healthy chicken dinner

One Pan Lemon Basil Chicken with Spinach—Ready in 20 minutes! Fresh, flavorful, and healthy. Serve with rice for an easy weeknight meal.

Lemon Basil Chicken

olive oil

yellow onion (finely chopped, about 1 cup)

garlic (minced)

chicken

soy sauce

black pepper

baby spinach (about 5 ounces)

lemon zest

lemon juice

basil leaves

Kosher salt and pepper (to taste)

brown rice (for serving)

In a large skillet, heat the olive oil over medium. Once hot, add the onion and cook, stirring often, until softened, about 4 minutes. Add the garlic and cook until fragrant, about 30 additional seconds.

Add the chicken, increase the heat to medium high, and let cook for 3 minutes, browning all sides. Stir in the soy sauce and black pepper. Let cook until the chicken is completely cooked through, about 3 minutes longer.

Stir in the spinach a few handfuls at a time, letting the heat of the pan wilt it as you go. Stir in the lemon zest, lemon juice, and basil. Cook and stir just until the basil is wilted, about 1 additional minute. Taste and season with additional salt or pepper as desired.  Serve warm with rice as desired.

This paleo chicken bowl has the most delicious roasted pepper sauce. Clean and Whole30 with only eight ingredients, you can prepare it in under 30 minutes.

Paleo Chicken Bowl (Whole30, GF + Dairy-Free)

avocados

peppers

garlic (- peeled)

chicken thighs

tbsp avocado or olive oil

onion

mushrooms (- sliced)

greens ((spinach, kale, etc.))

Salt and pepper

First make roasted pepper sauce by placing 1 avocado, the peppers, garlic cloves and a pinch of salt and pepper into a food processor. Blend until smooth and place in refrigerator to chill.

Season chicken with salt and pepper on both sides. Heat a large skillet over medium heat and add avocado oil. Once hot, add chicken to cook, about 4-5 minutes per side.

While the chicken is cooking, cut up onion, mushrooms, and greens.

Once the chicken is cooked through, remove from skillet and place on a cooking board to rest.

Add onion to skillet and cook for 3-4 minutes, stirring frequently until onions begin to soften. Add mushrooms and cook until they start to soften, another 2-3 minutes. Add greens and cook until they begin to wilt, about 1-2 minutes. Remove from heat.

Slice chicken into bite-sized pieces and mix with veggies.

Serve in bowls and top each bowl with 1/2 avocado and a generous amount of roasted pepper sauce.

20 minutes from start to finish, including cook time! &nbsp;This healthy, fast and fresh fajita dinner will become one of your favorite go to meals!

Sheet Pan Chili Lime Shrimp Fajitas

raw deveined shrimp, with

red pepper, sliced

green pepper, sliced

yellow pepper, sliced

onion, sliced (large)

limes (1 juiced, 1 sliced for condiment)

garlic cloves,

chili powder

cumin, ground

red pepper

salt

ground pepper

Preheat oven to 450 degrees.

Line baking sheet with foil or parchment paper for easy clean up.

Mix olive oil, chili powder, crushed pepper, cumin, garlic, juice of 1 lime,  salt and pepper in small bowl or measuring cup.

Add sliced veggies and shrimp into large bowl and toss with olive oil mixture

Spread onto prepared baking sheet.

Bake for 8-10 minutes or until veggies are soft and starting to brown and shrimp is cooked through.

Serve with remaining lime slices.

Tender chicken thighs and crispy potatoes all tossed in a simple marinade to make one amazing and easy dinner!

Roasted Chicken Thighs and Potatoes

bone in chicken thighs (about 2 pounds)

potatoes

dijon mustard

Preheat oven to 425 degrees.

Line large baking sheet with aluminum foil.

add cubed potatoes and chicken to sheet pan.

Combine all marinade ingredients in a small bowl.

add marinage to chicken and potatoes and toss.  Arrange potatoes around chicken so chicken is laying directly on the sheet pan and not on top of the potatoes.

Sprinkle liberally with additional salt and pepper.

Bake for 40-45 minutes until chicken is cooked through to 165 degrees and potatoes are crispy.  Turn potatoes once during cook time for even browning.

With this recipe, you will be getting more than just tasty, healthy, and irresistible chicken! These Instant Pot healthy chicken burrito bowls are simply AMAZING. Keep reading to find out why you need this recipe in your life!

Instant Pot Healthy Chicken Burrito Bowls Recipe

boneless, skinless chicken breasts (frozen)

brown rice (uncooked)

black beans

tomatoes

Tablespoons minced garlic

Tablespoons cumin

onion powder

Tablespoons chili powder

chicken broth

romaine lettuce

cheddar cheese

avocado (Diced)

salsa or pico de gallo

Combine all the ingredients in the Instant Pot. Lock the lid into place and turn the knob to SEALING.

