One of the most eated thing in the world is chicken (Funny joke), chicken dishes are just so popular and really beloved, but the problem is what is the healthy way to cook it.
Today I'm sharing with you 5 of the most easy healthy chicken Recipes, Healthy chicken recipes for the oven, slow cooker, grill, and more. Find a tasty low-calorie chicken dish for tonight’s dinner.
And now let's get Started :
Our first of Easy Healthy Chicken Recipes :
Homemade Frozen Chicken Fingers with Red Pepper-Basil Dipping Sauce :
Time: 40 mins
Servings: 6
Calories per serving: 264
Ingredients:
For Chicken Fingers:
Chicken Tenders- 2 pounds
Egg Whites- of 2 large eggs
Corn flakes – 2 cups
Whole wheat Melba toast – 2 ounces
Parmesan, finely grated – 1/3 cup
Parsley, finely chopped- 1 tbsp
Sweet Paprika- ½ tsp
Salt to taste
For Red Pepper –Basil Dipping Sauce:
2% Greek Yogurt- ½ cup
Fresh Basil, chopped- 2 tbsps
Roasted Red Pepper, chopped- 2 tbsps
White Wine Vinegar- ½ tsp
Garlic clove, grated- 1
Salt to taste
Directions:
1. Take a large re-sealable bag and add the corn flakes, the Melba toast, parmesan, paprika, half a teaspoon of salt and parsley to it. Crush the contents into a coarse meal using a rolling pin or the bottom of a skillet. Transfer the rushed contents into a shallow dish.
2. Take a shallow dish and add the egg whites and 2 tablespoons of water to it. Whisk it well.
3. Dip the chicken tenders in the whisked egg whites. Shake off the pieces to remove the excess liquid. Coat the pieces with crushed mixture thoroughly and bake immediately or refrigerate it for an hour before baking.
4. If you want to cook it at a later point, arrange the coated chicken tenders in a baking sheets and freeze it for 1 or 2 hours till it turns hard. Then transfer it into a re-sealable bag and freeze it for maximum 1 month.
5. To bake the coated chicken tenders, preheat the oven to 425 degree F. Place the baking sheet on a baking rack and liberally spray it with cooking spray. Use the cooking spray over the fresh or frozen coated chicken tenders. Arrange them on the baking rack and bake them for 15-20 minutes, flipping them halfway, until the outer coating turns golden and gets a crispy texture.
6. To prepare the sauce, mix all the ingredients well in a bowl. Add one tablespoon water to it and mix well. Wrap it and refrigerate until it is ready to be served.
And Now to our 2nd recipe of Easy Healthy Chicken Recipes :
Sheet Pan Chicken Fajitas:
Time: 30 mins
Servings: 4
Calories per serving: 470
Ingredients:
Chicken breast, boneless and skinless- 1 ½ pounds
Flour tortillas, fajita sized, warmed- 8
Extra virgin olive oil- 2 tbsps
Large yellow onion, halved, thinly sliced- 1
Baby bell peppers, halved, stemmed, seeded- 1 pound
Chili powder- 1 tbsp
Lime juice- of one lime
Lime wedges-3 or 4
Guacamole- for garnishing
Hot sauce-for garnishing
Sour cream- for garnishing
Monterey Jack Cheese, shredded- for garnishing
Directions:
1. Preheat the broiler with settings at high. The rimmed baking sheet should then be lined with foil.
2. In a small bowl, mix two teaspoons of salt, one teaspoon of pepper and one tablespoon of chili powder. Lay out the onions and peppers on the lined baking sheet. Season this half of the chili powder mixture and drizzle it with one tablespoon of oil. Broil this for about 10 minutes till they turn soft and start to char.
3. In the meanwhile cut the chicken into thick slices of about a quarter of an inch. Toss them in a large bowl with one tablespoon oil and the remaining chili powder mixture.
4. Scatter the chicken on top of the vegetables which have just started getting charred. Return the baking sheet to the broiler for approximately five minutes till the chicken gets properly cooked and starts turning brown. Drizzle lime juice on top of the cooked dish. Serve this with the tortillas, lime wedges, sour cream, hot sauce, guacamole and Monterey Jack Cheese.
