Chicken Bowl Healthy Recipes

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4 hours ago Make a healthy and well-rounded lunch with these chicken bowl recipes. These bowls are a delicious combination of chicken, fresh vegetables and grains like …

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5 hours ago Add wild rice, walnuts, black pepper and chicken stock. Bring to a boil, reduce to simmer. Cover and cook for 40 minutes. In the meantime, add remaining oil to a saute pan. Add chicken breasts and brown on both sides, about 3 minutes a side. …

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1 hours ago The Healthy Chicken Bowl recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Servings: 4
Total Time: 30 mins
Cholesterol: 73.1 mg
Calories: 458 per serving

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3 hours ago Instructions. In a ziploc bag, mix all marinade ingredients until smooth. Add chicken, seal the bag and shake until chicken is evenly coated. Heat a grill pan …

Rating: 5/5(10)
Total Time: 30 mins
Category: Main Course
Calories: 655 per serving
1. In a ziploc bag, mix all marinade ingredients until smooth. Add chicken, seal the bag and shake until chicken is evenly coated.
2. Heat a grill pan or an outdoor grill over medium-high heat. Add chicken and cook for about 5-7 minutes on each side, or until cooked through and no longer pink in the inside.
3. Remove from the grill and let it rest for 5 minutes before slicing.
4. In a small bowl mix cooked rice with lime juice, chopped cilantro, sea salt, and freshly ground black pepper.

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6 hours ago An easy low carb meal prep recipe that is just great for clean eating. Use leftover chicken to speed things up and make this Mediterranean-style paleo and keto …

Cuisine: Mediterranean
Total Time: 25 mins
Category: Main
Calories: 318 per serving
1. To make the chicken I just boiled boneless, skinless chicken breast in water with salt until done (around 12 minutes). Then I let it cool off a bit and shredded using a fork. You can of course use any method you like to shred a chicken. Once the chicken is ready, it's time to add in the herbs, spices and lemon juice. Mix it all together and it's ready.
2. Garlicky sauce: Mix tahini or almond butter with garlic, lemon juice, hot paprika. The sauce will begin to thicken and get sticky. To make it creamy again - add water 1 tbsp at a time until you reach desired consistency. For me it took about 2 tbsp water.
3. Prepare the roasted vegetables as described in this recipe.
4. Prepare the tomato cucumber salad as shown here.

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7 hours ago Healthy Chicken Burrito Bowl Recipe. This low calorie chicken burrito bowl recipe is great for meal prep lunches and dinners! Plus, these healthy burrito …

Rating: 5/5(2)
Total Time: 35 mins
Category: Lunch, Main Course
Calories: 399 per serving

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1 hours ago 26 Simple, Healthy Meals in a Bowl. Oh, it's a bowl'd move, all right. Loads of healthy foods, all combined in one compact, delicious dish. Pile 'em high …

Estimated Reading Time: 5 mins

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8 hours ago View Recipe: Overnight Bulgur Bowls. A no-cook trick has breakfast and lunch ready when you roll out of bed. Combine 1 cup uncooked bulgur and 1½ cups 1% low-fat milk in a bowl. Cover and refrigerate overnight. Fluff grains; then top and toss …

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2 hours ago Jul 12, 2021 - Explore Gloria Grant's board "Chicken Bowl", followed by 633 people on Pinterest. See more ideas about healthy recipes, recipes, meals.

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5 hours ago Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 …

Rating: 5/5(100)
Total Time: 20 mins
Category: Main Dishes, Bowls
Calories: 379 per serving
1. Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.
2. Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.

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9 hours ago Make this simple and easy chicken shawarma recipe and serve it in a bowl as a complete meal with quinoa or brown rice and a side of salad. Better and healthier than restaurant style …

Cuisine: Mediterranean
Total Time: 35 mins
Category: Main Course
Calories: 449 per serving
1. Season the chicken pieces with Ras El Hanout (or shawarma seasoning), paprika, salt, and pepper. (if using shawarma seasoning do not add the paprika)
2. Heat a non-stick pan over medium-high heat. Add oil and sliced white onion; sauté until translucent.
3. Add chicken and cook until golden brown and cooked through. About 6-8 minutes. Set aside on a plate. (This step can be made ahead)
4. Prepare quinoa, using a fine-mesh strainer, rinse the quinoa under cold running water.

