20 Delicious Low Cholesterol Chicken Recipes Healthy

Are you on the hunt for heart-healthy meals that don’t skimp on flavor? Look no further! Our roundup of 20 Delicious Low Cholesterol Chicken Recipes is here to save your weeknights with dishes that are as nutritious as they are tasty. From zesty stir-fries to cozy casseroles, these recipes promise to keep your meals exciting and your heart happy. Let’s dive in!

Grilled Lemon Herb Chicken Breast

Mastering the art of grilling chicken breast is a game-changer for any home cook, and this Grilled Lemon Herb Chicken Breast recipe is your ticket to juicy, flavorful perfection every time. Let’s walk through the process step by step to ensure your chicken is cooked to tender, herb-infused excellence.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp minced garlic, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Add 4 boneless, skinless chicken breasts to the bowl, ensuring each piece is fully coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F) to ensure a good sear without burning the chicken.
4. Remove the chicken from the marinade, letting excess drip off, and place it on the grill. Discard the remaining marinade.
5. Grill the chicken for 6-7 minutes on the first side, then flip and sprinkle 1 tbsp chopped fresh rosemary and 1 tbsp chopped fresh thyme over the chicken.
6. Continue grilling for another 5-6 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
7. Let the chicken rest for 5 minutes before slicing to retain its juices.

When served, this Grilled Lemon Herb Chicken Breast boasts a beautifully charred exterior with a moist, tender interior, bursting with bright citrus and aromatic herbs. Try slicing it over a fresh salad or alongside grilled vegetables for a complete, flavorful meal.

Baked Chicken with Vegetables

You’re about to embark on a culinary journey that’s both nutritious and delicious with this Baked Chicken with Vegetables recipe. Perfect for beginners, this dish combines simplicity with flavor, ensuring a satisfying meal that’s easy to prepare.

Ingredients

– 2 lbs chicken thighs
– 1 cup carrots, sliced
– 1 cup broccoli florets
– 1/2 cup olive oil
– 2 tbsp garlic powder
– 1 tbsp salt
– 1 tsp black pepper
– 1 tsp paprika

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the chicken thighs, carrots, and broccoli florets.
3. Drizzle the olive oil over the chicken and vegetables, ensuring everything is lightly coated.
4. Sprinkle the garlic powder, salt, black pepper, and paprika evenly over the mixture. Tip: For even seasoning, toss the ingredients with your hands.
5. Transfer the mixture to a baking dish, arranging the chicken and vegetables in a single layer. Tip: This promotes even cooking and browning.
6. Bake in the preheated oven for 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
7. Remove from the oven and let it rest for 5 minutes before serving.
After baking, the chicken emerges juicy and tender, while the vegetables retain a slight crunch, offering a delightful contrast. Serve this dish over a bed of quinoa or with a side of crusty bread to soak up the flavorful juices.

Chicken and Spinach Stir Fry

Here’s a simple yet flavorful dish that’s perfect for a quick weeknight dinner. Chicken and Spinach Stir Fry combines tender chicken with fresh spinach for a healthy, satisfying meal.

Ingredients

• 1 lb chicken breast, sliced into thin strips
• 2 cups fresh spinach
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp ground black pepper

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat (350°F).
2. Add 1 lb chicken breast strips to the skillet, spreading them out in a single layer for even cooking.
3. Sprinkle 1 tsp garlic powder and 1/2 tsp ground black pepper over the chicken, stirring to coat evenly.
4. Cook the chicken for 5-7 minutes, stirring occasionally, until the pieces are golden brown and no longer pink inside.
5. Add 2 cups fresh spinach to the skillet, stirring gently to wilt the leaves without overcooking.
6. Drizzle 1 tbsp soy sauce over the mixture, stirring to combine all ingredients thoroughly.
7. Remove from heat after 1-2 minutes, when the spinach is just wilted but still vibrant green.

One bite of this stir fry reveals juicy chicken paired with the slight crunch of spinach, all brought together by the savory depth of soy sauce. Serve it over a bed of steamed rice or alongside quinoa for a complete meal.

