Eating healthy doesn’t mean sacrificing taste, especially when it comes to heart health. Heart-healthy recipes are designed to boost your health without compromising on flavor. These recipes focus on lowering sodium, unhealthy fats, and sugar while introducing more whole grains, vegetables, and healthy fats. Whether you’re looking to add variety to your diet or create quick meals that are good for your heart, there are plenty of delicious options available.
Imagine a dinner packed with nutritious ingredients that can be prepared in just 25 minutes. Life can be hectic, and finding time to cook healthy meals might seem challenging. You don’t have to spend hours in the kitchen to feed your heart well. From Seitan BBQ Sandwiches to Loaded Black Bean Bowls, the possibilities are endless and are sure to delight your taste buds.
Incorporating heart-healthy recipes into your routine can make a big difference. By choosing dishes that are high in fiber, lean proteins, and healthy fats, you can enjoy meals that are both satisfying and good for you. Cooking these meals is not just about following a diet; it’s about making a lifestyle choice that supports your well-being. Ready to give your heart some love with tasty recipes? Let’s dive in!
Sheet Pan Chickpea Chicken
Ingredients:
- 4 chicken thighs or breasts
- 1 can of chickpeas, drained and rinsed
- 2 carrots, sliced
- 1 onion, chopped
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lemon, sliced
- 4 tablespoons tomato paste or harissa
- 1 cup Greek yogurt
- 2 tablespoons lemon juice
Instructions:
Preheat your oven to 425°F (220°C).
Lightly brush a large sheet pan with olive oil.
In a large bowl, combine chickpeas, carrots, onion, and red bell pepper with the remaining olive oil, salt, pepper, cumin, and turmeric. Mix well.
Spread the vegetable mixture evenly on the sheet pan. Move chickpeas to the edges.
Season chicken with salt and pepper. Rub with tomato paste or harissa.
Place the chicken in the center of the sheet pan, nestling among the vegetables.
Lay lemon slices over the chicken and veggies.
Roast in the oven for 45-50 minutes, tossing chickpeas occasionally, until the chicken is golden brown and fully cooked.
Meanwhile, whisk together the Greek yogurt and lemon juice in a small bowl.
Serve the chicken and veggies with a side of the yogurt sauce for dipping.
Chicken Kebabs
Making chicken kebabs is a fun and healthy way to enjoy a flavorful meal. Here’s a recipe that is both heart-friendly and delicious.
Ingredients
- 1 pound of chicken breast, cut into 1.5-inch cubes
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, sliced into rounds
- 1 lemon, juiced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- In a small bowl, mix the olive oil, lemon juice, garlic, dill, parsley, salt, and pepper.
- Place the chicken cubes in a large bowl and pour half of the marinade over the chicken. Stir to coat well.
- Refrigerate the chicken for at least 30 minutes to marinate.
- Preheat your grill to medium-high heat.
- Thread the chicken, bell peppers, red onion, and zucchini onto skewers.
- Grill the kebabs for 2-3 minutes on each side, about 10-12 minutes total, until the chicken is no longer pink in the center and the veggies are tender.
- Serve warm, and enjoy!
Oven-Roasted Salmon with Charred Lemon Vinaigrette
Ingredients:
- 4 salmon fillets
- 1 lemon
- 2 tablespoons olive oil
- Salt
- Pepper
- 1 clove garlic, minced
- 2 sprigs fresh dill (optional)
Instructions:
Preheat your oven to 400°F.
Cut the ends off the lemon and slice it in half crosswise. Place the lemon halves, cut side up, on a rimmed baking sheet.
Broil the lemon on the top rack until it’s charred, about 5 minutes. Remove from the oven and set it aside.
Reduce the oven temperature to 375°F.
Prepare the baking sheet by lining it with parchment paper. Arrange the salmon fillets on the sheet.
Season the salmon generously with salt and pepper.
In a small bowl, mix together olive oil, minced garlic, and the juice from the charred lemon halves.
Drizzle the lemon-garlic mixture over the salmon fillets.
Place a sprig of dill on top of each salmon fillet, if using.
Bake the salmon for 15-20 minutes, or until the fish flakes easily with a fork.
Enjoy your healthy and delicious oven-roasted salmon with charred lemon vinaigrette!