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2 hours ago Whisk together oil, vinegar, lemon, garlic powder, oregano, basil, dill, and salt. Pour half over chicken and reserve the other half for the tomato salad. Let …

Rating: 5/5(7)
Total Time: 35 mins
Category: Lunch, Main Dish
Calories: 267 per serving
1. Place chicken into a large ziplock baggie or bowl.
2. In a medium sized bowl, mix together red onion, peppers, cucumber, tomatoes, olives, and chickpeas.
3. Assemble the bowls: quinoa, scoop of chicken, scoop of salad, sprinkle of feta, dollop of tzatziki/greek yogurt, side of pita!

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4 hours ago This is a delicious and healthy ground chicken meal prep bowl recipe for the week. This recipe is made with sweet potato and ground chicken. This recipe has 359 calories per bowl, 4.3 grams of fat, 44 grams of carbohydrates, and 34 grams of protein. INGREDIENTS. 2 Lbs (32 oz) chicken breast 1 Cup lidth olive garden italian

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3 hours ago W hip up a fresh and healthy lunch in just 15 minutes with this simple recipe for Greek chicken bowls. You only need four ingredients that are easy to find in your local grocery store: cherry …

Rating: 5/5(4)
Total Time: 15 mins
Category: Main Course
Calories: 246 per serving
1. Divide tomatoes, cucumbers, and chicken evenly between four bowls.
2. Top each bowl with 2 Tbsp. cheese.

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8 hours ago Add ground chicken, chili powder, garlic powder, cumin, oregano, onion powder and paprika; season with salt and pepper, to taste. Cook until chicken has …

Rating: 4.7/5(61)
Servings: 4

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9 hours ago Healthy bowl recipes are my go to lately and these healthy buffalo chicken bowls cannot be beat! If you love healthy bowl recipes then you will love these healthy buffalo chicken

Rating: 4.9/5(24)
Calories: 253 per serving
Category: Dinner
1. Cook chicken, garlic and hot sauce to slow cooker and cook on low for 6 hours or on high for 3 hours. When chicken is cooked through, shred it and set aside.
2. Next, drain and rinse your corn and black beans and add them to a bowl. Rinse and half your cherry tomatoes and add them to the bowl as well. Lastly, dice your avocados and add them to the mix!
3. Assemble your bowls by adding your veggie mixture, topping with chicken, and finishing them off with some healthy yogurt based ranch dressing (or whatever your favorite ranch dressing is).

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3 hours ago Grilled Huli Huli Chicken. I got this grilled huli huli chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. This sweet and savory glaze is fantastic on pork chops, too. —Sharon Boling, San Diego, California. Go to Recipe. 11 / 53.

Estimated Reading Time: 5 mins

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3 hours ago Bringing you 50 delicious power bowl recipes for all of your healthy dinner and meal prep needs! From paleo, to gluten free to vegetarian and vegan, …

Estimated Reading Time: 40 secs

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Just Now These Buffalo Chicken Bowls are also perfect to meal prep on the weekend and then reheat throughout the week for an easy, healthy, and crowd-pleasing recipe! More Healthy Buffalo …

Cuisine: American
Total Time: 3 hrs 20 mins
Category: Main
Calories: 477 per serving
1. Combine the chicken, garlic and hot sauce in a slow cooker and cook on low for 6 hours or high for 3 hours. Shred with forks after cooked. (Alternatively you can shred in a KitchenAid with the regular paddle--best kitchen hack ever!)
2. Drain and rinse corn and black beans and cook over low heat until warm and tender. Season with salt and pepper, if desired.
3. Assemble your bowl: layer cooked quinoa, beans, corn, half an avacado diced, chicken, and blue cheese. If you like things spicy add a dash of hot sauce! For a creamy texture add a tablespoon of sour cream for each bowl.

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3 hours ago In a small bowl, whisk together chicken stock, sambal oelek, brown sugar and lime juice; set aside. In a large bowl, combine chicken, cornstarch and fish sauce, tossing to coat and letting the chicken absorb the cornstarch. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden, about 3-5 minutes.

