18 Healthy Low Cholesterol Chicken Recipes Delicious

Kickstart your journey to a healthier heart without sacrificing flavor with our roundup of 18 Healthy Low Cholesterol Chicken Recipes. Perfect for busy weeknights or leisurely weekends, these dishes promise to delight your taste buds while keeping your cholesterol in check. From zesty grilled options to cozy baked favorites, there’s something for every craving. Dive in and discover your next go-to meal that’s as nutritious as it is delicious!

Baked Garlic Parmesan Chicken Thighs

Whisking together the rustic charm of home cooking with the sophistication of a gourmet meal, these Baked Garlic Parmesan Chicken Thighs are a testament to the beauty of simple ingredients transformed into something extraordinary. With a golden, crispy exterior giving way to juicy, flavorful meat, this dish is a celebration of texture and taste that’s sure to impress.

Ingredients

• 6 bone-in, skin-on chicken thighs (for that perfect crispiness)
• 1/2 cup grated Parmesan cheese (the real deal, please—it makes all the difference)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 tsp dried oregano (for a hint of earthiness)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if you can)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for crispy skin.
2. In a small bowl, whisk together the olive oil, minced garlic, Parmesan cheese, oregano, salt, and pepper until well combined.
3. Pat the chicken thighs dry with paper towels—this step is crucial for achieving that golden crust.
4. Generously coat each chicken thigh with the Parmesan mixture, making sure to get under the skin for maximum flavor.
5. Place the chicken thighs on a baking sheet lined with parchment paper, skin side up, and bake for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Kickstart your meal with these Baked Garlic Parmesan Chicken Thighs, where each bite offers a delightful crunch followed by the tender, garlic-infused meat. Serve alongside a crisp salad or roasted vegetables for a meal that’s as balanced as it is indulgent.

Chicken and Quinoa Stuffed Bell Peppers

Wholesome and vibrant, these Chicken and Quinoa Stuffed Bell Peppers are a symphony of flavors and textures, perfect for a nutritious weeknight dinner that doesn’t skimp on elegance.

Ingredients

• 4 large bell peppers, any color (I love the sweetness of red and yellow peppers for this dish)
• 1 cup quinoa, rinsed (for that perfect fluffy texture)
• 2 cups chicken broth (homemade adds a depth of flavor, but store-bought works just fine)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb ground chicken (lean yet moist)
• 1 small onion, finely diced (the foundation of flavor)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 tsp ground cumin (for a warm, earthy hint)
• 1/2 tsp smoked paprika (adds a subtle smokiness)
• 1/2 cup shredded mozzarella cheese (for that irresistible melt)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes. A small paring knife makes this task easier.
3. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the broth is absorbed. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
4. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
5. Add the ground chicken to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Stir in the cumin, smoked paprika, salt, and pepper.
6. Combine the cooked quinoa with the chicken mixture in the skillet. Taste and adjust seasoning if necessary. Tip: The filling should be moist but not wet; if it’s too dry, a splash of broth can help.
7. Stuff the bell peppers with the quinoa-chicken mixture and place them in a baking dish. Sprinkle the tops with mozzarella cheese.
8. Bake for 25-30 minutes, until the peppers are tender and the cheese is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.

As the peppers emerge from the oven, the cheese is gloriously melted, the peppers tender yet holding their shape, and the filling is a hearty, flavorful mix. Serve these beauties with a crisp green salad for a complete meal that’s as pleasing to the eye as it is to the palate.

Spicy Lime Grilled Chicken Skewers

Radiating with vibrant flavors, these Spicy Lime Grilled Chicken Skewers are a testament to the power of simple ingredients coming together to create something extraordinary. Perfect for a summer barbecue or a cozy indoor gathering, they promise a delightful balance of heat and zest.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (thighs stay juicier on the grill!)
• 1/4 cup fresh lime juice (about 2 limes, and yes, fresh makes all the difference)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 2 cloves garlic, minced (because garlic is life)
• 1 tsp honey (for that subtle sweetness that rounds out the spice)
• 1 tsp smoked paprika (adds a deep, smoky flavor)
• 1/2 tsp cayenne pepper (adjust if you’re sensitive to heat)
• Salt, to taste (I like a generous pinch)
• Wooden skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. In a large bowl, whisk together lime juice, olive oil, minced garlic, honey, smoked paprika, cayenne pepper, and salt until well combined.
2. Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F) and lightly oil the grates to prevent sticking.
4. Thread the marinated chicken pieces onto the soaked skewers, leaving a little space between each piece for even cooking.
5. Grill the skewers for about 4-5 minutes per side, or until the chicken is beautifully charred and reaches an internal temperature of 165°F.
6. Let the skewers rest for a couple of minutes before serving to allow the juices to redistribute.

