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
• 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

Directions:

1. Preheat the barbecue to medium-high intensity.
2. A bowl should be filled with olive oil, lemon juice, honey, rosemary, thyme, salt, and pepper.
3. Add chicken bosoms to the bowl and throw to cover with marinade.
4. Barbecue chicken for 6-8 minutes for every side or until cooked through.
5. Let the chicken rest for two or three minutes prior to serving.

Teriyaki Grilled Chicken Ingredients:

• 4 boneless, skinless chicken bosoms
• 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

Directions:

1. Preheat the barbecue to medium-high intensity.
2. In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
3. Add chicken bosoms to the bowl and throw to cover with marinade.
4. Barbecue chicken for 6-8 minutes for each side or until cooked through.
5. Let the chicken rest for two or three minutes prior to serving.

BBQ Grilled Chicken Ingredients:

• 4 boneless, skinless chicken bosoms
• 1 cup bar-b-que sauce
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste

Directions:

1. Preheat the barbecue to medium-high intensity.
2. In a bowl, whisk together bar-b-que sauce, olive oil, paprika, garlic powder, salt, and pepper.
3. Add chicken bosoms to the bowl and throw to cover with marinade.
4. Barbecue chicken for 6-8 minutes for every side or until cooked through.
5. Let the chicken rest for two or three minutes prior to serving.

Mexican Grilled Chicken

Ingredients:

• 4 boneless, skinless chicken bosoms
• 1/4 cup lime juice
• 1 tbsp bean stew powder
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste

Directions:

1. Preheat the barbecue to medium-high intensity.
2. In a bowl, whisk together lime juice, stew powder, cumin, paprika, garlic powder, salt, and pepper.
3. Add chicken bosoms to the bowl and throw to cover with marinade.
4. Barbecue chicken for 6-8 minutes for each side or until cooked through.
5. Let the chicken rest for two or three minutes prior to serving

Honey Mustard Grilled Chicken Ingredients:

• 4 boneless, skinless chicken bosoms
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tbsp olive oil
• 1 tbsp apple juice vinegar
• 1 tsp minced garlic
• Salt and pepper to taste

Directions:

1. Preheat the barbecue to medium-high intensity.
2. In a bowl, whisk together Dijon mustard, honey, olive oil, apple juice vinegar, garlic, salt, and pepper.
3. Add chicken bosoms to the bowl and throw to cover with marinade.
4. Barbecue chicken for 6-8 minutes for each side or until cooked through.
5. Let the chicken rest for two or three minutes prior to serving.

Garlic Parmesan Baked Chicken: Ingredients:

• 4 boneless, skinless chicken bosoms
• 2 tablespoons olive oil
• 1/2 cup ground Parmesan cheddar
• 1/4 cup breadcrumbs
• 1 tablespoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your stove to 375°F (190°C).
2. Oil a baking dish with a cooking splash of olive oil.
3. In a shallow bowl, combine as one the Parmesan cheddar, breadcrumbs, garlic powder, salt, and pepper.
4. Brush the chicken bosoms with olive oil, then, at that point, coat them in the Parmesan combination.
5. Place the chicken bosoms in the pre-arranged baking dish and heat for 25-30 minutes or until cooked through.

Greek Baked Chicken: Ingredients:

• 4 boneless, skinless chicken bosoms
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon garlic powder
• Salt and pepper to taste
• 1 lemon, cut

Instructions:

1. Preheat your broiler to 375°F (190°C).
2. Oil a baking dish with a cooking shower or olive oil.
3. In a little bowl, combine as one the olive oil, oregano, basil, garlic powder, salt, and pepper.
4. Brush the chicken bosoms with the olive oil combination.
5. Place the chicken bosoms in the pre-arranged baking dish and top everyone with a cut of lemon.
6. Heat for 25-30 minutes or until cooked through.

