Do you love chicken dishes? Then you’re going to get ecstatic after checking out this list of the top 10 best healthy chicken recipes. We have chosen these recipes from a collection of 100s because apart from being delicious, they are also nutritious and easy to prepare. Add them to your repertoire, especially if you are a busy person who does not have much time for cooking a complicated dish. As a bonus, we have also included a special section on how to cook chicken in an oven or grill so that even if you do not own an air fryer or pressure cooker, try out some of our tasty recommendations with baked, boiled or grilled white meat!

The benefits of eating chicken

Chicken is low in saturated fat and calories and is packed with nutrients such as proteins, minerals and vitamins. It is a good source of selenium, niacin and choline important for energy levels, metabolism and wellness respectively. In addition to being versatile in terms of cooking styles, it makes a simple dish delicious just by adding some herbs or spices. You can eat chicken on its own or combine it with vegetables which are equally nutritious.

Chicken recipe 1 – Crispy Air Fryer Chicken Drumsticks

Cooking time: 30 mins

Serves: 4

Ingredients – Allergies: SF, GF, DF, EF, NF

• 2 pounds of organic chicken drumsticks – about 20-24 pieces (organic & pastured chickens are fed with no antibiotics or hormones)

• 1/2 cup of melted and cooled virgin coconut oil (or other preferred cooking oil)

• Sea salt and ground black pepper to taste.

Instructions: Place the drumsticks in a large bowl and season with salt and freshly grounded black pepper. Drizzle half of the melted coconut oil over them and mix well so that every piece is coated with oil. It’s possible to add various spices such as oregano, basil, rosemary, thyme etc at this point if you wish for additional flavor. Arrange the chicken pieces on a plate without overlapping them then place them in your air fryer basket making sure not to place any raw meat on top of others that have already been cooked. You can alternatively use a baking tray and cook them in an oven (preheated to 400F) for 25-30 minutes turning them over halfway through the cooking time. Cook until they are golden brown and crispy. Serve with your favorite side dish!

Chicken recipe 2 – Indian style Creamy Chicken Curry

Prep time: 15 mins Cooking time: 1 hour Serves: 4

Ingredients – Allergies: SF, GF, NF

• 1 tablespoon coconut oil

• 2 cups tomato puree or chopped canned tomatoes

• ¼ cup of plain yogurt (organic & full fat if possible)

• ½ teaspoon ground cumin seeds or powder

• A pinch of crushed saffron threads soaked in 2 teaspoons of warm water (skip for AIP)

• 1 large onion – peeled and finely chopped

• 5 cloves of garlic – peeled and crushed or grated.

• ½ inch piece of ginger – peeled and grated (or a teaspoon worth of powder)

• 2 small cinnamon sticks (or 1/4 teaspoon ground cinnamon)

• 3 cardamom pods – with seeds removed, shell discarded. If you cannot source cardamon use ground cardamon instead.

• ½ cup fresh or frozen green peas (if not allowed omit or replace with sweet corn for AIP)

• 2 pounds skinless chicken thighs (organic & pastured are fed no hormones or antibiotics), fat trimmed and cut into chunks on the bone if possible

• Salt to taste For the marinade:

• 2 teaspoons ground cumin

• 1 teaspoon tumeric powder

• 1 teaspoon ginger powder/ fresh ginger root grated

• ½ teaspoon sea salt

Instructions:

Place the chicken in a bowl with all the marinade ingredients.

Mix well to coat, cover and place it in your fridge for at least 30 minutes.

Heat coconut oil in a large pan over medium heat.

Add onions and cook until they are lightly browned (about 10-12 minutes).

Add garlic, ginger, cinnamon sticks, cardamom pods, cumin seeds and stir well then add tomato puree or chopped tomatoes , yogurt, saffron liquid with seeds removed.

Stir until everything is well combined . Pour water if needed so that you get a gravy like consistency.

Add salt and fresh or frozen green peas if using them.

