40 Healthy Low-Calorie Chicken Breast Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Honey and Mustard Baked Chicken Breasts

Honey and Mustard Baked Chicken breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT2H35M · Yield: 4

These Baked Chicken Breasts are so simple to make and so delicious! The Chicken breasts are marinated and then baked in the oven, until they are tender and juicy!

Ingredients

• 2 large and 1 small chicken breasts (total 650 grams)
• 1 tablespoon honey
• 1 tablespoon mild mustard
• 1 tablespoon extra virgin olive oil
• 1 tablespoon Worcester sauce
• ¼ cup white dry wine
• 1 1/2 teaspoon sweet paprika
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• Black pepper to taste
• 1 tablespoon chicken seasoning

Instructions

1. If the chicken breasts are too thick, cut them in the middle.
2. Using a meat mallet or rolling pin, pound each chicken breast to 2 cm at the thickest part. Make sure your fillets are all the same thickness to ensure even cooking.
3. Put the chicken fillets in a bowl and season them with paprika, oregano, salt, pepper and chicken seasoning.
4. Drizzle with the honey, mustard, olive oil, Worcestershire sauce and wine over chicken breasts, mix and let it marinate for at least a couple of hours.
5. Preheat the oven to 180oC(fan forced or convection ovens). and line a baking tray with parchment paper.
6. Bake chicken for 15 minutes  Turn the chicken breasts on the other side and baste them with the marinade Then grill them for another 10 minutes, until golden and crisp.
7. Turn the oven off and with the door open let it rest for 5 minutes before serving.

2. Baked Caprese Chicken

Baked Caprese Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’]

Baked Caprese Chicken is ready in just 30 minutes. Chicken is topped fresh mozzarella, juicy tomatoes, a balsamic glaze and fresh basil!

Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• Salt and black pepper (to taste)
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning
• 4 slices fresh mozzarella cheese ((about 4 ounces, or more if you like extra cheese))
• 2 vine-ripened tomatoes (sliced)
• Fresh basil leaves (chopped)
• Balsamic glaze for garnish ((I used a store-bought glaze))

Instructions

1. Preheat oven to 400°F. Line a large baking pan with parchment paper or lightly grease with cooking spray.
2. Place chicken onto prepared pan in an even layer and lightly brush with olive oil. Then season with salt, pepper, garlic powder, and Italian seasoning.
3. Bake for about 20-25 minutes, or until a meat thermometer inserted into center of chicken reads 165°F.
4. Remove from oven and place one slice of mozzarella cheese on top of each chicken breast, followed by one (or two) slices of tomato. Return to oven and cook until cheese is melty, about 5 minutes.
5. Remove from oven and garnish with fresh basil leave and balsamic glaze.

3. Air Fryer BBQ Chicken Breast

Air Fryer BBQ Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless skinless chicken breasts (about 6 oz each)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup BBQ sauce, plus extra for serving

Instructions

1. Pat dry and rub chicken with olive oil and spices.
2. Preheat the air fryer to 360 F and place chicken in the basket.
3. Cook 10–12 minutes, flipping halfway; check that the internal temperature reaches 165 F, brushing with BBQ sauce during the last 2–3 minutes.
4. Let rest 3 minutes before slicing and serving with extra sauce.

4. Salt and Pepper Chicken Bites

Chicken Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT3M · Total: PT8M · Yield: [‘4’, ‘4 servings’]

Chicken Bites – Pieces of chicken cooked on the stove-top in browned butter, salt and pepper, and has ton of juicy flavor! Ready in 8 minutes, this is a quick dinner the family will love.

Ingredients

• 1-1 ½ pounds chicken (tendloins, breasts, or thighs (boneless, skinless and trimmed of any fat/skin))
• 2 tablespoons salted butter
• 1 teaspoon kosher salt (or to taste, divided)
• 1/2 teaspoon black pepper (or to taste)

Instructions

1. Cut chicken into small, bite-size pieces.
2. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper, and toss to make sure it’s evenly seasoned.
3. Melt butter in a pan over medium-high heat (I prefer cooking in a cast iron skillet) until it begins to turn a slight brown.
4. Place chicken pieces in hot butter/skillet and let cook for about one minute, until the undersides turn a beautiful golden brown. 
5. Flip the pieces over and continue cooking for another minute or two, until the inside is cooked. (Don’t feel like you have to flip one at a time.)
6. Once chicken has cooked through, remove from skillet and place chicken in serving bowl/plate and sprinkle with remaining kosher salt. 
7. Let the chicken rest for a minute or two to allow the juices to really soak in!

5. Stuffed Chicken Breast

Stuffed Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless skinless chicken breasts
• 4 oz feta cheese, crumbled
• 1 cup fresh spinach, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Toothpicks or kitchen string to secure

Instructions

1. Preheat the oven to 375 F. Cut pockets into the thick side of each chicken breast.
2. Sauté spinach and garlic in olive oil until wilted, then mix in feta and oregano.
3. Stuff the mixture into each chicken pocket and secure with toothpicks.
4. Sear stuffed breasts in a lightly oiled ovenproof skillet 2–3 minutes per side.
5. Transfer to the oven and bake 20–25 minutes, until the chicken reaches 165 F. Remove toothpicks and rest 5 minutes before serving.

6. Lemon and Herb Chicken Salad

Lemon and Herb Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [‘6’]

Lemon and Herb Chicken Salad – this is a salad recipe that we make at home often because it packs a big flavour punch with minimal effort. Full of Mediterranean flavours from Oregano, Olives, Tomatoes, Cucumbers and marinaded Chicken, this is a salad that is loved by all.

Ingredients

• 2 tbsp Oilve Oil
• 1 ½ large Lemon (juice and zest)
• 2 tbsp Water
• 2 tbsp Parsley (chopped, optional)
• 2 tsp Dry Basil
• 1 tap Dry Oregano
• 2 tsp Garlic Puree
• 1 tbsp Mustard
• 1 tsp Honey
• Salt and Pepper
• 2 tbsp Vegetable Oil
• 1 ½ lb Chicken Breast (cut into chunks)
• ½ large Lettuce (shedded)
• 1 Red Onion (sliced)
• 1 small Cucumber (cut into rounds)
• Handful Cherry or baby Plum Tomatoes (cut in half)
• 1 Avocado (cut into chunks)
• 3 ½ tbsp Olives

Instructions

1. Make the marinade by combining:Olive Oil, Lemon, Water, Parsley, Basil, Oregano, Garlic, Mustard, Honey, Salt, Pepper.
2. Marinade the Chicken in half the marinade (reserve the rest for the dressing) then cook in a pan with oil for 10 – 15 minutes, flipping once.
3. Add the chopped Vegetables to a platter or large plate, top with the cooked Chicken.
4. Pour over the dressing and serve.

7. Instant Pot Shredded Chicken

Instant Pot Shredded Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT30M · Yield: [‘6’, ‘6 – 8’]

Quick, Easy, Foolproof way to make tender, juicy Instant Pot Shredded Chicken. Super versatile shredded chicken breasts and shredded chicken thighs recipe you can use for appetizers, salads, soups, or main dishes. Healthy, freezer-friendly, and budget-friendly pulled chicken for meal prep.

