21 Low Sodium Chicken Recipes That Taste Divine

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. Air Fryer Frozen Chicken Wings

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

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

This Air Fryer Frozen Chicken Wings recipe is such a great way to cook chicken quickly with no thawing required.

Ingredients

• 1 lb frozen chicken wings
• dry rub or sauce of your choice

Instructions

1. Preheat the air fryer to 400 and spray the basket with nonstick cooking spray.
2. Place the wings in a single layer on the basket. Cook for 20 min. Flip the wings over. Cook an additional 10 min.
3. Toss the wings in your favorite sauce or dry rub and serve immediately.

2. Chicken Tenders

Chicken Tenders With Balsamic Vinegar Glaze – Clean Eating is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken tenders
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 2 tablespoons olive oil, for brushing
• Balsamic glaze (optional) – 3 tablespoons balsamic vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard

Instructions

1. 1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.|
2. 2. In a shallow bowl, mix breadcrumbs, Parmesan, paprika, garlic powder, onion powder, salt, and pepper.
3. 3. Dip each chicken tender into the beaten eggs, then dredge in the breadcrumb mixture, pressing to coat well.
4. 4. Arrange coated tenders on the prepared sheet and brush lightly with olive oil.
5. 5. Bake 15–18 minutes, turning once, until the internal temperature reaches 165°F (74°C).
6. 6. Optional glaze: simmer balsamic vinegar with honey until reduced to a glossy glaze (about 3–4 minutes). Brush on hot tenders and return to oven for 1–2 minutes to set glaze.
7. 7. Let rest 2–3 minutes, then serve with vegetables or a simple salad.

3. Roasted Red Pepper Chicken Skillet

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

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT65M · Yield: [‘4’, ‘4 servings’]

This creamy roasted red pepper chicken has a thick, delicious tomato free sauce that’s so easy to make and full of flavor! Enjoy for a fun family dinner with sides of your choice.

Ingredients

• 2 small red bell peppers (seeds and ribs removed)
• 2 tbsp olive oil (divided)
• 1/2 tsp dried thyme
• 4 boneless skinless chicken thighs (or chicken breasts)
• 1/2 onion (diced)
• 2 garlic cloves (minced or finely diced)
• 1/4 cup heavy cream
• 1/2 cup chicken stock
• pinch salt
• pinch black pepper (optional)

Instructions

1. Preheat the oven to 390F / 200C and line a baking tray with parchment paper.
2. Remove the stems and ribs of the bell peppers and dice into large pieces. Place on the baking sheet, drizzle with about 1 tbsp olive oil and sprinkle over the dried thyme. Roast for 25-30 minutes until soft with slight browning at the edges.
3. Once the bell peppers have cooled slightly add to a blender along with 1 tsp of olive oil and blend to a thick sauce.
4. Drizzle olive oil in your skillet and place the chicken thighs smooth side down. Sear the chicken thighs for 5-8 minutes each side, depending upon the size of the thighs, or until they are cooked through. Remove from the skillet and set aside on a plate.
5. Add the onion to the skillet (no need to clean first) and saute for 3-4 minutes until softened. Add the garlic and cook for a further 2-3 minutes.
6. Pour in the chicken stock and the bell pepper puree. Stir and lift any brown bits from the bottom of the skillet with a wooden spoon or spatula, then pour in the heavy cream and bring to a low-medium heat so the sauce is very lightly bubbling.
7. Use tongs to place the chicken thighs back in the skillet. Cook for a further 4-5 minutes to reduce the sauce. Check that the chicken thighs have an internal temperature of 165F at their deepest point.
8. Serve with sides of your choice, garnishing with fresh herbs to preference.

4. Roast Chicken with Lemon

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

Recipe details: Prep: PT5M · Cook: PT90M · Yield: [‘4’]

This easy roast chicken with lemon and rosemary is the perfect roast dinner recipe for a healthy, delicious family meal. Serve it up for your Sunday dinner, on special occasions or as your holiday entree.

