20 Delicious Low Cholesterol Chicken Recipes Healthy

Zesty, flavorful, and heart-healthy—our collection of 20 Delicious Low Cholesterol Chicken Recipes is here to transform your mealtime into a celebration of good health and great taste. Whether you’re craving quick dinners, seasonal favorites, or comforting classics, these dishes promise to delight your palate without compromising your wellness goals. Dive in and discover your next favorite chicken recipe that’s as nutritious as it is delicious!

Grilled Lemon Herb Chicken Breast

On a warm summer evening, nothing quite compares to the vibrant flavors of Grilled Lemon Herb Chicken Breast, a dish that marries the zest of citrus with the earthy tones of fresh herbs for a meal that’s both refreshing and deeply satisfying.

Ingredients

• 4 boneless, skinless chicken breasts (I find that organic chicken tends to have a better texture and flavor)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 lemons, juiced and zested (for that bright, tangy kick)
• 2 tbsp fresh rosemary, finely chopped (the fragrance is irresistible)
• 2 tbsp fresh thyme leaves (adds a subtle, woodsy flavor)
• 3 garlic cloves, minced (because garlic makes everything better)
• 1 tsp sea salt (I prefer the clean taste of sea salt)
• 1/2 tsp freshly ground black pepper (freshly ground for the best aroma)

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, rosemary, thyme, garlic, sea salt, and black pepper to create the marinade.
2. Add the chicken breasts to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, though overnight marinating will deepen the flavors.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure those perfect grill marks without burning.
4. Remove the chicken from the marinade, letting any excess drip off, and place on the grill. Discard the remaining marinade.
5. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F, using a meat thermometer for accuracy.
6. Let the chicken rest for 5 minutes before slicing to retain all those juicy flavors.

Succulent and aromatic, this Grilled Lemon Herb Chicken Breast boasts a perfect balance of citrus and herbs, with a tender texture that’s ideal for slicing over a crisp salad or serving alongside roasted vegetables for a complete meal.

Baked Garlic Parmesan Chicken

Mastering the art of a perfectly golden, herb-crusted chicken is simpler than you might think, especially when it involves the irresistible duo of garlic and Parmesan. This Baked Garlic Parmesan Chicken is a testament to how a few quality ingredients can transform into a dish that’s both comforting and sophisticated, ideal for a weeknight dinner that feels anything but ordinary.

Ingredients

• 4 boneless, skinless chicken breasts (I find that organic, free-range chicken offers the best flavor and texture)
• 1/2 cup grated Parmesan cheese (freshly grated Parmesan melts beautifully and adds a nutty depth)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes and health benefits)
• 2 cloves garlic, minced (for that punch of flavor, I always use fresh garlic)
• 1/2 cup breadcrumbs (I prefer panko for their light, crispy texture)
• 1 tsp dried Italian seasoning (a little blend of herbs goes a long way)
• Salt and freshly ground black pepper (to season the chicken perfectly)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a shallow bowl, combine the grated Parmesan, breadcrumbs, and Italian seasoning, mixing well to distribute the flavors evenly.
3. In another bowl, whisk together the olive oil and minced garlic, creating a fragrant marinade that will coat the chicken beautifully.
4. Season each chicken breast with salt and pepper on both sides, ensuring every bite is flavorful.
5. Dip each seasoned chicken breast into the garlic-olive oil mixture, then dredge in the Parmesan-breadcrumb mixture, pressing gently to adhere the coating.
6. Place the coated chicken breasts on a baking sheet lined with parchment paper, spacing them evenly for even cooking.
7. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden and crispy.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist and tender meat.

Best enjoyed straight from the oven, this Baked Garlic Parmesan Chicken boasts a crispy, golden exterior that gives way to juicy, flavorful meat. Serve it alongside a crisp green salad or over a bed of al dente pasta for a meal that’s as visually appealing as it is delicious.

Slow Cooker Chicken and Vegetable Stew

On a crisp autumn evening, nothing warms the soul quite like a hearty Slow Cooker Chicken and Vegetable Stew, a dish that marries simplicity with depth of flavor, inviting you to savor each spoonful.

