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

Love high-protein quinoa meals? You might also love this one pot chicken quinoa and chicken quinoa bowl.

I am thrilled my boys aren’t tired of quinoa recipes, because I love cooking with it! This incredibly versatile grain adds plant-based protein, flavor, and texture to any dish you add it to.

Make this chicken quinoa skillet recipe for your weekly meal prep or a healthy dinner any day of the week. It’s perfect for back-to-school season!

Why You’ll Love This Recipe

• Healthy: This chicken quinoa skillet is loaded with sautéed zucchini, broccoli and tomatoes. It’s also low carb and gluten-free.
• Delicious: Inspired by my Ukrainian roots, we start with an onion and garlic base that fills the dish with flavor.
• Easy: A one skillet recipe made with 9 ingredients, very little prep time, fuss-free cooking, and easy clean up.
• Quick: This quinoa skillet takes less than 30 minutes to make.
• Great for meal prep: Got a hectic week ahead? The leftovers will keep for 5 days so you can enjoy a nutritious lunch stress free.
• Crowd pleaser: The whole family will love this quinoa recipe. It’s far from boring, and you will have plenty of leftovers!

Ingredients for Chicken Quinoa Skillet

Here’s what you need to make veggie-filled chicken quinoa skillet. All ingredients are fridge and pantry staples you probably have on hand already.

• Chicken: I cut 2 boneless skinless chicken breasts into 1-inch cubes.
• Vegetables: Chopped zucchini, chopped broccoli, and halved grape tomatoes.
• Aromatics: Finely chopped onion – I recommend yellow onion or white onion. And freshly grated garlic – fresh garlic cloves will add the best flavor.
• Quinoa: Uncooked quinoa of any color. White quinoa is most common with a delicate taste and fluffy texture. Red quinoa and black quinoa can be used too, but they have a more chewy texture and might require different cook time.
• Chicken broth: I always go for low sodium chicken broth or chicken stock. Vegetable broth would work as well, if that’s what you have on hand.
• Oil: Any oil for frying, I enjoy the taste of olive oil in this dish.
• Spices: Salt and pepper.
• Fresh herbs: Fresh parsley, dill or basil will enhance the other flavors in this dish, pick your favorite and enjoy!

How to Make Chicken Quinoa Skillet

Here’s how to make this skillet. One pot meals are a proof that a delicious dinner doesn’t have to take a lot of time.

Full recipe card is located below.

• Sauté aromatics: Heat a large deep skillet on medium-high heat. Add oil, onion, garlic, and cook for 3 minutes to soften, while frequently stirring.
• Cook chicken: Add cubed chicken in with the onion and garlic. Sprinkle with salt and pepper and pan fry for 5 minutes. Stir occasionally.
• Cook quinoa: Add quinoa, chicken broth, salt and pepper to the skillet, stir to combine. Cover and bring to a boil. Reduce heat to low, let chicken and quinoa simmer for 12 minutes.

• Add veggies: After simmering for 12 minutes, quinoa should be al dente. Remove lid and stir in the zucchini and broccoli. Replace the lid and cook on low-medium heat for 5 more minutes.
• Finish and serve: Lastly, add grape tomatoes and parsley, stir, and serve hot.

Tips for Best Results

Here are some helpful tips that make this skillet meal easier and flavor packed.

• Use what ingredients have on hand: Play around with veggies and use what your family likes. Fresh herb ideas are dill, parsley, basil or green onion. Anything you got in your garden, if you have one, bell peppers, cauliflower, snap peas.
• No need to rinse quinoa: It comes pre-washed. But you can if you wish, be sure to use very fine mesh sieve.
• Use large skillet with tight fitting lid: Be sure the steam doesn’t escape from under the lid while quinoa is cooking, otherwise it will come out undercooked. I love this universal lid that can fit any size skillet.
• Watch it closely and adjust: Quinoa cooks fast and all skillets cook food a little bit differently. Don’t open too often to check, but be sure to check there is still liquid and quinoa is not burning close to time listed in the recipe.

Variations

• Use chicken thighs: Chicken breasts and chicken thighs are interchangeable in many of my healthy chicken recipes. Use boneless skinless chicken thighs, and make no other changes to the rest of the recipe.
• Using frozen broccoli: Add as per recipe but cook for 3-4 minutes instead of 5 minutes.
• To omit tomatoes: Chop one large red bell pepper and saute it first, then set aside. Add at the end to cooked skillet. It will add a lot of delicious roasted flavor. Or you can use chopped roasted red peppers from a jar.
• To make it without garlic: Garlic adds flavor but is not a deal breaker in this recipe. Just omit it or replace with extra 1/2 cup onion or 1/2 teaspoon ground cumin.

How to Store and Reheat

Store: Keep leftovers in a tightly sealed container and refrigerate for up to 5 days.

I do not recommend freezing this dish because the delicate veggies will turn to mush once thawed.

Reheat: You can microwave chicken and quinoa until warm, about 1.5-2 minutes. It is my preferred method because it’s quick and convenient! Or reheat in a pan or pot on low heat with a splash of broth or water, and stir a few times to prevent burning.

FAQs

More Skillet Recipes

• Mediterranean chicken skillet
• Taco skillet
• Chicken burrito skillet
• Mexican chicken and rice
• Chicken and zucchini

More Quinoa Recipes to Try

• Healthy chicken pot pie casserole
• Turkey quinoa casserole
• Instant Pot ground turkey quinoa bowls
• Black bean quinoa casserole
• Parmesan pumpkin quinoa
• Spinach artichoke quinoa casserole
• Quinoa stew
• Quinoa chili

Print

Chicken Quinoa Skillet

This Chicken Quinoa Skillet combines tender chicken, fresh garden vegetables and nutrient-dense quinoa for a healthy dinner.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 281kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Universal lid

Ingredients

• 1 pound boneless skinless chicken breasts cut into 1″ cubes
• 1 medium zucchini coarsely chopped
• 1 bunch broccoli coarsely chopped
• 10 ounces grape tomatoes halved
• 1 medium onion finely chopped
• 3 large garlic cloves minced
• 1 cup quinoa uncooked
• 1 1/2 cups chicken broth low sodium
• 1 tablespoon oil for frying
• 3/4 teaspoon salt divided
• 1/2 teaspoon ground black pepper divided
• 1/2 cup parsley, dill or basil finely chopped

US Customary – Metric

Instructions

• Preheat large deep skillet on medium-high heat. Add oil, onion and garlic; cook for 3 minutes, stirring frequently.
• Add chicken, 1/4 teaspoon salt, 1/4 teaspoon black pepper and saute for 5 more minutes, stirring occasionally.
• Add quinoa, chicken broth, remaining salt and pepper, then stir. Cover with a tight-fitting lid, bring to a boil, reduce heat to low and simmer for 12 minutes.
• Now it's time to add vegetables. At this point quinoa should be cooked al dente. Add zucchini and broccoli. Stir, cover with a lid and cook on low-medium heat for 5 more minutes. Add grape tomatoes and parsley, stir and remove from heat. Serve hot.

Notes

Store: Refrigerate in an airtight container for up to 5 days. I don’t recommend to freeze leftovers because this dish contains fragile vegetables that will be mushy upon thawing.

Nutrition

Serving: 2cups | Calories: 281kcal | Carbohydrates: 31g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 437mg | Fiber: 6g | Sugar: 5g

The post Chicken Quinoa Skillet appeared first on iFoodReal.com.

Here are 45 Healthy Zucchini Recipes that are easy to follow, use simple ingredients and are packed with flavor! Enjoy your zucchini year round whether it’s the main dish, a side dish, or even a baked dessert. There is something for everyone!

Why You’ll Love These Healthy Zucchini Recipes

• Healthy and delicious are always two things I keep at the forefront of my recipes and these healthy zucchini recipes are no exception.
• Plenty of ideas on what to do with more than enough zucchini.
• Versatile recipes for a versatile vegetable, whether it be a main dish, a side dish or a healthy zucchini dessert. It could be vegetarian, gluten-free, dairy-free, refined sugar-free, or all of the above. It could be grilled, baked or spiralized into zoodles!
• Kid friendly recipes are in abundance in this collection of zucchini recipes. Find the ones your whole family will love and add them to your rotation. Adding more veggies to your kids’ meals and desserts is now even easier.
• Quick and easy is the name of the busy household game. Anything that works for a busy family, I have included in here. Perfect for easy weeknight zucchini dinners.
• Cook year round because despite it being a summer squash, zucchini can be found at your local grocery store any given month. So keep these healthy zucchini recipes handy when you’re looking for holiday side dishes and cozy baked goods.

Chicken Zucchini Recipes

Tex Mex Chicken and Zucchini Recipe

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 30 minutes dinner.

Chicken Zucchini Tomato Recipe

Caprese Chicken and Zucchini cooked in fresh tomato sauce, with melted buffalo mozzarella cheese on top and garnished with fresh basil. Serve on its own for easy low carb dinner or with spaghetti for a family meal. Buon appetito!

Chicken Zucchini Casserole

Low-carb Chicken Zucchini Casserole with layers of chicken, zucchini noodles and easy enchilada sauce. Lots of fiber, vegetables and protein.

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!

Zucchini Noodles with Chicken

Zucchini Noodles with Chicken, cilantro and lime is a delicious 20 minute dinner idea that’s light, healthy, and gluten-free.

Chicken Quinoa Skillet

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

Zucchini Dinner Recipes

Ground Turkey and Zucchini

This 30 minute healthy Ground Turkey and Zucchini Skillet is delicious low carb one pot dinner recipe that will become your family’s favourite! Minimum ingredients and effort with maximum flavour.

Zucchini Lasagna

Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. Classic comfort food experience at only 318 calories per huge slice.

One Pot Zucchini Ricotta Pasta with Bacon

Creamy Zucchini Ricotta Pasta is the perfect summer mix of garden veggies, rich cheese, bacon, and fresh herbs. Make this easy one pot meal any night of the week!

Pasta with Zucchini and Tomatoes

Pasta with zucchini, tomatoes, garlic and basil is 20 minute healthy dinner that is a summertime must have. Light and fresh, everyone will love this garden dinner!

Ground Turkey Zucchini Boats

These hearty low carb Ground Turkey Zucchini Boats are stuffed with a simple Bolognese style filling, topped with cheese, then baked until tender with a bubbling cheesy topping.

Tex Mex Rice and Beans with Zucchini

Tex Mex Rice and Beans is a 30 minute one pot easy and healthy Mexican rice with zucchini, brown rice, black beans, corn, diced tomatoes and spices

Tuna Zucchini Cakes

Tuna Zucchini Fritters for a 30 minute kid friendly healthy recipe with canned tuna, Parmesan cheese and a hefty dose of vegetables.

Pad Thai Zucchini Noodles

Pad Thai Zucchini Noodles recipe with zucchini pasta, healthy peanut sauce, shrimp or tofu and half amount of calories in under 20 minutes.

Crustless Zucchini Quiche

Melt in your mouth Zucchini Quiche without the crust. Tastes so good cold! Simple ingredients like eggs, zucchini and flour make it an easy quiche recipe to whip up any time life gives you zucchini.

Turkey Burger Recipe

Juicy and flavorful Turkey Burger recipe with 5 simple ingredients. And one secret ingredient (hint: it’s also called courgette!) holds turkey burgers together without the breadcrumbs.

Crustless Zucchini Pie

Easy Crustless Zucchini Pie recipe made with 7 simple ingredients including sweet summer zucchinis. This light and creamy pie is perfect for breakfast, brunch, or dinner! 

Korean Ground Beef and Rice Bowls

Served over fiber rich brown rice, your family will gobble up these Beef, Rice and Vegetable Bowls! Featuring lean ground beef, pepper, zucchini, eggplant and an Asian inspired sauce, these sweet and spicy bowls hit the spot.

Minestrone Soup

Hearty and filling Minestrone Soup is full of garden bounty including zucchini, green beans, carrots and kale! Simmered in a tomato broth this herb filled, aromatic soup will be a dinnertime winner.

Best Ever Vegetable Soup

A tasty way to get your veggies in! Loaded Vegetable Soup has zucchini, pepper , onion, corn, potatoes, carrots and celery that are simmered in a smoky tomato sauce that is mmmm, mmmm good!

Zucchini Side Dishes

Baked Parmesan Zucchini

Baked Parmesan Zucchini are a baked zucchini recipe that is not only healthy but big on flavor, yet still low calorie and outrageously tasty. Slices of zucchini baked until crispy and cheese melted on top with simple spices.

