We also love this yogurt marinated chicken a lot!

I am obsessed with a “quick marinade”!

I do not love boring chicken and often I do not plan meals enough ahead. This 30 minute Greek chicken marinade comes quite handy!

Once you take a bite into the tender, flavorful chicken with classic Greek flavors, you’ll be practically transported to the Mediterranean! And all of this without hours and hours of marinating.

It’s perfect to include in your healthy grill recipes during summer, and then pan fry or bake year round.

Also chili lime chicken and oven baked chicken breast are on repeat in my busy mom repertoire.

Ingredients You’ll Need

This easy Greek chicken marinade needs 5 simple ingredients, most of which are probably sitting in your pantry right now!

• Olive oil: Usually, I’d offer substitutions but this is Greek chicken! So quality extra virgin olive oil really is the best option for flavor and authenticity.
• Lemon: Will tenderize the meat quickly due to the acid, which is why a long marinade isn’t necessary. Use fresh lemon juice and optionally add zest to really amp up the flavor.
• Rosemary and oregano: I use dried herbs as they’re more concentrated in flavor and work well at coating the chicken pieces.
• Fresh garlic: Use fresh garlic cloves, not pre-packaged minced, for the best results.
• Salt and pepper: To season.
• Chicken: I recommend using chicken breast or chicken thighs for this Greek chicken marinade as these cuts have plenty of meat on to absorb it. You can use bone-in or boneless skinless chicken breasts, or use skin-on or skinless.

How to Make a Greek Chicken Marinade

This recipe plus my other chicken marinades are all super versatile. Here is a quick run down how to make it!

Make the marinade: In a medium bowl, add chicken marinade ingredients of olive oil, lemon juice, oregano, rosemary, garlic, salt and pepper. Whisk with a fork.

Marinate the chicken: In the Greek marinade. You can do this in a shallow dish or within a Ziplock bag.

Marinate the chicken for 30 minutes up to 48 hours. The longer it marinates, the more flavorful it will be, but it tastes delicious at just 30 minutes.

Cook chicken: Remove chicken from Greek chicken marinade and discard the excess. Proceed with cooking chicken using your preferred method following the recommended cooking times.

Let chicken rest: For all methods, after cook time has elapsed, place cooked chicken into a baking dish and cover with tin foil, silicone lid or paper towel. Let rest for 5 minutes.

This step helps juices settle back into the meat and the internal temp should rise to 165 degrees F in the middle of the thickest part.

Grill, Stove, or Oven Instructions

Remember that the size of your chicken pieces, whether it includes the skin and or bone, will all affect the cooking time. For that reason, all the below methods are just guidelines and will differ.

Grill: You can use an outdoor BBQ or indoor grill to grill chicken. Preheat grill on medium-high heat (450-500 degrees F) and rub grates with oiled paper towel.

Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook.

Bake: Preheat oven to 450 degrees F. Rub bottom of large baking dish with oil and lay chicken breasts in a single layer.

Bake uncovered for 25 minutes for thinner pieces to 35 minutes for 2 inches thick and thicker. Or just until 150 degrees F internal temperature. Note that temperature will rise to 165 degrees F as it rests.

Stove: Preheat large ceramic non-stick skillet over medium heat and swirl a bit of oil to coat. Add chicken, cover and cook for 5-6 minutes.

Flip and cook for another 5-6 minutes or until the thickest part juices run clear when poked with a knife or fork.

Recipe Tips

• Don’t reuse the marinade: Unless you boil it first. Once it’s been used to marinate any raw chicken, it will contain harmful bacteria, so it needs to be boiled if you plan to use it again.
• Don’t skip the lemon: The acid breaks down the connective tissue in meat and provides a tender bite. If you are out of lemon, try vinegar or wine.
• Containers for marinating: I prefer to marinate meat in a bowl or a shallow baking dish and cover it with plastic wrap, silicone lid or a plate. I try to stay away from Ziploc bags for environmental reasons unless I am freezing the chicken.
• All the cooking methods are for guidance only: As this recipe works well with several different chicken cuts the cooking times will vary. Just make sure that the internal temperature reaches 165 degrees F before consuming.

What to Serve With Greek Marinated Chicken?

For a Greek inspired meal, serve with pita and my garlic hummus. Here are just a few other grain or veggie dishes that also pair well with this marinated Greek chicken.

As a freezer meal, combine the raw chicken and marinade and freeze immediately. A day before you wish to eat it, defrost the chicken in the fridge. This can take up to 24 hours and during this time, it will marinate and can be cooked once fully thawed.

• Over the grain of your choice: Such as quinoa, brown rice, cauliflower rice, buckwheat kasha, or couscous.
• With pasta: Like this tomato pasta salad or even zucchini noodles.
• Alongside vegetable sides: Like grilled zucchini.
• Enjoy it cold with salad: Like this simple traditional Greek salad.

How to Store Leftovers

Storing: Allow the chicken to cool entirely before transferring it to an airtight container and storing it in the refrigerator for 3-4 days.

Freezer: Store in an airtight container and freeze for up to 3 months. Thaw in the refrigerator before eating or reheating.

Make Ahead Freezer Tips

This dish is perfect for making ahead and meal prep! Once cooked, it can be enjoyed hot or cold.

Once prepared and mixed, the marinade will last in the refrigerator for up to a week.

FAQs

More Easy Marinades

• Greek chicken kabobs
• Grilled lemon rosemary chicken
• Grilled chicken breast
• Cilantro lime chicken
• Chimichurri chicken

Need more ideas for chicken? Browse my collection of healthy chicken recipes for tons more ideas!

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Greek Chicken Marinade

This Greek Chicken Marinade is super easy, delicious and takes only 30 minutes to infuse the meat with flavors of the Mediterranean!

Course Dinner

Cuisine Greek

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 311kcal

Author Olena Osipov

Equipment

• Measuring cups
• Measuring tools
• Glass bowls
• Baking dish
• Ceramic skillet

Ingredients

• 3 lbs chicken thighs or breasts boneless & skinless
• 2 tbsp extra virgin olive oil
• 1 large lemon juice of
• 1 tbsp oregano dried
• 1 tbsp rosemary dried or fresh
• 2 garlic cloves grated
• 1 tsp salt
• Ground black pepper to taste
• Pinch of red pepper flakes

US Customary – Metric

Instructions

• In a medium bowl, add olive oil, lemon juice, oregano, rosemary, garlic, salt and pepper. Whisk with a fork.
• Add chicken to the bowl, poking and tossing with a fork. This will allow marinade to penetrate the meat. Cover and refrigerate for 30 minutes to 48 hours. The longer you marinate, the deeper the flavor.
• To pan fry: Preheat large ceramic non-stick skillet on medium heat and swirl a bit of oil to coat. Add chicken, cover and cook for 5-6 minutes. Flip and cook for another 5-6 minutes or until the thickest part juices run clear when poked with a knife or fork.
• To grill: Preheat grill on medium-high (450-500 degrees F) and rub with oiled paper towel. Place chicken on the grill, close the lid and grill for 8-10 minutes turning once. Do not overcook.
• To bake: Preheat oven to 450 degrees F. Rub bottom of large baking dish with oil and lay chicken breasts in a single layer. Bake uncovered for 25 minutes for thinner pieces to 35 minutes for 2 inches plus, or until 150 degrees F internal temperature.
• For all methods: Discard marinade. Make sure you let chicken rest. Place cooked chicken into a baking dish, cover with foil and let rest for 5 minutes. This step helps juices settle back into the meat.

Notes

• Store marinade: Once prepared and mixed, the marinade will last, covered, in the refrigerator for up to a week.
• Store chicken leftovers: Cool chicken and refrigerate in an airtight container for 3-4 days.
• Freeze: Freeze for up to 3 months.
• Freezer meal prep: Combine the raw chicken and marinade and freeze immediately. A day before you wish to eat it, defrost the chicken in the fridge. During this time, it will marinate and can be cooked once fully thawed.
• Don’t re-use the marinade: Unless you boil it first.

Nutrition

Calories: 311kcal | Carbohydrates: 3g | Protein: 49g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 652mg | Fiber: 1g | Sugar: 1g

The post Greek Chicken Marinade appeared first on iFoodReal.com.

I absolutely love this easy Greek salad! Where I live we have Greek restaurant fast food chain, OPA. My order always includes lamb pita wrap and a traditional Greek salad.

I swear it is the best salad I ever tried and have now recreated at home!

It is the perfect salad for a Mediterranean inspired dinner when paired with Greek chicken and quinoa tabbouleh salad, amazing!

First of all, everyone loves it. Secondly, it takes 15 minutes to make and is so flavorful, juicy and crispy.

Plus it contains my two favorite salad ingredients, cucumber and tomatoes, which I use in just about every salad I make including Mediterranean quinoa salad and avocado corn salad.

Eating healthy and fresh has so many healthy benefits. Let’s do it!

Why You’ll Love This Salad Recipe

This is one of my favorite healthy lunch ideas and dinner sides during the summertime!

• Flavorful: Full of fresh ingredients that taste amazing with minimal dressing it’s both lower in calories and filling.
• Affordable: We are so blessed to live in North America and have access to fresh produce year round.
• Nutritious: Veggie loaded this Mediterranean salad is brimming with healthy vitamins that are good for you!
• Easy to make: 15 minutes is all you need to bring this salad to fruition.

What is Greek Salad?

Authentic Greek salad, Horiatiki or Greek village salad as it’s called in Greece, is a simple salad consisting of fresh seasonal ingredients typically grown during the warmer months of spring into summer.

The classic combination of this salad includes cucumbers, tomatoes, green bell pepper, red onion, olives, and feta cheese tossed with a light vinaigrette. So simple but so fresh and flavorful!

Ingredients You Will Need

Although we might be located far from the Mediterranean, that doesn’t stop me from making this salad on repeat! These ingredients can be enjoyed in any season and in any locale.

