20 Delicious Healthy Chicken Recipes Nutritious

Are you on the hunt for chicken recipes that are as nutritious as they are delicious? Look no further! Our roundup of 20 Delicious Healthy Chicken Recipes is packed with quick dinners, seasonal favorites, and comfort food classics that will keep your meals exciting and your body happy. Perfect for home cooks across North America, these dishes are sure to inspire your next kitchen adventure. Let’s dive in!

Grilled Lemon Herb Chicken Breast

Grilled Lemon Herb Chicken Breast is a bright, flavorful dish that brings a touch of summer to your table any time of year, perfect for a quick weeknight dinner or a weekend barbecue.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp fresh lemon juice, 1 tbsp lemon zest, 2 cloves minced garlic, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Place chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat grill to medium-high heat (about 375°F to 400°F). Remove chicken from marinade, letting excess drip off.
4. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
5. Let chicken rest for 5 minutes before slicing. This ensures the juices redistribute, keeping the meat moist and tender.

The combination of lemon zest and juice with aromatic herbs gives this chicken a vibrant, fresh flavor that’s irresistibly juicy. It’s a simple yet impressive dish that proves minimal ingredients can yield maximum taste.

Tip: For an extra burst of freshness, garnish with additional lemon slices and chopped fresh herbs before serving.

Baked Garlic Parmesan Chicken

This Baked Garlic Parmesan Chicken is a crispy, flavorful dish that’s perfect for a cozy dinner at home, combining the rich tastes of garlic and Parmesan with a golden, crunchy coating.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. In a bowl, mix together the grated Parmesan cheese, breadcrumbs, minced garlic, salt, black pepper, and dried oregano.
3. Brush each chicken breast with olive oil, then coat evenly with the Parmesan mixture.
4. Place the coated chicken breasts in the prepared baking dish and bake for 25 minutes, or until the chicken is cooked through and the coating is golden and crispy.

The magic of this recipe lies in the crispy Parmesan crust that locks in the juiciness of the chicken, creating a delightful contrast in every bite.

Tip: For an extra crispy topping, broil the chicken for the last 2-3 minutes of baking.

Healthy Chicken and Vegetable Stir Fry

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

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips, season with salt and pepper, and cook for 5-7 minutes until no longer pink. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the garlic, broccoli, bell pepper, and carrot. Stir-fry for 5 minutes until the vegetables are tender-crisp.
3. Return the chicken to the skillet. Add the soy sauce, honey, and red pepper flakes. Stir well to combine and cook for another 2 minutes until everything is heated through.

The honey adds a subtle sweetness that perfectly balances the savory soy sauce and the kick from the red pepper flakes, making every bite a delightful mix of flavors.

Tip: For an extra crunch, sprinkle some sesame seeds on top before serving.

Slow Cooker Chicken Quinoa Soup

Warm up your kitchen with this hearty Slow Cooker Chicken Quinoa Soup, a perfect blend of nutrition and comfort that practically cooks itself.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup quinoa, rinsed
• 4 cups chicken broth
• 1 cup water
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a skillet over medium heat. Add chicken breasts and cook until lightly browned, about 3 minutes per side. Transfer to the slow cooker.
2. In the same skillet, add onion, carrot, celery, and garlic. Sauté for 5 minutes until vegetables begin to soften. Transfer to the slow cooker.
3. Add quinoa, chicken broth, water, thyme, salt, and pepper to the slow cooker. Stir to combine.
4. Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender and quinoa is cooked.
5. Remove chicken breasts, shred with two forks, and return to the slow cooker. Stir in fresh parsley.

The quinoa thickens the soup beautifully, creating a satisfying texture that’s both light and hearty. Serve with a sprinkle of extra parsley for a fresh finish.

Tip: For an extra flavor boost, toast the quinoa in a dry skillet for a few minutes before adding it to the slow cooker.

Avocado Chicken Salad

This Avocado Chicken Salad is a creamy, dreamy twist on the classic, perfect for sandwiches, wraps, or just eating straight out of the bowl with a fork!