Baked Zucchini Fritters

Zucchini Fritters with crispy outside, soft inside and only 5 ingredients. They are perfect for summer zucchini surplus and will disappear at the table.

Cheesy Cauliflower Rice and Zucchini

Cheesy Cauliflower Rice recipe with riced cauliflower, garlic and shredded zucchini for an extra vegetable boost. Easy, low carb and compliment just about any main dish.

Healthy Zucchini Casserole

Cheesy Healthy Zucchini Casserole uses 3 lbs of zucchini and is so easy, quick and low carb. So much flavor from garlic, herbs and Parmesan cheese. So much yum in this baked zucchini recipe that is a healthy summertime favorite.

Zucchini Tomato Bake

Healthy Zucchini Tomato Casserole with garlic and Parmesan in 5 minutes of prep. Serve as low carb side dish or add cooked chicken for a 30 minute dinner.

Sauteed Zucchini

I could talk about this Sauteed Zucchini for days! Talking points would include how they take 5 minutes, how simple are the ingredients, how tasty it is and best of all how healthy they are. But don’t trust my words. Try for yourself!

Grilled Zucchini

Grilled Zucchini with garlic, olive oil, salt and pepper is our Ukrainian-Russian family recipe. We grill zucchini along with any meat all summer long.

Zucchini Potato Bake

This healthy Zucchini Potato Bake is inspired by my Ukrainian upbringing. It is chock full of vegetables, contains no whipping cream and just the right amount of cheese and lots of flavour!

Mediterranean Zucchini Boats

Mediterranean Zucchini Boats recipe are crunchy oven roasted zucchini with feta cheese, fresh parsley and no breading.

Marinade for Grilled Vegetables

A summertime grilling favorite! The best balsamic Marinade for Grilled Vegetables includes grilled zucchini, bell pepper and red onion and then tosses them with a tangy balsamic vinaigrette and fresh parsley for a side dish that will disappear in a flash.

Dessert Zucchini Recipes

Healthy Zucchini Bread

Healthy Zucchini Bread with applesauce, whole wheat flour, cinnamon that is low sugar and low fat. Super delicious, easy and moist recipe.

Healthy Banana Zucchini Muffins

Healthy Banana Zucchini Muffins made healthy with whole wheat flour, maple syrup and chocolate bar chunks. Moist and tasty with very little oil.

Almond Flour Zucchini Muffins

Almond Flour Zucchini Muffins are moist, light and a delicious way to use your fresh summer zucchini! Naturally sweetened and naturally gluten free, these muffins are perfect for breakfast or snack.

Healthy Lemon Zucchini Bread

Healthy Lemon Zucchini Bread that is super moist, lemon-y, sweet and so soft. It will blow your mind! Great for dessert and healthy enough for breakfast or  snack. You may also love this healthy lemon poppy seed bread.

Healthy Chocolate Zucchini Bread

Healthy Chocolate Zucchini Bread with simple wholesome ingredients in one bowl. Easy, moist and double chocolate quick bread with sneaky veggies.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins are moist, fudgy, loaded with zucchini and double chocolate flavor. They make a delicious quick breakfast or snack!

Healthy Zucchini Banana Bread

Healthy Zucchini Banana Bread is easy quick bread perfect for summer baking. Moistened and sweetened with fruit and veggies, it is a hybrid of two favorite breads with virtually no oil.

Almond Flour Zucchini Bread

A cake like bread that is gluten free and perfectly moist! This Almond Flour Zucchini Bread will be a hit with your family who will ask for it on repeat.

Healthy Zucchini Muffins

Healthy Zucchini Muffins with applesauce. Use whole wheat or spelt or even gluten free all purpose. Moist and fluffy and a hit not only during the summer but year round.

Healthy Zucchini Brownies

Zucchini Brownies are easy, fudgy and healthy. Kids will eat them up and not even realize they are eating a vegetable. Taste even better next day.

Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins are light, fluffy, and moist. Shredded zucchini and chocolate chips are packed into a delicious muffin the entire family will love!

Tips for Cooking with Zucchini

• Types of zucchini: You can use green zucchini or yellow squash, large or small zucchini in these zucchini recipes interchangeably.
• Don’t overcook: Zucchini consists of over 90% water by weight. Follow the recipe and stop cooking squash when it’s still firm and might appear undercooked.
• Large garden zucchini: If the recipe is calling for a small-medium zucchini, cut a large zucchini in half. Slice it into 2-inch rounds on the angle.
• Freezing: Zucchini doesn’t freeze well because of the high water content. The only way I would recommend is to freeze cubed or grated zucchini and then use it in soups and baking later on.
• Cooking methods: When baking or grilling sliced rounds, you want to make sure they are cut thick enough in uniform sizes, to cook evenly and not become soggy.
• Zucchini skin: No need to peel zucchini, even when you’re baking with it. Zucchini skin is edible and easily digestible and comes with a lot of nutrients. Just make sure you wash it first!

Storing and Reheating Zucchini Recipes

The beauty of these zucchini recipes is they come with all of the information you could possibly need! Depending on the recipe, you will be given specific storage suggestions based on whatever it is.

Some will let you know to only store in the fridge for a couple of days, while others will let you know it can be made ahead for meal prep or freezes very well.

You will find instructions at the bottom of each recipe and when in doubt feel free to leave me a question in the comment section and I will get back to you with an answer.

More FAQs

I hope you enjoy these healthy zucchini recipes as much as I do! Let me know which ones you try by rating them in the comment section below.

More Healthy Recipes

• 65 healthy dinner ideas
• 52 healthy salad recipes
• 32 healthy grill recipes
• 10 healthy salad dressing recipes

Print

45 Healthy Zucchini Recipes: Tex Mex Chicken and Zucchini

One of our most popular healthy zucchini recipes! Chicken, zucchini, black beans and corn seasoned with fresh herbs under blanket of gooey cheese and cooked in one skillet.

Course Dinner

Cuisine Tex Mex

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 342kcal

Author Olena Osipov

Ingredients

• 1 lb boneless & skinless chicken breasts cut into 1″ chunks
• 2 large zucchini diced
• 3 bell peppers medium, chopped
• 1 onion medium, finely chopped
• 3 garlic cloves large, minced
• 1 cup corn fresh or frozen
• 14 oz can low sodium black beans drained & rinsed
• 14 oz low sodium diced tomatoes not drained
• 1 tbsp oil avocado or coconut
• 1 tbsp cumin divided
• 1 tsp taco seasoning store bought or homemade taco seasoning
• 1 tsp salt
• Ground black pepper to taste
• 1 cup Tex Mex or Colby Jack cheese shredded
• 1/2 cup green onions chopped
• 1/2 cup cilantro chopped

US Customary – Metric

Instructions

• Preheat large ceramic non-stick skillet on medium heat and swirl oil to heat. Add onion, garlic and bell pepper and saute for 3 minutes, stirring occasionally.
• Push vegetables to one side of the skillet. Add chicken and sprinkle with 1 tsp cumin, salt and pepper. Cook for 5 minutes, stirring occasionally.
• Add corn, black beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir well, cover with a lid and cook for 10 minutes on low-medium heat.
• Sprinkle with shredded cheese, cover and cook until cheese has melted. Garnish with green onion and cilantro. Serve hot on its own; or with Instant Pot quinoa or Instant Pot brown rice.

Video

Notes

• Store: Refrigerate in an airtight container for 3-4 days. Do not freeze.
• To Reheat: Simmer on low heat in covered skillet for 5 minutes. No additional water or oil is needed to reheat if you use a non-stick skillet.
• Do not over cook the zucchini. Zucchini is comprised of 95% water. The longer you cook zucchini, the more water it releases. Follow the recipe and cooking times and do NOT cook until the zucchini appears soft and cooked (or your dinner will be mushy).

Nutrition

Calories: 342kcal | Carbohydrates: 23g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 712mg | Fiber: 6g | Sugar: 9g

The post 45 Healthy Zucchini Recipes appeared first on iFoodReal.com.

Zucchini Noodles with Chicken, cilantro and lime is a delicious 20 minute dinner idea that’s light, healthy, and gluten-free.

For other zucchini noodle recipes check out this zoodle pad Thai!

Why You Will Love This Recipe

• Keeps kitchen cool: Zucchini noodles with chicken is a true light and quick summer dinner that’s perfect for days when it’s too hot to cook.
• Low carb: Zucchini spirals make the perfect pasta substitute.
• Tasty: Takes on whatever flavors you are cooking with.
• Perfect for meal prep: Chicken and zucchini noodles keeps fresh for a few days.
• Crowd pleaser: This easy recipe pairs zoodles with chicken, and tomatoes for a protein-packed meal everyone will enjoy.

Ingredients for Zucchini Noodles with Chicken

You’ll need a small handful of main ingredients and simple seasonings to make zucchini noodles with chicken.

• Zucchini: You’ll need 2 large zucchinis.
• Grape tomatoes: Adds a sweet taste and pop of color. You can also use cherry tomatoes.
• Boneless skinless chicken breasts: They don’t have to be even in size because we will be cutting them into bite-sized pieces. Boneless skinless chicken thighs work too.
• Oil: For sautéing. I prefer extra virgin olive oil or avocado oil, but you can use any oil of choice.
• Seasoning: Cumin, salt and pepper.
• Lime juice: Fresh lime juice is best but bottled can be used in a pinch.
• Fresh herbs: Fresh cilantro adds a citrusy taste. Fresh basil or fresh parsley is another excellent option.
• Hot sauce: For taste! Add as much as you like. You can also add red pepper flakes for a bigger punch.

How to Make Chicken and Zucchini Noodles

Chicken and zucchini noodles are super easy to make. Here is a quick overview with step-by-step instructions, there is also a full recipe card below.

• Spiralize zucchini: Make zucchini noodles using a spiralizer or simply chop zucchini into small chunks or stripes. Transfer zoodles to a large bowl and set aside.
• Cook chicken: To a hot non-stick skillet, add 1 tablespoon of oil and swirl to coat. Add cubed chicken, then sprinkle with cumin, salt and pepper. I sautéed chicken until golden brown, then added a bit more cumin for that Mexican flavor. Transfer to a plate.
• Sauté vegetables: To the same large skillet, add remaining oil, zucchini noodles and tomatoes. Sauté on medium-high, stirring frequently. My zucchini noodles were ready after just 2 minutes, that’s all it takes. I wanted zucchini to be crunchy and light, rather than soggy and mushy.
• Finish chicken and zoodles: Remove pan from heat, top with previously cooked chicken, sprinkle with lots of cilantro, squeeze fresh lime juice on top and you are in heaven!

Tips for Best Results and Variations

Here are my secret tips for making the best zucchini noodles recipe!

• Don’t overcook zucchini noodles: Just like pasta, zucchini noodles should be cooked al dente with a bit of crunch and firm texture.
• If you don’t have a spiralizer: Don’t worry! You can chop your zucchini in chunks or stripes, but will need to sauté a bit longer.
• Skip tomatoes: I used to make this recipe without tomatoes and it is just as yummy.
• Use leftover chicken: You could even skip making chicken and use leftover diced air fryer chicken tenders or air fryer chicken breast!
• Add Parmesan: Fresh Parmesan cheese sprinkled on top adds a salty creaminess.
• Add more protein: Use 1.5 pounds of chicken instead of 1 pound.

What to Serve Chicken Zucchini Noodles with?

Zucchini noodles with chicken is a low carb, filling meal on its own but you could pair it with a leafy green salad like simple spring mix salad or even a quinoa salad like Jennifer Aniston salad for a heartier meal. Then add a side of garlic bread as a special treat.

How to Store

Store: Place leftovers in an airtight container and store in the refrigerator for up to 2 days. Zucchini noodles were quite crisp and not soggy the next day as well.

Freeze: You can try and freeze leftovers for up to a month, I would remove the tomatoes first. I personally do not freeze them because the flavor and texture changes once thawed.

FAQs

More Zucchini Recipes to Try

• Ground turkey skillet
• Chicken zucchini with garlic and corn
• Chicken zucchini casserole
• Caprese chicken with zucchini
• Zucchini lasagna
• Tex Mex chicken zucchini recipe

Browse this list of 45 healthy zucchini recipes!

