healthy chicken

Perfectly tender and juicy Salsa Chicken baked on a bed of fresh tomato salsa and topped with melted cheese.

Baked Salsa Chicken

olive oil

chicken breasts, (pounded to an even thickness)

cumin

chili powder, (or to taste)

paprika, (or to taste)

garlic powder

salt and fresh ground pepper (to taste)

Chunky Salsa (<-- click

cheddar

Preheat oven to 375˚F.

Heat olive oil in a large skillet.

Pound chicken breasts to an even thickness and season with cumin, chili powder, paprika, garlic powder, salt, and pepper.

Transfer to skillet and cook for 2 minutes per side, or until just browned.

Spread about 1/2 cup salsa on the bottom of a baking dish.

Arrange browned chicken breasts on top of salsa and add the remaining salsa over the chicken breasts.

Bake uncovered for 30 minutes, or until chicken is done. Use a thermometer to check for doneness - chicken is done when internal temperature reaches 165˚F.

Remove from oven and sprinkle with cheese.

Bake for 3 to 4 more minutes, or until cheese is melted and bubbly.

Remove from oven and let stand 5 minutes before serving.

https://www.youtube.com/watch?v=Nz-mL8SmsaA

Perfectly tender and juicy Salsa Chicken baked on a bed of fresh tomato salsa and topped with melted cheese. A low carb, Keto-friendly, scrumptious, and cheesy chicken dinner LOADED with flavor. 

FULL POST AND RECIPE: https://diethood.com/easy-baked-salsa-chicken/

INGREDIENTS:

1 tablespoon olive oil
4 boneless skinless chicken breasts, pounded to an even thickness
1/2 teaspoon ground cumin
1/2 tablespoon chili powder, or to taste
1/2 teaspoon paprika, or to taste
1/2 teaspoon garlic powder
salt and fresh ground pepper to taste
1-1/2 cups Chunky Salsa 
1 cups shredded cheddar cheese, (I use a mix of white and yellow cheddar)

DIRECTIONS:

Preheat oven to 375˚F.
Heat olive oil in a large skillet.
Pound chicken breasts to an even thickness and season with cumin, chili powder, paprika, garlic powder, salt, and pepper.
Transfer to skillet and cook for 2 minutes per side, or until just browned.
Spread about 1/2 cup salsa on the bottom of a baking dish.
Arrange browned chicken breasts on top of salsa and add the remaining salsa over the chicken breasts.
Bake uncovered for 30 minutes, or until chicken is done. Use a thermometer to check for doneness - chicken is done when internal temperature reaches 165˚F.
Remove from oven and sprinkle with cheese.
Bake for 3 to 4 more minutes, or until cheese is melted and bubbly.
Remove from oven and let stand 5 minutes before serving.

Store leftovers in an airtight container and keep in the fridge for up to 4 days.

EASY BAKED SALSA CHICKEN

Poached chicken is incredible if you are looking for a low calorie, pure protein source. A great option for salads and sandwiches.

Simple Poached Chicken

x 6 oz chicken breast

water

salt

Whip up an easy and healthy dinner in no time with this spicy chicken traybake. We've replaced potatoes with root vegetables to reduce the carbohydrates and included plenty of spice to turn up the flavour. If you're not into spicy food, check out the recipe tips for other flavour ideas.

Each serving provides 361 kcal, 44g protein, 30g carbohydrate (of which 14g sugars), 5.5g fat (of which 1g saturates), 7g fibre and 0.5g salt. 

Ras-el-hanout chicken traybake

400 grams/14 ounces sweet potatoes,

carrots,

red onion,

garlic

chicken breast

lemon, quartered

tsp ras-el-hanout spice mix

thyme

coriander,

salt and black pepper

tbsp low-fat natural yoghurt, to serve

Healthy chicken piccata recipe with lemon, capers, white wine and parsley. A delicious and healthy version of classic Italian lemon chicken.

healthy chicken piccata

lemon

chicken breasts

all-purpose flour

½ teaspoon ground pepper

sweet onion, sliced

garlic,

chicken broth

dry white wine

capers

parsley

Prepare Lemon and Chicken

Cut lemon in half. Juice half of it, and cut the remaining half into thin slices. Cut chicken breasts into 8 thin cutlets.*

Dredge Chicken

Whisk flour, salt and pepper in shallow dish or pie plate. Dredge chicken in the flour mixture, turning to coat. Discard 2 teaspoons dredging flour and reserve the rest to thicken the sauce in step 5.