• Tomatoes: In season, tomatoes are sweet, juicy and so tasty. Other months, I buy tomatoes on the vine. The extra cost and better taste is worth it to me.
• Cucumber: “Regular” English long cucumber works. No need to peel or seed but you can.
• Bell pepper: My personal preference is green bell peppers because they are less sweet. Red bell pepper is another favorite. Any color works, though!
• Red onions and olives: Kalamata olives are traditional in Greek feta salad. Be sure to buy pitted kalamata olives to save time!
• Feta cheese: Choose feta cheese in a block. Pre-packaged crumbled feta has anti-caking agents to prevent lumps, and we don’t need those food additives.
• Olive oil and red wine vinegar: Extra virgin olive oil is the best. Also, red wine vinegar makes a world of difference. Fresh lemon juice could be substituted in a pinch!
• Dried oregano, salt & fresh ground black pepper: Simple pantry spices that add bold flavor.

How to Make Traditional Greek Salad

Making this salad is so easy in only 4 simple steps!

Make dressing: Combine olive oil, red wine vinegar, dried oregano, salt, pepper and whisk. Sometimes I like to add grated garlic.

Chop: Chop veggies coarse into same size chunks for ultimate experience.

Crumble feta and slice olives in halves: I find whole olives too scarce and salty. Same with the feta cheese. Small salty crumbles will distribute evenly throughout.

Combine: Pour dressing on top and stir gently with a large spoon until combined well.

Serve immediately: Best served within 1 hour of combining.

Tips for Best Results

• Cut vegetables into similar sizes: Aim for one inch cubes so you can enjoy all the flavors in one bite.
• Eat sooner rather than later: Salad tastes best when eaten within one hour of combining.
• Kalamata vs. black olives: Kalamata olives are preferred here because of their salty, briny flavor profile. Black olives just don’t make the cut.
• Block of feta: Traditionally a block of feta is served on top of the salad vs. fresh crumbles.
• Optional add-ins: Capers for additional briny flavor or chickpeas for plant based protein.

Serving Recommendations

This versatile salad pairs well with so many mains. While amazing year round, I find that it’s perfect for summertime grilling season.

• Whole wheat pita bread and whipped garlic hummus are great for snacks or a light lunch.
• Feeding a hungrier crowd? Serve with a side like mediterranean zucchini recipe and easy baked chicken breast.
• Add healthy grill recipes protein such as grilled chicken breast, grilled salmon or even a turkey burger.
• For a complete Greek theme, try boneless leg of lamb roast. So good!

FAQs

Make Ahead and Storage

Make ahead tip: Add homemade dressing in your serving bowl. Then add salad ingredients on top but don’t toss until serving time. Everything stays crisp. Or refrigerate salad and dressing separately for up to 2 days, then combine before serving.

Travel tip: This classic Greek salad travels well to picnics and potlucks. Cover bowl with plastic and bring salad dressing in a jar with tight fitting lid. Easy!

Leftovers: Keep well in the fridge for up to 12 hours. There is no greens to get soggy, so salad has some longevity. But I find after 12 hours tomatoes start to go.

More Healthy Salad Recipes

• Tomato mozzarella avocado salad
• Italian chopped salad
• Tomato avocado salad
• Healthy cucumber salad
• Creamy cucumber tomato salad
• Healthy broccoli salad
• Cucumber bell pepper salad

Also, be sure to check out over 50 other healthy salad recipes. You will not be disappointed!

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Traditional Greek Salad

Traditional Greek Salad with tomatoes, vegetables, olives and feta cheese, plus olive oil and vinegar dressing! Authentic and flavorful taste.

Course Salad

Cuisine Greek

Diet Gluten Free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 143kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups
• Glass bowls

Ingredients

• 5 medium-large tomatoes cubed
• 2 large bell peppers cubed
• 1 long English cucumber cubed
• 1/2 cup red onion cubed
• 1 cup pitted Kalamata olives sliced in half
• 1/2 cup feta cheese crumbled
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp dried oregano
• 1/4 tsp salt
• 1/4 tsp ground black pepper

US Customary – Metric

Instructions

• In a small bowl, combine olive oil, red wine vinegar, oregano, salt and pepper. Whisk and set side.
• In a large bowl, add tomatoes, bell peppers, cucumber, onion, olives and feta cheese.
• Pour dressing on top and stir gently with a large spoon until combined well.
• Best served within 1 hour of combining.

Notes

• Make ahead: Refrigerate salad and dressing separately for up to 2 days, then combine before serving.
• Store: Refrigerate leftovers for up to 12 hours. Salad stays crispy for the evening, after – less.
• Tomatoes: I prefer tomatoes on the vine as they taste good even in winter months.
• Feta block: Crumbled feta has caking agents, so it’s best to buy a chunk and crumble yourself.

Nutrition

Serving: 1cup | Calories: 143kcal | Carbohydrates: 8g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 447mg | Fiber: 3g | Sugar: 5g

The post Traditional Greek Salad appeared first on iFoodReal.com.

Grilled chicken breast in the summer is our favorite, but we also rotate healthy grill recipes with grilled lemon rosemary chicken and grilled chicken thighs.

These Greek chicken kabobs are made with my Greek chicken marinade I’ve been making for years. The flavorful marinade is bright and zesty, yet so simple and who doesn’t love food on a stick?!

They’re a summer staple for grilling season and the perfect hand held food for any BBQ, potluck, or family gathering.

I marinate the meat in a generous amount of dried herbs which imparts a ton of Mediterranean flavor in as little as 30 minutes. Try it on grilled shrimp skewers!

You may also love these 5 chicken marinade recipes!

The kabob seasoning results in juicy, succulent pieces of chicken that are placed on a skewer alongside tender zucchini, crunchy bell peppers, red onions, fresh cherry tomatoes, and Kalamata olives.

Then they are grilled to a perfectly delicious char!

The best part is, this Greek chicken shish kebab recipe is super healthy. They’re not heavy, but they are filling and versatile.

They can be eaten on the skewer or as an appetizer, which our family loved, or you can serve them on a plate with your choice of healthy salad recipes. Either way, they’re fun to eat and summer dining at it’s finest.

Greek Chicken Kabobs Ingredients

An easy and flavorful marinade makes these tender juicy Greek chicken kabobs loaded with fresh, bright flavors!

• Chicken: Boneless skinless chicken breasts or thighs cut into 2” pieces.
• Zucchini: Zucchini cut into 1/2” rounds.
• Bell peppers: I used yellow bell pepper and green pepper, but you could use red bell pepper or orange and cut into 2” pieces.
• Cherry tomatoes: If you are not a grilled tomato fan, substitute with additional bell peppers.
• Pitted kalamata olives: Adds that traditional Greek salty taste.
• Red or white onion: Even if you don’t like onion, add them as they will impart flavor to the other skewer ingredients.
• Extra virgin olive oil: Adds additional flavor and is best for marinades.
• Fresh lemon juice and zest: Fresh not bottled for the best taste and the zest adds some zing! You could also add a splash of red wine vinegar for an additional acidic ingredient.
• Dried oregano: Adds a bold, earthy taste in this herb infused marinade.
• Salt & freshly ground black pepper: To season and taste.
• Cooking spray: I use Misto to prevent kebabs from sticking to the grill.
• Skewers: 14 short skewers or 7 long ones.

How to Make Greek Chicken Kabobs

This is the kind of healthy chicken kebabs dish you grill and the whole neighbourhood will wish they were dining at your house tonight!

Soak wooden skewers: Soak for at least 30 minutes to prevent a grill fire.

Marinate the chicken: In a large bowl add cubed chicken, olives, onion, garlic clove, lemon juice + zest, oregano, salt, and pepper. Toss to coat and marinate for 30 minutes – 24 hours. The longer meat marinates, the more flavorful it is and the faster it cooks.

Chop vegetables: Refrigerate if marinating chicken overnight, or set aside if marinating for 30 minutes. While your bell peppers could be marinated as well, do not marinate the zucchini. It will become mushy and too hard to skewer.

Assembly: Set up a prep station then skewer the meat in any order you would like. For reference, here is how I assemble the kabobs. I first slide on 2-3 chicken pieces, then onion, 2 olives, zucchini, tomato, 2-3 chicken pieces, 2 peppers and end with onion. Discard remaining marinade.

Preheat grill: Your grill needs to be around 500 degrees F or medium heat. Spray grates with cooking spray before turning on the grill. Alternately, you could use a grill pan.

Grill: Grill skewers with the lid closed. Turn every 2 – 3 minutes for even grilling. Kebabs are ready when chicken is cooked through, about 8 minutes.

FAQs

Can You Bake Kabobs in The Oven?

You can use the oven for this recipe which means you can enjoy it all year round.

Bake on high heat, anywhere from 400 degrees F for about 20 minutes to 450 degrees F for 15 minutes. You will still need to soak the wooden skewers and place them on a baking sheet with non-stick spray. Keep an eye on it!

Do I Need to Soak Wooden Skewers for Kabobs?

If you’re using wooden skewers, soak them for 30 minutes beforehand. This will help prevent them from burning on the grill.

No need to soak metal skewers, just in case you were wondering.

Tips for Best Results

Serving Suggestions

These Greek chicken kabobs taste best hot off the grill served over quinoa with fresh
traditional Greek salad and some crumbled feta with fresh parsley! Here are some other ways we enjoy them.

• With a side: Serve hot with Instant pot brown rice or healthy pasta.
• Salad: The flavors in Mediterranean quinoa salad or tomato pasta salad go so well with Greek chicken kabobs!
• In a wrap: Remove the chicken and veggies from the skewers and pack them in delicious warm pita bread. Top with crumbled feta, and a drizzle of tzatziki sauce.
• With a dip: Garlic hummus recipe is always a great choice.
• On a mezze platter: Place skewers on a giant platter and have an assortment of various marinated extra grilled items available like grilled zucchini, peppers, olives, and tomatoes. Add some feta and grilled lemon slices for a beautiful colorful platter for everyone to pick from.