Print

Zucchini Noodles with Chicken, Cilantro and Lime

Zucchini Noodles with Chicken, Cilantro and Lime is delicious 20 minute, healthy and gluten free dinner idea. If you don’t have a spiralizer, just chop zucchini.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 8 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 247kcal

Author Olena Osipov

Equipment

• Spiralizer

Ingredients

• 2 large zucchini
• 1 pint grape tomatoes cut in halves
• 1 pound boneless skinless chicken breasts cut into 1″ pieces
• 1/2 teaspoon cumin ground
• 1/2 teaspoon salt divided
• 1/4 teaspoon ground black pepper
• 1 medium lime juice of
• 3/4 cup cilantro finely chopped
• Hot sauce to taste
• 2 tablespoons extra virgin olive oil divided

US Customary – Metric

Instructions

• Using a spiralizer, make zucchini noodles, transfer to a large bowl and set aside. You can also chop zucchini into any size pieces instead and cook a bit longer.
• Preheat large non-stick skillet on medium-high heat and swirl 1 tablespoon of oil to coat. Add chicken and sprinkle it with cumin, 1/4 teaspoon salt and ground black pepper. Saute for 5 minutes or until golden brown, stirring just a few times and allowing crust to develop. Transfer to a plate and set aside.
• Return skillet to the stove, add remaining tablespoon of oil and add zucchini noodles and tomatoes. Saute for 2 minutes, stirring frequently.
• Remove from heat and add previously cooked chicken, remaining 1/4 teaspoon salt, lime juice, cilantro and hot sauce. Stir gently and serve hot.

Notes

• Store: Refrigerate in an airtight container for up to 2 days.

Nutrition

Serving: 2cups | Calories: 247kcal | Carbohydrates: 12g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 443mg | Fiber: 4g | Sugar: 7g

The post Zucchini Noodles with Chicken, Cilantro and Lime appeared first on iFoodReal.com.

Easy Mediterranean Chicken Recipe with juicy chicken and fresh Mediterranean flavors. This one skillet meal comes together in under 40 minutes for the perfect weeknight dinner!

Healthy skillet recipes like chicken with tomatoes and chicken and corn are lifesavers in my busy household.

Take a quick culinary escape to the Mediterranean with bite-size tender chicken, juicy veggies, and briny olives. Mediterranean chicken is perfect for busy weeknights and super flavorful.

I love serving Mediterranean chicken skillet over plain boiled baby potatoes to soak up all the flavors, especially when you mash them up with a fork on your plate.

It can also be served as-is for an easy low carb meal, or over a bed of brown rice or quinoa for a heartier dish. You’ll want this one-pot chicken dinner recipe on your weeknight rotation!

Why You Will Love This Recipe

• Quick: This chicken skillet is simple, effortless, and great for the beginner chef.
• Less cleanup: One pan means less washing after dinner, that’s always good!
• Versatile: You can easily tweak it to your liking and customize the ingredients.
• Healthy and flavorful: Full of clean, healthy ingredients, and bright, fresh flavors. Mediterranean chicken is low-carb and low-fat without skimping on taste.

Ingredients for Mediterranean Chicken

To make this Mediterranean chicken recipe you’ll need a number of pantry staples and fresh ingredients.

The list may seem long, but you’ll likely have most on hand.

• Boneless skinless chicken breasts: Quick and easy to cook, use cubed chicken, so it sears quickly and cooks evenly.
• Onion: Adds depth of flavor. Yellow onion is the best all-around cooking onion, you can also use red onion.
• Bell peppers: I used yellow and red peppers for their sweeter taste.
• Fresh mushrooms: Add a wonderful earthy flavor. I find Portobello mushrooms and baby bella mushrooms to be the most flavorful.
• Olives and olive brine: I like Kalamata olives but you can also use green olives.
• Baby potatoes: Keep the peel on! It contains many vitamins and nutrients.
• Tomatoes: For its sweet and juicy taste. I love the taste and juice San Marzano whole tomatoes add to this Mediterranean chicken. In a pinch, you can use canned diced tomatoes too.
• Olive oil: Extra virgin olive oil has the most health benefits and is great for searing chicken.
• Garlic: Fresh garlic adds incredible taste at the end.
• Seasonings: Sugar, salt, pepper, and red pepper flakes for a pinch of heat.
• Fresh herbs: Add another layer of flavor and a pop of color. I chopped up some fresh parsley but oregano or fresh basil are good too.

How to Make Mediterranean Chicken

This Mediterranean chicken recipe couldn’t be easier to make. Prep, sauté, simmer, and enjoy!

Full recipe card is below.

• Sauté vegetables: Start with a hot skillet, I love my large deep skillet. Swirl oil to coat. Then sauté onion and bell pepper for 3-4 minutes, stirring occasionally. Then add mushrooms and sauté for another 3-4 minutes.
• Cook chicken: Add cubed chicken breasts and cook for 3-4 minutes. Each piece should be opaque and separated from each other.
• Add remaining ingredients: Add in tomatoes and their juices, olives and their brine, sugar, red pepper flakes, salt and pepper. Stir all Mediterranean chicken skillet ingredients to combine, cover with lid and bring to a boil. Once boiling, reduce heat to low and simmer for 20 minutes.
• Cook potatoes: Meanwhile, add baby potatoes to a large pot with enough cold water to cover them and add a pinch of salt. Cover and bring to a boil, then reduce heat to low and cook for 15-20 minutes or until potatoes are soft when pierced with a fork. Drain and set aside.
• Garnish and serve: Turn off heat, add garlic and stir. Let chicken skillet rest for 5 minutes, garnish with parsley and serve.

Variations and Additions

The best part of any skillet recipe, including this Mediterranean chicken recipe, is that they are incredibly versatile!

• Use chicken thighs: Boneless skinless chicken thighs would taste great, and the cook time would be the same. Make sure they’re cut into bite size pieces.
• Bone-in chicken: Pre-cook and sear bone-in chicken before sautéing veggies.
• Add artichokes or capers: Add up to 1 cup canned artichokes or 1/4 cup capers, they add amazing flavor.
• Add white wine: Adds flavor and moisture. Pour 1/4 cup of wine in the skillet along with tomato juices.
• If you don’t love tomatoes: Not everyone’s a fan, and that’s OK! You can substitute with jarred roasted red peppers.
• Using fresh tomatoes: I recommend using 1.5 pounds of chopped fresh tomatoes to maintain that Mediterranean chicken dish taste.
• Add fresh lemons: For a pop of flavor. It’s best to add them at the end, if the lemon juice simmers long the taste will be bitter.
• Add other vegetables: Add more veggies to meal time and sauté broccoli, zucchini, asparagus, or cauliflower along with the peppers.

What to Serve with Mediterranean Chicken?

Juicy chicken and fresh vegetables mean this Mediterranean chicken recipe has everything you need for dinner.

It’s a delicious low carb meal on its own, or you can pair it with a simple spring mix salad and crusty bread on the side.

I love using plain baby potatoes to soak up the flavors, I even mash them up with a fork, but my boys like to keep them in chunks like a chicken stew. You can use regular potatoes, I just like the convenience of baby ones, they even come pre-washed.

The best serving tip I can give you is that Mediterranean chicken is so flavorful, you’ll want a bed of something plain. Boiled sweet potatoes, pasta, quinoa, and rice would be perfect!

How to Store and Reheat

Store: Place Mediterranean chicken skillet leftovers in a sealed container and refrigerate for 3-4 days.

Freeze: Once completely cooled, freeze leftovers without baby potatoes in an airtight container for up to 3 months. Potatoes do not thaw well and will have unpleasant texture. Cook them fresh, it takes minutes!

Place in the fridge overnight to thaw, or on a counter for a few hours and reheat.

FAQs

More Chicken Recipes to Try

• Chicken quinoa skillet
• Chicken and zucchini recipe
• Chicken and mushrooms
• Mexican chicken and rice
• Chicken burrito skillet

Print

Mediterranean Chicken Skillet

Easy Mediterranean Chicken Recipe comes together in one skillet, under 40 minutes for the perfect weeknight dinner!

Course Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 230kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 2 pounds boneless skinless chicken breasts cut into 1 inch cubes
• 1 large onion chopped
• 2 large bell peppers seeded and cubed
• 2 portobello mushrooms cubed
• 2 tablespoons olive oil extra virgin
• 28 ounces whole tomatoes coarsely chopped
• 1 cup Kalamata olives pitted
• 1/2 cup olives brine
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 garlic cloves grated
• 1/4 cup parsley finely chopped
• 2 pounds baby potatoes

US Customary – Metric

Instructions

• Preheat large (12 inch) deep skillet on low-medium heat and swirl oil to coat. Add onion and bell pepper; saute for 3-4 minutes, stirring occasionally.
• Add portobello mushrooms and saute for another 3-4 minutes, stirring occasionally.
• Add chicken breasts and cook for 3-4 minutes, stirring often, until each piece of chicken is separate and opaque. No need for chicken to be browned.
• Add tomatoes and their juices, olives and their brine, sugar, red pepper flakes, salt and pepper. Stir, cover and bring to a boil. Then reduce heat to low and simmer for 20 minutes.
• While skillet is cooking, cook baby potatoes. In a large pot, add potatoes and enough cold water to cover them plus a pinch of salt. Cover, bring to a boil, then reduce heat to low and cook for 15-20 minutes or until potatoes are soft when pierced with a fork. Drain and set aside.
• Turn off heat, add garlic, stir and let skillet stand for 5 minutes. Garnish with parsley and serve over baby potatoes.

Video

Notes

• I use San Marzano whole tomatoes because they and their juice taste the best. I prefer to cut them instead of using canned diced tomatoes but in a pinch you can use the latter as well.
• Nutritional information is without baby potatoes.
• Store: Refrigerate in an airtight container for up to 3 – 4 days.
• Freeze: Freeze leftovers without baby potatoes in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
• To reheat: Simmer on low heat in a skillet for 5 minutes covered.

Nutrition

Calories: 230kcal | Carbohydrates: 11g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 483mg | Fiber: 3g | Sugar: 6g

The post Mediterranean Chicken Skillet appeared first on iFoodReal.com.

One pan Tex Mex Chicken and Zucchini Recipe with black beans, corn, tomatoes and melted cheese on top. Low carb and crowd pleasing 30 minute healthy meal.

Besides this chicken and zucchini, we also love Caprese chicken with zucchini and tomatoes, chicken and corn and ground turkey and zucchini.

This Tex Mex chicken and zucchini recipe is a variation of my black bean quinoa casserole with added chicken for a protein boost and quinoa replaced by zucchini. Everything is cooked within 30 minutes, right in one pan.

Chicken and zucchini are cooked with diced tomatoes, black beans, corn and simple seasonings, then topped with cheese and fresh herbs. Note that we add squash at the very end to preserve the crunchiness.

I added just a cup of shredded organic Colby Jack cheese and a few handfuls of cilantro and green onions. Fresh herbs are a great way to add flavor to any dish without extra calories.

Whenever I make Mexican food like this chicken and zucchini recipe, chicken tostadas, Instant Pot white chicken chili or chicken burritos, I know dinner table will be quiet 100%.

Ingredients for Tex Mex Chicken and Zucchini

You will need very simple ingredients to make this chicken and zucchini recipe.

• Chicken: You can use raw boneless skinless chicken breasts, chicken thighs or even chicken tenders.
• Zucchini: Green or yellow zucchini. Also patty pan squash or chayote works great too!
• Bell peppers: You can use any color peppers. I like to add 1 green bell pepper for a bit of bitter taste but it’s a personal preference. Only sweet ones will be great! You can also omit bell peppers entirely.
• Corn: Frozen corn (no need to thaw), fresh corn (cut off the cob and uncooked) or canned corn (drained) works in this chicken and zucchini recipe.
• Black beans: Low sodium canned and drained black beans. Also you can use homemade beans like black beans cooked in Instant Pot.
• Diced tomatoes: Use canned low sodium or no salt added diced tomatoes. Substitute all or partially with fire roasted tomatoes or Rotel, if you wish.
• Onion, garlic and cilantro: Fresh veggies and herbs are the best because they add maximum flavor with minimum calories. If you are not a fan of cilantro, omit it and use green onion or fresh parsley instead.
• Spices: Cumin, low sodium taco seasoning, salt and pepper.
• Cheese: I use Colby Jack also known as marble cheese. Tex Mex cheese, white cheddar or yellow cheddar cheese will be great too. Shredded at home cheese melts better than store-bought because it doesn’t contain anti-caking agents like cellulose. That’s what I use.
• Lime: It rounds out all flavors nicely in a final dish.
• Oil for frying: I like to use avocado oil but you can also use olive oil or butter.

