Healthy Chicken Recipes Perfect for an Easy Weeknight Dinner

byGetting Baked Up •
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               Chicken Caesar Baguettes


These veggie-packed sandwiches are a must-have for any summer picnic. They bring together grilled chicken and creamy Caesar dressing, all enclosed in a perfectly crusty baguette.


Ingredients

  • 2 

    8-ounce boneless, skinless chicken breasts

  • 2 tbsp. 

    plus 1/2 teaspoon olive oil, divided

  • Kosher salt and pepper
  • 1 

    lemon, halved

  • 1 

    baguette, halved crosswise and split open (leaving hinge intact)

  • 1 

    small clove garlic

  • 1 tbsp. 

    mayonnaise

  • 2 tsp. 

    Dijon mustard

  • 2 tsp. 

    anchovy paste

  • 4 oz. 

    romaine heart, leaves separated

  • 2 

    ribs celery, very thinly sliced

  • 1 oz. 

    Parmesan cheese, grated (1/4 cup)

  • 2 

    Roma tomatoes, sliced

Directions

  1. Step 1Heat grill to medium.
  2. Step 2Rub chicken with 1/2 teaspoon olive oil and sprinkle with 1/4 teaspoon each salt and pepper. Grill until instant-read thermometer registers 165°F, 8 to 10 minutes per side. Transfer to cutting board and let rest 10 minutes before slicing.
  3. Step 3While chicken is grilling, grill lemon halves and baguette, cut sides down, until charred, 2 to 3 minutes. Transfer to cutting board. Rub cut side of baguette with garlic clove.
  4. Step 4Squeeze 2 tablespoons juice from grilled lemon halves into small bowl and whisk in mayonnaise, Dijon, and anchovy paste, then gradually whisk in remaining 2 tablespoons oil until thoroughly incorporated.
  5. Step 5In large bowl, toss romaine and celery with 1/4 cup dressing and 1/4 teaspoon pepper to coat, then toss with Parmesan and another 1/4 teaspoon pepper.
  6. Step 6Drizzle remaining dressing on baguette and layer with sliced chicken, salad, and tomatoes. Cut each in half to make 4 sandwiches.
NUTRITIONAL INFORMATION (per serving): About 501 calories, 18.5 g fat (4 g saturated), 35 g protein, 983 mg sodium, 46 g carbohydrate, 3 g fiber

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Tandoori-Spiced Cauliflower Chicken Flatbreads


This spice rub inspired by tandoori masala adds something special to chicken and cauliflower. Creamy, cooling Greek Yogurt and warmed naan take things to the next level. 
Inspired by tandoori masala, the robust rub here is equally delicious on chicken and cauliflower—so why not have both?

Ingredients

  • 1 

    small red onion, thinly sliced

  • 1 1/2 tsp. 

    paprika

  • 1 1/2 tsp. 

    ground coriander

  • 1 1/2 tsp. 

    ground cumin

  • 1 tsp. 

    smoked paprika

  • 1/4 tsp. 

    cayenne pepper

  • 1 tsp smoked paprika

  • 1/4 tsp. 

    dry mustard powder

  • 1/8 tsp. 

    ground cardamom

  • Kosher salt

  • 3 tbsp. 

    olive oil

  • 1 tbsp. 

    tomato paste

  • 2 

    cloves garlic, grated

  • 2 tsp. 

    grated fresh ginger

  • 1 1/2 lb. 

    cauliflower, trimmed and cut into small florets

  • 12 oz. 

    boneless, skinless chicken breasts, cut into 2-inch cubes

  • 1 

    small yellow onion, cut into 1/2-inch-thick wedges

  • 1 tbsp. 

    fresh lemon juice

  • 4 

    pieces naan or flatbread, warmed

  • 1/2 c. 

