20 Healthy Chicken Dinner Recipes Under 400 Calories

Did you know that a delicious and satisfying dinner can actually be healthy and under 400 calories? If you’re looking to elevate your weeknight meals without sacrificing flavor, you’re in the right place! In this blog, we’ll explore 20 mouthwatering chicken dinner recipes that are not only easy to prepare but also packed with nutrients. Get ready to discover vibrant flavors and wholesome ingredients that will leave you feeling great!

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Zesty Lemon Herb Grilled Chicken

This Zesty Lemon Herb Grilled Chicken is special for its delightful blend of fresh herbs and tangy lemon that elevates the flavor to a whole new level.

Ingredients:

• 4 chicken breasts
• 1/4 cup olive oil
• 2 lemons, juiced and zested
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and black pepper to create the marinade.

2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken, ensuring that it is well coated.

3. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

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

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

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

7. Remove the chicken from the grill and let it rest for 5 minutes before serving.

Tips:

• For extra flavor, consider adding a dash of red pepper flakes to the marinade for some heat.
• Letting the chicken marinate longer will enhance the flavors even more.
• Serve with a fresh garden salad or grilled vegetables for a complete meal.

Honey Mustard Chicken with Asparagus

This Honey Mustard Chicken with Asparagus is a delightful blend of sweet and tangy flavors, making it a perfect dish for any occasion.

Ingredients:

• 4 pieces chicken breasts
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 1 pound asparagus, trimmed
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika

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 small bowl, whisk together honey and Dijon mustard to create the marinade.

3. Place the chicken breasts in a baking dish and pour the marinade over them, ensuring they are well coated.

4. In a separate bowl, toss the asparagus with olive oil, garlic, salt, pepper, and paprika.

5. Arrange the asparagus around the chicken in the baking dish.

6. Bake in the preheated oven for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

7. Let it rest for 5 minutes before serving to allow the juices to redistribute.

Tips:

• For extra flavor, marinate the chicken for a few hours or overnight.
• Feel free to substitute green beans or broccoli for the asparagus.
• Serve with rice or quinoa to soak up the delicious honey mustard sauce.

Spicy Garlic Chicken Stir-Fry

This Spicy Garlic Chicken Stir-Fry combines bold flavors of garlic and spices for a deliciously quick meal.

Ingredients:

• 1 pound boneless chicken thighs, sliced
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sriracha sauce
• 1 teaspoon sesame oil
• 1 bell pepper, sliced
• 2 cups broccoli florets
• 1 cup snap peas
• 2 green onions, chopped
• 1 tablespoon sesame seeds (optional)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

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

2. Add sliced chicken thighs and cook until browned, for about 5-7 minutes.

3. Stir in minced garlic and grated ginger, sautéing for another 1-2 minutes until fragrant.

4. Add soy sauce, sriracha sauce, and sesame oil to the pan, stirring to coat the chicken.

5. Toss in sliced bell pepper, broccoli florets, and snap peas, cooking for an additional 5 minutes until vegetables are tender-crisp.

6. Garnish with chopped green onions and sesame seeds before serving.

Tips:

• Adjust the sriracha to your heat preference.
• For extra flavor, marinate the chicken in soy sauce and garlic for 30 minutes before cooking.
• Serve over rice or noodles for a complete meal.
• Feel free to add any vegetables you love!

Mediterranean Chicken Quinoa Bowl

This Mediterranean Chicken Quinoa Bowl is a delightful fusion of fresh flavors and wholesome ingredients, making it a nutritious and satisfying meal.

Ingredients:

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

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

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

2. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed.

3. Meanwhile, while the quinoa cooks, heat olive oil in a skillet over medium heat.

4. Season the chicken breasts with garlic powder, oregano, paprika, salt, and black pepper before placing them in the skillet.

5. Cook the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.

6. Once cooked, let the chicken rest for a few minutes before slicing it into strips.

7. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, feta cheese, olives, and parsley.

8. Drizzle the lemon juice over the quinoa bowl and toss gently to combine.

9. Serve the quinoa mixture in bowls, topped with the sliced chicken.

Tips:

• For added flavor, marinate the chicken in the seasoning for an hour before cooking.
• Feel free to customize the veggies based on seasonal availability.
• This recipe can be made in advance and served cold for a refreshing lunch option.

Balsamic Glazed Chicken and Veggies

This Balsamic Glazed Chicken and Veggies recipe features the perfect blend of savory chicken and vibrant vegetables, all beautifully coated in a tangy balsamic glaze.