Brown Chicken

Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add half the chicken and cook until the bottom is browned, 2 to 4 minutes. Turn over and continue cooking until browned on the bottom, 2 to 3 minutes. Set aside on a plate. Repeat with 2 teaspoons oil and the remaining 4 pieces of dredged chicken, adjusting the heat to medium-low to prevent the chicken from burning. Transfer the second batch of chicken to the plate.

Cook Onions and Garlic

Wipe out skillet with a clean paper towel. Add the remaining 1 tablespoon oil and place the skillet over medium-high heat. Add onion, and cook, stirring often until soft and browned, 5 to 7 minutes. Add garlic, and cook, stirring constantly until the garlic is fragrant and just starting to brown, 30 to 90 seconds.

Make Sauce

Sprinkle the remaining dredging flour over the onion mixture and stir to coat. Stir in broth, white wine, capers, the lemon slices and the lemon juice, increase heat to high and bring to a simmer, stirring constantly.

Finish Dish

Add the chicken and any accumulated juices from the plate to the skillet and turn to coat in the sauce. Bring to a simmer while turning the chicken in the sauce until the sauce is thickened, and the chicken is completely cooked through and hot, 3 to 4 minutes. Stir in parsley, remove from the heat and serve.

The bitterness of the lemon rind was over powering in this dish. ( I followed the recipe strictly)  I will make this dish again and reduce the lemon juice slightly and omit the rinds completely.

Thank you for this recipe. 

We had bought a healthy chicken piccata and cauliflower rice dish from Costco but when we went back a month later, they didn't have it any more.  I searched for a recipe, came across yours and a few others, and then put it on the back burner.  Not knowing what to cook for dinner a few nights ago, I chose yours to try first, and it will be the only recipe I use!  The only thing I was missing was capers.  I also used your Cauliflower Rice recipe but only did the sautéing and added broth so it could be used in the piccata dish.

It was a hit with my picky 21 year old son, that loved it and wants me to find more dishes like this that are healthy, my husband, and my self.  I showed my other son who's at college and he wanted the recipe so I will be taking that to him this weekend.   

Thank you.  I appreciate it and will be checking out more recipes on your site.

Absolutely delicious and so easy to make!

Wow ! I made this and it was AMAZING! 
I didn’t have chicken broth so I made my own by adding plant butter , sweet white wine and water. It was so delicious that I couldn’t stop eating. Lol . Thank you for this awesome recipe. I will add this to my collection. 

Sooo good!! Better than traditional chicken piccata in my opinion &amp; healthy❤❗I saved this and added it to my favorites list!!  I made mine with a side of roasted brussel sprouts and me &amp; my husband enjoyed this recipe thoroughly!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1520704100/nq8et3wfrqkxacgmrhlq.mp4

Healthy Chicken Piccata made from scratch with lemons, capers and white wine. It's a lighter version of classic Italian lemon chicken.

Healthy Chicken Piccata

This easy Portuguese piri-piri chicken is perfect for the barbecue. You can prepare it the day before, then cook it in just 30 minutes!

Piri-piri chicken

chicken (about 1kg/2lb 3 ounces), spatchcocked

red chillies

tbsp garlic

salt flakes

oregano

paprika

100 milliliters/3½fl oz olive oil

milliliters/1¾fl oz red wine vinegar

chips

salad

Loaded with salsa verde and delicious chopped tomatoes, this healthy crock pot chicken is incredibly flavorful and extremely easy to make.

