Healthy Chicken Recipes You Must Try
Winner winner chicken dinner! Chicken is one of the most popular animal proteins out there. I would say its one of the most popular healthy foods out there. But even though I find its so abundant, we have few ideas to freshen it up just a bit. So today I’m going to be walking you through three must-try healthy chicken recipes that I know you are going to love. Now, these healthy chicken recipes are perfect for weight loss and if you are on keto chicken diet. All of the ingredients are relatively inexpensive and they’re easy to find. In fact, I picked all mine up from my local grocery store so I know you should not have a problem getting these. You can check our easy healthy chicken recipes with few ingredients below or see our leftover chicken recipes.
Also no worries, we are not cooking with dragon blood or ostrich. Everything is relatively easy to prepare so you can do it at home as well.
Taco Casserole Stuffed Bell Peppers
- Slice open bell peppers and remove the insides. Place them on a baking sheet lined with parchment or aluminum foil, then lightly spray with olive oil. Bake in the oven for 8 to 10 minutes at 400F to soften them.
- Break up the corn taco shells in a bowl and set aside.
- Remove the skin from the rotisserie chicken and remove the meat and place it in a bowl. Pull the chicken apart, as best as possible, using forks, then add red onion, black beans, green chiles and red enchilada sauce. Stir until it’s well mixed.
- Stuff the bell peppers with the chicken mixture, then add some crumbled taco shell on top, followed by a few tablespoons of shredded cheese.
- Place the pepper in a baking dish, then caver with foil and bake for 15 to 20 minutes at 400F, or until the cheese has melted and turned brown.
- Enjoy each protein packed pepper with Greek yogurt, cilantro and jalapeño.
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- Add arrowroot to diced chicken breast and mix together, then set aside.
- In a bowl add all the ingredients for the sauce, except the arrowroot. Season to taste with lemon or soy before adding in another dash of arrowroot.
- Set a nonstick skillet on medium heat and add olive oil. Toss in the chicken breast to sear and cook until the outside is no longer pink and edges are brown, about 6 to 8 minutes. Add the chicken to a bowl and set aside.
- To the same skillet, add garlic, asparagus and mushrooms. Cook until the outside edges are seared, about 3 to 5 minutes, and if you like some heat, toss in some dried red chilis. Continue cooking until the edges of the veggies are seared and crisp tender.
- Add the chicken back to the skillet, mix together, then pour in the sauce. Stir the sauce when it begins to bubble so it doesn’t clump. Then shake the skillet to mix everything together.
- Garnish and enjoy!
- Spray a pot with a little coconut oil, then toss in diced chicken breast just to lightly sear the outside edges. Cook for about 3 to 5 minutes, then remove the chicken – no worries if it’s not cooked.
- Pour in coconut oil, red onion, garlic, cloves and fresh ginger or paste. Caramelize the onions until fragrant, about 3 minutes, then add uncooked brown basmati rice, turmeric and cumin. Mix it so the uncooked rice is covered in spices and oil, then fold in the chicken breast.
- Pour in chicken broth, and lite coconut milk, then bring it to a light simmer. Mix it up, then add a pinch of sea salt & pepper, along with bay leaves and a cinnamon stick.
- Cover and cook for 20 or 25 minutes. When it’s almost ready, stir in chopped cilantro for added flavor, then cover and cook for the remaining time (all the liquid is absorbed).
- And there you have it, creamy and brilliantly golden chicken pilaf. Enjoy with roasted or steamed veggies.