20 Delicious and Healthy Chicken Breast Recipes for a Nutritious Meal

20 Delicious and Healthy Chicken Breast Recipes
for a Nutritious Meal
Practicing good eating habits is fundamental for keeping a sound way of life. Integrating
incline proteins, for example, chicken bosom toward your eating regimen is an extraordinary
method for accomplishing this objective. Chicken bosom isn't just an extraordinary wellspring
of protein but at the same time is low in fat and calories, settling on it a magnificent decision
for those hoping to keep a solid weight.
In this article, we will introduce 20 delectable and sound chicken bosom recipes that are
ideally suited for a nutritious feast. These recipes incorporate barbecued, prepared, burner,
and slow cooker choices, giving various cooking techniques to suit everybody's preferences
and inclinations.
Thus, whether you're hoping to change around your chicken bosom recipes or simply
beginning your good dieting venture, we take care of you with these mouth-watering recipes.
How about we make a plunge!
Lemon Herb Grilled Chicken
Ingredients:
4 boneless, skinless chicken bosoms

Directions:
Teriyaki Grilled Chicken
Ingredients:
Directions:
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp honey
1 tbsp cleaved new rosemary
1 tbsp cleaved new thyme
Salt and pepper to taste
Preheat the barbecue to medium-high intensity.
1.
A bowl should be filled with olive oil, lemon juice, honey, rosemary, thyme, salt, and
pepper.
2.
Add chicken bosoms to the bowl and throw to cover with marinade.
3.
Barbecue chicken for 6-8 minutes for every side or until cooked through.
4.
Let the chicken rest for two or three minutes prior to serving.
5.
1/2 cup soy sauce
1/4 cup honey
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp minced garlic
1 tsp minced ginger
1.
In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
2.
3.
Barbecue chicken for 6-8 minutes for each side or until cooked through.
4.
5.

BBQ Grilled Chicken
Ingredients:
Directions:
Mexican Grilled ChickenIngredients:
Directions:
Honey Mustard Grilled Chicken
1 cup bar-b-que sauce
2 tbsp olive oil
1 tbsp paprika
1 tsp garlic powder
1.
In a bowl, whisk together bar-b-que sauce, olive oil, paprika, garlic powder, salt, and
pepper.
2.
3.
Barbecue chicken for 6-8 minutes for every side or until cooked through.
4.
5.
1/4 cup lime juice
1 tbsp bean stew powder
1 tbsp ground cumin
1 tbsp paprika
1 tsp garlic powder
1.
In a bowl, whisk together lime juice, stew powder, cumin, paprika, garlic powder, salt, and
pepper.
2.
3.
4.
Let the chicken rest for two or three minutes prior to serving
5.

Ingredients:
Directions:
Garlic Parmesan Baked Chicken:
Ingredients:
Instructions:
1/4 cup Dijon mustard
1/4 cup honey
2 tbsp olive oil
1 tbsp apple juice vinegar
1 tsp minced garlic
1.
In a bowl, whisk together Dijon mustard, honey, olive oil, apple juice vinegar, garlic, salt,
and pepper.
2.
3.
4.
5.
2 tablespoons olive oil
1/2 cup ground Parmesan cheddar
1/4 cup breadcrumbs
1 tablespoon garlic powder
Preheat your stove to 375°F (190°C).
1.
Oil a baking dish with a cooking splash of olive oil.
2.
In a shallow bowl, combine as one the Parmesan cheddar, breadcrumbs, garlic powder,
salt, and pepper.
3.
Brush the chicken bosoms with olive oil, then, at that point, coat them in the Parmesan
combination.
4.
Place the chicken bosoms in the pre-arranged baking dish and heat for 25-30 minutes or
until cooked through.
5.