Ingredients

• 1 whole chicken
• 2-3 tbsp butter (or olive oil)
• 3 tsp rosemary
• pinch of salt
• 1 lemon (or 2 tbsp lemon juice)

Instructions

1. Preheat the oven to 390 F / 200 C/180 C fan oven
2. Add your seasoning and fat. This is the most important part if you want your chicken to taste of anything. First sprinkle a bit of salt over the skin. Then, rub the butter all over the chicken. This is important to avoid the chicken from drying out. And don’t skimp on the butter. Most of it will drip off the chicken by the time it’s finished roasting, but it will prevent the meat and skin from drying out. Also, make sure to cover literally every piece of the chicken with the butter. Get it all up in there. Even on the inside!
3. Then, when it’s all buttered up, add your dry rosemary and squeeze half a lemon over the skin.
4. Roast your chicken! The label of your chicken will usually tell you how long to roast it, but in general the roast chicken cooking time will be 40 minutes per kg + 20 minutes extra. So if your chicken is 2 kg, it’s 1 hour and 40 minutes, or for a 1.5 kg chicken it’s 1 hours 20 minutes. I don’t open the oven or touch the chicken until the time has passed.
5. Then, check to make sure that the chicken has sufficiently cooked through by inserting a meat thermometer into the thickest part of the meat. Make sure that it has reached at least a temperature of 75° C / 165° F. Alternatively, insert a skewer into the thickest part of the meat. If the juices come out clear, the chicken is done. If the juices come out pink, leave it in the oven for 5-10 minutes, then try again.
6. Let the chicken rest for a few minutes out of the oven, then carve. The meat and juices will be very hot, so just leave it on the side for a few moments to allow it to cool down slightly.

5. Baked Chicken Tandoori

Easy Tandoori Chicken Tikka Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT60M · Yield: [‘4’]

Oven baked tandoori chicken tikka that taste as delicious as the ones made in tandoor! Learn the tips and tricks to make them easily with simple ingredients in your kitchen. You can also make these chicken tandoori skewers without an oven, on a pan.

Ingredients

• 500 grams boneless chicken breasts or thighs ((1.1 lb))
• 1 tablespoon ghee or melted butter ((for basting))
• 2 inch cinnamon stick ((for the smoke))
• 2 teaspoons baking soda ((to tenderize chicken))
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons ginger garlic paste ((divided))
• 2 teaspoons lemon juice
• 2 teaspoons mustard oil
• 1 teaspoon Kashmiri chili powder
• ½ teaspoon chili powder (or cayenne pepper)
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• 2 tablespoons yogurt
• 2 teaspoons besan (or chickpea flour)
• 1/2 cup Mint chutney

Instructions Tenderize the chicken breast

1. Skip to the next step if using thighs or legs.Clean the chicken and dice into 1½ inch cubes. Mix in baking soda and keep aside for 20 minutes.
2. Rinse a couple of times and drain the water completely. Use kitchen towels to wipe the chicken dry.

First marination

1. Add salt, pepper, ginger-garlic paste and lemon juice.
2. Mix and let it marinate for 10 minutes while you prepare the second marinade.

Tandoori marinade

1. Take Kashmiri chili powder in a small bowl. Heat mustard oil and add. Mix and let it cool.
2. Add all the ground spices and yogurt. Whisk everything together and add to the chicken. Mix well.
3. Roast besan on a low flame for 3 to 5 minutes until you get a nutty aroma. Let it cool and add to the chicken. Mix and refrigerate.
4. Let it marinate for a minimum of 30 minutes.

“Smoked” tandoori chicken tikka (optional)

1. Break up the stick of cinnamon and heat the pieces on direct fire until they are red hot. Place in a small bowl inside the bowl of marinated chicken.
2. Quickly drizzle a spoon of oil or ghee to produce smoke and cover the bowl with a lid.
3. Let it smoke for about 10 minutes. (You can do this either before refrigerating and leave it in while marinating. Or do it 10 minutes before roasting.)

Assemble and bake

1. Preheat the oven to 230°C/446°F.
2. Thread the chicken cubes onto skewers. Place the skewers on a baking tray. Prop them on the edges of the tray in such a way that the chicken cubes don’t touch the bottom of the tray.
3. Bake in the oven for 10 minutes on “roast” setting.
4. Take out the tray and baste the chicken tikka with ghee/melted butter.
5. Change the oven setting to broil. Return the tray to the oven and cook for 10 minutes.
6. Serve with mint chutney.