Ingredients

• 3 pounds (1362g) chicken thighs or chicken breasts
• 2 cups (500ml) unsalted chicken stock ((or water))
• 6 (26.5g) garlic cloves ((or ½ teaspoon garlic powder))
• 2 teaspoons (14g) fine salt
• Optional: 3 (0.6g) bay leaves
• Optional: 1 tablespoon (15ml) regular soy sauce
• Salt and Black pepper
• Green onions (, thinly sliced)
• Cilantro (, chopped)

Instructions

1. Add Herb & Seasoning in Instant Pot: Add 6 garlic cloves, 2 tsp (14g) fine salt, 3 bay leaves, 1 tbsp (15ml) regular soy sauce, and 2 cups (500ml) unsalted chicken stock to your Instant Pot. Mix well. Add chicken in Instant Pot. Try to submerge them in the cooking liquid as much as you can.
2. Pressure Cook Chicken: Close the lid. Turn Venting Knob to Sealing Position.Bone-in Chicken Thighs: Pressure Cook at High Pressure for 6 minutes, then Natural Release for 10 minutesBoneless Chicken Thighs or Bone-in Chicken Breasts: Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutesFor Boneless Chicken Breasts (see notes): Pressure Cook at High Pressure for 3 to 5 minutes, then Natural Release for 10 minutes.After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting Position. Open the lid carefully. Check the chicken’s temperature with a food thermometer.
3. Shred Chicken: Place the chicken in a large mixing bowl. Use two forks to shred the chicken. Discard the chicken bones and skin if desired.
4. Season & Garnish Shredded Chicken: Taste and season shredded chicken with salt and black pepper. For reference, we added another 2 pinches of coarse kosher salt. Garnish with thinly sliced green onions and chopped cilantro if desired.
5. Serve: You can serve this simple pulled chicken with rice, pasta, or other side dishes. Enjoy~

8. One Skillet of Italian Chicken

One Skillet Italian Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Chicken breasts in an Italian seasoned sauce with zucchini, tomatoes, bell pepper and onion is an easy and delicious 30-minute dinner!

Ingredients

• 2 large boneless, skinless chicken breasts (sliced in half horizontally (about 1 ½ pounds))
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 small zucchini (thinly sliced)
• 1 medium bell pepper (cored, seeded and thinly sliced)
• 1 small yellow onion (sliced)
• 2 teaspoons minced fresh garlic
• 2 cups marinara sauce
• 1 (14.5 ounce) can diced tomatoes (with juices)
• 1 pinch crushed red pepper
• 1 ½ teaspoons Italian seasoning
• 1 bay leaf
• 1 tablespoon chopped fresh parsley (or basil (optional garnish))

Instructions

1. Season both sides of sliced chicken breasts with salt and pepper.
2. Heat oil in a large skillet over medium high heat. Add chicken and cook until golden brown, cooked through and no longer pink (about 4 minutes on each side depending on thickness). Transfer chicken to a plate and set aside (leave juices in skillet).
3. In the same skillet, cook zucchini, bell pepper and onion until zucchini is crisp-tender (about 3 to 4 minutes), stirring frequently.
4. Add garlic and cook an additional 30 seconds, while stirring.
5. Add marinara sauce, diced tomatoes, red pepper, Italian seasoning and bay leaf. Stir to combine.
6. Bring to a simmer and simmer for 5 minutes, stirring occasionally (reduce heat as necessary to maintain a simmer).
7. Remove and discard bay leaf. Return chicken to skillet and coat with sauce mixture.
8. Serve sprinkled with chopped fresh parsley or basil, if desired.

9. Greek Sheet Pan Chicken Dinner

Greek Sheet Pan Chicken Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 plates’]

Bring greek flavors into your kitchen with this quick Greek sheet pan chicken dinner. It’s low carb and gluten-free, on top of it all, family-friendly!

Ingredients

• 1 lb chicken breasts (diced)
• 1 red pepper (diced)
• 1 green pepper (diced)
• 1 yellow pepper (diced)
• 1 zucchini (sliced)
• 1 red onion (sliced)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 6 cloves garlic (minced)
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup feta cheese (crumbled)

Instructions

1. Preheat the oven to 400F.
2. Add the chicken and veggies into a large sheet pan. Top them up with olive oil, lemon juice, garlic, oregano, dried parsley, salt, and black pepper.
3. Toss all the ingredients to combine well and bake in the oven for 20 minutes until the chicken is fully cooked.
4. Remove from the oven and top up with crumbled feta cheese before serving.

10. Baked Chicken Breasts

Baked Chicken Breast Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT18M · Total: PT38M · Yield: [‘8’]

Tender, juicy baked chicken breasts that are perfectly seasoned!

Ingredients

• 4 boneless skinless chicken breasts (pounded to even thickness (about 2 lb))
• 1 Tablespoon olive oil
• 1 teaspoon finely ground sea salt
• ⅛ teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ¼ teaspoon chili powder
• 1 teaspoon onion powder

Instructions

1. Preheat the oven to 450 degrees Fahrenheit.
2. Place chicken breasts in a 9×13 inch baking dish. Brush both sides of chicken with olive oil.
3. In a small bowl combine the salt, black pepper, garlic powder, smoked paprika, chili powder and onion powder. Sprinkle seasoning mixture evenly over the chicken on both sides.
4. Place the baking dish in a preheated oven and bake for 15-18 minutes or until the chicken is cooked through and no longer pink. The thickest part of the breast should have an internal temperature of 165 degrees Fahrenheit.
5. Remove chicken from the oven, loosely tent the baking dish with aluminum foil and let rest for 5-10 minutes.
6. Serve immediately after the chicken has rested.

11. Healthy Chicken Fritters

Honey Mustard Chicken Fritters with Avocado (Fried Or Baked) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT17M · Cook: PT75M · Total: PT152M · Yield: [’23’, ’23 chicken fritters’]

Combining the succulence of chicken, the richness of avocado, and the sweet-tang of honey mustard, this chicken fritter recipe promises a burst of flavors and tender textures. Ditching the usual mayo and cheese found in most chicken fritter recipes, this recipe introduces a fresh twist to the classic chicken pancakes or cakes. Perfect for dinners, snacks, appetizer, side dish or a nutritious lunchbox idea this chicken fritter recipe is a standout choice for any occasion.

Ingredients

• 3 large chicken breasts (about 1.6 lb, cut into chuncks)
• 6 tbsp flour (see notes for gluten free and grain free)
• 3 large eggs (if you add cheese remove 1 egg)
• 1//2 onion (or scallions)
• 2 tbsp fresh basil, chopped (or parsley)
• 1 large avocado (cubed, added at the end)
• 1½ tbsp coconut cream (or yoghurt (or sour cream))
• 2½ tbsp apple cider vinegar (or lemon juice)
• 2 tbsp Dijon mustard
• 2 tbsp honey (or maple syrup)
• 3 cloves garlic (minced)
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions Step 1. Prepare the veggies

1. Peel the onion and garlic. Prepare the herbs if using.

Step 2. Make the honey mustard sauce

1. Mix all ingredients in a bowl until smooth and creamy.

Step 3. Make the chicken mixture

1. To make this quicker, chop the chicken breasts in a food processor by using the pulse function. If you don’t have a food processor finely dice the chicken breast and the rest of ingredients by hand.
2. Add the meat to the food processor bowl (and the onion), and pulse until roughly chopped. Make sure the pieces are not too big or too small. If you prefer the onion to be finely chopped, add it to the food processor first then add the meat.
3. Add the rest of ingredients to the processed meat (the honey mustard sauce, egg, flour and chopped herbs) and mix with a spoon by hand.
4. If adding avocado, finely cube it and add at the end (right before cooking) to preserve it’s shape. See pictures in the post above.