Ingredients

• 2 lbs boneless, skinless chicken thighs (I find thighs offer more flavor than breasts)
• 3 cups low-sodium chicken broth (homemade broth elevates the dish, but store-bought works in a pinch)
• 1 cup diced carrots (about 2 medium, for a sweet crunch)
• 1 cup diced celery (about 2 stalks, for its earthy notes)
• 1 large yellow onion, diced (the foundation of any great stew)
• 3 cloves garlic, minced (because garlic is life)
• 2 tbsp extra virgin olive oil (my go-to for its fruity undertones)
• 1 tsp dried thyme (for that subtle, herby whisper)
• 1 tsp smoked paprika (adds a hint of warmth and complexity)
• Salt and freshly ground black pepper (to layer the flavors)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken thighs, seasoning with salt and pepper, and sear until golden brown, about 4 minutes per side. Transfer to the slow cooker.
2. In the same skillet, add the diced onion, carrots, and celery. Sauté until the onions are translucent and the vegetables begin to soften, about 5 minutes. Stir in the garlic, thyme, and smoked paprika for the last 30 seconds to awaken their aromas.
3. Transfer the vegetable mixture to the slow cooker, pouring in the chicken broth. Stir gently to combine all the ingredients.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
5. Once cooked, use two forks to shred the chicken directly in the slow cooker, allowing it to soak up all the flavorful broth.
6. Taste and adjust the seasoning with additional salt and pepper if needed. Let it sit for 10 minutes before serving to allow the flavors to meld beautifully.

Now, this stew boasts a velvety texture with layers of savory and slightly sweet flavors, thanks to the slow-cooked vegetables and succulent chicken. Serve it over a bed of creamy mashed potatoes or with a slice of crusty artisan bread to soak up every last drop of its rich broth.

Chicken Spinach and Mushroom Skillet

Rustling through the farmer’s market on a crisp morning, I stumbled upon the freshest ingredients that inspired this Chicken Spinach and Mushroom Skillet—a dish that marries simplicity with sophistication, perfect for a cozy dinner under the stars.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into 1-inch strips (I find organic chicken lends a cleaner, more robust flavor)
• 2 cups fresh spinach, tightly packed (the darker the leaves, the more nutrient-rich)
• 1 cup sliced cremini mushrooms (their earthy depth is unmatched)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp minced garlic (because everything’s better with garlic)
• 1/2 cup heavy cream (for that luscious, velvety sauce)
• 1/2 tsp salt (I prefer sea salt for its mineral quality)
• 1/4 tsp black pepper, freshly ground (it makes all the difference)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the chicken strips, seasoning them with salt and black pepper, and cook until golden brown, about 5 minutes per side. Tip: Resist the urge to overcrowd the skillet to ensure a perfect sear.
3. Lower the heat to medium, add the minced garlic, and sauté until fragrant, about 30 seconds, being careful not to burn it.
4. Introduce the sliced cremini mushrooms to the skillet, cooking until they release their juices and start to brown, about 4 minutes. Tip: A little patience here enhances their flavor.
5. Pour in the heavy cream, stirring gently to combine, and let the mixture simmer for 2 minutes to thicken slightly.
6. Fold in the fresh spinach, cooking just until wilted, about 1 minute. Tip: Spinach cooks quickly, so keep an eye on it to preserve its vibrant color and texture.

Lusciously creamy with a hint of earthiness, this skillet dish is a harmonious blend of textures and flavors. Serve it over a bed of al dente pasta or with a crusty baguette to soak up every last drop of the sumptuous sauce.

Herb Roasted Chicken with Sweet Potatoes

Elegance meets comfort in this Herb Roasted Chicken with Sweet Potatoes, a dish that marries the rustic charm of roasted sweet potatoes with the succulent, herb-infused flavors of perfectly cooked chicken. It’s a harmonious blend that promises to delight the senses and bring warmth to any table.

Ingredients

• 1 whole chicken (about 4 lbs) – I find organic chickens have a richer flavor.
• 2 large sweet potatoes, peeled and cubed into 1-inch pieces – Their natural sweetness caramelizes beautifully.
• 3 tbsp extra virgin olive oil – My go-to for its fruity notes.
• 1 tbsp fresh rosemary, finely chopped – Fresh herbs make all the difference.
• 1 tbsp fresh thyme leaves – They add a lovely earthiness.
• 1 tsp salt – I prefer sea salt for its mineral quality.
• 1/2 tsp black pepper – Freshly ground for the best aroma.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
2. In a large bowl, toss the sweet potatoes with 1 tbsp of olive oil, half the rosemary, half the thyme, 1/2 tsp salt, and 1/4 tsp pepper until evenly coated. Tip: Uniform pieces ensure even cooking.
3. Spread the sweet potatoes on a baking sheet in a single layer, leaving space for the chicken. This prevents steaming and promotes roasting.
4. Pat the chicken dry with paper towels to ensure crispy skin. Rub the remaining olive oil all over the chicken.
5. Sprinkle the chicken with the remaining herbs, salt, and pepper, including inside the cavity for maximum flavor.
6. Place the chicken on the baking sheet with the sweet potatoes, breast side up. Tip: Tucking the wings under prevents burning.
7. Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken’s internal temperature reaches 165°F (74°C) and the sweet potatoes are tender. Tip: Basting halfway through keeps the chicken moist.
8. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.