Shrimp Scampi with Zoodles
Ingredients:
- 1 pound shrimp, peeled and deveined
- 3 medium zucchini
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup vegetable broth or white wine
- 1 lemon, juiced
- Salt and pepper, to taste
- 1/4 teaspoon paprika (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Zoodles: Use a spiralizer or vegetable peeler to cut zucchini into long, thin strands. Place zoodles in a colander, sprinkle with salt, and let drain for 15-30 minutes. Gently squeeze to remove excess liquid.
Cook the Shrimp: In a large skillet, heat butter and olive oil over medium heat. Add garlic and red pepper flakes, and sauté for about 1 minute until fragrant. Add shrimp, season with salt, pepper, and paprika (if using). Cook until shrimp turns pink, about 2-4 minutes. Remove shrimp from the skillet with a slotted spoon; set aside.
Make the Sauce: In the same skillet, add vegetable broth (or white wine), lemon juice, salt, and pepper. Let it cook for 3-5 minutes, stirring occasionally until the sauce reduces slightly.
Combine: Add the zoodles to the skillet and toss them in the sauce for 1-2 minutes until they are slightly tender. Return the shrimp to the skillet and toss everything together.
Garnish and Serve: Sprinkle with fresh parsley before serving. Enjoy your healthy Shrimp Scampi with Zoodles!
Feel free to add a dash of extra lemon juice for a zestier taste. This dish is not only delicious but also perfect for a heart-healthy diet.
Chicken Fajita Salad with Lime-Cilantro Vinaigrette
Making a Chicken Fajita Salad with Lime-Cilantro Vinaigrette is a great way to enjoy a hearty meal while keeping it healthy.
Ingredients
- 2 chicken breasts
- 2 bell peppers (any color), sliced
- 1 red onion, sliced
- 1 avocado, sliced
- 1 head of romaine lettuce, chopped
- 1/4 cup olive oil
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1/4 cup lime juice
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons honey
- Salt and pepper to taste
Instructions
Preheat the oven to 425°F and line a baking sheet with foil.
Prepare the chicken and vegetables. Place chicken breasts, bell peppers, and red onion on the baking sheet. Drizzle with 2 tablespoons of olive oil.
Season with spices. Sprinkle cumin, chili powder, salt, and pepper over the chicken and vegetables.
Bake for 20-25 minutes or until the chicken is cooked through and the peppers are tender.
Make the vinaigrette. In a small bowl, whisk together lime juice, remaining olive oil, cilantro, and honey until smooth.
Assemble the salad. Toss the chopped romaine with half of the vinaigrette.
Top the salad with sliced avocado, baked chicken, bell peppers, and onions.
Drizzle the remaining vinaigrette over the salad before serving.
Spinach, Chickpea, and Chicken Pitas
Ingredients
- 1/2 small red onion, very thinly sliced
- 2 Tbsp. red wine vinegar
- 1 Tbsp. plus 1 tsp. extra virgin olive oil
- 12 oz. boneless, skinless chicken breasts, trimmed and cut into 3/4″ pieces
- 2 cloves garlic, minced
- 1 can chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
- Whole wheat pita bread
Instructions
Marinate the Onion: Place the red onion in a small bowl with red wine vinegar. Let it sit while you prepare the rest of the ingredients.
Cook the Chicken: Heat 1 Tbsp. of olive oil in a skillet over medium heat. Add the chicken pieces and cook until they are no longer pink in the center, about 5-7 minutes. Add the garlic and cook for another minute. Season with salt and pepper.
Prepare the Chickpeas: In a separate skillet, heat the remaining 1 tsp. of olive oil over medium heat. Add the chickpeas and cook until they begin to brown, about 5 minutes.
Combine Ingredients: Add the chopped spinach to the chickpeas and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.
Assemble the Pitas: Warm the pita bread in the oven if desired. Spread a layer of the chickpea and spinach mixture on each pita. Top with the cooked chicken and marinated onions.
Serve: Fold the pitas and enjoy your heart-healthy meal.
Sesame Chicken and Chili Lime Slaw
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 egg white
- ½ tsp salt
- 2 tbsp avocado oil
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tsp sriracha
- 1 tsp ginger, minced
- 2 garlic cloves, minced
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
- 1 head of cabbage, thinly sliced
- 2 carrots, shredded
- Juice of 2 limes
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F.