Each bite of these skewers offers a juicy interior with a slightly charred exterior, bursting with the bright acidity of lime and a warm, spicy kick. Serve them over a bed of cilantro-lime rice or alongside a crisp, green salad for a meal that’s as colorful as it is flavorful.

Chicken and Spinach Stir-Fry with Brown Rice

Kaleidoscopic in its simplicity and vibrant in flavor, this Chicken and Spinach Stir-Fry with Brown Rice is a testament to the beauty of combining wholesome ingredients with minimal fuss. Perfect for a weeknight dinner that doesn’t skimp on nutrition or taste, it’s a dish that promises satisfaction in every bite.

Ingredients

• 1 cup brown rice (I love the nutty texture it brings to the dish)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb chicken breast, thinly sliced (freeze for 15 minutes for easier slicing)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp ginger, grated (a microplane grater works wonders here)
• 4 cups fresh spinach (packed, it wilts down significantly)
• 2 tbsp soy sauce (low sodium to control the saltiness)
• 1 tbsp honey (for a subtle sweetness that balances the soy)
• 1 tsp sesame oil (just a drizzle adds depth)
• 1/2 tsp red pepper flakes (adjust to your heat preference)

Instructions

1. Rinse the brown rice under cold water until the water runs clear to remove excess starch.
2. Cook the brown rice according to package instructions, usually about 45 minutes, for perfectly tender grains.
3. While the rice cooks, heat the olive oil in a large skillet over medium-high heat until shimmering.
4. Add the chicken slices in a single layer, seasoning with a pinch of salt, and cook until golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
5. Remove the chicken and set aside. In the same skillet, add the garlic and ginger, stirring for about 30 seconds until fragrant.
6. Toss in the spinach, stirring until just wilted, about 1-2 minutes. Tip: Spinach cooks quickly, so keep an eye on it to avoid overcooking.
7. Return the chicken to the skillet. Add the soy sauce, honey, sesame oil, and red pepper flakes, stirring to coat everything evenly. Cook for another 2 minutes to meld the flavors.
8. Serve the stir-fry over the cooked brown rice. Tip: A squeeze of fresh lime juice before serving brightens the dish beautifully.

Lusciously tender chicken paired with the earthy spinach and the slight chew of brown rice creates a harmony of textures. For an extra crunch, sprinkle with toasted sesame seeds or serve with a side of pickled vegetables to cut through the richness.

Chicken and Avocado Salad Wraps

Vibrant and refreshing, these Chicken and Avocado Salad Wraps are a testament to the beauty of simple, quality ingredients coming together in perfect harmony. Ideal for a light lunch or a sophisticated picnic, they offer a delightful crunch and creamy texture that’s hard to resist.

Ingredients

• 2 cups shredded cooked chicken (I find rotisserie chicken adds a lovely depth of flavor)
• 1 large avocado, diced (ripe but firm, to hold its shape)
• 1/4 cup mayonnaise (for creaminess, I swear by Duke’s)
• 1 tbsp fresh lime juice (it brightens the whole dish)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if you please)
• 4 large flour tortillas (I like the sun-dried tomato ones for extra color and flavor)
• 1 cup mixed greens (baby spinach and arugula make a nice mix)

Instructions

1. In a large bowl, combine the shredded chicken, diced avocado, mayonnaise, lime juice, salt, and black pepper. Gently fold the ingredients together until well mixed, being careful not to mash the avocado too much.
2. Lay out the flour tortillas on a clean, flat surface. Divide the mixed greens evenly among the tortillas, spreading them out in the center.
3. Spoon the chicken and avocado mixture over the greens on each tortilla, distributing it evenly.
4. Fold the sides of the tortillas in slightly, then roll them up tightly from the bottom to enclose the filling completely.
5. For a neat presentation, slice each wrap in half diagonally before serving. Tip: If you’re making these ahead, wrap them tightly in parchment paper to keep them fresh.