Delight in the contrast of the crispy, herbaceous chicken skin against the soft, caramelized sweetness of the potatoes. Serve this dish on a platter garnished with fresh herbs for a visually stunning centerpiece that’s as delicious as it is beautiful.

Chicken and Quinoa Stuffed Peppers

Radiating with vibrant colors and wholesome flavors, these Chicken and Quinoa Stuffed Peppers are a testament to the beauty of combining simple ingredients with a touch of culinary finesse. Perfect for a nutritious weeknight dinner or an elegant weekend feast, they promise a delightful interplay of textures and tastes.

Ingredients

• 4 large bell peppers, any color (I love the visual pop of red and yellow)
• 1 cup quinoa, rinsed (for that perfect fluffy texture)
• 2 cups chicken broth (homemade elevates the flavor, but store-bought works fine)
• 1 lb ground chicken (lean for a healthier option)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely diced (white for sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp ground cumin (toasted and ground at home if possible)
• 1/2 tsp smoked paprika (for a subtle depth)
• 1/2 cup shredded Monterey Jack cheese (melts beautifully)
• Salt and freshly ground black pepper (to season layers)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for stuffing.
3. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, until the quinoa is tender and the liquid is absorbed. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
4. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
5. Add ground chicken to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Stir in cumin, smoked paprika, salt, and pepper.
6. Combine the cooked quinoa with the chicken mixture in the skillet, stirring well to incorporate all the flavors.
7. Stuff each bell pepper with the quinoa-chicken mixture, packing lightly. Top each with shredded Monterey Jack cheese.
8. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Delightfully tender peppers cradle a savory filling that’s both hearty and light, with the quinoa adding a pleasing bite. Serve these beauties with a crisp green salad or a dollop of Greek yogurt for a refreshing contrast.

Light Chicken Caesar Salad

Savory and satisfying, this Light Chicken Caesar Salad is a testament to the beauty of simplicity, blending crisp greens with tender chicken and a creamy, tangy dressing that’s surprisingly light. Perfect for a summer lunch or a quick dinner, it’s a dish that promises both flavor and freshness in every bite.

Ingredients

• 2 boneless, skinless chicken breasts (I find organic, free-range chicken breasts have the best texture and flavor)
• 1 large head of romaine lettuce, chopped (the crispier, the better for that perfect crunch)
• 1/2 cup grated Parmesan cheese (a high-quality block grated fresh makes all the difference)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp fresh lemon juice (about 1 large lemon, and yes, fresh is non-negotiable here)
• 1 tsp Dijon mustard (adds a lovely depth to the dressing)
• 1 clove garlic, minced (for that essential Caesar kick)
• 1/2 tsp sea salt (I prefer the subtle crunch of flaky sea salt)
• 1/4 tsp freshly ground black pepper (freshly ground is key for maximum aroma)
• 1 cup croutons (homemade or store-bought, but I always lean towards homemade for that extra crunch)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F) for the chicken.
2. Season the chicken breasts evenly with 1/4 tsp of the sea salt and 1/8 tsp of the black pepper.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, remaining sea salt, and black pepper until emulsified.
5. In a large salad bowl, toss the chopped romaine lettuce with the dressing until evenly coated.
6. Add the sliced grilled chicken, grated Parmesan cheese, and croutons to the salad. Gently toss to combine.
7. Divide the salad among plates and serve immediately, garnished with an extra sprinkle of Parmesan if desired.

Delightfully crisp and refreshing, this salad offers a harmonious blend of textures and flavors, from the juicy chicken to the crunchy croutons and creamy dressing. For an extra touch of elegance, serve it with a slice of lemon on the side or atop a chilled plate to keep everything refreshingly cool.

Chicken Avocado Wrap with Whole Wheat Tortilla

Perfectly balanced between creamy and crisp, this Chicken Avocado Wrap with Whole Wheat Tortilla is a testament to the beauty of simple, fresh ingredients coming together in harmony. Packed with protein and healthy fats, it’s a lunchtime favorite that feels indulgent yet is deceptively easy to assemble.