Rating: 4.8/5(68)
Category: Entree
Servings: 4
Estimated Reading Time: 4 mins

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4 hours ago Healthy chicken dinner recipes (like this quinoa chicken bowl) don’t get much easier than this! This quinoa chicken bowl makes a quick and easy weeknight dinner that’s ready in about …

Rating: 5/5(1)
Total Time: 35 mins
Category: Dinner
Calories: 495 per serving
1. Add rinsed quinoa to saucepan. Pour water or broth over quinoa, place lid on pan and simmer on low for 15-20 minutes. Remove from heat and set aside for 10 minutes before fluffing with a fork.
2. Melt 2 tablespoons butter with 3 tablespoons extra-virgin olive oil. When butter and oil start to sizzle, add slices of chicken and garlic to pan and cook for 3 minutes. Flip and cook the other side for another 2-3 minutes.. Transfer chicken from pan to plate. Work in 2 batches if skillet isn't large enough.
3. Heat 1 tablespoon olive oil in pan. Toss in sliced tomatoes and red onion and cook for 1-2 minutes until tomatoes and onion start to turn soft. Transfer tomatoes and onions from pan to bowl and set aside.
4. Pour lemon juice in pan. When lemon juice heats through add 1 tablespoon butter to pan and stir until it melts.

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6 hours ago Step 1. Combine quinoa and rice; divide among 4 single-serving containers with lids. Top with chicken, jicama, corn, pico de gallo, avocado and cilantro, dividing evenly. Seal the containers and refrigerate for up to 4 days. Serve with lime wedges and hot sauce. Advertisement.

Total Time: 30 mins
Calories: 413 per serving

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5 hours ago Slice the chicken into think slices and set aside. To assemble the Greek bowls: divide the cauliflower rice or quinoa among 4 bowls. Top with sliced chicken, tomatoes, cucumber, olives, …

Rating: 5/5(10)
Total Time: 55 mins
Category: Main Course
Calories: 481 per serving
1. For the chicken: In a gallon size Ziploc bag, combine chicken breasts, olive oil, lemon zest, lemon juice, garlic, oregano, salt, pepper, and crushed red pepper. Marinate for at least 30 minutes to 1 hour, turning the bag occasionally.
2. When ready to cook the chicken, brush grill grates or a grill pan with olive oil and heat to medium high heat. Remove the chicken from the bag and discard the marinade.
3. Place chicken breasts on grill and grill about 5 minutes per side, depending on the thickness of the chicken. Cook until the chicken is no longer pink in the center and registers 165 degrees in the center, using an instant read thermometer. Remove the chicken from the grill or grill pan and let rest for 5 minutes before slicing. Slice the chicken into think slices and set aside.
4. To assemble the Greek bowls: divide the cauliflower rice or quinoa among 4 bowls. Top with sliced chicken, tomatoes, cucumber, olives, red onion, tzatziki sauce, and feta cheese. Add a squeeze of fresh lemon juice over the top. Tuck pita chips into the side of the bowl, if using. Garnish with dill and parsley, if desired. Serve immediately.

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4 hours ago Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir …

Rating: 5/5(6)
Total Time: 15 mins
Category: Dinner
Calories: 239 per serving
1. Cook rice in broth according to package directions.
2. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender.
3. Stir in the chicken, corn, peas, basil and sage.
4. Cook, uncovered, for 4-5 minutes over medium heat or until heated through.

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6 hours ago Transfer to a bowl. Add rice and 2 tablespoons water to same pan; cook, stirring, until warmed through, 2 to 3 minutes. Transfer to another bowl. Cut chicken into bite-size pieces. Step 4. …

Category: Chicken Breast Recipes
Total Time: 40 mins
1. In a small bowl, whisk together lime juice, garlic, cilantro, and oil; season with salt and pepper. In a medium bowl, toss cabbage with half of marinade; season with salt and pepper. Let stand while you prepare remaining ingredients.
2. Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2 inch thick. Remove plastic; transfer chicken to a baking dish and toss with remaining marinade. Let stand 10 minutes.
3. Heat a large, heavy skillet (preferably cast iron) over medium-high. Remove chicken from marinade, allowing excess to drip off. Add chicken to skillet and cook, flipping once, until golden brown and just cooked through, 6 to 8 minutes; transfer to a cutting board. Add beans and 2 tablespoons water to skillet; cook, stirring, until warmed through, 2 to 3 minutes. Transfer to a bowl. Add rice and 2 tablespoons water to same pan; cook, stirring, until warmed through, 2 to 3 minutes. Transfer to another bowl. Cut chicken into bite-size pieces.
4. To serve, divide rice, beans, corn, cabbage slaw, and chicken among four bowls. Serve with avocado, salsa, lime wedges, and more cilantro.