Storing and Reheating Leftovers

Make ahead: Chicken is able to be prepped ahead and marinated for up to 24 hours. Alternately, you could prep and marinate the chicken in a sealed freezer bag/container (do not freeze vegetables). Thaw overnight in the refrigerator and chicken will marinate while thawing.

Storing: I recommend removing the meat and veggies from the skewers and store in an airtight container for up to 3 days. This way you will be able to preserve more freshness than if you kept them wrapped with plastic on a dish. Not to mention space in the fridge.

Reheating: I would recommend to just microwave the leftovers as a quick and easy way to not dry out the meat and have limpy veggies.

More Chicken Recipes to Try

• Grilled chicken salad
• Grilled BBQ chicken breast
• Grilled chicken burger
• Cilantro lime chicken
• Chili lime chicken
• Chimichurri chicken
• Yogurt marinated chicken

You may also enjoy browsing all my healthy grill recipes!

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Greek Chicken Kabobs with Easy Marinade

Flavorful Greek Chicken Kabobs with easy 30 minute marinade are grilled to perfection with juicy chicken and tender crisp veggies.

Course Dinner

Cuisine Greek

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Marinating Time 30 minutes minutes

Total Time 1 hour hour 8 minutes minutes

Servings 7 servings (2 kabobs)

Calories 239kcal

Author Olena Osipov

Equipment

• Glass bowls
• Measuring tools
• Measuring cups

Ingredients

• 2 lbs boneless and skinless chicken breasts or thighs cut into 2" pieces
• 1 large zucchini cut into 1/2" thick half rounds (2 baby zucchini into rounds)
• 2 large bell peppers cut into 2" pieces
• 14 grape or cherry tomatoes
• 28 Kalamata olives pitted
• 1 large red or white onion cut into 2" pieces
• 2 large garlic cloves grated
• 1 lemon zest and juice of
• 2 tbsp olive oil extra virgin
• 1 tbsp oregano dried
• 1 1/4 tsp salt divided
• 1 tsp ground black pepper divided
• Cooking spray I use Misto
• 14 short skewers or 7 long ones

US Customary – Metric

Instructions

• If using wooden skewers, soak for at least 30 minutes.
• In a large bowl add chicken, olives, onion, garlic, lemon juice + zest, olive oil, oregano, salt and pepper. Toss to coat and marinate for 30 minutes – 24 hours. The longer meat marinates, more flavourful it is and cooks faster.
• Chop veggies while meat marinating and you can refrigerate them as well. Prep skewing station.
• To skewer kabobs, here is the order I used – you can use any: 2-3 chicken pieces, onion, 2 olives, zucchini, tomato, 2-3 chicken pieces, 2 bell peppers, onion. Discard remaining marinade.
• Preheat grill on medium heat, around 500 degrees F, and spray with cooking spray.
• Grill skewers with lid closed turning every 2 – 3 minutes for even grilling. Kebabs are ready when chicken is cooked through, about 8 minutes.
• Remove from the grill and serve hot with pita bread, (Greek yogurt) tzatziki and traditional Greek salad.

Notes

• Store: Remove meat and veggies from skewers and store in an airtight container for up to 3 days. Reheat leftovers in microwave.
• Make ahead: Chicken can marinate for up to 24 hours.
• Uniform pieces: The key to cooked-through chicken and not burnt veggies at same time is to cut all ingredients into same size pieces.
• Skip tomatoes: You can use 3 bell peppers and omit tomatoes.
• Metal skewers do not need soaking.
• Grills vary: Cooking time will vary depending on the age and make/model of your grill. Use your judgement and experience with your grill.

 

Nutrition

Serving: 2kabobs | Calories: 239kcal | Carbohydrates: 8g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 643mg | Fiber: 3g | Sugar: 4g

The post Greek Chicken Kabobs with Easy Marinade appeared first on iFoodReal.com.

Just like lemon pepper chicken and lemon garlic chicken, all these chicken recipes look impressive but are so easy to make!

Whenever I see crispy coated thin chicken breast cutlets, smothered in sauce and dotted with garlic bits, caper or lemon wedges, I think of a luxurious Italian Restaurant. Are you the same?

Well, friends, you can make this easy healthy lemon chicken recipe at home. All there is to this delicious lemon chicken breast is coated in flour and quickly pan seared chicken with lemon butter sauce.

You will love it! As much as I think you may also love this lemon chicken orzo soup and lemon chicken pasta recipe.

Why This Recipe Works?

• 30 minutes: The best easy lemon chicken recipe that meets all requirements of a busy home cook.
• Flavorful: The star of the dish is obviously fresh lemon butter sauce with garlic morsels.
• Healthy: Healthy lemon chicken breading consists of wholesome almond flour full of healthy fats. Amount of butter is only 3 tablespoons per entire recipe. And then 2 pounds of lean chicken breasts. Saturated fat is only 4 grams per serving.
• Gluten free: If you use all-purpose gluten free flour blend or almond flour.

Ingredients for Healthy lemon Chicken Recipe

Literally just 6 simple ingredients, besides oil, salt and pepper, and 30 minutes separate you and the best healthy lemon chicken recipe! Please see more variations in tips section below.

• Chicken: We use boneless and skinless chicken breasts. Chicken tenders are great too!
• Almond flour: Pan frying chicken in almond flour in oil on the non-stick skillet ensures it doesn’t soak up too much oil. Any flour like all-purpose, gluten free etc. works though.
• Lemon: Amount of lemon depends on how tart you like your lemon chicken. Not sure? Start with less.
• Butter and oil: I use olive oil for searing chicken and butter is to “sweeten” the sauce and offset lemon tartness.
• Chicken stock: Low sodium chicken stock creates volume for the healthy sauce. Worst case scenario, you can use water.
• Garlic, salt and pepper: Garlic sauteed in a bit of butter is always a good idea for any sauce.

How to Make Healthy Lemon Chicken

Our easy healthy lemon chicken recipe is quick and uber delicious.

The key is having chicken breasts sliced, dredging station prepped and garlic minced before you begin to fry the chicken cutlets. After that it is literally 15 minutes until buttered lemon chicken dinner is ready!

Prep and season chicken: Slice chicken breasts into thin cutlets lengthwise. This step eliminates messy pounding, however you can do that as well if you like really thin cutlets. Sprinkle with salt and pepper generously on both sides.

Pan sear the chicken: Pre-heat ceramic non-stick skillet until hot and oil sizzles. Dredge each cutlet in flour, then pan sear for about 4-5 minutes per side. You can pack them tightly and add a bit more oil as chicken soaks it up. Add a bit of butter and garlic and saute until fragrant.

Deglaze the skillet: Add stock, lemon juice and zest, and more butter. Let mixture boil for 2 minutes to make luscious lemon butter sauce.

Pour lemon butter sauce over chicken and that is all to scrumptious best healthy lemon chicken recipe in the world!

What to Serve with Lemon Chicken Breast?

This lemon chicken with butter sauce tastes great with one of these sides: Instant Pot mashed potatoes, cucumber and tomato salad or garlic green beans.

Also try it cold. As a kid growing up in Ukraine, deli meat was expensive and no microwaves.

We often ate leftover ground chicken burgers and cutlets cold on a slice of bread as a sandwich. I still enjoy chicken dishes this way besides freshly cooked, of course.

Can I Use Chicken Thighs Instead?

Yes, if you prefer to use chicken thighs in this healthy lemon chicken recipe, you will need about 9-10 pieces of boneless and skinless chicken thighs. Do not cut them into thin cutlets. I recommend to pound them a little bit with a mallet into uniform size pieces.

Also please note that cook time might be a tad bit longer. It depends on the thickness of chicken thighs you purchase at the grocery store. They all differ.

To see if your lemon chicken chicken thighs are ready, just make a small incision in the middle. If juices run clear, chicken is cooked. Or until internal temperature reaches 165 degrees F on an instant-read thermometer.

More Tips and Variations

This healthy lemon chicken recipe ticks all the boxes for a busy home cook. Use what you have on hand and to suit your family’s taste buds.

• Lemon size: My lemon was from Costco, so giant. You can use less lemon juice if you don’t like very tart lemon chicken.
• For lemon garlic chicken: Add more garlic. Especially, if you grate garlic, dish will be more garlicky. If you mince it – more lemony.
• Add white wine: You can replace some of chicken stock with a bit white wine. I wouldn’t use only wine because dish is already acidic from lemon. I would not use a lot of white wine, if any, because we have acidic lemon here.
• Make less: Feel free to cut this lemon chicken recipe in half to feed 2-3 people. Leftovers taste cold very good though and last for days.

Can I Make This Ahead?

If you like to make dinner in advance, you can refrigerate uncooked and seasoned chicken in a container covered for up to 2 days. Also store lemon zest and juice in another container. Get ingredients ready while skillet is preheating and cook as per recipe.

If you like to meal prep for easy grab-and-go lunches, keep a container of cooked healthy lemon chicken breasts in the fridge. It should last about 3-5 days. Then slice and serve on top of any healthy salad recipe, it tastes amazing cold!!!

This lemon chicken breast recipe tastes very-very good cold! But if you would like to enjoy it warm, reheat by simmering on the stove with a splash of water or chicken stock while covered.

If you have an air fryer, cook it for 4 minutes at 400 degrees F. It will come out crispy and like fresh!

Can I Freeze It?

Yes, you can freeze this healthy lemon chicken recipe! Cook and cool it, then place in an airtight container and freeze for up to 3 months. Thaw completely on a counter for a few hours or in the fridge overnight before reheating. Reheat as per instructions above.

FAQs

Enjoy this healthy lemon chicken recipe, friends! Please let me know in comments below how you liked it!