Ingredients

• 2 whole wheat tortillas (I love the nutty flavor they add)
• 1 ripe avocado, sliced (the creamier, the better)
• 1 cup cooked chicken breast, shredded (leftover rotisserie chicken works wonders here)
• 1/4 cup Greek yogurt (for a tangy twist)
• 1 tbsp lime juice (freshly squeezed makes all the difference)
• 1/2 tsp cumin (toasted and ground for maximum aroma)
• 1/4 cup red onion, thinly sliced (soak in cold water for 5 minutes to mellow the bite)
• 1/2 cup mixed greens (baby spinach and arugula are my go-to)
• Salt and pepper to taste (I always use sea salt for its clean flavor)

Instructions

1. In a small bowl, mix the shredded chicken with Greek yogurt, lime juice, cumin, salt, and pepper until well combined. This not only adds flavor but keeps the chicken moist.
2. Lay the whole wheat tortillas flat on a clean surface. Divide the chicken mixture evenly between them, spreading it out in the center.
3. Top the chicken with avocado slices, red onion, and mixed greens. The key is to layer ingredients evenly for the perfect bite every time.
4. Fold the sides of the tortilla inward, then roll tightly from the bottom up, ensuring all fillings are snugly enclosed. A tight roll prevents fillings from spilling out.
5. If desired, lightly grill the wraps on a pan over medium heat for 2-3 minutes per side until golden and crisp. This step adds a delightful crunch.

Offering a delightful contrast of textures—from the creamy avocado to the crisp tortilla—this wrap is as satisfying to eat as it is beautiful to behold. Serve it sliced diagonally for an elegant presentation, or pack it whole for a picnic under the sun.

Spicy Grilled Chicken with Mango Salsa

Delight in the harmonious blend of fiery spices and sweet, tropical flavors with this Spicy Grilled Chicken with Mango Salsa, a dish that promises to transport your taste buds to a sun-drenched paradise with every bite.

Ingredients

• 2 boneless, skinless chicken breasts (I find that organic chicken breasts yield the juiciest results)
• 1 tbsp olive oil (extra virgin olive oil is my go-to for its fruity notes)
• 1 tsp smoked paprika (for that deep, smoky flavor)
• 1/2 tsp cayenne pepper (adjust according to your heat preference)
• 1/2 tsp garlic powder (for a subtle, aromatic kick)
• 1 ripe mango, diced (the sweeter, the better for balancing the heat)
• 1/4 cup red onion, finely chopped (for a sharp contrast)
• 1 jalapeño, seeded and minced (I prefer removing the seeds to tame the heat)
• 2 tbsp fresh cilantro, chopped (nothing beats the freshness of hand-picked cilantro)
• Juice of 1 lime (for that essential zing)
• Salt to taste (I always use sea salt for its clean flavor)

Instructions

1. Preheat your grill to medium-high heat, aiming for about 375°F to ensure a perfect sear without burning.
2. In a small bowl, mix together the smoked paprika, cayenne pepper, garlic powder, and a pinch of salt. Rub this spice mix evenly over the chicken breasts, then drizzle with olive oil to help the spices adhere and prevent sticking.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing to retain all those delicious juices.
4. While the chicken rests, combine the diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with a pinch of salt, stirring gently to mix without crushing the mango.
5. Slice the grilled chicken against the grain for maximum tenderness and top with the vibrant mango salsa.

Yielded by the grill’s kiss, the chicken boasts a smoky crust that gives way to succulent meat, while the mango salsa offers a refreshing counterpoint with its juicy sweetness and crisp texture. Serve atop a bed of quinoa or alongside grilled vegetables for a meal that’s as nutritious as it is flavorful.

Chicken and Broccoli Stir-Fry with Olive Oil

Lusciously tender chicken paired with crisp, vibrant broccoli makes this stir-fry a weeknight hero, effortlessly combining health and flavor in one pan. The olive oil adds a subtle, fruity depth that elevates the dish beyond the ordinary.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips (uniform pieces ensure even cooking)
• 3 cups broccoli florets (fresh is best for that satisfying crunch)
• 3 tbsp extra virgin olive oil (my go-to for its rich flavor and health benefits)
• 2 cloves garlic, minced (because fresh garlic is non-negotiable)
• 1 tbsp soy sauce (for that umami kick)
• 1/2 tsp red pepper flakes (adjust to spice preference)
• Salt, to taste (I like to use sea salt for its clean flavor)

Instructions

1. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute. This ensures the chicken sears properly without sticking.
2. Add the chicken strips to the skillet in a single layer, seasoning lightly with salt. Cook for 4-5 minutes without stirring to get a golden sear, then flip and cook for another 3-4 minutes until fully cooked. Tip: Resist the urge to overcrowd the pan to avoid steaming the chicken.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the remaining 1 tbsp of olive oil and the broccoli florets. Stir-fry for 2-3 minutes until bright green but still crisp. Tip: A splash of water can help steam the broccoli slightly if you prefer it softer.
4. Add the minced garlic and red pepper flakes to the broccoli, stirring constantly for about 30 seconds until fragrant. Tip: Garlic burns quickly, so keep the heat medium and watch closely.
5. Return the chicken to the skillet, add the soy sauce, and toss everything together for another minute to combine and heat through.

With its perfect balance of juicy chicken and crisp broccoli, this stir-fry is a textural delight. Serve it over a bed of fluffy jasmine rice or alongside a crisp white wine for an effortlessly elegant meal.

Low Cholesterol Chicken Tikka Masala

Yearning for a dish that marries the rich flavors of traditional Indian cuisine with a heart-healthy twist? This Low Cholesterol Chicken Tikka Masala is a vibrant, aromatic delight that doesn’t compromise on taste or well-being.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces (I find organic chicken elevates the dish’s flavor)
• 1 cup plain Greek yogurt (full-fat for creaminess, but low-fat works too)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 large onion, finely diced (yellow onions add a slight sweetness)
• 3 garlic cloves, minced (freshly minced garlic makes all the difference)
• 1 tbsp ginger, grated (keep your ginger in the freezer for easy grating)
• 1 tbsp garam masala (toasting your own spices can deepen the flavors)
• 1 tsp turmeric (a pinch more if you love its earthy tone)
• 1 can (14.5 oz) diced tomatoes (San Marzano tomatoes are my favorite for their sweetness)
• 1/2 cup heavy cream (for a lighter version, coconut milk is a fantastic substitute)
• Salt to taste (I prefer Himalayan pink salt for its mineral content)
• Fresh cilantro, chopped (for garnish, and don’t skimp—it adds a fresh pop)

Instructions

1. In a large bowl, combine chicken pieces with Greek yogurt, half of the garam masala, and a pinch of salt. Cover and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
2. Heat olive oil in a large skillet over medium heat. Add diced onions and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Add minced garlic and grated ginger to the skillet, cooking for another minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Stir in the remaining garam masala and turmeric, cooking for 30 seconds to release the spices’ aromas.
5. Add the marinated chicken to the skillet, reserving the excess marinade. Cook until the chicken is no longer pink, about 5-7 minutes.
6. Pour in the diced tomatoes and bring the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld.
7. Reduce heat to low and stir in the heavy cream. Simmer for another 5 minutes, then taste and adjust salt if needed. Tip: If the sauce is too thick, a splash of water can loosen it.
8. Garnish with fresh cilantro before serving. For an extra touch of elegance, serve over a bed of basmati rice or with warm naan bread.

The chicken is succulent, enveloped in a creamy, spiced tomato sauce that’s both comforting and exotic. The fresh cilantro adds a bright contrast, making each bite a harmonious blend of flavors. Consider serving with a side of cucumber raita to cool the palate.

Chicken and White Bean Soup

Venturing into the realm of comforting soups, this Chicken and White Bean Soup stands as a testament to simplicity meeting sophistication. Its creamy texture and hearty flavors make it a perfect dish for those seeking both nourishment and elegance in their meals.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely chopped (I find yellow onions offer the best sweetness)
• 2 carrots, diced (for a pop of color and sweetness)
• 2 celery stalks, diced (essential for that classic soup base)
• 3 garlic cloves, minced (because garlic is life)
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (thighs stay juicier than breasts)
• 4 cups chicken broth (homemade if you have it, for deeper flavor)
• 2 cans (15 oz each) white beans, drained and rinsed (cannellini beans are my favorite here)
• 1 teaspoon dried thyme (rubbed between fingers to release oils)
• Salt and freshly ground black pepper (to layer the seasoning)
• 1 bay leaf (for that subtle background note)
• 2 tablespoons fresh parsley, chopped (for a bright finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion, carrots, and celery, cooking until softened, about 5 minutes, stirring occasionally.
3. Stir in the garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Add the chicken pieces, seasoning lightly with salt and pepper, and cook until no longer pink, about 5 minutes.
5. Pour in the chicken broth, then add the white beans, thyme, and bay leaf. Bring to a simmer.
6. Reduce heat to low, cover, and let simmer for 20 minutes to meld the flavors, stirring occasionally.
7. Remove the bay leaf, adjust seasoning with salt and pepper, and stir in the fresh parsley.
8. Serve hot, garnished with an extra drizzle of olive oil or a sprinkle of parsley for an elegant touch.

Rich in texture and flavor, this soup boasts a creamy consistency from the beans, with the chicken adding a satisfying bite. Consider serving it with a side of crusty bread for dipping, or over a bed of steamed greens for a lighter option.

Baked Chicken with Tomatoes and Basil

This timeless dish marries the succulent tenderness of baked chicken with the vibrant freshness of tomatoes and basil, creating a harmonious blend of flavors that’s both comforting and sophisticated.

