus to the skillet and cook for an additional 3-4 minutes until tender but crisp.
6. Pour the teriyaki sauce over the chicken and asparagus, stirring to combine and heat through.
7. Serve the teriyaki chicken and asparagus over a bed of brown rice, garnished with sesame seeds and sliced green onions.
Tips:
- For added flavor, marinate the chicken in teriyaki sauce for up to 30 minutes before cooking.
- Feel free to add other vegetables like bell peppers or broccoli for more variety.
- Adjust the sauce quantity to taste if you prefer a drier or wetter dish.
Pesto Chicken Stuffed Bell Peppers
This Pesto Chicken Stuffed Bell Peppers recipe offers a comforting blend of vibrant flavors from the fresh pesto and juicy chicken, making it a satisfying meal for any occasion.
Ingredients:
- 4 large bell peppers
- 2 cups cooked shredded chicken
- 1 cup pesto sauce
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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 mixing bowl, combine the shredded chicken, pesto sauce, cherry tomatoes, half of the mozzarella cheese, salt, and black pepper.
4. Stuff each bell pepper with the chicken mixture, pressing down gently to pack the filling.
5. Place the stuffed peppers standing up in a baking dish and drizzle olive oil over the tops.
6. Cover the dish with aluminum foil and bake for 25 minutes.
7. Remove the foil, sprinkle the remaining mozzarella cheese and Parmesan cheese on top of the peppers, and return to the oven for an additional 5 minutes, or until the cheese is bubbly and golden.
8. Let the peppers cool for a few minutes before serving.
Tips:
- For extra flavor, try using grilled chicken instead of plain shredded chicken.
- You can substitute homemade pesto for store-bought for a fresher taste.
- Add some chopped spinach or kale to the chicken mixture for a healthy twist.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