More Favorite Chicken Recipes

• Lemon chicken and asparagus
• Cilantro lime chicken
• Grilled lemon rosemary chicken
• Healthy orange chicken

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Healthy Lemon Chicken Recipe

This Healthy Lemon Chicken Recipe is coated in almond flour, fried until crispy, then drizzled with the best lemon butter sauce.

Course Dinner

Cuisine North American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 259kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 2 lbs 4 large chicken breasts boneless and skinless
• 1 large lemon zested
• 4 tbsp lemon juice from 1 large lemon
• 1 tsp salt
• Ground black pepper to taste
• 3/4 cup almond flour any flour works
• 3 tbsp olive oil extra virgin
• 3/4 cup chicken stock low sodium
• 2 large garlic cloves minced or grated
• 3 tbsp butter unsalted
• Parsley, basil, lemon wedges for garnish

US Customary – Metric

Instructions

• Slice each chicken breast in half lengthwise. Thicker parts can be sliced one more time. This step eliminates the need to pound the meat. Sprinkle chicken on both sides with salt and pepper and transfer to a plate.
• In a shallow plate add flour. Prep other ingredients. Everything has to be ready before you start cooking. Preheat large ceramic non-stick skillet on medium heat and swirl 2 tsp oil to coat.
• Dredge chicken in flour on both sides and add to the skillet as many as you can fit.
• Cook chicken for 4-5 minutes on each side and transfer onto a plate. Repeat with remaining chicken, adding more oil as necessary and reducing heat as skillet gets hotter.
• Add 1 tbsp butter and garlic, saute for 20 seconds, stirring often. Add chicken stock, lemon zest and juice, 2 more tbsp of butter and bring to a boil while scraping the bottom. Cook for 2 minutes.
• Add chicken back to the skillet and spoon lemon butter sauce over it. Alternatively, if you placed chicken in a serving dish after pan searing, you can pour sauce over it right there.
• Sprinkle with parsley or basil and garnish with lemon slices, if desired. Serve warm with mashed potatoes, Instant Pot quinoa or cauliflower mash and simple green beans or cucumber and tomato salad.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days. It tastes very-very good cold but you can reheat it by simmering on the stove with a splash of water or chicken stock covered.
• Freeze: In an airtight container for up to 3 months. Thaw completely on a counter for a few hours or in the fridge overnight before reheating.
• Other meat: Chicken tenders would work. Also boneless chicken thighs can be used, however cook time might be a tad bit longer.
• Lemon size: My lemon was from Costco, so giant. You can use less lemon juice if you don’t like very tart lemon chicken.
• For lemon garlic chicken: Add more garlic. Especially, if you grate garlic, dish will be more garlicky. If you mince it – more lemony.
• Add white wine: You can replace some of chicken stock with a bit white wine. I wouldn’t use only wine because dish is already acidic from lemon.
• Make less: Feel free to cut recipe in half to feed 2-3 people. Leftovers taste cold very good though and last for days. Just sayin’.

Nutrition

Serving: 2cutlets | Calories: 259kcal | Carbohydrates: 10g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 461mg | Fiber: 2g | Sugar: 1g

The post Healthy Lemon Chicken Recipe appeared first on iFoodReal.com.

If you love lemon desserts, check out this healthy lemon zucchini bread, healthy lemon poppy seed muffins, and lemon zucchini muffins.

A smell of freshly cut lemon every morning when I make lemon water has inspired these healthy lemon bars. Don’t you love it too?!

Unlike traditional lemon bars filled with more butter, refined sugars, and white flour, this healthy lemon bar recipe uses unrefined maple syrup, almond flour, and lower quantities of sugar and butter.

We also love these healthy lemon cookies and healthy lemon poppy seed bread come springtime. I think you should try too!

Better yet, even with those ingredient swaps, these lemon squares still taste creamy, sweet, and like most decadent lemon dessert!

In fact, these almond flour lemon bars make for a wonderful addition to any potluck, game day, BBQ or Easter party. Just keep in mind they taste best when chilled, so plan ahead. And this is the best healthy lemon bar recipe ever because it has to be chilled only for 1 hour!

You may also love to browse these 20 almond flour recipes!

Ingredients to Make This Recipe

Believe me when I say these are easy healthy lemon bars. All you need is 7 ingredients and that is including vanilla extract. You can whip them up any time with simple pantry and fridge staples.

Here is a breakdown what you will need:

• Almond Flour: It is the perfect choice for a healthy lemon bars recipe as it’s fluffy and moist. You can use store-bought almond flour or here is quick and easy almond flour recipe. You may also be able to use almond meal.
• Cornstarch: This will help absorb extra moisture in the dough. Arrowroot powder or tapioca starch would also work.
• Butter: This will help to bind everything together. You can use melted coconut oil instead for dairy free lemon bars.
• Eggs: You need four large eggs. No need them to be at room temperature.
• Lemons: You’ll need lemon juice and zest. For these healthy lemon bars, I love to use fresh, juicy Meyer lemons, not bottled juice! Regular lemons work as well and you will need 4-5 lemons. Buy an extra one in case they turn out less juicy.
• Maple Syrup: It is healthier and refined sugar free. Feel free to swap it out with another liquid sweetener like agave or honey (will have a stronger flavor).
• Vanilla Extract: I use pure vanilla extract for the best results.
• I also use Misto cooking spray.

How to Make Healthy Lemon Bars

This healthy lemon bar recipe couldn’t be easier to make. Alternatively, you could make healthy lemon squares, 12 or 18 depending on how big you want them. Or bite-sized little lemon slices, just chop each square into four smaller pieces for 36 pieces or make 16 larger squares.

Here is what you have to do:

Prep the pan and make the crust: Line an 8 x 8-inch baking dish with parchment paper, leaving a slight overhang. Stir well all crust ingredients and press into a pan. Then bake it for 15 minutes.

Make the lemon filling: Meanwhile, as the crust cooks, whisk lemon filling ingredients until there are no cornstarch lumps and egg strands left.

Bake the bars: Carefully pour the filling in one corner of the pan while crust is warm, and bake for a further 15-20 minutes, or until the lemon bar filling is firm with a slight jiggle in the middle.

Chill and slice: Let the bars cool for 30 minutes at room temperature and then about an hour in the refrigerator until firm. Then cut the square into 9 equal pieces, optionally dust with icing sugar, and serve!

Love strawberries? Try these healthy strawberry bars with an almond flour crust, too!

FAQs

More Tips for Best Results

• The crust floated into the filling during baking: To avoid crust mixing with the filling, make sure to check the crust for cracks after baking. Then pour filling immediately while the crust is hot and do so slowly in the corner of the pan.
• Air bubbles in the lemon bars: If you have little air bubbles at the top of your baked lemon bars, don’t panic. This is normal and is just air releasing and rising from the eggs. Also don’t whisk too much air into the filling.
• My lemon filling has white specks in it: Next time make sure to whisk the eggs better. White specks are cooked egg whites.
• Adjust the lemon and/or sugar: Made a batch and wish they were more sharp or sweet? No problem, just adjust the amount of lemon juice or maple syrup next time!

How to Store Lemon Bars

You can store these healthy lemon bars in a cool, dry place for 1-2 days or the fridge for up to 5 days.

You can also make them the day before, store in the fridge and slice before serving. If you want to dust them with powdered sugar, then only do so right before serving. Otherwise, the sugar will melt into the bars.

Can I Freeze Them?

Yes, you can freeze gluten free lemon bars. Place them on a baking tray, not touching, and freeze until solid. Then transfer to a freezer-safe bag for up to three months and just pop one onto the counter (or within the fridge) to thaw. You might also like these healthy key lime pie bars!

More Healthy Dessert Bars

• Healthy strawberry cheesecake bars
• Healthy key lime pie bars
• No bake peanut butter oatmeal bars
• Blueberry oatmeal crumble bars

Check out my complete collection of healthy dessert recipes too!

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Healthy Lemon Bars

Easy Healthy Lemon Bars with delicious shortbread almond flour crust and a zesty light lemon filling! These lemon squares are also naturally sweetened for a perfect spring treat!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 9 bars

Calories 294kcal

Author Olena Osipov

Ingredients

For the Crust:

• 1 3/4 cups almond flour
• 1 tbsp cornstarch
• 1/4 cup butter melted
• 1/3 cup maple syrup
• 1/2 tsp pure vanilla extract

For Lemon Filling:

• 4 large eggs
• 1 lemon, zest of
• 1/2 cup lemon juice 3 large lemons (I used Meyer lemons)
• 1/2 cup maple syrup
• 3 tbsp cornstarch
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line square 8 x 8 baking dish with parchment paper and spray with cooking spray. Set aside.
• In a medium bowl, add almond flour, 1 tbsp cornstarch, melted butter, maple syrup and vanilla extract. Stir with spatula until well mixed, transfer to prepared baking dish and flatten with hands and spatula into an even layer. Bake for 15 minutes.
• In the meanwhile, in a large bowl, add eggs, lemon zest, lemon juice, maple syrup and cornstarch. Whisk very well until no white strands.
• Remove crust from the oven and very carefully pour filling on a side on top (abrupt pouring will lift the crust). Place back in the oven and bake for 15-20 minutes or until firm but still a bit jiggly in the middle.
• Remove from the oven and let cool on the counter for 30 minutes. Then transfer to the fridge to firm up for another hour.
• Cut into 9 squares, dust with icing sugar (if you wish) and serve chilled.

Video

Notes

• Store: In a cool dry place for a few days or freeze for up to 3 months.
• Freeze: I like to freeze lemon bars on a baking tray (not touching) until solid and then transfer them to a freezer safe bag for up to 3 months. Whenever you want one, just pop it out onto the counter or within the fridge to thaw.
• Honey: You can use honey but lemon bars will have more overpowering taste of honey. It is personal preference.
• Bottled lemon juice: I recommend to use freshly squeezed lemon juice for best taste.
• Cornstarch: It thickens the filling and absorbs the moisture in the dough. You can substitute with arrowroot powder.
• Coconut oil: I believe you can use instead of butter, I have not tested though. Butter makes crust more soft and less crumbly.

