19 Healthy Chicken Meals for Weight Loss to Make Again

Finding delicious chicken recipes that help with weight loss doesn’t have to be boring or bland. These healthy chicken dinners prove you can enjoy flavorful, satisfying meals while staying on track with your goals.

Each recipe combines lean protein with fresh vegetables and wholesome ingredients that keep you full and happy.

01. Smoky Paprika Chicken with Roasted Brussels Sprouts

Tender chicken thighs seasoned with smoky paprika and roasted alongside Brussels sprouts. This one-pan dinner creates amazing flavors as the chicken drippings season the vegetables perfectly.

Ingredients: 6 bone-in chicken thighs, 1 pound Brussels sprouts (halved), 2 large shallots (sliced), 2 tablespoons olive oil, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, salt and pepper to taste.

How To Make Smoky Paprika Chicken with Roasted Brussels Sprouts

1. Preheat your oven to 425°F and line a large sheet pan with parchment paper. Pat chicken thighs completely dry with paper towels, then rub them all over with smoked paprika, garlic powder, salt, and pepper for maximum flavor penetration.

2. Toss halved Brussels sprouts and sliced shallots with olive oil, salt, and pepper in a large bowl. Spread vegetables evenly on the prepared sheet pan, creating space in the center for the chicken pieces.

3. Nestle seasoned chicken thighs skin-side up among the vegetables, ensuring they don’t overlap. Roast for 35-40 minutes until chicken reaches 165°F internally and skin is golden brown and crispy.

4. Let rest for 5 minutes before serving to allow juices to redistribute throughout the meat for the most tender results.

02. Fresh Kale Chicken Apple Wraps

Crisp kale leaves replace traditional tortillas in these refreshing wraps filled with seasoned chicken and sweet apples. These low-carb wraps make a perfect light lunch or dinner option.

Ingredients: 8 large lacinato kale leaves, 2 cups cooked chicken breast (diced), 1 large Granny Smith apple (diced), 1/4 cup Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon honey, 1/4 cup toasted walnuts (chopped).

How To Make Fresh Kale Chicken Apple Wraps

1. Remove thick stems from kale leaves using a sharp knife, keeping leaves as intact as possible. Massage leaves gently with your hands for 2 minutes until they become more tender and pliable for easier wrapping.

2. Combine diced chicken, apple pieces, and chopped walnuts in a medium bowl. In a separate small bowl, whisk together Greek yogurt, lemon juice, and honey until smooth and creamy.

3. Pour yogurt dressing over chicken mixture and toss gently until everything is evenly coated. Season with salt and pepper to taste, adjusting flavors as needed.

4. Place about 1/3 cup of chicken mixture in the center of each kale leaf. Fold in the sides first, then roll tightly from bottom to top, securing with toothpicks if needed.

5. Serve immediately for the crispest texture, or refrigerate wrapped in plastic wrap for up to 4 hours before serving.

03. Chopped Sweet Potato Chicken Power Salad

This hearty salad combines roasted sweet potatoes with tender chicken and fresh escarole greens. It’s the perfect way to transform leftover chicken into an exciting, nutrient-packed meal.

Ingredients: 2 large sweet potatoes (cubed), 3 cups cooked chicken breast (chopped), 6 cups escarole (chopped), 1/4 red onion (thinly sliced), 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1/4 cup pumpkin seeds.

How To Make Chopped Sweet Potato Chicken Power Salad

1. Preheat oven to 400°F and toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized around the edges.

2. While sweet potatoes roast, whisk remaining olive oil, balsamic vinegar, and Dijon mustard in a large bowl until emulsified. Season dressing with salt and pepper to taste.

3. Add chopped escarole and sliced red onion to the bowl with dressing, tossing until greens are evenly coated and slightly wilted from the acid in the vinegar.

4. Top salad with warm roasted sweet potatoes, chopped chicken, and pumpkin seeds. Toss gently one final time before serving to distribute all ingredients evenly throughout.

04. Asian Sesame Noodles with Grilled Chicken

Silky sesame noodles loaded with fresh vegetables and lean chicken create this satisfying Asian-inspired dish. Cold noodles make this recipe perfect for meal prep or hot summer evenings.