Ingredients

• 2 cups cooked chicken, shredded
• 1 large avocado, mashed
• 1/4 cup Greek yogurt
• 1 tbsp lime juice
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shredded chicken, mashed avocado, Greek yogurt, and lime juice until well mixed.
2. Add the red onion, cilantro, salt, and black pepper to the bowl. Stir until all ingredients are evenly distributed.
3. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld together.

The creamy avocado and Greek yogurt create a rich texture without the heaviness of mayonnaise, making this salad a refreshing choice for any meal.

Tip: For an extra crunch, toss in some diced celery or toasted almonds right before serving.

Chicken and Broccoli Casserole

This Chicken and Broccoli Casserole is the ultimate comfort food, combining tender chicken, fresh broccoli, and a creamy sauce under a golden cheese topping.

Ingredients

• 2 cups cooked chicken, shredded
• 3 cups broccoli florets
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup mayonnaise
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup crushed Ritz crackers
• 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 cream of chicken soup, mayonnaise, milk, garlic powder, onion powder, salt, and black pepper until smooth.
3. Add the shredded chicken and broccoli florets to the bowl, stirring to coat evenly with the sauce.
4. Transfer the mixture to the prepared baking dish and sprinkle the shredded cheddar cheese evenly over the top.
5. In a small bowl, combine the crushed Ritz crackers with the melted butter, then sprinkle this mixture over the cheese.
6. Bake at 375°F for 25-30 minutes, or until the topping is golden and the casserole is bubbly around the edges.

The contrast between the creamy interior and the crispy, buttery topping makes this casserole a standout dish that’s as satisfying to eat as it is easy to make.

Tip: For an extra crunch, try adding a handful of slivered almonds to the cracker topping before baking.

Spicy Grilled Chicken Tacos

Get ready to fire up the grill for these Spicy Grilled Chicken Tacos that are bursting with flavor and just the right amount of heat.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 8 small corn tortillas
• 1 cup shredded purple cabbage
• 1/2 cup chopped cilantro
• 1 avocado, sliced
• Lime wedges, for serving

Instructions

1. In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, and 1/2 tsp salt. Add the chicken thighs, tossing to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. Preheat your grill to medium-high heat. Grill the chicken for 6-7 minutes per side, or until fully cooked through and charred in spots. Let rest for 5 minutes before slicing into strips.
3. Warm the corn tortillas on the grill for about 30 seconds per side. Divide the sliced chicken among the tortillas, then top with shredded purple cabbage, chopped cilantro, and avocado slices. Serve with lime wedges on the side.

The smoky char from the grill paired with the fresh crunch of cabbage and creamy avocado makes these tacos a standout dish for any summer gathering.

Tip: For an extra kick, drizzle with your favorite hot sauce or a sprinkle of extra cayenne pepper before serving.

Healthy Chicken Caesar Wrap

Looking for a lunch that’s both satisfying and light? This Healthy Chicken Caesar Wrap packs all the classic flavors you love, with a fresh twist that keeps it guilt-free.

Ingredients

• 2 whole wheat tortillas (10-inch)
• 1 cup cooked chicken breast, shredded
• 1/2 cup romaine lettuce, chopped
• 1/4 cup Caesar dressing (light version recommended)
• 1/4 cup grated Parmesan cheese
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

Instructions

1. In a medium bowl, toss the shredded chicken with 1/4 cup Caesar dressing, 1/2 tsp garlic powder, and 1/2 tsp black pepper until evenly coated.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the dressed chicken and cook for 3-4 minutes, just until heated through.
3. Lay out the tortillas and divide the romaine lettuce, cooked chicken, cherry tomatoes, and grated Parmesan cheese evenly between them.
4. Fold the sides of each tortilla in, then roll tightly from the bottom to enclose the filling.
5. Slice each wrap in half diagonally and serve immediately for the best texture.

The crisp romaine and creamy dressing contrast beautifully with the warm, seasoned chicken, making every bite a delightful mix of textures and temperatures.

Tip: For an extra crunch, add a handful of whole grain croutons inside the wrap before rolling.

Chicken and Spinach Stuffed Sweet Potatoes

These Chicken and Spinach Stuffed Sweet Potatoes are a hearty, flavorful twist on a weeknight classic, combining lean protein and greens in a naturally sweet package.