Slow Cooker Chicken Chili

Now, let’s dive into making a comforting Slow Cooker Chicken Chili that’s perfect for any day of the week. This recipe is designed for beginners, with clear, step-by-step instructions to ensure delicious results every time.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 2 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup frozen corn
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place the chicken breasts at the bottom of the slow cooker.
2. Add the chicken broth, black beans, kidney beans, diced tomatoes, frozen corn, diced onion, and minced garlic to the slow cooker.
3. Sprinkle the chili powder, ground cumin, salt, and black pepper over the ingredients in the slow cooker.
4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shreds with a fork.
5. Remove the chicken breasts from the slow cooker and shred them using two forks.
6. Return the shredded chicken to the slow cooker and stir to combine with the other ingredients.
7. Cover and cook on HIGH for an additional 30 minutes to allow the flavors to meld together.

Ladle the chili into bowls and enjoy the rich, hearty flavors and tender texture of the chicken. For a creative twist, serve over a baked potato or with a side of cornbread for a complete meal.

Chicken Avocado Salad

Let’s dive into making a refreshing Chicken Avocado Salad, perfect for a quick lunch or a light dinner. This dish combines creamy avocado with tender chicken for a satisfying meal that’s both nutritious and delicious.

Ingredients

• 2 cups cooked chicken, shredded
• 1 large avocado, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shredded chicken, diced avocado, chopped red onion, and halved cherry tomatoes.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until well blended.
3. Pour the dressing over the chicken and avocado mixture, then gently toss to coat all ingredients evenly. Tip: Use a rubber spatula to fold the ingredients together to keep the avocado pieces intact.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld. Tip: Covering the bowl with plastic wrap during this time can help enhance the flavors.
5. Serve the salad on a bed of lettuce or with whole grain toast on the side for added texture. Tip: For an extra crunch, sprinkle some toasted almonds or pumpkin seeds on top before serving.

Here you have a Chicken Avocado Salad that’s creamy, tangy, and packed with flavors. The avocado adds a buttery texture that contrasts beautifully with the crisp vegetables and tender chicken. Try serving it in lettuce cups for a fun, handheld option that’s perfect for picnics or parties.

Herb Roasted Chicken Thighs

First, let’s dive into making Herb Roasted Chicken Thighs, a dish that’s as flavorful as it is simple to prepare. Follow these steps closely, and you’ll have a delicious meal that’s sure to impress.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. Pat the chicken thighs dry with paper towels to help the skin crisp up during roasting.
3. In a small bowl, mix together the olive oil, salt, black pepper, rosemary, thyme, and minced garlic to create a herb marinade.
4. Rub the herb marinade evenly over all sides of the chicken thighs, ensuring they’re fully coated for maximum flavor.
5. Place the chicken thighs skin-side up on a baking sheet lined with parchment paper or a silicone mat to prevent sticking.
6. Roast in the preheated oven for 35-40 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring moist and flavorful meat.

Enjoy the crispy skin and tender, juicy meat of these Herb Roasted Chicken Thighs, perfect alongside a fresh salad or roasted vegetables for a complete meal.

Chicken and Quinoa Soup

Combining the wholesome goodness of quinoa with the comforting flavors of chicken, this soup is a hearty, nutritious option for any meal. Carefully crafted to guide even the most novice cooks, the following steps will ensure a delicious outcome every time.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 lb boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 cup quinoa, rinsed
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup diced onion, 2 cloves minced garlic, 1 cup diced carrots, and 1 cup diced celery to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Add 1 lb boneless, skinless chicken breasts to the pot. Cook for 7 minutes, turning once, until lightly browned.
4. Pour in 6 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
5. Remove chicken from the pot, shred into bite-sized pieces, and return to the pot.
6. Add 1 cup rinsed quinoa, 1 tsp salt, and 1/2 tsp black pepper to the pot. Simmer uncovered for 15 minutes, or until quinoa is tender.
7. Stir in 2 tbsp chopped fresh parsley before serving.

Perfectly balanced, this soup offers a creamy texture from the quinoa and a rich flavor from the chicken and vegetables. Serve it with a side of crusty bread for a complete, satisfying meal.

