20 Flavorful Ground Chicken Recipes Healthy

Looking for delicious and healthy ways to enjoy ground chicken? You’re in the right place! Ground chicken is a lean, versatile protein that can be used in countless dishes—from stir-fries to stuffed peppers, tacos to meatballs. Whether you’re meal prepping for the week or just craving something flavorful and nutritious, these 20 Flavorful Ground Chicken Recipes will inspire your next kitchen adventure.

Start with Spicy Ground Chicken Lettuce Wraps for a low-carb, high-protein meal, or try Ground Chicken Stuffed Bell Peppers packed with wholesome ingredients. Craving comfort food? Healthy Ground Chicken Meatballs or Ground Chicken and Mushroom Stroganoff deliver rich flavors without the guilt. For a quick weeknight dinner, whip up a Ground Chicken and Zucchini Stir-Fry or Ground Chicken Tacos with Avocado Salsa—both ready in under 30 minutes!

With options like Ground Chicken and Lentil Curry or Ground Chicken and Kale Soup, these recipes prove that healthy eating doesn’t mean sacrificing taste. Let’s dive in and discover your new favorite dish!

Spicy Ground Chicken Lettuce Wraps

These lettuce wraps are a flavor-packed, low-carb dinner that comes together in under 30 minutes—perfect for busy weeknights!

Ingredients:

• 1 tbsp olive oil
• 1 lb ground chicken
• 1/2 cup finely diced red bell pepper
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp sriracha (adjust to taste)
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/4 cup chopped green onions
• 1 head butter lettuce, leaves separated
• 1/4 cup chopped cilantro (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground chicken and cook, breaking it up, for 5 minutes until no longer pink.
2. Stir in red bell pepper, 3 cloves minced garlic, and 1 tbsp grated ginger. Cook for 2 minutes until fragrant.
3. Add 3 tbsp soy sauce, 1 tbsp sriracha, 1 tbsp rice vinegar, and 1 tsp honey. Cook for 3 more minutes, stirring frequently, until the sauce thickens slightly.
4. Remove from heat and fold in 1/4 cup green onions and cilantro (if using).
5. Spoon the mixture into butter lettuce leaves and serve immediately.

The contrast of the cool, crisp lettuce with the spicy-savory chicken filling makes every bite irresistible. Plus, it’s gluten-free if you use tamari instead of soy sauce!

Tip: For extra crunch, top with chopped peanuts or shredded carrots.

Ground Chicken Stuffed Bell Peppers

These juicy bell peppers are packed with savory ground chicken, melty cheese, and just the right amount of spice—perfect for a weeknight dinner that feels special.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground chicken
• 1 cup cooked white rice
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely diced onion
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup tomato sauce

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic; cook for 3 minutes until softened. Add ground chicken, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 6–7 minutes, breaking into small pieces, until no pink remains.
3. Stir in cooked rice and 1/2 cup tomato sauce. Remove from heat and fold in cheddar cheese.
4. Spoon mixture evenly into bell peppers. Place in baking dish, cover with foil, and bake for 25 minutes. Uncover and bake 10 more minutes until peppers are tender.

The filling stays wonderfully moist thanks to the tomato sauce, while the peppers soften just enough to hold their shape. A sprinkle of extra cheese at the end takes it over the top!

Tip: For a crispier top, broil for 2–3 minutes after baking—just keep an eye on it!

Healthy Ground Chicken Meatballs

These juicy, flavor-packed meatballs are a lighter twist on the classic—perfect for meal prep or a quick weeknight dinner.

Ingredients:

• 1 lb ground chicken (90% lean)
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for cooking)

Instructions:

1. In a large bowl, combine ground chicken, whole wheat breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, onion powder, salt, and black pepper. Mix gently with your hands until just combined (don’t overmix!).
2. Roll the mixture into 1.5-inch balls (about 18–20 meatballs).
3. Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if needed) and cook for 4–5 minutes per side, turning gently, until golden brown and cooked through (internal temperature should reach 165°F).

The secret? The Parmesan and garlic create a savory umami punch, while the whole wheat breadcrumbs keep them tender without weighing them down. Serve over zucchini noodles or with a side of marinara for dipping!

Tip: For extra-lean meatballs, bake them at 400°F for 15–18 minutes on a parchment-lined sheet pan instead of pan-frying.

Ground Chicken and Zucchini Stir-Fry

This light yet flavorful stir-fry comes together in under 20 minutes, making it a perfect weeknight dinner that doesn’t skimp on freshness or texture.

Ingredients:

• 1 tbsp neutral oil (like avocado or vegetable)
• 1 lb ground chicken
• 2 medium zucchinis, diced into ½-inch cubes
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• ½ tsp red pepper flakes (optional)
• 2 green onions, thinly sliced

Instructions:

1. Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking it up with a spatula, for 5–6 minutes until no pink remains.
2. Push the chicken to one side of the pan. Add zucchini, 3 cloves minced garlic, and 1 tbsp grated ginger. Stir-fry for 3–4 minutes until zucchini is slightly tender but still crisp.
3. Reduce heat to medium. Pour in 2 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tsp sesame oil, and ½ tsp red pepper flakes (if using). Toss everything together and cook for 1 more minute.
4. Remove from heat and garnish with sliced green onions.

The magic here? The zucchini stays just-crisp enough to balance the savory-sweet sauce clinging to the tender chicken—no soggy veggies allowed!

Tip: For extra crunch, sprinkle with toasted sesame seeds right before serving.

Ground Chicken Tacos with Avocado Salsa

These juicy, flavor-packed tacos come together in under 30 minutes, thanks to a zesty avocado salsa that steals the show.

Ingredients:

• 1 lb ground chicken
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small corn tortillas, warmed
• 1 ripe avocado, diced
• 1/4 cup finely diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions:

1. Heat olive oil in a skillet over medium-high. Add ground chicken, breaking it apart with a spatula. Cook for 5 minutes until no longer pink.
2. Stir in 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt. Cook for 2 more minutes, then remove from heat.
3. In a bowl, gently mix avocado, red onion, cilantro, 1 tbsp lime juice, and 1/4 tsp salt to make the salsa.
4. Fill warmed tortillas with chicken, top with avocado salsa, and serve immediately.

The creamy-cool salsa balances the spiced chicken perfectly, making every bite irresistible. Tip: For extra crunch, toast the tortillas in a dry skillet for 30 seconds per side.

Ground Chicken and Sweet Potato Skillet

This one-pan wonder is packed with savory ground chicken, tender sweet potatoes, and just the right amount of spice for a quick, satisfying meal.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 medium sweet potato, diced into ½-inch cubes (about 2 cups)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chicken broth
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking it up with a spatula, for 5–6 minutes until no longer pink.
2. Push the chicken to one side of the skillet. Add sweet potato, onion, and garlic. Sauté for 4–5 minutes until the onion softens.
3. Sprinkle in smoked paprika, cumin, salt, and black pepper. Stir everything together and pour in chicken broth. Cover and reduce heat to medium-low. Simmer for 8–10 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
4. Remove from heat and garnish with parsley if using.

The smoky paprika and cumin give this dish a cozy depth, while the sweet potatoes caramelize slightly for a hint of natural sweetness. It’s a balanced bite in every forkful!

Tip: For extra kick, add a pinch of cayenne pepper with the other spices.

Ground Chicken Lettuce Wraps with Peanut Sauce

These ground chicken lettuce wraps are a light yet satisfying meal, packed with savory-sweet flavor and a creamy peanut sauce that’s downright addictive.

• 1 lb ground chicken
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha (optional)
• 1/4 cup creamy peanut butter
• 2 tbsp water
• 1 tbsp lime juice
• 1 head butter lettuce, leaves separated
• 1/4 cup chopped peanuts
• 2 green onions, thinly sliced

1. Heat olive oil in a large skillet over medium-high. Add ground chicken and cook, breaking it up, for 5–6 minutes until no longer pink.
2. Stir in garlic and ginger; cook for 1 minute until fragrant. Add hoisin sauce, soy sauce, rice vinegar, and sriracha (if using). Simmer for 2 minutes, then remove from heat.
3. In a small bowl, whisk peanut butter, water, and lime juice until smooth.
4. Spoon the chicken mixture into lettuce leaves, drizzle with peanut sauce, and top with chopped peanuts and green onions.

The contrast of cool, crisp lettuce with the warm, saucy chicken and nutty crunch makes every bite a mini adventure.

Tip: For extra texture, toss shredded carrots or cucumber into the wraps!

Ground Chicken and Quinoa Stuffed Peppers

These hearty stuffed peppers are packed with protein and flavor, making them a satisfying weeknight meal that’s as wholesome as it is delicious.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground chicken
• 1 cup cooked quinoa
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Monterey Jack cheese
• 1 tbsp olive oil
• 1/2 cup tomato sauce

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and place the hollowed-out bell peppers inside.
2. In a skillet over medium heat, warm 1 tbsp olive oil. Add diced yellow onion and sauté for 3 minutes until softened. Stir in minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
3. Add ground chicken and cook, breaking it apart, until no longer pink (about 6 minutes). Stir in cooked quinoa and 1/2 cup tomato sauce, then remove from heat.
4. Spoon the chicken-quinoa mixture evenly into the peppers. Top each with shredded Monterey Jack cheese.
5. Bake for 25–30 minutes until peppers are tender and cheese is bubbly and golden.

