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Winner winner chicken dinner! Chicken is one of the most popular animal proteins out there. I would say it’s one of the most popular healthy foods out there. But even though I find it’s so abundant, we have few ideas to freshen it up just a bit. So today I’m going to be walking you through three must-try healthy chicken recipes that I know you are going to love. Now, these healthy chicken recipesare perfectfor weight loss and if you are on keto chicken diet. All of the ingredients are relatively inexpensive and they’re easy to find. In fact, I picked all mine up from my local grocery store so I know you should not have a problem getting these. You can check our easy healthy chicken recipes with few ingredients below or see ourleftover chicken recipes.
Also no worries, we are not cooking with dragon blood or ostrich. Everything is relatively easy to prepare so you can do it at home as well.
Preparation Tips
First up, we have a taco casserole stuffed bell peppers recipe that is easy to make and low carb (with just a little bit of tortilla chips to add some crunch.) I love Tex-Mex food and there’s no better place to showcase that than this dish since these are basically reconstructedchicken tacos. Colorful bell peppers, tender and juicy rotisserie chicken, and protein-packed black beans make up the bulk of these dinner delights. Smothered in sauce and some adobo or green chili for a hint of heat, then covered in a Mexican cheese blend, they’re roasted in the oven until all the cheese has melted and the flavors come together. I serve this dish with Greek yogurt, jalapenos, and cilantro but you can also usesour cream. Rather than purchasing raw chicken, I prefer to pick up a rotisserie chicken since its cooked, and the cost comparable. This makes these stuffed bell peppers a breeze to put together when you havecooked chickenat the ready. If you have leftovers, you can pack them for lunch the next day since they reheat quite well in the microwave.
Next, I want to show you guys a lemon garlicky chicken stir fry packed with protein, veggies, and flavor–a somewhat different spin on the usuallemon chicken. Asparagus is a favorite vegetable of mine, the fleshy tender spears are a great texture and flavor combination with juicy and tender chicken. Mushrooms add a burst of umami and earthiness, and the lemon garlic soy sauce is tangy and savory. I use arrowroot starch instead of corn starch to not only thicken the sauce but help it cling to all the ingredients. Some dried ancho chili will help add a bit of spiciness, brightening up the dish with color and flavor. This recipe iseasy and healthyand has the lowest calories per serving of all three.
Last, I have a spiced creamy chicken pilaf that can hold its own as an entree or as a side dish.Chicken and riceare one of the ultimatecomfort foodsand here is aquick and easyrecipe that brings a lot of flavor to the table. The coconut milk, ginger, turmeric, and cumin give it a middle eastern flair, which pairs well with fragrant basmati rice (although you can sub it out forbrown rice.) It’s cooked over low heat on the stove so the rice gets creamy and tender but stays fluffy. Serve it with aside green saladand that’s lunch or dinner in a nutshell. It’s possibly even better the next day and is great for weekly meal preps so if you were looking forhealthy recipes for lunch, here you go. This can also be made in theslow cookerso you just set it and forget it.
Let’s Start!
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Recipe 1
TACO CASSEROLE STUFFED BELL PEPPERS
Prep10min
Cook30min
Total40min
311cal
Ingredients for 6 stuffed peppers
- 3 large bell peppers (any color), halved and cored
- Filling
- 1lb rotisserie chicken, skinless and chopped
- 1/3 cup (red) onion
- 5oz canned green chilis
- Substitute: 3oz chipotle peppers in adobo
- 1 cup canned low sodium black beans, drained
- 1 1/4 cups red enchilada sauce
- 42g tortilla chips, broken
- 1 cup Mexican cheese blend
- garnish
- 2% Greek yogurt
- jalapenos
- cilantro
Steps
Step 1
Slice open bell peppers and remove the insides. Place them on a baking sheet lined with parchment or aluminum foil, then lightly spray with olive oil. Bake in the oven for 8 to 10 minutes at 400F to soften them.
Step 2
Break up the corn taco shells in a bowl and set aside.
Step 3
Remove the skin from the rotisserie chicken and remove the meat and place it in a bowl. Pull the chicken apart, as best as possible, using forks, then add red onion, black beans, green chiles and red enchilada sauce. Stir until it’s well mixed.