Ingredients: 8 oz whole wheat spaghetti, 2 cups cooked chicken breast (sliced), 2 carrots (julienned), 1 bell pepper (thinly sliced), 3 tablespoons sesame oil, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 green onions (sliced).

How To Make Asian Sesame Noodles with Grilled Chicken

1. Cook spaghetti according to package directions until al dente. Drain and immediately rinse with cold water until completely cooled, shaking vigorously in the colander to remove excess water for the best texture.

2. In a large bowl, whisk together sesame oil, soy sauce, and rice vinegar until well combined. Add the cooled, drained noodles and toss thoroughly to coat every strand with the flavorful sesame dressing.

3. Add julienned carrots, sliced bell pepper, and sliced chicken to the noodles. Toss everything together gently but thoroughly, ensuring vegetables and protein are evenly distributed throughout the dish.

4. Garnish with sliced green onions and serve immediately, or refrigerate for up to 2 hours to let flavors meld together even more before serving chilled.

05. Chicken Veggie Penne with Herbed Walnut Pesto

Fresh homemade pesto transforms simple chicken and vegetables into an elegant pasta dinner. The walnut-parsley pesto adds rich, nutty flavors while keeping this dish surprisingly light and healthy.

Ingredients: 12 oz whole grain penne, 1 pound chicken breast (cubed), 2 cups green beans (trimmed), 2 cups cauliflower florets, 1 cup fresh parsley, 1/2 cup walnuts, 3 cloves garlic, 1/4 cup olive oil, 1/4 cup Parmesan cheese.

How To Make Chicken Veggie Penne with Herbed Walnut Pesto

1. Start pasta water boiling and season generously with salt. Meanwhile, make pesto by pulsing parsley, walnuts, and garlic in a food processor until roughly chopped, then slowly stream in olive oil while processing until smooth.

2. Cook penne according to package directions. During the last 4 minutes of cooking, add green beans and cauliflower directly to the pasta pot to cook together, saving time and dishes.

3. While pasta cooks, heat a large skillet over medium-high heat and cook cubed chicken for 6-8 minutes until golden brown on all sides and cooked through to 165°F internal temperature.

4. Drain pasta and vegetables, reserving 1/2 cup pasta water. Return everything to the pot and toss with pesto, cooked chicken, and Parmesan cheese, adding pasta water as needed for silky consistency.

06. Za’atar Chicken Tenders with Mediterranean Vegetables

Middle Eastern za’atar spice blend gives these chicken tenders incredible aromatic flavor while roasted vegetables cook alongside. This sheet-pan dinner delivers maximum taste with minimal cleanup required.

Ingredients: 1.5 pounds chicken tenders, 1 pound green beans (trimmed), 2 zucchini (sliced), 1 red onion (wedged), 3 tablespoons olive oil, 2 tablespoons za’atar seasoning, 1 cup pearl couscous, salt and pepper to taste.

How To Make Za’atar Chicken Tenders with Mediterranean Vegetables

1. Preheat oven to 425°F and line a large sheet pan with parchment. Toss chicken tenders with 1 tablespoon olive oil and za’atar seasoning, rubbing spices into meat for maximum flavor penetration.

2. In a large bowl, combine green beans, sliced zucchini, and red onion wedges with remaining olive oil, salt, and pepper. Spread vegetables evenly on one side of the prepared sheet pan.

3. Arrange seasoned chicken tenders on the other side of the pan, ensuring pieces don’t overlap. Roast for 18-20 minutes until chicken reaches 165°F and vegetables are tender and lightly caramelized.

4. Meanwhile, cook pearl couscous according to package directions until fluffy. Serve chicken and vegetables over couscous, drizzling any pan juices over everything for extra Mediterranean flavor.

07. Mediterranean Chicken Hummus Power Bowls

Spiced chicken breast tops creamy hummus in these protein-packed Mediterranean bowls. The broiler makes quick work of cooking the chicken while keeping it incredibly juicy and flavorful.