    Greek yogurt or labneh

  • Cilantro leaves, for serving


Directions

  1. Step 1Place red onion in small bowl, cover with cold water, and let sit.
  2. Step 2In large bowl, combine paprika, coriander, cumin, smoked paprika, cayenne, mustard, cardamom, and 1 teaspoon salt. Stir in oil, tomato paste, garlic, and ginger. Add cauliflower, toss to coat, then toss with chicken; let sit 15 minutes.
  3. Step 3Heat air fryer to 375°F. Pick out chicken, transfer to second bowl, and toss with yellow onion. Air-fry cauliflower in single layer, shaking basket halfway through, until slightly charred and browned, 14 minutes. Transfer to plate. Air-fry chicken mixture until chicken is cooked through, 8 minutes. Transfer to plate.
  4. Step 4Meanwhile, drain red onion, then toss with lemon juice and 1/4 teaspoon salt. 
  5. Step 5Spread naan with yogurt; top with chicken and vegetables, then red onion, and sprinkle with cilantro if desired. 
  6. NUTRITIONAL INFORMATION: About 510 calories, 17.5 g fat (3 g saturated), 30 g protein, 919 mg sodium, 55 g carb, 5 g fiber
 
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Cheesy Tex-Mex Stuffed Chicken


Zesty jalapeños bring the heat to this Mexican-inspired chicken dinner.

Ingredients

  • 2 

    scallions (thinly sliced)

  • 2 

    seeded jalepeños (thinly sliced)

  • 1 1/4 c. 

    cilantro

  • 1 tsp. 

    lime zest 

  • 4 oz. 

    Monterey Jack cheese (coarsely grated)

  • 4 

    small boneless, skinless chicken breasts 

  • 3 tbsp. 

    olive oil 

  • Salt

  • Pepper

  • 3 tbsp. 

    lime juice 

  • 2 

    bell peppers (thinly sliced)

  • 1/2 

    small red onion (thinly sliced)

  • 5 c. 

    torn romaine lettuce 

Directions

  1. Step 1Heat oven to 450°F. In bowl, combine scallions and seeded jalapeños, 1/4 cup cilantro (chopped) and lime zest, then toss with Monterey Jack cheese.
  2. Step 2Insert knife into thickest part of each of boneless, skinless chicken breasts and move back and forth to create 2 1/2-inch pocket that is as wide as possible without going through. Stuff chicken with cheese mixture.
  3. Step 3Heat 2 tablespoons olive oil in large skillet on medium. Season chicken with salt and pepper and cook until golden brown on 1 side, 3 to 4 minutes. Turn chicken over and roast until cooked through, 10 to 12 minutes.
  4. Step 4Meanwhile, in large bowl, whisk together lime juice, 1 tablespoon olive oil and 1/2 teaspoon salt. Add bell peppers and red onion and let sit 10 minutes, tossing occasionally. Toss with romaine lettuce and 1 cup fresh cilantro. Serve with chicken and lime wedges.
Nutritional Information (per serving): About 360 calories, 22 g fat (7.5 g saturated), 32 g protein, 715 mg sodium, 10 g carb, 3 g fiber


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                       Tandoori Chicken

                                       Make this Indian-inspired classic in an air fryer.

The classic Indian dish is traditionally cooked in a cylindrical clay oven called a tandoor, which gives the chicken a delicious smoky flavor. No tandoor? No problem! This delicious dish can be made at home in an instant pot,  a broiler or in our favorite: the air fryer The fryer keeps the chicken juicy and tender while giving a crisp, golden-brown exterior, all in under 30 minutes! 

There are a few secrets to giving the chicken its signature texture and flavor: the type of chicken used and the marinade. Bone-in dark meat chicken, like legs or thighs, stay juicy during cooking while chicken breasts will dry out more quickly. Tip: The chicken can be marinated for a minimum of 20 minutes, but letting it marinate longer really lets that spicy and irresistible flavor sink in. Plus, with a creamy yogurt marinade filled with garlic and cayenne, you won’t want a drop of it to go to waste! 