Tandoori chicken kebabs without oven

1. You can cook this tandoori chicken tikka on a grill pan or frying pan, too.
2. Marinate in the same way as above, but skip the besan. Thread the marinated cubes of chicken leaving a little gap between the pieces (not so close together as in the oven recipe).
3. Add a tablespoon of oil in the pan. Place the skewers and cook on high flame for 5 to 8 minutes on each side, until browned. KEEP BASTING the chicken with hot oil or melted butter while cooking.
4. Do you want the chicken tikka fry to be charred (restaurant-style)?Cook them on direct flame for about 2 to 3 minutes after removing from the pan. Keep turning the skewers to expose all the sides to the flame.

6. Rosemary Chicken

Rosemary Chicken (Tuscan Style) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’]

Intensely aromatic, this Tuscan Style Rosemary Chicken is an easy low-carb recipe that’s simple enough for a weeknight and elegant enough for a dinner party!

Ingredients

• 3 tablespoon butter
• 1½ tablespoon olive oil
• 3 cloves garlic
• 3 large boneless, skinless chicken breasts
• ½ cup red wine vinegar
• 1 teaspoon salt
• 1 cup dry vermouth
• 3 tablespoon fresh rosemary
• ¾ teaspoon pink peppercorns

Instructions

1. Cut each chicken breast in half. Blot the chicken dry with a paper towel. 
2. Heat a large skillet over medium-high heat. Add the butter and olive oil. When the butter has melted, add the whole garlic cloves and cook for about 30 seconds to flavor the butter. Once the garlic is golden, discard.
3. Add the chicken breasts and cook until well-browned on both sides, about 1-2 minutes.
4. Reduce the heat to medium and add the vinegar and salt. Cover and cook for about 5 minutes until the vinegar aroma subsides.
5. Add the rosemary and vermouth. Cook uncovered until the chicken is tender and has reached 165 degrees Fahrenheit on a thermometer (about 10 minutes). Remove the chicken to a large platter.
6. Add the peppercorns to the skillet and bring the sauce to a boil. Boil for 3 – 5 minutes until the sauce has reduced and is slightly thickened. Pour over the chicken to serve.

7. 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: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘8’, ‘8 fajitas’]

Super easy and flavorful chicken fajitas made quickly in the Air Fryer! The chicken is succulent, and bursting with flavor.

Ingredients

• 2 chicken breasts (boneless and skinless, cut into strips (around 1 pound/450g))
• 1 red bell pepper (sliced into ½ inch slices)
• 1 yellow bell pepper (sliced into ½ inch slices)
• 1 green bell pepper (sliced into ½ inch slices)
• 1 red onion (sliced into wedges)
• 3 tablespoons fajita seasoning
• 1 tablespoon vegetable oil

Instructions

1. Preheat the Air Fryer to 390°F (200°C).
2. Drizzle oil over the chicken strips, and season with the fajita seasoning. Toss well and make sure that they’re evenly coated with the seasoning. Add the veggies, and season well. Make sure that everything is well coated in fajita seasoning.
3. Put everything in an Air Fryer basket. Air Fry at for 15 minutes, tossing halfway through.
4. Serve with warmed tortillas, pico de gallo, avocado slices or guacamole.

8. Grilled Chicken Thighs

Grilled Bone-In Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘8’, ‘8 chicken thighs bone in skin on’]

A zero-fuss recipe for juicy chicken thighs with perfectly crispy skin.

Ingredients

• 8 large chicken thighs, bone in skin on (recipe note #2)
• kosher salt (to taste)
• freshly ground black pepper (to taste)

Instructions

1. Season chicken thighs generously with salt and pepper.
2. Heat a gas grill to medium-high, 425˚F. When it reaches temperature, turn off burners in one area to create an indirect heat, cool zone. Place chicken thighs, skin side up, on the cool side of the barbecue and close the lid. Increase burners in hot zone as needed to maintain a temperature of about 425˚F.
3. Set a timer for 45 minutes. Check the grill occasionally to confirm that the temperature is staying around 425˚F (preferably without opening the lid). The chicken thighs are done at 45 minutes (to check for doneness, a meat thermometer should read a minimum 165˚F internal temperature). Transfer to platter and serve.