Garlic Lemon Chicken Skewers

Venturing into the world of grilling can be as exciting as it is delicious, especially when you start with something as straightforward and flavorful as Garlic Lemon Chicken Skewers. This recipe is perfect for beginners, offering a step-by-step guide to achieving juicy, tangy skewers every time.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes
• 3 cloves garlic, minced
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine the minced garlic, lemon juice, olive oil, salt, black pepper, and dried oregano to create the marinade.
2. Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
4. Thread the marinated chicken cubes onto the soaked skewers, leaving a small space between each piece for even cooking.
5. Place the skewers on the preheated grill. Cook for 5-6 minutes on one side, then flip and cook for another 5-6 minutes, or until the chicken reaches an internal temperature of 165°F.
6. Remove the skewers from the grill and let them rest for 2-3 minutes before serving to allow the juices to redistribute.

Mouthwatering and perfectly charred, these Garlic Lemon Chicken Skewers boast a vibrant flavor profile with a tender, juicy texture. Serve them over a bed of fluffy couscous or alongside a crisp garden salad for a complete meal that’s sure to impress.

Chicken and Broccoli Casserole

Kickstart your weeknight dinner with this comforting Chicken and Broccoli Casserole, a dish that combines tender chicken, crisp broccoli, and a creamy sauce under a golden, cheesy topping. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome every time.

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups broccoli florets
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup mayonnaise
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 cup breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the shredded chicken, broccoli florets, cream of chicken soup, mayonnaise, milk, cheddar cheese, garlic powder, onion powder, and black pepper. Mix until all ingredients are evenly distributed.
3. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
4. In a small bowl, mix the breadcrumbs with the melted butter until the breadcrumbs are evenly coated. Sprinkle this mixture over the top of the casserole.
5. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
6. Let the casserole stand for 5 minutes before serving to allow the sauce to thicken slightly.

Mouthwatering and hearty, this casserole boasts a creamy interior with a satisfying crunch from the buttery breadcrumb topping. Serve it alongside a crisp green salad or over a bed of rice for a complete meal that’s sure to please.

Spicy Chicken Lettuce Wraps

Zesty flavors and crisp textures come together in this easy-to-make dish that’s perfect for a light lunch or a fun dinner. Spicy Chicken Lettuce Wraps are not only delicious but also a great way to enjoy a healthy meal without sacrificing flavor.

Ingredients

• 1 lb ground chicken
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp sriracha
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 cup diced water chestnuts
• 1/4 cup chopped green onions
• 8 large lettuce leaves

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground chicken to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in minced garlic and ginger, cooking for 1 minute until fragrant.
4. Combine soy sauce, hoisin sauce, sriracha, rice vinegar, and sugar in a small bowl, then pour over the chicken mixture.
5. Add diced water chestnuts and chopped green onions to the skillet, stirring to combine, and cook for an additional 2 minutes.
6. Remove from heat and let the mixture cool slightly, about 2 minutes.
7. Spoon the chicken mixture into the center of each lettuce leaf, folding the sides over to enclose the filling.

Serve these wraps immediately for the best texture contrast between the warm, spicy filling and the cool, crisp lettuce. The combination of flavors is bold yet balanced, making it a hit for any occasion. Try garnishing with extra green onions or a drizzle of sriracha for an extra kick.

Chicken and Mushroom Stew

For a comforting meal that’s both hearty and flavorful, this Chicken and Mushroom Stew is a perfect choice. Follow these steps carefully to create a dish that’s sure to impress.

Ingredients

• 2 tbsp olive oil
• 1.5 lbs chicken thighs, boneless and skinless, cut into 1-inch pieces
• 1 cup onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 cups chicken broth
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 1/2 cup heavy cream

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1.5 lbs chicken thighs to the pot, browning on all sides for about 5 minutes. Remove and set aside.
3. In the same pot, add 1 cup diced onion and sauté until translucent, about 3 minutes.
4. Add 2 cloves minced garlic and 8 oz sliced mushrooms, cooking until mushrooms are soft, about 5 minutes.
5. Sprinkle 2 tbsp all-purpose flour over the vegetables, stirring to coat evenly.
6. Slowly pour in 2 cups chicken broth, stirring constantly to avoid lumps.
7. Return the browned chicken to the pot, adding 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
8. Bring the stew to a simmer, then reduce heat to low, covering and cooking for 25 minutes.
9. Stir in 1/2 cup heavy cream, heating through for an additional 5 minutes before serving.

