Are you tired of the same old leftovers every day? Well, we’re here to help! When it comes to using up leftover chicken, the possibilities are endless. From salads to stir-fries, and even breakfast dishes, there’s something for everyone. In this article, we’ll explore 20 creative healthy recipes that will transform your leftovers into a culinary masterpiece.
From classic combinations like grilled chicken and avocado salad, to global-inspired dishes like chicken and quinoa stuffed peppers, these recipes are sure to inspire you to get creative in the kitchen. And the best part? They’re all quick, easy, and delicious!
Grilled Chicken and Avocado Salad
A refreshing summer salad that combines the smoky flavor of grilled chicken with the creaminess of avocado, all on a bed of crisp mixed greens.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 ripe avocados, diced
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp olive oil
– 1 tsp lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt, pepper, and your favorite herbs (e.g., thyme, oregano).
3. Grill chicken for 5-6 minutes per side, or until cooked through.
4. Let chicken rest for a few minutes before slicing into strips.
5. In a large bowl, combine mixed greens, diced avocado, cherry tomatoes, and crumbled feta (if using).
6. Drizzle olive oil and lemon juice over the salad; toss to combine.
7. Slice grilled chicken into strips and add to the salad.
8. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Chicken and Quinoa Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines chicken, quinoa, and vegetables for a satisfying meal. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers (any color)
– 1 pound boneless, skinless chicken breast, cooked and shredded
– 1 cup cooked quinoa
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers and remove seeds and membranes.
3. In a bowl, mix cooked chicken, quinoa, onion, garlic, corn kernels, cumin, salt, and pepper.
4. Stuff each pepper with the chicken mixture, filling to the top.
5. Cover with aluminum foil and bake for 30 minutes.
6. Remove foil and bake an additional 10-15 minutes, or until peppers are tender.
7. Top with shredded cheese (if using) and return to oven for an additional 2-3 minutes.
Cooking Time: 40-45 minutes
Leftover Chicken Stir-Fry with Veggies
This simple recipe transforms leftover chicken into a flavorful and nutritious meal, perfect for busy days or nights. With just a few ingredients and 15 minutes of cooking time, you’ll be enjoying a satisfying stir-fry in no time.
Ingredients:
– 1 cup leftover cooked chicken
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 bell pepper (any color), sliced
– 1 cup mixed vegetables (e.g., broccoli, carrots, snap peas)
– 2 teaspoons soy sauce
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until onion is translucent, about 3 minutes.
3. Add bell pepper and mixed vegetables; cook for an additional 4-5 minutes, stirring occasionally.
4. Add leftover chicken and soy sauce; stir-fry for 1-2 minutes to combine.
5. Season with salt and pepper to taste.
6. Serve hot over rice or noodles.
Cooking Time: 15 minutes
Healthy Chicken and Brown Rice Bowl
This simple yet satisfying recipe combines lean protein with fiber-rich brown rice, making it a great option for a quick weeknight dinner or lunch. With minimal prep time and cooking, you’ll have a healthy meal ready in no time.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups cooked brown rice
– 1 cup mixed vegetables (e.g., bell peppers, carrots, snap peas)
– 2 tbsp olive oil
– 1 tsp soy sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together olive oil, soy sauce, salt, and pepper.
3. Add the chicken to the bowl and toss to coat with marinade.
4. Spread the mixed vegetables on a baking sheet lined with parchment paper.
5. Place the chicken on top of the vegetables and bake for 20-25 minutes or until cooked through.
6. Serve chicken on top of brown rice.
Cooking Time: 25-30 minutes
Chicken and Sweet Potato Hash
This hearty hash combines juicy chicken, crispy sweet potatoes, and a hint of smokiness, making it the perfect comfort food for any meal. With its bold flavors and satisfying texture, this dish is sure to become a family favorite.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 large sweet potatoes, peeled and diced
– 1/4 cup olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss chicken with olive oil, salt, and pepper.