See recipe post for more tips and FAQs.

Nutrition

Serving: 1bar | Calories: 294kcal | Carbohydrates: 29g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 76mg | Fiber: 2g | Sugar: 19g

The post Healthy Lemon Bars appeared first on iFoodReal.com.

This is hands down, one of my favorite leafy green salads and close runner-ups are this spring mix salad, lettuce salad or strawberry spinach salad!

Lemon kale salad is my “default” kale salad. Once in a while, I get a craving for chewy leafy kale leaves with a punch of garlic, lemon and parmesan. Kind of like a healthy, more nutrient-dense version of Caesar salad.

That is when I make this easy lemon garlic kale salad. Quick to whip up and I have ingredients on hand 99% of the time. It is simple enough for a weeknight dinner, yet fancy for guests and holidays at the same time. It works as a side dish for just about everything! Healthy chicken Alfredo, oven baked chicken breast or healthy grill recipes pair well with this kale salad with lemon dressing. And for a soup and salad combination, try pairing it with chicken noodle vegetable soup or lentil spinach soup.

Let me convince you to love this hearty green as much as I do! I love that kale is so versatile – use it in a green smoothie or add a pop of color and nutrients to pasta dishes. Prepared correctly in a salad, it’s tender yet crunchy and there is no need to massage it. The key is to thinly slice or evenly chop your kale to ensure that each piece is coated in the dressing. The lemon juice will help ‘break down’ the toughest kale pieces. And the best part? If there any left, kale is hearty enough to hold it’s own in the fridge for a few days – hello, meal prep friendly (other salads can’t claim that)!

This kale parmesan salad is great make year round! Kale is usually a very affordable green to buy at the grocer, no matter the season but if you are lucky enough to pick it up from your local farmers market during the summertime, do it! So, is kale good in a salad? You betcha it is! And this lemon garlic kale salad is here to convince you of that fact.

Why This Recipe for Lemon Garlic Kale Salad Works?

• Lemon. It’s no secret that kale is a ‘tougher’ lettuce – the acidity of lemon helps break down the fibrous leaves of kale making it more tender and easier to chew.
• Olive oil, salt and garlic. This combination with the fresh lemon juice makes your kale less bitter and transforms the flavor of kale into a ‘taste buds dancing’ type of salad.
• Balanced flavors. Acidic lemon, salty parmesan and toasty crunchy nuts make the flavor profile of this kale salad amazing!
• Budget friendly. Kale is a very affordable year round lettuce. It also holds up well in the fridge, making it perfect for meal planning.
• Meal prep-able. Kale holds up well even after you ‘dress’ it! I recommend eating it within 24 hours, although, it will keep for a few days in the refrigerator (the kale will continue to get softer, the longer it sits, but still tastes great!)
• Nutritious superstar. Kale contains vitamins A, K, B6 and C, calcium, potassium, copper and manganese – with this impressive nutrient line-up, I guess the only question is why aren’t you eating more of this rockstar lettuce?

Ingredients for Kale Salad with Lemon Dressing

• Kale: Use curly or lacinato kale, I prefer curly in this salad, see more notes below on kale types.
• Olive oil: For dressings, my go-to oil is extra virgin olive oil.
• Lemon: Freshly squeezed – it not only tastes better but doesn’t contain any preservatives.
• Parmesan cheese: Freshly grated from a block for both taste and to avoid anti-caking agents founds in shredded.
• Almonds, hazelnuts or brazil nuts: These three I find to add the best taste, but you could also use walnuts! Pine-nuts is another option (although pricier!).
• Garlic: When is fresh garlic ever not a good idea? Again, fresh garlic will add the best taste.
• Salt and pepper: To season and taste.

What Type of Kale Can I Use?

I absolutely love kale. Do you? I go through stages, though! Fall and winter kale cravings truly hit. Must be lack of summer produce and remember kale one of those affordable year round lettuces at the grocer.

• Green kale (pictured below on left): Green kale is leafy, curly and light green kale variety. It has thick prominent ribs and creates a lot of volume in a salad bowl. It is more chewy than other kale. I can’t explain but kale choice depends really on the cravings. Once you try both kinds, you will know what I mean. Right?
• Lacinato “dinosaur” kale (pictured below on right): This is kale with dark green, long and narrow leaves with bumps. Hence, the name. It does look like a dinosaur skin and is very soft compared to green kale. I like to use it for kale Caesar salad because it is less voluminous and you get more dressing with each bite.

You can use any kale to make this kale salad with lemon dressing. I personally do not love purple kale for this lemon kale salad recipe. Or maybe at all.

How to Make Kale Parmesan Salad with Lemon

• Prep kale: Make sure to remove the leaves from the ribs and chop them finely.
• No need to massage it: If you read many recipes online, most say you do. Well, I don’t. I just don’t think this extra step is necessary with this simple kale salad. The keyword is “chopped”. Then lemon juice in the salad dressing helps to break down the fibers of raw kale within minutes.
• Toast nuts: Cook nuts in a skillet until fragrant and lightly browned. Watch closely not to burn and stir often.
• Make dressing: This is the best kale salad dressing based on quality extra virgin olive oil. Freshly squeezed lemon juice adds acidity that is so essential to any salad dressing. And how this Ukrainian could skip a zip from freshly grated garlic?! 
• Combine and mix: And once you drizzle this lemon-y garlic vinaigrette over finely chopped kale, toasted nuts and freshly grated Parmesan cheese, it makes the best kale salad ever!

Tip: Kale salad might be a pain to mix because of its volume. To toss kale salad, I like to use Pyrex bowl with a lid and shake well. Then when I remove the lid, I give shrunk kale a few more final stirs.

Optional Add-In’s and Variations

• Red pepper flakes: Add just a pinch in with the dressing to give it a ‘kick’.
• Lemon zest: Love lemon? Zest some of the lemon peel and include it in the dressing.
• Walnuts or pine nuts: Suitable replacements for your nuts.
• Nut free? Try some sunflower seeds or even toasted chickpeas.
• Dairy free? Sprinkle a little nutritional yeast on the salad or buy a good dairy free parmesan to use instead.
• Other cheeses: Goat cheese or feta would also be great in this salad.
• Dried cranberries/apples: These would be great to add for a holiday salad – Instant Pot beets would also be a nice way to add color and nutrients!
• Winter squash: Sauteed butternut squash would make this a lovely salad to serve during autumn.
• Avocado: Dice it or slice it and it will add a creaminess to the salad.
• Dijon mustard: Adds bold flavor to the dressing.
• Sweetener: If you find lemon too tangy for you, add a touch of sweetener to balance the dressing – I recommend a liquid sweetener such as maple syrup, honey or agave.

Tips for Best Kale Salad Recipe Results

• Fresh, quality ingredients: Freshly squeeze lemon juice vs. bottle, fresh grated parmesan from a block vs. pre-shredded will really make a difference in the fresh taste!
• Remove the kale ribs: They are way too tough to eat! Save them and sauté in olive oil later or if you have high powered blender, you could possibly use them in a smoothie.

• Chop kale into thin strips: Thinner strips allows the dressing to evenly coat. Alternately you could chop evenly into bite sized pieces.
• Toss kale really well: I like to put the dressed kale in a large pyrex bowl, cover with a lid and shake! You could also use your hands to toss it.
• Chill dressing first: If you have time, make the dressing first and then chill while preparing the remaining ingredients – this makes for a colder, refreshing salad, especially if you are making this kale salad with lemon dressing on a hot summer day or warm autumn evening.

FAQs

Serving Recommendations

This kale salad is the ultimate side salad for any dish you can think of. It’s simple and flavorful without taking over. Kale parmesan salad goes well with beef, chicken or turkey as well as pasta, soups and grain bowls! Here are some my favorite ways to pair it.

• Slow cooked meats: Roast compliments leafy greens so well.
• Baked or grilled proteins: Oven baked chicken breast or grilled chicken breast, shrimp skewers on the grill, salmon or even turkey burgers would make excellent mains to this salad.
• Pasta dinners: Spaghetti, pesto pasta or pasta with zucchini and tomatoes are great options!
• Soups: Minestrone, split pea, turkey meatball – there are so many great soups/stews that pair well with this salad!
• Sheet pan dinners: Sheet pan chicken and veggies or roasted chicken thighs and potatoes.

Making Lemon Kale Salad Recipe in Advance

Storing: Unlike its cousins, kale is a very sturdy leafy green. You can store salad leftovers for up to 36 hours without salad becoming soggy.

Make ahead: If you would like to make salad ahead, prepare kale leaves and store in a zip top bag for up to 7 days. I often meal prep kale like this for easy use throughout the week. If you buy chopped kale in bags, you might have to remove the ribs.

Then store toasted nuts in a dry place. Salad dressing can be made for up to 7 days in advance and refrigerated. Remove it from the fridge 30 minutes ahead of serving to allow olive oil to warm up.

More Kale Salad Recipes

• Kale salad with poppy seed dressing
• Baby kale salad
• Apple cinnamon walnut kale salad
• Winter fruit kale salad
• Mexican kale salad

Alternatively, check out this big list of healthy salad recipes for more salad inspo!

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Lemon Kale Salad with Garlic and Parmesan

Flavorful, easy and no massaging Lemon Kale Salad with toasted nuts and fresh Parmesan cheese is tossed in a lemon and garlic dressing and ready in only 15 minutes. This healthy kale parmesan salad pairs well with any dinner pasta dish, grilled protein, or holiday main. Or use it for a classic soup and salad lunch combo! However you pair it, this simple, fresh kale salad with lemon dressing will be your new favorite go-to side dish!