Ingredients

  • 1/2 c. 

    plain yogurt

  • 2 

    cloves garlic, grated

  • 1/2 tbsp. 

    grated fresh ginger

  • 1 tbsp. 

    paprika

  • 1 tsp. 

    garam masala

  • 1/2 tsp. 

    ground turmeric

  • 1/2 tsp. 

    ground coriander 

  • 1/4 tsp. 

    cayenne

  • 1 tbsp. 

    fresh lemon juice

  • 4 

    small chicken legs, split

  • 1 tbsp. 

    olive oil, plus more for air fryer basket

  • Kosher salt and pepper

  • 2 

    small red onions, cut into 1/2-inch-thick wedges

  • Lemon wedges and fresh cilantro, for serving 

Directions

  1. Step 1In medium bowl, whisk together yogurt, garlic, ginger, paprika, garam masala, turmeric, coriander, cayenne, and lemon juice. Add chicken, turn to coat and let sit 20 minutes (and up to 4 hours).
  2. Step 2Coat air fryer basket with oil. Remove chicken from marinade, season with 1/2 teaspoon salt, and arrange, skin side up, in basket. Air-fry at 400°F for 12 minutes. 
  3. Step 3Toss onions with oil and 1/4 teaspoon each salt and pepper and scatter around chicken pieces. Air-fry until chicken is cooked through and onions are golden brown and tender, 8 to 12 minutes more. 
  4. Step 4Transfer to platter along with lemon wedges and sprinkle with cilantro if desired. 
  5. NUTRITIONAL INFORMATION (per serving): About 440 calories, 23.5 g fat (6 g saturated), 48 g protein, 565 mg sodium, 7 g carbohydrate, 2 g fiber


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                  Buffalo Chicken Burgers

Buffalo Chicken Burgers incorporate all the goodness of buffalo wings—juicy chicken, tangy hot sauce, blue cheese dip—into a delicious burger.

Ingredients

FOR CELERY AND BLUE CHEESE SLAW

  • 4 

    stalks celery, thinly sliced

  • 1/2 

    red onion, thinly sliced

  • 1/2 c. 

    chopped flat-leaf parsley

  • 2 tbsp. 

    extra virgin olive oil

  • 1 tbsp. 

    red wine vinegar

  • zest of 1/2 a lemon

  • Kosher salt and pepper

  • 1/4 c. 

    crumbled blue cheese

FOR SPICY MAYO

  • 3/4 c. 

    light mayonnaise

  • 1 tbsp. 

    fresh lemon juice

  • 1 tbsp. 

    hot sauce (such as Frank’s)

  • 2 tsp. 

    honey

  • 1/2 tsp. 

    cayenne

FOR BURGERS

  • 1 tbsp. 

    unsalted butter

  • 1 tsp. 

    olive oil, plus more for frying

  • 1/2 

    small onion, finely chopped

  • Kosher salt and pepper

  • 2 

    cloves garlic, finely chopped

  • 2 tsp. 

    hot sauce

  • 1/2 tsp. 

    dried thyme leaves

  • 1/2 tsp. 

    red pepper flakes

  • 1 1/4 lb. 

    coarsely ground chicken

  • 4 

    potato buns, toasted

Directions


  • MAKE CELERY AND BLUE CHEESE SLAW

    1. Step 1In a large bowl, toss celery and red onion with parsley. Gently toss with olive oil, red wine vinegar, lemon zest and salt and pepper to taste. Fold in blue cheese. Set aside for serving.

  • MAKE SPICY MAYO

    1. Step 1In a bowl, stir together the mayonnaise, lemon juice, hot sauce, honey and cayenne until smooth. Refrigerate until needed.

  • MAKE BURGERS

    1. Step 1Heat butter and oil in small skillet on medium-high. When butter is almost melted, add onion and 1/2 teaspoon salt and sauté 3 minutes. Stir in garlic and cook 1 minute. Remove from heat and stir in hot sauce, thyme, red pepper and 1/2 teaspoon black pepper. Transfer to a large bowl and let cool to room temperature.
    2. Step 2Add ground chicken to cooled onion mixture and, using slightly damp hands, gently combine (don’t overwork). Form mixture into 4 burgers 1/2 inch larger in diameter than buns. Use thumb to dimple center of each patty to help it retain its flat middle.
    3. Step 3Heat oil in a large nonstick skillet on medium-high. Cook burgers until browned, about 3 minutes. Carefully flip and cook until browned and cooked through (165°F), about 3 minutes more.
    4. Step 4Spread spicy mayo on each bottom bun and top with burgers and slaw. Add top buns.
    5. NUTRITIONAL INFORMATION (per serving): Without slaw, about 620 calories, 35.5 g fat (8.5 g saturated), 32 g protein, 1,145 mg sodium, 45 g carbohydrates, 3 g fiber

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