Step 4. Cook the chicken fritters

1. Heat a non-stick skillet (I use a 10″ ceramic coated skillet) on medium low heat (my stove knob is at 3) for 3 minutes or so.
2. Add fat for frying, let it heat for 1 minute. It will provide a golden crisp crust. You can use ghee, or any healthier heat resistant oils like avocado oil or grape-seed oil.
3. Place 2 tablespoons of the chicken mixture in the heated skillet. Press down with your spoon to arrange it and flatten. Do not use a lid, it will make them soggy.
4. Fry 3 minutes per side. Or until the surface is golden brown and crispy. Repeat with the remaining fritter mixture, adding more oil/ghee as needed.

12. Chicken Cabbage Stir Fry

Chicken Cabbage Stir Fry Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’, ‘2 servings’]

Quick and easy Asian inspired Chicken cabbage stir-fry prepared in a skillet pan. This dish is my last-minute dinner idea, and it’s very beginner-friendly.

Ingredients

• 2-3 Green Onions (bulb and stalks separated and sliced)
• 8.5 ounces Chicken Boneless (*see Notes)
• 1 inch Ginger Fresh (fresh)
• 2-3 Garlic Cloves (fresh)
• ⅓ small head Cabbage shredded (Green or napa *see Notes)
• 1 Tablespoon Oil (I.e. vegetable, canola, sunflower, )
• 2 Tablespoon Soy Sauce (Thin regular type, *see Notes)
• ¼ cup Water (not needed if you use napa cabbage!)
• Sesame Seeds or Sesame Oil
• Red Chili Pepper Flakes (aka Red Chili Flakes)

Instructions

1. Keep all the ingredients ready. Slice the green onion and keep the white bulb and the green stalks separate. We will use the stalks as a garnish. Cut the chicken into bite-sized pieces. Shred cabbage. Chop ginger and garlic.
2. Heat oil in a pan and stir-fry the onion bulb slices on a higher heat setting.
3. Add the chopped ginger and garlic and stir-fry for a minute as well. Reduce the heat slightly.
4. Add the cabbage and stir, cook for 2 minutes over a high heat setting, or until the cabbage takes up less space in the pan. I like to use Chinese cooking chopsticks to stir-fry because they are longer and easier to use.
5. Quickly pour the soy sauce and water over the cabbage stir-fry and mix well. Stir, cook 2–3 minutes over a high heat until water dissolves and cabbage cooks through. (If you use napa cabbage, don’t add water and just cook for 1–2 mins until half cooked through)
6. Reduce the heat setting to medium-high, make some space in the center and add chicken strips and stir-fry.
7. Mix the cabbage over the chicken and cook everything through. Make sure the chicken is cooked on all sides. The cabbage helps in keeping the chicken from turning chewy while cooking, however, make sure to not overcook the chicken on super high heat for all too long.
8. Once the chicken is cooked, the cabbage is crisp and tender and the liquids have dissolved, take from the heat and sprinkle some sesame seeds or sesame oil, as well as red pepper flakes over the cabbage chicken skillet meal. Spread the sliced green onion over the dish and serve still hot.

13. Greek Yogurt Chicken Salad

Greek Yogurt Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 people’]

Greek Yogurt Chicken Salad is the perfect healthy lunch or dinner. High in protein, low fat and low carb – it’s great for weight loss, easy and delicious!

Ingredients

• 2.5 cups cooked shredded chicken (about 1 lb)
• 1/2 cup plain nonfat greek yogurt
• 1 tablespoon fresh parsley (chopped finely)
• 1/2 cup celery (diced finely)
• 1 cup apples (chopped)
• 1/4 cup pecans (chopped)
• ¼ teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. Cook chicken. Bring a pot of water to a boil and boil chicken for 10-14 minutes. You can also cook chicken in the instant pot, crockpot or buy a rotisserie chicken and shred it.
2. While chicken is cooking, chop parsley, celery, apples and pecans.
3. Once chicken is cooked, shred the chicken by pulling apart with 2 forks.
4. Add chopped ingredients, spices, greek yogurt and shredded chicken in a bowl.
5. Toss together using a spatula until all ingredients are thoroughly coated with yogurt.
6. Serve on a sandwich or over a salad.

14. Teriyaki Chicken Lettuce Wraps

Teriyaki Chicken Lettuce Wraps (Low Calorie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT13M · Total: PT28M · Yield: [‘5’, ‘5 lettuce wraps’]

These teriyaki chicken lettuce wraps are crunchy, umami, and sweet. They’re low calorie, great for meal prep, high protein and dairy-free.

Ingredients

• 1 lb boneless skinless chicken breasts (diced)
• 1 tsp olive oil
• 1/4 cup soy sauce (preferably low sodium)
• 1/4 cup water
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 2 tsp fresh ginger (grated)
• 2 cloves of garlic (minced)
• Sweet gem lettuce
• 1 tsp sesame seeds
• green onion (sliced)

Instructions

1. Start by combining soy sauce, water, honey, rice vinegar, sesame oil, cornstarch, ginger, and garlic in a bowl.
2. Now, heat the olive oil in a skillet over medium-high heat. Add in chicken and cook it for 5 minutes on one side. After, flip the chicken with a spatula and cook for additional 3 minutes. The chicken should be slightly brown.
3. Pour the sauce into the skillet and cover all the chicken. Lower the heat and cook for another 3-5 minutes until the sauce thickens up.
4. Layout your sweet gem lettuce leaves and fill them up with teriyaki chicken.
5. Top with sesame seeds and green onion.

15. Grilled Honey Mustard Chicken Breast

Grilled Honey Mustard Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

Grilled Honey Mustard Chicken Breast, an easy and healthy way to grill and eat chicken for lunch or dinner. Mediterranean diet recipe

Ingredients

• Honey– 1/2 cup.
• Dijon Mustard-1/2 cup.
• Olive Oil– 1 tablespoon.
• Seasonings as desired. This can include Italian Seasonings (Salt, and/or Pepper.)
• Chicken Breast- 4-6 depending on size. The chicken should be boneless and skinless as well.

Instructions

1. In a medium mixing bowl, whisk or mix together with a fork the honey, Dijon mustard, olive oil and seasonings. Pull out a half cup of the mixture and store in in the refrigerator in a jar or container with a top. We will use this as a marinade while the chicken cooks.
2. Place the chicken is a zip top or similar reusable bag and pour the remaining liquid over it. Seal the bag shut and shake the ingredients around to assure that the chicken becomes covered with the marinade. Then refrigerate for at least thirty minutes.
3. When you are ready to grill your chicken, preheat the grill to a medium heat. Also, prep the grilling surface for nonstick as desired (I use nonstick spray on the grates before placing the grates on the grill).
4. Remove the chicken from the bag and discard the bag with the liquid.
5. Grill the chicken for five to six minutes on each side until done. Use the remaining stored marinade as needed while grilling.
6. The best way to know if your chicken is done is to use a thermometer to see if your chicken has reached 165 f degrees. Also, cut into the chicken and assure that there is no pink and that the juices are clear.