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9 hours ago Throw these Greek Chicken Bowls together for a delicious dinner, or include them in your meal prep for lunch the entire week – either way it’s perfect!The combination of fresh, crunchy …

Rating: 5/5(130)
Total Time: 40 mins
Estimated Reading Time: 5 mins
1. In a large ziplock bag add raw chicken and all of the marinade ingredients above. Close bag. Massage the marinade into the chicken breasts. Place bag in a bowl and refrigerate for up to 8 hours or as little as 30 minutes. *The longer the better, but 30 minutes still works well!*
2. Add all ingredients for the cucumber salad above into a bowl and mix together well.
3. If eating right away add 1/2 cup rice, 3/4 cup cucumber salad, and 4 ounces of diced chicken to each bowl. Top with extra feta, if desired.If making this to eat throughout the week combine the chicken and rice and place the cucumber salad into a separate container.

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7 hours ago 4-5 sprigs Italian parsley, thyme or oregano, tied together. 1 bay leaf. 1 clove of garlic. 1 tablespoon kosher or sea salt. 1 teaspoon black peppercorns. Quinoa. 1 cup uncooked quinoa. 2 …

Servings: 4
Total Time: 1 hr
1. Rinse off the chicken breasts. Fill a medium stockpot with water and add the herbs, bay leaf, garlic, salt and peppercorns. Bring the water to a boil and add the chicken breasts.
2. In a medium saucepan combine the quinoa, water, and salt and bring to a simmer. Cover, reduce heat to low, and gently simmer for 10 to 15 minutes, or until the water is absorbed. Remove from heat and set aside for 10 minutes. Uncover and fluff with a fork. Allow to cool to room temperature.
3. Combine the quinoa, chicken, cherry tomatoes, basil and cashews. Set aside.

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4 hours ago Good Bowls - Chicken Curry Bowl Recipe. At Good Bowls, we share all of our recipes. The Chicken Curry Bowl is based on the Mediterranean Diet and is packed with healthy oils and fresh roasted vegetables, all with an Asian flair of savory curry sauce. It is also gluten-free and one of our more popular recipes. Give this dish a try.

Email: [email protected]

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8 hours ago Instructions. In a large ziploc bag, add chicken breasts, basil, oregano, minced garlic, olive oil, red wine vinegar, lemon juice, and salt and pepper and marinate in refrigerator for at least 20 minutes and up to …

Rating: 2.9/5(22)
Category: Lunch
Servings: 2
Total Time: 50 mins
1. In a large ziploc bag, add chicken breasts, basil, oregano, minced garlic, olive oil, red wine vinegar, lemon juice, and salt and pepper and marinate in refrigerator for at least 20 minutes and up to 1 hour.
2. Heat additional 2 TBS olive oil in a large skillet over medium high heat. Add chicken breasts to the skillet and cook, flipping once, until cooked through, about 3-5 minutes per side. Set aside, let cool, and dice into bite-size pieces.
3. While chicken is cooking, wash and chop vegetables and set aside.
4. Assemble mixed greens, chopped veggies, olives, feta cheese, and chicken into each serving dish and drizzle with 2 TBS of basil vinaigrette.

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5 hours ago This Chicken Burrito Bowl Recipe is perfect for meal prep: quick, easy to make, healthy, gluten-free, and loaded with crockpot chicken, beans, corn, a tangy …

Rating: 3.5/5(2)
Calories: 414 per serving
Category: Main Dish-Chicken
1. Place all ingredients into mason jar.
2. Place ingredients (minus dressing) into individual tupperware containers (see photos for how I arranged the bowls).

