3 Healthy Chicken Dishes Ideas

Chicken is a staple at most dining tables. It is such a versatile ingredient and super easy to cook healthy chicken dishes with it. Try these 3 healthy chicken dishes for a delicious meal that will help keep your health balanced.

Tandoori-Spiced Chicken


  • 1 1/2 cups plain 2% reduced-fat Greek yogurt
  • 2 tablespoons grated onion
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon canola oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon ground turmeric
  • 3 garlic cloves, minced
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • Cooking spray


  1. Combine the first 8 ingredients in a heavy-duty zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 2 hours, turning occasionally.
  2. Place a small roasting pan in oven. Preheat broiler to high. Remove chicken from bag; discard marinade. Sprinkle both sides of chicken evenly with salt. Place chicken on preheated pan coated with cooking spray. Broil in lower third of oven for 15 minutes or until done, turning after 7 minutes.

Fajita Chicken Salad


  • Juice of 2 limes
  • 1/2 cup extra-virgin olive oil, divided
  • 1 tablespoon honey
  • 1/2 teaspoon cumin
  • 1/4 teaspoon red chili flakes
  • Kosher salt
  • Freshly ground black pepper
  • 2 boneless, skinless chicken breasts
  • 2 bell peppers, thinly sliced
  • 1 white onion, thinly sliced
  • 1 large head of romaine, cored and chopped
  • 1 avocado, thinly sliced


  1. In a small bowl, mix lime juice, 1/4 cup olive oil, honey, cumin, and chili flakes. Season with salt and pepper.
  2. In a large Ziploc bag or glass baking dish, combine chicken and half the dressing. Let marinate for at least 30 minutes and up to 6 hours.
  3. Heat 2 tablespoons olive oil in a grill pan over medium-high heat. Add chicken and grill until fully cooked through, about 6 minutes per side. Let cool, then chop into strips.
  4. Wipe out grill pan. Then, add remaining 2 tablespoons olive oil to the same pan over medium-high heat. Add peppers and onions and cook until charred and slightly softened, about 10 minutes.
  5. In a large bowl, add romaine, chicken, peppers, onions, and avocado. Toss with remaining dressing until evenly coated. Adjust seasoning

Spiced Chicken, Spinach & Sweet Potato Stew 


  • 3 sweet potatoes, cut into chunks
  • 190g bag spinach
  • 1 tablespoon sunflower oil
  • 8 chicken thighs, skinless and boneless
  • 500ml chicken stock

For the spice paste:

  • 2 onions, chopped
  • 1 red chili, chopped
  • 1 teaspoon paprika
  • Thumb-sized piece ginger, grated
  • 400g can tomatoes
  • 2 preserved lemons, deseeded and chopped

To serve:

  • Pumpkin seeds, toasted
  • 2-3 preserved lemons, deseeded and chopped
  • 4 naan bread, warmed

  1. Boil the sweet potato in a large, deep saucepan over a high heat for 10 minutes. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside.
  2. Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
  3. Return the saucepan to the heat; add oil, followed by the spice paste. Fry the paste for about 5 minutes until thickened, then add the chicken. Fry for 8-10 minutes until the chicken starts to color. Pour over the stock, bring to boil and leave to simmer for 10 minutes, stirring occasionally.
  4. Check that the chicken is cooked by cutting into one of the thighs and making sure it’s white throughout with no signs of pink. Season with black pepper, and then add the sweet potato. Leave to simmer for a further 5 minutes. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
  5. Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.
photo: healthyseasonalrecipes.com

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