Greek Baked Chicken:
Ingredients:
Instructions:
Lemon Pepper Baked Chicken
Ingredients:
Instructions:
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon garlic powder
1 lemon, cut
Preheat your broiler to 375°F (190°C).
1.
Oil a baking dish with a cooking shower or olive oil.
2.
In a little bowl, combine as one the olive oil, oregano, basil, garlic powder, salt, and
pepper.
3.
Brush the chicken bosoms with the olive oil combination.
4.
Place the chicken bosoms in the pre-arranged baking dish and top everyone with a cut of
lemon.
5.
Heat for 25-30 minutes or until cooked through.
6.
4 bone-in chicken thighs
2 tbsp olive oil
2 tbsp lemon pepper preparing
1 tsp garlic powder
1 tsp salt
1 lemon, cut
Preheat the stove to 400°F (200°C).
1.
In a little bowl, combine as one the olive oil, lemon pepper preparation, garlic powder,
and salt.
2.
Rub the flavoring blend all around the chicken thighs.
3.
In a baking dish, place the chicken thighs with the skin side up.
4.
Top every chicken thigh with a lemon cut.
5.
Prepare for 35-40 minutes, or until the chicken is cooked through and the skin is firm.
6.

Rosemary Roasted Chicken
Ingredients:
Instructions:
Buffalo Baked Chicken
Ingredients:
Instructions:
Eliminate from the stove and let rest for 5 minutes before serving. Appreciate!
7.
1 entire chicken (3-4 pounds)
4 tbsp margarine, relaxed
2 tbsp new rosemary, slashed
1 tbsp garlic, minced
1 tsp salt
1/2 tsp dark pepper
1 lemon, cut
Preheat the broiler to 425°F (220°C).
1.
Flush the chicken all around, then, at that point, wipe it off with paper towels.
2.
In a little bowl, combine as one the relaxed spread, hacked rosemary, minced garlic, salt,
and dark pepper.
3.
Rub the margarine blend all around the chicken, including under the skin.
4.
Place the lemon cuts inside the chicken cavity.
5.
Integrate the chicken legs with kitchen twine.
6.
Place the chicken in a simmering dish, bosom side up.
7.
Broil the chicken for 20 minutes for every pound, or until the inner temperature comes to
165°F (74°C) when tried with a meat thermometer.
8.
Let the chicken rest for 10-15 minutes before cutting and serving. Appreciate!
9.
1/2 cup regular baking flour
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1/2 tsp dark pepper
1/4 cup unsalted margarine, liquefied
1/2 cup hot sauce

Chicken Stir Fry
Ingredients:
Instructions:
Chicken Fajitas
Ingredients:
Preheat the broiler to 400°F (200°C).
1.
In a shallow bowl, combine as one the flour, garlic powder, paprika, salt, and dark pepper.
2.
Plunge every chicken bosom into the flour blend, covering the two sides.
3.
Place the chicken chests in a baking dish.
4.
In a little bowl, whisk together the softened spread and hot sauce.
5.
Pour the hot sauce combination over the chicken bosoms.
6.
Cook the chicken for 25-30 minutes, or until it is cooked through.
7.
Serve hot with your number one sides. Appreciate!
8.
2 boneless, skinless chicken bosoms, meagerly cut
2 tbsp vegetable oil
1 ringer pepper, cut
1 onion, cut
1 cup broccoli florets
1 cup snow peas
2 garlic cloves, minced
1 tbsp soy sauce
1 tsp cornstarch
Salt and pepper, to taste
Heat the vegetable oil in a huge skillet over medium-focused energy.
1.
Add the chicken and sautéed food for 5-7 minutes or until cooked through.
2.
Add the ringer pepper, onion, broccoli, and snow peas, and sautéed food for an extra 3-4
minutes.
3.
Add the minced garlic and pan-fried food for 1 moment.
4.
In a little bowl, whisk together the soy sauce, cornstarch, and 1/4 cup of water.
5.
Pour the soy sauce combination over the chicken and vegetables, blending continually
until the sauce thickens.
6.
Season with salt and pepper to taste.
7.
Serve hot with rice or noodles. Appreciate!
8.
1 lb boneless, skinless chicken bosoms, cut into slender strips