- In a shallow bowl, beat the egg white with ½ tsp salt.
- Dip chicken pieces in the egg white, letting excess drip off.
- Heat avocado oil in a pan over medium heat.
- Sauté chicken until browned (10-15 minutes), then set aside.
- Mix soy sauce, honey, sriracha, ginger, garlic, sesame seeds, and sesame oil.
- Pour this sauce into the pan and cook for 3-5 minutes until it bubbles.
- Combine cabbage, carrots, lime juice, olive oil, salt, and pepper in a bowl.
- Serve the sesame chicken over the chili lime slaw. Enjoy!
Yogurt-Marinated Chicken Kebabs
Yogurt-Marinated Chicken Kebabs make a delicious and healthy meal option. They are packed with flavor, thanks to the yogurt-based marinade enriched with spices.
Ingredients
- 1 cup plain yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon hot paprika
- 1 teaspoon ground ginger
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1½ pounds chicken breast, cut into chunks
- Bell peppers and onions (optional, for skewering)
Instructions
Prepare the marinade: In a large bowl, whisk together the yogurt, olive oil, lemon juice, ground cumin, smoked paprika, hot paprika, ground ginger, minced garlic, salt, and pepper.
Marinate the chicken: Add the chicken chunks to the marinade. Stir to coat all the pieces evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Preheat your grill: Heat your grill to medium-high. If using wooden skewers, soak them in water for about 30 minutes to prevent burning.
Assemble the kebabs: Thread the marinated chicken chunks onto the skewers. You can also add pieces of bell pepper and onion between the chicken chunks if desired.
Cook the kebabs: Place the skewers on the grill. Cook for 10-12 minutes, turning every few minutes to ensure even cooking and nice grill marks. The chicken is done when the internal temperature reaches 165°F.
Serve: Remove from the grill and serve immediately, with lemon wedges on the side for extra zest.
This tasty and easy recipe can be a wonderful addition to your heart-healthy diet. Enjoy your meal!
Mediterranean Chicken Pitas
Treat yourself to flavorful and heart-healthy Mediterranean Chicken Pitas that are easy to prepare! Here’s everything you’ll need and how to make them step-by-step.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 large cucumber
- 2 small tomatoes
- Whole wheat pita bread
- 2 tablespoons hummus
- 2 tablespoons Greek yogurt
- 1 teaspoon garlic salt
- Olive oil
- Lemon juice
- Salt and pepper
Instructions
Marinate the Chicken: Mix olive oil, lemon juice, garlic salt, salt, and pepper. Coat the chicken breasts and let them marinate for 3-4 hours in the fridge.
Cook the Chicken: Preheat your grill to 450°F. Grill the chicken for about 5 minutes on each side until it reaches an internal temperature of 165°F. Remove from the grill and slice into strips.
Prepare Vegetables: Dice the cucumber and tomatoes. Mix together with a pinch of salt in a bowl.
Assemble Pitas: Cut the pita bread in half to create pockets. Spread hummus on one side and Greek yogurt on the other.
Fill the Pitas: Stuff each pita pocket with sliced chicken, cucumber, and tomato.
Enjoy your Mediterranean Chicken Pitas!
Kale and Romaine Chicken Caesar Salad
This heart-healthy Kale and Romaine Chicken Caesar Salad is a delicious way to enjoy greens and proteins.
Ingredients
- 12 to 16 ounces green kale
- Romaine lettuce hearts
- 1 large garlic clove, minced
- 2 small anchovies, minced (optional)
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 1/2 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Worcestershire sauce
- 3/4 teaspoon anchovy paste (optional)
- 1/2 cup grated Parmesan cheese
- 1/2 loaf day-old crusty bread (for croutons, optional)
- 2 chicken breasts
- 1 tablespoon grape seed oil
Instructions
Prepare the greens: Roughly chop the kale and romaine lettuce hearts. Set aside in a large bowl.
Make the dressing: In a small mixing bowl, whisk together minced garlic, anchovies, Dijon mustard, salt, pepper, olive oil, lemon juice, Worcestershire sauce, and anchovy paste. Add water or milk if needed to reach desired consistency. Refrigerate for 1-2 hours if possible.