16. Teriyaki Chicken on a Stick

Teriyaki Chicken on a Stick is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’]

Teriyaki chicken on a stick is an easy family favorite recipe. These tasty marinated chicken teriyaki kebabs are grilled to perfection for the ultimate sweet, salty, and savory bite. This is a gluten-free recipe with keto options as well.

Ingredients

• 1 pound boneless skinless chicken breasts (thin sliced)
• Marinade / Teriyaki Sauce Ingredients
• 2/3 cup tamari
• 1/4 cup packed brown sugar (see notes about for keto substitute)
• 1 TBSP apple cider vinegar
• 2 tsp sesame oil
• 1 tsp sesame seeds
• 1/4 tsp ground ginger
• 1 clove garlic (minced)
• 2 tsp cornstarch (optional, see notes above)
• 1/4 C water
• 2 tsp chili garlic sauce (optional, for a spicy teriyaki sauce)

Instructions

1. Using a sharp chef’s knife cut each thin chicken breast into long strips that are much wider than the skewers you are using.  For each strip of chicken, weave the skewer through the meat 3-4 times to secure. See the images above.
2. For the teriyaki sauce – If using the cornstarch, place all the ingredients except the cornstarch and water in a small saucepan.  Over medium heat, stir to combine. Continuing stirring until the sugar is dissolved and all the ingredients are warm. Reduce the heat to low. In a separate small bowl add the water and the cornstarch and stir to dissolve.  Slowly whisk into the teriyaki sauce on the stove to warm.  Shut the heat off once it is combined and thickened. (see notes above if making this keto or grain-free to omit cornstarch)
3. Pour 3/4 of the sauce over the skewered chicken.  Rotate to coat.   Refrigerate and marinate anywhere from 2-4 hours.  Rotate the skewers every hour so that all sides are in the marinade.
4. While your grill is warming up or the coals are getting ready, let the chicken come to room temperature by having it rest on the counter.
5. Place the teriyaki chicken that is marinated and on sticks directly on the grill grates.  Cook on medium-high heat with the lid open.
6. Rotate the chicken using tongs so that all sides get crispy on the outside.  Cook for about 15 minutes total.  We like a good char on our chicken but cook it to your liking, just make sure they reach an internal temperature of 165°.
7. Using a pastry brush, baste the chicken on a stick with the remaining teriyaki sauce. You can also use it as a dipping sauce as well.
8. Enjoy!

17. Chicken Zucchini Pasta

Chicken Zucchini Pasta (Low Calorie, High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘3’, ‘3 plates’]

Bring in Asian flavors with this low-calorie, high protein chicken zucchini pasta. It’s sweet, umami, and spiced.

Ingredients

• 1 chicken breast (cubed)
• 2 tbsp olive oil
• 2 white onions (spiralized)
• 4 small zucchini (spiralized)
• 4 tbsp soy sauce (low sodium)
• 2 tbsp honey
• 3 garlic cloves (minced)
• 2 tsp fresh ginger (grated)
• 1 tsp cornstarch
• 1 tbsp sesame oil

Instructions

1. First, pat dry spiralized zucchini with a paper towel.
2. Heat olive oil in a wok over medium heat and add in the chicken. Cook for 3 minutes.
3. Add onions and cook for 4-5 minutes until they’re tender. Make sure you’re stirring throughout the whole time.
4. Stir spiralized zucchini and continue cooking for another 2 minutes or so.
5. While cooking, combine together the sauce ingredients in a separate bowl.
6. Add in the sauce, stir and continue cooking for another 5 minutes until zucchini is tender and chicken is cooked, and the sauce has thickened a little bit.
7. If there is still too much liquid, just add in more cornstarch.

18. Keto Kung Pao Chicken

Keto Kung Pao Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

For the ultimate sweet and spicy keto kung pao chicken, this recipe will curb your Chinese take-out craving. This quick and easy recipe is ready in minutes and with only 5.5 net carbs it is perfect for those trying to eat healthy without compromising bold flavors. It is gluten-free & dairy-free too plus 1/3 the carbs as Panda Express or PF Changs.

Ingredients

• 1 Tablespoon olive oil
• 1 pound boneless skinless chicken breast (cut into small cubes)
• 1 medium-sized zucchini (sliced in half circles)
• 1 red bell pepper (chopped small)
• 1/4 cup celery (chopped small)
• 2 cloves garlic (minced)
• 1/4 cup peanuts (chopped)
• 2-3 whole dried red chili pods
• 3 Tablespoons Tamari (gluten-free soy sauce)
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon chili garlic sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon granulated monk fruit sweetener
• 1/4 teaspoon ginger powder
• 1/4 teaspoon xanthan gum (to thicken the sauce)
• 1/2 Tablespoon sesame seeds (to sprinkle on the top)

Instructions

1. Prep the vegetables first -Remove the stem and seeds from the bell pepper. Next, chop the bell pepper and celery stalks into small chunks. Also, slice the zucchini into thinly sliced half circles as shown above.
2. Prep the chicken -Dice the boneless skinless chicken into small cubes. Try and keep everything uniform in size so they cook at the same rate. The chicken pieces should only be slightly bigger than the bell pepper and celery pieces.
3. Add the oil to a large skillet and heat it on medium-high heat. Once the oil is hot carefully add the small chicken pieces to the skillet. Stir and cook until they are almost done but still a little pink in the middle. This takes about 3-5 minutes. (they will continue to cook as you add the other ingredients)
4. Add the vegetables, chili pods, and peanuts. Turn the heat down to medium. Stir occasionally and cook for 5 minutes.
5. After 5 minutes, the vegetables should be cooked but still slightly crisp and the chicken will be cooked all the way through at 165°. Now, turn the heat down to low.
6. In a small bowl combine all the ingredients for the stir fry sauce. (including the optional xantham gum if you wish) Whisk to combine.
7. Lastly, add the sauce to the chicken and vegetables. Stir to combine and cook for 3 minutes to heat thoroughly. The sauce will coat the ingredients and thicken slightly (even without the xanthan gum).
8. Once it is heated through, turn off the heat. Remove the chili pods if you want to make sure you do not eat one by accident.
9. Serve immediately in a bowl and top with some sesame seeds. Enjoy.
10. Store any leftovers in an air-tight container in the refrigerator for up to 5 days or 30 days in the freezer.

19. Air Fryer Chicken Breast Without Breading

Best Air Fryer Chicken Breast Without Breading is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘2’]

This Air Fryer Chicken Breast With No Breading is so juicy, tender and full of flavor. This perfectly seasoned, delicious chicken breast is so easy, versatile and your whole family will love it!

