14 Best Healthy Clean Eating Chicken Recipe Collection
Clean eating chicken recipes make weeknight dinners both nutritious and delicious. These wholesome meals focus on fresh ingredients, lean protein, and vibrant vegetables.
Each recipe delivers maximum flavor while keeping your health goals on track with simple, satisfying combinations.
01. Quick Garlic Ginger Chicken Stir Fry
Tender chicken strips tossed with fresh garlic, ginger, and colorful crunchy vegetables. This versatile stir fry comes together in minutes for busy weeknights.
Ingredients: 1 pound boneless skinless chicken breast (sliced thin), 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 2 cups cabbage (sliced), 1 red bell pepper (sliced), 1 cup sugar snap peas, 2 tablespoons olive oil, 2 tablespoons low-sodium soy sauce, 1 teaspoon sesame oil.
How To Make Quick Garlic Ginger Chicken Stir Fry
1. Heat olive oil in a large skillet or wok over medium-high heat until shimmering. Add sliced chicken and cook for 3-4 minutes until golden brown on one side, then flip and cook another 2-3 minutes until cooked through.
2. Push chicken to one side of the pan and add minced garlic and grated ginger to the empty space. Cook for 30 seconds until fragrant, then mix with the chicken to coat evenly.
3. Add cabbage, bell pepper, and snap peas to the pan. Stir-fry for 3-4 minutes until vegetables are crisp-tender and bright in color.
4. Drizzle soy sauce and sesame oil over everything, tossing to combine. Cook for another minute until heated through and serve immediately over rice or cauliflower rice.
02. Moroccan Spiced Chicken with Caramelized Pears
Aromatic Moroccan spices transform tender chicken pieces into an exotic dinner. Sweet caramelized pears add the perfect finishing touch to this fragrant dish.
Ingredients: 1 whole chicken (cut into 8 pieces), 2 ripe pears (sliced), 1 large onion (diced), 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon turmeric, 1 cup chicken broth, 2 tablespoons olive oil, 2 tablespoons honey, salt and pepper to taste.
How To Make Moroccan Spiced Chicken with Caramelized Pears
1. Season chicken pieces generously with salt, pepper, cinnamon, ginger, and turmeric. Heat olive oil in a large Dutch oven over medium-high heat and brown chicken pieces on all sides, about 8 minutes total.
2. Remove chicken and add diced onion to the same pot. Cook for 5 minutes until softened and golden, scraping up any browned bits from the bottom of the pan for extra flavor.
3. Return chicken to the pot and add chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes until chicken is meltingly tender and falling off the bone.
4. In the last 10 minutes of cooking, add pear slices and honey to the pot. Let them caramelize and become golden brown while the chicken finishes cooking.
5. Taste and adjust seasoning with salt and pepper before serving over quinoa or rice with the caramelized pears spooned over the top.
03. One-Skillet Chicken Quinoa with Fresh Salsa
Complete protein-packed dinner made in one pan with fluffy quinoa and seasoned chicken. Fresh homemade salsa and creamy avocado make this meal absolutely irresistible.
Ingredients: 4 boneless skinless chicken thighs, 1 cup quinoa, 2 cups chicken broth, 2 tomatoes (diced), 1/4 cup red onion (minced), 1 jalapeño (minced), 1/4 cup cilantro (chopped), 2 avocados (sliced), 2 tablespoons olive oil, juice of 2 limes, salt and pepper to taste.
How To Make One-Skillet Chicken Quinoa with Fresh Salsa
1. Season chicken thighs with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat and sear chicken skin-side down for 5 minutes until golden and crispy.
2. Flip chicken and cook another 3 minutes, then remove from skillet and set aside. Add quinoa to the same skillet and toast for 2 minutes, stirring frequently until fragrant.
3. Pour chicken broth into the skillet and bring to a boil. Nestle chicken thighs back into the quinoa, cover, and simmer for 18-20 minutes until quinoa is tender and chicken reaches 165°F internally.
4. While chicken cooks, make fresh salsa by combining diced tomatoes, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
5. Let the skillet rest for 5 minutes before serving. Top each portion with fresh salsa and sliced avocado for the perfect finishing touch that makes this dish absolutely complete.
04. Grilled Chicken and Charred Corn Summer Salad
Fresh main-dish salad featuring smoky grilled chicken and sweet charred corn. Crisp vegetables and tangy vinaigrette make this perfect for any season.