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8 hours ago 1. Heat the oil in a wok until nearly smoking, then add the chicken. Stir-fry over a high heat until golden all over and the fat crisp. Remove from the pan with a …

Cuisine: Asian, Chinese
Total Time: 25 mins
Servings: 4
Calories: 294 per serving

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9 hours ago Instructions. Place chicken in a medium saucepan. Cover with water. Add ¼ teaspoon salt. Bring the skillet to a boil over high heat. Reduce heat to maintain a steady simmer, and cook until …

Reviews: 16
Calories: 389 per serving
Category: Main Course
1. Place chicken in a medium saucepan. Cover with water. Add ¼ teaspoon salt. Bring the skillet to a boil over high heat. Reduce heat to maintain a steady simmer, and cook until the chicken is cooked through and an instant read thermometer registers 165 degrees F when inserted into the thickest part of the chicken, 18 to 20 minutes. Transfer the chicken to a cutting board, and slice.
2. Meanwhile, whisk together peanut butter and orange juice until smooth. Add in garlic, tamari, vinegar, maple syrup and ginger and whisk until smooth. Can be made up to 5 days in advance.
3. Meanwhile, combine quinoa and broth in a medium saucepan. Add the remaining ¼ teaspoon salt. Bring to a simmer over high heat. Cover, and reduce heat to low or to maintain a gentle simmer. Let cook until the liquid has been absorbed and the germ of the quinoa has started to burst, 15 to 20 minutes.
4. Assemble Chicken Quinoa Bowls. Layer quinoa in the bottom of four large bowls. Top with the chicken, carrots, cabbage and snap peas. Drizzle with the dressing and top with peanuts and cilantro.

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Just Now Posted by Kendra Murdock August 27, 2021 August 27, 2021 Leave a comment on Instant Pot Teriyaki Chicken Bowls Recipe Source: https://www.sixsistersstuff.com In our house, we are constantly using our Instant Pot.

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9 hours ago Brownie Recipes. Buffalo Chicken Bowl. If you have been around my blog for any time at all you know I love to share recipes of all kind. I share breakfast, lunch, dinner, dessert, kid friendly, healthy, fatty, foods of all kinds. Lately I have been trying to make more and more healthy versions of food so that I have more options as I am working

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8 hours ago These healthy chicken burrito bowls are flavorful, nutritious, and delicious. Filled with Mexican flavors, they're a perfect high protein lunch or meal prep to bring to work. Tags chicken

Reviews: 4
Calories: 520 per serving
Category: Meal Prep
1. Place chicken breasts at the bottom of a pot. Season with salt and black pepper. Cover the chicken with 1 inch of water.
2. Place the pot on the stove, bring to boil. Then, reduce the heat, and let it simmer until the chicken is fully cooked (no longer pink in the center) or reaches the temperature of 165 F. It will take around 15 minutes.
3. Remove the chicken from the water. Let it cool down before shredding.
4. Rinse your rice using a mesh strainer.

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1 hours ago If you cut into the chicken breast right away the juices will drain from the chicken and will leave your chicken dry. Cut each chicken breast into medium size cubes and set aside. To assemble …

Rating: 5/5(1)
Total Time: 30 mins
Category: Main Course, Salad
Calories: 395 per serving
1. Marinate the chicken with the chiles in adobo sauce and oil in a Ziploc bag. Refrigerate for at least an hour or overnight.
2. Cook brown rice per packaging instructions. If you do not have boil in a bag rice you can always use regular stove top brown rice. While the rice is cooking, add garlic, lime juice, and oil to a medium bowl. Whisk to combine. Add cilantro and cooked rice to the vinaigrette. Toss to coat. Season with salt and pepper.
3. Combine all of the ingredients together in a small bowl. Stir to combine. Chill until ready to serve.

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6 hours ago Marinate the chicken as above. Heat the wok or tilt skillet to medium-high, add the chicken, and cook, stirring, for 3–5 minutes. Add the marinade and bring to a simmer, 3–5 minutes. …

Servings: 50
Water: 11 pounds 3 ounces
Rice, brown, long grain, raw: 5 pounds 9 ounces
Estimated Reading Time: 5 mins
1. Combine cilantro, oil, lime juice, garlic, jalapeño, and salt.
2. Place chicken in a large container with a lid.
3. In a large container, combine peppers, onions, and oil. Mix well to coat the vegetables.
4. Bring water to a boil.

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2 hours ago Transfer to a bowl and allow to cool before stirring in scallions, cilantro and lime juice. Set aside. Heat a large non-stick saute pan over a medium heat, add in remaining oil and ground …

Rating: 4.2/5(89)
Calories: 517 per serving
1. Heat one teaspoon of oil into a large non-stick saute pan. Toss in garlic with a pinch of salt and sauté until fragrant.
2. Add cauliflower rice to the pan along with salt, pepper and chicken broth (or water). Pop on the lid and cook for 3-4 minutes or until the rice is tender.
3. Transfer to a bowl and allow to cool before stirring in scallions, cilantro and lime juice. Set aside.
4. Heat a large non-stick saute pan over a medium heat, add in remaining oil and ground chicken. Season with salt and pepper and break into crumbles with a rubber or wooden spatula until the chicken is in crumbles.