Rich in flavors and textures, these wraps are a joy to eat with the creamy avocado contrasting beautifully with the crisp greens and tender chicken. Serve them with a side of sweet potato fries or a chilled gazpacho for a complete meal that’s as satisfying as it is elegant.

Chicken and Sweet Potato Casserole

Glistening under the golden hue of baked perfection, this Chicken and Sweet Potato Casserole is a harmonious blend of savory and sweet, promising comfort in every bite. Its layers of tender chicken and velvety sweet potatoes, enveloped in a rich, aromatic sauce, make it a standout dish for any gathering.

Ingredients

• 2 cups diced sweet potatoes (I find the orange-fleshed variety adds a beautiful color and sweetness)
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces (room temperature ensures even cooking)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup heavy cream (for that luxurious texture)
• 1/2 cup grated Parmesan cheese (the sharper, the better)
• 1 tsp smoked paprika (adds a subtle depth)
• Salt and freshly ground black pepper (to layer the flavors)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp fresh thyme leaves (for a hint of earthiness)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Heat the extra virgin olive oil in a large skillet over medium heat. Add the chicken pieces, seasoning them with salt, pepper, and smoked paprika. Cook until the chicken is lightly browned on all sides, about 5 minutes. Tip: Don’t overcrowd the skillet to get a nice sear.
3. Add the minced garlic and thyme to the skillet, sautéing for about 30 seconds until fragrant. This builds the flavor base.
4. Layer the diced sweet potatoes in a greased baking dish, followed by the browned chicken and any juices from the skillet.
5. Pour the heavy cream evenly over the chicken and sweet potatoes, then sprinkle with grated Parmesan cheese. Tip: The cream should just coat the ingredients without drowning them.
6. Bake in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and the top is golden and bubbly. Tip: A quick broil at the end can add extra color to the top.

Kindly note, the casserole emerges with a creamy interior and a slightly crisp top, offering a delightful contrast in textures. Serve it alongside a crisp green salad or crusty bread to soak up the delicious sauce, making every bite a celebration of flavors.

Lemon Garlic Chicken with Steamed Broccoli

Flavorful and effortlessly elegant, this Lemon Garlic Chicken with Steamed Broccoli is a testament to the beauty of simple ingredients coming together to create a dish that’s both nourishing and deeply satisfying. Perfect for a weeknight dinner yet sophisticated enough for entertaining, it’s a recipe that promises to deliver on taste and texture every time.

Ingredients

• 4 boneless, skinless chicken breasts (I find that organic, free-range chicken offers the best flavor and texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes and health benefits)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference here)
• 1 lemon, zested and juiced (Meyer lemons are my favorite for their sweetness, but any will do)
• 1 tsp sea salt (I prefer the subtle crunch and clean taste of sea salt)
• 1/2 tsp freshly ground black pepper (freshly ground offers a brighter flavor)
• 1 large head of broccoli, cut into florets (look for vibrant green florets with no yellowing)
• 1/2 cup chicken broth (homemade broth elevates the dish, but store-bought works in a pinch)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken.
2. In a large oven-safe skillet, heat the extra virgin olive oil over medium heat until shimmering but not smoking.
3. Season the chicken breasts evenly with sea salt and freshly ground black pepper on both sides.
4. Add the chicken to the skillet and sear for 3-4 minutes on each side, or until golden brown. Tip: Don’t overcrowd the pan to ensure a proper sear.
5. Remove the chicken from the skillet and set aside on a plate. In the same skillet, add the minced garlic and sauté for about 30 seconds, just until fragrant.
6. Return the chicken to the skillet, add the lemon zest, lemon juice, and chicken broth, stirring to combine.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
8. While the chicken bakes, steam the broccoli florets for 5-7 minutes, or until tender but still vibrant green. Tip: Steaming preserves more nutrients than boiling.
9. Serve the chicken hot, topped with the pan juices and accompanied by the steamed broccoli.