Ingredients

• 2 chicken breasts ((8 to 9oz each))
• 1 tbsp Olive oil
• ½ tsp salt
• ¾ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1 tbsp lemon juice

Instructions

1. Pat the chicken breasts dry with paper towels.
2. Pierce the chicken with a fork on both sides.
3. In a small bowl, whisk together oil, salt, pepper, paprika, garlic powder, Italian seasoning and lemon juice.
4. Coat the chicken with the marinade and leave for 5 minutes.
5. Preheat the Air fryer at 380F for 5 minutes.Place chicken breasts in the Air fryer and cook for 10 minutes. Flip chicken and cook for another 10 minutes or until internal temperature is 165F.
6. Remove the chicken breasts from Air fryer and let chicken rest for 5 minutes before slicing.

20. Parmesan Chicken Tenders

Baked Parmesan Chicken Tenders Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’12’, ’12 pieces’]

A quick and easy tasty recipe for baked parmesan coated chicken tenders. It’s also keto/ low-carb!

Ingredients

• 3 medium Chicken Breast
• 1 Egg
• ½ or 1 Teaspoon Salt (*see Notes)
• ½ Teaspoon Black Pepper Ground
• 1 Tablespoon Italian Seasoning (or Herbes de Provence, *see Notes)
• ⅔ cup Parmesan
• Cooking Spray (or oil, *see Notes)

Instructions

1. Preheat your oven.
2. Pat dry chicken breast if they are moist. Slice chicken breasts into 3 or 4 almost same-sized chicken tenders.
3. Prepare 2 trays. Break an egg in the first one and scramble it.
4. Add to the second tray the parmesan, salt, black pepper and italian seasoning and combine.
5. Dredge each chicken tender piece through the egg first and then through the seasoned parmesan. The chicken tenders should be well coated.
6. Place your oven grid over your oven pan and place and spread each chicken tender piece over the grid.
7. Bake chicken for about 12 to 15 minutes at 350° Fahrenheit/ 180° Celsius OR until golden and cooked through. Convection oven cook through better.
8. Take out, cool a bit, enjoy with a dipping sauce of your choice.

21. Greek Chicken Breasts

Greek Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 Servings’]

Easy Greek Chicken Breasts are a flavorful main dish for healthy eating! Whip them up any night of the week or use this as a meal prep recipe!

Ingredients

• 1 ½ lbs boneless skinless chicken breasts (cut into 4 thin filets)
• 1/4 cup avocado oil
• 3 Tbsp fresh lemon juice
• 2 tsp lemon zest
• 2 Tbsp red onion (finely chopped)
• 4 cloves garlic (minced)
• 2 Tbsp fresh parsley (finely chopped)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp sea salt (to taste)

Instructions

1. Stir the ingredients for the marinade together in a small bowl (avocado oil, lemon juice, lemon zest, garlic, parsley, oregano, thyme, sea salt, and pepper) until well-combined.
2. Transfer the boneless chicken breasts to a large zip lock bag and pour the Greek dressing marinade into the bag with the chicken. Seal the bag and move everything around until the breasts are well-coated in the marinade. Refrigerate for at least 15 minutes, ideally several hours (up to 12 hours).
3. When you’re ready to bake the chicken, preheat the oven to 350 degrees Fahrenheit. Transfer the marinated chicken to a casserole dish, roasting pan, or rimmed baking sheet including the Greek marinade.
4. Bake on the center rack of the preheated oven for 12 minutes, then change your oven setting to High Broil and broil for 5 minutes.
5. Remove the chicken from the oven, and use a meat thermometer to check the internal temperature of the chicken. Chicken breasts are fully cooked once they reach an internal temperature of 165 degrees F. The exact cooking time will depend on the thickness of the chicken breasts and the temperature of them before they go into the oven.
6. Allow the chicken to rest for 10 minutes before serving with your favorite healthy side dishes. Serve the chicken with tzatziki sauce if you like it!

22. Chicken Stir Fry

Easy Chicken Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Easy 30 Minute Chicken Stir Fry. Loaded with vegetables and tossed in a spicy Asian sauce.

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 3 chicken thighs or breasts, cut into bite size pieces
• 1/2 onion (sliced)
• 2 cups broccoli
• 1 cup carrots (diced)
• 1 cup mushrooms (sliced)
• 2 cloves garlic (minced)
• 1 tablespoon peanut butter
• 2 tablespoons low sodium soy sauce
• 1 teaspoon sriracha
• couple dashes of fish sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• sesame seeds for garnish, if desired

Instructions

1. Add 1 tablespoon of oil to a large skillet and heat over high heat. Add chicken and stir fry until fully cooked, about 6-7 minutes. Take out of the pan and set aside.
2. In the same pan heat the remaining 1 tablespoon of oil. Add onions, broccoli, carrots and mushrooms. Saute for 3-4 minutes until slightly tender. Add in garlic and saute for 1 minute.
3. In a small bowl whisk together peanut butter, soy sauce, sriracha, fish sauce, sesame oil and red pepper flakes.
4. Add the sauce to the pan along with the chicken. Toss to coat the chicken and veggies.
5. Serve immediately with sesame seeds for garnish, if desired

23. Baked Chicken Cutlets

Crispy Baked Chicken Cutlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 chicken cutlets’]

Make these crispy baked chicken cutlets – they’re crispy outside and moist inside. Perfect for dinner.

Ingredients

• 2 boneless (skinless chicken breasts)
• 2 large eggs
• 2 tbsp almond milk
• a pinch of salt and black pepper
• 1 cup breadcrumbs (gluten-free or regular)
• 1/4 cup parmesan cheese (shredded)
• 1 tbsp Italian seasoning
• 2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Cooking spray

Instructions

1. Preheat the oven to 400F. Line a baking sheet with parchment paper and spray it with a couple of pumps of cooking spray.
2. Slice the chicken breasts in half lengthwise. Place chicken breast inside a plastic wrap and pound with a meat mallet until the chicken is around 1/4 inch thick. Do it with every piece of chicken.
3. In a shallow bowl, whisk the eggs with almond milk, salt, and black pepper.
4. In another shallow dish, mix the breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, thyme, oregano, paprika, salt, and black pepper.
5. Dip each chicken breast in the egg on both sides. Then, press it into the breadcrumbs on both sides.
6. Place on a baking sheet and spray with cooking spray.
7. Repeat it with all of the chicken cutlets.
8. Bake in the oven for 17-20 min until golden and cooked through. Serve with your favorite salad.

24. Smoked Pulled Chicken Breasts

Smoked Pulled Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup BBQ sauce for finishing

Instructions

1. Preheat the smoker to 225 F. Rub the chicken with oil and a spice blend of paprika, garlic powder, onion powder, salt, and pepper.
2. Smoke the breasts for 3–4 hours until the internal temperature reaches 165 F.
3. Remove and shred the meat with two forks.
4. Toss the shredded chicken with BBQ sauce and serve.

25. Air Fryer BBQ Chicken

Air Fryer BBQ Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 cup BBQ sauce
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika

Instructions

1. Pat dry the chicken and rub with olive oil and spices.
2. Preheat the air fryer to 380 F and place thighs in the basket.
3. Air fry for 18–22 minutes, turning halfway; baste with BBQ sauce during the last 5 minutes.
4. Let rest 3 minutes before serving.

26. Mexican Grilled Chicken

Mexican Grilled Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT137M · Yield: [‘4’, ‘4 people’]

Minimal ingredients and effort makes this Mexican grilled chicken a great recipe for meal prep that can be used in rice bowls, tacos, quesadillas, or wraps. This smokey marinade is also perfect for chicken, steak, or vegetables.