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Just Now Remove chicken from pan and wait 5 minutes before slicing. To assemble the Greek bowls; place a bed of farro at the bottom of your bowl or meal prep container. Top with sliced chicken, tomatoes, cucumber, olives, red onion, tzatziki sauce, and feta cheese. Sprinkle some …

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2 hours ago In a medium bowl, combine the avocado, lemon juice, parsley, and garlic, and season with salt and pepper. 6. To assemble, divide the rice among 4 bowls or plates. Top each bowl of rice with equal amounts of chicken, grilled peppers and zucchini. Add a large dollop of avocado and then add the fresh tomatoes and walnuts.

Rating: 4.2/5(176)
Total Time: 35 mins
Estimated Reading Time: 5 mins
Calories: 522 per serving

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8 hours ago 1 tsp chili powder. 2 tsp (10 mL) balsamic vinegar. Directions. In a small saucepan, cover barley with water; bring to a boil. Reduce heat and simmer for about 20 minutes or until barley is tender but still chewy. Drain well and toss with arugula; set aside. Spray …

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6 hours ago Grate the cauliflower using a cheese grater, or add to a food processor and pulse. Cook the cauliflower rice: Add olive oil to a skillet over medium/high heat. Once heated, add cauliflower rice …

Rating: 5/5(1)
Total Time: 20 mins
Category: Main Course
Calories: 241 per serving
1. Prepare the vegetables: Microwave corn and edamame according to package directions *We prefer to use Pictsweet steamable frozen corn and edamame* Set aside in separate bowls. Thinly slice red onion.
2. Make the cauliflower rice: Cut the cauliflower stems off and divide the cauliflower head into 4 parts. Grate the cauliflower using a cheese grater, or add to a food processor and pulse.
3. Cook the cauliflower rice: Add olive oil to a skillet over medium/high heat. Once heated, add cauliflower rice and saute over medium heat for 5 minutes. Divide rice into 4 bowls.
4. Shred the rotisserie chicken. Divide equally into the bowls.

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1 hours ago Heat up extra virgin olive oil in a pan until just below the smoking point. Season the chicken thighs with salt, pepper, and garlic powder and cook both sides …

Rating: 5/5(6)
Category: Dinner, Entree
Cuisine: Healthy, Italian
Total Time: 1 hr 20 mins
1. mix together all ingredients and season well with salt and pepper, set aside
2. Toss together the broccolini and Brussel sprouts with salt, pepper garlic powder, and olive oil and put on a large baking tray.
3. Take 1 cup of balsamic vinegar and put into a pot. Heat up to a slow simmer and let reduce by half. Keep an eye on the pot and use a spoon to stir occasionally. The reduction should coat the back of a spoon. Don't boil!
4. Heat up extra virgin olive oil in a pan until just below the smoking point. Season the chicken thighs with salt, pepper, and garlic powder and cook both sides of the thighs until just about done. Should take 5-7 minutes.

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Just Now Instant Pot Chicken Burrito Bowl. Instant Pot chicken burrito bowls are a delicious and healthy meal to make in the Instant Pot. Simply Low Cal @simplylowcal #instantpotrecipe #burritobowls #instantpotburritobowls #simplylowcal

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Frequently Asked Questions

What are some healthy ways to cook chicken?

Baking, sauteing and grilling are among the three healthiest ways to cook chicken breasts, and they will reach a safe internal temperature of 165 degrees faster the thinner they are cut.

What are good chicken recipes?

Directions. Place bread crumbs into a shallow bowl; season chicken with salt and pepper, and press chicken breast halves into crumbs to coat. Place coated chicken breasts atop onion and butter. Bake in the preheated oven until crumbs are browned and chicken juices run clear, about 40 minutes.

Are burrito bowls healthy?

Burrito bowls are versatile because you can fill them with any grain, protein, and fresh toppings to fit your family’s taste. These homemade burrito bowls are healthier than takeout or restaurant options, and there are endless flavor possibilities with burrito bowl recipes.

What is a chicken bowl recipe?

Directions. Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper. Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa...

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