Our 3rd recipe of Easy Healthy Chicken Recipes :
Grilled Chicken with Avocado Pesto :
Time: 30 mins
Servings: 6
Calories per serving: 370
Ingredients:
Chicken breasts, boneless and skinless, cut into 1-inch pieces- 2 ¼ pounds
Fresh basil leaves- 1 cup
Fresh parsley leaves- 1 cup
Pine nuts- ¼ cup
Extra virgin olive oil- 5 tablespoons
Lemon juice- 2 tbsp
Lemon zest- of one lemon
Garlic clove, crushed and peeled- 1
Ripe avocado, large-1
Black pepper, freshly ground- to taste
Salt-to taste
Directions:
To make this dish one needs to have twelve 6-inch bamboo skewers or six 12-inch metal skewers.
1. Get the grill pan or outdoor grill in place, with medium flame. Take a large bowl and mix the lemon zest and one tablespoon of oil. Add the chicken to this and toss to coat all the pieces evenly. Season this with ground pepper and salt. Portion to chicken and thread them into skewers.
2. Over medium flame keep a small skillet and toast the pine nuts by tossing them frequently for about 3 to 4 minutes till it turns light golden in color. Let this cool.
3. Take a food processor. Add the parsley, half a teaspoon salt, garlic, pine nuts and some peppers and process to make them a rough paste. To this add the lemon juice, three tablespoons of oil and avocado and process it to turn it into a smooth paste.
4. Grill the chicken till it is just cooked through by turning it frequently for around 5 to 7 minutes. Serve the chicken along with the tasty pesto.
Our 4th recipe of Easy Healthy Chicken Recipes :
Chicken Thighs and Couscous with Dill :
Time: 20 mins
Servings: 4
Calories per serving: 600
Ingredients:
Chicken thighs, boneless, skinless and trimmed- 8
Couscous- 1 ¼ cup
Dill fronds, chopped- 1 cup
Grape tomatoes, each pierced halfway with a paring knife- 1 cup
Persian cucumbers, diced into ½ inch pieces
2 percent Greek yogurt- ½ cup
Olive oil- 2 tbsp
Lemon zest- 2 lemons
Lemon juice- of 3 lemons
Medium lemon cut into 4 wedges- 1
Dried oregano-1/2 tsp
Unsalted butter- 1 tsp
Black pepper, freshly ground- to taste
Salt- to taste
Directions:
1. Keep the oven rack at least 4 inches away from the heat source of the broiler and preheat.
2. Place a medium sized sauce pan over medium high flame. Boil half a teaspoon of salt, a teaspoon of butter and one and a half cup of water to simmer after keeping it covered. As soon as it is removed from the heat, add the couscous to it and stir well and keep it aside, covered, for 5 minutes. Fluff the contents with a fork and then mix in dill to the couscous mixture and set it aside, covered, again.
3. In the meanwhile take a rimmed baking sheet and toss half a teaspoon of pepper, oregano, a teaspoon of salt, olive oil, lemon juice and zest, tomatoes and the chicken. Ensure that the chicken thighs are well covered by the marinade. Lay them flat on the sheet and broil them for around 10 minutes till the chicken turns brown and gets cooked. Make sure that you flip the tomatoes and chicken and rotate the pan half way through the broiling.
4. Place 2 chicken thighs and a few tomatoes in each plate. Add the juices from the pan to the dilled couscous. Put 1 ¼ cup of couscous on each plate. Add a dollop of yogurt, some chopped cucumbers or a lemon wedge to it before serving.