Push MANUAL or PRESSURE COOK and cook for 25 minutes. When done release by turning the pressure valve to VENTING.

Open the lid and remove the chicken to shred.

Add the chicken back into the Instant Pot and stir well.

Place the romaine lettuce in your bowl. Top beans, rice, and shredded chicken. Sprinkle with cheese, salsa, and avocado if you&#39;d like!

Chicken breasts are tenderised, covered in breadcrumbs and fried until golden and crispy to make this tasty German-inspired dish. It's an easy dinner everyone will love

Chicken schnitzel with coleslaw

chicken breasts

flour

egg,

dried breadcrumbs (we used panko)

vegetable oil

white cabbage, shredded

carrot,

spring onions, sliced diagonally

apple,

pot natural yogurt

lemon

tsp English mustard

For the coleslaw, get your child to mix all the ingredients in a large bowl. Season a little and set aside.

Place a layer of cling film on your work surface and pop the chicken fillets on top. Cover with another piece of cling film and, using a rolling pin, ask your child to bash the chicken until it is 2-3mm thick.

Put the flour on a plate and season, then put the egg on another plate. Get your child to dip the chicken in the flour to coat, then into the egg.

Mix together the breadcrumbs and Parmesan in a shallow bowl, then ask your child to toss the chicken in the mixture to completely coat in the crumbs. Put the chicken on a plate and chill in the fridge until ready to eat if you’re not cooking them straight away.

Heat the oil in a large frying pan over a fairly high heat and cook the chicken schnitzels two at a time. Sizzle them for 2-3 mins each side until completely golden, then lift out onto kitchen paper to drain. You can keep them warm in a low oven while you cook the rest. Serve with the coleslaw.

Barbecue sauce-coated chicken pairs perfectly with a light and healthy corn, edamame, onion, and pepper medley.

BBQ Drumsticks with Edamame Succotash

chicken drumsticks (2 1/2 lbs. total)

barbecue rub

Kosher salt and black pepper

canola oil

c. barbecue sauce

red bell pepper

butter

c. frozen corn kernels

c. cooked shelled edamame

chicken stock

chives

Cornbread,

 Season drumsticks with barbecue rub, and kosher salt and black pepper. Cook, partially covered, in canola oil in a large skillet over medium-high heat, turning occasionally, until cooked through, 14 to 16 minutes. Reduce heat to low and brush with barbecue sauce. Cook, turning, until evenly coated, 1 to 2 minutes. 

Meanwhile, cook onion and red bell pepper in butter in a large skillet over medium heat until tender, 2 to 4 minutes. Add frozen corn kernels, edamame, and chicken stock. Cook until tender, 4 to 6 minutes. Stir in fresh chives. Season with kosher salt and black pepper. Serve with cornbread.

Amazing healthy Mediterranean chicken wrap with everything you ever wanted - chicken, fresh vegetables, tzatziki and hummus! Super tasty easy dinner idea that your family and friends will love!

Mediterranean Chicken Wrap

chicken breast, skinless, boneless

tsp chili flakes

tsp black pepper

tsp mint, dried

yogurt

tsp dill, dried or 1 tbsp fresh

salt and pepper

hummus

cabbage

everyday salad

broccoli

tortillas

Chop the vegetables for the salad and prepare...

Chop the vegetables for the salad and prepare the salad.

Make the garlicky yogurt sauce: mix the yogurt...

Make the garlicky yogurt sauce: mix the yogurt with 1 garlic clove, a pinch of salt and the dill until smooth.

Chop the chicken in bite-sized pieces and add...

Chop the chicken in bite-sized pieces and add it to a non-stick pan with 1 Tbsp olive oil, cooking at medium-high heat. Add 2 cloves of garlic, the chili flakes, black pepper and dried mint and stir together until the chicken is coated. Cook for 8-10 minutes or until the chicken is golden brown.

Assemble the wraps: Fill with as much as...

Assemble the wraps: Fill with as much as you like...In the center of a tortilla add the chopped lettuce or cabbage, the chicken, cooked broccoli (if using), some salad, the hummus and the tzatziki. Wrap like a burrito and enjoy immediately.

One-pan easy chicken and rice recipe with spinach and chickpeas! This is a healthy chicken recipe that is perfect for dinner and super simple to make. This delicious healthy easy dinner is great for the whole family and it&#x27;s gluten-free and dairy-free too.

