20 Delicious Chicken and Vegetable Recipes Healthy

Are you on the hunt for wholesome meals that don’t skimp on flavor? Look no further! Our roundup of 20 Delicious Chicken and Vegetable Recipes is your ticket to healthy, satisfying dinners that are as easy to make as they are tasty. Perfect for busy weeknights or lazy weekends, these dishes promise to bring both nutrition and comfort to your table. Let’s dive in!

Grilled Chicken and Vegetable Skewers

Fire up the grill for these vibrant Grilled Chicken and Vegetable Skewers, a perfect blend of juicy chicken and crisp veggies that’s sure to be a hit at any summer gathering.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano.
3. Add the chicken pieces to the bowl and toss to coat. Let marinate for at least 15 minutes.
4. Thread the marinated chicken, 1-inch pieces of red and yellow bell peppers, 1-inch pieces of red onion, and 1/2-inch rounds of zucchini onto skewers, alternating between chicken and vegetables.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are lightly charred.

The magic of these skewers lies in the marinade—it infuses the chicken with zesty, herby flavors while keeping it incredibly tender. Plus, the colorful veggies add a delightful crunch and sweetness.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Chicken and Vegetable Stir Fry

Whip up this vibrant Chicken and Vegetable Stir Fry for a quick, nutritious meal that’s bursting with flavor and color.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until no longer pink, about 5-7 minutes. Remove and set aside.
2. In the same wok, add the remaining 1 tbsp vegetable oil. Stir-fry the red bell pepper, broccoli, and carrot for 3-4 minutes until crisp-tender.
3. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Return the chicken to the wok. Add the soy sauce, oyster sauce, sugar, salt, and black pepper. Stir-fry for another 2 minutes until everything is well coated and heated through.

The secret to this stir fry’s irresistible appeal lies in the perfect balance of savory oyster sauce and the crunch of fresh vegetables, making every bite a delightful experience.

Tip: For an extra kick, sprinkle some red pepper flakes into the mix while stir-frying the vegetables.

Roasted Chicken with Seasonal Vegetables

There’s nothing quite like the comforting aroma of roasted chicken mingling with the earthy sweetness of seasonal vegetables—this one-pan wonder is a weeknight hero.

Ingredients

• 1 whole chicken (about 4 lbs)
• 2 cups chopped seasonal vegetables (such as carrots, potatoes, and Brussels sprouts)
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp paprika

Instructions

1. Preheat your oven to 400°F. Pat the chicken dry with paper towels to ensure crispy skin.
2. In a large bowl, toss the seasonal vegetables with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp dried thyme until evenly coated.
3. Rub the chicken with the remaining 1 tbsp olive oil, then season with the remaining 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp dried thyme, and 1/2 tsp paprika.
4. Arrange the vegetables in a single layer on a large baking sheet. Place the chicken on top, breast side up.
5. Roast in the preheated oven for 50-60 minutes, or until the chicken’s internal temperature reaches 165°F and the vegetables are tender and caramelized.
6. Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.

The magic of this recipe lies in the way the chicken juices drizzle down onto the vegetables as they roast, infusing them with rich flavor and creating a dish that’s greater than the sum of its parts.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking—just keep an eye on it to prevent burning.

Chicken and Vegetable Soup

Nothing beats the comfort of a homemade Chicken and Vegetable Soup, especially when it’s packed with fresh ingredients and simmered to perfection.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 lb boneless, skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 cups baby spinach
• 1 cup frozen peas

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and chopped celery. Cook for 5 minutes until the vegetables start to soften.
2. Add 3 minced garlic cloves and cook for another minute until fragrant.
3. Pour in 6 cups chicken broth and add the chicken breasts. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
4. Remove the chicken breasts, shred them with two forks, and return to the pot.
5. Stir in 2 cups baby spinach and 1 cup frozen peas. Cook for another 3 minutes until the spinach is wilted and the peas are heated through.

The secret to this soup’s depth of flavor lies in simmering the chicken right in the broth, infusing every spoonful with rich, savory notes.

Tip: For an extra layer of flavor, toast a slice of crusty bread with garlic butter to serve alongside your soup.