Cook the chicken: Season chicken breasts with salt and pepper on both sides. Heat a medium skillet to medium-high heat. Add grape seed oil and cook chicken for 4-5 minutes per side, until golden brown and cooked through (internal temperature 165°F). Let rest for 5 minutes, then slice.
Make croutons: (Optional) Cut the day-old crusty bread into cubes. Toss with a bit of olive oil, salt, and pepper. Bake at 375°F until golden brown and crispy.
Assemble the salad: Add the chopped kale, romaine, and Parmesan cheese to a large bowl. Top with sliced chicken and croutons. Drizzle with prepared Caesar dressing and toss to combine. Serve immediately.
Grilled Chicken Caprese
Grilled Chicken Caprese is a tasty and heart-healthy meal. It combines juicy grilled chicken with fresh tomatoes, mozzarella, and basil. It’s not only delicious but also a great way to enjoy a healthy dinner.
Ingredients:
- 4 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Freshly ground black pepper
- 1 1/2 cups arugula
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella, sliced
- Fresh basil leaves
- 1/4 cup balsamic vinegar
- 1 tablespoon sugar
Instructions:
- Preheat your grill to medium-high heat. Clean and oil the grates to prevent sticking.
- Season the chicken breasts with olive oil, salt, garlic powder, Italian seasoning, and black pepper.
- Place the chicken on the grill and cook for 4-5 minutes on each side or until fully cooked.
- In a small saucepan, mix balsamic vinegar and sugar. Heat over medium until reduced by half.
- Arrange arugula on plates. Top with grilled chicken, cherry tomatoes, mozzarella, and basil.
- Drizzle with the balsamic reduction and serve immediately. Enjoy!
Apricot-Glazed Chicken and Corn
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup apricot jam
- 2 tablespoons lime juice
- 1 tablespoon hot sauce
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 4 ears of corn, husked
- 1 tablespoon olive oil
Instructions:
- Heat your grill to medium.
- In a small bowl, mix together the apricot jam, lime juice, hot sauce, and red pepper flakes.
- Season the chicken breasts with black pepper.
- Brush the chicken with the apricot glaze.
- Grill the chicken, covered, for about 20 minutes, turning occasionally, until cooked through and juices run clear.
- Brush the corn with olive oil.
- Grill the corn for the last 10 minutes, turning occasionally until lightly charred.
- Serve the chicken with the grilled corn on the side. Enjoy!
Chicken Salad Collard Wrap
Ingredients
- 2 cups cooked chicken, diced
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup celery, diced
- 2 scallions, chopped
- 1/4 cup fresh dill, chopped
- 1 ripe avocado, diced
- 6 collard leaves, large
Instructions
Prepare the Collard Leaves:
- Lay each collard leaf flat on a cutting board.
- Cut away the thick ends and run a knife to flatten the spine.
- Bring a large pot of salted water to a simmer.
- Blanch the leaves in the water for about 1 minute to soften.
Make the Chicken Salad:
- In a large bowl, mix the Greek yogurt, lemon juice, mustard, salt, and pepper.
- Add the diced chicken, celery, scallions, dill, and avocado.
- Gently toss all ingredients until well combined.
Assemble the Wraps:
- Lay the softened collard leaves on your work surface.
- Spoon the chicken salad onto each leaf, about 1/2 cup per leaf.
- Fold the sides of the leaf inward, then roll up from the bottom to make a wrap.
Serve:
- Enjoy immediately or store in the fridge for a quick, healthy meal later.
Baked Chicken Cutlets with Pineapple Rice
Ingredients:
- 4 chicken breasts
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 teaspoon ground ginger
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Pineapple Rice:
- 2 cups cooked rice
- 1 cup pineapple chunks
- 1/4 cup chopped bell pepper
- 1/4 cup chopped green onions
- 1 tablespoon soy sauce
Instructions:
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Slice the chicken breasts in half horizontally to make thin cutlets. Pound them to even thickness.
- In a small bowl, combine soy sauce, vinegar, and ground ginger. Put half of this mixture in a large bowl and toss with the chicken.
- In a shallow dish, mix panko, Parmesan, salt, and pepper. In another bowl, whisk the egg.