Course Salad

Cuisine Ukrainian

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings (side dish)

Calories 175kcal

Author Olena Osipov

Ingredients

• 1/2 cup nuts like almonds hazelnuts, brazil or macadamia, coarsely chopped
• 1 large bunch of kale 6 cups chopped
• 1/4 cup Parmesan cheese freshly grated
• 1/4 cup extra virgin olive oil
• 1/2 large lemon 2 tbsp, juice of
• 1 small garlic clove grated
• 1/2 tsp salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• Remove ribs from kale, rinse with cold water and spin in a salad spinner.
• Chop into thin stripes and add to a large salad bowl.
• Toast nuts in a skillet on medium heat until fragrant, stirring often. Transfer to a salad bowl.
• Add Parmesan cheese and toasted nuts to the salad bowl.
• In a small bowl, add olive oil, lemon juice, garlic, salt and pepper. Whisk with a fork and pour over salad.
• Stir gently until well combined. Serve within a day.

Notes

Store: You can store salad leftovers for up to 36 hours without salad becoming soggy.

Nutrition

Calories: 175kcal | Carbohydrates: 5g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 266mg | Fiber: 1g | Sugar: 1g

The post Lemon Kale Salad with Garlic and Parmesan appeared first on iFoodReal.com.

Other family favorites include this healthy lemon chicken recipe, lemon pepper chicken recipe and lemon garlic chicken.

Grilled lemon rosemary chicken requires just 30 minutes of marinating time. The results are delicious, fresh, bright, and super moist grilled chicken breasts.

Plus, if you’ve never tried grilled lemon before, you are missing out! Not only does the grill lightly caramelize and sweeten the lemon. But once placed over the grilled chicken, the juices from the lemon run down the meat, moisturizing it further and enhancing the lemon and rosemary flavors even more.

Ingredients You Will Need

This grilled lemon rosemary chicken marinade contains just 6 simple ingredients including the salt and pepper. Plus chicken breasts!

• Chicken: You can use boneless skinless chicken breasts or chicken thighs. When using chicken breasts, use 3-4 large chicken breasts cut in half. You can also use boneless skinless chicken thighs and no need to cut them in half.
• Lemons: This is a chicken recipe where you need fresh, real lemons and not bottled lemon juice. We’ll be using the juice and zest of one lemon and slicing the second lemon for the lemon rosemary marinade for grilled chicken.
• Rosemary: Use fresh rosemary sprigs and mince the leaves for the best results. However, you could also use 2 tablespoons dried rosemary instead for the grilled lemon rosemary chicken breast.
• Garlic: Feel free to adjust the amount to personal taste.
• Olive oil: I use extra virgin olive oil. You could use another neutral cooking oil. 
• Salt and Pepper: To season. Feel free to adjust this to your liking.

How to Make Grilled Lemon Rosemary Chicken

Here is how to make grilled lemon rosemary chicken. You can marinate the chicken for as little as 30 minutes or overnight, based on how much time you have.

Prepare the chicken: Cut each chicken breast in half to make 6-8 thinner chicken cutlets. If you use chicken thighs, there’s no need to cut them in half. 

Marinate it: In a large bowl, add the chicken, lemon juice and lemon zest, rosemary, garlic, olive oil, and salt and pepper.

Stir well to coat the chicken evenly, then cover with plastic wrap and refrigerate for a minimum of 30 minutes and up to 24 hours. Make sure to discard any of the leftover lemon rosemary marinade for food safety reasons!

Grill the lemon rosemary chicken: Preheat your grill over medium heat (around 500F) and spray liberally with cooking spray. Add the chicken and lemon slices in a single layer to the grill and grill for 5-6 minutes, covered.

Then turn grilled lemon rosemary chicken breasts over and place one of the grilled lemon slices over each chicken piece. Cover and grill for a further 5-6 minutes. 

Allow it to rest: Once cooked, serve the lemon rosemary chicken breast with the lemon slices and then enjoy with the sides of your choice!

Recipe Notes and Tips

• To avoid overcooked chicken: To avoid overcooked chicken, I recommend removing it from the heat when the internal temperature reaches 155-160F. It will increase to 165F while the chicken rests. Insert a meat thermometer into the thickest part of chicken breast.
• Do not marinate too long: Avoid allowing the chicken to marinate for more than 24 hours. Due to the lemon in the marinade, the acid will begin to break down the meat and negatively impact the results, making it tough. 
• Allow chicken to rest: Remove the grilled lemon rosemary chicken from the grill and allow it to rest on a platter, covered, for 5 minutes. This will allow the juices to redistribute. Then, serve and enjoy!
• If the chicken is uneven in thickness: You can use a meat mallet to lightly pound them to an even thickness. 

Add-ins and Variations

• For heat: Feel free to add a pinch of red pepper flakes to the chicken marinade for some spice.
• Paprika: A little bit of smoked paprika will enhance the flavors in the lemon rosemary chicken marinade and the smokiness of the grilling method. 
• Grilled vegetables: While you’re grilling the chicken, it’s the perfect time to whip up this marinade for grilled vegetables and grill some veggies with it after grilled chicken is done. 
• Other extras: If you’re looking for other ingredients to pair with the lemon and rosemary, sun-dried tomatoes or kalamata olives could also work well. You could also combine the rosemary with a bit of parsley.

Serving Recommendations

I love to serve this grilled lemon rosemary chicken with pita, veggie kebabs, and tzatziki sauce. However, there are several dishes you can pair it with, including:

• Salad: It pairs wonderfully with leafy salads like a Caesar salad or this lemon kale salad.
• Grains or mash: Serve with a side of quinoa, brown rice, or other grains. You could also serve it alongside quinoa salads like this Mediterranean quinoa salad.
• Potatoes: Chicken and potatoes are a classic combination. This grilled lemon chicken pairs wonderfully with mashed potatoes.
• Pasta: You can serve this chicken with warm pasta, spaghetti or as part of a tomato pasta salad. Orzo or couscous would also pair well.
• Veggie sides: Serve the chicken alongside roasted asparagus recipe or Mediterranean zucchini.
• Wraps and bread: You can also serve the chicken within healthy lettuce wraps, pita, sandwich, etc.

How to Store Grilled Lemon Rosemary Chicken

Store: Refrigerate grilled lemon rosemary chicken leftovers in an airtight container for up to 5 days. Aim to have it in the fridge within two hours!

Freeze: Cool completely before transferring to a freezer-safe container and freeze for up to 3 months. Allow chicken to thaw in the refrigerator before eating or reheating. 

FAQs

More Grilled Chicken Recipes to Try

• Greek chicken
• Grilled chicken burger
• Grilled chicken thighs
• Cilantro lime chicken
• Greek chicken kabobs
• Grilled chimichurri chicken
• Grilled chicken salad
• Chicken street tacos
• Grilled BBQ chicken breast

You might also enjoy browsing through my entire collection of healthy grill recipes or healthy chicken recipes!

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Grilled Lemon Rosemary Chicken

This Grilled Lemon Rosemary Chicken is tender, juicy, and packed with flavor with as little as 30 minutes of marinating.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 340kcal

Author Olena Osipov

Ingredients

• 2 lbs chicken breasts (3-4 medium to large) boneless & skinless
• 2 large lemons 1 – juiced and zested, 2nd one – cut into slices
• 2 rosemary sprigs leaves removed & minced
• 2 large garlic cloves grated
• 2 tbsp olive oil extra virgin
• 1 tsp salt
• 1 tsp ground black pepper
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Cut each chicken breast in half to make 6-8 thinner chicken cutlets.
• In a large bowl, add chicken, lemon juice + zest, rosemary, garlic, olive oil, salt and pepper. Stir with tongs to coat evenly, cover with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
• Preheat grill on medium heat around 500 degrees F and spray with cooking spray. Add chicken and lemon slices in single layer to the grill. Discard the marinade.
• Grill for 5 – 6 minutes covered, turn chicken over and place a lemon slice grilled side up on top. Cover and grill for another 5 – 6 minutes.*
• Remove chicken from the grill onto a platter, cover and let rest for 5 minutes. Serve hot, with pita, veggie kebabs and tzatziki, if desired

Notes

• Make ahead: Allow chicken to marinate overnight in the refrigerator. Freezer meal: Add the chicken and marinade to a large Ziploc/silicone bag and freeze for up to three months (will marinate while it thaws).
• Store: Refrigerate chicken covered for up to 5 days.
• Freeze: Cool completely, transfer to a freezer-safe container and freeze for up to 3 months.
• Chicken thighs: You can use boneless and skinless chicken thighs. No need to cut them in halves though.
• Dried rosemary: Replace fresh rosemary with 2 tbsp minced dried rosemary.
• Do not marinate past 24 hours: Main ingredient in this lemon rosemary marinade is lemon juice. Acid will start breaking down the meat after a full day.
• *Grills vary: Cooking time will vary depending on the age and make/model of your grill. Use your judgement and experience with your grill.

Nutrition

Serving: 2cutlets | Calories: 340kcal | Carbohydrates: 6g | Protein: 49g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 633mg | Fiber: 2g | Sugar: 1g

The post Grilled Lemon Rosemary Chicken appeared first on iFoodReal.com.

Healthy chicken skillets, soups, salads and baked chicken breast and thigh recipes that are fairly quick, juicy, crispy and tender.

Chicken is our go-to meat. I love chicken for its health benefits compared to other meat, affordability and accessibility. Chicken is a blank canvas that can take on any seasonings and become a delicious healthy clean meal.

We have over 140 healthy chicken recipes on the blog and this is only half of them. Please enjoy!

Health Benefits of Chicken

• Chicken is a source of lean protein, vitamins B3 and B6, and selenium. If you live a healthy lifestyle, it doesn’t mean you have to cook only healthy chicken breast recipes.
• It does matter how you cook your chicken. Baking, grilling and sauteing chicken with a bit of oil are the healthiest options. That’s when ceramic non-stick pans are handy.
• Consuming chicken may help you reduce consumption of red meat.
• Eating more lean protein like poultry may help with weight loss.
• Chicken noodle soup may relieve the symptoms of common cold.

All this info from a reliable source and common sense. Now if you are vegan you probably hate me.:) But hey, I’m not vegan and love my chicken and vegetables. Moderation is key.

Quick Links

Click on the link below to jump to your favorite healthy chicken recipe section.

• 30 Minute-ish Chicken Recipes
• Instant Pot Chicken Recipes
• Chicken Skillet Recipes
• Baked Chicken Recipes
• One Pot and Pan Chicken Recipes
• Soup and Stew Chicken Recipes

Tips for Cooking Chicken

• Don’t overcook: Boneless chicken breasts and thighs cook fast. Overcooking will result in dry and rubbery chicken.
• When is baked or fried chicken ready? When instant read thermometer inserted in the thickest part reads 150 degrees F. Let it rest covered for 10 mins, meat will reach internal temperature of 165 degrees F and juices will settle.
• Stretch the dollar: My grandma taught me how to cut a whole chicken and make 3 different meals out of it.

What Goes Well with Chicken?

• Whole grains: Cilantro coconut brown rice would pair nicely with many recipes. And cauliflower fried rice would go well with Asian-ih dishes.
• Mashed potatoes: Can never go wrong with classic mashed potatoes in Instant Pot.
• Pasta: My kids love plain pasta with ketchup alongside any chicken. Discover 45 of my healthy pasta recipes to find a few you like!
• Salads: Fresh and simple salads like tomato mozzarella avocado salad, arugula feta salad or creamy cucumber salad will pair with many of these recipes.
• Vegetables: Simply sauteed zucchini, roasted cauliflower or grilled zucchini are quick to make and have mild enough flavors not to overpower many of these chicken dishes.

30 Minute-ish Chicken Recipes

I cook these healthy clean eating chicken breast recipes when I need dinner on the table in 20-30 minutes, do not want to fuss with many ingredients or am tired. Always having boneless chicken breasts in the freezer helps.

Chicken Tostadas

20 Minute Chicken Tostadas with shredded chicken, black beans, avocado, crumbled cheese and homemade baked tortilla shells. Tasty, healthy and quick dinner idea.

Healthy Lemon Chicken

Lemon Chicken is quickly pan seared until crispy and then coated in lemon butter sauce. This 30 minute restaurant quality chicken recipe is perfect for a weeknight, serve with creamy cucumber tomato salad!

Buffalo Chicken Tacos

Make these Buffalo Chicken Tacos smothered in Frank’s red hot sauce and drizzled with homemade healthy blue cheese Greek yogurt sauce. To die for!

Healthy Chicken Salad

Easy and low fat Healthy Chicken Salad that is a must for hot summer days, lunches and quick dinner. It is also low in calories and sodium but big on flavor.

Ground Chicken Tacos

30 minute Ground Chicken Tacos cooked with vegetables and all the fixins in one skillet for a healthy taco family meal. Perfect for busy weeknights and kids absolutely love these chicken tacos!

Grilled Chicken Breast

Tender and juicy Grilled Chicken Breast with 30 minute marinating and simple ingredients. Easy chicken recipe for summer BBQ, no cook dinners, salads and potlucks.

Cilantro Lime Chicken

This Cilantro Lime Chicken can be grilled, baked or fried so you can enjoy it year round. The best part – marinate from 30 mins to 48 hours. So much flavor either way!

Greek Chicken

Greek Chicken marinade infused with oregano, lemon and garlic and ready to bake, grill or fry for the best Greek chicken recipe ever! Opa!

Healthy Lettuce Chicken Wraps

Healthy Chicken Lettuce Wraps is another 30 minute dinner we make regularly. It all started with a visit to PF Chang’s in Seattle. Easy filling made with chicken breast, or ground chicken cooked in a tasty savory sauce and loaded up on crispy lettuce leaves. Way better than any restaurant’s. Not to mention way more healthy. Are you in?

Chili Lime Chicken

Flavorful Mexican Chili Lime Chicken in as little as 30 minutes. Bake, grill or fry and use in tacos, salads or fajitas year round.

Baked Honey Garlic Chicken

Honey Garlic Chicken is amazing chicken recipe to have as a backup plan. Delicious honey garlic sauce with simple ingredients from your pantry will transform fresh chicken breasts or thighs in 30 minutes into a restaurant quality dinner. Healthy, easy and at fraction of the cost.

Air Fryer Chicken Breast

One of the best things about Air Fryer Chicken is that it is so simple and made up of entirely clean ingredients and pantry staples. So quick to make for meal prep or for a quick dinner! Serve with southwest quinoa salad and you have a winning dinner on hand.

Chicken Quesadilla

Chicken Quesadilla with lots of veggies, less cheese, whole wheat tortillas and baked instead of fried. Only 5 ingredients! Healthy, easy and delicious Mexican food.

Grilled Chicken Salad 

Grilled Chicken Salad with baby greens, tomatoes, berries, toasted nuts, feta cheese and creamy poppyseed dressing or any of these favorite

Chicken Burritos

Chicken Burrito Recipe for busy people! Meal prep 17 chicken burritos in an hour in Instant Pot or on the stove and freeze for later. Or turn chicken burrito into a low carb burrito bowl.

Instant Pot Chicken Recipes

Pressure cooker is amazing for cooking juicy chicken, even from frozen. Yes! No more “crap, forgot to thaw the chicken” literally. Instant Pot replaces slow cooker ten-fold. If you haven’t jumped on a pressure cooker bandwagon hurry up before it’s too late. You can use any brand of pressure cooker to make these healthy clean eating Instant Pot chicken recipes.

Instant Pot Teriyaki Chicken

Instant Pot Teriyaki Chicken is healthy, sticky and glossy made with any fresh or frozen chicken. Easy pressure cooker dinner entire family will love!

Instant Pot Chicken Breast

Juicy Instant Pot Chicken Breast from fresh or frozen. 25 minutes from start to finish, simple ingredients and no saute.

Instant Pot Frozen Whole Chicken

Instant Pot Frozen Chicken or make rotisserie style whole chicken in pressure cooker with 5 mins prep. It comes out super juicy! If you have fresh chicken, check out this Instant Pot whole chicken recipe.

Instant Pot Butter Chicken

Instant Pot Butter Chicken is easy, healthy and 30 minute restaurant quality dinner you can make whenever you crave Indian food. Many readers give it 5 stars and call this recipe authentic!

Instant Pot Stir Fr

Instant Pot Stir Fry with fresh or frozen chicken, frozen vegetables and healthy easy teriyaki sauce. Do you need to be saved at the end of the work day? Then this Costco dinner with 5 minutes prep is for you!

Instant Pot Chicken and Potatoes

Instant Pot Chicken and Potatoes is easy one pot chicken stew like my Ukrainian grandma used to make. Set and forget healthy dinner recipe with 10 minutes prep.

Instant Pot Chicken and Rice

Instant Pot Chicken and Rice is absolutely scrumptious one pot meat with chicken breasts or thighs, white or brown rice and veggies. It is ideal for busy weeknights.

Instant Pot Shredded Chicken Tacos

Instant Pot Chicken Tacos are the most easy tacos with fresh or frozen chicken breasts. 30 minute healthy dinner idea I promise will become your go-to!

Instant Pot Chicken Alfredo

Instant Pot Chicken Alfredo with milk and Parmesan is creamy, saucy and absolutely like a heavy cream restaurant quality alfredo. And nobody will complain. This easy 25 minute weeknight dinner is a family favorite!

Instant Pot Whole Chicken

Instant Pot Whole Chicken comes out juicy, flavorful, crispy and so tender, even the breast. It is the most easy rotisserie chicken you will ever make with 5 minutes prep in your pressure cooker.

Instant Pot BBQ Chicken

Instant Pot BBQ Chicken makes flavourful and healthy pulled chicken in 30 minutes total. Serve with rice, salad or make wraps and freeze for busy nights.

Instant Pot Chicken Pasta with Parmesan

Instant Pot Parmesan Chicken Pasta is 30ish minute one pot meal with tomato sauce, chicken breasts and gooey cheese on top. Full of staples, kids favorite and so easy!

Instant Pot Chicken Thighs

EPIC Instant Pot Chicken Thighs that are juicy, tender, flavorful and ready in 30 minutes. Not to mention it is 5 ingredient chicken recipe!

Chicken Skillets

If you want throw chopped chicken with minimum other ingredients on a skillet, so be it. Cook brown rice and serve as a side. Or make skillet with lots of veggies. All these healthy chicken dinner recipes take 30 minutes or less in regular frying pan.

Thai Chicken Curry

Enjoy this creamy, rich, and aromatic Thai Chicken Curry at home with just one pan, simple ingredients, and in under 30 minutes.

Tex Mex Chicken and Zucchini

Mexican Chicken and Zucchini cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top. One pan, low carb and healthy 30 minute meal.

Healthy Chicken Stir Fry

This Healthy Chicken Stir Fry is loaded with veggies and chicken coated in easy sweet and savory sauce. It is a 30 minute meal everyone will love!

Chicken and Corn

This garlic Chicken Zucchini and Corn recipe is a 20 minute healthy weeknight dinner that was inspired by my Ukrainian roots. Low carb, easy and one pan deliciousness!

Chicken with Tomatoes

This Chicken with Tomatoes combines tender pan fried chicken breast with sauteed juicy tomatoes, garlic, and herbs for an easy, flavorful weeknight 30 minute meal.

Teriyaki Chicken and Cauliflower

This Teriyaki Chicken and Cauliflower combines juicy chicken, crispy cauliflower, and a sweet and sticky healthy teriyaki sauce. 30 minute dinner that will satisfy all your take out cravings.

Chicken Quinoa Skillet

This Chicken Quinoa Skillet combines tender chicken, fresh garden vegetables and nutrient-dense quinoa for a quick 30 minute meal.