9. Simple Oven Baked Chicken Breast

How to Bake Chicken Breast in the Oven is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT205M · Yield: [‘4’]

Follow this easy 3-step guide to bake the perfect chicken breast in the oven. You will always get a perfectly tender, juicy, and yummy result.

Ingredients

• 2 chicken breasts ((boneless & skinless))
• 1 tablespoon salt
• Water
• Seasoning ((i like curry powder and paprika))

Instructions

1. Cut away any visible fat and bones. I always use a pair of scissors for this as it’s much easier than using a knife.
2. Fill a large bowl with just enough water to cover the chicken breasts and add ½ tbsp. of salt for each chicken breast. Let the salt dissolve before adding the chicken breasts.
3. Leave the chicken breasts to marinate in the salt water for 1-3 hours in the fridge. This will draw water into the chicken and make it super moist when you cook it (this process is called “brining”).
4. Rinse the chicken breasts thoroughly in cold water. Dry them with a paper towel and put them on a baking pan.
5. Add your favorite seasoning. I usually use pepper, curry powder, paprika and garlic powder, but you can use a wide variety of spices.
6. Cook the chicken breasts in the oven for about 18-20 minutes at a 365 F (185 C), depending on the size of the chicken breasts. Cut into one with a knife to see if they are done before taking them out of the oven.
7. Let the chicken breasts rest for 2-3 minutes after you take them out of the oven to lock in all the juices.

10. Lemon Balm Chicken

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT85M · Yield: [‘2’, ‘2 servings’]

With a fresh citrus flavour, this lemon balm chicken is equally perfect as a summer or winter meal and is so easy to make in your skillet!

Ingredients

• 2 chicken breasts (skinless, diced into fillets)
• 3 tbsp fresh lemon balm leaves (diced, more to preference)
• 1 garlic clove (minced or finely diced)
• 2 tbsp apple juice
• 2 tbsp olive oil (divided)
• pinch salt
• pinch black pepper

Instructions

1. Dice the lemon balm leaves and finely dice or mince the garlic.
2. If using chicken breasts, I suggest slicing lengthways into 2-3 fillets depending upon their size.
3. Pour the apple juice and half the olive oil into a large bowl (or tupperware), then add the lemon balm, garlic, chicken fillets, salt and black pepper. Stir or use your hands to coat the chicken in the marinade. Set aside in the fridge to marinate for 30 minutes or more.
4. Heat the remaining olive oil in your skillet then use tongs to transfer the chicken fillets. Cook for 3-4 minutes each side or until they have an internal temperature of 165F. The cook time will vary slightly depending upon the size of the chicken pieces.

11. Chicken Strawberry Avocado Salad

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

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

Refreshing and bright, this Chicken Strawberry Avocado Salad is a not-boring salad that works as the perfect cold lunch idea, light dinner, or as a potluck dish!

Ingredients

• 0.5-1 cup roasted garlic dressing with tarragon (or dressing of your choice)
• 142 grams mixed greens ((1 container))
• 3 cups strawberries (squared or sliced)
• 2-3 cups shredded chicken breasts
• 1/4 red onion (sliced thinly)
• 1/4 cup basil (chopped roughly or ribboned)
• 1/4 cup tarragon
• 1/4 cup slivered almonds
• 2 avocado (sliced or cubed)

Instructions

1. Follow this recipe to make your own roasted garlic dressing if you’d like to use homemade dressing. Mix in a small handful of roughly chopped tarragon.
2. In a large bowl, combine all your ingredients. If not eating right away, store the dressing and the avocado on the side.
3. For a meal prep, store in an airtight container for up to 4 days.

12. Baked Lemon Pepper

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Incredibly flavorful and juicy Baked Lemon Pepper Chicken is low-carb, gluten-free and takes MINUTES to prepare.