How to Make Tex Mex Chicken and Zucchini

Here is a quick step-by-step overview how to make Tex mex chicken and zucchini recipe. Full recipe card is located below.

Preheat deep large skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally. 

Move vegetables to the side of the skillet and add chicken pieces. Sprinkle with 1 teaspoon cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.

Make sure side of the skillet with chicken and spices is over direct heat and not the veggie side, they are already cooked.

Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin to the skillet. Stir, cover and cook chicken and zucchini recipe on low-medium for 10 minutes.

It is very important not to overcook zucchini. It might be tempting to cook it until soft but cook only for 10 minutes and turn off heat while zucchini still appears firm.

Sprinkle chicken and squash with cheese, cover and cook for a few more minutes or until cheese has melted. Top with green onion and cilantro. Serve hot, on its own or with brown rice or quinoa.

Top Tips for Best Results

Here are my top tips for the best chicken and zucchini recipe from the first try.

• Do not over cook zucchini: Follow the recipe and do not cook until zucchini appears soft and cooked.
• Cut garden zucchini smaller: Often garden zucchini are giant. Cut them into cubes instead of quarters.
• Cook garden zucchini less time: Extra large zucchini from the farmer’s market or homegrown zucchini are more spongy and need to be cooked for shorter amount of time to avoid soggy vegetables.
• Do not drain diced tomatoes: Its juices add flavor and substance to the sauce. Just like with this Ukrainian borscht.
• Add less salt: If canned black beans and diced tomatoes you have on hand contain sodium and are not “low sodium” or “no salt added”, make sure to start cooking with less salt to avoid overly salty Tex Mex chicken and zucchini.
• Use very large skillet: This chicken zucchini recipe makes a lot and not overcrowded skillet results in more firm zucchini. I used 14 inch Green Pan, you can also use 12 inch skillet with very tall walls, around 2-3 inches high.
• Good kitchen tools are key: This dish comes easily as there is just quick chopping involved. Having a sharp knife and sturdy cutting board help tremendously to get chopping done fast.

Optional Add-Ins and Variations

This chicken and zucchini recipe is very versatile and forgiving. Use what you have on hand. Here are a few ideas:

• Ground beef: Substitute lean ground beef or ground pork in place of chicken breasts. Saute ground meat until cooked through, breaking into small pieces. You can also drain extra fat, if you wish.
• For heat: Add chopped, not seeded jalapenos to taste.
• V8: If you have V8 on hand, feel free to add it instead of some diced tomatoes or for extra sauce. It is one of the reader’s tips.
• Fresh tomatoes: You can use fresh tomatoes instead of canned tomatoes in this Tex Mex chicken and zucchini. Chop them up and saute for 3-4 minutes after cooking bell peppers and chicken but before adding the zucchini.
• Can of diced green chiles: It will add nice extra Tex Mex flavor.
• Make it vegetarian: Just omit chicken, use meatless crumbles or diced tofu. No other changes to the recipe are necessary.

What to Serve Chicken and Zucchini Recipe With?

You can serve this Tex Mex chicken and zucchini on its own as is, that’s what we usually do. Or feel free to top it with sour cream, diced avocado, cilantro and black olives after the cheese has melted. Then top with crushed tortilla chips. Delicious!

Use it as a filling in wraps. We love to do that with chicken burrito skillet!

How to Store and Reheat

Refrigerate leftovers for healthy lunch up to 3-4 days in an airtight container.

Freeze: I do not recommend to freeze this chicken and zucchini recipe. Zucchini will become a total mush once thawed because it consists of 95% water.

To reheat, simmer in a skillet on low heat on stovetop for 5 minutes while covered. If you use non-stick skillet, you should not need any water or oil to reheat it as zucchini will release water.

Make It Ahead

To make chicken and zucchini recipe in advance, you can definitely prep ingredients ahead of time. Great for busy weeknights when you want to eat healthy.

Chop vegetables and refrigerate covered for up to 2 days. Also cut up chicken breasts and refrigerate separately in an airtight container for up to 2 days as well.

You can also grate cheese in advance and store it in airtight container. Feel free to measure out spices and store them in a small container in a pantry.

FAQs

More Chicken and Zucchini Recipes to Try

• Chicken zucchini casserole
• Chicken mushroom recipe
• Chicken bell pepper recipe
• Chicken cauliflower recipe
• Chicken tomato recipe
• Chicken and asparagus recipe
• Quinoa skillet
• Mediterranean chicken recipe

Or any of these healthy zucchini recipes!

More Healthy Dinner Recipes

• Shrimp tacos
• Zucchini tomato bake
• Italian sausage skillet
• Cauliflower pizza

Print

Tex Mex Chicken and Zucchini Recipe

One pan 30 minute Tex Mex Chicken and Zucchini Recipe with black beans, corn, tomatoes and melted cheese on top.

Course Dinner

Cuisine Tex Mex

Diet Low Calorie

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 323kcal

Author Olena Osipov

Ingredients

• 1 lb boneless & skinless chicken breasts cut into 1″ pieces
• 2 large zucchini diced
• 2 medium bell peppers chopped
• 1 medium onion finely chopped
• 3 large garlic cloves minced
• 1 cup corn frozen or fresh
• 1 tbsp oil for frying
• 14 oz can low sodium black beans drained & rinsed
• 14 oz can low sodium diced tomatoes not drained
• 1 tsp store bought or homemade taco seasoning
• 1 tbsp cumin divided
• 1 tsp salt
• Ground black pepper to taste
• 1 cup Tex Mex or Colby Jack cheese shredded
• 1/2 cup green onions chopped
• 1/2 cup cilantro chopped

US Customary – Metric

Instructions

• Preheat large (12 inch) deep skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally.
• Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.
• Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.
• Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro.
• Serve hot, on its own or with Instant Pot brown rice or Instant Pot quinoa. Or as a garnish, feel free to add sour cream, cilantro and black olives after the cheese was melted. Top with crushed tortilla chips. Use as filling in low carb wraps, garnished with sliced avocado.

Video

Notes

• Store: Refrigerate covered for up to 3 – 4 days. Do not freeze.
• To reheat: Simmer on low heat in a skillet for 5 minutes covered. If you use non-stick skillet you should not need any water or oil to reheat the dish as again zucchini will release water.
• Do not over cook zucchini: Follow the recipe and do not cook until zucchini appear soft and cooked.
• Cut garden zucchini smaller: Garden zucchini often are giant. Just cut them into cubes instead of quarters.
• Use very large skillet: This recipe makes a lot and not overcrowded skillet results in more firm zucchini. I used 14 inch Green Pan, you can also use 12 inch skillet with very tall walls, around 2-3 inches high.

Nutrition

Serving: 1.75cups | Calories: 323kcal | Carbohydrates: 19g | Protein: 25g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 699mg | Fiber: 5g | Sugar: 7g

The post Tex Mex Chicken and Zucchini Recipe appeared first on iFoodReal.com.

This Chicken and Corn Recipe is a 20 minute low carb dinner that was inspired by my Ukrainian roots. Healthy, easy, garlicky and made in one pan!

We love similar skillets around here, like this chicken zucchini recipe, ground turkey skillet and Caprese chicken with zucchini and tomatoes.

This chicken and corn is a true representation of summer’s bounty. Low carb dinner with garlicky chicken pieces, charred corn and lots of zucchini.

And this chicken recipe is flavorful because of fresh ingredients, garlic and lots of naturally released juices from zucchini. Healthy meets delicious just like with chicken and tomatoes and zucchini noodles with chicken!

Have you ever tried to pan fry chicken breast until golden brown in a little bit of oil with salt, pepper and garlic? It is such a simple technique but one my favorite ways to cook chicken. That’s how my mom prepared cornish chicken when I was a kid. Entire apartment would fill with a smell of fried chicken and zesty garlic. So good, so Ukrainian!

Ingredients for Chicken and Corn

To make this delicious chicken and corn you will need just a handful of simple ingredients.

• Zucchini: Green or yellow zucchini cut into same size pieces for even cooking. I like half moon shapes but you can also dice the zucchini.
• Corn: Fresh corn or frozen corn kernels will taste great. If frozen, no need to thaw. If fresh, no need to pre-cook. Leftover cooked corn kernels from making corn on the cob in Instant Pot or crock pot corn on the cob will work too.
• Chicken: You can use boneless skinless chicken breasts or boneless skinless chicken thighs. Also bone-in chicken like chicken drumsticks and chicken thighs can be used but will require more oil, longer cooking time and being covered.
• Garlic: This chicken and corn recipe truly relies on garlic flavor as there are no other seasonings. Make sure to use fresh garlic cloves and grate them. Not minced and no garlic powder substitute please.

How to Make Chicken and Corn with Zucchini

Here is a quick overview how to make chicken and corn with zucchini. For the most flavorful and browned chicken pieces and veggies, we will cook them separately.

• Cook chicken: Preheat cast iron skillet on medium heat and swirl oil to coat. Add garlic and cook for 10 seconds, it burns fast so keep stirring constantly. Then add chicken, sprinkle with salt and pepper to taste, and cook for 8-10 minutes uncovered, stirring a few times. Transfer to a bowl.
• Add zucchini and corn: Now add zucchini and corn (if frozen, do not thaw). Cook for 5 minutes, stirring about 2 times and not too often to allow veggies to get some nice char.
• Add chicken back to skillet and stir: Remove skillet from heat, sprinkle with fresh herbs and more freshly grated garlic if you wish (I do), and stir.
• Serve hot or cold: This chicken and corn recipe is a meal on its own. For boys or more hungry family members, I always cook a batch of brown rice, quinoa or pasta and pile up chicken and veggies on top.

Tips for Best Results

Here are my top tips for the best tasting chicken and corn dish!

• Add cheese, if you wish: Zucchini and corn is heavenly combo, no need for cheese, you’ve got garlic. But you can sprinkle some Parmesan cheese on top after cooking because as these zucchini sticks prove, zucchini and Parmesan is another winning combination.
• For more browned chicken: Use cast iron skillet for more browned crispy garlic chicken.
• Cast iron skillet size: I love using 10″ wide cast iron skillet. When you add zucchini, skillet might look overflowing but squash will reduce in volume as it keeps cooking.
• Using different skillet: If you don’t have cast iron skillet or would like to cut back on oil, I recommend to use ceramic non-stick skillet. 12 ” would be even better and make sure its coating hasn’t worn off otherwise chicken will stick.

Need more dinner inspiration? Browse 65 quick healthy dinner ideas!

Variations

Here are a few simple add-ins you may enjoy with this chicken and corn depending on your fridge contents.

• Tomatoes: A handful of grape tomatoes or cherry tomatoes chopped in half will complement zucchini and corn nicely, making skillet more juicy and colourful.
• Extra veggies: You can sauté some bell peppers or mushrooms with the chicken. Or you can wilt in some fresh spinach at the end.
• Bacon: I kept this chicken and corn recipe simple but I also love this dish with bacon. I think corn and bacon are amazing combo. I would recommend to cook about 3 bacon slices first, remove and crumble, then add back at the end. And you can fry chicken and veggies in bacon fat too.
• Yogurt or cream: Add a splash of heavy cream or about 1/4 cup of yogurt or sour cream at the end and with heat off. Healthier choice would be yogurt and higher fat %, tastier the corn chicken.
• Lemon or lime juice: As reviews show everyone loves lemon chicken with buttery sauce. I recommend to add 2 tablespoons or freshly squeezed lemon juice or lime juice for a zesty corn chicken.

How to Store and Make Ahead

This chicken and corn tastes both delicious cold or hot. Similar to cold chicken salad and cold grilled zucchini, especially on a hot summer day.

To store: Refrigerate leftovers in an airtight container for up to 5 days. It keeps well for healthy lunch ideas. I recommend to reheat in a microwave to prevent chicken from drying out, or enjoy cold (it’s good!!!).

To make ahead: Refrigerate cubed chicken and zucchini while covered and separately for up to 2 days. Then it’s as easy as pulling out ingredients from the fridge and start cooking within a minute, especially after busy day at work.

Can I freeze it? Unfortunately zucchini doesn’t freeze well.

Enjoy this chicken and corn!