Pesto Chicken

Pesto Chicken is bursting with flavor, is easy to make and is a one-pan wonder. Juicy, sweet cherry tomatoes sauteed with fresh basil pesto and then add in chicken breasts with just a sprinkle of salt and pepper. Perfect dinner for summer or to remind you of summer!

Yellow Chicken Curry

This Chicken Curry will be the best you ever tried! Chicken simmered in a flavorful sauce with coconut milk and yellow curry powder, then served over rice is a 30 minute dinner heaven. So aromatic!

Healthy Orange Chicken

Delicious and ready in 30 minutes! Healthy Orange Chicken is lightened up with a lower sugar orange sauce that is just as delicious as your favorite takeout. Serve with Instant Pot steamed vegetables and a grain for a healthy dinner.

Baked Chicken Recipes

Baked chicken is one of the most healthy ways to cook chicken as you need minimum of fat to make meat juicy. The key to tasty baked chicken is to bake it at the right temperature and with a good combination of dried herbs to avoid bottles of unhealthy sauces. I have done my ground work for you.

Baked Chicken and Peppers

Baked Chicken and Peppers is a true crowd pleaser dish where boneless chicken thighs are baked with sauteed peppers, onions and mushrooms under a blanket of cheese until gooey. Serve on top of mashed potatoes or rice with the juices and everyone will be blown away!

Oven Baked Chicken Breast

Baked Chicken Breast is easy, juicy and ready with 5 minutes of prep. This simple chicken breast recipe will become your go-to! You will be surprised that juicy chicken breast is baked uncovered.

5 Chicken Marinades

Easy Chicken Marinade Recipes are perfect for your oven baked chicken! Marinated chicken turns out so juicy and flavorful. Choose from faijta, greek, lemon, teriyaki and ranch marinades.

Healthy Baked Chicken Parmesan

A classic restaurant favorite lightened up! You will love this Healthy Baked Chicken Parmesan with almond flour breading, sweet marinara and gooey mozzarella cheese!

Chicken Lasagna Roll Ups

Crispy Coconut Chicken

Crispy Coconut Chicken with chicken tenders breaded in coconut flakes and spices, then baked until golden brown and dipped in your favorite sauce. Your kids will love this healthy version of chicken strips!

Ground Chicken Stuffed Peppers

Healthy Fried Chicken

This Healthy Fried Chicken is baked instead of fried without breadcrumbs, cereal, oil or flour. It comes out so crispy outside and juicy inside, you will want to sink in your teeth immediately.

Healthy Chicken Nuggets

Homemade healthy chicken nuggets baked instead of fried and perfect for dunking into ketchup or honey mustard. Naturally gluten free with almond flour.

Baked Chicken Thighs

Baked Chicken Thighs with lots of garlic, crispy skin and so juicy inside! Growing up in Ukraine, my mom always baked these chicken thighs and today they “wow” families and guests around the world.

Spinach Stuffed Chicken Breast

Spinach Stuffed Chicken Breast is a plump juicy golden brown chicken breast stuffed with a creamy cheesy spinach filling. Simmered in a buttery broth, this low carb 30 minute skillet dinner will be an instant hit!

Almond Crusted Chicken

Chicken Enchiladas

Healthy Chicken Pot Pie Casserole

Healthy Chicken Pot Pie Casserole has a creamy filling of veggies, juicy chicken and the best crust. This recipe is so easy to make from scratch. Classic comfort food never tasted so good!

Sheet Pan and One Pot Chicken Recipes

You can throw all the ingredients in a Dutch oven or on a sheet pan and have a healthy dinner. No other bowls to dirty. Isn’t that amazing?! Veggie packed, flavor dense and calorie low, these healthy family meals are sure to be a hit!

One Pot Chicken Quinoa

One Pot Chicken Quinoa is loaded with broccoli, wholesome quinoa, juicy chicken and delicious flavours. Nothing is “boring” about this healthy one pot meal perfect for a weeknight dinner!

Roasted Chicken Thighs and Potatoes

Roasted chicken thighs and potatoes, carrots and onion tossed with simple spices, garlic and oil. Then baked until chicken is juicy with crispy skin and onions are roasted. Delicious one pan dinner!

Healthy Tuscan Chicken Pasta

Tuscan Chicken Pasta with healthy creamy garlic sauce, sun-dried tomatoes, spinach and chicken. 30 minute clean eating chicken one pot meal for busy weeknights. Kids will approve!

One Pan Chicken and Potatoes

One Pan Chicken and Potatoes prepared and baked with tomatoes, garlic and oregano on same sheet pan. Easy, healthy and absolutely delicious quick dinner solution for busy weeknights.

Sheet Pan Chicken and Veggies

30 Minute Sheet Pan Chicken and Veggies with chicken breast, mixed vegetables and simple spices. So easy, you don’t need a trip to a grocery store.

Chicken Zucchini Casserole

Low Carb Chicken Zucchini Casserole with layers of cooked shredded chicken, zucchini noodles sheets and super easy healthy enchilada sauce. Loaded with fiber, vegetables and protein.

Mexican Chicken and Rice

One Pan Mexican Chicken and Rice is easy chicken skillet recipe made with pantry staples. Rice and chicken breasts are simmered in salsa broth, then finished with gooey cheese and served with avocado.

Healthy Chicken and Rice Casserole

Healthy Chicken and Rice Casserole with brown rice, broccoli and no canned soup makes one easy baked healthy chicken casserole from scratch.

Chicken Soup and Stew Recipes

There is nothing better than a bowl of soup or stew on a rainy or snowy day. Plus soup and stew are very budget friendly! Growing up in Ukraine we ate soup every single day! I still cook soup at least 3 times a week to clean out the fridge and to cut back on the cost of feeding a family with 3 men!

Healthy White Chicken Chili

Healthy White Chicken Chili is a 30 minute meal with chicken breast, white beans, corn, cumin and yogurt. This healthy comfort food is easy to make on the stove, crockpot or Instant Pot.

Buffalo Chicken Chili

Buffalo Chicken Chili made healthy and yet creamy in slow cooker or Instant Pot. Or turn into a freezer meal.

Healthy Chicken Tortilla Soup

Chicken Tortilla Soup is made with tender chicken, crispy tortilla strips, veggies, and herbs in a deliciously spiced broth. An easy, healthy soup that combines so many fresh Mexican flavours!

Chicken Chickpea Stew

Quick Chicken Chickpea Stew recipe with tomatoes cooked on a stove, in slow cooker or Instant Pot. Plus how to turn into a healthy freezer meal instructions for busy families. So good!

 

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup just like my Ukrainian grandma used to make. It is easy, hearty, healthy and delicious. Serve with fresh dill or parsley, lots of pepper and toasted whole grain bread. Yum!

Chicken Wild Rice Soup

Chicken Wild Rice Soup is made without heavy cream, flour or butter in your slow cooker, Instant Pot or on the stove. It is easy, creamy, low fat and simply the best healthy comfort food in a bowl!

Chicken Lentil Soup

This flavourful clean eating Chicken Lentil Soup has chicken, lentils, leafy greens, and corn simmering in herb-infused chicken stock with coconut milk. Made in a slow cooker or stovetop, your choice!

Instant Pot Thai Chicken Soup

Easy and creamy Instant Pot Thai Chicken Soup with coconut milk, peanuts, cilantro, lime and full of hidden veggies. Make on the stove, slow cooker or turn into a freezer meal.

Chicken Stew

This quick and easy one pot Chicken Stew is made with chicken, potatoes and carrots simmered in a deliciously seasoned broth and garnished with fresh herbs.

More Healthy Dinner Ideas

• Healthy Instant Pot recipes
• Healthy freezer meals
• Healthy quick dinners
• Healthy soup recipes 

Alternately, solve your lunchtime dilemma with these healthy lunch ideas!

Print

65 Healthy Chicken Recipes: Chicken Salad

One of my most popular healthy chicken recipes. This easy and low fat Healthy Chicken Salad is a must-have recipe for quick lunches, dinner or picnics. Even though it is low on calories, it is big on taste.

Course Salad

Cuisine North American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 180kcal

Author Olena Osipov

Ingredients

• 1 lb 3 cups cooked chicken, cubed
• 3/4 cup 3 large celery stalks, diced
• 1/4 cup red onion finely chopped
• 1/4 cup parsley or dill finely chopped (optional)
• 1 cup pecans, almonds or cashews
• 1/2 cup plain yogurt 2+% fat
• 1/4 cup mayo I used avocado oil mayo
• 2 tsp Dijon mustard
• 1 tsp any vinegar except balsamic
• 1/2 tsp salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• In a small skillet, toast pecans on low-medium heat until darker brown and fragrant. Make sure to stir often. Then, transfer to a cutting board, cool and chop coarsely.
• In a medium bowl, add toasted pecans, chicken, celery, onion, parsley, yogurt, mayo, mustard, vinegar, salt and pepper. Stir gently to mix. Adjust the amount of salt to taste.
• Chicken salad tastes best cold, so refrigerate for at least 2 hours.
• Serve with quinoa, brown rice or greens or make a chicken salad sandwich with whole wheat bread.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days. I have not tried freezing this salad, but don’t think the fresh veggies and herbs would hold up well.
• How to cook chicken for salad: Use baked chicken breast recipe. Or if you have an Instant Pot, try making Instant Pot frozen chicken, Instant Pot whole chicken  or Instant Pot chicken breast.
• Onions: You can substitute white or green onion for red onion. 
• Sweet addition: Try adding sliced grapes or chopped apple for a bit of sweetness. 
• Use any mayo: Olive oil mayo or vegenaise work well. I tend to use avocado oil mayo because it is healthier. 
• Do not use 0% yogurt: You will definitely want to use plain regular or Greek yogurt with a fat content of at least 2%. Yogurt with less fat will cause the chicken salad to taste flat and chalky (and who wants that?!). 

Nutrition

Serving: 0.5cup | Calories: 180kcal | Carbohydrates: 2g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 173mg | Fiber: 1g | Sugar: 1g

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