Ingredients: 1 pound chicken breast (sliced thin), 1 cup prepared hummus, 2 cups mixed greens, 1 cucumber (diced), 1 cup cherry tomatoes (halved), 2 teaspoons Mediterranean seasoning, 2 tablespoons olive oil, whole wheat pita bread for serving.

How To Make Mediterranean Chicken Hummus Power Bowls

1. Preheat broiler and line a baking sheet with foil. Slice chicken breasts horizontally into thin cutlets for faster, more even cooking under the intense broiler heat.

2. Brush chicken cutlets with olive oil and season generously with Mediterranean seasoning, salt, and pepper. Arrange on prepared baking sheet without overlapping pieces.

3. Broil chicken for 4-5 minutes per side until golden brown and cooked through to 165°F internal temperature. Let rest for 3 minutes before slicing into strips.

4. Divide hummus between serving bowls and spread into an even layer. Top with mixed greens, diced cucumber, halved cherry tomatoes, and sliced chicken. Serve with warm pita bread for scooping.

08. Slow Cooker Chicken and Chickpea Comfort Soup

This hearty slow cooker soup simmers all day while you’re busy, creating rich flavors without any effort. Bone-in chicken creates the most flavorful broth while chickpeas add protein and fiber.

Ingredients: 2 pounds bone-in chicken thighs, 2 cans chickpeas (drained), 3 carrots (sliced), 3 celery stalks (chopped), 1 onion (diced), 4 cups low-sodium chicken broth, 2 bay leaves, 1 teaspoon dried thyme, salt and pepper.

How To Make Slow Cooker Chicken and Chickpea Comfort Soup

1. Add diced onion, sliced carrots, and chopped celery to your slow cooker first, creating a vegetable base that will infuse the entire soup with aromatic flavors as it cooks.

2. Season chicken thighs generously with salt and pepper, then nestle them on top of the vegetables. Add drained chickpeas, bay leaves, and dried thyme to the pot.

3. Pour chicken broth over everything, ensuring liquid covers all ingredients. Cover and cook on low for 6-8 hours until chicken is fall-apart tender and vegetables are completely softened.

4. Remove chicken carefully and shred meat with two forks, discarding skin and bones. Return shredded meat to the soup, remove bay leaves, and season with additional salt and pepper before serving hot.

09. Kale Taco Salad with Spicy Avocado Ranch

Nutrient-dense kale replaces romaine in this Mexican-inspired salad topped with seasoned chicken and creamy avocado ranch. This healthy twist on taco salad delivers incredible flavor and satisfying crunch.

Ingredients: 6 cups kale (chopped), 2 cups cooked chicken (diced), 1 cup black beans (drained), 1 avocado, 1/4 cup ranch dressing, 2 pickled jalapeños (minced), 1/2 cup corn kernels, 1/4 cup pumpkin seeds, lime wedges.

How To Make Kale Taco Salad with Spicy Avocado Ranch

1. Massage chopped kale with your hands for 2-3 minutes until leaves become tender and dark green. This technique breaks down the tough fibers and makes raw kale much more enjoyable to eat.

2. Make avocado ranch by mashing ripe avocado until smooth, then whisking in ranch dressing and minced pickled jalapeños until creamy. Adjust spice level by adding more jalapeños if desired.

3. Add massaged kale to a large serving bowl and toss with half the avocado ranch dressing until leaves are evenly coated and slightly wilted from the creamy dressing.

4. Top dressed kale with diced chicken, black beans, and corn kernels. Drizzle with remaining dressing, sprinkle with pumpkin seeds, and serve with lime wedges for squeezing over individual portions.

10. Moroccan Spiced Chicken with Apricots and Olives

This exotic chicken stew brings warming Moroccan spices together with sweet apricots and briny olives. The complex flavors develop beautifully as this one-pot meal simmers to tender perfection.

Ingredients: 2 pounds chicken thighs, 1 onion (sliced), 1 cup dried apricots, 1/2 cup green olives, 2 tablespoons ras el hanout spice, 1 can diced tomatoes, 1 cup chicken broth, 2 tablespoons olive oil, fresh cilantro for garnish.

