Are you tired of the same old boring chicken recipes? Look no further! In this article, we’re excited to share our top 20 flavor-packed and nutritious clean eating chicken recipes that are sure to spice up your meal routine. From classic baked chicken dishes to international-inspired stir-fries and tacos, these mouthwatering meals are perfect for a quick weeknight dinner or a special occasion.
Whether you’re a health-conscious home cook or just looking for some inspiration in the kitchen, we’ve got you covered with our collection of delicious and easy-to-make clean eating chicken recipes. So go ahead, get cooking, and discover your new favorite way to prepare this versatile protein!
Lemon Garlic Baked Chicken Thighs
Brighten up your mealtime with this zesty and flavorful recipe! Juicy chicken thighs are infused with the perfect balance of tangy lemon and savory garlic, making for a deliciously easy dinner.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 cloves of garlic, minced
– 2 lemons, juiced (about 2 tablespoons)
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together garlic, lemon juice, olive oil, and thyme.
3. Place chicken thighs in a shallow baking dish and brush the lemon-garlic mixture evenly over both sides of the chicken.
4. Season with salt and pepper to taste.
5. Bake for 25-30 minutes or until cooked through, flipping halfway.
6. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Grilled Herb Chicken with Avocado Salsa
Elevate your outdoor dining experience with this flavorful and refreshing recipe, featuring grilled herb chicken paired with a creamy avocado salsa. Perfect for warm weather gatherings!
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tbsp chopped fresh rosemary
– 1 tbsp chopped fresh thyme
– 1 tsp garlic powder
– Salt and pepper to taste
– 3 ripe avocados, diced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp fresh lime juice
– Salt to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic powder, salt, and pepper.
3. Brush mixture evenly onto both sides of chicken breasts.
4. Grill chicken for 5-6 minutes per side, or until cooked through.
5. Meanwhile, combine avocado, red onion, jalapeño, and lime juice in a bowl.
6. Season with salt to taste.
7. Serve grilled chicken with Avocado Salsa spooned on top.
Cooking Time: 12-15 minutes
Clean Eating Chicken and Vegetable Stir-Fry
This Clean Eating Chicken and Vegetable Stir-Fry recipe is a delicious and nutritious meal option that’s ready in under 30 minutes. It’s perfect for a busy weeknight dinner or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups mixed vegetables (bell peppers, carrots, broccoli, snap peas)
– 2 tablespoons coconut oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce (make sure it’s free from added sugars and artificial ingredients)
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the remaining 1 tablespoon of coconut oil. Add mixed vegetables and cook until tender-crisp, about 4-5 minutes.
4. Add garlic, soy sauce, and sesame oil to the skillet. Stir-fry for an additional minute.
5. Return chicken to the skillet and stir-fry until coated with the vegetable mixture.
6. Season with salt and pepper to taste.
7. Serve hot over brown rice or cauliflower rice.
Cooking Time: 20-25 minutes
Slow Cooker Chicken and Quinoa Bowl
This recipe is a flavorful and nutritious meal that’s perfect for a busy day. With minimal effort, you’ll have a delicious bowl of chicken, quinoa, and vegetables ready to go.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 cup cooked quinoa
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Add chicken, quinoa, onion, garlic, bell pepper, and canned tomatoes to the slow cooker.
2. Season with cumin, salt, and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, stir in any accumulated juices from the bottom of the cooker.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Spicy Grilled Chicken with Mango Salsa
A flavorful twist on classic grilled chicken, this recipe combines the boldness of chipotle peppers with the sweetness of mango salsa for a truly unforgettable dining experience.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 chipotle peppers in adobo sauce, minced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon lime juice
– Salt and pepper to taste
– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together chipotle peppers, olive oil, garlic, lime juice, salt, and pepper.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Grill chicken for 6-8 minutes per side, or until cooked through.
5. Meanwhile, combine mango, red onion, and jalapeño in a separate bowl.
6. Serve grilled chicken with mango salsa spooned on top and garnished with cilantro leaves.
Cooking Time: 12-15 minutes
Baked Chicken with Sweet Potatoes and Brussels Sprouts
A hearty and flavorful one-pan dish that’s perfect for a weeknight dinner. This recipe combines the tender sweetness of sweet potatoes, the nutty flavor of Brussels sprouts, and the juiciness of baked chicken.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 2 large sweet potatoes, peeled and cubed
– 1 pound fresh Brussels sprouts, trimmed and halved
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: garlic powder, paprika, or your favorite seasonings
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a large baking sheet with parchment paper.
3. Place the chicken breasts on one half of the sheet, drizzle with olive oil, and season with salt, pepper, and any desired additional seasonings.
4. Toss the sweet potato cubes with a pinch of salt and spread them out on the other half of the sheet.
5. Arrange the Brussels sprouts alongside the sweet potatoes.
6. Bake for 35-40 minutes or until the chicken is cooked through, the sweet potatoes are tender, and the Brussels sprouts are caramelized.