This stew boasts a creamy texture with the earthy flavors of mushrooms and thyme shining through. Serve it over a bed of mashed potatoes or with crusty bread for a satisfying meal.

Curry Chicken with Coconut Milk

Ready to dive into a flavorful journey with a dish that balances richness and spice perfectly? This Curry Chicken with Coconut Milk is a comforting meal that brings together tender chicken and creamy coconut milk in a harmonious blend.

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp lime juice
• 1 tsp salt

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 2 lbs chicken thighs to the pot, browning each side for 3 minutes to develop flavor.
3. Remove chicken and set aside. In the same pot, add 1 finely chopped onion, cooking until translucent, about 5 minutes.
4. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
5. Add 2 tbsp curry powder to the pot, stirring constantly for 30 seconds to toast the spices.
6. Pour in 1 can coconut milk and 1 cup chicken broth, scraping the bottom of the pot to release any browned bits.
7. Return the chicken to the pot, bringing the mixture to a simmer. Cover and cook for 25 minutes on low heat.
8. Remove the lid, stir in 1 tbsp lime juice and 1 tsp salt, then simmer uncovered for 5 minutes to thicken the sauce.

Just before serving, taste and adjust the seasoning if necessary. The curry should have a creamy texture with a perfect balance of spice and sweetness from the coconut milk. Serve it over steamed rice or with naan bread for a complete meal.

Chicken and Sweet Potato Hash

Very few dishes offer the perfect balance of savory and sweet quite like this one, making it an ideal choice for any meal of the day. Let’s dive into creating a comforting Chicken and Sweet Potato Hash that’s as nutritious as it is delicious.

Ingredients

• 2 cups diced sweet potatoes
• 1 lb boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 2 cloves garlic, minced

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add diced chicken breasts to the skillet, seasoning with salt, pepper, and paprika. Cook for 5-7 minutes until no longer pink, stirring occasionally.
3. Remove chicken from the skillet and set aside. Tip: Cover the chicken to keep it warm.
4. In the same skillet, add diced sweet potatoes and onion. Cook for 10 minutes, stirring occasionally, until sweet potatoes are tender.
5. Add minced garlic to the skillet and cook for 1 minute until fragrant. Tip: Garlic burns easily, so keep the heat medium.
6. Return the cooked chicken to the skillet, mixing well with the sweet potatoes and onions. Cook for an additional 2-3 minutes to combine flavors. Tip: For a crispier hash, press the mixture down in the skillet and cook for an extra minute.

With its tender chicken, caramelized sweet potatoes, and aromatic garlic, this hash is a symphony of flavors. Serve it topped with a fried egg for a breakfast twist or alongside a crisp green salad for a lighter meal.

Pesto Chicken Zoodles

Zoodles, or zucchini noodles, offer a fresh, low-carb twist to traditional pasta dishes, and when paired with pesto and chicken, they create a meal that’s both nutritious and bursting with flavor. Let’s dive into how to make this delightful dish step by step.

Ingredients

• 2 cups zucchini noodles
• 1 tbsp olive oil
• 1 lb chicken breast, sliced
• 1/2 cup basil pesto
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb sliced chicken breast to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5-7 minutes, flipping once, until the chicken is golden brown and reaches an internal temperature of 165°F.
3. Remove the chicken from the skillet and set aside on a plate. Tip: Letting the chicken rest for a few minutes before slicing ensures juicier meat.
4. In the same skillet, add 2 cups zucchini noodles. Cook for 2-3 minutes, stirring occasionally, until just tender. Tip: Avoid overcooking the zoodles to maintain a slight crunch.
5. Return the chicken to the skillet with the zoodles. Add 1/2 cup basil pesto, tossing everything together until evenly coated and heated through, about 1 minute.
6. Sprinkle 1/4 cup grated Parmesan cheese over the top before serving. Tip: For an extra flavor boost, toast the cheese under a broiler for 1-2 minutes until bubbly and golden.