Ingredients

• 4 medium sweet potatoes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cooked chicken, shredded
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 400°F. Pierce sweet potatoes with a fork, rub with olive oil, and sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Bake for 45-50 minutes until tender.
2. In a bowl, mix shredded chicken, spinach, ricotta, garlic powder, onion powder, remaining 1/4 tsp salt, and 1/8 tsp black pepper.
3. Once sweet potatoes are cool enough to handle, slice open the tops and fluff the insides with a fork. Stuff each with the chicken and spinach mixture, then top with mozzarella.
4. Return to oven for 5-7 minutes until cheese is melted and bubbly.

The creamy ricotta and melted mozzarella create a luxurious texture against the sweet potato’s natural sugars, making every bite a delightful contrast.

Tip: For an extra crunch, sprinkle with toasted pecans before the final bake.

One Pan Healthy Chicken and Veggies

Looking for a fuss-free dinner that’s both nutritious and delicious? This One Pan Healthy Chicken and Veggies is your weeknight hero, packing flavor and simplicity in every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F and lightly grease a large baking sheet.
2. In a large bowl, toss the chicken pieces with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated.
3. Spread the chicken on one half of the prepared baking sheet.
4. In the same bowl, toss the broccoli, bell peppers, and red onion with the remaining 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper.
5. Arrange the veggies on the other half of the baking sheet.
6. Bake for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the veggies are tender-crisp.
7. Drizzle with lemon juice before serving.

The magic of this dish lies in the caramelized edges of the veggies and the juicy, herb-infused chicken, all achieved with minimal cleanup. Perfect for those nights when you crave something wholesome without the hassle.

Tip: For an extra flavor boost, sprinkle some grated Parmesan cheese over the dish right after baking.

Healthy Chicken Alfredo with Zucchini Noodles

Dive into a lighter version of the classic Alfredo with this Healthy Chicken Alfredo with Zucchini Noodles, perfect for those cozy nights when you crave comfort food without the guilt.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• 2 boneless, skinless chicken breasts, sliced into strips
• 2 cloves garlic, minced
• 1 cup low-fat milk
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chicken strips and cook for 5-7 minutes until no longer pink. Remove from skillet and set aside.
2. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
3. Pour in low-fat milk, stirring constantly. Bring to a gentle simmer.
4. Stir in Parmesan cheese, salt, black pepper, dried oregano, and dried basil. Continue to simmer for 3-4 minutes until the sauce thickens slightly.
5. Add zucchini noodles to the skillet, tossing gently to coat with the sauce. Cook for 2-3 minutes until the noodles are just tender.
6. Return the chicken to the skillet, mixing well to combine. Cook for an additional 1-2 minutes until everything is heated through.

The magic of this dish lies in the creamy Alfredo sauce that clings beautifully to the zucchini noodles, offering a satisfying bite without the heaviness of traditional pasta.

Tip: For an extra kick, sprinkle some red pepper flakes over the finished dish.

Chicken and Mushroom Lettuce Wraps

These Chicken and Mushroom Lettuce Wraps are a light yet satisfying meal, perfect for those evenings when you want something fresh but full of flavor.

Ingredients

• 1 tbsp olive oil
• 1 lb ground chicken
• 8 oz mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes
• 1 head butter lettuce, leaves separated
• 2 green onions, thinly sliced

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground chicken and cook, breaking it apart with a spoon, until no longer pink, about 5 minutes.
2. Add mushrooms and garlic to the skillet. Cook, stirring occasionally, until mushrooms are soft and liquid has evaporated, about 5 minutes.
3. Stir in soy sauce, sesame oil, ground ginger, and red pepper flakes. Cook for another minute until fragrant.
4. Remove from heat. Spoon the chicken and mushroom mixture into lettuce leaves. Garnish with green onions before serving.

The crisp lettuce cups contrast beautifully with the savory, umami-rich filling, making every bite a delightful mix of textures and flavors.

Tip: For an extra crunch, sprinkle some chopped water chestnuts into the filling before serving.

Healthy BBQ Chicken Pizza on Whole Wheat Crust

Who says pizza night can’t be both indulgent and nutritious? This Healthy BBQ Chicken Pizza on Whole Wheat Crust swaps out the usual suspects for wholesome ingredients without skimping on flavor.