Cooking Time: approximately 35-40 minutes
Clean Eating Chicken Lettuce Wraps
Transform your lunch game with these fresh and flavorful chicken lettuce wraps! This recipe is a great way to get creative with whole foods and enjoy a satisfying meal that’s both healthy and delicious.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 large lettuce leaves
– 1/4 cup cooked quinoa
– 1/4 cup diced cucumber
– 1/4 cup sliced red bell pepper
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Optional: your favorite herbs or spices for added flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season the chicken breast with salt, pepper, and any desired herbs or spices.
3. Bake the chicken for 20-25 minutes, or until cooked through.
4. In a large bowl, combine cooked quinoa, diced cucumber, sliced red bell pepper, and lemon juice.
5. Assemble the wraps by placing a cooked chicken breast on each lettuce leaf, then topping with the quinoa mixture.
6. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
One-Pan Chicken and Veggie Bake
A delicious and effortless meal that’s perfect for a busy weeknight dinner or a weekend lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high.
3. Add the chicken and cook until browned, about 5-6 minutes. Remove from pan and set aside.
4. Add the onion, garlic, red bell pepper, and yellow bell pepper to the pan. Cook until the vegetables are tender, about 5 minutes.
5. Add the diced tomatoes, thyme, salt, and pepper to the pan. Stir to combine.
6. Return the chicken to the pan and stir to coat with the vegetable mixture.
7. Cover the skillet with aluminum foil and bake for 20-25 minutes or until the chicken is cooked through.
Cooking Time: 30-35 minutes
Healthy Chicken and Broccoli Casserole
This nutritious casserole is a perfect blend of protein-rich chicken, nutrient-dense broccoli, and whole grain pasta. It’s an easy and satisfying meal that can be prepared in under 30 minutes.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups broccoli florets
– 1 cup whole wheat pasta (such as spaghetti or penne)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup low-fat shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
4. In the same skillet, add chopped onion and minced garlic; sauté until softened, about 2-3 minutes.
5. Add broccoli to the skillet and stir until tender, about 3-4 minutes.
6. In a greased 9×13-inch baking dish, combine cooked pasta, chicken mixture, and cheese. Top with parsley and season with salt and pepper.
7. Bake for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Clean Eating Chicken Fajita Salad
Experience the flavors of a classic fajita without the grains or unnecessary ingredients. This salad is a game-changer for those looking for a healthier, yet still satisfying, meal.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 1/2 cup sliced red bell pepper
– 1/2 cup sliced yellow bell pepper
– 1/4 cup sliced onion
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon lime juice
– Salt and pepper to taste
– 4 cups mixed greens
– 1/2 avocado, diced (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, lime juice, salt, and pepper. Add chicken and marinate for at least 10 minutes.
3. Grill chicken for 5-6 minutes per side, or until cooked through. Let rest before slicing into strips.
4. In a large skillet, sauté bell peppers and onion over medium-high heat until tender. Add garlic and cook for an additional minute.
5. Combine cooked chicken, vegetables, and mixed greens in a bowl. Top with diced avocado, if desired.
Cooking Time: 20-25 minutes
Zucchini Noodles with Chicken and Pesto
Savor the flavors of Italy with this easy and healthy recipe, combining zucchini noodles, chicken breast, and a rich pesto sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 medium zucchinis
– 1/4 cup pesto sauce
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Slice the chicken breast into thin strips and season with salt and pepper.
3. Cook the zucchinis in a microwave-safe dish for 4-5 minutes, or until tender. Let cool.
4. Use a spiralizer or vegetable peeler to create zucchini noodles from the cooked zucchinis.
5. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5-6 minutes per side, or until cooked through.
6. Stir in the pesto sauce and combine with the cooked chicken.
7. Toss the zucchini noodles with the chicken and pesto mixture. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Balsamic Glazed Chicken with Roasted Vegetables
Elevate your dinner game with this sweet and tangy recipe that combines the richness of balsamic glaze with the natural flavors of roasted vegetables.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup balsamic vinegar
– 1/4 cup honey
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
– Assorted vegetables (such as Brussels sprouts, carrots, sweet potatoes, and red onions)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together balsamic vinegar, honey, olive oil, thyme, salt, and pepper.
3. Place chicken breasts in a shallow dish and brush the glaze evenly over both sides.
4. Roast vegetables in separate pans with some olive oil, salt, and pepper until tender (about 20-25 minutes).
5. Grill or bake chicken for 15-18 minutes or until cooked through.
6. Serve glazed chicken atop roasted vegetables.
Cooking Time: 35-40 minutes
Clean Eating Chicken and Brown Rice Pilaf
This flavorful pilaf recipe combines protein-rich chicken with fiber-rich brown rice and a medley of vegetables for a nutritious and satisfying meal. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups cooked brown rice
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as bell peppers, carrots, and green beans)
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes.
