18 Delicious Heart Healthy Chicken Recipes Nutritious

Looking for flavorful, heart-healthy meals that don’t skimp on taste? You’re in luck! These 18 delicious chicken recipes are packed with wholesome ingredients, easy to make, and perfect for busy weeknights or cozy weekends. From zesty grilled dishes to comforting one-pan wonders, each recipe proves that eating well can be both simple and satisfying. Ready to cook up something nutritious and delicious? Let’s dive in!

Grilled Lemon Herb Chicken Breast

Juicy, tender, and packed with bright citrus flavor, this grilled chicken breast is a weeknight hero that comes together in minutes.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 3 tbsp olive oil, divided
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper. Add chicken breasts and toss to coat. Let marinate for 15 minutes at room temperature.
2. Preheat grill or grill pan to medium-high heat (about 400°F). Brush grates with remaining 1 tbsp olive oil.
3. Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F and grill marks form. Avoid moving the chicken excessively to get a good sear.
4. Transfer to a plate, sprinkle with fresh parsley, and let rest for 5 minutes before slicing.

The lemon zest and fresh herbs give this chicken a sunny, restaurant-quality finish—no heavy sauces needed!

Tip: For extra flavor, let the chicken marinate for up to 4 hours in the fridge (just bring it to room temp before grilling).

Baked Mediterranean Chicken with Olives and Tomatoes

This one-pan wonder is bursting with bright Mediterranean flavors—juicy chicken, briny olives, and sweet tomatoes mingle in a garlicky herb sauce.

Ingredients:

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1 pint cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives
• 3 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 3 cloves minced garlic, 1 tsp oregano, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add chicken thighs to the bowl and toss to coat. Arrange them in a single layer in a 9×13-inch baking dish.
3. Scatter cherry tomatoes and olives around the chicken, then drizzle any remaining marinade over the top.
4. Bake for 25–30 minutes until chicken reaches 165°F internally and tomatoes are blistered. Garnish with 2 tbsp fresh parsley.

The olives and tomatoes collapse into a tangy pan sauce that’s perfect for drizzling over couscous or crusty bread.

Tip: For extra depth, add a splash of white wine to the marinade.

Chicken and Quinoa Stuffed Bell Peppers

These Chicken and Quinoa Stuffed Bell Peppers are a hearty, protein-packed meal that’s as colorful as it is satisfying—perfect for weeknights when you want something wholesome but fuss-free.

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 lb ground chicken
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup shredded Monterey Jack cheese
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Fresh cilantro, chopped (for garnish)

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and arrange the hollowed bell peppers inside.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and cook for 3 minutes until soft, then add the garlic and cook for 30 seconds until fragrant.
3. Add the ground chicken, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, breaking it up, until no pink remains, about 6 minutes.
4. Stir in the cooked quinoa and drained diced tomatoes. Remove from heat and fold in 1/2 cup of the shredded cheese.
5. Spoon the mixture into the bell peppers, packing gently. Top with the remaining 1/2 cup cheese. Bake for 25–30 minutes until peppers are tender and cheese is bubbly.
6. Garnish with fresh cilantro before serving.

The smoky cumin and melty Monterey Jack make these stuffed peppers irresistibly rich, while the quinoa keeps them light enough for seconds. Tip: For extra flavor, try roasting the peppers for 10 minutes before stuffing—it deepens their sweetness!

Slow Cooker Chicken and Vegetable Stew

This hearty stew is a no-fuss, dump-and-go meal that fills your kitchen with cozy aromas while tender chicken and veggies simmer to perfection.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 3 medium carrots, chopped into 1-inch pieces
• 2 celery stalks, chopped
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1.5 cups baby potatoes, halved
• 4 cups low-sodium chicken broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp salt
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Place chicken thighs at the bottom of a 6-quart slow cooker. Add carrots, celery, onion, garlic, and potatoes.
2. In a bowl, whisk together chicken broth, 1 tbsp tomato paste, 1 tsp thyme, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1 tsp salt. Pour over ingredients in the slow cooker.
3. Cover and cook on LOW for 6 hours or HIGH for 3.5 hours, until chicken shreds easily with a fork.
4. Use two forks to shred the chicken directly in the pot. Stir to combine.
5. Ladle into bowls and garnish with 2 tbsp fresh parsley.

The slow cooking melds the smoky paprika and sweet carrots into a rich broth that clings to every bite—no bland stews here!

Tip: For extra depth, brown the chicken thighs in a skillet for 2 minutes per side before adding to the slow cooker.

Spicy Garlic Lime Chicken Skewers

These zesty skewers pack a punch with garlic, lime, and a touch of heat—perfect for grilling season or a quick weeknight meal.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust for spice preference)
• 1 tsp salt
• 1/4 cup chopped cilantro (for garnish)
• 8-10 wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 3 tbsp olive oil, 3 minced garlic cloves, 2 tbsp lime juice, 1 tbsp honey, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, and 1 tsp salt.
2. Add the chicken pieces to the marinade, tossing to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
3. Thread the chicken onto soaked skewers, leaving a little space between pieces.
4. Heat a grill or grill pan to medium-high (about 400°F). Cook skewers for 4-5 minutes per side, until charred and the internal temperature reaches 165°F.
5. Sprinkle with chopped cilantro and serve immediately.

The tangy lime and smoky paprika balance the heat, while the honey caramelizes into sticky-sweet perfection on the grill.

Tip: For extra flavor, baste the skewers with leftover marinade during the first 2 minutes of grilling (discard any unused marinade after).

Chicken and Spinach Salad with Avocado Dressing

This vibrant salad combines tender chicken, fresh spinach, and a creamy avocado dressing that’s so good, you’ll want to drizzle it on everything.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 5 oz fresh baby spinach
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 ripe avocado
• 2 tbsp plain Greek yogurt
• 1 tbsp lime juice
• 1/4 tsp garlic powder
• 2 tbsp water (to thin dressing)

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. In a blender, combine avocado, Greek yogurt, lime juice, garlic powder, and 2 tbsp water. Blend until smooth, adding more water if needed for a pourable consistency.
3. In a large bowl, toss spinach with cherry tomatoes and red onion. Top with sliced chicken and drizzle generously with avocado dressing.

The magic here is the dressing—creamy without mayo, tangy from lime, and packed with healthy fats. It turns a simple salad into something crave-worthy.

Tip: For extra crunch, sprinkle with toasted pepitas or sunflower seeds right before serving.

Herbed Chicken and Sweet Potato Bake

This cozy one-pan wonder combines juicy chicken with caramelized sweet potatoes and a fragrant herb blend—perfect for busy weeknights when you want big flavor with minimal fuss.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 3 tbsp olive oil, divided
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp honey

Instructions:

1. Preheat oven to 425°F. Toss sweet potatoes with 2 tbsp olive oil, 1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper on a rimmed baking sheet.
2. Roast for 15 minutes, then push potatoes to one side. Arrange chicken on the sheet and drizzle with remaining 1 tbsp olive oil.
3. In a small bowl, mix rosemary, thyme, remaining 1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Sprinkle evenly over chicken.
4. Bake 20 minutes until chicken reaches 165°F internally. Drizzle honey over sweet potatoes and broil 2 minutes for a caramelized finish.

The magic here? The honey glaze transforms the crispy sweet potatoes into little caramelized bites that pair perfectly with the herby chicken—no flipping or stirring required.

Tip: For extra crispiness, pat chicken dry with paper towels before seasoning.

Chicken and Broccoli Stir-Fry with Ginger Sauce

This quick stir-fry packs a punch with fresh ginger and garlic, coating tender chicken and crisp broccoli in a glossy, savory-sweet sauce.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 3 cups broccoli florets
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp cornstarch
• 2 tbsp water
• 2 tbsp vegetable oil
• 1/4 tsp red pepper flakes (optional)

Instructions

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic. Set aside.
2. In another bowl, mix cornstarch and water to create a slurry.
3. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add chicken and stir-fry for 5–6 minutes until no longer pink. Transfer to a plate.
4. Add remaining 1 tbsp oil to the skillet. Toss in broccoli and stir-fry for 3 minutes until bright green but still crisp.
5. Return chicken to the skillet. Pour the sauce over and stir to coat. Add red pepper flakes (if using). Cook for 1 minute, then stir in the cornstarch slurry. Simmer for 1–2 minutes until the sauce thickens and clings to the ingredients.

The magic here? The ginger-infused sauce caramelizes slightly on the edges of the chicken, adding depth to every bite.

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

Lemon Garlic Chicken and Asparagus Sheet Pan Dinner

This one-pan wonder is bursting with bright lemon, savory garlic, and tender asparagus—perfect for busy weeknights when you want flavor without the fuss.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 lb asparagus, trimmed
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

Instructions:

1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. In a small bowl, whisk together 2 tbsp olive oil, minced garlic, lemon zest, lemon juice, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp oregano.
3. Toss chicken thighs in the marinade until coated, then arrange them on one side of the sheet pan. Drizzle remaining 1 tbsp olive oil over asparagus and place on the other side of the pan.
4. Bake for 20–25 minutes, flipping chicken halfway, until chicken reaches 165°F and asparagus is tender-crisp.

The lemon garlic marinade doubles as a light sauce, soaking into the chicken and caramelizing the asparagus for a glossy, restaurant-worthy finish.

