The Best Healthy Chicken Recipes to Make For Dinner

1. Spicy Kale and Corn-Stuffed Chicken Breasts

Chicken breasts with herbs

Chicken breasts might not sound like the most exciting dinner, but when they’re stuffed with a creamy mixture of cheese, kale, and corn, it’s a different story. This recipe from Food Network yields a dinner that is both healthy and heavenly, proving superfoods can star in your dinner while also making it delicious. The stuffed chicken breasts come with a spicy kick, thanks to the pepper jack cheese. And you can always sub out the pepper jack and sub in Monterey Jack or Havarti if you prefer creamy over heat. Next time chicken is on the menu, take it up a notch by stuffing it with vitamin-rich kale, corn, and cheese.

Serves: 4

Ingredients:

  • 4 teaspoons olive oil
  • 5½ ounces frozen chopped kale (about 2 cups)
  • 2 cloves garlic, finely chopped
  • Kosher salt
  • ⅓ cup frozen whole kernel corn
  • 2 ounces pepper jack cheese, grated (about ½ cup)
  • 4 8-ounces boneless skinless chicken breast halves
  • Freshly ground black pepper
  • ½ cup low-sodium chicken broth
  • 1 teaspoon all-purpose flour
  • 1½ teaspoons fresh lemon juice

2. Chicken Teriyaki

A bowl of chicken teriyaki

Not everyone gets excited about weeknight chicken dinners, but everyone gets into takeout. And this is the homemade version. The recipe for chicken teriyaki comes from Food & Wine, and it promises to take you only 30 minutes. Making your own teriyaki sauce might sound intimidating, but if you can combine chicken stock with soy sauce, sugar, mirin, and sake in a medium saucepan, you can do it. After that, all you need to do is brown your chicken, and then it’s time to combine sautéed peppers with chicken breasts, teriyaki sauce, and rice.

Serves: 4

Ingredients:

  • 1 cup chicken stock or low-sodium broth
  • ⅓ cup low-sodium soy sauce
  • ⅓ cup sugar
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 4 6-ounce skinless, boneless chicken breasts, lightly pounded
  • Salt
  • Freshly ground pepper
  • 2 tablespoons canola oil
  • 2 large Italian frying peppers, cut into ½-inch strips
  • Steamed short-grain rice, for serving

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