Stir well then add the chicken pieces to the pan making sure they are all covered by the sauce.

Cover with a lid and cook over a low-medium heat for about 40 minutes until the chicken is cooked through completely (chicken should be tender, juices run clear).

If you open the lid and notice that there’s not enough liquid in your curry turn up the heat a bit and boil it until you get a good consistency.

Chicken curry is ready when you can easily pull apart any chunks of chicken with a fork.

Serve as is or with cauliflower rice, zucchini noodles or steamed brown rice.

Chicken recipe 3 – Cheesy Pesto Spinach Stuffed Chicken Breasts

Ingredients – serves 2

•1/4 cup of basil pesto (see recipe on previous page)

• 1 tablespoon coconut oil or ghee (clarified butter)

• 4 chicken breasts (organic and free range if possible)

Instructions:

Make the pesto by following the instructions on how to make it.

Melt coconut oil in a saucepan over medium-high heat and put all four pieces of chicken into your pan and cook until they are browned nicely on both sides, about 3 minutes each side.

Spread a little bit of the pesto over the top of each piece then cover with a lid and cook for another 5 minutes until cooked through completely.

Serve as is or with some roasted vegetables such as broccoli, cauliflower or carrots.

Chicken recipe 4 – Grilled Chicken with Garlic Tomato Sauce

Ingredients – serves 2

• 1 tablespoon of coconut oil

• 4 cloves garlic (minced)

• 1 cup tomato puree/ chopped tomatoes

• ½ teaspoon dried oregano leaves or a few fresh leaves picked and chopped roughly

• Sea salt & ground black pepper to taste

• 1 tablespoons apple cider vinegar (Braggs is a good brand)

Instructions:

Melt the coconut oil in a small saucepan then add garlic and cook until its lightly golden brown.

Add your tomato puree/chopped tomatoes, oregano, apple cider vinegar salt and pepper into the pan.

Mix well then cover with a lid and cook over medium heat for about 10 minutes while you’re prepping your chicken.

Grill the chicken until they are golden brown and cooked through completely (about 15 minutes).

Pour the sauce over the top of your grilled chicken breasts, serve with some steamed vegetables or roasted cauliflower rice.

Chicken recipe 5 – Paleo Sushi Bowls

Ingredients – serves 2

• 1 cup of sushi-grade salmon fillet, skin on (wild is best)

• ½ cup coconut aminos

• 3 tablespoons lime juice • Sea salt to taste

Instructions:

Preheat oven to 425 degrees F then lay out your salmon fillet skin side down on a baking tray lined with parchment paper.

Mix together the coconut aminos, lime juice and a bit of salt in a bowl.

Spread the mixture evenly over your salmon fillet then bake it in the oven for about 14-16 minutes until cooked through completely.

You can check that with a fork or knife if you wish, its done when it easily flakes apart with a fork.

Let the salmon cool down a bit before serving (so its not too hot).

Serve this beautiful creation with some homemade sushi rice, keto nori sheets, avocado slices and whatever extra toppings you fancy!

Chicken recipe 6 – Cheesy Spinach Spaghetti Squash

Ingredients – serves 2

• 1 spaghetti squash

• ½ cup macadamia nuts (crushed)

• 4 cloves garlic (minced)

• Sea salt & ground black pepper to taste

• ½ teaspoon dried oregano leaves

• ½ cup nutritional yeast

Instructions:

Heat oven to 375 degrees F.

Cut spaghetti squash in half lengthwise and scoop out all the seeds with a spoon.

Put both halves of spaghetti squash cut side down on a baking tray lined with parchment paper.

Bake them for about 35 minutes until cooked through completely.

When done, let cool slightly, scrape the insides with a fork so you get nice thick spaghetti strands then set aside.