Ingredients

• 1 pre-made whole wheat pizza crust (12-inch)
• 1/2 cup BBQ sauce (look for a low-sugar variety)
• 1 cup cooked chicken breast, shredded
• 1/2 red onion, thinly sliced
• 1 cup part-skim mozzarella cheese, shredded
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 425°F. Place the whole wheat pizza crust on a baking sheet and lightly brush with 1 tbsp olive oil.
2. Spread 1/2 cup BBQ sauce evenly over the crust, leaving a small border around the edges.
3. Top with shredded chicken breast, 1/2 thinly sliced red onion, and 1 cup shredded mozzarella cheese.
4. Sprinkle 1/2 tsp garlic powder and 1/2 tsp smoked paprika over the top for an extra flavor kick.
5. Bake for 12-15 minutes, or until the cheese is bubbly and the edges of the crust are golden.
6. Remove from the oven and let cool for a minute before garnishing with 1/4 cup chopped fresh cilantro.

The smoky paprika and fresh cilantro bring a vibrant twist to the classic BBQ chicken pizza, making it a standout dish that’s as good for you as it is tasty.

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

Chicken and Asparagus Bake

This Chicken and Asparagus Bake is a cozy, one-pan wonder that brings together tender chicken and crisp asparagus under a golden, cheesy topping. Perfect for those nights when you want something hearty without the hassle.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

Instructions

1. Preheat your oven to 400°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, toss the chicken pieces and asparagus with olive oil, minced garlic, salt, black pepper, and dried oregano until evenly coated.
3. Spread the mixture evenly in the prepared baking dish and bake for 20 minutes.
4. Sprinkle the mozzarella and Parmesan cheeses over the top and bake for an additional 5-7 minutes, or until the cheese is bubbly and slightly golden.

The magic of this dish lies in the contrast between the juicy chicken, the crisp-tender asparagus, and the melty cheese topping—a trio that’s sure to please.

Tip: For an extra crunch, broil the bake for the last 2 minutes of cooking time.

Healthy Chicken Pad Thai

Craving something savory, sweet, and a little spicy? This Healthy Chicken Pad Thai brings all the flavors of your favorite takeout dish right to your kitchen, with a lighter twist that doesn’t skimp on taste.

Ingredients

• 8 oz rice noodles
• 2 tbsp olive oil
• 1 lb chicken breast, thinly sliced
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup chopped peanuts
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes

Instructions

1. Soak rice noodles in hot water for 8-10 minutes until soft, then drain and set aside.
2. Heat olive oil in a large pan over medium-high heat. Add chicken and garlic, cooking for 5-6 minutes until chicken is no longer pink.
3. Push chicken to one side of the pan, pour eggs into the other side, and scramble until just set, about 2 minutes.
4. Add drained noodles, bean sprouts, green onions, fish sauce, brown sugar, soy sauce, lime juice, and red pepper flakes to the pan. Toss everything together and cook for 2-3 minutes until heated through.
5. Serve topped with chopped peanuts for a crunchy finish.

The secret to this dish’s irresistible texture? The perfect balance of soft noodles, crisp sprouts, and that signature peanut crunch.

Tip: For an extra kick, add a splash of sriracha sauce before serving.

Chicken and Black Bean Enchiladas

These Chicken and Black Bean Enchiladas are a hearty, flavor-packed meal that’s sure to become a weeknight favorite. With a perfect blend of spices and a creamy cheese topping, they’re irresistible.

Ingredients

• 2 cups shredded cooked chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 flour tortillas (8-inch)
• 2 cups enchilada sauce
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the chicken, black beans, corn, red onion, garlic, cumin, chili powder, salt, and black pepper until well combined.
3. Warm the tortillas for about 30 seconds in the microwave to make them pliable. Spoon about 1/3 cup of the chicken mixture onto each tortilla, roll up tightly, and place seam-side down in the prepared dish.
4. Pour the enchilada sauce evenly over the rolled tortillas and sprinkle with the Monterey Jack cheese.
5. Bake for 20 minutes, or until the cheese is melted and bubbly. Garnish with chopped cilantro before serving.