Kaleidoscopic in color and rich in flavor, this Pesto Chicken Zoodles dish offers a satisfying texture contrast between the tender chicken and crisp zoodles. Serve it in a hollowed-out zucchini boat for an eye-catching presentation that’s sure to impress.

Chicken and Brown Rice Pilaf

Mastering the art of a comforting Chicken and Brown Rice Pilaf starts with understanding the harmony between the tender chicken and the nutty brown rice. This dish is a perfect example of how simple ingredients can come together to create a meal that’s both nutritious and satisfying.

Ingredients

• 1 cup brown rice
• 2 cups chicken broth
• 1 lb chicken breast, diced
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
2. Add 1/2 diced onion and sauté until translucent, about 3 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 lb diced chicken breast to the skillet, seasoning with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried thyme. Cook until the chicken is no longer pink, about 5 minutes.
5. Pour in 1 cup brown rice and stir to combine with the chicken and onions.
6. Add 2 cups chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
7. After 45 minutes, remove the skillet from heat and let it sit covered for 5 minutes to allow the rice to steam.
8. Fluff the pilaf with a fork before serving.

Delight in the pilaf’s fluffy texture and the rich flavors melded together from the chicken and spices. For a colorful twist, serve it alongside steamed vegetables or a crisp green salad.

Chicken Fajita Stuffed Peppers

Mastering the art of combining flavors and textures, this recipe transforms the classic chicken fajita into a delightful stuffed pepper dish, perfect for a wholesome meal.

Ingredients

• 4 large bell peppers
• 2 cups cooked chicken, shredded
• 1 cup onion, sliced
• 1 cup bell peppers, sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup shredded cheese
• 1/2 cup sour cream

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the 4 large bell peppers and remove the seeds and membranes.
3. Heat 1 tbsp olive oil in a skillet over medium heat.
4. Add 1 cup sliced onion and 1 cup sliced bell peppers to the skillet, sautéing until soft, about 5 minutes.
5. Stir in 2 cups shredded chicken, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt, cooking for another 2 minutes to combine flavors.
6. Fill each bell pepper with the chicken mixture, then top with 1 cup shredded cheese.
7. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly.
8. Remove from the oven and let cool for 5 minutes before serving.
9. Serve each pepper with a dollop of 1/2 cup sour cream on the side.

With a perfect balance of spicy and savory, these Chicken Fajita Stuffed Peppers offer a satisfying crunch from the bell peppers and a creamy finish with the sour cream. Try serving them over a bed of rice for an extra hearty meal.

Chicken and Lentil Curry

Discover the comforting blend of spices and hearty ingredients in this Chicken and Lentil Curry, a dish that promises to warm your soul and satisfy your hunger with every bite.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 lb chicken breast, cubed
• 1 cup lentils, rinsed
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup coconut milk
• 2 tbsp cilantro, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced onion, sautéing for 3 minutes until translucent.
3. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 1 lb cubed chicken breast, browning on all sides for about 5 minutes.
5. Mix in 1 tbsp curry powder, 1 tsp turmeric, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper, coating the chicken evenly.
6. Pour in 1 cup rinsed lentils, 2 cups chicken broth, and 1 can diced tomatoes, stirring to combine.
7. Bring to a boil, then reduce heat to low, covering and simmering for 25 minutes until lentils are tender.
8. Stir in 1/2 cup coconut milk, simmering uncovered for 5 minutes to thicken slightly.
9. Garnish with 2 tbsp chopped cilantro before serving.

After simmering, the curry develops a rich, creamy texture with the lentils offering a slight bite. The aromatic spices meld beautifully with the coconut milk, creating a balanced flavor profile. Serve over steamed rice or with naan bread for a complete meal.

Chicken and Asparagus Bake

One of the simplest yet most satisfying dishes to prepare is a Chicken and Asparagus Bake, perfect for those who appreciate a meal that’s both nutritious and easy to make. This guide will walk you through each step, ensuring even beginners can achieve delicious results.