Ingredients

• 16 ounces Boneless, skinless chicken breasts
• Salt and Pepper to taste
• 4 teaspoons lemon juice
• 1 teaspoon lemon-pepper seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 4 teaspoons butter
• Parsley garnish (optional)
• Lemon slices (optional)

Instructions

1. Preheat oven to 350 degrees.
2. Place chicken in a baking dish. Sprinkle with salt and pepper to taste.
3. Gently spoon lemon juice over chicken.
4. Sprinkle remaining ingredients over chicken.
5. Place butter slice on top of chicken.
6. Bake uncovered for approx. 30 minutes or until chicken temperature registers 165 F and juices run clear. Spoon juices over chicken, if desired.
7. Garnish with parsley and serve with lemon slices, if using.

13. Baked Chicken Wings

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

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘6’]

These baked chicken wings are coated in a homemade spice rub, then roasted to crispy perfection. A simple yet satisfying appetizer or meal option that takes just minutes to put together.

Ingredients

• 3 pounds chicken wings (party style, or separate the wingettes and drumettes yourself)
• 1/3 cup BBQ Spice Rub (homemade or store bought)
• 2 tablespoons vegetable oil
• cooking spray
• 1 tablespoon chopped parsley (optional)

Instructions

1. Preheat the oven to 400 degrees F. Line a sheet pan with foil and place an oven safe rack on top of the foil. Coat the rack with cooking spray.
2. Place the chicken wings in a large bowl along with the oil. Toss to coat evenly.
3. Add the spice rub to the bowl. Toss the wings with the spice rub until they’re coated.
4. Arrange the chicken wings in a single layer on the rack.
5. Bake for 45 minutes or until crispy and golden brown. Top with parsley, then serve.

14. Chicken Fajita Casserole

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

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

An easy to make casserole dish with strips of chicken, bell peppers and onions.

Ingredients

• 2 chicken breasts (sliced into 1 inch strips)
• 2 bell peppers (red and yellow) (sliced into strips)
• 1 medium sized onion (yellow or white) (slice into strips)
• 2 tablespoons fajita seasoning (separated)
• 2 tablespoons olive oil (separated)
• 1 cup shredded cheese (cheddar, or a blend)
• 12 small flour tortillas, 4-5 inch size (optional)
• sour cream (optional)
• finely diced tomatoes (optional)
• diced avocado (optional)
• cilantro leaves (optional)
• sliced jalapenos (optional)

Instructions

1. Place one tablespoon of fajita seasoning in a large mixing bowl along with one tablespoon of olive oil. Mix well.
2. Add chicken and stir until chicken is completely covered with the seasoning. I use clean hands to really make certain the chicken is well coated.
3. Place chicken in a greased 9 x 13 inch casserole dish.
4. Add the remaining one tablespoon of seasoning along with one tablespoon of oil into the same bowl. Mix peppers and onions so they are well coated.
5. Add peppers and onions to casserole dish.
6. Sprinkle shredded cheese over the top of casserole.
7. Bake uncovered in a preheated 350°F oven for 30-35 minutes until chicken is cooked through.
8. Remove from oven, top with fresh cilantro and serve hot with warmed flour tortillas and toppings.

15. Air Fryer Whole Chicken

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

Ingredients

• 4 lb whole chicken
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 lemon, halved
• 4 garlic cloves, peeled

Instructions

1. 1. Preheat the air fryer to 360°F (180°C) if your model requires. Pat the chicken dry.
2. 2. Rub the chicken all over with olive oil, salt, pepper, paprika, and garlic powder, then stuff the cavity with lemon halves and garlic.
3. 3. Truss the legs loosely and place the chicken breast-side up in the air fryer basket.
4. 4. Air fry for 60–75 minutes, until the internal temperature reaches 165°F (74°C), flipping halfway for even browning.
5. 5. Remove from the basket and rest 10 minutes before carving.
6. 6. Serve with roasted vegetables or a bright side salad.