Ingredients: 4 boneless skinless chicken breasts, 3 ears corn (husked), 1 pound asparagus (trimmed), 2 cups cherry tomatoes (halved), 6 cups romaine lettuce (chopped), 1/4 cup white wine vinegar, 2 cloves garlic (minced), 1 teaspoon Dijon mustard, 1/2 teaspoon paprika, 1/3 cup olive oil.
How To Make Grilled Chicken and Charred Corn Summer Salad
1. Preheat grill to medium-high heat. Season chicken breasts with salt and pepper, then grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
2. Grill corn ears for 10-12 minutes, turning every 3 minutes until kernels are charred and tender. Grill asparagus for 3-4 minutes until crisp-tender with nice grill marks.
3. Let chicken rest for 5 minutes, then slice into strips. Cut corn kernels off the cobs and chop asparagus into 2-inch pieces for easy eating.
4. Whisk together white wine vinegar, minced garlic, Dijon mustard, paprika, and olive oil in a small bowl. Season the dressing with salt and pepper to taste.
5. Combine romaine lettuce, cherry tomatoes, grilled asparagus, and corn kernels in a large bowl. Top with sliced chicken and drizzle with the homemade dressing just before serving.
05. Spanish-Style Chicken and Quinoa Paella
Protein-rich quinoa replaces traditional rice in this colorful one-pan meal. Saffron-infused broth creates authentic Spanish flavors with chicken and fresh vegetables.
Ingredients: 2 pounds mixed chicken pieces, 2 cups quinoa, 4 cups chicken broth, 1/2 teaspoon saffron threads, 1 cup green beans (trimmed), 2 red bell peppers (sliced), 1 can diced tomatoes (14 oz), 1 large onion (diced), 4 cloves garlic (minced), 1/4 cup olive oil, lemon wedges for serving.
How To Make Spanish-Style Chicken and Quinoa Paella
1. Preheat oven to 375°F. Heat olive oil in a large oven-safe baking dish or paella pan over medium-high heat. Season chicken pieces and brown on all sides, about 8 minutes total.
2. Remove chicken and add diced onion to the same pan. Cook for 5 minutes until softened, then add garlic and cook another minute until fragrant throughout.
3. Stir in quinoa and toast for 2 minutes. Add diced tomatoes, chicken broth, and saffron threads, bringing the mixture to a boil while stirring to distribute the saffron evenly.
4. Nestle chicken pieces back into the quinoa mixture and add green beans and bell peppers around the pan. Cover tightly with foil and bake for 25-30 minutes.
5. Remove foil and bake another 10 minutes until quinoa is tender and has absorbed most of the liquid. Let rest 5 minutes before serving with fresh lemon wedges.
06. Instant Pot Keto Chicken and Kale Stew
Rich, tender chicken stew loaded with nutritious kale and diced tomatoes. This pressure cooker recipe delivers incredible flavor in just minutes for busy weeknights.
Ingredients: 2 pounds boneless skinless chicken thighs (cubed), 4 cups fresh kale (chopped), 1 can diced tomatoes (14 oz), 2 cups chicken broth, 1 large onion (diced), 3 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, salt and pepper to taste.
How To Make Instant Pot Keto Chicken and Kale Stew
1. Set Instant Pot to sauté mode and heat olive oil. Season cubed chicken thighs with salt and pepper, then brown in batches for 3-4 minutes per side until golden on all surfaces.
2. Add diced onion to the pot and cook for 3 minutes until softened. Add minced garlic, oregano, and red pepper flakes, cooking for another minute until fragrant.
3. Pour in chicken broth and diced tomatoes, scraping up any browned bits from the bottom of the pot. Return chicken to the pot and stir to combine all ingredients.
4. Secure the lid and set to pressure cook on high for 15 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
5. Stir in chopped kale and let it wilt in the hot stew for 2-3 minutes. Taste and adjust seasoning before serving over cauliflower rice for a complete keto meal.
07. Comforting Chicken Zucchini Noodle Soup
Warm, satisfying soup featuring spiralized zucchini noodles and tender chicken. This clean eating comfort food is perfect for chilly days without the guilt.
Ingredients: 1 pound boneless skinless chicken breast (diced), 4 large zucchini (spiralized), 8 cups chicken broth, 2 carrots (diced), 2 celery stalks (diced), 1 large onion (diced), 3 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon dried thyme, 2 bay leaves, salt and pepper to taste.
How To Make Comforting Chicken Zucchini Noodle Soup
1. Heat olive oil in a large soup pot over medium-high heat. Season diced chicken with salt and pepper, then cook for 5-6 minutes until golden brown and cooked through.