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs
• 3 tablespoons avocado oil (canola oil or high heat olive oil will also work)
• 3 tablespoons soy sauce or coconut aminos
• 4 large garlic cloves, minced
• 1 ½ teaspoons cumin powder
• 3/4 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1 fresh lime (optional)

Instructions

1. Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Pound them with a heavy skillet or mallet until they are about 1/2 inch thickness and uniform. Pat dry with paper towels.
2. lace chicken in a gallon sized bag, combine the oil, soy sauce or coconut aminos, cumin, chili powder, smoked paprika, salt, and minced garlic cloves. Smoosh around to mix everything up. Drop in the chicken breasts (see note on size of chicken breasts), and marinate for at least 2 hours, up to 12 hours.
3. Preheat the grill to medium/high heat (about 400-450°F/210°C) and place a little bit of oil onto a paper towel. Using tongs, rub the towel on the grill grates to oil them, being careful to avoid excess oil flare ups. A little bit of oil goes a long way! Place chicken breasts on the grill, close the grill lid, and cook for about 4-5 minutes per side, or until grill marks form and the chicken reaches an internal temp of 165°. The chicken will release easily from the grill grates when it’s ready to be flipped.
4. Remove from the grill and cover with foil. When ready, slice the chicken breasts and serve warm. Top with a squeeze of lime, if desired.

27. Marinated Chicken in Air Fryer

Marinated Chicken in Air Fryer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless skinless chicken breasts
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a zip-top bag, combine oil, lemon juice, garlic, oregano, thyme, salt, and pepper; add chicken and marinate for 30–60 minutes.
2. Preheat the air fryer to 360 F.
3. Remove chicken from marinade, pat dry, and cook 12–15 minutes, flipping halfway, until the internal temperature reaches 165 F.
4. Rest 5 minutes before slicing and serving.

28. Air Fryer Chicken Fajitas

Air Fryer Chicken Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Air Fryer Chicken Fajitas with bell peppers, onion and fajita seasoning is an easy weeknight dinner packed with tons of flavor. Whip these up for an easy meal when you don’t feel like firing up the grill, yet you’re craving delicious fajitas.These are exceptionally juicy for homemade fajitas and it’s all because of the magic of air frying!

Ingredients

• 1 pound Boneless Skinless Chicken Breasts (thinly sliced)
• 1/2 Green Bell Pepper
• 1/2 Red Bell Pepper
• 1/2 Yellow Bell Pepper
• 1/2 large Onion (white, yellow or red onion per your preference)
• 1/4 cup Vegetable Oil
• 1 tablespoon Lime Juice (approximately 1/2 a lime)
• 1.12 ounces Dry Taco Seasoning or Fajita Seasoning (1 packet)

Instructions

1. Slice the chicken breasts into thin strips.
2. Slice peppers and onions into strips.
3. In a large mixing bowl, add chicken, peppers and onions.
4. Add a dry packet of fajita seasoning.
5. Add 1 tablespoon of fresh lime juice.
6. Pour olive oil over the mixture and stir well until fully coated.
7. Preheat air fryer to 390 degrees F.
8. Add chicken and vegetables mixture into the air fryer basket and spread into a single layer (some slight overlap is ok).
9. Air fry for 12-15 minutes or until chicken is fully cooked, reaching an internal temperature of 165 degrees F.
10. Serve on tortillas with shredded cheese, salsa, cilantro and sour cream.

29. 5-Spice Chicken with Mushrooms and Veggies

Five-Spice Chicken with Mushrooms & Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT23M · Total: PT35M · Yield: [‘6’, ‘6 Servings’]

This nutritious and flavorful chicken recipe is a great addition to your family’s dinner rotation! This meal is veggie-packed, filling, and also WW friendly (each serving is only 1 smartpoint!). This recipe stays well in the fridge for several days, making it a great meal prep option to reduce stress during the week.

Ingredients

• 8 tsp olive oil
• 1 med onion (chopped)
• 4 cloves garlic (minced)
• 2 lbs chicken breast (cut into bite-sized pieces)
• 1 tsp Chinese five-spice powder
• 1 tsp salt + more to taste
• 1/2 tsp pepper + more to taste
• 16 oz mushrooms (sliced (I recommend a mix of oyster & shitake)*)
• 2 med zucchinis (sliced into thin semi-circles)
• 4 oz fresh spinach
• 1/4 cup low-sodium soy sauce

Instructions

1. Heat 4 tsp of oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3 minutes, stirring occasionally. Add in the garlic and cook until fragrant, stirring constantly, about 1 minute.
2. Add chicken, five-spice powder, salt, and pepper to the skillet. Cook until chicken is done (temps out at 165° F).
3. Transfer the chicken and all of the juices to a large bowl and set aside.
4. In the same skillet, add remaining oil and zucchini, and sauté on medium heat for about 2 minutes before adding the mushrooms (option to add a little more salt & pepper at this stage as well). Sauté until the mushrooms are tender, about 4-5 minutes
5. Add spinach to skillet, then immediately add the bowl of chicken, onions, and all of juices you had set aside on top of the spinach. Add in the soy sauce, cover, and cook until the spinach is wilted, stirring occasionally.
6. Store leftovers in an air-tight container in the refrigerator for 3-5 days.

30. Keto Chicken Salad

Keto Chicken Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [’12’, ’12 salad leaves’]

With just 1g net carbs, this chicken salad is super delicious, nutritious, and most important keto-friendly. It’s a lovely lunch or dinner meal that could be easily meal prepped. While it’s ketogenic, the salad is refreshing and filling.

Ingredients

• 3 chicken breasts
• 1 tbsp olive oil
• salt and black pepper (to taste)
• 2 boiled eggs (peeled and chopped)
• 1/2 cup greek yogurt
• 1 tsp dijon mustard
• 1 tsp fresh lemon juice
• 1 stalk celery (diced)
• 1 tbsp fresh dill (chopped)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• pinch salt and black pepper
• Sweet gem lettuce (for serving)

Instructions

1. Chicken
2. Preheat the oven to 350F (180C). Place your chicken on a baking tray and season it with salt and pepper. Then, cover it in olive oil.
3. Bake the breasts in the oven for 30 minutes until the chicken is fully cooked.
4. Once the chicken cools down, shred it with a fork.
5. Salad
6. Add the rest of the ingredients except for sweet gem lettuce leaves into a bowl. Mix in the chicken and combine all the ingredients.
7. Fill the lettuce leaves with the chicken salad and enjoy it!

31. Grilled Blackened Chicken

Grilled Blackened Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Yield: [‘5’, ‘5 people’]

In just minutes you’ll have perfectly seasoned grilled blackened chicken. It can be served as a main dish or made into tacos, nachos, sandwiches or as a salad topping.

