Four No-Fuss Chicken Recipes That Use Less Than 20 Ingredients

by Lisa Maguire

Something we hear often is that eating healthy is “boring”. It doesn’t have to be! We’ve got four delicious chicken variations with different flavor profiles that maximize less than 20 ingredients! Nutrition facts given throughout article are per serving

Coconut Curry Chicken

Ingredients

• 3 6oz chicken breasts
• 1 6oz can tomato paste
• 1 15oz can coconut milk
• 1 tbsp garam masala
• 2 tbsp curry powder
• 1 cup rice (we used basmati)

Directions

1. Combine chicken, curry powder, garam masala, coconut milk, and tomato paste in a crockpot.
2. Cook on low for 6-8 hours
3. Prepare rice according to package instructions about 30 minutes prior to serving.
4. Shred chicken with forks. Serve over 3/4 cup of rice

Caribbean-Inspired Chicken

Ingredients

• 2 6oz chicken breasts
• 1 tbsp turmeric
• 1 cup rice (we used basmati)
• 1 jar Mesa de Vida Caribbean Recipe Sauce Starter
• 1 cup mango salsa
• extra virgin olive oil (EVOO)

Directions

• Prepare rice according to package instructions, stirring in turmeric before the water comes to a boil
• Pat chicken breasts dry with a paper towel and pound to an even thickness.
• Heat a drizzle of olive oil over medium to medium-high heat and add chicken. Coat with half the contents of the Mesa de Vida Caribbean Recipe Sauce Starter jar. Cook about 4 minutes on one side until brown, flip the breasts and cook another 4 minutes. The chicken should reach 165 degrees internally. Let rest 5 minutes.
• Serve with three-quarters cup of turmeric rice and a half cup of mango salsa
• Reserve the remaining rice for another recipe

Stuffed Chicken Breast with Sautéed Spinach

Ingredients

• 2 6oz chicken breasts
• 2oz goat cheese
• 3-4 sundried tomatoes, chopped (about 3 tbsp)
• 6 cups baby spinach
• 2 cloves of garlic
• ¼ cup balsamic vinegar
• EVOO

Directions

1. Preheat oven to 400 degrees and spray a cooking sheet with cooking spray.
2. Pat chicken dry with paper towels, then cut a slit into each breast slightly more than halfway through the width and nearly the full length.
3. Evenly divide the goat cheese and sundried tomatoes into each opening.
4. Add salt and pepper to the chicken breasts. Bake 18-20 minutes, until the thickest part of the chicken reaches 165 degrees internally.
5. While chicken is baking, in a small pot, heat ¼ cup balsamic vinegar over medium heat. Stir frequently until vinegar reduces in quantity by half, about 8 minutes.
6. Heat a large drizzle of olive oil in a pan over medium heat. Slice garlic cloves thinly and add to the oil for about 1 minute or until lightly browned. Add about a cup of spinach until it wilts (bright green and condensed slightly, not dark and completely condensed), then add another and repeat until all 6 cups of spinach are evenly mixed.
7. Reheat the leftover rice from the Caribbean-Inspired chicken recipe, if desired.
8. Serve chicken with sautéed spinach and rice. Drizzle the balsamic reduction over the chicken and rice.

Nutrition info includes rice

Crispy Coconut Chicken Salad

Ingredients

• 2 6oz chicken breasts
• 1/2 cup panko
• 1/2 cup shredded coconut
• 2 tbsp flour
• 1 egg
• 4 cups raw baby spinach
• 1 cup mango salsa
• 2 tbsp balsamic vinegar
• EVOO

Directions

1. Preheat oven to 400 degrees and spray a cooking sheet with cooking spray.
2. Pat chicken dry with paper towels and pound to an even thickness.
3. Combine the panko and shredded coconut in a bowl.
4. Beat the egg in a separate bowl
5. Manually coat the chicken breasts each with 1 tbsp of flour, then dip in the egg, followed by dipping in the coconut mixture.
6. Place both breasts on the cooking sheet and lightly spray with cooking spray (we recommend expeller-pressed coconut oil!) and cook 18-20 minutes until chicken reaches 165 degrees internally.
7. Divide spinach evenly between two plates. Top each salad with a 1/2 cup of mango salsa.
8. Combine 2 tbsp balsamic vinegar with 1 tbsp olive oil
9. Top with chicken and then pour dressing over