Here are a few healthy chicken recipes for you to try:

Lemon and Herb Baked Chicken

Ingredients: 4 boneless, skinless chicken breasts, 2 cloves of garlic minced, 2 tbsp. olive oil, 1/4 cup lemon juice, 1 tsp. dried thyme, 1 tsp. dried rosemary, salt and pepper to taste Instructions: Preheat the oven to 375 degrees F. In a small bowl, mix together garlic, olive oil, lemon juice, thyme, rosemary, salt, and pepper. Place chicken in a baking dish and pour the marinade over the chicken. Bake for 25-30 minutes, or until the chicken is cooked through.

Grilled Chicken with Avocado Salsa

Ingredients: 4 boneless, skinless chicken breasts, 2 avocados, diced, 1/4 cup diced red onion, 1/4 cup diced cilantro, 2 tbsp. lime juice, salt and pepper to taste Instructions: Preheat grill to medium-high heat. Grill chicken for 5-7 minutes per side, or until cooked through. In a small bowl, mix together avocados, red onion, cilantro, lime juice, salt, and pepper. Serve chicken with avocado salsa on top.

Chicken and Vegetable Stir-Fry

Ingredients: 1 lb. boneless, skinless chicken breasts, cut into thin strips, 1 tbsp. olive oil, 1 red bell pepper, sliced, 1 cup sliced mushrooms, 1/2 cup sliced carrots, 2 cloves of garlic, minced, 2 tbsp. low-sodium soy sauce, 1 tsp. cornstarch, 1/4 cup chicken broth Instructions: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 2-3 minutes, or until browned. Add bell pepper, mushrooms, carrots, and garlic. Cook for an additional 2-3 minutes, or until vegetables are tender. In a small bowl, whisk together soy sauce, cornstarch, and chicken broth. Add to skillet and stir until sauce thickens.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper

Instructions:

1. Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the chickpeas with the olive oil, salt, cumin, and cayenne pepper until evenly coated.
3. Spread the chickpeas out on the prepared baking sheet in a single layer.
4. Roast for 20-25 minutes, or until crispy and golden brown, shaking the pan once or twice to ensure even cooking.
5. Remove from the oven and let cool slightly before serving. Enjoy as a snack or add to salads or grain bowls for a protein boost.

1. Whole Wheat Pasta with Spinach and Tomatoes: Cook whole wheat pasta according to package instructions. In a separate pan, sauté garlic and onion in olive oil. Add cherry tomatoes and spinach, and cook until the spinach is wilted. Toss the pasta with the vegetables and season with salt, pepper, and grated Parmesan cheese.
2. Zucchini Noodles with Pesto: Spiralize zucchini to make zucchini noodles. Cook the noodles in boiling water for 2-3 minutes. Drain and toss with prepared basil pesto. Top with cherry tomatoes, toasted pine nuts, and grated Parmesan cheese.
3. Spaghetti Squash with Meatless Meatballs: Cut a spaghetti squash in half lengthwise and scoop out the seeds. Place the squash cut-side down in a baking dish and bake at 375 degrees for 40 minutes. Scrape the flesh with a fork to create spaghetti-like strands. While the spaghetti squash is cooking, prepare meatless meatballs according to package instructions. Serve the meatballs on top of the spaghetti squash and top with marinara sauce and grated Parmesan cheese.
4. Black Bean Pasta with Avocado Cream Sauce: Cook black bean pasta according to package instructions. In a blender or food processor, puree avocado, lime juice, garlic, cilantro, and water until smooth. Toss the pasta with the avocado cream sauce and top with diced tomatoes, red onion, and cilantro.
5. Whole Wheat Penne with Roasted Vegetables: Cook whole wheat penne according to package instructions. Toss with roasted vegetables such as bell peppers, zucchini, and red onion. Season with olive oil, balsamic vinegar, and fresh herbs.

Ingredients:

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• Salt and pepper
• 1 cup cooked quinoa
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1/4 cup crumbled feta cheese
• Lime wedges, for serving

Instructions:

1. Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Brush the sweet potatoes with olive oil and season with salt and pepper. Place them on the prepared baking sheet and roast for 45-50 minutes, or until tender.
3. While the sweet potatoes are cooking, prepare the filling. In a medium bowl, combine the quinoa, black beans, corn, red bell pepper, red onion, cilantro, and feta cheese.
4. Once the sweet potatoes are done, slice them open and scoop out some of the flesh, leaving a border around the edges.
5. Fill the sweet potatoes with the quinoa mixture and return them to the oven to bake for an additional 10-15 minutes, or until heated through.
6. Serve with lime wedges on the side and garnish with additional cilantro, if desired.

Note: This recipe is a starting point and you can customize the stuffing according to your preference, you can add ground meat, grilled chicken or shrimp, or other veggies.

Ingredients:

• 1 block of firm tofu, drained and pressed
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 2 cloves of garlic, minced
• 1 teaspoon grated ginger
• 1/4 teaspoon red pepper flakes
• 2 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, diced
• 2 tablespoons sesame seeds, toasted
• green onions, thinly sliced (optional)

Instructions:

1. Cut the tofu into small cubes and set aside.
2. In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes to make the dressing.
3. Heat a pan over medium-high heat and add the tofu cubes. Pour the prepared dressing over the tofu and cook for about 5 minutes, or until the tofu is golden brown and crispy.
4. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion and green onions (if using)
5. Add the cooked tofu to the salad bowl and toss with the dressing.
6. Divide the salad among serving plates and sprinkle with toasted sesame seeds. Serve immediately.

Note: This recipe is a starting point, you can customize the salad according to your preference. You can add avocado, carrots, bell peppers, or other veggies. You can also serve it with a side of quinoa or brown rice to make it more filling. One more healthy dinner ideas are ready.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 tablespoon olive oil
• Salt and pepper
• 1/2 cup cooked quinoa
• 1/2 cup diced onion
• 1/2 cup diced mushrooms
• 1/2 cup diced apple
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions:

1. Preheat your oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. Brush the acorn squash halves with olive oil and season with salt and pepper. Place them on the prepared baking sheet, cut-side down, and roast for 25-30 minutes, or until tender.
3. While the squash is cooking, prepare the filling. In a medium skillet, sauté the onion and mushrooms in olive oil until softened.
4. In a large bowl, mix together the cooked quinoa, sautéed onion and mushrooms, diced apple, walnuts, dried cranberries, parsley, cinnamon, and nutmeg.
5. Once the squash is done, remove it from the oven and flip it over.
6. Fill each squash half with the quinoa mixture and return them to the oven to bake for an additional 15-20 minutes, or until heated through.
7. Serve warm and garnish with additional parsley, if desired.

Note: This recipe is a starting point, you can customize the stuffing according to your preference, you can add ground meat, diced turkey or chicken, or other veggies.