Healthy Chicken Recipes

Posted at October 4, 2015 by Brenazon on category Featured, Healthy Dinner, Healthy Lunch, Healthy Recipes

healthy-chicken-piccataAre you always looking for different healthy chicken recipes? I get bored eating the same old chicken recipes week after week. There are so many different recipes you can follow that are simple to make, that are healthy, and most of all taste yummy!

We all know chicken is a great low fat meat that most everyone enjoys.  Many athletes and other people who are looking to lose weight and want healthy eating habits incorporate chicken in their daily eating regimen. Chicken is very high in protein and is a very lean meat, which will help support weight loss and maintain a healthy body weight. Another health benefit of eating chicken breast is that it helps to control amino acids that cause cardiovascular disease. Chicken is also a great metabolism booster and will help to increase energy levels and burn calories.

There are many different chicken recipes you can enjoy. Not only can you enjoy healthy chicken recipes using chicken breast, but you can enjoy other healthy chicken recipes that are low fat. You can eat healthy with chicken soup, chicken chili, chicken in salads, and chicken stew, just to name a few.

Try These Low Fat, Healthy Chicken Recipes:


Italian Charred Lemon Chicken Piccata

2 small lemons, cut into thin rounds
1 1/2 teaspoons sugar
4 garlic cloves, halved
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
2 tablespoons unsalted butter, divided
1 teaspoon grated shallot
1/2 teaspoon grated garlic
1 oregano sprig
1 thyme sprig
1/2 cup dry white wine
1 cup unsalted chicken stock (such as Swanson)
1 teaspoon all-purpose flour
1 tablespoon capers, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley

1. Combine lemon slices, sugar, and garlic in a medium bowl.

2. Sprinkle chicken with 3/8 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate. Add remaining 1 teaspoon oil to pan; swirl to coat. Add lemon mixture to pan; cook 1 minute or until lemon slices are lightly browned, turning occasionally. Return lemon mixture to bowl.

3. Wipe pan with paper towels. Heat pan over medium heat. Add 1 1/2 teaspoons butter to pan; swirl until butter melts. Add shallot, 1/2 teaspoon grated garlic, oregano sprig, and thyme sprig; cook 1 minute. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid almost evaporates. Add remaining 1/8 teaspoon salt, stock, and flour to pan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup. Remove pan from heat; discard oregano and thyme sprigs. Stir in remaining 1 1/2 tablespoons butter and capers, stirring until butter melts. Return chicken and any juices to pan; turn to coat with sauce. Top chicken with lemon mixture. Sprinkle with parsley.

Lightly charring the lemon slices intensifies their flavor and creates a gorgeous look. Be sure to include any of the sweet, tangy liquid the lemons give off in the bowl; it adds incredible depth to the sauce.

Nutritional Information:

Calories 332 Fat 13.7 g Satfat 5.1 g
Monofat 5.5 g Polyfat 1.2 g Protein 38 g
Carbohydrate 7 g Fiber 1 g Cholesterol 124 mg
Iron 1 mg Sodium 576 mg Calcium 35 mg


Low- Fat Chicken Noodle Soup

500 g chicken breasts, fat trimmed
2 carrots
1 onion
220 g egg noodles
3 teaspoons minced garlic
1 tablespoon olive oil
1 pinch salt
2 packets chicken noodle soup mix
2 teaspoons cayenne pepper ( adapt depending on how spicy you like it)
8 cups water

Trim fat from chicken, cut into pieces and lightly brown in a little olive oil.
Set aside.
In a large pot, place 8 cups water and bring to the boil.
Add chopped onion, chopped carrots, salt and garlic.
Boil for 20-25 mins, or until carrots are tender.
Add the cooked chicken, soup mix, cayenne pepper, chopped capsicum and egg noodles to pot.
Simmer for 10 minutes.
Serve immediately.


Serving Size: 1 (604 g) Servings Per Recipe: 4 Calories 625.5
Calories from Fat 180 28% Total Fat 20.0g 30% Saturated Fat 5.2g 26%
Cholesterol 153.5mg 51% Sugars 4.4 g 17% Sodium 1509.0mg 62%
Total Carbohydrate 69.1g 23% Dietary Fiber 4.5g 18% Protein 40.3g 80%


Low Fat chicken chili

Spray large skillet with non stick cooking spray.
Cook chicken and garlic over medium heat until browned, stirring to break up meat.
Add spices, stir well.
In large pot, combine tomatoes, beans, onion, chilies, tomato paste, and tomato sauce.
Cook until hot and well combined, about 10 minutes.
Add chicken mixture.
Cover and cook on med heat until all the flavors are well blended.
(the longer it’s cooked, the better the taste will blend, but it can cook for as little as a half hour).

1 lb ground chicken
2 cloves minced garlic
2 tablespoons chili powder
1 teaspoon cumin
1 (28 ounce) can diced tomatoes, drained
1 (15 ounce) can red kidney beans, drained
1⁄4 cup canned diced green chilis
1 medium sweet onion, chopped
2 tablespoons tomato paste
1⁄4 cup tomato sauce

Healthy Chicken Recipes Resources:

Have You Heard Of Metobolic Healthy Cooking



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Brenda Brennan is a "Fitness Buff" and President of Brenazon, Inc.
2054 Kildaire Farm Rd.
Suite #426
Cary, NC 27518



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