Healthy Chicken Breast Recipes

Some of our favorite healthy chicken breast recipes—like chicken and potatoes casserole or chicken parmesan with cheese and red sauce, for a more unique taste—are quick and easy to prepare on a busy day, and also ones the kids absolutely love. Each of these chicken breast dishes are not only delicious, but also a healthy choice for lunch or dinner. 

 Healthy Chicken Breast and Potatoes

• 2 pounds boneless chicken breasts
• 3 large potatoes, peeled and chopped
• Pam cooking spray
• 3 tablespoons of olive oil (extra light)
• 1 tablespoon parsley flakes
• 1 tablespoon garlic powder
• 1 tablespoon accent
• salt and pepper
• 1 teaspoon lemon juice
• 2 tablespoon soy sauce
• 2 tablespoon teriyaki sauce
• 1 teaspoon Tabasco sauce
• casserole dish

1. Preheat oven to 350 degrees. Place prepare casserole dish into oven and bake the chicken and potatoes casserole for about 90 minutes or until chicken and potatoes are brown and crispy.
2. Prepare the breakfast casserole ingredients. Wash, peel, and cube the potatoes. Coat the potatoes with olive oil and then season with salt and pepper, parsley and garlic powder. Wash the chicken pieces under cold water. Spray Pam cooking spray into the casserole dish.
3. Combine the potatoes and chicken ingredients into the casserole. Place the potatoes cubes and then place the chicken breast pieces on top of the potatoes cubes in the casserole.
4. Season the casserole ingredients. Add the soy sauce, lemon sauce, Tabasco sauce, teriyaki sauce, accent, garlic powder and salt and pepper on top of the chicken breast pieces.
5. Bake the potatoes and chicken casserole.

Chicken Parmesan

• 3 pounds boneless chicken breasts
• 2 cups tomato sauce (Bertolli)
• 1 cups shredded parmesan cheese
• 1 pound of mozzarella cheese
• 2 cup milk
• 2 cup Italian style bread crumbs
• ½ cup olive oil (extra light)
• 12-inch skillet
• casserole dish

1. Prepare the chicken. Wash the chicken breast pieces under cold water, remove any excess fat and cut in halve. Dip each chicken halve into the milk then into the bread crumbs, ensuring that each halve is thoroughly coated. In nonstick twelve-inch skillet, heat olive oil over medium heat until very hot.
2. Brown chicken. Place each coated chicken pieces into the skillet and cook until golden brown, about five minutes on each side.
3. Drain chicken. Once the chicken is golden brown, place on a dish with a paper towel to absorb the excess grease.
4. Bake chicken. Place chicken in a casserole dish then spoon tomato sauce on the top and sprinkle with parmesan cheese and then top with mozzarella cheese.
5. Bake for five minutes or until the cheese is melted.

Chicken and Vegetable Sauté   

• 3 teaspoons olive oil
• 1 skinless bone-in chicken breast half, about 10 oz.
• salt and pepper
• 1 tablespoon all-purpose flour
• 3 garlic cloves
• 3 to 4 ounces green beans
• 3 tablespoon fresh mint
• 1/4 cup long-grain white rice

1. Cook rice. In saucepan, heat remaining teaspoon olive oil over low heat. Add one-fourth cup long-grain white rice; cook, stirring occasionally, until grains start to color, about five minutes.
2. Add two-thirds of a cup water and one-fourth of a teaspoon of salt; bring to a boil.
3. Reduce heat to a simmer.
4. Cover, and cook until rice is tender, about fifteen minutes.