The smoky cumin and melty cheese take these stuffed peppers to the next level—plus, quinoa keeps them extra hearty without feeling heavy.

Tip: For a crispier top, broil for the last 2 minutes of baking.

Ground Chicken and Spinach Lasagna Rolls

These lasagna rolls are a lighter twist on the classic, packed with savory ground chicken and fresh spinach—perfect for a cozy weeknight dinner that still feels special.

Ingredients

• 12 lasagna noodles
• 1 tbsp olive oil
• 1 lb ground chicken
• 3 cups fresh spinach, chopped
• 1 (15 oz) container ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions, then drain and lay flat on a baking sheet.
2. Heat olive oil in a skillet over medium heat. Add ground chicken and cook for 5–6 minutes until no longer pink. Stir in spinach and cook for 2 minutes until wilted. Remove from heat.
3. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic powder, basil, salt, and black pepper. Fold in the chicken-spinach mixture.
4. Spread 1 cup marinara sauce in a 9×13″ baking dish. Divide filling evenly among noodles, spreading along each, then roll up tightly. Place seam-side down in the dish.
5. Top rolls with remaining marinara sauce and 1/2 cup mozzarella. Bake for 25 minutes until bubbly and golden.

The ricotta filling stays extra creamy, while the rolled noodles make portioning a breeze—no messy slicing required!

Tip: For a crispier top, broil for the last 2–3 minutes (watch closely!).

Ground Chicken and Mushroom Stroganoff

This creamy, comforting stroganoff swaps beef for lean ground chicken and earthy mushrooms, making it a lighter but just-as-satisfying weeknight dinner.

Ingredients

• 1 tbsp olive oil
• 1 lb ground chicken
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup chicken broth
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sour cream
• 8 oz egg noodles, cooked
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground chicken and cook, breaking it up, for 5 minutes until no longer pink.
2. Add mushrooms, onion, and 2 cloves minced garlic. Cook for 5 minutes until veggies soften.
3. Sprinkle 1 tbsp flour over the mixture, stirring for 1 minute. Pour in 1 cup chicken broth, scraping up any browned bits.
4. Stir in 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 3 minutes until slightly thickened.
5. Remove from heat and stir in 1/2 cup sour cream until creamy. Serve over cooked egg noodles and garnish with parsley.

The smoked paprika and Dijon add a subtle depth that makes this version stand out—no one will miss the beef!

Tip: For extra richness, swap half the sour cream for cream cheese.

Ground Chicken and Cabbage Stir-Fry

This quick stir-fry is a weeknight lifesaver—packed with savory flavor and just the right amount of crunch.

Ingredients

• 1 tbsp neutral oil (like avocado or vegetable)
• 1 lb ground chicken
• 4 cups thinly sliced green cabbage (about ½ small head)
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• ½ tsp red pepper flakes (optional)
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp neutral oil in a large skillet or wok over medium-high. Add ground chicken and cook, breaking it up with a spatula, for 5–6 minutes until no pink remains.
2. Push chicken to one side of the pan. Add cabbage, 3 cloves minced garlic, and 1 tbsp grated ginger. Stir-fry for 3–4 minutes until cabbage is slightly wilted but still crisp.
3. Pour in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and ½ tsp red pepper flakes (if using). Toss everything together and cook for 1 more minute.
4. Remove from heat and top with sliced green onions.

The magic here? The cabbage stays crisp-tender, soaking up the tangy-savory sauce without turning soggy. Serve over rice or scoop straight from the pan!

Tip: For extra crunch, toss in a handful of bean sprouts with the cabbage.

Ground Chicken and Broccoli Casserole

This cozy casserole combines juicy ground chicken with tender broccoli in a creamy, cheesy sauce—comfort food that comes together in a flash.