The chicken emerges from the oven succulent and infused with the bright flavors of lemon and garlic, while the steamed broccoli offers a crisp, fresh contrast. For an extra touch of elegance, garnish with thin lemon slices or a sprinkle of freshly chopped parsley before serving.

Chicken and Mushroom Risotto with Arborio Rice

Brimming with creamy textures and earthy flavors, this Chicken and Mushroom Risotto with Arborio Rice is a comforting dish that marries the richness of poultry with the umami depth of mushrooms, all brought together by the perfect al dente bite of Arborio rice.

Ingredients

• 1 1/2 cups Arborio rice (the star of the show, its high starch content is key for creaminess)
• 4 cups chicken stock (homemade if you have it, for that extra layer of flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp unsalted butter (because everything’s better with butter)
• 1 lb chicken breast, diced (I prefer free-range for its tenderness)
• 8 oz cremini mushrooms, sliced (their earthy flavor is unmatched)
• 1/2 cup dry white wine (a splash adds a lovely acidity)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
• 1 small onion, finely chopped (the base of any good risotto)
• 2 cloves garlic, minced (for that aromatic kick)
• Salt and freshly ground black pepper (to season every layer)
• 1/4 cup fresh parsley, chopped (for a bright finish)

Instructions

1. In a medium saucepan, warm the chicken stock over low heat and keep it simmering.
2. Heat olive oil and butter in a large, heavy-bottomed pan over medium heat until the butter is melted and foamy.
3. Add the diced chicken, seasoning with salt and pepper, and cook until golden brown, about 5 minutes. Remove and set aside.
4. In the same pan, add the onions and garlic, sautéing until translucent, about 3 minutes.
5. Stir in the mushrooms and cook until they release their moisture and become golden, about 5 minutes.
6. Add the Arborio rice, stirring to coat each grain in the oil and butter, toasting slightly for 2 minutes.
7. Pour in the white wine, stirring constantly until fully absorbed.
8. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
9. Once the rice is al dente and the mixture is creamy, stir in the cooked chicken, Parmesan cheese, and adjust seasoning with salt and pepper.
10. Remove from heat, cover, and let rest for 2 minutes to allow the flavors to meld.
11. Garnish with fresh parsley before serving.

The risotto should be luxuriously creamy, with each grain of rice offering a slight resistance. The chicken adds a hearty texture, while the mushrooms provide an earthy contrast. Serve it in shallow bowls, perhaps with a drizzle of truffle oil for an extra touch of elegance.

Chicken and Black Bean Tacos with Fresh Salsa

Yearning for a dish that marries simplicity with sophistication? These Chicken and Black Bean Tacos with Fresh Salsa are a vibrant celebration of flavors, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced (I find the texture is best when the chicken is slightly frozen for easier slicing.)
• 1 tbsp extra virgin olive oil (My go-to for its fruity notes.)
• 1 cup black beans, rinsed and drained (For that creamy texture, I love using home-cooked beans, but canned works in a pinch.)
• 1/2 cup fresh salsa (The brighter, the better—think ripe tomatoes and crisp onions.)
• 8 small corn tortillas (Warming them up is key to unlocking their aroma.)
• 1/2 tsp ground cumin (A whisper of earthiness that ties everything together.)
• 1/4 tsp salt (Just enough to elevate the natural flavors.)
• 1/4 cup chopped fresh cilantro (A non-negotiable for that fresh, herby kick.)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the chicken slices, spreading them out in a single layer to ensure even cooking. Cook for 5 minutes without stirring to get a golden sear.
3. Flip the chicken pieces and cook for another 4 minutes, or until fully cooked through. Tip: The chicken should feel firm to the touch and have no pink in the center.
4. Stir in the black beans and cumin, heating through for about 2 minutes. The beans should be warm and slightly softened.
5. Warm the tortillas in a dry skillet over medium heat for 30 seconds on each side, or until pliable and slightly charred. Tip: Keep them wrapped in a clean towel to stay warm and soft.
6. Assemble the tacos by dividing the chicken and bean mixture among the tortillas. Top with fresh salsa and a sprinkle of cilantro. Tip: For an extra layer of flavor, a squeeze of lime juice works wonders.