3. Spread chicken on a baking sheet lined with parchment paper and bake for 15-20 minutes or until cooked through.
4. Meanwhile, in a separate bowl, mix sweet potatoes, onion, garlic, smoked paprika, salt, and pepper.
5. Toss diced sweet potato mixture with olive oil and spread on a separate baking sheet.
6. Bake sweet potatoes for 25-30 minutes or until tender and caramelized.
7. Combine cooked chicken and sweet potatoes in a bowl and toss to combine.
8. Garnish with chopped parsley and serve hot.
Cooking Time: Approximately 45-50 minutes
Low-Carb Chicken Lettuce Wraps
A refreshing twist on traditional wraps, these low-carb chicken lettuce wraps are perfect for a quick and easy lunch or dinner. Crisp lettuce leaves wrapped around juicy chicken, crunchy veggies, and creamy avocado make for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 4 large lettuce leaves
– 1/2 cup sliced red bell pepper
– 1/2 cup sliced cucumber
– 1 ripe avocado, diced
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: your favorite low-carb sauce or dressing
Instructions:
1. In a medium bowl, combine cooked chicken, red bell pepper, and cucumber.
2. Lay a large lettuce leaf flat on a plate or cutting board.
3. Spoon about 1/4 cup of the chicken mixture onto the center of the lettuce leaf.
4. Top with diced avocado and drizzle with olive oil.
5. Season with salt and pepper to taste.
6. Serve immediately, or wrap tightly and refrigerate for up to 24 hours.
Cooking Time: None! This recipe is ready in just a few minutes.
Chicken and Spinach Whole Wheat Wrap
Wrap up a healthy and flavorful meal with this simple recipe. Savor the combination of juicy chicken, tender spinach, and crispy whole wheat wrap.
Ingredients:
– 1 boneless, skinless chicken breast
– 2 cups fresh spinach leaves
– 1/4 cup hummus
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– Salt and pepper to taste
– 1 whole wheat tortilla (8-10 inches)
– Optional toppings: diced tomatoes, shredded carrots, crumbled feta cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together chicken breast, olive oil, lemon juice, salt, and pepper.
3. Place the mixture on the center of the tortilla, leaving a 1-inch border around the edges.
4. Top with spinach leaves and hummus.
5. Fold the bottom edge of the tortilla up over the filling, then fold in both sides and roll into a neat wrap.
6. Bake for 10-12 minutes or until the chicken is cooked through.
7. Remove from oven and let it cool for a minute before serving.
Cooking Time: 10-12 minutes
Leftover Chicken and Black Bean Tacos
Elevate your leftover chicken and black beans into a flavorful taco filling with this easy recipe. Perfect for a quick lunch or dinner, these tacos are a great way to reduce food waste and get creative in the kitchen.
Ingredients:
– 2 cups cooked leftover chicken (shredded or diced)
– 1 cup cooked black beans
– 1/4 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: diced avocado, sour cream, shredded cheese, salsa
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chicken, black beans, bell pepper, cumin, and lime juice. Cook for 5-7 minutes or until heated through.
3. Season with salt and pepper to taste.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by spooning the filling onto the tortillas and adding your desired toppings.
Cooking Time: 15-20 minutes
Chicken and Broccoli Casserole
A classic comfort food recipe that’s easy to make and packed with nutritious ingredients. This casserole is a great way to get your family eating healthy and delicious meals.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 3 cups broccoli florets
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 cup cream of chicken soup
– 1/2 cup french-fried onions
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the chicken and broccoli in a little oil until cooked through.
