I love exploring healthy chicken recipes full of bright flavors. My Grilled Lemon Herb Chicken is zesty; my Turmeric Coconut Milk Chicken is aromatic and different.
Both offer delightful chicken meals. I love the contrasting comfort of Slow Cooker Chicken Tortilla Soup and the taut deliciousness of Harissa Marinated Grilled Chicken.
Those seem like enough delightful chicken recipes for an excellent chicken-centric dinner. Yours might vary.
The 10 Best healthy chicken recipes
1. Grilled Lemon Herb Chicken
Lemon Herb Chicken, grilled to juicy perfection, is the simplest of ingredients combined with the quickest of marinades. Olive oil, lemon juice, and garlic equal the most zesty of flavor bases.
adding fresh oregano and thyme instantly transforms the dish into a flavorful feast. It’s not just grilled chicken; it’s an herbaceous, citrus delight.
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
3 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. In a sizable bowl, combine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Require the chicken breasts to be part of this mix and ensure that they are well-coated. The marination can take place anywhere from half an hour to 4 hours.
2. Set the grill to medium-high heat. After it has heated, set the marinated chicken breasts on the grill, and do not save any of the leftover marinade for later use.
3. Cook the chicken on a grill for 6-8 minutes on each side or until the inside of the chicken shows a temperature of 165°F (75°C).
4. Take the chicken from the grill and allow it to rest for several minutes before you serve it. Enjoy your grilled lemon-herb chicken.
2. Baked Garlic Parmesan Chicken
Baked garlic Parmesan chicken is an uncomplicated yet tasty dish that stars skinless, boneless chicken breasts. The chicken is dredged, first in a coarsely grated Parmesan cheese and garlic powder mixture, and then in breadcrumbs.
The seasoning that accompanies this dish is delightfully minimal, made up of just olive oil, salt, and black pepper.
Ingredients
Chicken breasts (boneless and skinless)
Parmesan cheese (grated)
Garlic powder
Breadcrumbs
Olive oil
Salt
Black pepper
Instructions
1. Heat your oven to 375°F (190°C). Anoint a baking dish with olive oil.
2. In a small bowl, combine grated Parmesan cheese, breadcrumbs, garlic powder, salt, and black pepper.
3. Sweep the chicken breasts with olive oil, then coat them in the Parmesan cheese compound, pressing the mix onto the chicken to guarantee it sticks.
4. Put the chicken breasts, which have been coated, in the baking dish you’ve prepared, and place them in the oven you have preheated to 375 degrees F. Let them cook for 25-30 minutes, or until you determine they are done by cutting into one and seeing if the juices run clear. You should serve these immediately.
3. Honey Mustard Chicken
Honey Mustard Chicken combines the bold flavors of Dijon mustard and honey with tender, boneless chicken breasts. This dish, laced with olive oil, apple cider vinegar, and dried thyme, serves up an olfactory delight that is tough to beat.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1 teaspoon dried thyme
Instructions
1. Set your oven to 375°F (190°C) for the initial heating.
2. In a tiny dish, combine the Dijon mustard, honey, olive oil, apple cider vinegar, salt, and pepper in a whisking manner.
3. Place the chicken breasts in a baking dish and pour over them the honey mustard mixture, coating them evenly. Sprinkling the dried thyme over the top ensures that every bite will be flavorful.
4. Preheat the oven and bake the chicken for 25-30 minutes, or until it is thoroughly cooked and has an internal temperature of 165°F (75°C). Rest the chicken for 5 minutes. Then serve.
4. Slow Cooker Chicken Tortilla Soup
A filling dish, Slow Cooker Chicken Tortilla Soup showcases boneless chicken breasts, diced tomatoes with green chilies, black beans, corn, and chicken broth, all seasoned with ground cumin and finished with a squeeze of lime juice.
Ingredients
1 pound boneless, skinless chicken breasts
1 can (1
4.5 ounces) diced tomatoes with green chilies
1 can (1
4.5 ounces) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 quart chicken broth
1 teaspoon ground cumin
1 lime, juiced
Instructions
1. Put the chicken breasts in a slow cooker along with the tomatoes, beans, corn, chicken broth, and ground cumin.
2. Put a lid on the slow cooker and set the heat to low. Cook for 6 to 8 hours or until the chicken is fully cooked and easy to shred.
3. Take the chicken from the slow cooker and shred it with two forks. Return the soup to the slow cooker.
4. Before serving, stir in the lime juice. If you like, top with avocado, cilantro, or tortilla strips.
5. Chicken Stir Fry with Vegetables
Stir Fry with Chicken and Vegetables is a quick and healthy dish. It features thinly sliced chicken breast paired with vibrant broccoli florets, colorful bell peppers, and tender julienned carrots.
These vegetables are seasoned with soy sauce and garlic, which gives them a delightful savory flavor that pairs perfectly with the chicken.
Ingredients
Chicken breast, sliced thinly
Broccoli florets
Bell peppers, sliced
Carrot, julienned
Soy sauce
Garlic, minced
Vegetable oil
Instructions
1. In a large skillet or wok, over medium-high heat, heat vegetable oil. Add garlic, minced, and sauté until it is fragrant.
2. Add the chicken breast, sliced, to the skillet. Stir-fry the chicken until it is cooked through and no longer pink.
3. Place broccoli florets, sliced bell peppers, and julienned carrots in the skillet. Stir-fry them for about 3-4 minutes until this mix of veggies reaches the tender-crisp phase.
4. Drizzle soy sauce over the chicken and veggies, and toss all together to coat evenly. Cook an additional 1-2 minutes. Serve hot.