16. Pesto Chicken Stuffed Sweet Potatoes

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

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘6’, ‘6 servings’]

These pesto chicken stuffed sweet potatoes make the perfect easy and healthy meal for busy weeknights. Prep the pesto chicken ahead of time to save even more time! A family favourite recipe that you’ll want to keep on the menu rotation every week! {Paleo, Gluten-free, Dairy-free & Whole 30}

Ingredients

• 6 medium sweet potatoes (washed and pierced with a fork)
• Salt and pepper (to taste (optional))
• 1 batch homemade pesto ((or sub in one cup store-bought pesto))
• 3 cups shredded chicken (or about 1lb chicken breasts shredded)
• shredded mozzarella cheese

Instructions

1. Preheat oven to 400 degrees F. Pierce each sweet potato all over with a fork.
2. Spray baking sheet with cooking spray or line with parchment paper and place sweet potatoes on sheet. Bake for 60min until soft and tender.
3. Meanwhile, prepare a batch of pesto according to recipe directions or sub in store-bought pesto. Mix with the shredded chicken until evenly distributed.
4. Once the sweet potatoes are cooked, cut in half lengthwise and use a fork to slightly mash the inside of the potato, leaving the skin intact. Sprinkle with a dash of salt and pepper, if desired.
5. Top each potato half with the pesto chicken and season to taste. Top with a sprinkle of mozzarella cheese (if using) and place back in the oven for 5-10 minutes. Serve immediately.

17. Chicken Tacos

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

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘4’, ‘4 tacos’]

These air fryer chicken tacos are crispy and soft at the same time, full of delicious fresh ingredients and so easy to make! Using rotisserie chicken, a little cheese, tomatoes, avocado, lettuce and fresh cilantro, this recipe is a game changer for taco nights!

Ingredients

• 4 flour tortillas (taco size)
• 1 cup cooked chicken (shredded)
• ½ cup cheese (Mexican mix or cheddar-jack)
• oil spray
• 1 avocado (chopped)
• ½ cup tomatoes (chopped, about 1 to 2 tomatoes)
• ½ cup lettuce (shredded or finely chopped)
• 1 squeeze lime
• 1 handful fresh cilantro (chopped)

Instructions

1. Preheat your air fryer at 350° fahrenheit.
2. Add cheese and chicken to the tortillas.
3. Fold the tortillas in half and push gently on them to keep them shut.
4. Spray the air fryer with oil spray. Add 2 to 4 tortillas, depending on the size of your air fryer. Quickly spray the tortillas with more oil spray. Cook for 3 minutes, carefully flip with tongs and cook for 3 more minutes. *see notes
5. Once cooked, place on a plate and let cool for about 1 minute. Carefully open the tacos a bit without breaking them to fill with avocado, tomato, lettuce, a squeeze of lime, chopped cilantro and salsa. Enjoy!

18. Baked Chicken Legs

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

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘6’]

This crispy baked chicken legs recipe is simple, inexpensive, and has minimal prep time. It’s great for easy weeknight dinners!

Ingredients

• 6 chicken drumsticks (bone-in skin on) (see notes)
• 2-3 tablespoons olive oil
• Salt & pepper (to taste)
• 1/2 teaspoon smoked paprika (or more, to taste)

Instructions

1. Preheat the oven to 400F and move the rack to the middle position. Line a baking sheet with foil for easy clean-up.
2. Pat the chicken dry with paper towel. Place the chicken pieces on the baking sheet and coat them all over with olive oil. Season them generously with salt & pepper. Sprinkle the smoked paprika on the skin, and then rub it on.
3. Bake, uncovered, for 35-40 minutes. See recipe notes below for more info on timing. Optional: broil for a few more minutes to really crisp up the skin.
4. Let the chicken rest for about 5 minutes prior to serving them (this ensures they will be juicy and tender).

19. Chicken and Rice Casserole

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

Recipe details: Prep: PT5M · Cook: PT55M · Total: PT60M · Yield: [‘6’, ‘6 people’]

A cheesy Chicken and Rice Casserole Recipe that is easy and healthy! Made with broccoli and no condensed soup – this is the best dinner!