Gloriously textured with the tender chicken and creamy beans, these tacos are a fiesta of flavors. Serve them with a side of avocado slices for a buttery contrast, or a dollop of sour cream to mellow the salsa’s brightness.

Chicken and Asparagus Stir-Fry with Sesame Seeds

Unveiling a dish that marries the simplicity of stir-frying with the elegance of fresh ingredients, our Chicken and Asparagus Stir-Fry with Sesame Seeds is a testament to the beauty of quick, yet sophisticated cooking.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into thin strips (I find that slightly freezing the chicken makes slicing a breeze.)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces (Look for spears that are bright green and firm.)
• 2 tbsp sesame oil (The nutty aroma of toasted sesame oil is irreplaceable here.)
• 2 tbsp soy sauce (I opt for low-sodium to better control the dish’s saltiness.)
• 1 tbsp honey (A touch of sweetness balances the savory notes beautifully.)
• 1 tsp ginger, minced (Fresh ginger adds a vibrant kick.)
• 2 cloves garlic, minced (Because what’s a stir-fry without garlic?)
• 1 tbsp sesame seeds (Toasted, for that irresistible crunch and nuttiness.)
• 1 tbsp vegetable oil (For high-heat cooking, vegetable oil is my go-to.)

Instructions

1. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken strips, spreading them out in a single layer. Cook undisturbed for 2 minutes to achieve a golden sear, then stir-fry for another 3 minutes until just cooked through. Tip: Overcrowding the pan steams the chicken instead of searing it.
3. Push chicken to one side of the wok. Add sesame oil to the empty space, followed by garlic and ginger. Stir-fry for 30 seconds until fragrant.
4. Add asparagus pieces, stirring to combine with the aromatics. Stir-fry for 2 minutes until bright green but still crisp. Tip: Asparagus cooks quickly; keep it vibrant for the best texture.
5. Drizzle soy sauce and honey over the mixture, tossing everything together to coat evenly. Cook for another minute to meld the flavors.
6. Sprinkle sesame seeds over the stir-fry, give it one final toss, and remove from heat. Tip: Toasting sesame seeds beforehand enhances their flavor.

Now, this stir-fry presents a delightful contrast of textures—tender chicken, crisp asparagus, and the occasional crunch of sesame seeds. Serve it over a bed of jasmine rice or alongside a crisp white wine for an effortlessly elegant meal.

Chicken and Zucchini Noodles with Pesto Sauce

Kickstarting your culinary journey with a dish that marries simplicity and sophistication, this Chicken and Zucchini Noodles with Pesto Sauce is a testament to the beauty of fresh ingredients coming together in perfect harmony. Light yet satisfying, it’s a versatile meal that shines whether served at a casual lunch or a more formal dinner gathering.

Ingredients

• 2 boneless, skinless chicken breasts (I find organic, free-range chicken elevates the dish)
• 4 medium zucchinis, spiralized into noodles (a mandoline slicer works wonders here)
• 1/2 cup fresh basil leaves (the fresher, the more vibrant the pesto)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup grated Parmesan cheese (a high-quality block grated fresh makes all the difference)
• 2 cloves garlic (because pesto isn’t pesto without that punch)
• 1/4 cup pine nuts (toasted lightly for that irresistible crunch)
• Salt and freshly ground black pepper (to season, but we’ll be precise)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken.
2. Season the chicken breasts evenly with salt and pepper, then bake for 25 minutes, or until the internal temperature reaches 165°F (74°C). Tip: Letting the chicken rest for 5 minutes after baking ensures juiciness.
3. While the chicken bakes, blend the basil, olive oil, Parmesan, garlic, and pine nuts in a food processor until smooth. Tip: Scrape down the sides occasionally for a uniformly creamy pesto.
4. In a large skillet over medium heat, sauté the zucchini noodles for 3-4 minutes, just until they’re tender but still have a bite. Tip: Avoid overcooking to prevent soggy noodles.
5. Slice the baked chicken into thin strips.
6. Toss the zucchini noodles with the pesto sauce until evenly coated, then top with the chicken slices.