Ingredients

• 4 boneless, skinless chicken breasts (I find that organic chicken breasts yield the best flavor and texture)
• 2 cups cherry tomatoes, halved (their sweetness balances the dish beautifully)
• 1/4 cup fresh basil leaves, chopped (nothing beats the aroma of fresh basil)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (for that essential punch of flavor)
• 1 tsp sea salt (I prefer the subtle crunch and minerality it adds)
• 1/2 tsp black pepper, freshly ground (for a bit of heat)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, combine the halved cherry tomatoes, chopped basil, minced garlic, olive oil, salt, and pepper, gently tossing to coat the tomatoes evenly.
3. Place the chicken breasts in a baking dish, arranging them so they’re not overlapping for even cooking.
4. Pour the tomato and basil mixture over the chicken, ensuring each piece is generously covered.
5. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
6. Let the chicken rest for 5 minutes after baking to allow the juices to redistribute. Tip: This step is crucial for moist chicken.
7. Serve the chicken with the baked tomatoes and basil spooned over the top. Tip: For an extra touch, garnish with additional fresh basil leaves.

Lusciously tender, the chicken absorbs the bright flavors of the tomatoes and basil, while the tomatoes soften into a slightly jammy consistency that’s irresistible. Consider serving this dish over a bed of creamy polenta or alongside a crisp green salad for a complete meal.

Chicken and Asparagus Bake

Glistening under the golden hue of a perfectly baked crust, this Chicken and Asparagus Bake marries the tender succulence of chicken with the crisp, verdant snap of asparagus, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (I find slicing them into even strips ensures uniform cooking)
• 1 lb fresh asparagus, trimmed (look for spears with tight, bright green tips)
• 1 cup heavy cream (for that luxurious, velvety sauce)
• 1/2 cup grated Parmesan cheese (the real deal, please—none of the pre-shredded stuff)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 tbsp minced garlic (because what’s a bake without garlic?)
• 1 tsp salt (I swear by sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, to awaken the flavors)
• 1/2 tsp dried thyme (its earthy aroma complements the chicken beautifully)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large skillet, heat 2 tbsp of extra virgin olive oil over medium heat until shimmering but not smoking.
3. Add the chicken strips, seasoning them with 1 tsp salt and 1/2 tsp black pepper, and cook until they’re just golden on the outside, about 3-4 minutes per side. They’ll finish cooking in the oven.
4. Transfer the chicken to a baking dish, arranging the asparagus spears around them like sunrays.
5. In the same skillet, sauté 1 tbsp minced garlic for about 30 seconds until fragrant, then pour in 1 cup heavy cream, stirring to combine.
6. Sprinkle in 1/2 tsp dried thyme and 1/2 cup grated Parmesan cheese, stirring until the cheese melts into a smooth sauce.
7. Pour the sauce evenly over the chicken and asparagus, ensuring every piece is lovingly coated.
8. Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the asparagus is tender-crisp.
9. Let it rest for 5 minutes before serving to allow the flavors to meld beautifully.

When served, the Chicken and Asparagus Bake presents a harmonious blend of textures—the chicken remains juicy, the asparagus retains a slight crunch, and the sauce, oh the sauce, is irresistibly creamy. Consider garnishing with a sprinkle of fresh parsley or a dash of lemon zest for a bright finish.

Healthy Chicken Fajitas with Bell Peppers

These Healthy Chicken Fajitas with Bell Peppers are a vibrant, flavorful dish that brings a touch of elegance to your weeknight dinner routine. Tender strips of chicken, perfectly seasoned and seared, mingle with sweet, crisp bell peppers for a meal that’s as nutritious as it is delicious.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into thin strips (I find that slightly freezing the chicken makes slicing easier.)
• 2 tbsp extra virgin olive oil (My go-to for its fruity notes and health benefits.)
• 1 large red bell pepper, thinly sliced (The sweetness of red peppers is unmatched.)
• 1 large green bell pepper, thinly sliced (For a bit of crunch and color contrast.)
• 1 medium yellow onion, thinly sliced (Yellow onions caramelize beautifully.)
• 2 tsp chili powder (Adjust based on your heat preference.)
• 1 tsp ground cumin (For that essential earthy warmth.)
• 1/2 tsp garlic powder (A quick alternative to fresh garlic.)
• 1/2 tsp salt (To enhance all the flavors.)
• 1/4 tsp black pepper (Freshly ground is always best.)
• 8 small whole wheat tortillas (For a healthier twist.)
• Fresh cilantro, chopped (A sprinkle adds a fresh, herby finish.)
• Lime wedges (A squeeze of lime brightens everything up.)