Ingredients

• 1.5 lbs chicken breasts (cut into cubes)
• 1.5 cups dry white rice (medium-short grain, uncooked)
• 1 tablespoon olive oil
• 2 cups chicken broth
• 3 cups broccoli florets (raw – about 1 lb)
• ½ cup onion (minced)
• ½ teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• ⅛ teaspoon salt
• ¼ cup grated Parmesan cheese (optional)
• 1 cup cheddar cheese

Instructions

1. Preheat oven to 350 degrees.
2. In a large casserole dish, mix together all ingredients except cheddar cheese.
3. Cover and bake for 45 minutes.
4. After 45 minutes, add cheddar cheese on top. Bake uncovered for additional 10 minutes or until cheese is melted.

20. Easy Roast Chicken

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

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘6’]

This roast chicken recipe is super simple to prep and results in tender chicken with crispy skin and delicious buttery, lemony juices that have a hint of garlic and rosemary!

Ingredients

• 1 whole chicken ((3.5-6 pounds))
• Salt & pepper (to taste)
• 1 lemon (cut into quarters)
• 6 cloves garlic (peeled)
• 4 sprigs fresh rosemary
• 1/4 cup butter (1/2 stick) (melted)

Instructions

1. Preheat oven to 425F and move the rack to the middle position. If possible, take the chicken out of the fridge 30 minutes prior to starting the recipe. Melt the butter in the microwave or a small saucepan.
2. Remove giblets from the cavity (there may not be any but you will know if there are) and pat the chicken dry with paper towel.
3. Season the chicken generously with salt & pepper (inside the cavity too). Place the lemon pieces in the cavity, along with the garlic cloves and rosemary (it’s ok if some sticks out a bit). Optional: tie the legs together with kitchen twine so it cooks more evenly.
4. Add the chicken, breast side up, to a roasting pan or dish (one with a rack will ensure the best all-over crispy skin). Pour the melted butter over the chicken.
5. For a 3.5-4 pound chicken, roast for 55-65 minutes. For a 5-6 pound bird, it may take up to an hour an a half. I do not baste the bird or open the oven during this time.
6. Test the chicken: When the chicken is cooked, there won’t be visible pink when you make a cut between the leg and the thigh, juices will run clear, and the legs will easily move when you try to wiggle them. Only using those cues can be unreliable, however, and can lead to overcooked chicken. For best results, an instant read thermometer inserted into the thickest part of the thigh (without touching the bone) should read a minimum of 165F, but I find the sweet spot for roast chicken is in the 170s (thigh becomes tender once it’s past 170F but the breast isn’t overcooked). Keep in mind the temperature will continue to rise a bit after you’ve taken it out of the oven.
7. Let the chicken rest for 5-10 minutes to redistribute juices prior to carving. Don’t forget to spoon the buttery juices over the chicken and any side dishes.

21. Clear Chicken Soup

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

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 people’]

Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free too.

Ingredients

• 10 ounce skinless bone-in chicken (300 g, cut into 1 and ½ inch pieces)
• ¼ cup chopped onion
• 3-4 whole garlic cloves (peeled and smashed)
• ¼ cup chopped carrot
• 2 whole bay leaves
• 2-3 sprigs thyme (or ½ tsp dried thyme)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon freshly cracked black pepper (or to taste)

Instructions

1. Wash the chicken well with water.

In A Stovetop Pressure Cooker

1. Add the chicken to a stove-top pressure cooker along with onions, garlic, carrot, bay leaves, thyme, 4 cups of water, salt, and black pepper, and stir gently.
2. Pressure cook for 2 whistles on high heat.
3. Remove the pressure cooker from heat. Let the pressure release naturally and then open the lid of the cooker.

In An Instant Pot

1. Add the chicken to an instant pot along with onions, garlic, carrot, bay leaves, thyme, 3 cups of water, salt, and black pepper, and stir gently.
2. Close the lid and set the valve to the sealing position.
3. Press the PRESSURE COOK button and set the timer to 2 minutes at high pressure.
4. Once the timer goes off, let the pressure release naturally for 10 minutes.
5. Release the remaining pressure manually and open the lid.

Make The Soup

1. Strain the soup using a fine-mesh strainer.
2. Take out the chicken pieces and shred them into small pieces. Discard the bones and veggies.
3. Add a few shredded pieces to each serving bowl and pour the clear soup on top.
4. Garnish with spring onion greens. Serve hot.

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.