1. Lemon Herb Roasted Chicken
Season chicken breasts with lemon zest, garlic, rosemary, thyme, olive oil, salt, and pepper. Roast at 400°F for 25 minutes. Stays moist for 5 days in the fridge. Pair with any grain or vegetable.
2. Greek Yogurt Marinated Chicken
Marinate in Greek yogurt, lemon, garlic, cumin, and paprika for 2+ hours. Grill or bake. The yogurt tenderizes the chicken and adds a subtle tanginess. Great sliced over salads.
3. Cilantro Lime Chicken Bowl
Blend cilantro, lime juice, garlic, jalapeño, and olive oil. Use as marinade and dressing. Serve over rice with black beans, corn, and avocado. Under 480 calories per serving.
4. Teriyaki Chicken (Clean Version)
Mix low-sodium soy sauce, honey, rice vinegar, garlic, and ginger. Reduce in a pan, add chicken. Serve over brown rice with steamed broccoli. Under 400 calories per serving.
5. Sheet Pan Chicken and Vegetables
Chicken thighs + whatever vegetables you have — zucchini, peppers, cherry tomatoes, broccoli. Toss everything in olive oil and seasoning. One pan, 30 minutes, zero cleanup.
6. White Bean Chicken Stew
Simmer diced chicken with white beans, diced tomatoes, spinach, garlic, and chicken broth. Season with Italian herbs. High fiber, high protein, makes 6 servings.
7. Baked Pesto Chicken
Spread 2 tbsp pesto over each breast. Top with a thin slice of fresh mozzarella. Bake at 375°F for 25 minutes. Simple, restaurant-quality, and under 350 calories.
8. Korean-Inspired Bulgogi Chicken
Marinate thinly sliced chicken in soy sauce, sesame oil, pear, garlic, and ginger. Pan-fry quickly over high heat. Serve in lettuce cups with rice and kimchi.
9. Chicken and Chickpea Curry
Sauté onion, garlic, ginger, curry powder. Add diced chicken, coconut milk, and canned chickpeas. Simmer 20 minutes. High-protein, filling, and tastes better the next day.
10. Cold Sesame Noodle Chicken Bowl
Toss cooked soba noodles with sesame paste, soy sauce, rice vinegar, chili oil, and lime. Top with sliced cold chicken and cucumber. Perfect for hot days and packed lunches.
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