How To Make Moroccan Spiced Chicken with Apricots and Olives

1. Heat olive oil in a large Dutch oven over medium-high heat. Season chicken thighs with ras el hanout, salt, and pepper, then brown them skin-side down for 5 minutes until crispy and golden.

2. Flip chicken and cook 3 more minutes, then remove to a plate. Add sliced onion to the same pot and cook for 4 minutes until softened and fragrant from the spiced chicken drippings.

3. Return chicken to pot and add diced tomatoes, chicken broth, dried apricots, and green olives. Bring mixture to a boil, then reduce heat to low and simmer covered for 30 minutes.

4. Remove lid and continue simmering for 10-15 minutes until sauce thickens slightly and chicken is fall-apart tender. Garnish with fresh cilantro and serve over couscous or rice.

11. Tuscan White Bean Chicken Stew

This rustic Italian-inspired stew combines tender chicken with creamy white beans and aromatic herbs. The slow cooker does all the work while you enjoy the amazing aromas filling your kitchen.

Ingredients: 1.5 pounds boneless chicken thighs, 2 cans cannellini beans (drained), 1 onion (diced), 3 carrots (chopped), 2 cups low-sodium chicken broth, 2 teaspoons dried rosemary, 3 cloves garlic (minced), 2 tablespoons tomato paste.

How To Make Tuscan White Bean Chicken Stew

1. Add diced onion, chopped carrots, and minced garlic to your slow cooker. Stir in tomato paste and dried rosemary, mixing everything together to create an aromatic base for the stew.

2. Season chicken thighs with salt and pepper, then nestle them into the vegetable mixture. Add drained cannellini beans and pour chicken broth over everything until ingredients are just covered.

3. Cover and cook on low for 6 hours until chicken shreds easily with a fork and vegetables are completely tender. Remove chicken and shred into bite-sized pieces using two forks.

4. Return shredded chicken to the slow cooker and stir gently to combine. Season with additional salt, pepper, and fresh herbs if desired before serving with crusty bread.

12. Sheet Pan Chicken Potpie

Classic chicken potpie gets a modern makeover baked on a sheet pan for easy serving. Store-bought pie crust and frozen vegetables make this comfort food dinner surprisingly simple to prepare.

Ingredients: 2 refrigerated pie crusts, 3 cups cooked chicken (diced), 2 cups frozen mixed vegetables, 1 can cream of chicken soup, 1/2 cup milk, 1 teaspoon dried thyme, 1 egg (beaten), salt and pepper to taste.

How To Make Sheet Pan Chicken Potpie

1. Preheat oven to 425°F and roll out one pie crust to fit a large rimmed baking sheet, pressing dough up the sides to create edges that will hold the filling securely.

2. In a large bowl, combine diced chicken, frozen vegetables, cream of chicken soup, milk, and dried thyme. Season mixture with salt and pepper, stirring until everything is evenly coated.

3. Spread chicken mixture evenly over the bottom crust, then cover with the second pie crust. Seal edges by crimping with a fork, then cut several vents in the top crust for steam to escape.

4. Brush top crust with beaten egg for golden color, then bake for 30-35 minutes until crust is deep golden brown and filling is bubbling hot throughout.

13. Italian Chicken Spinach Soup with Basil Pesto

This fragrant Italian soup combines tender chicken with fresh spinach and white beans in a light broth. A swirl of homemade basil pesto adds bright, herby flavors that make this soup absolutely irresistible.

Ingredients: 1 pound boneless chicken breast, 6 cups chicken broth, 1 can cannellini beans, 5 oz baby spinach, 1/2 cup fresh basil, 2 cloves garlic, 1/4 cup pine nuts, 1/4 cup olive oil, 1/4 cup Parmesan cheese.

How To Make Italian Chicken Spinach Soup with Basil Pesto

1. Bring chicken broth to a boil in a large pot, then add whole chicken breasts. Reduce heat and simmer for 15-20 minutes until chicken reaches 165°F internal temperature and is cooked through.

2. Remove chicken and let cool slightly, then shred into bite-sized pieces. Meanwhile, make pesto by pulsing basil, garlic, and pine nuts in a food processor, then streaming in olive oil until smooth.

