Healthy Chicken Recipes You Must Try
TACO CASSEROLE STUFFED BELL PEPPERS
Ingredients for 6 stuffed peppers
- 3 large bell peppers (any color), halved and cored
- Filling
- 1lb rotisserie chicken, skinless and chopped
- 1/3 cup (red) onion
- 5oz canned green chilis
- Substitute: 3oz chipotle peppers in adobo
- 1 cup canned low sodium black beans, drained
- 1 1/4 cups red enchilada sauce
- 42g tortilla chips, broken
- 1 cup Mexican cheese blend
- garnish
- 2% Greek yogurt
- jalapenos
- cilantro
Steps
Step 1
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.
Step 2
Break up the corn taco shells in a bowl and set aside.
Step 3
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.
Step 4
Stuff the bell peppers with the chicken mixture, then add some crumbled taco shell on top, followed by a few tablespoons of shredded cheese.
Step 5
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.
Step 6
Enjoy each protein packed pepper with Greek yogurt, cilantro and jalapeño.
Lemon Garlicky Chicken Stir-Fry With Asparagus & Mushrooms
Ingredients for 3 servings
- 1 lb raw chicken breast, cut into 1-inch pieces
- 2 teaspoons arrowroot starch
- 1 tablespoon olive oil
- 1 lb raw asparagus spears, chopped into pieces
- 2/3 cup mushrooms, cremini or portobello
- 1/3 cup red chilies (ancho chile), dried
- Sauce
- 2 tablespoon low sodium soy sauce
- juice from 1 lemon
- 1 tablespoon lemon zest
- 1/2 low sodium chicken broth
- 1 tablespoon arrowroot starch
- Garnish
- cilantro
- chives or green onion
Steps
Step 1
Add arrowroot to diced chicken breast and mix together, then set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Garnish and enjoy!
Spiced Creamy Chicken Pilaf
Ingredients for 5 servings
- 1 1/2 lb raw chicken breast
- spray coconut oil
- 1 tablespoon coconut oil, melted
- 1 tablespoon garlic, minced
- 1/2 cup (red) onion, chopped
- 3 cloves
- 1 tablespoon ginger, paste
- 1 cup brown basmati rice
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 can (13.5oz) lite coconut milk
- 1 1/2 cups low sodium chicken broth
- 2 bay leaves
- 1 cinnamon stick (or 1/2 teaspoon ground)
- season to taste with sea salt & pepper
Steps
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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).
Step 5
And there you have it, creamy and brilliantly golden chicken pilaf. Enjoy with roasted or steamed veggies.