Ingredients:

• 1 lb ground chicken
• 3 cups fresh broccoli florets (about 1 small head)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup panko breadcrumbs
• 1 tbsp melted butter

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×9-inch baking dish.
2. In a skillet over medium heat, cook ground chicken until no longer pink, breaking it into crumbles, about 6–8 minutes. Drain excess fat.
3. Steam broccoli florets for 3 minutes until bright green but still crisp. Drain and pat dry.
4. In a large bowl, mix cooked chicken, broccoli, 3/4 cup cheddar cheese, sour cream, mayonnaise, chicken broth, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly in the baking dish.
5. Top with remaining 1/4 cup cheddar cheese. Toss 1/4 cup panko with 1 tbsp melted butter and sprinkle over the cheese.
6. Bake for 20–25 minutes until bubbly and the topping is golden. Let rest 5 minutes before serving.

The crispy panko topping adds the perfect crunch to this creamy, veggie-packed casserole—no canned soups required!

Tip: Swap in ground turkey or swap out broccoli for cauliflower if you’re feeling adventurous.

Ground Chicken and Cauliflower Rice Bowl

This protein-packed bowl is a weeknight lifesaver—flavorful, light, and ready in under 30 minutes!

Ingredients:

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 (12-oz) bag riced cauliflower
• 1/2 cup diced red bell pepper
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add ground chicken and cook for 5 minutes, breaking it apart with a spatula, until no pink remains.
2. Stir in red bell pepper and garlic; cook for 2 minutes until softened. Add cauliflower rice, soy sauce, cumin, smoked paprika, and salt. Cook for 5–6 minutes, stirring occasionally, until cauliflower is tender.
3. Remove from heat and toss with cilantro and lime juice.

The smoky cumin and bright lime turn simple ingredients into something seriously crave-worthy—plus, it’s gluten-free if you use tamari instead of soy sauce!

Tip: For extra crunch, top with toasted sesame seeds or sliced avocado.

Ground Chicken and Black Bean Enchiladas

These hearty enchiladas are packed with protein and smoky-sweet flavor, thanks to tender ground chicken, black beans, and a rich homemade sauce.

Ingredients:

• 1 lb ground chicken
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 (10 oz) can red enchilada sauce
• 8 (6-inch) corn tortillas
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add diced yellow onion and sauté for 3 minutes until softened. Stir in minced garlic, chili powder, cumin, smoked paprika, and salt; cook for 30 seconds until fragrant.
2. Add ground chicken and cook, breaking it apart, for 5–6 minutes until no longer pink. Stir in black beans and 1/4 cup enchilada sauce. Remove from heat.
3. Warm tortillas briefly in a dry skillet or microwave to make them pliable. Divide the chicken mixture evenly among tortillas, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
4. Pour remaining enchilada sauce over the top and sprinkle with Monterey Jack cheese. Bake for 20 minutes until bubbly and golden.
5. Garnish with fresh cilantro before serving.

The smoky paprika and melty cheese balance perfectly with the tender filling—no one will guess how simple these are to make!

Tip: For extra flavor, char the tortillas lightly over a gas flame before filling.

Ground Chicken and Kale Soup

This hearty soup is packed with tender ground chicken, earthy kale, and a cozy broth that’ll warm you up from the inside out—perfect for busy weeknights.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chopped kale, stems removed
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add ground chicken and cook, breaking it apart with a spoon, until no pink remains (5–6 minutes).
2. Stir in diced onion and minced garlic; sauté until softened (3–4 minutes).
3. Pour in 4 cups chicken broth and diced tomatoes (with juices). Add 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
4. Reduce heat to low, stir in chopped kale and 1/2 tsp red pepper flakes (if using), and simmer until kale is tender (8–10 minutes).

The magic here? The kale stays vibrantly green and slightly toothsome, adding freshness to every spoonful.

Tip: For extra richness, stir in a splash of heavy cream or a sprinkle of Parmesan before serving.

Ground Chicken and Eggplant Parmesan

This lighter twist on classic Parm packs all the cozy, cheesy goodness you crave—with a savory ground chicken and tender eggplant duo that’ll have everyone asking for seconds.

Ingredients

• 1 medium eggplant, sliced into ½-inch rounds
• 1 lb ground chicken
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper

Instructions

1. Preheat oven to 400°F. Brush eggplant slices with 1 tbsp olive oil and arrange on a baking sheet. Sprinkle with ½ tsp salt and ½ tsp black pepper. Bake for 15 minutes until slightly softened.
2. While eggplant cooks, brown ground chicken in a skillet over medium heat, breaking it apart. Stir in 1 tsp garlic powder and 1 tsp dried oregano; cook 1 minute until fragrant.
3. Layer baked eggplant in a greased baking dish. Top with chicken, then 1 cup marinara sauce, followed by 1 cup mozzarella and ½ cup Parmesan.
4. Bake at 400°F for 20 minutes until bubbly and golden. Let rest 5 minutes before serving.