Instructions:
Chicken Piccata
Ingredients:
Instructions:
2 chime peppers, cut into slender strips (utilize various tones for visual allure)
1 huge onion, cut into slender strips
3 cloves garlic, minced
1 tablespoon stew powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon dark pepper
Juice of 1 lime
Tortillas (flour or corn)
Discretionary fixings: destroyed cheddar, acrid cream, guacamole, salsa, cilantro
In a little bowl, combine as one stew powder, cumin, paprika, salt, and dark pepper. Put
away.
1.
Heat olive oil in a huge skillet over medium-high intensity. Add onion and chime peppers
and sauté for 5-7 minutes or until mellowed and daintily seared.
2.
Add minced garlic and chicken to the skillet and sprinkle with the flavor blend. Once the
chicken is cooked through, sauté it for 5-7 minutes.
3.
Press lime juice over the chicken and vegetables and mix to consolidate.
4.
Serve chicken fajita blend with warm tortillas and wanted garnishes. Appreciate!
5.
Salt and pepper
1/2 cup regular baking flour
4 tablespoons unsalted margarine
1/2 cup dry white wine
1/2 cup low-sodium chicken stock
2 tablespoons new lemon juice
2 tablespoons escapades, washed and depleted
2 tablespoons slashed new parsley
Season chicken bosoms with salt and pepper on the two sides. Place flour in a shallow
dish and dig chicken in the flour, shaking off any overabundance.
1.
In a huge skillet, soften 2 tablespoons of spread with 1 tablespoon of olive oil over
medium-high intensity. When the margarine has dissolved and begun to froth, add the
2.

Chicken Curry
Ingredients:
Instructions:
chicken bosoms and cook for 3-4 minutes for each side, or until brilliant brown and
cooked through. Eliminate chicken from the skillet and put it away on a plate.
In a similar skillet, add the leftover margarine and olive oil. When the spread has
dissolved, add white wine, chicken stock, lemon squeeze, and escapades. Heat the
combination to the point of boiling, mixing periodically, until the sauce has thickened
somewhat, around 5 minutes.
3.
Return chicken bosoms to the skillet and coat them with the sauce. Cook for an extra 2-3
minutes, or until warmed through.
4.
Serve the chicken piccata hot, embellished with new parsley. Alternatively, serve over
pasta or with a side of vegetables.
5.
1 lb boneless, skinless chicken chests, cut into downsized pieces
1 onion, cleaved
1 tablespoon new ginger, minced
2 tablespoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 can (14 oz) diced tomatoes
1 can (13.5 oz) coconut milk
1 cup low-sodium chicken stock
1 tablespoon cornstarch
1/4 cup cleaved new cilantro
Heat olive oil in an enormous skillet over medium intensity. Add onion and cook for 3-4
minutes, or until relaxed.
1.
Add garlic and ginger to the skillet and cook for an extra moment, blending continually.
2.
Add curry powder, cumin, cinnamon, salt, and dark pepper to the skillet and cook for 1-2
minutes, or until fragrant.
3.
Add chicken to the skillet and cook for 5-7 minutes, or until sautéed on all sides.
4.
Mix in diced tomatoes, coconut milk, and chicken stock. Heat the combination to the
point of boiling, then diminish intensity to low and let stew for 20-25 minutes, or until
chicken is cooked through and delicate.
5.
In a little bowl, whisk together cornstarch and 1 tablespoon of water. Mix the cornstarch
combination into the curry and cook for an extra 2-3 minutes, or until the sauce has
thickened.
6.

Lemon Garlic Chicken
Ingredients:
Instructions:
Chicken Chili
Ingredients:
Serve the chicken curry hot, embellished with new cilantro. Alternatively, serve over rice
or with naan bread.
7.
1/4 cup olive oil
1/4 cup lemon juice
1 tsp salt
1/2 tsp dark pepper
1/4 cup new parsley, slashed
Lemon cuts for decorating
Preheat your broiler to 375°F.
1.
In a little bowl, whisk together the minced garlic, olive oil, lemon squeeze, salt, and dark
pepper.
2.
Place the chicken chests in a baking dish.
3.
Pour the garlic-lemon combination over the chicken, it is completely covered to ensure
each bosom.
4.
Heat for 25-30 minutes, or until the chicken is cooked through and at this point not pink
in the center.
5.
Decorate with new parsley and lemon cuts.
6.
Partake in your flavorful lemon garlic chicken!
7.
1 lb boneless, skinless chicken bosoms, cleaved into little pieces
1 enormous onion, cleaved
1 red ringer pepper, cleaved
1 green ringer pepper, cleaved
2 jars (15 oz every one) of dark beans, depleted and flushed
1 can (14.5 oz) diced tomatoes, undrained
1 can (4 oz) diced green chilies
2 tablespoons bean stew powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt

Instructions:
Enjoy your delicious chicken chili!
Chicken and Vegetable Soup
Ingredients:
Instructions:
2 cups chicken stock
1 tablespoon olive oil
Destroyed cheddar and acrid cream for serving (discretionary)
Heat the olive oil in an enormous pot over medium-high intensity. Add the cleaved
chicken and cook until seared around 5 minutes. Dispense the chicken from the pot and
set it aside.
1.
Add the onion, garlic, and ringer peppers to the pot and sauté until the vegetables are
mellowed, around 5 minutes.
2.
Add the dark beans, diced tomatoes, green chilies, stew powder, cumin, oregano, salt, and
dark pepper to the pot. Mix to join.
3.
Add the chicken stock to the pot and mix to join. Heat the combination to the point of
boiling, then diminish the intensity to low and let stew for 30 minutes.
4.
Following 30 minutes, add the cooked chicken back to the pot and let stew for 10 extra
minutes.
5.
Serve the chicken bean stew hot, finished off with destroyed cheddar and sharp cream
whenever wanted.
6.
1 lb boneless, skinless chicken bosoms
1 onion, cleaved
2 celery stems, cleaved
2 carrots, stripped and cleaved
1 zucchini, cleaved
6 cups chicken stock
1 teaspoon dried thyme
1 straight leaf
Heat the olive oil in a huge pot over medium intensity. Add the onion, garlic, celery, and
carrots, and cook until the vegetables are delicate around 5-7 minutes.
1.

This recipe is a great way to use up leftover chicken and vegetables, and it's perfect for a cozy
night in or for meal prep for the week ahead.
Chicken Enchilada Casserole
Ingredients:
Instructions:
Add the chicken bosoms to the pot and pour in the chicken stock. Add the dried thyme,
sound leaf, salt, and pepper. Heat the blend to the point of boiling, then, at that point,
lessen the intensity and let stew for 20-25 minutes, or until the chicken is cooked
through.
2.
Eliminate the chicken from the pot and shred it into little pieces utilizing a fork.
3.
Return the chicken to the pot.
4.
Add the hacked zucchini to the pot and let stew for an extra 10-15 minutes, or until the
zucchini is delicate.
5.
Taste and change flavors depending on the situation.
6.
Serve the soup hot and appreciate!
7.
1 lb chicken bosom, cooked and destroyed
1 can (10 oz) red enchilada sauce
1 can (10 oz) green enchilada sauce
1 can (15 oz) dark beans, depleted and washed
1 can (15 oz) corn, depleted
1 can (4 oz) diced green chilies
2 cups destroyed cheddar
10-12 corn tortillas
Preheat your stove to 375°F (190°C).
1.
In an enormous blending bowl, join the cooked and destroyed chicken, red enchilada
sauce, dark beans, corn, green chilies, and salt and pepper. Blend well.
2.
In a different bowl, blend the green enchilada sauce with 1 cup of destroyed cheddar.
Spread a fair layer of the green enchilada sauce blend in the lower part of a 9x13-inch
baking dish.
3.
Lay a layer of corn tortillas over the green sauce blend, making a point to cover the whole
lower part of the dish.
4.
Spread a portion of the chicken blend over the tortillas, then top with a layer of the green
enchilada sauce combination.
5.
Add one more layer of tortillas on top of the green sauce blend.
6.
Rehash the layers with the excess chicken combination and green sauce blend.
7.
Wrap up by fixing the goulash with the excess destroyed cheddar.
8.