Easy Crock Pot Salsa Verde Chicken

boneless, skinless chicken breasts

salt and fresh ground pepper, (to taste)

yellow onion, (diced)

garlic, (minced)

(14.5-ounces) roasted diced tomatoes

salsa verde ((I use Herdez Salsa Verde))

(or to taste) ground cumin

chili powder

parsley (for garnish)

jalapeno rings, (for garnish)

Lightly spray the crock with cooking spray.

Season chicken breasts with salt and pepper and place chicken in the crock pot.

Arrange onions and garlic over chicken breasts.

Add tomatoes, salsa verde, cumin, and chili powder; stir everything around to combine.

Cover and cook for 3.5 to 4 hours on HIGH, or 5 to 6 hours on LOW.

Remove cover and transfer chicken breasts to a cutting board; using two forks, shred the chicken.*

Stir shredded chicken back into the crock pot.

Taste for seasonings and adjust accordingly.

Top with fresh parsley or cilantro and jalapeno rings.

Serve in tacos, over salads, and/or rice.

https://www.youtube.com/watch?v=TwZv9O9g_fE

Loaded with salsa verde (green sauce) and delicious chopped tomatoes, this healthy crock pot chicken is incredibly flavorful and extremely easy to make. Just place it all in the crock pot and walk away.

FULL RECIPE: http://diethood.com/easy-crock-pot-salsa-verde-chicken/

Crock Pot Salsa Verde Chicken

The classic combination of honey and mustard smothered all over tender chicken breasts and baked to a succulent perfection.&nbsp;

Baked Honey Mustard Chicken

(4 ounces each) boneless, skinless chicken breasts

(or chicken

olive oil, (divided)

honey

dijon mustard

yellow mustard

wholegrain mustard

white vinegar

rosemary, (optional but recommended)

Preheat oven to 375°F.

Lightly grease a 9x13 baking dish with cooking spray and set aside.

Heat 1 tablespoon olive oil in a skillet.

Season chicken breasts all over with the chicken seasoning blend and add chicken breasts to the skillet; cook for 2 minutes on each side, or until browned.

Combine 1/2 tablespoon olive oil, honey, mustards, white vinegar, and paprika in a small mixing bowl; whisk until well combined.

Transfer chicken breasts from skillet to previously prepared baking dish.

Pour prepared honey mustard sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.

Lay sprigs of rosemary between chicken breasts.

Cover with foil and bake for 20 minutes.

Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken.&nbsp;

Remove from oven and let stand 5 minutes.&nbsp;

Serve.

In the meantime, prepare the honey mustard sauce.

https://www.youtube.com/watch?v=4JxEt4y3pYg

The classic combination of honey and mustard smothered all over tender chicken breasts and baked to a succulent perfection. A wonderful throw-together baked chicken dinner that’s really easy to make and it’s healthy!

GET THE FULL RECIPE: https://diethood.com/baked-honey-mustard-chicken/

INGREDIENTS:

4 (4 ounces each) boneless, skinless chicken breasts
1 teaspoon (or to taste) chicken seasoning blend 
1-1/2 tablespoons olive oil, divided
1/4 cup honey
1 tablespoon dijon mustard
1 tablespoon yellow mustard
1 tablespoon wholegrain mustard
1/2 teaspoon white vinegar
1/8 teaspoon paprika
4 sprigs fresh rosemary, optional but recommended

DIRECTIONS:

Preheat oven to 375°F.
Lightly grease a 9x13 baking dish with cooking spray and set aside.
Heat 1 tablespoon olive oil in a skillet.
Season chicken breasts all over with the chicken seasoning blend and add chicken breasts to the skillet; cook for 2 minutes on each side, or until browned.
In the meantime, prepare the honey mustard sauce.
Combine 1/2 tablespoon olive oil, honey, mustards, white vinegar, and paprika in a small mixing bowl; whisk until well combined.
Transfer chicken breasts from skillet to previously prepared baking dish.

Pour prepared honey mustard sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.
Lay sprigs of rosemary between chicken breasts.

Cover with foil and bake for 20 minutes.
Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken. 

Remove from oven and let stand 5 minutes. 