Instructions

1. In a large bowl, combine the chicken strips with chili powder, cumin, garlic powder, salt, and black pepper. Toss until the chicken is evenly coated. Let it marinate for at least 10 minutes to absorb the flavors.
2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden and cooked through. Transfer to a plate.
3. In the same skillet, add the remaining 1 tbsp of olive oil. Add the sliced bell peppers and onion. Cook for 4-5 minutes, stirring frequently, until the vegetables are just tender but still crisp.
4. Return the chicken to the skillet with the vegetables. Stir everything together and cook for an additional 2 minutes to combine the flavors.
5. Warm the tortillas according to package instructions, usually about 30 seconds per side in a dry skillet.
6. Serve the chicken and pepper mixture on the warmed tortillas. Garnish with fresh cilantro and serve with lime wedges on the side.

Remarkably, these fajitas strike a perfect balance between the smoky spices and the sweetness of the peppers, all wrapped in a soft, warm tortilla. For an extra touch, top with a dollop of Greek yogurt or avocado slices for creaminess.

Chicken and Brown Rice Casserole

Elevating the humble casserole to new heights, this Chicken and Brown Rice Casserole combines wholesome ingredients with a touch of sophistication, perfect for a nourishing weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 1.5 cups uncooked brown rice (I love the nutty texture it brings)
• 2 cups chicken broth (homemade adds a richer flavor)
• 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely chopped (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup frozen peas (no need to thaw)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium saucepan, combine the brown rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Add the chopped onion and minced garlic to the skillet with the chicken. Sauté until the onion is translucent, about 3-4 minutes.
5. Stir in the frozen peas, cooked rice, salt, and black pepper into the skillet. Mix well to combine all the ingredients.
6. Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes.
8. Let the casserole stand for 5 minutes before serving to allow the flavors to meld together beautifully.

Lusciously creamy with a satisfying crunch from the baked cheese topping, this casserole is a delightful contrast of textures. Serve it alongside a crisp green salad or roasted vegetables for a complete meal that’s as visually appealing as it is delicious.

Lemon Garlic Chicken with Green Beans

On a bustling evening, when the craving for something both comforting and vibrant strikes, this Lemon Garlic Chicken with Green Beans emerges as a stellar choice. Its harmonious blend of zesty lemon and aromatic garlic, paired with the crisp-tender green beans, promises a dish that’s as delightful to the palate as it is to the eye.

Ingredients

• 4 boneless, skinless chicken breasts (I find that organic chicken tends to have a better texture and flavor)
• 1 lb fresh green beans, trimmed (the snap of fresh beans is unbeatable)
• 3 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 4 garlic cloves, minced (because more garlic means more flavor)
• 1 lemon, zested and juiced (for that bright, citrusy kick)
• 1/2 tsp salt (I prefer sea salt for its subtle brininess)
• 1/4 tsp black pepper (freshly ground, if possible)
• 1/2 cup chicken broth (homemade or low-sodium store-bought works fine)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
2. In a large skillet, heat 2 tbsp of olive oil over medium-high heat until shimmering but not smoking.
3. Season the chicken breasts evenly with salt and pepper, then sear in the skillet for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to get a proper sear.
4. Transfer the chicken to a plate and in the same skillet, add the remaining olive oil, green beans, and minced garlic. Sauté for 2 minutes until fragrant. Tip: Keep the beans moving to prevent the garlic from burning.
5. Return the chicken to the skillet, nestling it among the green beans. Pour in the chicken broth and lemon juice, then sprinkle the lemon zest over the top.
6. Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.

This dish boasts a succulent chicken with a golden crust, bathed in a lemony garlic sauce that clings to each green bean. Serve it over a bed of fluffy quinoa or alongside roasted baby potatoes for a meal that’s both nourishing and indulgent.

Chicken and Kale Salad with Olive Oil Dressing

Flavorful and nourishing, this Chicken and Kale Salad with Olive Oil Dressing is a testament to the beauty of simple ingredients coming together to create something truly special. Perfect for a light lunch or a wholesome dinner, it’s a dish that promises both satisfaction and a burst of freshness in every bite.

Ingredients

• 2 boneless, skinless chicken breasts (I find organic, free-range chicken elevates the dish)
• 4 cups kale, stems removed and leaves torn into bite-sized pieces (massaging the kale first makes it wonderfully tender)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp lemon juice (freshly squeezed, for that zesty kick)
• 1/2 tsp sea salt (I prefer the subtle crunch of flaky sea salt here)
• 1/4 tsp black pepper (freshly ground, to taste)
• 1/4 cup shaved Parmesan cheese (for a salty, umami finish)
• 1/4 cup toasted pine nuts (they add a delightful crunch and nutty flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for roasting the chicken.
2. Season the chicken breasts evenly with sea salt and black pepper on both sides.
3. Heat a skillet over medium-high heat, add 1 tbsp of olive oil, and sear the chicken for 2-3 minutes per side until golden brown.
4. Transfer the skillet to the oven and roast the chicken for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
5. While the chicken cooks, whisk together the remaining olive oil, lemon juice, salt, and pepper in a small bowl to create the dressing.
6. In a large bowl, combine the kale with half of the dressing, massaging the leaves gently to soften them.
7. Once the chicken is cooked, let it rest for 5 minutes before slicing it thinly against the grain.
8. Arrange the dressed kale on plates, top with sliced chicken, and drizzle with the remaining dressing.
9. Garnish with shaved Parmesan and toasted pine nuts before serving.