Baked Chicken with Root Vegetables

Nothing beats the comforting aroma of baked chicken mingling with sweet, earthy root vegetables—a one-pan wonder that’s as nourishing as it is delicious.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 cups diced carrots (1/2-inch pieces)
• 2 cups diced parsnips (1/2-inch pieces)
• 1 cup diced sweet potato (1/2-inch pieces)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/2 tsp paprika

Instructions

1. Preheat your oven to 400°F and lightly grease a large baking sheet.
2. In a large bowl, toss the carrots, parsnips, and sweet potato with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried thyme, and 1/2 tsp garlic powder until evenly coated. Spread out on the prepared baking sheet.
3. In the same bowl, coat the chicken thighs with the remaining 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried thyme, 1/2 tsp garlic powder, and 1/2 tsp paprika. Arrange the chicken on top of the vegetables.
4. Bake for 35-40 minutes, until the chicken skin is crispy and golden, and the vegetables are tender when pierced with a fork.

The magic of this dish lies in how the chicken juices drip onto the vegetables below, infusing them with rich flavor while keeping everything incredibly moist.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking—just keep an eye on it to prevent burning!

Chicken and Vegetable Curry

Warm up your kitchen with this comforting Chicken and Vegetable Curry, a dish that’s as vibrant in color as it is in flavor.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 lb chicken breast, cut into 1-inch pieces
• 2 tbsp curry powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 carrots, sliced
• 1 bell pepper, diced
• 1 cup frozen peas
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until fragrant, about 2 minutes.
2. Add chicken to the skillet, seasoning with curry powder, salt, and black pepper. Cook until the chicken is no longer pink, about 5 minutes.
3. Pour in coconut milk and chicken broth, stirring to combine. Bring to a simmer.
4. Add carrots and bell pepper to the skillet. Cover and simmer for 10 minutes, or until vegetables are tender.
5. Stir in frozen peas and lime juice, cooking for an additional 2 minutes.
6. Garnish with fresh cilantro before serving.

The lime juice adds a bright finish to this rich curry, making it a standout dish that’s perfect for sharing.

Tip: For an extra kick, add a pinch of red pepper flakes with the curry powder.

Chicken and Vegetable Casserole

Warm up your kitchen with this hearty Chicken and Vegetable Casserole, a comforting dish that’s as nutritious as it is delicious.

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups mixed vegetables (carrots, broccoli, and cauliflower), chopped
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken, mixed vegetables, cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper until well combined.
3. Spread the mixture evenly into the prepared baking dish and sprinkle the shredded cheddar cheese on top.
4. In a small bowl, combine the breadcrumbs and melted butter, then sprinkle over the cheese layer.
5. Bake for 25-30 minutes, or until the top is golden and the casserole is bubbly around the edges.

The creamy sauce and crispy breadcrumb topping make this casserole a hit for both its texture and flavor. It’s a perfect way to sneak in veggies for picky eaters!

Tip: For an extra crunch, try using panko breadcrumbs instead of regular ones.

Chicken and Vegetable Pasta

Whip up this comforting Chicken and Vegetable Pasta for a hearty meal that’s as nutritious as it is delicious, perfect for those busy weeknights when you need something satisfying yet simple.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 1/2 cup sliced onions
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, until no longer pink in the center. Remove from the skillet and set aside.
3. In the same skillet, add broccoli, bell peppers, onions, and garlic. Sauté for 5 minutes, until the vegetables are tender-crisp.
4. Return the chicken to the skillet. Stir in salt, black pepper, dried oregano, and red pepper flakes. Cook for another 2 minutes to blend the flavors.
5. Add the cooked pasta to the skillet, tossing everything together until well combined. Sprinkle with Parmesan cheese and fresh parsley before serving.

The magic of this dish lies in the vibrant mix of colors and textures, from the tender chicken to the crisp-tender vegetables, all brought together with a sprinkle of Parmesan for a savory finish.

Tip: For an extra kick, add a squeeze of lemon juice just before serving to brighten up the flavors.