Ingredients

• 2 pounds boneless, skinless chicken breast
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 2 teaspoons garlic powder
• 2 teaspoons dry oregano
• 1/2-1 teaspoon cayenne pepper (optional)
• 2 teaspoons black pepper
• 2 teaspoons salt (coarsely ground recommended)
• 1 Tablespoon vegetable oil

Instructions

1. Stir all spices and seasonings together in a small bowl or shake them together in a tightly closed bag.
2. Pound chicken with a mallet until uniform thickness of about 1/2 inch. Cut each piece into two smaller pieces if desired.
3. Brush each piece of chicken with oil on one side and then sprinkle with seasoning blend. Pat seasonings into chicken with hands.
4. Turn chicken and repeat the oil and seasoning process.
5. Cook on preheated grill (medium high heat) for approximately 4 minutes per side, checking for doneness after minutes per side. Juices should run clear when pierced with a fork, or digital thermometer reads 165 degrees.

32. Coconut Lime Chicken

Coconut Lime Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT100M · Yield: [‘6’, ‘6 – 4 servings’]

Our very favorite Coconut Lime Chicken is a winner each time I make it. The marinade is easy to assemble in minutes, freezes great, and cooks up juicy and tender chicken every time! It will become a favorite summer recipe with any group. I give you the cooking method for the grill, oven, stovetop, and even the air fryer!

Ingredients

• 2 – 3 pounds chicken breasts (boneless breasts, tenders, thighs or combo)
• 1 medium lime zest (juice this one too!)
• 3 – 5 medium limes (1 zested and the rest juiced)
• 1/4 cup olive oil
• 1 can coconut milk (full-fat or light (13.66 ounce can))
• 3 – 4 cloves garlic (chopped or pressed, or one teaspoon garlic power)
• 1 – 2 teaspoons ginger (fresh, chopped or ¼ teaspoon ground ginger)
• 2 teaspoons seasoning salt (such as Lawry’s)
• ½ teaspoon black pepper
• ½ cup cilantro (fresh, chopped (or Italian flat leaf parsley))
• 1 cup basmati rice (may use other rice, rinse well first.)
• 2 cups water (I use filtered)
• 1 bay leaf
• 1-2 tablespoons lime juice (fresh is best)
• 1-2 tablespoons lemon juice (fresh is best)
• 1-2 tablespoons cilantro (fresh, chopped)
• 1/2/ – 1 teaspoon kosher salt
• 1 teaspoon granulated sugar (optional)

Instructions

1. Pour coconut milk into a large measuring bowl. Zest one lime (use half or whole depending on how much citrus flavor you want). Squeeze your limes, fresh is really best, but if you must you’ll need about ⅓ of a cup. More limes for a jazzier flavor. (I used 4 or 5)Tip: Sometimes there is a hard cap on top of canned coconut milk, puncture with a spoon, pour out the milk and scrape out the hard cap.
2. Add olive oil, minced garlic, minced ginger, seasoned salt, and pepper. Chop parsley/cilantro and whisk in well. Optional: use an immersion blender to mix well, pulse a few times or whisk well and divide evenly between 1-2 freezer ziplock baggies. If freezing in baggies, label before pouring.
3. Add chicken to freezer baggie and pour in marinade. Marinate chicken at least 30 minutes, preferably 60 minutes or longer before grilling.
4. Grill 6-8 minutes per side over medium-low heat, a minute or two longer for thighs. If desired, heat up reserved marinade in a small saucepan over medium heat for 5-10 minutes to kill any bacteria, then use as glaze or sauce over cooked chicken.
5. Remove from grill, place on plate and cover with foil allowing to rest for 5-10 minutes before serving. Easily doubled or tripled for multiple freezer meals!

Cilantro Lime Rice

1. Bring 2 cups of water to a boil in a medium saucepan (use less water for firmer rice, and more for softer rice). Add rice, oil, bay leaf, and salt, stir, and return to a boil. (I add 1 teaspoon of kosher salt.) Reduce heat to low, cover, and steam for 15-20 minutes.
2. Remove from heat, remove the bay leaf and fluff with fork. Stir in lemon, lime juice, optional sugar, cilantro. Taste adding additional salt if desired. Serve immediately.

33. BBQ Chicken Breast

📋Easy Chicken Spiedini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT28800M · Cook: PT28800M · Yield: [‘5’, ‘5 people’]

These chicken spiedini are easy and healthy, with no fat added. They are simply marinated with lemon zest and served with a low-fat yogurt sauce. Perfect for the starting of the barbecue season, when bikini time is just around the corner.

Ingredients

• 5 chicken breast (deboned)
• salt
• black pepper
• 1 lemon zest
• 9 oz light Greek yogurt (4 yogurts cups)
• 1 cucumber
• 1/2 cup freshly chopped parsley
• 1/2 cup chopped mint leaves
• 1 tsp cumin
• 1 lemon juice
• salt
• black pepper

Instructions Make the chicken

1. Cut 5 chicken breasts in stripes
2. Put them in skewers
3. Season with salt, pepper and lemon zest on both sides
4. Cook over a charcoal barbecue
5. Turn around to cook evenly

Prepare the yogurt sauce

1. Peel and grate the cucumber
2. Squeeze the water out
3. Add the chopped parsley, mint and cumin
4. Squeeze 1 lemon juice
5. Add the yogurt, season with salt and black pepper
6. Serve the chicken drizzled with the yogurt sauce

34. Asian Baked Chicken Breasts

Asian Baked Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 Servings’]

Sweet and sour savory and umami, this Asian Baked Chicken Breasts has all the flavor and is so easy to make!

Ingredients

• 1 to 1.5 lbs boneless skinless chicken breasts
• 2 Tbsp avocado oil
• 2 tsp sesame oil
• 1 Tbsp fish sauce
• 5 cloves garlic (minced)
• 2 Tbsp pure maple syrup
• ¼ cup coconut aminos*
• 2 tsp sriracha (optional)
• 3 Tbsp rice vinegar
• ¼ tsp sea salt (to taste)

Instructions

1. Add all of the ingredients for the marinade (everything but the chicken) to a small bowl and whisk until well-combined.
2. Transfer the boneless chicken breasts to a zip lock bag or a small container along with the marinade. Seal it and move everything around until the chicken is coated in marinade. Refrigerate for at least 20 minutes, ideally several hours (up to 24 hours). In addition to making the chicken breasts flavorful, marinating them will also help tenderize them.
3. When you’re ready to bake the chicken breasts, preheat the oven to 350 degrees F. Transfer the chicken, including the marinade to a large casserole dish or large rimmed baking sheet or baking dish. Bake the chicken breasts for 15 minutes.
4. Remove the chicken from the oven and baste it thoroughly by spooning the juices over top of the breasts.
5. Adjust the oven to the High Broil setting and broil the chicken for 5 to 8 minutes, or until it is golden brown and the juices have begun to caramelize. Spoon the juices over the chicken again, and serve.
6. To ensure the chicken is fully cooked use a meat thermometer to test the internal temperature of the chicken. Simply insert an instant read thermometer into the thickest part of the breasts and wait until the numbers stop increasing. Chicken is fully cooked when it reaches 165 degrees Fahrenheit.
7. Serve the baked Asian baked chicken breasts with your favorite side dishes, and enjoy! Mashed potatoes, white rice, or roasted broccoli are some simple staples!

35. Crockpot Chicken and Gravy

Crockpot Chicken and Gravy Gluten Free is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT270M · Total: PT275M · Yield: [‘4’, ‘4 servings’]

Crockpot Chicken and Gravy is an easy and delicious gluten free recipe for tender chicken smothered in homestyle gravy. Serve with mashed potatoes, rice or gluten free pasta.