Lemon Pepper Baked Chicken

Ingredients:

• 4 bone-in chicken thighs
• 2 tbsp olive oil
• 2 tbsp lemon pepper preparing
• 1 tsp garlic powder
• 1 tsp salt
• 1 lemon, cut

Instructions:

1. Preheat the stove to 400°F (200°C).
2. In a little bowl, combine as one the olive oil, lemon pepper preparation, garlic powder, and salt.
3. Rub the flavoring blend all around the chicken thighs.
4. In a baking dish, place the chicken thighs with the skin side up.
5. Top every chicken thigh with a lemon cut.
6. Prepare for 35-40 minutes, or until the chicken is cooked through and the skin is firm.
7. Eliminate from the stove and let rest for 5 minutes before serving. Appreciate!

Rosemary Roasted Chicken

Ingredients:

• 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

Instructions:

1. Preheat the broiler to 425°F (220°C).
2. Flush the chicken all around, then, at that point, wipe it off with paper towels.
3. In a little bowl, combine as one the relaxed spread, hacked rosemary, minced garlic, salt, and dark pepper.
4. Rub the margarine blend all around the chicken, including under the skin.
5. Place the lemon cuts inside the chicken cavity.
6. Integrate the chicken legs with kitchen twine.
7. Place the chicken in a simmering dish, bosom side up.
8. 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.
9. Let the chicken rest for 10-15 minutes before cutting and serving. Appreciate!

Buffalo Baked Chicken

Ingredients:

• 4 boneless, skinless chicken bosoms
• 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

Instructions:

2. Preheat the broiler to 400°F (200°C).
3. In a shallow bowl, combine as one the flour, garlic powder, paprika, salt, and dark pepper.
4. Plunge every chicken bosom into the flour blend, covering the two sides.
5. Place the chicken chests in a baking dish.
6. In a little bowl, whisk together the softened spread and hot sauce.
7. Pour the hot sauce combination over the chicken bosoms.
8. Cook the chicken for 25-30 minutes, or until it is cooked through.
9. Serve hot with your number one sides. Appreciate!

Chicken Stir Fry

Ingredients:

• 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

Instructions:

1. Heat the vegetable oil in a huge skillet over medium-focused energy.
2. Add the chicken and sautéed food for 5-7 minutes or until cooked through.
3. Add the ringer pepper, onion, broccoli, and snow peas, and sautéed food for an extra 3-4 minutes.
4. Add the minced garlic and pan-fried food for 1 moment.
5. In a little bowl, whisk together the soy sauce, cornstarch, and 1/4 cup of water.
6. Pour the soy sauce combination over the chicken and vegetables, blending continually until the sauce thickens.
7. Season with salt and pepper to taste.
8. Serve hot with rice or noodles. Appreciate!

Chicken Fajitas

Ingredients:

• 1 lb boneless, skinless chicken bosoms, cut into slender strips
• 2 chime peppers, cut into slender strips (utilize various tones for visual allure)
• 1 huge onion, cut into slender strips
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 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

Instructions:

1. In a little bowl, combine as one stew powder, cumin, paprika, salt, and dark pepper. Put away.
2. 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.
3. 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.
4. Press lime juice over the chicken and vegetables and mix to consolidate.
5. Serve chicken fajita blend with warm tortillas and wanted garnishes. Appreciate!

Chicken Piccata

Ingredients:

• 4 boneless, skinless chicken bosoms
• Salt and pepper
• 1/2 cup regular baking flour
• 4 tablespoons unsalted margarine
• 2 tablespoons olive oil
• 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

Instructions:

1. 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.
2. 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 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.
3. 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.
4. Return chicken bosoms to the skillet and coat them with the sauce. Cook for an extra 2-3 minutes, or until warmed through.
5. Serve the chicken piccata hot, embellished with new parsley. Alternatively, serve over pasta or with a side of vegetables.

Chicken Curry

Ingredients:

• 1 lb boneless, skinless chicken chests, cut into downsized pieces
• 2 tablespoons olive oil
• 1 onion, cleaved
• 3 cloves garlic, minced
• 1 tablespoon new ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon dark pepper
• 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

Instructions:

1. Heat olive oil in an enormous skillet over medium intensity. Add onion and cook for 3-4 minutes, or until relaxed.
2. Add garlic and ginger to the skillet and cook for an extra moment, blending continually.
3. Add curry powder, cumin, cinnamon, salt, and dark pepper to the skillet and cook for 1-2 minutes, or until fragrant.
4. Add chicken to the skillet and cook for 5-7 minutes, or until sautéed on all sides.
5. 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.
6. 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.
7. Serve the chicken curry hot, embellished with new cilantro. Alternatively, serve over rice or with naan bread.