More Favorite Chicken Recipes

• Ground chicken tacos
• Healthy white chicken chili
• Chicken street tacos recipe
• Baked chicken and peppers
• Chicken burrito skillet
• Chicken burrito recipe
• Mediterranean chicken skillet

More Favorite Corn Recipes

• Mexican street corn salad
• Corn chowder

Print

Chicken and Corn with Zucchini

This Chicken and Corn is a 20 minute low carb dinner that was inspired by my Ukrainian roots. Garlicky and made easy in one pan!

Course Dinner

Cuisine North American

Diet Low Calorie

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 171kcal

Author Olena Osipov

Equipment

• Cast iron skillet

Ingredients

Chicken:

• 1 lb chicken breast cut into 1″ pieces
• 1 tsp avocado oil
• 1 large garlic clove crushed
• 1/4 tsp salt
• Ground black pepper to taste

Zucchini and Corn:

• 1.5 lbs 3 medium zucchini, cut into half moon shapes
• 2 cups corn frozen or fresh
• 1 tsp avocado oil
• 1 large garlic clove crushed
• 1/2 tsp salt
• Ground black pepper to taste

Garnish:

• 1 garlic clove crushed (optional)
• 1/4 cup dill parsley or green onions, chopped

US Customary – Metric

Instructions

• Chicken: Preheat cast iron skillet on medium heat and swirl oil to coat. Add garlic and cook for 10 seconds. Then add chicken, sprinkle with salt and pepper to taste. Cook for 8-10 minutes uncovered, stirring occasionally. Transfer to a bowl and set aside.
• Zucchini and Corn: Cook the same way as chicken but for 5 minutes.
• Add chicken back to skillet and stir. Remove from heat, sprinkle with herbs and more garlic if you wish, stir.
• Serve hot or cold (I know!) with any salad or brown rice, quinoa, potatoes etc.

Video

Notes

• Store: Refrigerate in a glass airtight container for up to 5 days. Do not freeze.
• Make ahead: Refrigerate cubed chicken and zucchini while covered and separately for up to 2 days. 
• Zucchini: Green or yellow squash, cut into same size pieces for even cooking. I like half moon shapes but you can also dice zucchini.
• Corn: Fresh or frozen corn kernels will taste great. If frozen, no need to thaw. If fresh, no need to pre-cook.
• Chicken: You can use boneless and skinless chicken thighs or breast. Also bone in chicken part like drumsticks and thighs can be used but will require more oil, longer cooking time and being covered.
• Garlic: Not minced and no garlic powder substitute.
• Using different skillet: If you don’t have cast iron skillet or would like to cut back on oil, I recommend to use ceramic non-stick skillet 12 “.

Nutrition

Serving: 1.25cups | Calories: 171kcal | Carbohydrates: 15g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 389mg | Fiber: 2g | Sugar: 5g

The post Chicken and Corn with Zucchini appeared first on iFoodReal.com.

Creamy Lemon Chicken and Asparagus is a 30 minute one pan meal! Juicy chicken and tender asparagus swim in creamy lemon sauce for a delicious weeknight meal.

We love chicken and lemon together and can’t get enough of lemon garlic chicken and lemon chicken pasta.

Lemon chicken and asparagus recipe is savory, tangy, and easy to make. It’s the perfect low-carb dinner on its own, pairs wonderfully with grains and salads, and makes tasty leftovers!

Chicken recipes are my go-to for quick weeknight meals. It’s high in protein and can be cooked in so many ways like this asparagus chicken, chicken asparagus stir fry, and lemon pepper chicken.

Ingredients for Creamy Lemon Chicken and Asparagus

To make lemon chicken and asparagus recipe you will need a handful of everyday simple ingredients.

• Boneless skinless chicken breasts: We cut them into bite-size pieces so your chicken breasts can be different sizes.
• Asparagus: Snap off the thick, woody ends of fresh asparagus before slicing.
• Garlic: Grated fresh garlic adds incredible taste.
• Lemon: Adds tangy zest to chicken and asparagus. You can also add lemon zest to the sauce for a more tart flavor.
• Creamy sauce: Chicken broth, whole milk, heavy cream, and flour.
• Seasoning: Salt and pepper to taste.
• Oil: I like frying with olive oil for a nice sear. You can also use avocado oil.
• Fresh herbs: Finely chopped chives or fresh parsley for garnish and extra flavor. Parmesan cheese sprinkled on top is also delicious.

How to Make Lemon Chicken and Asparagus

Here is a quick overview with photos on how to make lemon chicken and asparagus.

• Make the creamy sauce: Add chicken broth, milk, heavy cream and flour to a medium bowl, whisk until smooth and set aside.
• Cook chicken: Preheat a large skillet on medium heat. Once hot, coat with olive oil. Then add diced chicken, sprinkle with salt and pepper to taste and cook until seared and cooked through, roughly 10 minutes. Stir a few times but not too much.
• Add asparagus: To the pan along with garlic, remaining oil, salt, and pepper. Cook for just a minute.
• Add liquids: Give the sauce another whisk then pour over chicken and asparagus. Bring to a simmer and cook for a couple minutes until sauce thickens. Make sure to stir a few times. Then turn off heat, add lemon juice while stirring, so the sauce doesn’t curdle.

Rest and garnish: Let it rest 3-4 minutes in the pan. This is a great time to get any sides ready. Then garnish chicken asparagus with chives, serve and enjoy!

Tips for Best Results

Here are my top tips on how to make this lemon chicken and asparagus recipe incredibly delicious, you’ll want it on your weekly rotation.

• You can use chicken thighs: Boneless skinless chicken thighs also work, they’ll need a bit more cooking time.
• Pat dry your chicken breasts: Using paper towels. This removes extra moisture and the chicken will fry better with a nice crispy exterior.
• Omit heavy cream: To make this chicken asparagus recipe lighter, leave out the heavy cream or use more milk instead.
• Cut chicken and asparagus in uniform size pieces: Important for two reasons. This ensures even cooking and guarantees you enjoy every ingredient and flavor in each bite.
• Add lemon juice last: Otherwise it will curdle. Adding it to the cream sauce after it’s been heated will keep it from curdling.
• Do not overcook asparagus: Asparagus needs a very short cooking time to get that perfect tender-crispy texture. When overcooked, it turns out limp and mushy.
• Too thick or too thin creamy sauce: Add equal parts flour and water to the sauce if it’s too thin. If it’s too thick, stir in more broth or cream.

What to Serve Creamy Lemon Chicken Asparagus with?

This lemon chicken and asparagus recipe is delicious as is and perfect for any busy night you need to quickly whip something up in 30 minutes.

Sometimes it’s nice to add a simple side dish and there are plenty of options that compliment chicken with asparagus. My favorite is a spring mix salad.

The extra creamy sauce is great for pasta, Instant Pot white rice, cauliflower rice, or potatoes. Or load up on green veggies and add broccoli, snap peas, or green beans.

How to Store

Store: Place leftovers in an airtight container and refrigerate for up to 3 days.

Freeze: Make sure chicken is cooled, keep in an airtight container for up to 3 months in the freezer. Thaw in the fridge overnight before reheating.

FAQs

More Asparagus Recipes to Try

• Roasted asparagus
• Air fryer asparagus
• Broiled asparagus
• Bacon wrapped asparagus

More Chicken Recipes to Try

• Healthy lemon chicken
• Lemon chicken orzo soup
• Grilled lemon rosemary chicken
• Chimichurri chicken

Print

Lemon Chicken and Asparagus Recipe

Creamy Lemon Chicken and Asparagus is 30 minute one pan meal! Juicy chicken, tender asparagus in creamy lemon sauce for easy weeknight meal.

Course Dinner

Cuisine North American

Diet Low Calorie

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 310kcal

Author Olena Osipov

Equipment

• Cast iron skillet

Ingredients

• 1 pound boneless skinless chicken breasts cut into 1.5 inch pieces
• 1 pound asparagus trimmed and cut into 1.5 inch pieces
• 3 large garlic cloves grated
• 1 large lemon juice of, 3 tablespoons
• 3/4 cup chicken broth low sodium
• 1/2 cup whole milk
• 1/4 cup heavy cream or more milk
• 2 tablespoons flour
• 3/4 teaspoon salt divided
• 1/2 teaspoon ground black pepper divided
• 2 tablespoons olive oil for frying
• 3 tablespoons chives or fresh parsley finely chopped

US Customary – Metric

Instructions

• In a medium bowl, add chicken broth, milk, heavy cream and flour. Whisk and set aside.
• Preheat large skillet on medium heat and swirl 1 tablespoon of olive oil to coat. Add chicken, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 10 minutes or until seared and cooked through, stirring a few times but not too often.
• Add asparagus, garlic, remaining 1 tablespoon of oil, 1/4 teaspoon salt, 1/4 teaspoon pepper and cook for just 1 minute.
• Give sauce a whisk, pour over chicken and asparagus and bring to a simmer. Cook for 1-2 minutes or until sauce has thickened, stirring a few times. Turn off heat and add lemon juice while stirring chicken and asparagus.
• Let stand for 3-4 minutes, garnish with chives and serve with your choice of pasta or grain.

Notes

• Store: Refrigerate any leftovers in an airtight container for up to 3 days.
• Freeze: Freeze cooked and cooled chicken in airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
• You can also add lemon zest to the sauce.
• Boneless skinless chicken thighs will work too.

Nutrition

Calories: 310kcal | Carbohydrates: 11g | Protein: 29g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 600mg | Fiber: 3g | Sugar: 4g

The post Creamy Lemon Chicken and Asparagus appeared first on iFoodReal.com.

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

Other chicken and rice recipes we love is this crockpot chicken and rice, chicken burritos and chicken burrito skillet.

I pulled off this Mexican chicken and rice recipe this week with mostly pantry ingredients. 4 months in into the year and my family declared this Mexican chicken recipe to be one of their favorite dinners of the year!

It has all the flavors of this Instant Pot chicken and rice with spices of Mexican cuisine like salsa and cumin, then topped with melted cheese on top. So-so-so good, I highly recommend not to cut the recipe in half.

While brown rice takes 40 minutes to cook, I was able to make this Mexican chicken and rice recipe in one skillet stirring only once. Not exactly a 30 minute dinner but so easy for extra nutrition benefits.

However, if you use white rice, this one pot meal is ready in 30 minutes. Let’s do it!

Ingredients for Mexican Chicken and Rice

To make this one pot Mexican chicken and rice recipe you will need just a handful of simple ingredients. Most are pantry staples.

• Chicken: Boneless skinless chicken breasts or chicken thighs cook equally fast.
• Rice: Any white rice or brown rice like long grain rice, short grain rice, basmati rice or jasmine rice works. The choice of type of rice will affect the consistency and nutrition of this Mexican chicken dish.
• Salsa: Mild salsa, medium salsa or hot salsa will affect level of spiciness of this Mexican chicken recipe. I used medium salsa and kids ate it no problem.
• Diced tomatoes: I use low sodium canned diced tomatoes that are undrained. You can also use tomato sauce.
• Cheese: Shredded Mexican cheese, Tex Mex cheese blend, cheddar cheese or marble cheese are great choices. If you shred cheese yourself, it will melt better than pre-shredded store-bought cheese.
• Onion, garlic, cumin, oil.

How to Make Mexican Chicken and Rice

Here is quick overview how to make Mexican chicken and rice step-by-step. Full recipe card is located below.

• Saute veggies and rice with spices. Saute onion and garlic first, then push them to the side and saute rice on its own. It adds flavor and cooks faster.
• Add chicken, salsa, tomatoes and water and cook for 20 minutes. It is important to bring chicken and rice mixture to a boil and cover with a tight fitting lid so rice can cook. If using white rice, cook for 10 minutes.

• Stir dish and cook for another 20 minutes. This step prevents burning and ensures evenly cooked rice. Again, skillet has to be covered and white rice takes only extra 5 minutes.
• Sprinkle with cheese and cover for 3 minutes or until cheese has melted.

Tips for Best Results and Variations

Here are my top tips for the best Mexican chicken and rice from the first try!