- Dip each chicken cutlet in the egg, then coat with the panko mixture.
- Place the chicken on the baking sheet. Drizzle with olive oil.
- Bake for 20 minutes or until golden brown and cooked through.
- While the chicken bakes, combine cooked rice, pineapple chunks, bell pepper, green onions, and soy sauce in a large bowl.
- Serve the baked chicken cutlets with the pineapple rice. Enjoy!
Roasted Chicken and Garlic Potatoes with Red Pepper Relish
Ingredients:
- 4 chicken thighs
- 1 lb baby potatoes, halved
- 6 garlic cloves, unpeeled
- 3 tablespoons olive oil
- 1 red bell pepper, diced
- 2 tablespoons almonds, chopped
- 2 scallions, sliced
- 1 tablespoon vinegar
- 2 tablespoons butter, melted
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions:
Preheat your oven to 400°F (200°C).
Place the butter into a roasting pan and melt it in the oven. Swirl to coat the bottom.
Add the chicken thighs, halved potatoes, and unpeeled garlic cloves to the pan.
Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat.
Roast in the oven for 25-35 minutes, until the chicken is cooked through and the potatoes are tender.
While the chicken cooks, combine the diced red bell pepper, chopped almonds, and sliced scallions in a bowl.
Add the vinegar, remaining olive oil, and 1/4 teaspoon salt to the mixture. Mix well.
Chop the roasted garlic from the pan and add to the red pepper mixture. Stir in the chopped parsley.
Once cooked, serve the chicken and potatoes hot, topped with the red pepper relish.
Lemon-Thyme Chicken
Lemon-Thyme Chicken is both delicious and heart-healthy. This simple dish features tender chicken breasts with a zesty lemon and thyme flavor. It’s easy to prepare and perfect for a healthy dinner.
Ingredients:
- 4 chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- Zest of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions:
- Rub the chicken breasts with minced garlic, lemon juice, salt, and pepper.
- Let the chicken marinate for 15-20 minutes.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
- Add chicken broth, lemon zest, and fresh thyme to the skillet.
- Bring the mixture to a boil, scraping up any browned bits from the bottom of the skillet.
- Reduce heat and simmer for 2-3 minutes.
- Return the chicken to the skillet and cook for an additional minute.
- Serve hot with your choice of side dishes.
Enjoy your heart-healthy Lemon-Thyme Chicken!
Roasted Citrus Chicken Salad
Ingredients:
- 12 ounces of chicken thighs
- 1 tablespoon olive oil (plus extra for cooking)
- 1 large orange, zested and juiced
- 1 lemon, zested and juiced
- 2 cloves of garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Mixed greens (like arugula or spinach)
- 1/4 cup avocado, diced
- 1/4 cup cashews, chopped
Instructions:
Marinate the Chicken: In a large bowl, combine the orange zest, orange juice, lemon zest, lemon juice, minced garlic, Dijon mustard, salt, and pepper. Add the chicken thighs and turn to coat. Let it marinate in the refrigerator for at least 30 minutes, up to 2 hours.
Cook the Chicken: Preheat the oven to 425°F (220°C). Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs. Cook until golden brown on both sides, about 4-5 minutes per side.
Roast the Chicken: Transfer the chicken to a baking dish and roast in the oven for 20 minutes or until the chicken is cooked through.
Prepare the Salad: While the chicken is roasting, prepare your salad. In a large salad bowl, mix the greens, avocado, and cashews.
Combine and Serve: Once the chicken is done, let it cool slightly, then slice or shred it. Add the chicken to the salad bowl and toss everything together.
Add Dressing (Optional): If desired, you can use a light vinaigrette or a splash of extra citrus juice for extra flavor.
Enjoy your tasty and heart-healthy Roasted Citrus Chicken Salad!
Chicken Marbella
Chicken Marbella is a delicious and heart-healthy dish that combines savory and tangy flavors. Here is a straightforward recipe that you can whip up in your kitchen.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup white wine
- 1/2 cup pitted prunes
- 1/2 cup green olives
- 1/4 cup capers with a bit of juice
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup brown sugar
Instructions:
Marinate the Chicken:
- Mix olive oil, red wine vinegar, white wine, prunes, olives, capers, garlic, bay leaves, oregano, salt, and pepper in a bowl.
