9. Cilantro-Lime Pasta Salad
Loaded with chunks of avocado and mango, this beautiful dish makes an excellent healthy chicken dinner during hot summer days. But there’s no need to limit it to one season; you’re likely to crave it year-round. The bright, refreshing flavors taste great either hot or cold, making this an excellent brown-bag lunch recipe.
Ingredients
- 4 ounce dried whole wheat rotini pasta
- ¼ cup lime juice
- ¼ cup fresh cilantro leaves
- 2 tablespoon olive oil
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- Nonstick cooking spray
- 1 pound skinless, boneless chicken breast halves
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cup grape tomatoes, halved
- 1 cup finely chopped red onion (1 large)
- 1 medium mango, seeded, peeled, and cut into 1/2-inch pieces
- 1 medium avocado, seeded, peeled, and cut into 1/2-inch pieces
- ¾ cup chopped yellow sweet pepper (1 medium)
- ¾ cup chopped red sweet pepper (1 medium)
- 1 fresh jalapeño chile pepper, seeded and finely chopped*
- Lime wedges (optional)
Directions
Cook pasta according to package directions; drain.
Meanwhile, for dressing, in a blender combine lime juice, cilantro, oil, sugar, 1/2 teaspoon salt, garlic powder, cumin, and cayenne pepper. Cover and blend about 30 seconds or until well mixed. Set aside.
Lightly coat the rack of an indoor electric grill with cooking spray. Preheat grill. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Place chicken on grill rack. If using a grill with a cover, close lid. Grill until chicken is no longer pink (170°F). (For a covered grill, allow about 6 minutes. For an uncovered grill, allow 12 to 15 minutes, turning once halfway through grilling.) Cut chicken into bite-size pieces.
In a large bowl combine pasta, chicken, tomatoes, red onion, mango, avocado, sweet peppers, and jalapeño pepper. Pour dressing over pasta mixture; toss gently to coat. If desired, serve with lime wedges.
*Tip:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
10. Chicken Alfredo Cauliflower Rice Bake
When you’re craving Italian but trying to cut the carbs, opt for this healthy chicken dinner idea. Cauliflower rice is swapped for regular rice and light Alfredo sauce provides creaminess without packing on a ton of calories. Use a rotisserie chicken to keep the prep time down.
Ingredients
- 1 2.25-2.5 pound head cauliflower, trimmed and broken into florets
- ¼ cup olive oil
- 1 teaspoon dried basil, crushed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 ½ cup fresh baby spinach
- 2 cup chopped rotisserie chicken
- 1 14.5 ounce jar light Alfredo pasta sauce
- 2 tablespoon grated Parmesan cheese
- ½ cup panko bread crumbs
Directions
Preheat oven to 400°F. Working in batches, cover and pulse cauliflower in a food processor four to six times or until crumbly and resembles rice.
Transfer cauliflower “rice” to a 3-qt. casserole. Drizzle with 2 Tbsp. of the oil and sprinkle with basil, salt, and pepper; toss to coat. Bake 15 minutes.
Stir in spinach, chicken, and pasta sauce; sprinkle with cheese. Combine panko and remaining 2 Tbsp. oil; sprinkle over cauliflower mixture. Bake 20 to 25 minutes more or until top is brown.