• Don’t reduce the recipe: It might seem like 2 pounds of chicken and 2 cups of rice is a lot but it’s not. This chicken dish was gone between 2 adults and 2 kids in one night. You can always refrigerate and freeze leftovers.
• Substitute chicken broth for water. Use either low sodium chicken broth from a carton, diluted in water bouillon cube, homemade chicken broth or Instant Pot chicken broth.
• Other seasonings: Enchilada sauce will work great in place of salsa. To add extra flavor to Mexican chicken and rice, substitute taco seasoning for cumin.
• Add small can of diced green chilies with the liquids, if you have them on hand. Great flavor.
• Skillet choice: Make sure to use a large skillet about 12 inches wide with deep walls. I am a huge fan of ceramic non-stick skillet because it does not contain PFOA and is affordable.
• Lid: Your lid should fit tightly over the skillet. If it doesn’t, then rice might need longer cook time.
• To make sure your rice is cooked: Be sure to bring all mixture to a boil first before reducing the heat, use tight fitting lid and do not open it too often.

What to Serve Mexican Chicken and Rice With?

To serve Mexican chicken and rice skillet, I like to add diced avocado and lots of chopped cilantro on top right in the skillet. This skillet is so flavorful, you don’t need many toppings.

You can also dress it up with diced tomato or pico de gallo, salsa guacamole, yogurt or sour cream, lime juice, green onion or shredded lettuce. Add some crushed tortilla chips or tortilla strips, if you wish.

How to Store and Reheat

Store: Refrigerate leftovers in an airtight container for up to 3 days. Longer than that and I prefer to freeze this chicken and rice casserole because salsa and rice go sour.

Freeze: Cook, cool and freeze Mexican chicken and rice in a tightly sealed container to prevent freezer burn. Place in the freezer for up to 3 months.

FAQs

More Rice Recipes to Try

• Healthy chicken and rice casserole
• Turkey and rice soup
• Tex Mex rice and beans

More One Pot Meals to Try

• One pot chicken quinoa
• One pan taco skillet
• One pan chicken and potatoes
• One pot chicken stew
• One pot skillet enchiladas
• Chicken and zucchini recipe
• Chicken quinoa skillet

Print

One Pan Mexican Chicken and Rice

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

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 419kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 2 lbs boneless chicken breasts or thighs cut into 1″ pieces
• 2 cups brown or white rice rinsed & drained
• 1 large onion diced
• 3 large garlic cloves minced
• 3 tbsp oil
• 1 tsp cumin
• 1/2 tsp salt
• Ground black pepper to taste
• 14 oz can diced tomatoes low sodium
• 1 cup salsa I used medium
• 2 cups water
• 1 cup Tex Mex cheese cheddar or marble cheese, shredded
• Cilantro green onion, avocado, tomato, yogurt for toppings

US Customary – Metric

Instructions

• Preheat large skillet on medium heat and swirl 1 tablespoon of oil to coat. Add onion and garlic; saute for 3-4 minutes, stirring occasionally.
• Push veggies to the side and swirl remaining 2 tablespoons of oil. Add rice, cumin, salt, pepper and saute for 3 more minutes, stirring often (rice part only).
• Add chicken, diced tomatoes, salsa, water and stir. Bring to a boil, cover, reduce heat to low and cook with brown rice for 20 minutes and with white rice for 10 minutes.
• Stir, cover and cook for another 20 minutes – brown rice and 5 minutes – white rice.
• Turn off heat, add cheese and cover until melted.
• Serve hot with desired toppings like cilantro, green onion, avocado, tomato, yogurt etc.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze: For up to 3 months.
• Don’t cut the recipe. It might seem like 2 pounds of chicken and 2 cups of rice is a lot but it’s not. This meal was gone between 2 adults and 2 boys in one night. You can always refrigerate and freeze leftovers.
• Brown rice: I used basmati brown rice as it stays more separated than long grain rice.
• Low sodium: If using not low sodium canned tomatoes, add less salt to taste at the end.
• Tomato sauce is OK in place of diced tomatoes. Enchilada sauce would work in place of salsa.
• More flavorful: Low sodium chicken broth or chicken stock is OK instead of water. Add a can of diced green chilies for even more Tex Mex taste.
• Lid. Your lid should fit tightly. If it’s not then rice might need longer cook time.

 

Nutrition

Serving: 1.5cups | Calories: 419kcal | Carbohydrates: 42g | Protein: 18g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 516mg | Fiber: 3g | Sugar: 3g

The post One Pan Mexican Chicken and Rice appeared first on iFoodReal.com.

Other reader favorite chicken and vegetables recipes are this chicken and zucchini recipe and chicken and peppers. You gotta try to believe!

Recipes that are cooked in one skillet with simple ingredients like this chicken mushroom recipe are the most popular here on iFoodReal. And I get it! It is a healthy, flavorful dinner with minimum effort.

The flavors of this chicken and mushrooms dish will have everyone going for seconds, even kids! Seared baby bellas with onion in butter combined with browned pieces of chicken breast, you will be getting rave reviews from everyone! And it’s ready in less than 30 minutes!

Ingredients for Chicken Mushroom Recipe

To make this amazing tender chicken and mushrooms recipe you will need just a few simple ingredients. The list might seem long but trust me, most of them are pantry staples, and then just chicken and few veggies and herbs. So easy!

• Fresh chicken breasts: Boneless skinless chicken breasts or chicken thighs. I cut them up into 2 inch pieces, so chicken cooks quickly and evenly.
• Fresh mushrooms: Brown mushrooms or also known as cremini mushrooms or baby bellas are the most flavorful mushrooms. White mushrooms will work if that’s all you have on hand.
• Onion and garlic: Yellow onion or white onion. I use grated garlic clove added at the end for the maximum flavor.
• Olive oil and butter: Oil is used for sauteing chicken. Any mild oil like avocado oil or grapeseed oil works. Onion and mushrooms sauteed in butter come out extra flavorful, don’t skip.
• Seasonings: Dried oregano, smoked paprika, salt and pepper. Honestly use what you have on hand. Italian seasoning would be great too!
• Fresh herbs: I like the taste of Italian parsley added to chicken with mushrooms. Fresh dill, fresh basil or green onion will pair nicely as well.

How to Make Chicken and Mushroom Recipe

This chicken and mushroom recipe comes together in 4 simple steps, with 10 minutes of prep and in one skillet. This is just a quick overview but there is a full recipe card below.

I like to use a cast iron skillet because it gets really hot and sears chicken and vegetables very well but you can use any large skillet.

• Sear the chicken: Cook chicken breasts with smoked paprika, oregano, salt and pepper in a bit of olive oil for about 10 minutes. The secret is let chicken get a nice char on each side and not to stir often. Transfer it onto a large plate.
• Saute mushrooms and onions: Saute onions and mushroom with a bit of butter, for about 5-7 minutes. You want the onions to be nice and soft and mushrooms fragrant and beautifully colored. Thanks, butter!
• Add garlic: With heat off add a few cloves of freshly grated garlic. It will elevate the flavor of entire chicken mushroom dish immensely!

• Final seasoning: Add back previously cooked chicken and fresh parsley. Give skillet a stir and now it’s time to adjust any seasonings like salt and pepper. I like to underseason before and do final check at the end when all flavors are mixed together. Garnish with more parsley and that’s it!

Tips for Best Flavorful Results

Here are a few tips for the best chicken and mushrooms recipe in the world! It’s so good, everyone will be asking you for the recipe!

• Use cast iron skillet: Cast iron skillet gets very hot, sears chicken and veggies nicely, and makes cooking quick as it actually retains the heat. Of course, other type of frying pan will work but the cook time might be longer.
• Cook chicken and mushrooms undisturbed: Refrain from stirring everything too often, it is not a stir fry. Once chicken hits the hot surface of the skillet, let it get nice char and sear. That’s the base for lots of flavor in this recipe.
• Use both oil and butter: While it is healthy and lovely to sear juicy chicken breasts in olive oil, it is equally extra flavorful to cook mushrooms and onion in butter. Don’t skip butter!
• Chicken thighs: You can use boneless skinless chicken thighs cut into 2 inch pieces and cooking time will remain the same.

Serve Mushroom Chicken With These Sides

Truly what you have here is a very flavorful low carb main dish, so I recommend to pair it with a more simple side dish recipe.

For lighter meal I recommend to serve this chicken and mushroom recipe with any simple green salad like lettuce salad, romaine lettuce salad or butter lettuce salad. For a heartier salad, pick this Mediterranean chickpea salad. I know it is far from “plain” but it will go well with this dish.

For those who are more hungry, serve over a bed of mashed potatoes or with roasted butternut squash.

How to Store and Reheat

Store: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Reheat in a microwave or on the stove with a bit of water or olive oil until heated through.

Freeze: Chicken does freeze well but not the mushrooms because they contain over 90% of water. I do not recommend to freeze this mushroom chicken recipe.

FAQs

More Chicken and Veggies Recipes to Try

• Chicken and cauliflower
• Chicken and corn
• Chicken with zucchini and tomatoes
• Chicken and tomatoes
• Chicken and asparagus
• Mediterranean chicken

More Mushroom Recipes to Try

• Parmesan mushroom appetizers
• Mushroom stroganoff

Print

Chicken and Mushrooms Recipe

This Chicken and Mushrooms Recipe is a 30 minute dinner recipe that is easy, low carb and flavorful. Serve on its own or with your favorite side dish!

Course Dinner

Cuisine North American

Diet Low Calorie

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

Servings 6

Calories 245kcal

Author Olena Osipov

Equipment

• Cast iron skillet

Ingredients

• 4 boneless skinless chicken breasts cut into 2 inch pieces
• 1 large onion sliced
• 2 garlic cloves grated
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 8 ounces brown mushrooms sliced
• 1 tablespoon olive oil extra virgin
• 2 tablespoons butter unsalted
• 3 tablespoons fresh parsley finely chopped

US Customary – Metric

Instructions

• Preheat large cast iron skillet on medium-high heat, add olive oil and chicken. Sprinkle it with smoked paprika, oregano, salt, pepper and cook for 10 minutes or until seared and cooked through, stirring a few times but not too often. Remove onto a large plate and set aside.
• Return skillet to the stove and add butter, onion and mushrooms. Cook for 5-7 minutes or until mushrooms are fragrant and seared and onions are softened, stirring a few times. Turn off heat.
• Add back cooked chicken, garlic and parsley. Stir chicken and mushrooms dish, and adjust any seasonings to taste, if you wish.
• Serve hot over a bed of mashed potatoes, with a salad or on its own.

Notes

Store: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Reheat in a microwave or on the stove with a bit of water or olive oil until heated through.

Freeze: Chicken does freeze well but not the mushrooms because they contain over 90% of water. I do not recommend to freeze this mushroom chicken recipe.

Nutrition

Calories: 245kcal | Carbohydrates: 4g | Protein: 33g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 374mg | Fiber: 1g | Sugar: 1g

The post Chicken and Mushrooms Recipe appeared first on iFoodReal.com.

The best collection of 120 Quick Healthy Dinner Ideas with simple ingredients and ready in 30ish minutes. If you need easy, quick healthy meals for dinner tonight that are comforting and delicious, you have come to the right place.

Dinnertime doesn’t have to be stressful with these 120 quick healthy dinner ideas! They are perfect for busy weeknights.

I know your struggle, I can help you! I don’t like “What’s for dinner?” question too. During the last 12 years of running this website, I have put a lot of effort in testing and creating healthy dinner recipes you can feed your family.

Bookmark this link for “Shoot, what’s for dinner?” moments. These easy healthy dinner recipes will rescue you!

Quick Healthy Dinner Ideas (Easy Recipes)

This is the best collection of quick healthy dinner recipes on the web. Think one pot meals, quick stir fry and curry recipes, and everyone’s favorite hand held foods like tacos and quesadillas all packed with healthy ingredients and a ton of flavor.

You can even save or print some of your favorite quick healthy dinner ideas, so you always have easy access when you are running out of inspiration.

Healthy Chicken Recipes

Healthy chicken dinners are our go-to with chicken breast being a favorite!

If you need complete healthy meal ideas for your cooked chicken, I usually serve it with a side of quinoa, brown rice, buckwheat or mashed potatoes, and a basic salad. Easy!

You may also love this list of healthy chicken recipes.

Baked Chicken Breast

This Oven Baked Chicken Breast is so easy to make with just 5 minutes of prep. Simple seasonings transform healthy chicken into a juicy and delicious healthy meal! Serve with a side of grain and salad.

Air Fryer Chicken Breast

Learn how to make the juiciest Air Fryer Chicken Breast in 25 minutes. It is easy, tender and bursting with flavor! It is one of the most popular easy healthy dinner ideas on our website.

I like to serve it with a tasty side like this sauteed butternut squash.