Chicken and Vegetable Pie

Nothing says comfort like a hearty Chicken and Vegetable Pie, with its flaky crust and savory filling that’s sure to warm you up from the inside out.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 1 cup carrots, diced
• 1 cup frozen peas
• 1/2 cup celery, diced
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 package (14.1 oz) refrigerated pie crusts

Instructions

1. Preheat oven to 425°F. In a large skillet, melt butter over medium heat. Add chicken, carrots, peas, and celery. Cook until chicken is no longer pink, about 5-7 minutes.
2. Sprinkle flour, salt, pepper, and garlic powder over the chicken mixture. Stir to coat. Gradually stir in chicken broth and milk. Simmer until thickened, about 5 minutes.
3. Line a 9-inch pie plate with one pie crust. Pour chicken mixture into crust. Top with second crust; seal edges and cut slits in top.
4. Bake for 30-35 minutes, until crust is golden brown and filling is bubbly. Let stand for 10 minutes before serving.

The secret to this pie’s irresistible appeal lies in the creamy filling that’s packed with tender chicken and crisp vegetables, all encased in a buttery, golden crust.

Tip: For an extra golden crust, brush the top with an egg wash before baking.

Chicken and Vegetable Kebabs

These Chicken and Vegetable Kebabs are a vibrant and flavorful way to bring a little grill magic to your weeknight dinners, combining juicy chicken with crisp, colorful veggies.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp paprika
• 1 tsp dried oregano

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp salt, 1 tsp ground black pepper, 1 tsp paprika, and 1 tsp dried oregano.
3. Add the chicken cubes to the bowl and toss to coat evenly. Let marinate for at least 15 minutes.
4. Thread the marinated chicken, red bell pepper, yellow bell pepper, red onion, and zucchini onto skewers, alternating between chicken and vegetables.
5. Grill the kebabs for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are slightly charred.

The marinade not only tenderizes the chicken but also infuses the vegetables with a zesty, herby flavor that’s irresistibly fresh. Perfect for those who love a meal that’s as colorful as it is tasty.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.

Chicken and Vegetable Stir Fry with Noodles

Whip up this Chicken and Vegetable Stir Fry with Noodles for a quick, flavorful dinner that’s packed with colorful veggies and tender chicken, all tossed in a savory sauce.

Ingredients

• 8 oz boneless, skinless chicken breasts, thinly sliced
• 2 cups mixed vegetables (bell peppers, broccoli, and carrots)
• 8 oz dried noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook noodles according to package instructions, then drain and set aside.
2. Heat 1 tbsp vegetable oil in a large pan over medium-high heat. Add chicken and cook until no longer pink, about 5 minutes. Remove from pan.
3. Add remaining 1 tbsp oil to the pan. Stir in garlic and mixed vegetables, cooking for 3-4 minutes until vegetables are crisp-tender.
4. Return chicken to the pan. Add soy sauce, oyster sauce, sugar, salt, and black pepper, stirring to combine.
5. Add noodles to the pan, tossing everything together until well mixed and heated through, about 2 minutes.

The magic of this dish lies in the perfect balance of savory sauces with the crunch of fresh vegetables, making every bite a delightful mix of textures and flavors.

Tip: For an extra kick, add a sprinkle of red pepper flakes with the sauces.

Chicken and Vegetable Fajitas

Get ready to sizzle up your weeknight dinners with these vibrant Chicken and Vegetable Fajitas, packed with bold flavors and colorful veggies.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8 small flour tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. In a large bowl, toss the chicken strips with 1 tbsp olive oil, lime juice, chili powder, cumin, salt, and black pepper until evenly coated. Let marinate for 15 minutes.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until fully cooked. Remove from skillet and set aside.
3. In the same skillet, add the sliced bell peppers and onion. Cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp.
4. Return the chicken to the skillet with the vegetables, tossing to combine. Cook for an additional 2 minutes to heat through.
5. Warm the flour tortillas according to package instructions. Serve the chicken and vegetable mixture on tortillas, garnished with fresh cilantro and lime wedges.

The secret to these fajitas’ irresistible flavor? A quick marinade that infuses the chicken with zesty lime and warm spices, creating a perfect harmony with the sweet, charred veggies.