Yielded with each forkful, the salad offers a harmonious blend of textures—from the crispness of the kale to the tenderness of the chicken, all tied together with the rich, velvety dressing. For an extra touch of elegance, serve it on a chilled plate to keep the flavors bright and refreshing.

Slow Cooker Chicken Chili

Comforting and effortlessly hearty, this Slow Cooker Chicken Chili is a symphony of flavors that meld together beautifully over hours of gentle cooking. Perfect for those crisp autumn evenings or a cozy weekend at home, it’s a dish that promises warmth and satisfaction with every spoonful.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs offer more flavor than breasts, but feel free to use what you prefer)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large yellow onion, diced (the sweetness balances the spices beautifully)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 red bell pepper, diced (adds a lovely color and slight sweetness)
• 1 can (15 oz) black beans, drained and rinsed (for that perfect bite)
• 1 can (15 oz) kidney beans, drained and rinsed (their creaminess is unmatched)
• 1 can (14.5 oz) diced tomatoes, undrained (I prefer fire-roasted for a smoky depth)
• 2 cups chicken broth (homemade if you have it, for the best flavor)
• 2 tbsp chili powder (adjust to your heat preference)
• 1 tsp ground cumin (its earthy tone is essential)
• 1 tsp smoked paprika (for that hint of smokiness)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and red bell pepper, sautéing until softened, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant, being careful not to let it brown.
4. Transfer the sautéed vegetables to your slow cooker, spreading them evenly across the bottom.
5. Place the chicken thighs on top of the vegetables, seasoning them lightly with salt.
6. In a medium bowl, combine the black beans, kidney beans, diced tomatoes, chicken broth, chili powder, ground cumin, and smoked paprika, mixing well to blend the spices.
7. Pour the bean and tomato mixture over the chicken and vegetables in the slow cooker, ensuring everything is submerged.
8. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shreds with a fork.
9. Once cooked, remove the chicken thighs and shred them using two forks, then return the shredded chicken to the slow cooker, stirring to combine.
10. Let the chili sit for 10 minutes to thicken slightly before serving, adjusting the salt if needed.

Best enjoyed with a dollop of sour cream and a sprinkle of fresh cilantro, this chili boasts a rich, velvety texture with layers of smoky, spicy, and slightly sweet flavors. For a creative twist, serve it over a baked sweet potato or with a side of cornbread for dipping.

Grilled Chicken with Roasted Vegetables

Vibrant and wholesome, this Grilled Chicken with Roasted Vegetables is a symphony of flavors that promises to delight the senses. Perfectly charred chicken paired with caramelized vegetables offers a dish that’s as nutritious as it is delicious, ideal for a summer evening or a hearty family dinner.

Ingredients

• 4 boneless, skinless chicken breasts (I find that organic, free-range chicken elevates the dish)
• 2 cups of mixed vegetables (bell peppers, zucchini, and cherry tomatoes are my go-to for their color and sweetness)
• 3 tbsp extra virgin olive oil (the fruity notes really shine here)
• 1 tbsp balsamic vinegar (for a touch of acidity)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tsp dried rosemary (or fresh if you have it, for an aromatic punch)
• Salt and freshly ground black pepper (to season, but we’ll be specific about quantities in the steps)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean to prevent sticking.
2. In a large bowl, toss the mixed vegetables with 2 tbsp of olive oil, balsamic vinegar, minced garlic, rosemary, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet and roast in a preheated oven at 400°F for 20 minutes, stirring halfway through for even caramelization.
4. Meanwhile, season the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper, then brush with the remaining 1 tbsp of olive oil.
5. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F, using a meat thermometer for accuracy.
6. Let the chicken rest for 5 minutes before slicing to retain its juices.
7. Serve the grilled chicken alongside the roasted vegetables, garnishing with fresh rosemary if desired.

Hearty and satisfying, the grilled chicken boasts a juicy interior with a smoky exterior, while the roasted vegetables offer a sweet and slightly tangy contrast. For an extra touch of elegance, drizzle with a reduced balsamic glaze or serve over a bed of quinoa for added texture.

Conclusion

Variety is the spice of life, and our roundup of 20 Delicious Low Cholesterol Chicken Recipes offers just that—healthy, flavorful options for every home cook. We invite you to try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Here’s to happy, healthy cooking!