To make your cheesy spinach sauce, melt coconut oil in a pan over medium heat then add garlic and dry oregano leaves into it stir continuously until lightly golden brown (be careful not to burn). Add the macadamia nuts into your pan and stir constantly until lightly golden brown. Add the nutritional yeast into the pan then mix well with all other ingredients, add sea salt and black pepper to taste. The sauce should be thick & creamy now, if you find it too thick simply add some water or almond milk. Serve this beautiful combination over spaghetti squash strands along with some roasted peppers on the side or have as is!

Chicken recipe 7 – Creamy Pesto Chicken

Ingredients – serves 2

• 1 tablespoon coconut oil

• 4 chicken breasts (organic and free range if possible)

• ¼ cup olive oil • ½ cup basil leaves (chopped roughly)

• 1 clove garlic (crushed)

• Sea salt & ground black pepper to taste

Instructions:

Mix together the olive oil, basil leaves and crushed garlic in a bowl then set aside.

Melt coconut oil in a pan over medium heat, season your chicken breasts with sea salt and black pepper then cook them for a few minutes on each side until golden brown.

Once cooked through completely, remove from the pan and let it rest for a few minutes before serving.

Serve this creamy pesto sauce mix over your sliced chicken breasts or as is!

Chicken recipe 8 – Buttery Roast Chicken

Ingredients – serves 2

• 1 whole organic & free range chicken (cleaned & cut into pieces)

• 3 tablespoon melted butter

• 2 sprigs of rosemary (chopped roughly)

• 1 tablespoon paprika powder

• 2 cloves garlic (crushed)

• ½ cup chicken stock

Instructions:

Mix together the melted butter, chopped rosemary and crushed garlic in a bowl then set aside.

Preheat oven to 350 degrees F.

Season your pieces of organic chicken with sea salt and ground black pepper then place them skin side down on a roasting tray lined with parchment paper.

Brush the mix of melted butter & herbs over each piece of chicken, cover tightly with aluminum foil or lid and bake for 45-60 minutes until cooked through completely & the juices run clear when you poke it with a fork/knife.

Serve this delicious buttered roast chicken with some roasted cauliflower rice or leafy green salad!

Chicken recipe 9 – Creamy Chicken Stew

Ingredients – serves 2

• 1 cup fresh cream or almond milk

• 1 teaspoon chicken stock powder (organic if possible)

• 4 cloves garlic (crushed)

• Sea salt & ground black pepper to taste

• ½ cup tapioca flour/arrowroot starch, mixed with some water to make a paste then set aside.

• 1 tablespoon coconut oil

• 5 pieces of organic & free range chicken thighs (skinned and deboned but keep the bones for extra flavour)

Instructions:

Melt coconut oil in a pan over medium heat, throw in your sliced chicken thighs and let it cook on each side until golden brown.

Once cooked through completely, remove from the pan and set aside.

In the same pan, add some more coconut oil then sauté your finely chopped garlic until lightly golden brown.

Add your tapioca mixture & fresh cream into the pan, bring it to a boil while stirring constantly for about 30 seconds.

Lastly throw in your cooked chicken thighs and let the whole thing cook further for a couple of minutes until thickened slightly.

Serve this creamy cheesy chicken stew over mashed cauliflower or spaghetti squash noodles!

Chicken recipe 10 – Grilled Chicken Kebabs

Ingredients – serves 2

• 5 pieces organic & free range chicken wings (cut into bite-sized pieces)

• 1/3 cup extra virgin olive oil

• 1 tablespoon honey

• ¼ teaspoon ground cinnamon powder

• Sea salt & ground black pepper to taste

• 1 teaspoon turmeric powder

• 2 pieces lemon (1 cut into wedges and the other squeeze some fresh juice on top of your chicken just before serving)

Instructions:

Mix together the olive oil, honey, cinnamon powder, salt & pepper in a bowl then set aside.

Place your bite-sized pieces of organic chicken wing onto skewers then brush them with your mix of olive oil & honey.

Grill over hot coals or pan fry on each side for about 4-5 minutes until cooked through completely and nicely charred on the outside.

Serve this delicious grilled kebabs with a squeeze of lemon on top along with some sautéed zucchini noodles!