Description
Discover a collection of 47 healthy and delicious chicken recipes perfect for any meal. Featuring lean proteins, fresh vegetables, and vibrant flavors from around the globe, these recipes offer nutritious options for lunch, dinner, or meal prep. Whether you crave grilled, baked, or stir-fried chicken, you’ll find dishes to suit every palate and dietary need.
Ingredients
Units
Scale
Main Ingredients
- 1 lb skinless, boneless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Vegetables
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
Flavorings & Marinade
- 2 tbsp low-sodium soy sauce
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp paprika
To Serve (Optional)
- Cooked brown rice or quinoa
- Lemon wedges
- Fresh chopped parsley
Instructions
- Prepare and Marinate the Chicken: Cut the chicken breasts into even bite-sized pieces. In a medium bowl, combine the olive oil, lemon juice, soy sauce, dried oregano, paprika, salt, and pepper. Add the chicken pieces and toss to coat well. Cover and let marinate for at least 20 minutes (or up to 2 hours in the fridge for extra flavor).
- Chop the Vegetables: While the chicken marinates, wash and cut the broccoli into florets, slice the bell pepper and onion, and mince the garlic. Arrange all vegetables so they’re ready to use.
- Cook the Chicken: Heat a large nonstick skillet over medium-high heat. Add the marinated chicken (in batches if necessary) and cook for 5-6 minutes, turning to brown each side, until cooked through and no longer pink. Remove from the skillet and set aside.
- Stir-fry the Vegetables: In the same skillet, add a bit more olive oil if needed. Add the onion, bell pepper, and broccoli florets. Sauté for about 4-5 minutes until just tender, then add the garlic and cook for another minute.
- Combine and Finish: Return the chicken to the pan with the vegetables. Toss everything together and cook for an additional 1-2 minutes to heat through and blend flavors. Taste and adjust seasoning if needed.
- Serve: Plate the chicken and vegetables over cooked brown rice or quinoa, and garnish with fresh parsley and lemon wedges if desired.
Notes
- Customize by using your favorite vegetables or swapping in chicken thighs for breasts.
- To meal prep, let the dish cool and portion into airtight containers; refrigerate for up to 4 days.
- For extra zest, add fresh herbs or a drizzle of balsamic vinegar before serving.
- Gluten-free option: Use tamari instead of soy sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 4g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 85mg