2. Add diced onion, carrots, and celery to the pot. Cook for 5 minutes until vegetables begin to soften, then add minced garlic and cook another minute until fragrant.
3. Pour in chicken broth and add thyme and bay leaves. Bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender and flavors meld together.
4. Add spiralized zucchini noodles to the pot and cook for just 2-3 minutes until tender but still slightly crisp. Don’t overcook or they’ll become mushy.
5. Remove bay leaves and taste for seasoning, adjusting salt and pepper as needed. Serve immediately while hot for the most comforting and satisfying experience.
08. Slow Cooker Moroccan Chicken Marrakesh
Set-it-and-forget-it dinner with exotic Moroccan flavors and tender vegetables. Chicken breast strips combine with chickpeas and sweet potatoes for a complete meal.
Ingredients: 2 pounds boneless skinless chicken breast (sliced), 1 can chickpeas (drained), 2 large sweet potatoes (cubed), 3 carrots (sliced), 1 can diced tomatoes (14 oz), 1 large onion (diced), 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon cumin, 1 cup chicken broth, salt and pepper to taste.
How To Make Slow Cooker Moroccan Chicken Marrakesh
1. Layer sliced chicken breast in the bottom of your slow cooker and season generously with salt, pepper, cinnamon, ginger, and cumin for maximum flavor penetration.
2. Add cubed sweet potatoes, sliced carrots, diced onion, and drained chickpeas over the seasoned chicken, distributing everything evenly throughout the slow cooker.
3. Pour diced tomatoes and chicken broth over all ingredients, making sure liquid reaches most of the ingredients but doesn’t completely cover everything.
4. Cover and cook on low heat for 6-7 hours or high heat for 3-4 hours until chicken is tender and vegetables are fork-tender throughout.
5. Shred chicken slightly with two forks if desired, then stir gently to combine all ingredients. Taste and adjust seasoning before serving over rice or quinoa.
09. Sheet Pan Harissa Spiced Chicken Dinner
Bold North African flavors coat tender chicken thighs and roasted vegetables. This one-pan meal delivers serious heat and incredible depth of flavor effortlessly.
Ingredients: 8 bone-in chicken thighs, 4 large carrots (cut into chunks), 1 head cauliflower (cut into florets), 3 tablespoons harissa paste, 2 tablespoons olive oil, 1 tablespoon honey, 2 cloves garlic (minced), 1 teaspoon ground cumin, juice of 1 lemon, salt and pepper to taste.
How To Make Sheet Pan Harissa Spiced Chicken Dinner
1. Preheat oven to 425°F and line a large sheet pan with parchment paper. Pat chicken thighs dry and season generously with salt and pepper on both sides.
2. Whisk together harissa paste, olive oil, honey, minced garlic, cumin, and lemon juice in a large bowl until smooth and well combined.
3. Add chicken thighs to the harissa mixture and toss to coat completely. Let marinate for 10 minutes while you prepare the vegetables for maximum flavor absorption.
4. Arrange marinated chicken thighs on one side of the prepared sheet pan. Toss carrot chunks and cauliflower florets with remaining harissa mixture and spread on the other side.
5. Roast for 35-40 minutes until chicken reaches 165°F internally and vegetables are tender and caramelized around the edges. Let rest 5 minutes before serving.
10. Apple Brussels Sprout Chicken Sheet Pan Dinner
Sweet apples and earthy Brussels sprouts create the perfect fall combination with juicy chicken thighs. This easy sheet pan dinner requires minimal prep and cleanup.
Ingredients: 8 bone-in chicken thighs, 1.5 pounds Brussels sprouts (halved), 3 large apples (cored and sliced), 1 large red onion (sliced), 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon fresh thyme, 1 teaspoon garlic powder, salt and pepper to taste.
How To Make Apple Brussels Sprout Chicken Sheet Pan Dinner
1. Preheat oven to 400°F and line a large sheet pan with parchment paper for easy cleanup. Pat chicken thighs completely dry and season generously with salt, pepper, and garlic powder.
2. Toss halved Brussels sprouts, sliced apples, and red onion with olive oil, balsamic vinegar, and fresh thyme in a large bowl until evenly coated.
3. Arrange seasoned chicken thighs skin-side up on the sheet pan, then scatter the vegetable and apple mixture around the chicken pieces in a single layer.
4. Roast for 40-45 minutes until chicken skin is golden brown and crispy, internal temperature reaches 165°F, and Brussels sprouts are caramelized and tender.