Healthy White Chicken Chili

Need quick healthy dinner entire family and even your kids’ friends love? This Healthy White Chicken Chili is the one. It is a true 30 minute meal made simply with chicken breast, white beans, corn, cumin and yogurt. Make on the stove or in your crockpot. A true crowd pleaser!

Baked Honey Garlic Chicken

Mouthwatering 30 minute Baked Honey Garlic Chicken Breast is made with a simple sweet and tangy honey garlic sauce. It’s a restaurant quality weeknight dinner that will become your new favorite!

Chicken with Tomatoes and Garlic

One pan Chicken with Tomatoes combines tender chicken breast with sauteed juicy tomatoes, garlic, and herbs. Ready in 30 minutes and perfect for an easy weeknight dinner!

Healthy Lemon Chicken

This Healthy Lemon Chicken is coated in almond flour, fried until crispy, then drizzled with the best lemon butter sauce. It is a delicious meal with many layers of flavors that is easy to make and yet looks impressive!

Cajun Chicken

This Cajun Chicken can be baked, pan fried or grilled. Lean chicken breast coated in easy homemade cajun seasoning for a healthy dinner with a lot of flavor. This simple recipe requires minimal effort and perfect for when you are in a dinner rut.

Healthy Chicken Lettuce Wraps

30 Minute Healthy Chicken Lettuce Wraps with chicken cooked in tasty savory sauce and loaded up on crispy lettuce leaves. This is one of the best healthy dinner ideas!

Healthy Chicken Alfredo

Enjoy this homemade Healthy Chicken Alfredo in under 30 minutes. This healthy meal is creamy, rich, and cheesy with just a fraction of the calories and fat in restaurant versions! Make it with whole wheat noodles and veggies for an instant family favorite!

Chicken Spinach Pasta

Creamy Chicken Spinach Pasta made with tender chicken, pasta, and fresh baby spinach! With a touch of pesto, this flavorful and comforting dinner recipe can be on the table in only 30 minutes.

Pesto Chicken Breast

This Pesto Chicken is juicy, delicious and is ready in 25 minutes. It’s a simple recipe that tastes amazing, goes well with most sides, and is perfect for busy weeknights.

Lemon Chicken Pasta

Creamy Lemon Chicken Pasta Recipe with tender, juicy chicken breast, pasta and light, flavorful lemon garlic sauce.

Lemon Garlic Chicken

Lemon Garlic Chicken with tender, juicy chicken topped with a creamy lemon garlic sauce and completely ready in 35 minutes!

Lemon Pepper Chicken

Lemon Pepper Chicken Recipe made with juicy chicken coated in a rich, buttery sauce with a refreshing burst of lemon. This easy chicken recipe is ready in 35 minutes!

Baked BBQ Chicken Breast

Mouth-watering Baked BBQ Chicken Breast Recipe is made with 6 simple ingredients, smothered in BBQ sauce and then baked.

Pan Fried Chicken Breast

Easy Pan Fried Chicken Breast recipe is juicy, with golden seasoned crust outside coated in delicious pan sauce.

Garlic Butter Chicken Breast

Garlic Butter Chicken Breast is tender, juicy chicken cooked in flavorful garlic butter sauce in just 30 minutes. Perfect for weeknight dinners!

Thai Chicken Butternut Squash Soup

Delicious Thai Chicken Butternut Squash Soup is loaded with tender chicken and Thai flavors of coconut milk, peanuts, lime and cilantro. It’s creamy and velvety yet dairy free!

Healthy Tacos & Burritos

Who doesn’t love anything tacos, quesadillas and burritos?! This type of quick healthy dinner is always a hit with kids and adults alike.

Healthy meals that are loaded with veggies, protein and then wrapped in whole wheat or corn tortillas is a win in this mom’s book. Using brown rice adds complex carbs and using low sodium canned goods makes these healthy dinners super fast.

Chicken Tostadas

These Mexican inspired 20 minute Chicken Tostadas are one of our reader favorite quick healthy dinner ideas. Made with crazy easy and crispy homemade baked tortilla shells, then topped with shredded chicken, black beans, avocado and crumbled cheese. It’s a quick delicious dinner with basic ingredients.

Shrimp Tacos

Another reader favorite healthy meal is this 15 Minute Shrimp Tacos Recipe! It makes easy weeknight meal or last minute entertaining a breeze. Spicy juicy shrimp topped with creamy cilantro lime slaw and wrapped in warm corn tortilla, these shrimp tacos have the best taste and texture. And so much flavor!

Fish Tacos

The Best Healthy Fish Tacos with spicy crispy battered fish, diced avocado, crunchy cabbage, and lime crema sauce. I promise, this quick healthy dinner is better than any food truck!

Ground Chicken Tacos

Healthy 30 minute Ground Chicken Tacos are perfect for busy weeknights! A low sodium sauce packed with southwest spices keeps meat moist, while fresh vegetables add flavor and all made in just one skillet.

Ground Turkey Tacos

These Ground Turkey Tacos are saucy, flavorful and oh so easy in 30 minutes. Even if you are more of a ground beef tacos family, everyone will ask you to make this recipe again and again! Add this recipe to your regular rotation of quick healthy dinners that don’t disappoint.

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. This delicious meal is to die for!

Chicken Quesadilla

This cheesy Chicken Quesadilla is not only healthy, but easy to prepare! Flavorful chicken and veggies are stuffed into a tortilla then oven baked for a quick healthy meal that will be a new family favorite.

Vegetarian Quesadillas

Vegetarian Quesadilla with black beans, veggies and a moderate amount of cheese tucked inside a whole wheat tortilla and then baked. They are full of plant-based protein and cheesy goodness. You can even turn this into healthy freezer meal for busy weeknights. Definitely one of easy healthy dinners ideas to add to your meal prep routine.

Chicken Burrito Recipe

Chicken Burrito Recipe for busy people! Meal prep 17 chicken burritos in an hour in Instant Pot or on the stove, then freeze for later. Or turn this recipe into a chicken burrito bowl for quick healthy meals on busy weeknights.

It is not a true 30 minute meal but it is so good and one of the most popular quick healthy dinner ideas among our audience. So it’s worth mentioning.

Instant Pot Shredded Chicken Tacos

Make chicken tacos in Instant Pot in 30 minutes! Perfectly juicy, tender and flavorful Instant Pot Shredded Chicken Tacos are made with only 3 ingredients!

Bang Bang Shrimp Tacos

Easy Bang Bang Shrimp Tacos are creamy, sweet, spicy, and healthier than the Bonefish grill classic.

Ground Beef Tacos

These Ground Beef Tacos are made with perfectly seasoned meat in a crunchy corn shell and topped with all the fixings.

Healthy Skillets

Skillets make the best healthy dinners! You throw everything together and adjust the taste as you go.

This type of healthy dinner recipe is so hard to screw up. Skillets are great for beginner cooks. And I also love that many can be made low carb with lots of veggies, but also can be served with a grain.

I like to use ceramic non-stick PFOA free skillets and prefer a larger 12″ wide with deep edges. My Green Pan has lasted well beyond 1-2 years. A dutch oven works well, too!

Tex Mex Chicken and Zucchini Recipe

One pan 30 minute Mexican Chicken and Zucchini Recipe with black beans, corn, tomatoes and melted cheese on top. Healthy meals like this simple recipe, require a bit of chopping but once you do it a few times, the prep will go very quick. Don’t be intimidated, give it a try!

Teriyaki Chicken and Cauliflower

This Teriyaki Chicken and Cauliflower combines tender chicken, crispy cauliflower, and sweet and sticky teriyaki sauce. When you don’t have dinner plans but have a head of cauliflower and a pack of chicken breasts or chicken thighs, you make this healthy dinner recipe.

Chicken and Corn

Garlic Chicken and Corn Recipe is a 20 minute low carb dinner that was inspired by my Ukrainian roots. Healthy, easy and one pan delicious corn chicken!

Healthy Mushroom Stroganoff

Meatless Healthy Mushroom Stroganoff is ready in 30 minutes! This hearty vegetarian recipe with mushrooms, pasta and creamy sauce is lower in calories and fat, carnivore approved and is one of the best comfort foods.

Mexican Chicken and Rice

One Pan Mexican Chicken and Rice is one of the best easy dinner ideas made with pantry staples. Rice and chicken breasts are simmered in salsa broth, then finished with gooey cheese and served with avocado.

Taco Skillet

Taco Skillet is everything you love about tacos in one pan and covers all food groups. Easy Mexican food you can make exactly the way your family likes it. Perfect for quick healthy dinners when you are super busy!

Chicken with Zucchini and Tomatoes

Caprese Chicken and Zucchini cooked in fresh tomato sauce, with melted buffalo mozzarella cheese on top and garnished with basil. Serve on its own for easy low carb weeknight dinner or with spaghetti as a complete healthy meal for your family.

Low Carb Ground Turkey and Zucchini Skillet

This Low Carb Ground Turkey and Zucchini Skillet with pesto is delicious 30 minute one pot meal. Minimum ingredients and effort with maximum flavor, makes this one of the most favorite easy healthy dinner ideas on iFoodReal.

Healthy Pasta with Pesto

Turn that craving for carbs into a yummy pasta dish with this Healthy Pasta recipe! Ready in just over 30 minutes this pasta dinner recipe is bursting with flavor from pesto, sun-dried tomatoes, broccoli and Parmesan cheese.

Creamy Lemon Chicken and Asparagus

Creamy Lemon Chicken and Asparagus is a 30 minute one pan meal! Juicy chicken and tender asparagus swim in creamy lemon sauce for a delicious weeknight meal.

Tex Mex Sweet Potatoes Skillet

One of my personal favorite quick healthy dinner ideas is this Sweet Potato Skillet. It is loaded with seasoned potatoes, beans, peppers, and corn, simmered in juicy diced tomatoes, finished with a squirt of lime juice, and melted cheese.

Chicken and Mushrooms

This Chicken and Mushrooms Recipe is a 30 minute dinner recipe that is easy, low carb and so flavorful! Serve on its own or with your favorite side dish.

Shrimp Spaghetti

Treat yourself to a creamy Shrimp Spaghetti in less than 30 minutes! This rich, decadent shrimp pasta dish is perfect for busy weeknight or a dinner party.

Chicken Spinach Pasta

Creamy Chicken Spinach Pasta made with tender chicken, pasta, and fresh baby spinach! With a touch of pesto, this flavorful and comforting dinner recipe can be on the table in only 30 minutes.

Quick Stir Fries and Curries

I don’t know about you but our family loves curry and stir fry. They make for perfect healthy dinner ideas because they are usually loaded with crisp veggies which makes them super wholesome. Especially, when you make a homemade stir fry sauce to cook it in.

For proper consistency homemade thick stir fry sauce use cornstarch and do not cover when cooking. This makes veggies leak their juices and the dish watery. Spices like curry powder, chili powder, and cumin need to be fresh for the most flavor.

You can eat stir fry on its own for a low carb meal or with a side dish that is full of complex carbohydrates. Quick easy healthy meals are possible!

Healthy Chicken Stir Fry

This Healthy Chicken Stir Fry is loaded with veggies and chicken coated in easy sweet and savory sauce. It is one of the best quick healthy dinners that everyone will love!

Korean Ground Beef and Rice Bowls

Korean inspired Ground Beef and Rice Bowl are full of vegetables and Asian flavored sauce, then served over hearty brown rice or go low carb with cauliflower rice. This weeknight healthy dinner recipe is customizable and will have your family going for seconds!

Mexican Cauliflower Rice

Low carb Mexican Cauliflower Rice is made with ground turkey, lots of veggies and simple seasonings. It is easy, flavorful and filling. I am loving this recipe for a weeknight dinner!

Salmon Stir Fry

20 minute Salmon Stir Fry is low carb meal made with chunks of juicy salmon, crisp green beans, and earthy mushrooms. Then coated in flavors such as lemon juice, garlic, ginger, and soy sauce. This dish is perfect candidate for quick healthy dinner ideas.

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. It’s great for a simple, flavorful mid-week meal or to impress guests!

Yellow Chicken Curry

This Yellow Chicken Curry will be the best you have ever tried. Once you try the juicy pieces of chicken simmering in a robust and flavorful sauce made with coconut milk, yellow curry powder, and other aromatics, you’ll see why!

Chicken and Broccoli Stir Fry

Chicken and Broccoli Stir Fry Recipe is a simple 30 minute healthy meal made so easy with lean chicken breast and crispy tender broccoli. Then coated in a sweet and tangy sauce your whole family will love! Perfect for easy healthy weeknight dinners!