Here, the tender chicken pairs beautifully with the al dente zucchini noodles, all brought together by the herbaceous, nutty pesto. For an extra touch of elegance, serve with a sprinkle of additional Parmesan and a few whole basil leaves on top.

Chicken and Kale Soup with Barley

Under the gentle glow of the kitchen light, this Chicken and Kale Soup with Barley emerges as a comforting embrace, blending rustic charm with nourishing goodness for a meal that feels both wholesome and sophisticated.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow for sweetness)
• 2 carrots, peeled and sliced into coins (for a pop of color)
• 2 celery stalks, diced (the crunch is essential)
• 3 garlic cloves, minced (because more is more)
• 1 lb boneless, skinless chicken thighs (for richer flavor)
• 6 cups chicken stock (homemade if you have it)
• 1 cup pearl barley (rinsed well to remove any dust)
• 1 bunch kale, stems removed and leaves torn (lacinato for its tenderness)
• Salt and freshly ground black pepper (to layer the flavors)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion, carrots, and celery, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Add the chicken thighs, browning them lightly on each side, about 3 minutes per side.
5. Pour in the chicken stock and bring to a boil, then reduce to a simmer, skimming any foam that rises to the top.
6. Add the barley, cover, and simmer for 25 minutes, or until the barley is tender but still chewy.
7. Remove the chicken, shred it into bite-sized pieces, and return it to the pot.
8. Stir in the kale and cook until just wilted, about 3 minutes, to retain its vibrant color and nutrients.
9. Season with salt and pepper, adjusting to your liking, and serve hot.

Hearty and harmonious, this soup boasts a delightful interplay of textures—from the chewiness of barley to the tenderness of kale—while the depth of flavor from the chicken and vegetables makes it a standout. Consider garnishing with a drizzle of olive oil or a sprinkle of grated Parmesan for an extra layer of richness.

Chicken and Chickpea Curry with Coconut Milk

Creamy, comforting, and bursting with flavor, this Chicken and Chickpea Curry with Coconut Milk is a dish that promises to transport your taste buds to a world of aromatic spices and rich, velvety textures. Perfect for a cozy dinner, it’s a harmonious blend of tender chicken, hearty chickpeas, and a luscious coconut milk base that’s both nourishing and indulgent.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (I find thighs offer more flavor than breasts)
• 1 can (15 oz) chickpeas, drained and rinsed (for that perfect bite)
• 1 can (13.5 oz) full-fat coconut milk (the secret to its creaminess)
• 2 tbsp coconut oil (extra virgin olive oil works too, but coconut oil enhances the flavor)
• 1 large onion, finely diced (yellow onions are my go-to for their sweetness)
• 3 garlic cloves, minced (freshly minced makes all the difference)
• 1 tbsp freshly grated ginger (for a zesty kick)
• 2 tbsp curry powder (I prefer a mild one, but feel free to adjust to your heat preference)
• 1 tsp ground turmeric (for that beautiful golden hue)
• 1/2 tsp salt (to start, you can always add more later)
• 1/4 cup fresh cilantro, chopped (for garnish, but it’s a must for freshness)

Instructions

1. Heat the coconut oil in a large, deep skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent and soft, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant, being careful not to let them brown.
4. Sprinkle in the curry powder and turmeric, stirring constantly for 30 seconds to toast the spices and unlock their flavors.
5. Add the chicken pieces to the skillet, seasoning with salt, and cook until they’re no longer pink on the outside, about 5 minutes, turning occasionally for even cooking.
6. Pour in the coconut milk and add the chickpeas, stirring well to combine all the ingredients. Bring the mixture to a gentle simmer.
7. Reduce the heat to low, cover the skillet, and let the curry simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
8. Taste and adjust the seasoning with more salt if needed, then sprinkle with chopped cilantro before serving.

Aromatic and richly flavored, this curry boasts a perfect balance of creamy coconut milk and earthy spices, with the chickpeas adding a delightful texture. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up every last drop of the delicious sauce.

Chicken and Bell Pepper Fajitas with Whole Wheat Tortillas

Mastering the art of fajitas is about balancing vibrant flavors and textures, and this Chicken and Bell Pepper Fajitas with Whole Wheat Tortillas recipe is no exception. Marrying the smokiness of grilled chicken with the sweetness of bell peppers, all wrapped in a wholesome whole wheat tortilla, this dish is a testament to simple ingredients creating extraordinary meals.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips (I find that slightly freezing the chicken makes slicing easier.)
• 2 tbsp extra virgin olive oil (My go-to for its fruity notes.)
• 1 large red bell pepper, thinly sliced (The sweetness of red bell peppers is unmatched.)
• 1 large green bell pepper, thinly sliced (For a bit of crunch and color contrast.)
• 1 medium yellow onion, thinly sliced (Yellow onions caramelize beautifully.)
• 2 cloves garlic, minced (Freshly minced garlic is a game-changer here.)
• 1 tsp ground cumin (Toasted and ground cumin seeds elevate the flavor.)
• 1 tsp smoked paprika (Adds a deep, smoky dimension.)
• 1/2 tsp salt (I prefer sea salt for its clean taste.)
• 1/4 tsp black pepper (Freshly ground, for the best aroma.)
• 8 whole wheat tortillas (Warmed slightly for flexibility.)
• Fresh cilantro, chopped (For a bright, herby finish.)
• Lime wedges (A squeeze of lime right before serving brings everything together.)

Instructions

1. In a large bowl, combine chicken strips with olive oil, minced garlic, cumin, smoked paprika, salt, and black pepper. Let marinate for at least 15 minutes to allow the flavors to meld.
2. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-6 minutes per side, until golden brown and cooked through. Tip: Avoid overcrowding the skillet to ensure each piece gets a nice sear.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced bell peppers and onion. Cook for 4-5 minutes, stirring occasionally, until they start to soften and char slightly. Tip: A bit of char adds a wonderful smoky flavor.
4. Return the chicken to the skillet with the vegetables, tossing everything together to combine. Cook for an additional 2 minutes to heat through.
5. Warm the whole wheat tortillas in a dry skillet over medium heat for about 30 seconds per side. Tip: Covering them with a towel keeps them warm and pliable.
6. Serve the chicken and bell pepper mixture on the warmed tortillas, garnished with fresh cilantro and lime wedges on the side.

Unwrap the vibrant flavors of these fajitas, where the tender chicken and crisp bell peppers play off each other beautifully. For a creative twist, serve with a side of avocado crema or a sprinkle of crumbled queso fresco for added richness.

Chicken and Tomato Basil Soup with Fresh Herbs

Perfect for those evenings when you crave something comforting yet sophisticated, this Chicken and Tomato Basil Soup with Fresh Herbs marries the richness of ripe tomatoes with the aromatic freshness of basil, creating a dish that’s as nourishing as it is flavorful.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup diced yellow onion (for a sweet, mellow base)
• 2 cloves garlic, minced (because fresh is always best)
• 1 lb boneless, skinless chicken breasts, cubed (I prefer organic for tenderness)
• 4 cups chicken broth (homemade elevates the soup, but store-bought works in a pinch)
• 28 oz canned whole tomatoes, hand-crushed (the texture is unbeatable)
• 1/2 cup fresh basil leaves, chopped (tearing releases more aroma)
• 1 tsp salt (to enhance all the flavors)
• 1/2 tsp black pepper (freshly ground, for a bit of heat)
• 1/2 cup heavy cream (for a luxurious finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add the cubed chicken to the pot, seasoning with salt and pepper, and cook until lightly browned, about 5 minutes.
5. Pour in the chicken broth and hand-crushed tomatoes, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 20 minutes to meld the flavors.
7. Stir in the chopped basil and heavy cream, cooking for an additional 5 minutes to warm through.
8. Adjust seasoning if necessary, then remove from heat.

Rich in texture and bursting with the freshness of basil and the depth of tomatoes, this soup is a testament to simple ingredients coming together beautifully. Serve it with a slice of crusty bread for dipping, or garnish with a few whole basil leaves for an elegant touch.

Summary

Looking for delicious ways to keep your heart healthy? Our roundup of 18 Healthy Low Cholesterol Chicken Recipes offers a variety of tasty options that don’t skimp on flavor. Whether you’re meal prepping or cooking for family, these dishes are sure to please. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest!