healthy chicken recipes for dinner

Healthy chicken breast recipes

* 1 tablespoon neutral oil
* 1 yellow onion, peeled and quartered
* 2–3 jalapeños, trimmed and halved
* 1 head of garlic, halved crosswise
* 4 pounds chicken, whole or cut up
* 8–10 cups water
Healthy chicken breast recipes to lose weight
**Soup:**

Simple chicken recipes* 1 tablespoon neutral oil
* 1 yellow onion, peeled and diced
* 2 bell peppers, trimmed, seeded, and diced
* 2 tablespoons butter
* 2 tablespoons chili powder
* 1 tablespoon cumin
* 1 teaspoon cayenne powder
* 1 teaspoon paprika
* 14.5-ounce can fire-roasted diced tomatoes
* 10-ounce can diced tomatoes and habaneros (optional)
* 15-ounce can black beans, drained
* 15-ounce can red enchilada sauce
* 4 ounces softened cream cheese, optional
* Salt and pepper to taste

**For serving:**

* Cilantro, cotija or grated cheese, avocado, lime wedges, minced red onion, or sliced serrano pepper

**Prepare the broth:**

1. Heat 1 tablespoon neutral oil over high heat in a large, heavy-bottomed pot. Add the onion and jalapeños and cook for 2–3 minutes until they begin to char. Add the garlic, cut side down, for 1 minute until it begins to brown.
2. Place the chicken on top and pour over 8–10 cups of water, enough to completely submerge the chicken. Season with a teaspoon or two of salt. It will cook down and become quite salty, so there is no need to go too heavy with it.
3. Bring to a boil, reduce heat, cover, and simmer for 1 hour. Check the broth occasionally and skim off any foam or scum that floats to the top.
4. After 1 hour, remove the chicken from the pot and transfer it to a bowl.

**Finish the broth and shred the chicken:**

1. Turn the heat to medium or medium-high. You want it hot enough to maintain a rapid simmer but not boil vigorously. Simmer rapidly for 20 minutes.
2. Strain the broth into a large bowl through a fine-mesh sieve. Discard solids.
3. Once the chicken is cool enough to handle, shred the meat from the bones and add it to the bowl of broth.
4. Carefully wipe out the pot with a damp cloth and return the pot to the stovetop.

**Prepare the soup:**

1. Heat 1 tablespoon neutral oil over medium-high heat in the pot. Add the diced onion and peppers and cook, occasionally stirring, for 5–7 minutes. Season lightly with salt.
2. Melt the butter into the onion and peppers. Once bubbly, add the chili powder, cumin, cayenne powder, and paprika. Toss to coat and sizzle the spices in the butter for about 1 minute.
3. Pour in the reserved broth and shredded chicken. Next, pour in the diced tomatoes, black beans, and enchilada sauce cans. Bring to a boil and then reduce heat and simmer for 20 minutes. Taste and season to your preferences.

**Finish the soup:**

1. Stir in the softened cream cheese if using. Continue cooking until it’s completely melted into the broth.

**To ser

1. Ladle the soup into bowls and garnish with your favorite toppings. Enjoy!



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Nutty chicken

Method
STEP 1
Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.

STEP 2
Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.

STEP 3
Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.

STEP 4
Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.