Cauliflower Fried Rice

Cauliflower Fried Rice is tasty low carb dish even your kids will think it is real fried rice. You can keep it vegetarian or add your favorite protein. It is one of my boys’ favorites on this list of easy dinner ideas. And I love how much veggies they are eating in one sitting.

Peanut Chicken Soba Noodles

Peanut Chicken Soba Noodles with bell peppers, kale and delicious sauce. Another true 30 minute meal your family will actually eat.

Beef Stir Fry

This Beef Stir Fry is loaded with juicy beef and crispy vegetables coated in a easy and healthy sauce. It’s an easy meal of a restaurant-quality!

Shrimp and Vegetable Stir Fry

This Shrimp and Vegetable Stir Fry is easy, healthy, low carb, and combines your choice of mixed vegetables with a simple, aromatic honey garlic sauce! This recipe proves healthy dinners can be easy.

Healthy Beef and Broccoli

Easy to make Healthy Beef and Broccoli stir-fry is veggie packed with tender slices of beef then coated in a low sodium, low sugar flavorful sticky sauce. This is one of the healthy dinner ideas to make when you are craving your favorite Asian takeout. You just skip it and save money.

Healthy Orange Chicken

Healthy Orange Chicken is loaded with classic flavors of sweet and sticky orange sauce. Of course, as promised it comes together in 30 minutes. Serve with some brown rice and steamed broccoli. Delish!

Chicken Asparagus Stir Fry

Chicken Asparagus Stir Fry with juicy chicken, tender asparagus, and coated in a savory sauce. It’s ready in 25 minutes!

One Pot Quick Healthy Dinner Ideas

These one pot and sheet pan dinners prove that healthy dinner ideas can be flavorful without washing 3 pots!

With one pan cooking it’s important to figure out the right combination of foods, so pasta doesn’t get mushy or meat not fully cooked. Below, are all tried and true healthy one pot meal wonders.

I own two 6 quart Lodge dutch ovens and they are worth every penny. They last forever, are affordable and cook food evenly and very-very nicely. A must for a healthy cook! Keep in mind that dark baking sheets cook faster, too.

Browse our best collection with over 45 healthy Instant Pot recipes for major one pot cooking inspiration.

Sheet Pan Steak Fajitas

Sheet Pan Steak Fajitas with tender juicy slices of beef, onions and bell peppers cooked together on a sheet pan for a quick healthy dinner. Easy and always a hit with the entire family!

Healthy Mac and Cheese

Healthy Mac and Cheese swaps out copious amounts of heavy dairy for lightened up version. A dish that is still creamy and comforting, but with a portion of the fat and calories! Even better, it requires only one pot and 15 minutes to prepare.

Chicken Stew

This quick and easy Ukrainian one pot Chicken Stew is made with chicken, potatoes, and carrots simmered in a deliciously seasoned broth and garnished with fresh herbs. Enjoy with crusty bread for a savory comfort meal!

Roasted Chicken Thighs and Potatoes

Roasted chicken thighs and potatoes, carrots and onion tossed with simple spices, garlic and olive oil. Then baked until chicken is juicy with crispy skin and onions are roasted. Delicious quick dinner I learnt to make from my mom.

Tuscan Chicken Pasta

One pot Tuscan Chicken Pasta recipe is creamy, cheesy, and garlicky. It is packed with Tuscan flavors with the addition of spinach, garlic, and chicken swimming in sun-dried tomato cream sauce! This is one of the true 30 minute healthy meals.

One Pot Chicken and Quinoa

One Pot Chicken and Quinoa is loaded with broccoli, wholesome quinoa, juicy chicken and delicious flavours. Nothing is “boring” about this healthy meal and it’s perfect balance of carbs, protein and fiber.

Easy Spaghetti Recipe

Quick 10 minute Easy Spaghetti Recipe with tomato sauce, garlic, oregano and Parmesan. It’s a million dollar spaghetti on a budget and one of the best quick healthy dinners in the world!

One Pan Chicken and Potatoes

Easy to make One Pan Chicken and Potatoes with tomatoes, garlic, and oregano and ready in 35 minutes. Finding easy healthy dinner ideas that your entire family will love actually can be hard. If that’s your case, this one is it!

One Pot Chili Mac

This super healthy One Pot Chili Mac Recipe with beer, beans, pasta, olives, spices and cheese ready in 30ish minutes. A vegetarian dish with a vegan option that doesn’t skimp on the saucy cheesy goodness!

Ground Turkey and Broccoli Pasta

One pot Ground Turkey and Broccoli Pasta made with turkey, broccoli, tomatoes and Parmesan cheese. A healthy dinner ready in 30 minutes!

Skillet Enchiladas

Skillet Enchiladas ready with juicy ground beef simmered in a healthy enchilada sauce then loaded with hearty beans and corn, and topped with just enough cheese to be hearty without weighing you down!

One Pot Spaghetti

One Pot Spaghetti is quick, easy, and on your table in 30ish minutes. Amazing flavor and minimal cleanup, perfect for a busy weeknight meal!

Healthy Dinner Salads

These salad recipes contain protein, complex carbohydrates and healthy fats to qualify as a complete meal for quick healthy dinner ideas.

BBQ Chicken Salad

This BBQ Chicken Salad recipe is loaded with flavor and crunch! Juicy baked BBQ chicken and creamy ranch dressing tie together vegetables for a perfect summer entrée.

Chickpea Avocado Salad

Chickpea Avocado Salad with tomatoes, cucumber and Mediterranean dressing. This protein packed garbanzo bean salad takes only 15 minutes to make.

White Bean Salad

Easy White Bean Salad with Mediterranean flavors of olive oil, vinegar, garlic, herbs and red onion. Add fresh crunchy veggies and this recipe is ready in only 15 minutes for any occasion!

Canned Salmon Salad

A 10-minute healthy Canned Salmon Salad that is creamy, crunchy, and packed with flavor. Perfect at lunch in a sandwich, wrapped in lettuce, or even enjoy it as a snack!

Mediterranean Chickpea Salad

Easy Mediterranean Chickpea Salad Recipe with juicy vegetables, crumbled feta, fresh herbs and zesty lemon vinaigrette. You will love this 15 minute healthy Mediterranean salad recipe!

Thai Chicken Salad

This 15 minute Thai Chicken Salad recipe is bright and full of flavor with a creamy dressing and lots of fresh, crunchy veggies.

Italian Chopped Salad

Loaded with crunchy vegetables, salami, cheese, and beans, this Italian Chopped Salad is tossed with a flavorful Italian dressing.

Healthy Cobb Salad

Healthy Cobb Salad loaded with wholesome ingredients from lean chicken breast to fresh greens, salty blue cheese, and crispy bacon.

Spinach Avocado Salad

Spinach Avocado Salad with arugula, toasted almonds, and rich parmesan cheese tossed in a healthy dressing.

Grilled Chicken Salad

Learn how to make the ultimate Grilled Chicken Salad recipe with a simple formula for mixing and matching tender, juicy grilled chicken with leafy greens, veg, fruit, nuts, and a delicious dressing

Ground Turkey Recipes

It is true that turkey can be dry. But rest assured, I have included only the juiciest healthy dinner ideas for your pack of ground turkey.

It can be an acquired taste but mixing this lean poultry with vegetables or into chili or soup, is a great way to introduce your taste buds to it!

For more turkey inspiration, feel free to browse our collection of 45 ground turkey recipes.

Turkey Meatballs

Baked healthy Turkey Meatballs are a crowd pleasing appetizer and main dish favorite. Swap out fatty ground beef and try this delicious recipe made without breadcrumbs. It is one of the easiest quick healthy dinners on this list.

Turkey Burger Recipe

Need an easy healthy recipe for dinner tonight? These juicy and flavorful Turkey Burgers are made with 5 simple ingredients. Sumptuously moist, smack-your-lips and the best turkey burger recipe on the web!

Mexican Meatballs

Juicy baked Mexican Turkey Meatballs are easy to make in three simple steps. They can be served as a healthy appetizer, in soup or as part of a main!

Turkey Sliders

Turkey Sliders with bacon, cheese and traditional fixings, everyone will love these wrapped in lettuce mini burgers! It is one of most flavourful quick healthy dinner ideas.

Thai Meatballs

These Thai Turkey Meatballs with coconut milk, red curry paste and zucchini instead of breadcrumbs will get rave reviews from everyone!

Turkey Taco Soup

Every spoonful of this Turkey Taco Soup is brimming with flavor thanks to the ground turkey, beans, corn, and a perfectly seasoned broth.

Healthy Salmon Recipes

Salmon is a treat because of its price but is a part of our healthy eating lifestyle because it contains healthy fats.

These healthy seafood recipes are ready in under 30 minutes and are an excellent choice for easy healthy dinner ideas.

Serve them with whole grains and a side of veggies instead of salad for a change!

Thai Salmon

Thai Salmon with easy homemade Thai sweet chili sauce cooked until caramelized on top and juicy inside. The best salmon recipe ever and perfect for quick healthy dinners!

Air Fryer Salmon and Brussel Sprouts

Delicious Air Fryer Salmon and Brussel Sprouts in 20 minutes! Perfectly cooked salmon is tender and flaky in the middle and with crisp edges outside. When paired with nutritious veggies it becomes one of the best healthy meals for dinner. For example, like tonight.

Honey Garlic Salmon

Honey Garlic Salmon is 20 minute protein-packed main dish that comes together in one pan with simple ingredients and is crazy good! Serve it with a whole grain and your favorite side dishes for a balanced meal.

Baked Teriyaki Salmon

Flavorful Baked Teriyaki Salmon is glazed with a healthy homemade teriyaki sauce then oven baked in 30 minutes to flaky perfection. Leftovers are good in salads or grain bowls the next day.

Lime Ginger Salmon

Lime Ginger Salmon marinated in honey, lime juice and ginger, and then quickly broiled to perfection.

Baked Salmon in Foil

Baked Salmon in Foil with 10 minute prep comes out juicy and flaky with finger licking garlic butter and fresh herb seasoning. It is one of the most impressive and easy healthy dinner ideas you will ever make!

More Healthy Easy Recipes to Try

• 20 freezer meals
• 45 healthy breakfasts
• 52 healthy salad recipes
• 35 healthy soup recipes
• 30 quinoa recipes
• 30 healthy zucchini recipes

Print

120 Quick Easy Healthy Dinner Ideas: Chicken Tostadas

These Chicken Tostadas are tasty, easy and kid approved. It is one of the best in this collection of 120 Quick Healthy Dinner Ideas. If you need easy, quick healthy meals for dinner tonight that are comforting and delicious, you have come to the right place.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 tostadas

Calories 391kcal

Author Olena Osipov

Equipment

• Silicone baking mat
• Glass bowls
• Baking sheet

Ingredients

• 8 corn tortillas or tostada shells
• 3 medium tomatoes diced
• 4 medium avocados diced
• 3 tbsp red onion finely chopped
• 1/4 cup cilantro finely chopped
• 1 tsp ground cumin
• 1 tsp chili powder
• 3/4 tsp salt
• Juice of 1 lime
• 15 oz can low sodium black beans drained and rinsed
• 3 cups shredded chicken like rotisserie or chicken breast
• 1/2 cup feta or Cotija cheese crumbled
• Cooking spray I use Misto

US Customary – Metric

Instructions

Bake tostada shells:

• Line a large baking sheet with a silicone mat and place tortillas in a single layer. Spray both sides of the tortillas with cooking spray and a sprinkle of salt. Bake at 400 degrees F for 6 minutes per side.

Make guacamole salsa:

• Mix tomato, avocado, red onion, cilantro, cumin, chili powder, salt and lime juice.

Assemble tostadas:

• Top each shell with guacamole salsa, beans, chicken and cheese.

Video

Notes

• I like making my own tostada shells, but you can use pre-made.
• You can substitute refried beans for black beans.
• In this recipe, adjust the amount of salt in the guacamole salsa to taste. Add more or less depending on the salt content in the homemade chicken, canned beans or store-bought tostada shells.

Nutrition

Serving: 1 tostada | Calories: 391kcal | Carbohydrates: 26g | Protein: 19g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 451mg | Fiber: 10g | Sugar: 3g

The post 120 Quick Healthy Dinner Ideas (30 Minutes) appeared first on iFoodReal.com.