- Place the chicken breasts in a large resealable bag.
- Pour the marinade over the chicken, seal the bag, and refrigerate for at least 4 hours or overnight.
Prepare for Baking:
- Preheat your oven to 350°F (175°C).
- Take the marinated chicken out of the fridge and let it come to room temperature.
Bake the Chicken:
- Place the chicken and all marinade ingredients into a baking dish.
- Sprinkle the brown sugar evenly over the chicken.
- Bake in the preheated oven for 50 minutes to 1 hour or until the internal temperature reaches 165°F and the juices run clear.
This recipe showcases a blend of tasty ingredients offering a healthy twist on a classic dish. Enjoy cooking and savoring this delightful Chicken Marbella!
Healthy Baked Beans
Ingredients:
- 2 cups navy beans
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup passata (tomato puree)
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 tablespoon apple cider vinegar
- 1 cup chicken or vegetable stock
- 2 tablespoons maple syrup
- Salt and pepper to taste
Instructions:
- Preheat your oven to 300-350 degrees Fahrenheit.
- Rinse and sort the beans. Place them in a baking dish.
- Prepare the sauce. In a large frypan, add olive oil and heat over medium.
- Sauté garlic until it becomes fragrant.
- Add passata, mustard, smoked paprika, onion powder, apple cider vinegar, stock, maple syrup, salt, and pepper. Stir well.
- Combine beans and sauce. Pour the sauce over the beans in the baking dish.
- Add water to just cover the beans.
- Bake uncovered for about 2-2.5 hours or until beans reach desired softness.
- If you prefer drier beans, uncover them for the last 30-60 minutes of baking.
Enjoy your delicious and heart-healthy baked beans!
Salsa Verde Baked Eggs
Are you looking for a delicious and heart-healthy breakfast option? Try making Salsa Verde Baked Eggs! Here’s how you can prepare this tasty dish.
Ingredients
- 1 cup salsa verde
- 4 eggs
- Salt and pepper to taste
- Cooking spray or oil for greasing the skillet
- Optional: fresh herbs or other garnish
Instructions
Preheat the oven to 400°F (200°C).
Grease a skillet lightly with cooking spray or oil. Use an ovenproof skillet to make it easier.
Pour the salsa verde into the greased skillet and spread it out evenly.
Crack the eggs on top of the salsa. Make sure to leave some space between each egg.
Season with salt and pepper according to your taste.
Bake in the oven for 12-15 minutes. Cook until the egg whites are set but the yolks are still runny.
Garnish with fresh herbs or any topping you like before serving.
Enjoy your healthy and flavorful breakfast!
Lighter Chicken Cacciatore
Ingredients
- 4 chicken thighs
- 1/2 cup all-purpose flour
- 1/2 tsp kosher salt
- Fresh cracked pepper
- Olive oil spray
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 cup mushrooms, sliced
- 1 cup canned diced tomatoes
- 1/2 cup white wine
- 1 cup chicken broth
- 1 tsp dried oregano
- Fresh basil, chopped
Instructions
Prepare the chicken: Mix the flour, salt, and pepper in a plate. Dredge the chicken thighs in the flour to coat.
Sear the chicken: Preheat a large skillet over medium-high heat. Spray with olive oil and sear the chicken thighs until golden brown, about 3-5 minutes per side. Remove and set aside.
Cook the veggies: In the same skillet, add the onion, garlic, bell pepper, and mushrooms. Cook until they start to soften, about 5 minutes.
Add the liquids: Pour in the diced tomatoes, white wine, and chicken broth. Stir well and bring to a simmer.
Simmer: Return the chicken to the skillet. Sprinkle with dried oregano. Cover and simmer on low heat for 35-45 minutes until the chicken is tender.
Finish the sauce: If the sauce is too liquidy, remove the chicken and boil the sauce to reduce it to the desired consistency.
Garnish and serve: Garnish with fresh chopped basil. Serve hot.
Enjoy your lighter, heart-healthy Chicken Cacciatore!