Serve.

BAKED HONEY MUSTARD CHICKEN

Cajun chicken is a great recipe to prep ahead for busy evenings, leaving you set up for a super tasty and quick dinner. Serve with a simple green salad.

Each serving provides 400 kcal, 38g protein, 41g carbohydrates (of which 11g sugars), 8g fat (of which 1.5g saturates), 7g fibre and 1.4g salt. 

Cajun chicken 

tsp cumin

tsp smoked paprika

tsp red chilli flakes

tsp garlic salt

potatoes,

1–2 tbsp sweet smoked paprika

sea salt and black pepper

This is such an easy chicken taco recipe, and it's also a healthy meal choice for anyone on a low-calorie diet.

Each serving provides 496 kcal, 33g protein, 56g carbohydrates (of which 11g sugars), 14g fat (of which 3g saturates), 5.5g fibre and 2.2g salt.

Easy chicken tacos

garlic cloves, crushed

orange,

limes,

tbsp Mexican hot chilli sauce

tomato purée

tsp flaked sea salt

tsp black pepper

boneless, skinless chicken thigh fillets, fat trimmed

corn tortillas, warmed, to serve

Little Gem lettuces, leaves

avocado

soured cream

tbsp white or red wine vinegar

tbsp caster sugar

Supreme (or suprême) unsurprisingly refers to the best part of the food. In this case tender cuts of chicken breast, cooked in a creamy sauce. This version uses skinless, boneless chicken breast.

Lighter chicken supreme 

tsp olive oil,

chicken

onion, finely chopped

rashers back bacon, smoked or unsmoked, thinly sliced

250 grams/9 ounces button mushrooms, chestnut

tsp plain flour

garlic powder garlic clove, crushed

400 milliliters/14fl oz chicken stock,

tbsp (around 50 grams/1¾oz) reduced fat crème fraîche

black pepper

Try this chicken and vegetable balti for a healthy curry that is quick and easy to prepare.

As part of an <a href="http://www.bbc.co.uk/food/collections/intermittent_dieting_recipes">Intermittent diet</a> plan, 1 serving provides:
1 of your 3 daily low-fat dairy portions
2 of your 6 daily vegetable portions
This meal provides 
341 kcal, 40g protein, 30.5g carbohydrate (of which 20.5g sugars), 6g fat (of which 1.5g saturates), 9g fibre and 0.6g salt per portion.



Chicken and vegetable balti

calorie controlled cooking oil spray

onion,

chicken thighs, boned and skinned

red pepper, deseeded and cut into 3cm/1in chunks

yellow pepper, deseeded and cut into 3cm/1in chunks

tbsp cornflour

150 grams/5½oz fat-free natural yogurt

tbsp curry powder

garlic cloves, thinly sliced

tomatoes

This spicy, flavour-packed dinner is a good meal to serve at a summer dinner party or get together with friends. 

Top 20 healthy chicken recipes from across the web

The most viewed healthy chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baked Salsa Chicken

Simple Poached Chicken

Ras-el-hanout chicken traybake

healthy chicken piccata

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Easy Crock Pot Salsa Verde Chicken

Baked Honey Mustard Chicken

Cajun chicken

Easy chicken tacos

Lighter chicken supreme

Chicken and vegetable balti

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Top 20 healthy chicken recipes from across the web

The most viewed healthy chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Salsa Chicken

Simple Poached Chicken

Ras-el-hanout chicken traybake

healthy chicken piccata

Piri-piri chicken

Easy Crock Pot Salsa Verde Chicken

Baked Honey Mustard Chicken

Cajun chicken

Easy chicken tacos

Lighter chicken supreme

Chicken and vegetable balti

Baharat chicken with orzo salad and...

Chicken noodle salad

Curried chicken and rice salad

Popcorn Chicken

Easy Spanish chicken

Chicken Fajita Meal-Prep Bowls

Air Fryer Chicken Legs

Broiled Chicken Thighs

Crispy Chicken, Brown Rice, Chickpe...

The most viewed healthy chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine