5. Greek Oregano Chicken with Spinach, Orzo, and Grape Tomatoes
This Greek-inspired healthy chicken dinner is a touch over 400 calories, but it includes your veggies and pasta—making it a complete meal. Lemon peel and juice punch up the flavor without adding sodium or fat.
Ingredients
- 1 teaspoon dried oregano, crushed
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried parsley, crushed
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 8 ounce skinless, boneless chicken breast halves
- 1 tablespoon olive oil
- 1 14.5 ounce can reduced-sodium chicken broth
- 3 cloves garlic, minced
- 1 10 ounce package frozen chopped spinach, thawed and squeezed dry
- 2 cup grape tomatoes
- 1 ½ cup cooked orzo pasta (rosamarina)
- 1 teaspoon finely shredded lemon peel
- 2 tablespoon lemon juice
- 1 tablespoon grated Parmesan cheese
- Snipped fresh oregano
Directions
In a small bowl combine dried oregano, basil, parsley, salt, and pepper. Sprinkle mixture evenly over chicken; rub in with your fingers. In a large skillet cook chicken in hot oil over medium-high heat about 6 minutes or until brown, turning once. Remove from heat.
In a 3 1/2- or 4-quart slow cooker combine chicken, broth, and garlic. Add spinach; top with tomatoes. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.
Remove chicken from cooker; cover and keep warm. Using a slotted spoon, transfer spinach and tomatoes to a large bowl; discard liquid. Stir cooked pasta, lemon peel, and lemon juice into spinach mixture. Serve chicken with pasta mixture. Garnish with cheese and fresh oregano.
6. Korean Chicken Tacos
Here’s a fun twist for taco night. This Asian-inspired chicken taco is bursting with flavor from soy sauce, lime juice, ginger, chili-garlic sauce, and kimchi. Quickly cook everything in one skillet and pile onto corn tortillas for an easy, healthy chicken dinner idea.
Ingredients
- 3 tablespoon reduced-sodium soy sauce
- 1 tablespoon lime juice
- 2 teaspoon packed brown sugar
- 1 ½ teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- 1 teaspoon Asian chili-garlic sauce
- 1 tablespoon vegetable oil
- 1 ½ pound skinless, boneless chicken breast halves, cut into bite-size strips
- 1 ¼ cup kimchi
- 8 5-6 inch white corn tortillas, heated according to package directions
- ⅓ cup snipped fresh cilantro
- Korean barbecue sauce (optional)
Directions
In a small bowl combine soy sauce, lime juice, brown sugar, ginger, garlic, cornstarch, and chili-garlic sauce; set aside.
In a large skillet heat oil over medium heat. Add chicken; cook and stir for 8 to 10 minutes or until no longer pink. Stir soy mixture; add to chicken in skillet. Cook and stir until thickened and bubbly.
Divide chicken mixture and kimchi among warm tortillas. Top with cilantro and, if desired, serve with Korean barbecue sauce.