3. Add the onion, garlic, and mixed vegetables. Cook for an additional 4-5 minutes, or until the vegetables are tender.
4. Stir in the cooked brown rice and dried thyme. Season with salt and pepper to taste.
5. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Grilled Chicken with Quinoa and Kale Salad
A flavorful and nutritious meal that combines the juiciness of grilled chicken with the nuttiness of quinoa and the earthiness of kale.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup cooked quinoa
– 2 cups curly kale leaves, stems removed and discarded
– 2 tbsp olive oil
– 1 tsp lemon juice
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Season chicken with salt and pepper.
3. Grill chicken for 5-6 minutes per side, or until cooked through.
4. Meanwhile, cook quinoa according to package instructions.
5. In a large bowl, massage kale leaves with olive oil and lemon juice until tender.
6. Slice grilled chicken into strips and place on top of quinoa and kale mixture.
7. Sprinkle feta cheese (if using) and serve immediately.
Cooking Time: 20-25 minutes
Clean Eating Chicken and Spinach Stuffed Peppers
A healthy twist on traditional stuffed peppers, this recipe combines lean chicken, nutritious spinach, and flavorful spices for a delicious and nutritious meal.
Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1 cup fresh spinach leaves
– 1/2 cup cooked brown rice
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large bowl, combine chicken, spinach, brown rice, onion, garlic, paprika, salt, and pepper. Mix well.
4. Stuff each pepper with the chicken mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes or until peppers are tender.
Cooking Time: 40-45 minutes
Sheet Pan Chicken with Asparagus and Cherry Tomatoes
A delicious and effortless one-pan dinner that’s perfect for a weeknight meal. This recipe combines juicy chicken, tender asparagus, and sweet cherry tomatoes, all cooked to perfection on a single sheet pan.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 lb fresh asparagus, trimmed
– 1 pint cherry tomatoes, halved
– 2 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a large sheet pan with parchment paper or aluminum foil.
3. Place the chicken on one half of the pan, leaving space between each piece.
4. Toss asparagus and cherry tomatoes in olive oil, garlic powder, salt, and pepper. Spread them out on the other half of the pan.
5. Roast for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
6. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Clean Eating Chicken and Cauliflower Rice Bowl
This recipe is a healthy twist on traditional chicken and rice bowls, swapping cauliflower “rice” for the grain and using lean chicken breast. The result is a nutritious, flavorful dish that’s perfect for a quick weeknight meal.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups cauliflower florets
– 2 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper to taste
– Optional: chopped green onions, lemon wedges, and diced avocado for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss cauliflower with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender.
3. Meanwhile, season chicken breast with garlic powder and cook in a skillet over medium-high heat for 5-6 minutes per side, or until cooked through.
4. Divide roasted cauliflower among bowls. Slice cooked chicken and place on top. Serve hot, garnished with desired toppings.
Cooking Time: 25-30 minutes
Healthy Chicken and Mushroom Skillet
A flavorful and nutritious one-pan meal that’s perfect for a quick weeknight dinner. This recipe combines lean chicken, earthy mushrooms, and aromatic herbs for a delicious and healthy meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1/4 cup chicken broth
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the skillet and set aside.
3. Add the mushrooms, garlic, onion, and thyme to the skillet. Cook until the vegetables are tender, about 4-5 minutes.
4. Add the cooked chicken back into the skillet and pour in the chicken broth.
5. Simmer for an additional 2-3 minutes or until the liquid has reduced slightly.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Clean Eating Chicken and Black Bean Tacos
This recipe combines the flavors of juicy chicken, tender black beans, and crunchy vegetables to create a deliciously healthy taco that’s perfect for a quick weeknight dinner or meal prep.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1 can black beans, drained and rinsed
– 1/2 cup diced red bell pepper
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 corn tortillas
– Optional toppings: avocado, sour cream, salsa, shredded cheese, cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the chicken breast with olive oil, cumin, salt, and pepper until cooked through.
3. Add the diced bell pepper and onion to the skillet and cook until tender.
4. Stir in black beans, garlic, and a pinch of salt and pepper.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with chicken and black bean mixture, and top with your favorite toppings.
Cooking Time: 25 minutes
Baked Chicken with Lemon and Rosemary
A bright and savory twist on classic baked chicken, this recipe combines the zesty flavor of lemon with the earthy aroma of rosemary.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together lemon juice and olive oil.
3. Place chicken breasts in a shallow baking dish and brush the lemon mixture evenly over both breasts.
4. Sprinkle chopped rosemary over the chicken, making sure each breast is coated with at least one sprig.
5. Season with salt and pepper to taste.
6. Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
7. Let rest for 5 minutes before slicing and serving.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your clean eating routine with these 20 delicious and nutritious chicken recipes! From classic baked chicken thighs to grilled herb chicken with avocado salsa, there’s something for everyone. Try slow cooker chicken and quinoa bowl or spicy grilled chicken with mango salsa for a flavorful twist. Enjoy one-pan wonders like chicken and veggie bake or healthy chicken and broccoli casserole. Whether you’re in the mood for fajitas, stuffed peppers, or sheet pan perfection, these recipes are sure to satisfy your cravings while keeping it clean and nutritious.