Lemon Garlic Chicken

Ingredients:

• 4 boneless, skinless chicken bosoms
• 4 garlic cloves, minced
• 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

Instructions:

1. Preheat your broiler to 375°F.
2. In a little bowl, whisk together the minced garlic, olive oil, lemon squeeze, salt, and dark pepper.
3. Place the chicken chests in a baking dish.
4. Pour the garlic-lemon combination over the chicken, it is completely covered to ensure each bosom.
5. Heat for 25-30 minutes, or until the chicken is cooked through and at this point not pink in the center.
6. Decorate with new parsley and lemon cuts.
7. Partake in your flavorful lemon garlic chicken!

Chicken Chili

Ingredients:

• 1 lb boneless, skinless chicken bosoms, cleaved into little pieces
• 1 enormous onion, cleaved
• 4 garlic cloves, minced
• 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
• 1/2 teaspoon dark pepper
• 2 cups chicken stock
• 1 tablespoon olive oil
• Destroyed cheddar and acrid cream for serving (discretionary)

Instructions:

1. 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.
2. Add the onion, garlic, and ringer peppers to the pot and sauté until the vegetables are mellowed, around 5 minutes.
3. Add the dark beans, diced tomatoes, green chilies, stew powder, cumin, oregano, salt, and dark pepper to the pot. Mix to join.
4. 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.
5. Following 30 minutes, add the cooked chicken back to the pot and let stew for 10 extra minutes.
6. Serve the chicken bean stew hot, finished off with destroyed cheddar and sharp cream whenever wanted.

Enjoy your delicious chicken chili!

Chicken and Vegetable Soup

Ingredients:

• 1 lb boneless, skinless chicken bosoms
• 1 onion, cleaved
• 3 garlic cloves, minced
• 2 celery stems, cleaved
• 2 carrots, stripped and cleaved
• 1 zucchini, cleaved
• 6 cups chicken stock
• 1 teaspoon dried thyme
• 1 straight leaf
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. 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.
2. 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.
3. Eliminate the chicken from the pot and shred it into little pieces utilizing a fork.
4. Return the chicken to the pot.
5. Add the hacked zucchini to the pot and let stew for an extra 10-15 minutes, or until the zucchini is delicate.
6. Taste and change flavors depending on the situation.
7. Serve the soup hot and appreciate!

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:

• 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
• Salt and pepper to taste

Instructions:

1. Preheat your stove to 375°F (190°C).
2. 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.
3. 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.
4. Lay a layer of corn tortillas over the green sauce blend, making a point to cover the whole lower part of the dish.
5. Spread a portion of the chicken blend over the tortillas, then top with a layer of the green enchilada sauce combination.
6. Add one more layer of tortillas on top of the green sauce blend.
7. Rehash the layers with the excess chicken combination and green sauce blend.
8. Wrap up by fixing the goulash with the excess destroyed cheddar.
9. Heat the dish in the preheated broiler for 25-30 minutes or until the cheddar is softened and effervescent.
10. Allow the meal to cool for a couple of moments before serving. Appreciate!

Chicken and Dumplings

Ingredients:

• 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
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp dark pepper
• 1 straight leaf

Instructions:

1. 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.
2. 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.
3. 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.
4. 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.
5. Return the destroyed chicken to the pot and mix to consolidate.
6. 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.
7. Serve the chicken and dumplings hot, decorated with new spices whenever wanted. Appreciate!

BBQ Pulled Chicken

Ingredients:

• 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
• Salt and pepper to taste
• Buns or rolls for serving

Instructions:

1. 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.
2. Place the chicken bosoms in a sluggish cooker and pour the grill sauce combination over them, ensuring the chicken is covered uniformly.
3. 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.
4. Eliminate the chicken from the sluggish cooker and shred it utilizing two forks.
5. Return the destroyed chicken to the sluggish cooker and mix it into the sauce until it is equitably covered.
6. 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!

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 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.