Peanut Butter Overnight Oats
Ingredients:
- 1/2 cup rolled oats
- 1 tablespoon chia seeds
- 1 tablespoon peanut butter
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup almond milk (or any milk you prefer)
- Optional toppings: sliced bananas, berries, chopped nuts
Instructions:
Combine Ingredients: In a jar or small bowl, add the rolled oats, chia seeds, peanut butter, honey (or maple syrup), and vanilla extract.
Add Milk: Pour the almond milk into the jar or bowl. Stir everything together until well mixed. It’s okay if the peanut butter doesn’t fully blend in; you can enjoy the swirls.
Cover: Cover the jar with a lid or plastic wrap. This keeps the mixture fresh as it sits.
Refrigerate: Place the covered jar in the fridge. Let it chill for at least 2 hours or overnight.
Serve: In the morning, give the oats a good stir. If desired, add toppings like sliced bananas, berries, or chopped nuts. Enjoy your healthy breakfast!
Carrot Pilaf with Coriander Chutney
Looking for a heart-healthy recipe that is both delicious and easy to make? Try this vibrant and tasty carrot pilaf with coriander chutney. It’s perfect for a nutritious meal.
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 green chili, chopped
- 2 cups sliced carrots
- 1 cup basmati rice
- 2 cups vegetable stock
- 1/2 cup chopped coriander
- Salt and black pepper to taste
For the Coriander Chutney:
- 1 cup coriander leaves
- 1/4 cup grated coconut
- 2 green chilies
- 1 tablespoon lemon juice
Instructions
Heat the oil in a large pan over medium heat.
Add garlic, ginger, and chopped chili. Cook for about 2 minutes.
Add the carrots and cook for 6-8 minutes until they start to turn golden.
Stir in the rice and cook for an additional minute.
Pour in the stock, add salt, and pepper. Bring to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender.
While the rice is cooking, prepare the coriander chutney. Blend the coriander leaves, coconut, green chilies, and lemon juice until smooth.
Fluff the rice with a fork and transfer to a serving dish.
Serve hot with a dollop of coriander chutney on top. Enjoy!
Easy Creamy Chicken and Leek Pie
Ingredients
- 1-2 tablespoons olive oil
- 3 large leeks, sliced
- 14 ounces chicken breast, diced
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 cup milk
- 1 tablespoon flour
- Salt and pepper to taste
- 1 sheet puff pastry
- 1 egg, beaten (for brushing)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large frying pan over medium heat.
Add the diced chicken and cook for about 5 minutes until it’s no longer pink.
Add the sliced leeks and minced garlic. Cook for another 5 minutes until the leeks soften.
Stir in the flour, ensuring the chicken and leeks are well-coated.
Pour in the chicken broth and milk. Bring to a simmer and cook until the mixture thickens, stirring occasionally. Season with salt and pepper.
Pour the chicken and leek mixture into a large ovenproof dish.
Lay the puff pastry sheet over the top, trimming any excess and tucking the edges inside the dish.
Brush the beaten egg over the pastry to give it a golden finish.
Bake in the preheated oven for 25-30 minutes until the pastry is puffed and golden brown.
Enjoy your easy creamy chicken and leek pie!
Burrito Bowl with Chipotle Black Beans
Get ready to enjoy a heart-healthy burrito bowl with flavorful chipotle black beans. This recipe is perfect for a quick, nutritious meal.
Ingredients
- 1 can black beans (with liquid)
- 1 tsp olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 clove garlic, minced
- 1 jalapeno, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 cup corn (fresh or frozen)
- Brown rice, cooked
- Kale, boiled and squeezed
- Avocado, diced
- Tomatoes, diced
- Red onion, diced
- Fresh cilantro, chopped
- Chipotle mayo (optional)
- Salt to taste
Instructions
Heat the oil in a large skillet over medium heat. Add garlic, onion, bell pepper, and jalapeno. Saute until soft.
Add cumin and chili powder. Let the spices toast for a minute.
Add black beans with their liquid. Stir well and let it simmer for about 5 minutes until flavors combine.
Stir in corn and cook until the corn is soft and warmed through, about 3-5 minutes.
Prepare the bowl. Start with a base of brown rice and place kale on top.
Layer with black bean mixture.
Add diced avocado, tomatoes, and red onion. Sprinkle with fresh cilantro.
Drizzle with optional chipotle mayo for extra zest.
Serve it warm and enjoy your heart-healthy meal!
Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.