The eggplant’s creamy texture balances the hearty chicken, while the double-cheese blanket ties it all together—no breading required!

Tip: For extra crispiness, broil the top for 1–2 minutes at the end (watch closely!).

Ground Chicken and Carrot Meatloaf

This juicy, veggie-packed meatloaf is a lighter twist on the classic, with sweet carrots adding moisture and a hint of natural sweetness.

Ingredients

• 1 lb ground chicken
• 1 cup finely grated carrots (packed)
• 1/2 cup panko breadcrumbs
• 1 large egg, beaten
• 1/4 cup ketchup (plus 2 tbsp for glaze)
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Line a loaf pan with parchment paper or lightly grease it.
2. In a large bowl, combine ground chicken, grated carrots, panko, egg, 1/4 cup ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently with hands until just combined (don’t overmix).
3. Transfer mixture to the loaf pan, shaping it evenly. Spread remaining 2 tbsp ketchup over the top.
4. Bake for 45–50 minutes, until the internal temperature reaches 165°F and the top is caramelized. Let rest 10 minutes before slicing.

The carrots keep this meatloaf incredibly tender, while the ketchup glaze adds that nostalgic diner-style finish. Tip: For extra flavor, sauté the grated carrots in 1 tsp olive oil for 3 minutes before mixing—it deepens their sweetness!

Ground Chicken and Avocado Salad

This protein-packed salad is a fresh, flavorful twist on taco night—perfect for stuffing into wraps or scooping up with chips!

Ingredients:

• 1 lb ground chicken
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground chicken and cook, breaking it apart, for 5–6 minutes until no pink remains.
2. Sprinkle with 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Stir and cook for 1 more minute, then remove from heat.
3. In a large bowl, gently toss diced avocados, cherry tomatoes, red onion, and cilantro with 2 tbsp lime juice.
4. Fold in the cooked chicken until just combined. Serve immediately.

The creamy avocado balances the spiced chicken beautifully, while the lime keeps every bite bright. Tip: For extra crunch, mix in toasted pepitas right before serving!

Ground Chicken and Lentil Curry

This hearty, spiced curry comes together in one pot with minimal fuss—perfect for busy weeknights when you crave something warming and wholesome.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 lb ground chicken
• 1 cup dried green lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (13.5 oz) can coconut milk
• 2 cups low-sodium chicken broth
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add the ground chicken, breaking it up with a spoon, and cook for 5–6 minutes until no longer pink. Sprinkle in 1 tbsp curry powder, 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper, stirring to coat.
3. Pour in the lentils, diced tomatoes (with juices), coconut milk, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes until lentils are tender.
4. Remove from heat and let sit for 5 minutes to thicken. Garnish with cilantro before serving.

The lentils soak up all the rich spices and coconut milk, creating a luscious, almost creamy texture without any dairy. Serve over rice or with warm naan for scooping!

Tip: For extra depth, toast the curry powder and cumin in a dry pan for 30 seconds before adding them to the dish.

Ground Chicken and Asparagus Stir-Fry

This quick stir-fry is a weeknight hero—tender ground chicken and crisp asparagus come together in a savory-sweet sauce that’s ready in 20 minutes flat.

Ingredients:

• 1 tbsp neutral oil (like avocado or vegetable)
• 1 lb ground chicken
• 1 bunch asparagus (about 1 lb), trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions:

1. Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking it up with a spatula, for 5–6 minutes until no pink remains.
2. Push the chicken to one side of the pan. Add asparagus and 3 cloves minced garlic to the empty space; stir-fry for 3 minutes until asparagus is bright green but still crisp.
3. Reduce heat to medium. Add 2 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, 1/2 tsp red pepper flakes (if using), and 1/4 tsp black pepper. Toss everything together and cook for 1 more minute.
4. Garnish with sliced green onions and serve over rice or noodles.

The magic here? The honey caramelizes slightly against the hot pan, giving the dish a subtle depth that balances the salty soy sauce.

Tip: For extra crunch, toss in a handful of toasted sesame seeds right before serving.

Conclusion

Discover 20 delicious and healthy ground chicken recipes that are packed with flavor and nutrition. From Spicy Ground Chicken Lettuce Wraps to Ground Chicken and Lentil Curry, these dishes offer variety and ease for any meal. Enjoy options like stuffed bell peppers, stir-fries, tacos, and casseroles, all designed to keep your meals exciting and wholesome. Perfect for busy weeknights or meal prep, these recipes ensure a tasty and balanced diet.