Chicken and Dumplings
Ingredients:
Instructions:
Heat the dish in the preheated broiler for 25-30 minutes or until the cheddar is softened
and effervescent.
9.
Allow the meal to cool for a couple of moments before serving. Appreciate!
10.
2 lbs boneless, skinless chicken thighs
6 cups low-sodium chicken stock
2 cups water
2 cups regular baking flour
2 tbsp baking powder
1 tsp salt
1/4 cup unsalted margarine
1 cup of entire milk
2 cups cut carrots
2 cups slashed celery
1 cup slashed onion
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dark pepper
1 straight leaf
In a huge pot or Dutch broiler, add the chicken thighs, chicken stock, and water. Heat to
the point of boiling over high intensity, then, at that point, diminish intensity to low and
stew for 30-40 minutes, or until the chicken is cooked through.
1.
While the chicken is cooking, make the dumplings. In a blending bowl, consolidate the
flour, baking powder, and salt. Cut in the spread utilizing a baked good blender or fork
until the combination looks like coarse scraps. Mix in the milk until a battered structure.
2.
When the chicken is cooked through, eliminate it from the pot and let it cool somewhat.
Utilize two forks to shred the chicken into reduced pieces.
3.
Add the carrots, celery, onion, garlic, thyme, rosemary, dark pepper, and inlet leaf to the
pot. Stew for 10-15 minutes, or until the vegetables are delicate.
4.
Return the destroyed chicken to the pot and mix to consolidate.
5.
Drop the dumpling batter by spoonfuls onto the stewing chicken and vegetable
combination. Cover the pot and let it stew for 15-20 minutes, or until the dumplings are
cooked through.
6.
Serve the chicken and dumplings hot, decorated with new spices whenever wanted.
Appreciate!
7.

BBQ Pulled Chicken
Ingredients:
Instructions:
Summary of the article
In this article, I have given three distinct recipes highlighting chicken as the principal fixing.
The primary recipe is for a chicken enchilada dish, trailed by a recipe for chicken and
dumplings, and lastly, a recipe for bar-b-que pulled chicken. Every recipe incorporates a
rundown of fixings and bit-by-bit guidelines on the most proficient method to set up the dish.
FAQs
Q: Are chicken breast recipes really healthy?
A: Yes, chicken breast is a great source of lean protein and is low in fat and calories. When
paired with healthy ingredients and prepared using healthy cooking methods, chicken breast
4-5 boneless, skinless chicken bosoms
1 cup grilled sauce
1/2 cup ketchup
1/4 cup earthy-colored sugar
1/4 cup apple juice vinegar
2 tbsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp onion powder
Buns or rolls for serving
In a blending bowl, whisk together the grill sauce, ketchup, earthy-colored sugar, apple
juice vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
1.
Place the chicken bosoms in a sluggish cooker and pour the grill sauce combination over
them, ensuring the chicken is covered uniformly.
2.
Cook the chicken on low for 6-8 hours or on high for 3-4 hours, or until the chicken is
cooked through and can be handily destroyed.
3.
Eliminate the chicken from the sluggish cooker and shred it utilizing two forks.
4.
Return the destroyed chicken to the sluggish cooker and mix it into the sauce until it is
equitably covered.
5.
Cook the chicken on low for 30 extra minutes to permit the flavors to merge together.
Serve the bar-b-que pulled chicken on buns or rolls, finished off with extra grill sauce and
your selection of garnishes. Appreciate!
6.

recipes can be a nutritious and satisfying meal option.
Q: Can I substitute other types of chicken for chicken breast in these recipes?
A: Yes, you can substitute other cuts of chicken for chicken breast in many of these recipes.
However, keep in mind that other cuts of chicken may be higher in fat and calories, so adjust
the recipe accordingly.
Q: Can I meal prep these chicken breast recipes?
A: Yes, many of these recipes are great for meal prepping. Simply cook a large batch of the
recipe and portion it out into containers for the week.
Q: Can I freeze these chicken breast recipes?
A: Yes, many of these recipes can be frozen for later use. Make sure to store them in airtight
containers or freezer bags and label them with the date.
Q: Are these chicken breast recipes gluten-free?
A: Some of these recipes are gluten-free, but not all of them. Make sure to check the
ingredient list and adjust the recipe accordingly if you have a gluten intolerance or allergy.
Q: Can I adjust the seasoning in these chicken breast recipes?
A: Yes, feel free to adjust the seasoning in these recipes to suit your taste preferences. Just
make sure to taste as you go and adjust accordingly.

20 Delicious and Healthy Chicken Breast Recipes for a Nutritious Meal

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20 Delicious and Healthy Chicken Breast Recipes for a Nutritious Meal