Introduction

Chicken breast is one of the healthiest and leanest meats you can choose, and it also happens to be incredibly versatile. With a little creativity, boneless skinless chicken breasts can be turned into a delicious variety of savory meals that are guaranteed to satisfy your cravings for something both healthy and flavorful. Try these 3 recipes for a taste of what this versatile poultry can do!

Recipe 1: Lemon Rosemary Grilled Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh rosemary leaves
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions

1. Preheat grill to medium heat.
2. In a small mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, rosemary leaves, garlic, salt and pepper.
3. Place chicken breasts in a resealable plastic bag and pour the marinade over, rubbing it into the chicken to evenly coat. Refrigerate for at least 10 minutes or up to 24 hours.
4. Remove the chicken from the bag and discard any remaining marinade.
5. Place chicken on the preheated grill and grill on each side for approximately 6-8 minutes, or until fully cooked through and juices run clear. Serve hot.

Nutrition (per serving)

• Calories: 247
• Protein: 32 g
• Fat: 11 g
• Carbohydrates: 2 g

Recipe 2: Baked Pesto Chicken Breasts

Ingredients

• 4 boneless skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup prepared basil pesto
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375 degrees F (190C).
2. Season chicken breasts with salt and pepper.
3. In a small mixing bowl, mix basil pesto with Parmesan cheese.
4. Spread pesto mixture on each chicken breast, covering both sides evenly.
5. Transfer chicken to a baking dish and bake for about 25-30 minutes or until fully cooked through and juices run clear. Allow to cool slightly before serving.

Nutrition (per serving)

• Calories: 222
• Protein: 35 g
• Fat: 9 g
• Carbohydrates: 1 g

Recipe 3: One-Pot Creamy Chicken Mushroom Skillet

Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound sliced mushrooms
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 2 tablespoons cornstarch
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Slice chicken breasts in half horizontally to make them thinner.
2. Season chicken with salt and pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add onions and saute for about 2 minutes, or until softened.
5. Add garlic and cook for another minute.
6. Add chicken to skillet and cook until golden-brown crust has formed on each side.
7. Add sliced mushrooms, thyme and rosemary and cook for another 5 minutes or until mushrooms have released their juices.
8. Pour chicken broth over chicken and mushrooms, cover, reduce heat and simmer until chicken is fully cooked through.
9. In a separate small bowl combine heavy cream and cornstarch, whisking until fully combined.
10. Add heavy cream mixture to the skillet and stir until fully incorporated.
11. Cook until sauce thickens, stirring occasionally, then remove from heat and let rest for 10-12 minutes to thicken further.
12. Garnish with chopped parsley prior to serving.

Nutrition (per serving)

• Calories: 433
• Protein: 48 g
• Fat: 23 g
• Carbohydrates: 12 g