5. Let rest for 5 minutes before serving. The combination of sweet caramelized apples and crispy Brussels sprouts makes this dish absolutely irresistible and perfect for fall.
11. Thai Green Curry Chicken with Vegetables
Creamy coconut curry loaded with fresh green vegetables and tender chicken pieces. This vibrant Thai dish brings restaurant flavors to your home kitchen easily.
Ingredients: 2 pounds boneless skinless chicken breast (cubed), 1 can coconut milk (14 oz), 2 tablespoons green curry paste, 1 green bell pepper (sliced), 1 zucchini (sliced), 1 cup snap peas, 1/2 cup green beans (trimmed), 2 tablespoons fish sauce, 1 tablespoon brown sugar, fresh basil leaves for garnish.
How To Make Thai Green Curry Chicken with Vegetables
1. Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of the thick cream from the top of the coconut milk can and cook for 1 minute.
2. Stir in green curry paste and cook for 2 minutes until fragrant and the oil begins to separate from the paste, creating an aromatic base for the curry.
3. Add cubed chicken and cook for 5 minutes until lightly browned on all sides. Pour in remaining coconut milk, fish sauce, and brown sugar, stirring to combine.
4. Bring to a gentle simmer and add green bell pepper and green beans. Cook for 5 minutes, then add zucchini and snap peas, cooking another 3-4 minutes.
5. Simmer until chicken is cooked through and vegetables are crisp-tender. Taste and adjust seasoning, then garnish with fresh basil leaves before serving over jasmine rice.
12. Hearty White Chicken Chili
Creamy, protein-packed chili with tender chicken and colorful bell peppers. This lighter version delivers all the comfort and flavor with less fat and sodium.
Ingredients: 2 pounds boneless skinless chicken breast (cubed), 2 cans great Northern beans (drained), 4 cups chicken broth, 1 large onion (diced), 1 red bell pepper (diced), 1 yellow bell pepper (diced), 2 jalapeño peppers (minced), 4 cloves garlic (minced), 2 tablespoons olive oil, 2 teaspoons ground cumin, 1 teaspoon oregano.
How To Make Hearty White Chicken Chili
1. Heat olive oil in a large Dutch oven over medium-high heat. Season cubed chicken with salt and pepper, then sauté in batches for 4-5 minutes until golden brown on all sides.
2. Remove chicken and add diced onion, bell peppers, and jalapeños to the same pot. Cook for 6-7 minutes until vegetables are softened and lightly caramelized.
3. Add minced garlic, cumin, and oregano, cooking for 1 minute until fragrant. Return chicken to the pot and add chicken broth and drained beans.
4. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes until chicken is tender and flavors have melded together beautifully.
5. Using a fork, shred some of the chicken pieces slightly to thicken the chili naturally. Taste and adjust seasoning with salt and pepper before serving with your favorite toppings.
13. Moroccan Chicken with Butternut Squash Noodles
Spiralized butternut squash creates healthy noodles topped with sweet Moroccan-spiced chicken. Dried fruit and crunchy almonds add perfect texture and flavor contrasts.
Ingredients: 4 boneless skinless chicken breasts (sliced), 2 large butternut squash (spiralized), 1/2 cup dried apricots (chopped), 1/2 cup almonds (sliced), 1 large onion (diced), 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon allspice, 3 tablespoons olive oil, 1/4 cup chicken broth, salt and pepper to taste.
How To Make Moroccan Chicken with Butternut Squash Noodles
1. Spiralize butternut squash into noodle-like strands using a spiralizer or vegetable peeler. Set aside while you prepare the flavorful Moroccan chicken topping.
2. Season sliced chicken with salt, pepper, cinnamon, ginger, and allspice. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and cook chicken for 5-6 minutes until golden.
3. Remove chicken and add diced onion to the same skillet. Cook for 4 minutes until softened, then add chopped dried apricots and chicken broth, simmering for 2 minutes.
4. Heat remaining olive oil in another large skillet and sauté spiralized butternut squash noodles for 3-4 minutes until just tender but still slightly firm to the bite.
5. Return chicken to the pan with onions and apricots, tossing to combine. Serve immediately over the butternut squash noodles and top with sliced almonds for the perfect finishing crunch.
Final Thoughts
These clean eating chicken recipes prove that healthy cooking doesn’t mean sacrificing flavor or satisfaction. Each dish combines wholesome ingredients with bold, exciting tastes.
From quick weeknight stir-fries to slow-cooked comfort foods, you’ll find the perfect recipe to keep your meal planning fresh and delicious.