3. In a separate bowl, combine the milk, cream of chicken soup, and shredded cheese. Stir until smooth.
4. Add the cooked chicken and broccoli mixture to the cheese sauce and stir until combined.
5. Pour the mixture into a 9×13 inch baking dish and top with french-fried onions.
6. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Healthy Chicken and Vegetable Soup
This hearty soup recipe is packed with protein-rich chicken, nutrient-dense vegetables, and aromatics to create a deliciously healthy meal. Perfect for a quick lunch or dinner, this soup is also great for using up any leftover veggies you have on hand.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 2 medium potatoes, peeled and chopped
– 1 large onion, chopped
– 4 cups low-sodium chicken broth
– 1 cup mixed frozen vegetables (such as peas, corn, and green beans)
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, sauté the onion, carrots, celery, and potatoes in a little water until tender.
2. Add the chicken, chicken broth, frozen vegetables, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
3. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 30-40 minutes
Chicken and Cauliflower Fried Rice
Elevate your fried rice game with this flavorful recipe that adds protein-rich chicken and nutrient-dense cauliflower to the mix. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 cup cooked chicken breast, diced
– 1 head of cauliflower, broken into florets
– 2 cups cooked white rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chicken, cauliflower, onion, and garlic; cook until the vegetables are tender, about 5 minutes.
3. Push the mixture to one side of the pan; add the cooked rice and stir-fry for 2-3 minutes, breaking up any clumps.
4. Mix the rice with the chicken and vegetable mixture; season with soy sauce, salt, and pepper.
5. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Leftover Chicken and Zucchini Noodles
Transform last night’s roast chicken into a tasty and healthy lunch or dinner with this simple recipe. This dish is perfect for using up leftover chicken and is quick to prepare.
Ingredients:
– 2 cups leftover cooked chicken, shredded
– 1 medium zucchini, spiralized into noodles
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the zucchini noodles and cook for 3-4 minutes, stirring occasionally, until they start to soften.
4. Add the shredded chicken and stir to combine with the zucchini.
5. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 10-12 minutes
Chicken and Hummus Pita Pocket
A flavorful and satisfying meal that combines juicy chicken, creamy hummus, and crunchy veggies, all wrapped up in a soft pita bread.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup hummus
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– Salt and pepper to taste
– 2 pita breads
– Lettuce, tomato, cucumber, and pickled red onion (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix chicken breast with olive oil, chopped onion, minced garlic, cumin, salt, and pepper.
3. Place the mixture on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
4. Slice the cooked chicken into strips.
5. Spread hummus on each pita bread, followed by sliced chicken, lettuce, tomato, cucumber, and pickled red onion (if using).
6. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
Chicken and Kale Salad with Lemon Dressing
This salad combines the creaminess of kale with the brightness of lemon, all tied together with juicy chicken and crunchy croutons. Perfect for a quick lunch or dinner, this recipe is easy to make and packed with nutrients.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup croutons (store-bought or homemade)
– 1/2 cup shaved Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together lemon juice, olive oil, garlic, and Dijon mustard.
3. Season the chicken with salt and pepper. Grill or bake until cooked through, about 20-25 minutes.
4. Massage kale leaves with a pinch of salt to soften. Add croutons and Parmesan cheese (if using).
5. Slice the cooked chicken into strips and toss with the kale mixture.
6. Drizzle the lemon dressing over the salad and serve.
Cooking Time: 30-40 minutes
Leftover Chicken and Lentil Stew
Transform leftover chicken and lentils into a hearty, flavorful stew perfect for a quick weeknight dinner or lunch. This recipe is a great way to reduce food waste and get creative with your kitchen scraps.
Ingredients:
– 1 cup leftover cooked chicken, diced
– 1/2 cup cooked lentils
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little oil until tender.
2. Add the cooked chicken, lentils, diced tomatoes, and vegetable broth. Stir to combine.
3. Bring the mixture to a simmer, then reduce heat and let cook for 20-25 minutes or until the flavors have melded together.
4. Season with salt, pepper, and thyme to taste.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 20-25 minutes
Chicken and Mushroom Quinoa Pilaf
A flavorful and nutritious one-pot dish that combines the earthy taste of mushrooms with the protein-rich goodness of chicken, all wrapped up in a fluffy quinoa package.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, heat the olive oil over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
3. Add mushrooms, garlic, salt, and pepper. Cook until mushrooms release their liquid and start browning, about 5 minutes.
4. Stir in quinoa and water or broth. Bring to a boil, then cover and transfer to the preheated oven.
5. Bake for 25-30 minutes or until quinoa is tender and liquid is absorbed.
6. Fluff with a fork and garnish with chopped parsley if desired.
Cooking Time: Approximately 35-40 minutes.
Healthy Chicken and Veggie Skewers
A deliciously easy and nutritious snack or meal option, perfect for any time of day! This recipe combines lean chicken breast with colorful vegetables, all wrapped up in a flavorful and healthy package.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1 red bell pepper, cut into 1-inch pieces
– 1 yellow bell pepper, cut into 1-inch pieces
– 1 onion, cut into 1-inch pieces
– 2 cloves garlic, minced
– 1 zucchini, cut into 1-inch slices
– 1 cup cherry tomatoes, halved
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: your favorite herbs or spices (e.g. paprika, cumin)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread chicken, bell peppers, onion, garlic, zucchini, and cherry tomatoes onto skewers.
3. Brush with olive oil and season with salt, pepper, and optional herbs/spices.
4. Cook for 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are tender.
5. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Chicken and Chickpea Buddha Bowl
This recipe combines protein-rich chicken with fiber-packed chickpeas, roasted to perfection and served atop a bed of nutritious quinoa. A perfect blend of flavors and textures for a quick and easy meal.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 1 can chickpeas (15 ounces), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup cooked quinoa
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together olive oil, cumin, smoked paprika, salt, and pepper.
3. Add chicken breast and toss to coat.
4. Roast in the oven for 20-25 minutes or until cooked through.
5. Meanwhile, sauté chopped onion and minced garlic in a pan until softened.
6. Add chickpeas and stir-fry for 2-3 minutes.
7. Serve chicken on top of quinoa, topped with chickpea mixture and garnish with fresh cilantro leaves.
Cooking Time: 30-35 minutes
Leftover Chicken and Eggplant Parmesan
Transform last night’s dinner into a tasty new meal with this easy recipe that combines leftover chicken, eggplant, and melted mozzarella cheese.
Ingredients:
– 1 cup leftover cooked chicken, shredded
– 2 medium eggplants, sliced
– 1 cup marinara sauce
– 8 oz ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 cup shredded mozzarella cheese
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together the chicken, marinara sauce, and ricotta cheese.
3. Dip each eggplant slice into the chicken mixture, coating both sides evenly.
4. Place the coated eggplant slices on a baking sheet lined with parchment paper.
5. Top each slice with mozzarella cheese and sprinkle with Parmesan cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
7. Sprinkle with chopped basil leaves, if desired.
Cooking Time: 20-25 minutes
Chicken and Cabbage Stir-Fry
This Chinese-inspired dish is a perfect blend of savory chicken, crunchy cabbage, and flavorful soy sauce. With just a few simple ingredients and steps, you can have a mouthwatering meal ready in no time.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups thinly sliced cabbage
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– 1/4 teaspoon ground black pepper
– Salt to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the pan and set aside.
3. Add the garlic and cook for 30 seconds, until fragrant.
4. Add the cabbage and cook until slightly tender, about 3-4 minutes.
5. Return the chicken to the pan and stir in soy sauce and black pepper. Cook for an additional minute.
6. Season with salt to taste. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Summary
Get creative with your leftover chicken! With these 20 healthy recipes, you’ll never be stuck for ideas. From Grilled Chicken and Avocado Salad to Leftover Chicken and Zucchini Noodles, there’s something for everyone. Try stuffing peppers with quinoa and chicken, or making a hearty Chicken and Sweet Potato Hash. Even picky eaters will love the Low-Carb Chicken Lettuce Wraps or Chicken and Hummus Pita Pocket. With these recipes, you’ll never waste another piece of leftover chicken again!