The secret to these enchiladas’ depth of flavor is the combination of cumin and chili powder, which gives the filling a smoky, slightly spicy kick that’s perfectly balanced by the creamy cheese.

Tip: For an extra crispy top, broil the enchiladas for the last 2-3 minutes of baking.

Healthy Chicken Meatballs with Spaghetti Squash

These Healthy Chicken Meatballs with Spaghetti Squash are a light yet satisfying twist on a classic, perfect for those nights when you’re craving comfort food without the guilt.

Ingredients

• 1 lb ground chicken
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 medium spaghetti squash, halved and seeds removed
• 1 tbsp olive oil
• 1/4 cup fresh basil, chopped
• 1 cup marinara sauce, warmed

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix gently until just combined, then form into 12 meatballs.
3. Place the meatballs on the prepared baking sheet and bake for 20 minutes, or until cooked through and golden.
4. While the meatballs bake, rub the cut sides of the spaghetti squash with olive oil and place cut-side down on a separate baking sheet. Bake for 30 minutes, or until the flesh is tender and easily shreds into strands with a fork.
5. Use a fork to scrape the spaghetti squash into strands and divide between plates. Top with meatballs, warmed marinara sauce, and fresh basil.

The magic here is in the texture—tender chicken meatballs paired with the naturally al dente strands of spaghetti squash create a dish that’s both comforting and surprisingly light.

Tip: For an extra flavor boost, try roasting the spaghetti squash with a sprinkle of garlic powder before shredding.

Chicken and Kale Soup

Warm up your kitchen with this hearty Chicken and Kale Soup, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups chicken broth
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 4 cups kale, stems removed and leaves chopped
• 1 cup carrots, sliced
• 1 cup celery, sliced

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add the chicken pieces to the pot, cooking until they’re no longer pink on the outside, about 5 minutes.
3. Pour in 4 cups chicken broth and 2 cups water, then stir in 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Bring the mixture to a boil.
4. Reduce the heat to a simmer and add the kale, carrots, and celery. Cook until the vegetables are tender and the chicken is cooked through, about 15 minutes.

This soup stands out with its vibrant colors and textures, from the tender chicken to the slightly crisp kale, making every spoonful a delight.

Tip: For an extra flavor boost, try adding a splash of lemon juice just before serving.

Healthy Chicken Fajita Bowl

Whip up this Healthy Chicken Fajita Bowl for a vibrant, flavor-packed meal that’s as nutritious as it is delicious.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil, divided
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cooked brown rice
• 1/2 cup black beans, rinsed and drained
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 5-7 minutes until no longer pink. Remove from skillet and set aside.
2. In the same skillet, add remaining 1 tbsp olive oil. Add bell peppers, onion, and garlic. Cook for 5 minutes until vegetables are tender.
3. Return chicken to the skillet. Add chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine and cook for 2 minutes until everything is well coated and fragrant.
4. Divide brown rice between two bowls. Top with the chicken fajita mixture, black beans, and fresh cilantro. Serve with lime wedges on the side for squeezing over.

The smoky spices and fresh lime juice in this dish create a perfect balance of flavors that will have you coming back for seconds.

Tip: For an extra kick, add a diced jalapeño to the skillet with the other vegetables.

Chicken and Brown Rice Casserole

This Chicken and Brown Rice Casserole is the ultimate comfort food that’s both nutritious and easy to make, perfect for a cozy family dinner.

Ingredients

• 1 cup uncooked brown rice
• 2 cups chicken broth
• 1 lb boneless, skinless chicken breasts, cubed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots mix
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the cubed chicken, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Cook until the chicken is no longer pink, about 5-7 minutes.
3. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
4. Stir in the uncooked brown rice, chicken broth, and frozen peas and carrots mix. Bring to a simmer, then pour the mixture into the prepared baking dish.
5. Cover with foil and bake for 45 minutes. Remove the foil, sprinkle with 1/2 cup shredded cheddar cheese, and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden.

The melty cheese topping adds a delightful contrast to the hearty rice and tender chicken, making every bite satisfying.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Conclusion

We hope this roundup of 20 delicious, healthy chicken recipes inspires your next meal! Perfect for busy weeknights or leisurely weekends, each dish promises nutrition without sacrificing flavor. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!