Tip: For an extra smoky flavor, try cooking the vegetables on a grill pan before adding them to the skillet.

Chicken and Vegetable Quiche

Whip up this comforting Chicken and Vegetable Quiche for a hearty meal that’s as nutritious as it is delicious, perfect for brunch or dinner.

Ingredients

• 1 pre-made pie crust
• 1 cup cooked chicken, shredded
• 1/2 cup broccoli florets, chopped
• 1/2 cup red bell pepper, diced
• 1/4 cup onion, finely chopped
• 4 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cheddar cheese, shredded

Instructions

1. Preheat your oven to 375°F. Unroll the pie crust and press it into a 9-inch pie dish, trimming any excess edges.
2. In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Layer the chicken, broccoli, red bell pepper, and onion evenly over the bottom of the pie crust.
4. Pour the egg mixture over the vegetables and chicken, then sprinkle the cheddar cheese on top.
5. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. Let it cool for 5 minutes before slicing.

The combination of tender chicken and crisp vegetables nestled in a creamy egg filling makes this quiche a satisfying meal any time of day.

Tip: For a flakier crust, chill the pie dough for 30 minutes before baking.

Chicken and Vegetable Salad

This Chicken and Vegetable Salad is a vibrant, crunchy, and protein-packed dish that’s perfect for a quick lunch or a light dinner. It’s tossed in a zesty dressing that brings all the flavors together beautifully.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1 avocado, diced
• 2 cups mixed greens
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shredded chicken, cherry tomatoes, cucumber, red onion, avocado, and mixed greens.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well blended.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Serve immediately for the best texture and flavor.

The creamy avocado and crisp vegetables contrast wonderfully with the tender chicken, making every bite a delightful mix of textures.

Tip: For an extra crunch, sprinkle some toasted almonds or sunflower seeds on top before serving.

Chicken and Vegetable Wraps

These Chicken and Vegetable Wraps are a quick, nutritious option for busy weeknights, packed with flavors that everyone will love.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into strips
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup sliced bell peppers (any color)
• 1 cup shredded carrots
• 1/2 cup sliced red onion
• 4 large whole wheat tortillas
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• 1/2 tsp dried dill

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chicken strips, garlic powder, paprika, salt, and black pepper. Cook for 5-7 minutes until chicken is no longer pink.
2. Add bell peppers, carrots, and red onion to the skillet. Cook for another 3-4 minutes until vegetables are slightly softened.
3. In a small bowl, mix Greek yogurt, lemon juice, and dried dill to create a sauce.
4. Warm tortillas according to package instructions. Spread a generous amount of the yogurt sauce on each tortilla, then top with the chicken and vegetable mixture.
5. Roll up tortillas tightly, tucking in the sides as you go. Slice in half if desired and serve immediately.

The combination of smoky paprika and fresh dill in the yogurt sauce gives these wraps a uniquely vibrant flavor that stands out from the usual wrap fare.

Tip: For an extra crunch, add a handful of spinach or lettuce leaves before rolling up the wraps.

Chicken and Vegetable Stew

Warm up your kitchen with this hearty Chicken and Vegetable Stew, a comforting dish that’s as nutritious as it is delicious.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup potatoes, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup frozen peas

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5 minutes. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
3. Return chicken to the pot. Add chicken broth, potatoes, salt, black pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in frozen peas and cook for an additional 5 minutes. Remove bay leaf before serving.

The secret to this stew’s rich flavor? Browning the chicken first adds a depth that simmering alone can’t achieve.

Tip: For a thicker stew, mash a few potatoes against the side of the pot before adding the peas.

Chicken and Vegetable Lasagna

Dive into the comforting layers of this Chicken and Vegetable Lasagna, a hearty twist on the classic that’s packed with flavor and perfect for feeding a crowd.

Ingredients

• 9 lasagna noodles
• 2 cups cooked chicken, shredded
• 1 cup ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 cup spinach, chopped
• 24 oz marinara sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain and set aside.
2. In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes. Add zucchini, red bell pepper, and spinach, cooking for another 5 minutes until vegetables are tender.
3. In a bowl, mix ricotta cheese, egg, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried basil until well combined.
4. Spread 1 cup marinara sauce in the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles, half the ricotta mixture, half the vegetable mixture, half the chicken, and 1/3 of the mozzarella and Parmesan cheeses. Repeat layers, ending with noodles, remaining sauce, and cheeses.
5. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.