6. Turmeric Coconut Milk Chicken
Turmeric Coconut Milk Chicken is a dish that showcases marinated chicken thighs. The marinade is a blend of turmeric, ground ginger, and garlic.
Once the chicken has marinated, it is simmered in coconut milk. The cooking method and the ingredients make for a comforting and aromatic meal.
Ingredients
4 boneless, skinless chicken thighs
1 tablespoon turmeric powder
1 teaspoon ground ginger
1 can (1
3.5 ounces) coconut milk
2 tablespoons olive oil
3 cloves garlic, minced
Salt and pepper, to taste
Instructions
1. In a big bowl, mix together the turmeric, ginger, olive oil, garlic, salt, and pepper. Put in the chicken thighs and mix them well with the marinade. Let the chicken sit in the marinade in the refrigerator for at least 30 minutes before cooking.
2. Using medium heat, place the marinated chicken thighs into a large skillet. Cook each one for about 5 minutes on each side until brown.
3. In the skillet, combine the chicken and coconut milk. Cover and reduce heat to low; let simmer for 20 minutes. The chicken should be just cooked and very tender.
4. Pour the milk of coconut with turmeric over rice or green veggies, and that becomes a meal.
7. Pomegranate Glazed Chicken Thighs
Pomegranate Glazed Chicken Thighs is a delicious dish that highlights bone-in, skin-on chicken thighs, which are enhanced by a sweet and tangy glaze made with pomegranate juice and honey, seasoned with garlic, salt, and black pepper.
Ingredients
Chicken thighs (bone-in, skin-on)
Pomegranate juice
Honey
Olive oil
Garlic cloves, minced
Salt
Black pepper#
Instructions
1. Set your oven to 400°F (200°C) for preheating.
2. In a small saucepan, mix the pomegranate juice and honey. Heat the mixture until it comes to a boil, then turn down the heat so that the mixture simmers. Keep an eye on it and stir it occasionally as it reduces to a glaze-like consistency, which should happen in about 10 to 15 minutes.
3. Large oven-safe skillet, olive oil, over medium-high heat. Chicken thighs, salt, black pepper, skin-side down. About 5 minutes later, skin is golden brown.
4. Turn the chicken thighs over, coat them with the pomegranate glaze, and put the skillet in the oven. Bake until the chicken is done and the glaze is beautifully caramelized, about 20-25 minutes.
8. Green Curry Chicken with Basil and Lime
Basil and Lime Green Curry Chicken with Coconut Milk combines tender chicken, aromatic green curry paste, and creamy coconut milk for a vibrant dish. Finished with fragrant basil leaves and a lilt of lime, it’s a tongue-tingling delight.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons green curry paste
- 1 can (1
3.5 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup fresh basil leaves
- 1 tablespoon vegetable oil
Instructions
1. In a large frying pan, warm the vegetable oil over a medium flame. When the oil is hot, add the green curry paste and cook, stirring, for 1 to 2 minutes, or until the paste is fragrant.
2. In the skillet, add the chicken parts, and stir them into the curry paste. Cook for 4-5 minutes or until the chicken is just lightly browned.
3. Combine the coconut milk and fish sauce in the pot. Bring to a simmer, and let cook for another 8-10 minutes until the chicken is fully cooked through.
4. Right before serving, stir in the lime juice and fresh basil leaves, allowing the basil to wilt slightly. Serve hot with rice or noodles.
9. Miso Ginger Chicken Breast
Miso ginger chicken breast features tender chicken marinated in a savory blend of white miso paste, fresh ginger, soy sauce, rice vinegar, honey, and sesame oil, for a flavorful dish that is perfect for grilling.
Ingredients
4 boneless, skinless chicken breasts
3 tablespoons white miso paste
2 tablespoons fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
2 tablespoons sesame oil
Instructions
1. Combine in a bowl the following ingredients: miso paste, gratings of ginger, soy sauce, rice vinegar, honey, and sesame oil. These form the marinade.
2. Put the chicken breasts into a shallow dish or a resealable plastic bag and pour the marinade over the chicken. Make sure the chicken is thoroughly coated and then refrigerate for a minimum of 1 hour, but preferably overnight.
3. Heat your grill or skillet to medium-high heat. Take the chicken out of the marinade and let the excess drip off before placing it on the grill. Cook the chicken for 6-7 minutes, then flip and cook for another 6-7 minutes. You want nice grill marks on either side, and the chicken should be cooked through.
4. Take the chicken off the heat, permit it to rest for a short time, and serve hot. You may want to dress it up a bit with fresh herbs or sesame seeds.
10. Harissa Marinated Grilled Chicken
Harissa Marinated Grilled Chicken is a zesty dish that spotlights chicken breasts soaked in a robust marinade of harissa paste, olive oil, lemon juice, and minced garlic. They are perfectly spiced with salt and black pepper.
Ingredients
Chicken breasts (about 4 pieces)
Harissa paste (2 tablespoons)
Olive oil (2 tablespoons)
Lemon juice (from 1 lemon)
Garlic cloves, minced (2 cloves)
Salt (1 teaspoon)
Black pepper (to taste)
Instructions
1. Combine the following ingredients in a bowl to create the marinade:
harissa paste
olive oil
lemon juice
minced garlic
salt
black pepper
2. Put the chicken breasts in a big resealable bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and put it in the refrigerator for a minimum of 30 minutes, 2 to 4 hours being the ideal time.
3. Set your grill to medium-high heat. Take the chicken from the marinade and place it on the grill. Grill for about 6-7 minutes on each side.
4. Remove chicken from grill and allow to rest for a few minutes before serving. Enjoy grilled chicken with harissa marinade! Flavorful.