Tip: For extra browning, broil for 1–2 minutes at the end—just keep an eye on the asparagus!

Chicken and White Bean Chili

This hearty chili swaps ground beef for tender chicken and creamy white beans, delivering a lighter but equally satisfying twist on the classic.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, diced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 (15 oz) can white beans, drained and rinsed
• 2 cups low-sodium chicken broth
• 1 (4 oz) can diced green chiles
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

Instructions:

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Add chicken thighs and cook for 5–6 minutes until browned. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until soft. Add garlic, 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp smoked paprika; stir for 30 seconds until fragrant.
3. Return chicken to the pot. Stir in white beans, 2 cups broth, green chiles, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 20 minutes, stirring occasionally.
4. Remove from heat. Stir in cilantro and lime juice.

The lime and cilantro brighten up the smoky spices, while the beans thicken the chili into the perfect cozy texture—no flour needed!

Tip: For extra creaminess, mash a few beans against the pot before serving.

Grilled Chicken and Mango Salsa Wraps

These vibrant wraps are a perfect balance of smoky grilled chicken and sweet-tangy mango salsa—ideal for a quick lunch or light dinner.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 4 large flour tortillas
• 1 cup shredded romaine lettuce

Instructions:

1. Grill the chicken: Preheat grill or grill pan to medium-high heat. Rub chicken with olive oil, then season evenly with smoked paprika, garlic powder, salt, and black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly.
2. Make the salsa: In a bowl, combine diced mango, red onion, cilantro, and lime juice. Toss gently.
3. Assemble wraps: Warm tortillas briefly on the grill or in a dry skillet. Layer each with shredded lettuce, sliced chicken, and mango salsa. Fold sides in and roll tightly.

The juicy mango salsa cuts through the smoky chicken beautifully, while the crisp lettuce adds the perfect crunch—no sauce required!

Tip: For extra flavor, char the tortillas lightly on the grill for 10–15 seconds per side before filling.

Chicken and Wild Rice Soup with Kale

This hearty soup is a hug in a bowl—tender chicken, nutty wild rice, and earthy kale simmered in a creamy broth that’s just rich enough.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 6 cups chicken broth
• 1 cup wild rice blend (uncooked)
• 1 lb boneless, skinless chicken thighs
• 2 cups chopped kale (stems removed)
• ½ cup heavy cream

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 minced garlic cloves, 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper; cook 1 minute until fragrant.
2. Pour in 6 cups chicken broth and add 1 cup wild rice. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
3. Add chicken thighs, cover, and simmer another 15 minutes until chicken is cooked through. Remove chicken, shred with forks, and return to pot.
4. Stir in 2 cups kale and ½ cup heavy cream. Simmer uncovered for 5 minutes until kale is tender.

The wild rice adds a satisfying chew, while the cream balances the kale’s bitterness—no bland bites here!

Tip: For extra depth, swap half the broth for mushroom stock.

Balsamic Glazed Chicken with Roasted Vegetables

This sweet-tangy balsamic glaze caramelizes beautifully on juicy chicken, while the roasted veggies soak up all those delicious flavors—a one-pan wonder you’ll make again and again.

Ingredients:

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 3 tbsp balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 red bell pepper, sliced

Instructions:

1. Preheat oven to 400°F. Whisk together 3 tbsp balsamic vinegar, 2 tbsp honey, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
2. Toss chicken thighs with half the glaze in a large bowl. Arrange chicken on one side of a sheet pan.
3. In the same bowl, toss baby potatoes, broccoli, and bell pepper with the remaining glaze. Spread veggies on the other side of the pan.
4. Bake for 25 minutes, flipping chicken and stirring veggies halfway, until chicken reaches 165°F and veggies are tender with crispy edges.

The glaze reduces into a sticky, glossy coating that clings to every bite—no extra pans or fuss required!

Tip: For extra caramelization, broil for 2–3 minutes at the end (watch closely!).

Chicken and Cauliflower Rice Casserole

This cozy casserole swaps traditional rice for cauliflower rice, keeping it light but still packed with creamy, cheesy comfort.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 4 cups riced cauliflower (fresh or frozen, thawed)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chicken broth
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika (optional, for color)

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink.
2. Stir in riced cauliflower, chicken broth, garlic powder, onion powder, salt, and black pepper. Cook for 3–4 minutes until cauliflower softens slightly.
3. Remove from heat and fold in sour cream and 3/4 cup cheddar cheese until evenly combined. Transfer to a greased 9×9-inch baking dish.
4. Sprinkle remaining 1/4 cup cheese on top and dust with paprika (if using). Bake for 20 minutes until bubbly and golden at the edges.

The sour cream keeps the chicken tender while the cauliflower soaks up all the savory flavors—no one will guess it’s low-carb!

Tip: For extra crunch, broil for the last 2 minutes (watch closely!).

Thai Peanut Chicken Lettuce Wraps

These Thai Peanut Chicken Lettuce Wraps are a fresh, crunchy, and flavor-packed meal that comes together in under 30 minutes—perfect for busy weeknights or a light lunch!

• 1 lb ground chicken
• 1 tbsp olive oil
• 1 red bell pepper, finely diced
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup creamy peanut butter
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp sriracha (optional)
• 1/4 cup chopped cilantro
• 8 large butter lettuce leaves
• 1/4 cup chopped peanuts (for garnish)

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it apart with a spatula, for 5–6 minutes until no longer pink.
2. Stir in the diced red bell pepper, green onions, and 2 cloves minced garlic. Cook for 2–3 minutes until softened.
3. In a small bowl, whisk together 1/4 cup peanut butter, 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, and 1 tsp sriracha (if using). Pour the sauce over the chicken mixture and stir until well coated. Simmer for 2 minutes.
4. Remove from heat and stir in 1/4 cup chopped cilantro.
5. Spoon the mixture into butter lettuce leaves and garnish with 1/4 cup chopped peanuts.

The creamy peanut sauce paired with crisp lettuce makes these wraps irresistibly fresh yet satisfying—no fork required!

Tip: For extra crunch, add shredded carrots or cucumber matchsticks before wrapping.

Chicken and Barley Pilaf with Carrots and Parsnips

This hearty pilaf balances tender chicken, nutty barley, and sweet root veggies for a one-pan meal that’s as satisfying as it is simple.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup pearl barley, rinsed
• 2 medium carrots, diced
• 1 large parsnip, diced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high. Add chicken and cook until browned, about 5 minutes. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Sauté onion, carrots, parsnip, and garlic for 4 minutes until softened.
3. Stir in barley, thyme, salt, and pepper, coating everything evenly. Pour in broth and return chicken to the skillet.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 35 minutes until barley is tender and liquid is absorbed.
5. Fluff with a fork, stir in parsley, and let sit for 5 minutes before serving.

The barley’s chewy texture soaks up all the savory pan juices, while the parsnips add a subtle earthy sweetness. Tip: For extra depth, toast the barley in the dry skillet for 2 minutes before adding broth.

Chicken and Zucchini Noodles with Pesto

This light yet satisfying dish swaps pasta for fresh zucchini noodles, tossed with juicy chicken and vibrant pesto for a quick, veggie-packed meal.

Ingredients:

• 2 medium zucchini, spiralized (about 4 cups noodles)
• 1 lb boneless, skinless chicken breasts, sliced into 1-inch strips
• 1/4 cup prepared basil pesto
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp lemon juice
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the zucchini noodles and cook for 2–3 minutes, tossing gently, just until softened but still crisp.
3. Return the chicken to the skillet. Add the 1/4 cup pesto and 1 tbsp lemon juice, tossing until everything is evenly coated and warmed through (about 1 minute).
4. Serve immediately, sprinkled with Parmesan cheese if desired.

The zucchini noodles stay perfectly al dente, balancing the rich pesto and tender chicken for a dish that feels indulgent but won’t weigh you down.

Tip: Pat the zucchini noodles dry with a paper towel before cooking to prevent excess moisture.

Chicken and Black Bean Tacos with Fresh Salsa

These hearty tacos pack a punch with smoky-spiced chicken, creamy black beans, and a bright salsa that cuts right through the richness.

Ingredients:

• 1 lb boneless, skinless chicken thighs, trimmed
• 1 (15 oz) can black beans, drained and rinsed
• 8 corn tortillas
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup diced tomatoes
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 avocado, sliced (for serving)

Instructions:

1. In a bowl, toss chicken with 1 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat a skillet over medium-high. Cook chicken for 6–7 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then shred.
3. In the same skillet, warm black beans over medium heat for 3–4 minutes, mashing slightly with a fork.
4. For the salsa, combine 1 cup tomatoes, 1/4 cup red onion, 2 tbsp cilantro, and 1 tbsp lime juice in a bowl.
5. Char tortillas over a gas flame or dry skillet for 15–20 seconds per side. Fill with chicken, beans, salsa, and avocado slices.

The smoky paprika in the chicken plays perfectly with the tangy lime salsa—every bite is balanced and packed with texture.

Tip: For extra flavor, stir a spoonful of salsa into the beans while warming them.

Conclusion

With these 18 heart-healthy chicken recipes, eating well has never been easier—or tastier! Whether you’re craving a cozy soup or a zesty grilled dish, there’s something here for everyone. Give them a try, and let us know which ones you love in the comments below. Don’t forget to share your favorites on Pinterest so others can enjoy these nutritious meals too. Happy cooking!