Our 5th recipe of Easy Healthy Chicken Recipes :
Grilled Chicken with Tomato- Cucumber Salad :
Time: 25 mins
Servings: 4
Calories per serving: 203
Ingredients:
For Grilled Chicken:
Chicken paillards, around 4 ounce each-4
Olive oil spray
Black pepper, freshly ground- to taste
For the Salad:
Pear tomatoes, sliced in rounds- 1 cup
Kirby Cucumber, unpeeled, quartered lengthwise and sliced- 1
Pepperoncini peppers, stemmed and minced- 3
Lemon juice- 1 tbsp
Fresh dill, chopped-1 tbsp
Extra virgin olive oil- 1 tbsp
Garlic clove-1
Salt- to taste
Black pepper, freshly ground- to taste
Directions:
1. Crush the garlic clove and add one teaspoon salt to it. Mash it into a coarse paste with the help of the flat side of a large knife.
2. Take a large bowl and add the garlic paste to it along with lemon juice and olive oil and mix well. To this add dill, pepperoncini, cucumber and tomatoes and toss well. Add freshly ground pepper to it liberally. Toss this again and set it aside.
3. Place the nonstick skillet or a grill pan in medium high and preheat it. Meanwhile the chicken paillards should be spray with some olive oil and salt and black pepper should be sprinkled on top. Grill the chicken for about 2 minutes per side till it is cooked through. Place them on a plate and serve with the fresh salad.
Our 6th recipe of Easy Healthy Chicken Recipes :
Chicken Fingers with Curried Ketchup :
Time: 35 mins
Servings: 4
Calories per serving: 330
Ingredients:
Chicken breasts, boneless, skinless, cut into 1 inch wide strips- 1 ½ pound
Broccoli, cut into florets- 1 bunch
Ketchup- ¾ cup
Panko (Japanese breadcrumbs)- 2 cups
Large eggs-2
Curry powder- 2tbsp
Dijon mustard- 1 tbsp
Ground cumin- 1tsp
Juice of one lime
Non- stick cooking spray- as required
Salt to taste
Directions:
1. Preheat the oven to 400 degree F. On the baking sheet, place a rack and use the cooking spray on it. Take a shallow bowl and whisk together the cumin, mustard, eggs, a teaspoon of curry powder and a teaspoon of salt. In another bowl mi panko and half a teaspoon curry powder.
2. Immerse the chicken strips in the egg mixture and coat them with the panko mixture after letting the excess egg coating drip off. Arrange the chicken strips on the rack and use the cooking spray on it. Bake it for around 20 minutes till it is cooked and turns golden brown in color.
3. Take a large pot with a steamer basket and boil one inch of water in it. Steam the broccoli and cook it covered for 8 to 10 minutes till it turns soft and tender. In a small bowl mix the remaining half teaspoon curry powder, the lime juice and ketchup. Serve the naked chicken strips with steamed broccoli and the curried ketchup.
And last but not least our 7th Recipe of Easy Healthy Chicken Recipes :
Mexican Chicken Stew :
Time: 40 mins
Servings: 6
Calories per serving: 276
Ingredients:
Cooked chicken, shredded- 3 cups
Chicken stock- 3 to 4 cups
Chopped tomatoes- 1 can/ 28 ounces
White rice, cooked- 1 cup
Medium onion, roughly chopped-1
Olive oil- 4 tbsp
Large garlic cloves, roughly chopped- 4
Jalapenos, seeded and sliced- 2
Dried oregano- 1 tbsp
Dried cumin- 1 tsp
Worcestershire sauce- a few dashes
Lime-1
Sour cream- to garnish
Fresh cilantro leaves- to garnish
Salt to taste
Directions:
1. Place a saucepan in medium flame and heat oil in it. Sauté the onions in it for 1 to 2 minutes. Add jalapenos and garlic to this and let it sweat till it becomes translucent. After this add the spices and cook for around 2 minutes till it starts emitting its fragrance. Add the tock, Worcestershire sauce, chicken and tomatoes to this and simmer it and cook for another twenty minutes.
2. Extract the juice of the lime into another pot. To this, add the juiced halves also.
3. Add the cooked rice to the saucepan and cook for another 5 minutes so that the rice becomes hot as well. Add salt to taste and serve with sour cream and cilantro leaves as garnish.
Those were our Simple and easy Healthy chicken recipes
Try them and tell us in the comments what do you think.
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