Step 4
Stuff the bell peppers with the chicken mixture, then add some crumbled taco shell on top, followed by a few tablespoons of shredded cheese.
Step 5
Place the pepper in a baking dish, then caver with foil and bake for 15 to 20 minutes at 400F, or until the cheese has melted and turned brown.
Step 6
Enjoy each protein packed pepper with Greek yogurt, cilantro and jalapeño.
Calories311cal
Protein36g
Fats9g
Carbs22g
Fiber5g
Sugar6g
Recipe 2
Lemon Garlicky Chicken Stir-Fry With Asparagus & Mushrooms
Prep5min
Cook15min
Total20min
245cal
Ingredients for 3 servings
- 1 lb raw chicken breast, cut into 1-inch pieces
- 2 teaspoons arrowroot starch
- 1 tablespoon olive oil
- 1 lb raw asparagus spears, chopped into pieces
- 2/3 cup mushrooms, cremini or portobello
- 1/3 cup red chilies (ancho chile), dried
- Sauce
- 2 tablespoon low sodium soy sauce
- juice from 1 lemon
- 1 tablespoon lemon zest
- 1/2 low sodium chicken broth
- 1 tablespoon arrowroot starch
- Garnish
- cilantro
- chives or green onion
Steps
Step 1
Add arrowroot to diced chicken breast and mix together, then set aside.
Step 2
In a bowl add all the ingredients for the sauce, except the arrowroot. Season to taste with lemon or soy before adding in another dash of arrowroot.
Step 3
Set a nonstick skillet on medium heat and add olive oil. Toss in the chicken breast to sear and cook until the outside is no longer pink and edges are brown, about 6 to 8 minutes. Add the chicken to a bowl and set aside.
Step 4
To the same skillet, add garlic, asparagus and mushrooms. Cook until the outside edges are seared, about 3 to 5 minutes, and if you like some heat, toss in some dried red chilis. Continue cooking until the edges of the veggies are seared and crisp tender.
Step 5
Add the chicken back to the skillet, mix together, then pour in the sauce. Stir the sauce when it begins to bubble so it doesn’t clump. Then shake the skillet to mix everything together.
Step 6
Garnish and enjoy!
Calories245cal
Protein39g
Fats7g
Carbs9g
Fiber3g
Sugar3g
Recipe 3
Spiced Creamy Chicken Pilaf
Prep10min
Cook25min
Total35min
359cal
Ingredients for 5 servings
- 1 1/2 lb raw chicken breast
- spray coconut oil
- 1 tablespoon coconut oil, melted
- 1 tablespoon garlic, minced
- 1/2 cup (red) onion, chopped
- 3 cloves
- 1 tablespoon ginger, paste
- 1 cup brown basmati rice
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 can (13.5oz) lite coconut milk
- 1 1/2 cups low sodium chicken broth
- 2 bay leaves
- 1 cinnamon stick (or 1/2 teaspoon ground)
- season to taste with sea salt & pepper
Steps
Step 1
Spray a pot with a little coconut oil, then toss in diced chicken breast just to lightly sear the outside edges. Cook for about 3 to 5 minutes, then remove the chicken – no worries if it’s not cooked.
Step 2
Pour in coconut oil, red onion, garlic, cloves and fresh ginger or paste. Caramelize the onions until fragrant, about 3 minutes, then add uncooked brown basmati rice, turmeric and cumin. Mix it so the uncooked rice is covered in spices and oil, then fold in the chicken breast.
Step 3
Pour in chicken broth, and lite coconut milk, then bring it to a light simmer. Mix it up, then add a pinch of sea salt & pepper, along with bay leaves and a cinnamon stick.
Step 4
Cover and cook for 20 or 25 minutes. When it’s almost ready, stir in chopped cilantro for added flavor, then cover and cook for the remaining time (all the liquid is absorbed).
Step 5
And there you have it, creamy and brilliantly golden chicken pilaf. Enjoy with roasted or steamed veggies.
Calories359cal
Protein36g
Fats11g
Carbs31g
Fiber1g
Sugar2g
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