One-Pan Healthy Chicken And Rice Recipe With Spinach

white rice

spinach, washed and chopped

chickpeas,

carrot, shredded

scallions, chopped

garlic

salt and black pepper

Cook the chicken in the pan on both...

Cook the chicken in the pan on both sides until golden brown.

Use the same pan and saute the onions...

Use the same pan and saute the onions and garlic for 30s with 1 tbsp olive oil.

At medium-high stir in the spinach, chickpeas, carrot...

At medium-high stir in the spinach, chickpeas, carrot and rice. Add salt and water to cover.

Cover with a lid and reduce the heat...

Cover with a lid and reduce the heat to medium. Cook until the rice is ready, stirring and adding water if needed.

Once the rice is done, add 1 tbsp...

Once the rice is done, add 1 tbsp olive oil and then salt to taste.

Add the cooked chicken and stir it in....

Add the cooked chicken and stir it in. Cook for 3-4 more minutes and add salt and black pepper if needed.

Sheet Pan Honey Lemon Chicken - the perfect easy meal for busy weeknights. Made with tender and juicy chicken, asparagus and broccoli coated in a sweet and savory sauce. Includes options for low carb, keto and paleo.

Honey Lemon Chicken and Vegetables

chicken tenders (or 4 chicken breasts, sliced horizontally)

salt and black pepper (to taste)

Tablespoons coconut aminos (, can also sub with gluten-free tamari

Tablespoons fresh lemon juice (1 lemon)

honey

sesame oil

cilantro

garlic powder

chili powder (leave out if sensitive to spice)

cumin

smoked paprika

broccoli florets

asparagus (, trimmed)

Side of your choice: (cauliflower rice, zoodles, pasta, quinoa, farro, potatoes etc.)

4-5 lunch containers

Preheat oven to 400ºF. Spray a large sturdy baking sheet with cooking spray or for easier clean-up, line with parchment paper or heavy duty foil.

Place the chicken on prepared baking sheet. Season with salt and black pepper to taste.

In a small bowl, combine soy sauce, lemon juice, sweetener, sesame oil,&nbsp;and cilantro together. Drizzle 1/3 of the sauce over the chicken.

Bake for 5 minutes. Meanwhile, combine the seasonings in a small bowl and set aside.

After 10 minutes, remove baking pan from the oven, flip the chicken and place the asparagus and broccoli a long the sides of the chicken. Sprinkle the chicken and vegetables with seasonings and drizzle sauce over the vegetables and some more on the chicken (reserve 1 teaspoon for the end).

Return the oven back to the pan and bake for another 10-15 minutes, or once the chicken is cooked through and has reached an internal temperature of 165ºF. (You may want to remove the vegetables first (so they don't overcook) if the chicken is not cooked through yet, depending on your level of preference.)

Drizzle the chicken with additional sauce and turn the oven to broil for -2 minutes, until the chicken has a nice brown color (watch closely so the chicken does not burn).

Sprinkle with chopped parsley and sesame seeds, if desired and serve hot.

For meal prepping: Make the cauliflower rice, zoodles, brown rice, potatoes, quinoa or pasta while the chicken is cooking. Divide evenly into lunch containers and store in the fridge for up for up five days.

This Easy Chicken &amp; Couscous Skillet Dinner is the perfect recipe for a busy weeknight. Made in less than 30 minutes, it's a healthy and yummy family dinner recipe!

Top 12 healthy chicken dinner recipes from across the web

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

Top Tags

Lemon Basil Chicken

Paleo Chicken Bowl (Whole30, GF + D...

Sheet Pan Chili Lime Shrimp Fajitas

Roasted Chicken Thighs and Potatoes

Instant Pot Healthy Chicken Burrito...

Chicken schnitzel with coleslaw

BBQ Drumsticks with Edamame Succota...

Mediterranean Chicken Wrap

One-Pan Healthy Chicken And Rice Re...

Honey Lemon Chicken and Vegetables

Roasted Chicken Thighs and Potatoes

Easy Chicken & Couscous Skillet...

Top 12 healthy chicken dinner recipes from across the web

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

Top Tags

Lemon Basil Chicken

Paleo Chicken Bowl (Whole30, GF + D...

Sheet Pan Chili Lime Shrimp Fajitas

Roasted Chicken Thighs and Potatoes

Instant Pot Healthy Chicken Burrito...

Chicken schnitzel with coleslaw

BBQ Drumsticks with Edamame Succota...

Mediterranean Chicken Wrap

One-Pan Healthy Chicken And Rice Re...

Honey Lemon Chicken and Vegetables

Roasted Chicken Thighs and Potatoes

Easy Chicken &amp; Couscous Skillet...

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

Easy Chicken & Couscous Skillet...