Ingredients:

• 4 pieces chicken breasts
• 2 cups broccoli florets
• 1 cup cherry tomatoes, halved
• 1 bell pepper, sliced
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian herbs

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 bowl, whisk together the balsamic vinegar, honey, olive oil, garlic, salt, black pepper, and Italian herbs.

3. Place the chicken breasts in a baking dish and pour half of the balsamic mixture over the chicken, ensuring it’s well coated.

4. Add the broccoli, cherry tomatoes, and bell pepper to the baking dish, arranging them around the chicken.

5. Drizzle the remaining balsamic mixture over the vegetables and toss to combine.

6. Bake in the preheated oven for 25 minutes or until the chicken is cooked through and the vegetables are tender.

7. Let it rest for a few minutes before serving to enhance the flavors.

Tips:

• For extra flavor, marinate the chicken in the balsamic mixture for a few hours before cooking.
• Feel free to add any seasonal vegetables you have on hand.
• Serve over rice or quinoa for a complete meal.

Cilantro Lime Chicken with Avocado Salsa

This Cilantro Lime Chicken with Avocado Salsa offers a refreshing burst of zesty lime and vibrant cilantro, making it a delightful dish for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 ripe avocados, diced
• 1 small red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. In a small bowl, mix together lime juice, chopped cilantro, minced garlic, cumin, salt, and black pepper.

2. Place chicken breasts in a resealable plastic bag and pour marinade over them. Seal the bag and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

3. Preheat grill or grill pan over medium-high heat and brush with olive oil.

4. Remove chicken from marinade and discard marinade. Grill chicken for about 6-7 minutes on each side, or until fully cooked through and internal temperature reaches 165°F.

5. While the chicken is cooking, prepare the avocado salsa by combining diced avocados, red onion, cherry tomatoes, lime juice, cilantro, and season with salt and pepper to taste in a bowl.

6. Once chicken is cooked, let it rest for a few minutes before slicing.

7. Serve chicken topped with avocado salsa.

Tips:

• For a spicier kick, add diced jalapeños to your avocado salsa.
• Marinating the chicken overnight enhances the flavor even more.
• This dish pairs well with rice, quinoa, or a fresh green salad.

Thai Coconut Chicken Soup

Experience the vibrant flavors of Thailand with this creamy and aromatic Coconut Chicken Soup, boasting a perfect balance of spice and sweetness.

Ingredients:

• 1 tablespoon vegetable oil
• 1 cup sliced mushrooms
• 1 cup shredded rotisserie chicken
• 1 can (13.5 oz) coconut milk
• 2 cups chicken broth
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• 2 green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 1 red bell pepper, sliced
• 1 jalapeño, sliced (optional for heat)
• 1 lime, cut into wedges for serving

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a large pot, heat the vegetable oil over medium heat.

2. Add the mushrooms and sauté for about 3 minutes until they soften.

3. Stir in the shredded rotisserie chicken, red curry paste, and sauté for another 2 minutes.

4. Pour in the coconut milk and chicken broth, then bring the mixture to a simmer.

5. Add the fish sauce, lime juice, grated ginger, green onions, red bell pepper, and jalapeño (if using) to the pot.

6. Allow the soup to simmer for about 10 minutes, stirring occasionally.

7. Remove the pot from heat and stir in the fresh cilantro just before serving.

8. Serve hot with lime wedges on the side for an extra zing.

Tips:

• For a vegetarian version, substitute chicken with tofu and use vegetable broth.
• Adjust the level of curry paste to taste if you prefer a milder or spicier soup.
• Serving with jasmine rice can make the soup even more filling.

Italian Chicken and Spinach Skillet

This Italian Chicken and Spinach Skillet offers a delightful blend of savory chicken, fresh spinach, and aromatic herbs, making it a quick and flavorful dish for any weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 cup cherry tomatoes, halved
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

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

2. Season chicken breasts with salt, pepper, and Italian seasoning, then add them to the skillet.

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

4. Remove chicken from the skillet and set aside.

5. In the same skillet, add minced garlic and cherry tomatoes, cooking for about 3 minutes until tomatoes soften.

6. Stir in fresh spinach and cook until wilted.

7. Return the chicken to the skillet, sprinkle with Parmesan cheese, and cook for an additional minute until cheese melts.

8. Serve hot and enjoy!

Tips:

• For extra flavor, marinate the chicken in Italian dressing for a few hours before cooking.
• Substitute kale or swiss chard for spinach based on your preference.
• Pair with a side of pasta or garlic bread for a complete meal.

Lemon Garlic Chicken with Broccoli

This Lemon Garlic Chicken with Broccoli recipe bursts with zesty flavors and provides a nutritious, easy-to-make meal perfect for any night of the week.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups broccoli florets
• 4 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest

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 small bowl, mix together the olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper.

3. Place the chicken breasts in a baking dish and pour the lemon garlic mixture over the top, ensuring the chicken is well coated.

4. Add the broccoli florets around the chicken in the baking dish. Drizzle with a little extra olive oil if desired.

5. Bake for approximately 25 minutes, or until the chicken is cooked through and the broccoli is tender.

6. Remove from the oven, let it rest for a few minutes, then serve warm.

Tips:

• For extra flavor, marinate the chicken in the lemon garlic mixture for at least 30 minutes before baking.
• Feel free to add other vegetables like bell peppers or carrots for a colorful meal.
• Serve with rice or quinoa for a complete dinner.

BBQ Chicken Lettuce Wraps

This BBQ Chicken Lettuce Wraps recipe brings a delicious blend of smoky, sweet, and savory flavors that are perfect for a light meal or appetizer.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup BBQ sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 head of butter lettuce
• 1 cup shredded carrots
• 1/2 cup sliced green onions
• 1/4 cup chopped cilantro
• 1 tablespoon sesame seeds (optional)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Preheat your grill or skillet over medium heat and brush with olive oil.

2. Season the chicken breasts with garlic powder, onion powder, salt, and pepper to taste.

3. Cook the chicken on the grill or skillet for about 6-7 minutes on each side or until fully cooked through.

4. Remove the chicken from heat and let it rest for 5 minutes before shredding it with two forks.

5. Toss the shredded chicken with BBQ sauce until well coated.

6. Carefully separate the lettuce leaves to create cups for the filling.

7. Fill each lettuce cup with BBQ chicken, shredded carrots, green onions, cilantro, and a sprinkle of sesame seeds if desired.

8. Serve immediately and enjoy your BBQ Chicken Lettuce Wraps!

Tips:

• For extra flavor, marinate the chicken in BBQ sauce for an hour before cooking.
• Feel free to customize the toppings with your favorite ingredients like avocado or jalapeños.
• Use leftover chicken for a quick lunch the next day.

Teriyaki Chicken with Cauliflower Rice

This Teriyaki Chicken with Cauliflower Rice is a delicious and healthy dish that perfectly balances savory teriyaki flavors with light, fluffy cauliflower rice.

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 1/2 cup teriyaki sauce
• 1 tablespoon olive oil
• 2 cups cauliflower rice
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/4 cup green onions, chopped
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Start by marinating the chicken thighs in teriyaki sauce for at least 15 minutes.

2. Heat olive oil in a large skillet over medium heat.

3. Add the marinated chicken to the skillet and cook for about 5-7 minutes on each side, until fully cooked.

4. Remove the chicken from the skillet and let it rest for a few minutes before slicing.

5. In the same skillet, add garlic and ginger, and sauté for about 1-2 minutes until fragrant.

6. Stir in the cauliflower rice and cook for another 5-7 minutes, seasoning with salt and pepper to taste.

7. Serve the sliced teriyaki chicken over the cauliflower rice, garnished with chopped green onions and sesame seeds.

Tips:

• For extra flavor, add a splash of soy sauce or a dash of chili flakes to the cauliflower rice.
• This recipe can easily be doubled for meal prep or larger gatherings.
• Feel free to add other vegetables like bell peppers or broccoli to the cauliflower rice for added nutrition.

Chicken Piccata with Zoodles

This Chicken Piccata with Zoodles is a delightful low-carb dish featuring zesty lemon and briny capers that elevate the flavors of tender chicken and fresh vegetables.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained
• 4 medium zucchini, spiralized into zoodles
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off the excess.

2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.

3. In the same skillet, melt the butter and add the chicken broth, lemon juice, and capers. Stir well to combine and bring to a simmer.

4. Add the zoodles to the skillet and cook for 2-3 minutes until just tender, tossing to coat them in the sauce.

5. Return the chicken to the pan, spooning the sauce over the top. Cook for an additional minute to heat through.

6. Serve immediately, garnished with fresh parsley.

Tips:

• For extra flavor, marinate the chicken in lemon juice and herbs for 30 minutes before cooking.
• If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips of zucchini.
• Feel free to add other vegetables like spinach or cherry tomatoes for more variety.

Cilantro Lime Chicken Tacos

Cilantro Lime Chicken Tacos are a vibrant and flavorful dish that combines zesty lime, fresh cilantro, and juicy chicken for a delightful meal.

Ingredients:

• 1 pound chicken breast, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup shredded cheese
• 1/4 cup sour cream

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Instructions:

1. In a bowl, combine the diced chicken, olive oil, garlic, cumin, chili powder, and lime juice. Mix well to coat the chicken evenly.

2. Heat a skillet over medium-high heat and add the marinated chicken. Cook for about 8-10 minutes, or until the chicken is fully cooked and no longer pink.

3. Stir in the chopped cilantro and cook for an additional 1-2 minutes.

4. Warm the corn tortillas in a separate skillet or microwave until pliable.

5. Assemble the tacos by placing the cooked chicken mixture in the tortillas and topping with shredded lettuce, diced tomatoes, cheese, and sour cream.

Tips:

• For extra flavor, marinate the chicken for a few hours or overnight.
• Feel free to add avocado or hot sauce for additional toppings.
• Serve with lime wedges on the side for an extra burst of freshness.

Sautéed Chicken with Mushrooms and Spinach

This Sautéed Chicken with Mushrooms and Spinach is a quick and healthy dish that bursts with savory flavors and vibrant colors.

Ingredients:

• 2 cups fresh spinach
• 1 pound boneless, skinless chicken breasts
• 8 ounces mushrooms, sliced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt, to taste
• Black pepper, to taste

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat.

2. Season the chicken breasts with salt, pepper, and thyme on both sides.

3. Once the oil is hot, add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until they are fully cooked and golden brown. Remove from the skillet and set aside.

4. In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 30 seconds until fragrant.

5. Add the sliced mushrooms to the skillet and cook for 5 minutes, stirring frequently until they’re tender.

6. Add the fresh spinach to the skillet and cook for an additional 2-3 minutes, until wilted.

7. Slice the cooked chicken and return it to the skillet, mixing everything well. Cook for another 1-2 minutes to heat through.

8. Adjust seasoning with additional salt and pepper if desired, then serve warm.

Tips:

• For added flavor, consider marinating the chicken in herbs and garlic before cooking.
• Feel free to substitute kale or swiss chard for spinach based on your preference.
• Serve this dish with rice or pasta to make it a complete meal.

Grilled Chicken with Mango Salsa

This Grilled Chicken with Mango Salsa recipe stands out with its vibrant flavors of juicy mango, zesty lime, and perfectly seasoned chicken, making it a delightful dish for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Instructions:

1. Preheat your grill to medium-high heat.

2. In a small bowl, combine olive oil, garlic powder, onion powder, paprika, salt, and pepper to create a marinade.

3. Rub the marinade onto the chicken breasts and let them sit for 10 minutes.

4. While the chicken is marinating, prepare the mango salsa by mixing diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a bowl.

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

6. Remove chicken from the grill, let it rest for a few minutes, then serve topped with the mango salsa.

Tips:

• For extra flavor, marinate the chicken for longer, up to 2 hours, before grilling.
• Feel free to adjust the heat level of the salsa by adding more or less jalapeño.
• This dish pairs well with rice or a fresh green salad.

Oven-Baked Chicken Fajitas

These Oven-Baked Chicken Fajitas are special for their vibrant flavors and effortless preparation, bringing the essence of Mexican cuisine right to your dinner table.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large onion
• 3 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 flour tortillas
• 1 cup shredded cheese (optional)
• 1/2 cup sour cream (optional)
• 1/2 cup salsa (optional)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Slice the chicken breasts, bell peppers, and onion into thin strips.

3. In a large bowl, combine the chicken and vegetables with olive oil and spices, mixing well to coat.

4. Spread the chicken and vegetable mixture evenly on a baking sheet.

5. Bake for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

6. Remove from the oven and serve with warm tortillas, cheese, sour cream, and salsa as desired.

Tips:

• For extra flavor, marinate the chicken in the spice mixture for a few hours before baking.
• Feel free to substitute with other vegetables like zucchini or mushrooms for a different twist.
• Keep leftovers in an airtight container in the refrigerator for up to three days.

Lemon Thyme Chicken with Brussels Sprouts

This Lemon Thyme Chicken with Brussels Sprouts harmoniously blends zesty citrus and fragrant herbs, creating a delightful dish that’s both refreshing and comforting.

Ingredients:

• 4 chicken breasts
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme, chopped
• 1 lemon, juiced and zested
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 pound Brussels sprouts, halved
• ½ cup chicken broth
• 1 tablespoon honey

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a small bowl, mix together olive oil, thyme, lemon juice, lemon zest, garlic powder, salt, and black pepper.

3. Rub the mixture over the chicken breasts evenly.

4. In a large oven-safe skillet, heat a bit of olive oil over medium-high heat and sear the chicken breasts for about 2-3 minutes on each side until golden brown.

5. Add halved Brussels sprouts to the skillet, pouring chicken broth and honey over the top.

6. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken is cooked through and the Brussels sprouts are tender.

7. Remove from oven, let it rest for a few minutes, then serve warm.

Tips:

• For extra flavor, marinate the chicken in the herb mixture for a couple of hours before cooking.
• Make sure to not overcrowd the skillet when searing the chicken for an even golden crust.
• Feel free to add other veggies like carrots or potatoes for a heartier meal.

Chicken and Vegetable Stir-Fry

This Chicken and Vegetable Stir-Fry stands out with its vibrant flavors of garlic, ginger, and fresh vegetables, making it a delightful and healthy meal option.

Ingredients:

• 1 pound chicken breast, sliced
• 2 cups mixed vegetables (bell peppers, broccoli, and carrots)
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Instructions:

1. In a bowl, combine the chicken slices with soy sauce, garlic, ginger, and cornstarch, and let marinate for about 10 minutes.

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

3. Add the marinated chicken to the skillet and stir-fry for 5-7 minutes until fully cooked.

4. Toss in the mixed vegetables and continue to stir-fry for another 3 minutes until the vegetables are tender but still crisp.

5. Drizzle sesame oil over the mixture, season with salt and pepper to taste, and stir well.

6. Serve hot over rice or noodles, and enjoy your dish!

Tips:

• For extra flavor, consider adding a splash of rice vinegar or chili sauce.
• Customize the vegetables based on what you have on hand or your personal preference.
• To save time, you can use pre-cut vegetables or frozen stir-fry mixes.

Garlic Parmesan Crusted Chicken

This Garlic Parmesan Crusted Chicken recipe stands out with its irresistible combination of creamy garlic and rich Parmesan flavors, making it a family favorite.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup breadcrumbs
• 4 cloves garlic, minced
• 1/2 cup melted butter
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped parsley, for garnish

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and grease a baking dish.

2. In a bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, Italian seasoning, salt, and black pepper.

3. Dip each chicken breast in melted butter, allowing excess to drip off.

4. Coat each chicken breast with the breadcrumb mixture, pressing down to adhere well.

5. Place the coated chicken breasts in the prepared baking dish.

6. Bake for about 25 minutes or until the chicken is cooked through and golden brown.

7. Once done, let the chicken rest for a few minutes before serving, then garnish with chopped parsley.

Tips:

• For extra flavor, marinate the chicken in garlic and herbs for a few hours before coating.
• You can substitute panko breadcrumbs for a crunchier texture.
• Serve with a side of veggies or a salad for a complete meal.

Chimichurri Chicken with Roasted Vegetables

This Chimichurri Chicken with Roasted Vegetables is a vibrant and flavorful dish that blends the freshness of herbs with perfectly roasted veggies.

Ingredients:

• 4 chicken breasts
• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 5 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups bell peppers, sliced
• 2 cups zucchini, sliced
• 2 cups red onion, sliced
• 1 teaspoon dried oregano
• 1 tablespoon lemon juice

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a bowl, mix together parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper to create the chimichurri sauce.

3. Marinate the chicken breasts in half of the chimichurri sauce for at least 30 minutes.

4. Toss the sliced bell peppers, zucchini, and red onion with olive oil, oregano, salt, and pepper, then spread on a baking sheet.

5. Place the marinated chicken on another baking sheet and bake both the chicken and vegetables in the oven for 25-30 minutes until the chicken is cooked through and vegetables are tender.

6. Once done, drizzle the remaining chimichurri sauce over the chicken and vegetables before serving.

Tips:

• For extra flavor, let the chimichurri sauce sit for a while before marinating the chicken.
• You can substitute any seasonal vegetables you have on hand.
• Serve with rice or crusty bread to soak up the delicious chimichurri.