Ingredients

• 2 cups chicken breast, cubed
• 1.5 cups asparagus, trimmed
• 1 cup heavy cream
• 0.5 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the cubed chicken breast with olive oil, garlic powder, salt, and black pepper, mixing well to coat evenly.
3. Heat a skillet over medium heat and cook the seasoned chicken until it’s lightly browned, about 5 minutes, stirring occasionally for even cooking.
4. Arrange the trimmed asparagus in a single layer at the bottom of a baking dish, creating a bed for the chicken.
5. Spread the browned chicken evenly over the asparagus in the baking dish.
6. Pour the heavy cream over the chicken and asparagus, ensuring it’s distributed evenly for a creamy texture.
7. Sprinkle the grated Parmesan cheese on top, covering the dish uniformly for a golden crust.
8. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.
9. Let the bake rest for 5 minutes before serving to allow the flavors to meld together beautifully.

A perfectly baked Chicken and Asparagus Bake offers a delightful contrast between the tender chicken and crisp asparagus, all enveloped in a creamy, cheesy sauce. Serve it alongside a crisp salad or over a bed of fluffy rice for a complete meal that’s sure to impress.

Chicken and Cauliflower Rice Stir Fry

Getting dinner on the table doesn’t have to be a hassle, especially with this Chicken and Cauliflower Rice Stir Fry. It’s a quick, nutritious meal that packs flavor and simplicity into one dish.

Ingredients

• 1 lb chicken breast, diced
• 4 cups cauliflower rice
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 2 tbsp soy sauce
• 1 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F).
2. Add diced chicken breast to the skillet, seasoning with salt and black pepper. Cook for 5-7 minutes until the chicken is no longer pink inside. Tip: Ensure the chicken is evenly diced for uniform cooking.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining 1 tbsp olive oil, minced garlic, diced onions, and bell peppers. Sauté for 3-4 minutes until the vegetables are slightly soft.
5. Add cauliflower rice to the skillet, stirring to combine with the vegetables. Cook for 5 minutes, stirring occasionally. Tip: For a firmer texture, reduce cooking time by 1-2 minutes.
6. Return the cooked chicken to the skillet. Add soy sauce and ground ginger, stirring well to coat all ingredients evenly. Cook for an additional 2 minutes to blend the flavors. Tip: Adjust the heat to medium if the skillet becomes too hot.
7. Remove from heat and let it sit for 2 minutes before serving.

Offering a delightful crunch from the vegetables and a savory depth from the soy sauce and ginger, this stir fry is a versatile dish. Serve it in a bowl for a cozy meal or wrap it in lettuce leaves for a low-carb option.

Chicken and Black Bean Tacos

Let’s dive into making Chicken and Black Bean Tacos, a dish that’s as nutritious as it is delicious, perfect for a quick weeknight dinner or a fun weekend meal. This recipe is straightforward, ensuring even beginners can achieve great results with a bit of guidance.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup salsa
• 8 small flour tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup sour cream
• 1/4 cup shredded cheddar cheese

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tbsp olive oil.
2. Season 1 lb boneless, skinless chicken breasts with 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add the seasoned chicken to the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and let it rest for 5 minutes before shredding it with two forks.
5. In the same skillet, add 1 can (15 oz) black beans and 1/2 cup salsa. Cook over medium heat for 3-4 minutes, stirring occasionally.
6. Warm 8 small flour tortillas according to package instructions.
7. Assemble the tacos by dividing the shredded chicken, black bean mixture, 1 cup shredded lettuce, 1/2 cup diced tomatoes, 1/4 cup sour cream, and 1/4 cup shredded cheddar cheese among the tortillas.

Offering a delightful contrast of textures from the tender chicken and creamy beans to the crisp lettuce and juicy tomatoes, these tacos are a crowd-pleaser. For an extra kick, serve with a side of jalapeño slices or a drizzle of hot sauce.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious low cholesterol chicken recipes, perfect for keeping your meals both healthy and flavorful. Each dish is designed to delight your taste buds while supporting your heart health. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the joy of cooking healthy. Happy cooking!