3. Return shredded chicken to the broth along with drained cannellini beans. Simmer for 5 minutes to heat through, then stir in fresh spinach until wilted and bright green.

4. Ladle soup into bowls and swirl a generous spoonful of fresh pesto into each serving. Sprinkle with grated Parmesan cheese and serve immediately while hot.

14. Lemon Tahini Couscous with Chicken and Vegetables

Fluffy couscous gets dressed up with creamy tahini and bright lemon in this Middle Eastern-inspired bowl. Quick-cooking vegetables and leftover chicken make this a perfect weeknight dinner solution.

Ingredients: 1 cup pearl couscous, 2 cups cooked chicken (diced), 1 zucchini (diced), 1 bell pepper (chopped), 3 tablespoons tahini, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1/4 cup fresh parsley, pine nuts for garnish.

How To Make Lemon Tahini Couscous with Chicken and Vegetables

1. Cook pearl couscous according to package directions until tender and fluffy. Drain well and set aside to cool slightly while you prepare the vegetables and tahini dressing.

2. Heat olive oil in a large skillet over medium-high heat. Add diced zucchini and chopped bell pepper, cooking for 5-6 minutes until vegetables are tender-crisp and lightly caramelized around the edges.

3. In a small bowl, whisk together tahini and lemon juice until smooth and creamy. If mixture seems too thick, thin with a tablespoon of warm water for easier mixing.

4. Add cooked couscous and diced chicken to the skillet with vegetables, tossing everything together. Drizzle with tahini dressing and fresh parsley, garnishing with pine nuts before serving warm.

15. Ancho Chile Chicken with Smoky Black Bean Mash

Smoky ancho chile powder creates an incredible crust on these chicken breasts while black beans get mashed with peppers and scallions. This Southwestern-inspired dinner brings bold flavors and satisfying textures together beautifully.

Ingredients: 4 boneless chicken breasts, 2 cans black beans (drained), 1 bell pepper (diced), 4 scallions (chopped), 2 tablespoons ancho chile powder, 2 tablespoons olive oil, 1 lime (juiced), 2 cloves garlic (minced).

How To Make Ancho Chile Chicken with Smoky Black Bean Mash

1. Pound chicken breasts to even thickness, then rub all over with ancho chile powder, salt, and pepper. Let seasoned chicken rest at room temperature for 15 minutes to absorb the smoky spice flavors.

2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F for perfect doneness.

3. Meanwhile, heat remaining olive oil in another pan and sauté diced bell pepper and minced garlic for 3 minutes. Add black beans and cook for 2 minutes more until heated through.

4. Roughly mash half the black bean mixture with a fork, leaving some beans whole for texture. Stir in chopped scallions and lime juice, then serve alongside sliced chicken breasts.

16. One-Pot Creamy Chicken and Mushroom Pasta

Everything cooks together in one pot for this creamy pasta dinner featuring chicken, Brussels sprouts, and mushrooms. The starch from the pasta creates natural creaminess without heavy cream or complicated steps.

Ingredients: 12 oz penne pasta, 1 pound chicken breast (cubed), 8 oz mushrooms (sliced), 2 cups Brussels sprouts (halved), 3 cups chicken broth, 1/2 cup milk, 2 tablespoons olive oil, 1/4 cup Parmesan cheese, 3 cloves garlic (minced).

How To Make One-Pot Creamy Chicken and Mushroom Pasta

1. Heat olive oil in a large Dutch oven over medium-high heat. Add cubed chicken and cook for 5-6 minutes until golden brown on all sides, then remove chicken to a plate temporarily.

2. Add sliced mushrooms to the same pot and cook for 4 minutes until they release their moisture and become golden. Add minced garlic and halved Brussels sprouts, cooking 2 minutes more.

3. Return chicken to pot along with uncooked pasta and chicken broth. Bring to a boil, then reduce heat and simmer covered for 12-15 minutes until pasta is tender and liquid is mostly absorbed.

4. Stir in milk and Parmesan cheese, cooking for 2-3 minutes until mixture becomes creamy and cheese melts completely. Season with salt and pepper before serving immediately while hot.