The secret to this lasagna’s irresistible appeal lies in the creamy ricotta layer mingling with the savory chicken and vibrant vegetables, creating a dish that’s as nutritious as it is indulgent.

Tip: Let the lasagna sit for 10 minutes before slicing to ensure clean, beautiful layers.

Chicken and Vegetable Tacos

These Chicken and Vegetable Tacos are a vibrant, flavor-packed meal that’s as fun to make as it is to eat, perfect for a lively weeknight dinner.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 8 small flour tortillas
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. In a large bowl, toss the chicken strips with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until fully cooked. Remove from the skillet and set aside.
3. In the same skillet, add the red bell pepper, yellow bell pepper, and red onion. Cook for 4-5 minutes, stirring occasionally, until the vegetables are just tender.
4. Warm the flour tortillas according to package instructions.
5. Assemble the tacos by dividing the chicken and vegetable mixture among the tortillas. Top each with a dollop of sour cream, a sprinkle of chopped cilantro, and a squeeze of lime juice.

The crunch of fresh vegetables paired with the smoky, spiced chicken creates a taco that’s bursting with texture and flavor. The lime adds a bright finish that ties everything together beautifully.

Tip: For an extra kick, add a dash of hot sauce or a few slices of jalapeño to your tacos before serving.

Chicken and Vegetable Pizza

Who says pizza night has to be all about the cheese? This Chicken and Vegetable Pizza is a delightful twist that brings both nutrition and flavor to your table.

Ingredients

• 1 pre-made pizza crust (12-inch)
• 1/2 cup pizza sauce
• 1 cup cooked chicken, shredded
• 1/2 cup bell peppers, sliced
• 1/2 cup red onions, thinly sliced
• 1 cup mozzarella cheese, shredded
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Place the pizza crust on a baking sheet.
2. Spread the pizza sauce evenly over the crust, leaving a small border for the edges.
3. Layer the shredded chicken, bell peppers, and red onions on top of the sauce.
4. Sprinkle the mozzarella cheese evenly over the toppings.
5. Drizzle the olive oil over the pizza, then sprinkle with garlic powder, dried oregano, salt, and black pepper.
6. Bake for 20-25 minutes, or until the cheese is bubbly and the crust is golden.

The combination of juicy chicken, crisp vegetables, and melty cheese creates a pizza that’s as satisfying as it is colorful. Perfect for those who love a bit of crunch with their comfort food.

Tip: For an extra crispy crust, pre-bake it for 5 minutes before adding the toppings.

Chicken and Vegetable Dumplings

These Chicken and Vegetable Dumplings are a cozy hug in a bowl, perfect for those nights when you crave something comforting yet packed with veggies.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup water
• 1 cup shredded cooked chicken
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 4 cups chicken broth

Instructions

1. In a large bowl, mix 1 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gradually add 1/2 cup water, stirring until a dough forms. Knead for 5 minutes until smooth, then cover and let rest for 10 minutes.
2. In another bowl, combine shredded cooked chicken, 1/2 cup carrots, 1/2 cup celery, 1/4 cup onion, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Mix well.
3. Roll the dough into a thin sheet on a floured surface. Cut into 2-inch squares. Place a teaspoon of the chicken mixture in the center of each square, fold, and seal the edges.
4. Bring 4 cups chicken broth to a boil in a large pot. Add dumplings, reduce heat to medium, and simmer for 10 minutes until they float to the surface and are cooked through.

The sesame oil in the filling gives these dumplings a subtle, nutty flavor that pairs beautifully with the tender chicken and crisp vegetables.

Tip: For an extra flavor boost, serve these dumplings with a side of soy sauce mixed with a splash of rice vinegar and a sprinkle of green onions.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious and healthy chicken and vegetable recipes! Each one is designed to bring flavor and nutrition to your table with ease. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup to your Pinterest for easy access. Happy cooking!