Ingredients

• 2.5 cups Chicken Stock
• 4 tablespoons Gluten Free Flour
• 1 teaspoon Chicken Bouillon
• 1 teaspoon Pepper
• 1 teaspoon Salt
• 1 teaspoon Garlic
• 1 teaspoon Braggs Sprinkle Seasoning
• 1/2 teaspoon Paprika
• 3 large Boneless Chicken Breasts (about 1.25 to 1.5 pounds)

Instructions

1. Add all ingredients except chicken to Crock Pot. Whisk together until flour is dissolved.
2. Add chicken breasts and spoon the liquid over the top.
3. Set Crock Pot on high setting and, stirring occasionally, cook for 3-4 hours. Crock Pots will vary. Your chicken needs to be tender and easy to shred with a fork.
4. With tongs, remove chicken to cutting board and shred with two forks. Return to Crock Pot and continue heating for about 30 minutes or an hour more.
5. Gravy will thicken more as it cools. Makes 4-5 servings.

36. Greek Chicken

Best Tasting Greek Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT110M · Yield: [‘6’]

Best Tasting Greek Chicken, one of the best tasting recipes for chicken that is low in carbs and friendly to the Mediterranean diet.

Ingredients

• Chicken Breast- 1 pound skinless and boneless.
• Greek Yogurt- 1 cup (plain full fat for best results.)
• Olive Oil– 1/4 cup.
• Lemon Juice– 1/4 cup
• Garlic- 2 tablespoons minced.
• Oregano– 2 tablespoons dried.
• Seasonings as desired. This can include Greek Seasoning (Salt and/ or pepper)

Instructions

1. Prepare the chicken as needed for cooking. This can include cutting or pounding the chicken if desired. Place the chicken in a baking dish, bowl, or large zip top bag for marinating.
2. In a medium bowl, use a whisk or a fork to blend together the remaining ingredients (whisk together yogurt, olive oil, lemon juice or vinegar, garlic, oregano and seasonings).
3. Cover the chicken with the blended ingredients in the marinade. Cover with plastic or seal the bag that contains the chicken. Transfer the chicken to the refrigerator and allow to marinate for at least an hour (overnight works for me).
4. When you are ready to cook the chicken, preheat the oven to 400 and prep a baking dish for nonstick (spray works best).
5. Cook the chicken for35-40 minutes or until no longer pink and juices are clear. Serve as soon as possible.

37. Crockpot Chicken Tacos

Crockpot Chicken Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT300M · Total: PT315M · Yield: [’12’, ’12 tortillas’]

These crockpot chicken tacos are effortless and delicious. A high protein and low-carb meal perfect for any night of the week. They’re flavorful, delicious and so easy to assemble.

Ingredients

• 2 lbs chicken breasts (boneless, skinless)
• 1 yellow onion (finely chopped)
• 4 garlic cloves (minced)
• 16 oz chunky salsa
• 1/2 lime’s juice
• 2 tsp paprika
• 2 tsp ground cumin
• ¼ tsp chili powder
• ½ tsp ground coriander
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 12 tortillas (Mission Carb Balance)
• 2 avocados (mashed)
• 4 tbsp sour cream
• 1 lime (sliced)
• Fresh cilantro (chopped)

Instructions

1. Add all the ingredients into the slow cooker except for tortillas and toppings. Mix everything, making sure the spices and salsa mixture all cover the chicken breasts.
2. Cover and cook on high for 3 hours or for 6 hours on a low function.
3. Once the chicken is tender, shred it using two forks. Give the whole mixture a good stir and cook for an additional 1 hour. This time, keep the lid slightly ajar to let the moisture evaporate.
4. Slightly toast your tortillas on a stovetop. Do about 20-30 seconds per side until they brown up a little bit and warm. You can use a slight amount of oil.
5. Top each tortilla with chicken. Top up with avocado mash, sour cream, lime slices, and fresh cilantro. Serve immediately.

38. Greek Lemon Chicken Soup

Avgolemono Soup (Greek Lemon Chicken Soup) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’]

Avgolemono Soup is a traditional Greek Lemon Chicken Soup that gets richness from eggs and tang from fresh lemons. It’s silky smooth, light, bright, and wonderful!

Ingredients

• 2 tbsp olive oil
• 1 small sweet onion (diced small)
• 2 stalks celery (diced small)
• 2 medium carrots (diced small)
• 2 cloves garlic (minced)
• ½ tsp kosher salt ((not table salt))
• ⅛ tsp pepper
• ½ cup dry Arborio rice
• 6 cups low-sodium chicken stock ((or broth))
• 1 large dried bay leaf
• 2 (6 oz. each) chicken breasts (seasoned, cooked, and shredded)
• ⅓ cup fresh lemon juice
• 2 large eggs
• 2½ tbsp chopped fresh dill

Instructions

1. Warm the olive oil in a large saucepan over medium heat. Add in the onion, celery, and carrots; saute until the vegetables are tender and the onion is translucent, about 3 minutes. Add in the garlic and saute until slightly browned and fragrant, 20 seconds. Season with the salt and pepper.
2. Add in the rice and stir to coat in the oil.
3. Add the chicken stock and bay leaf; bring to a simmer. Simmer until the rice is tender, about 10 minutes. Remove the bay leaf.
4. Add the shredded chicken and maintain a gentle simmer.
5. In a medium bowl, whisk together the lemon juice and eggs until light and frothy.
6. Remove the saucepan from the heat and slowly whisk 2 cups of the hot broth into the egg mixture, then slowly pour the egg mixture back into the soup; stir and incorporate. (This process equalizes the temperature between the two mixtures to avoid curdling the eggs.) Do not put the saucepan back on the heat once the egg mixture has been added, or the eggs might scramble or turn into ribbons.
7. Stir in the dill. Taste and adjust seasoning, if necessary. Ladle into bowls and serve immediately.

39. Salsa Fresca Chicken Bake

Salsa Fresca Chicken Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup salsa fresca
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 F and lightly oil a baking dish.
2. Season the chicken with salt, pepper, cumin, and chili powder; place in the dish and top with salsa fresca.
3. Bake 20–25 minutes until the chicken is cooked through (165 F).
4. Sprinkle cheese over the top and bake 3–5 minutes more until melted.
5. Let rest 5 minutes before serving.

40. Air Fryer Chicken Breast

Air Fryer Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Air Fryer Chicken Breast is tender, juicy, and perfectly seasoned. Crispy on the outside and moist on the inside, this easy recipe is ready in just 20 minutes!

Ingredients

• 4 medium to large boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon paprika ((smoked paprika can also be used in place of regular))
• ¾ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Preheat air fryer to 390°F. Brush each side of chicken lightly with olive oil. Set aside.
2. In a small bowl, add oregano, paprika, garlic powder, salt, and pepper and stir to combine. Sprinkle evenly over both sides of each chicken breast.
3. Place chicken breasts in air fryer basket and set timer for seven minutes and cook. When timer goes off, flip each chicken breast, set timer for another 7 minutes, and cook. Cooking times will vary, depending on size of chicken breasts. It is best to check using a meat thermometer for an internal temperature of 165°F
4. Remove chicken to a plate and let rest for 5-10 minutes before serving. This ensures the chicken remains juicy.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.