5 Easy Chicken Recipes For Everyday

1. Chicken and Veggies 

This super easy chicken and vegetable sheet pan supper is healthy and nutritious, containing only 6.4g total carbs. You can’t go wrong with this meal! 

Serves 4 | Prep. Time 5 min I Cooking time 15 min 

Ingredients 

• 4 medium chicken breasts, diced 
• 2 large bell peppers, diced (any colors) you like) 
• 1 onion, diced 2 
• zucchinis, diced 
• 2 cups broccoli florets 
• 1 cup fresh diced tomatoes, plum or grape 
• ¼ cup olive oil 
• 1 teaspoon salt 
• 1 teaspoon black pepper 
• 2 teaspoons Italian seasoning 
• ½ teaspoon paprika 

Directions 

1. Preheat oven to 425°F.
2. Place all the meat and veggies on a nonstick baking tray. 
3. Drizzle with olive oil and stir to make sure everything is well coated. Add the seasonings and stir again to dis-tribute. 
4. Transfer the tray to the oven and bake for 20-30 minutes or until the chicken is cooked through. 
5. Broil for 1-2 minutes for browned

Nutrition (Per serving)

Calories 241, fat 15.2g, carbs 6.4 g, protein 19.9g, sodium 357mg

2. Slow Cooker Chicken and Bacon Chowder 

This amazing chicken chowder is a simple one pot “throw it in and forget about it” meal. You can pan sear the chicken breasts before putting them into the slow cooker if you want, but it isn’t necessary. 

Serves 4-6 | Prep. Time 10 min | Cooking time 6-8 hours 

Ingredients 

• 4 cloves garlic, minced 
• 1 shallot, finely chopped 
• 1 small leek, cleaned, trimmed and sliced 
• 2 ribs celery, diced 6 ounces crimini mushrooms, sliced 
• 1 medium sweet onion, thinly sliced 
• 4 tablespoons butter 
• 2 cups chicken stock 
• 1 pound chicken breasts 
• 8 ounces cream cheese 
• 1 cup heavy cream 
• 1 pound bacon, cooked crisp and crumbled 
• 1 teaspoon sea salt 
• 1 teaspoon black pepper 
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme 

Directions 

1. Add everything but the heavy cream to the slow cooker and cook on low for 6-8 hours. Stir once in a while to make sure the cream cheese gets distributed into the sauce. 
2. 30 minutes before serving, add the heavy cream and stir. Let cook an additional 30 minutes to heat the cream through and serve. 

Nutrition (per serving) 

Calories 355, fat 28 g, carbs 6.4g, protein 21g, sodium 612 mg

3. Chicken Jalapeno Popper Soup (Pressure Cooker or Instant Pot) 

The spicy goodness of Jalapeno Poppers in a soup! With only 5g carbs per serving it is a delicious dinner. There is an extra step if you want the cream cheese topping, but it’s worth the few extra minutes. 

Serves 4 | Prep. Time 3 min / Cooking time 20 min 

Ingredients 

• ½ cup salted butter 
• 2 yellow onions, diced 
• 1½ pounds boneless chicken breasts (about 2-3 breasts), cut into chunks 
• 1 teaspoon ground cumin 
• 2 teaspoons sea salt 
• 1 teaspoon freshly ground black pepper 
• ¼ teaspoon dried oregano 
• ¼ teaspoon paprika 
• 4 large jalapeno peppers, trimmed, seeds and membrane removed, and finely diced 
• 2 cloves garlic, minced 
• ¾ cup heavy cream 
• 2 cups chicken broth 
• ½ cup cream cheese, divided
• 1 cup extra sharp cheddar cheese, shredded (save a tablespoon for topping) 
• 1 cup Monterey Jack Cheese, shredded (save a tablespoon for topping)
• Jalapeno Cream Topper 
• 3 tablespoons cream cheese 
• ¼ cup heavy cream 
• 1 large jalapeno pepper, cleaned and minced 

Directions 

1. On the Sauté/Browning mode, let the butter melt in the pot and fry the onions for 2-3 minutes until tender. 
2. Add garlic and diced jalapenos. Sauté for 2 minutes. Add chicken and brown on all sides. Add remaining ingredients EXCEPT the cream cheese, cheddar cheese, the Monterey Jack cheese, and the ingredients for the jalapeños cream.
3. Cover and lock the lid. Make sure the valve is closed. Set cooker’s mode to High pressure and pressure cook for 2 minutes. Let it on pressure for about 10 minutes.
4. Uncover and move chicken to a plate and shred with forks. Add chicken back to the soup. Use the keep warm mode. Add the three cheeses, cover, and let melt for 4-6 minutes. Mix with a wooden spoon to coat well. 
5. Mix together the jalapeños cream in-gredient. Evenly add a dollop of the jalapeños cream to each bowl and sprinkle with some of the remaining cheddar and Monterey Jack cheeses.

Nutrition (per serving) 

Calories 498, fat 38g, carbs 5g, protein 32g, sodium 535mg

4. Kung Pao Chicken 

This easy one-pot version of a classic Asian dish has only 8g carbs. It is so flavorful and aromatic that you will make it again and again. 

Serves 4 | Prep. Time 15 min / Cooking time 12 min

Ingredients 

Sauce:

• 3 tablespoons coconut amines or low sodium soy sauce 
• 1 teaspoon fish sauce 
• 2 teaspoons sesame oil 
• 1 teaspoon apple cider vinegar 
• ¼-½ teaspoon red pepper chili flakes to taste 
• ½ teaspoon fresh ginger, minced 
• 2 cloves garlic, minced 
• 2-3 tablespoons water or chicken broth 
• 1-2 teaspoons monk fruit or erythritol (ad-just to desired sweetness) 

Stir-Fry: 

• ¾ pound chicken thighs, cut into 1-inch pieces 
• salt and black pepper
• 3-4 tablespoons olive oil or avocado oil 
• 1 red pepper, small pieces
• 1 medium-large zucchini, halved 
• 2-3 dried red chili peppers 
• ⅔ cup roasted cashews or roasted peanuts Sesame seeds and chopped green onions for garnish (optional) 

Directions 

1.  In a large bowl, mix all your ingredients for the sauce. Mix well and set aside.
2. Heat oil in a nonstick skillet. Toss in the chicken pieces and cook for about 5 minutes or until the chicken is almost cooked through.
3. Add the zucchini, both kinds of pep-pers, salt, and pepper and cook a couple of minutes longer. Then add the sauce and cook until the sauce starts to reduce. 
4. You can add a little cornstarch slurry to thicken the sauce if you want. 

Nutrition (per serving)

Calories 415, fat 30 g, carbs 8 g, protein 18 g, sodium 714 mg

5. Chicken Marsala 

This delicious dish is cooked in one skillet and has only 6g carbs per serving. The wine adds a rich flavor that will have your taste buds dancing. 

Serves 4 | Prep. time 10 min / Cooking time 10-20 min 

Ingredients 

• 4 boneless skinless chicken breast cutlets, pounded thin 
• 1 small onion, chopped 
• 1 cup crimini mushrooms, sliced 
• 3 tablespoons olive oil
• ½ cup dry Marsala wine 
• 2 tablespoons minced Italian (flat-leaf) parsley 
• 1 cup chicken broth 
• 2 cups broccoli 

Directions 

1. In a skillet, heat the olive oil. When hot, add chicken and cook for about 5 minutes on each side. 2. If you pounded the chicken thin, you can remove it now. Otherwise, you can leave it in when you add the vegetables. 
2. Add the chopped onion, mushrooms and broccoli and cook until soft. 
3. Add the wine and cook for 2 minutes. If you need more liquid, add the chicken broth as needed. 
4. Return the chicken to the skillet if you took it out. 6. Serve the chicken with vegetables and sauce. 

Nutrition (per serving) 

Calories 255, fat 14 g, carbs 4 g, protein 27 g, sodium 118 mg