Healthy Chicken Recipes

Exercise

Posted on January 10, 2014 by Jenny Cromack

Check out our healthy chicken recipes, there’s a lovely Harissa Chicken and Chickpea Salad, Thai Chicken and Mushroom Broth and Sticky Lemon Chicken. Get Cooking!

 Harissa Chicken With Chickpea Salad

Kcal 313, Protein 44, Carbs 25 fat  5, Sat 1gServes 2
Ingredients Process
  • 250g punnet cherry tomatoes, halved
  • ½ small red onion, chopped
  • 400g can chickpeas, drained
  • small bunch parsley, roughly chopped
  • juice 1 lemon
  • 2 skinless chicken breasts, halved lengthways through the middle
  • 1 tbsp harissa
  • fat-free natural yogurt to serve

 

  1. Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.2. Coat the chicken with the harissa. Heat a griddle or frying pan or barbecue. Cook the chicken for 3-4 mins each side until lightly charred and cooked through.3. Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt

 

Thai Chicken & Mushroom Broth

Kcal  179, Protein 25g, Carbs 6g, fat 6g, Sat 1g,

Serves 4
Ingredients Process
  • 1litre hot chicken stock
  • 1 tbsp Thai red curry paste
  • 1 tbsp Thai fish sauce
  • 2 tsp sugar
  • zest and juice 2 limes
  • 100g Portobello mushrooms, sliced
  • bunch spring onions, sliced, whites and greens seperated
  • 200g leftover chicken, shredded

 

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  1. Tip the stock into a saucepan, then stir in the curry paste, fish sauce, sugar, lime juice and most of the zest. Bring to the boil, then add the mushrooms and whites of the spring onion. Cover, then simmer for 2 mins.
  2. Stir in the chicken and most of the spring onion greens to gently heat through, then serve ladled into bowls and scattered with the remaining lime zest. Serve with extra lime juice,

 

 

Sticky Lemon Chicken

193 kcalories, protein 33g, carbohydrate 6g, fat 4g, saturated fat 1g,

Serves 4
Ingredients Process
  • 4 chicken breast fillets with skin, about 150g/5oz each
  • 1 large lemon
  • 2 tsp fresh thyme leaves or a generous sprinkling of dried
  • 1½ tbsp clear honey

 
  1. Preheat the grill to high and lightly oil a shallow heatproof dish. Put the chicken in the dish, skin side down, and season with salt and pepper. Grill for 5 minutes. While the chicken is grilling, cut four thin slices from the lemon.
  2. Turn the chicken fillets over and put a slice of lemon on top of each one. Sprinkle over the thyme and a little more seasoning, then drizzle with the honey. Squeeze over the juice from the remaining lemon and spoon round 2 tbsp water. Return to the grill for 10 minutes more, until the chicken is golden and cooked all the way through. Serve the chicken and the sticky juices a green veg – broccoli and leeks are good.