17. Pistachio Crusted Chicken with Nutty Barley Salad

Crushed pistachios create an elegant coating for these baked chicken breasts while chewy barley makes a satisfying grain salad. This restaurant-quality dinner showcases how nuts can elevate simple ingredients into something special.

Ingredients: 4 boneless chicken breasts, 1 cup shelled pistachios, 1 cup pearl barley, 2 cups chicken broth, 1/4 cup dried cranberries, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 2 tablespoons lemon juice, fresh herbs for garnish.

How To Make Pistachio Crusted Chicken with Nutty Barley Salad

1. Cook pearl barley in chicken broth according to package directions until tender and chewy, about 30-35 minutes. Drain any excess liquid and let cool while preparing the chicken.

2. Preheat oven to 400°F and line a baking sheet with parchment. Pulse pistachios in a food processor until roughly chopped but not powdered, maintaining some texture for crunch.

3. Brush chicken breasts with Dijon mustard, then press pistachio pieces firmly onto both sides of each breast. Drizzle with olive oil and season with salt and pepper.

4. Bake chicken for 20-25 minutes until golden brown and internal temperature reaches 165°F. Meanwhile, toss cooled barley with dried cranberries, lemon juice, and fresh herbs.

5. Let chicken rest for 5 minutes before slicing, then serve over the nutty barley salad for a complete and satisfying meal.

18. Chipotle Chicken Quinoa Power Bowl

Smoky chipotle flavors make this burrito bowl even better than takeout while quinoa adds protein and fiber. Loading it with colorful vegetables creates a nutritious dinner that satisfies all your cravings.

Ingredients: 1 pound chicken breast, 1 cup quinoa, 1 can black beans, 1 cup corn kernels, 2 chipotle peppers in adobo (minced), 2 tablespoons olive oil, 1 avocado (sliced), 1/4 cup cilantro, lime wedges, Greek yogurt for serving.

How To Make Chipotle Chicken Quinoa Power Bowl

1. Cook quinoa according to package directions until fluffy and tender. Meanwhile, season chicken breasts with minced chipotle peppers, salt, and pepper, rubbing spices into the meat thoroughly.

2. Heat olive oil in a large skillet over medium-high heat. Cook seasoned chicken for 6-7 minutes per side until golden brown and cooked through to 165°F internal temperature.

3. Let chicken rest for 5 minutes, then slice into strips. Warm black beans and corn in the microwave or on the stovetop until heated through completely.

4. Divide cooked quinoa between serving bowls and top with sliced chicken, black beans, corn, and avocado slices. Garnish with fresh cilantro and serve with lime wedges and Greek yogurt.

19. Middle Eastern Chickpea Chicken Stew

Warm cumin and bright lemon juice give this protein-rich stew incredible Middle Eastern flavors that develop quickly. This recipe doubles easily for meal prep and freezes beautifully for future dinners.

Ingredients: 1.5 pounds boneless chicken thighs, 2 cans chickpeas (drained), 1 onion (diced), 1 can diced tomatoes, 2 teaspoons ground cumin, 3 cloves garlic (minced), 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 cup chicken broth.

How To Make Middle Eastern Chickpea Chicken Stew

1. Heat olive oil in a large Dutch oven over medium-high heat. Season chicken thighs with cumin, salt, and pepper, then brown them for 4-5 minutes per side until golden and crispy.

2. Remove chicken and add diced onion to the same pot, cooking for 4 minutes until softened. Add minced garlic and cook 1 minute more until fragrant throughout the kitchen.

3. Return chicken to pot along with diced tomatoes, drained chickpeas, and chicken broth. Bring to a boil, then reduce heat and simmer covered for 25-30 minutes until chicken is tender.

4. Stir in fresh lemon juice and season with additional salt and pepper to taste. Serve hot over couscous or with steamed broccoli for a complete, satisfying meal.

Final Thoughts

These healthy chicken recipes prove that eating for weight loss doesn’t mean sacrificing flavor or satisfaction. Each dish combines lean protein with fresh vegetables and wholesome ingredients.

Try a few of these recipes this week and discover how delicious healthy eating can truly be.