If you haven’t tried ground chicken yet, it’s the right time to change that. This low-fat and high-protein ingredient is going to be your new weeknight hero, too.
Ground chicken is not only inexpensive, but it is also milder and versatile than turkey. Moreover, it takes on flavors wonderfully and cooks fast, and certainly fills you up. These 13 ground chicken recipes will help you realize healthy chicken meals are not boring.
1. Asian-Inspired Ground Chicken Lettuce Wraps
These crispy lettuce wraps filled with chicken and ginger-garlic chicken are perfect for dinner and are just like the ones you would get in restaurants.
Ingredients
- 1 lb ground chicken
- 2 tablespoons sesame oil
- 3 cloves garlic, minced (that means finely chopped into tiny pieces)
- 1 tablespoon fresh ginger, grated (use the smaller holes on a box grater)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1/2 cup shredded carrots (pre-shredded from the store works great)
- 1/2 cup diced water chestnuts (find these canned in the asian food aisle)
- 3 green onions, sliced
- 1 head of butter lettuce, leaves separated and washed
- Optional: sesame seeds for garnish
Instructions
Step 1
Place a large skillet or frying pan on your stove and turn the heat to medium-high.
Add the sesame oil and let it heat for about 30 seconds until it shimmers.
You want it to fully heat so that the chicken browns well and there are no watery bits left in the pan.
Add enough ground chicken so that it fills the entire bottom of the pan; it will help the chicken to cook quickly and brown properly.
The chicken does not need to be stirred right away; it should be allowed to sit for at least 1 to 2 minutes before stirring so that it can brown on one side.
Combine the minced garlic and grated ginger with the chicken in the pan, then stir and cook for until you can smell the garlic and ginger.
Be sure to monitor the timers, as you don’t want them to burn.
Step 2
Add the soy sauce, rice vinegar, and honey. Mix the sauce ingredients to cover the chicken and then toss to coat evenly.
Add the pan, shredded carrots, and water chestnuts, then stir and cook for about 2-3 more minutes, until the vegetables are warm and slightly softened.
Once the vegetables are to your preference, turn off the heat and add the sliced green onions, then stir. They will soften with the heat of your chicken.
To serve, use a lettuce leaf and spoon your chicken mixture into the center.
For each leaf, use about 2-3 tablespoons. You can sprinkle sesame seeds if you want, and now enjoy your meal taco style.
2. Greek-Style Ground Chicken Bowls with Tzatziki
In this Mediterranean-infused bowl, enjoy the freshest herbs with a squeeze of lemon and creamy homemade tzatziki.
Ingredients
- 1 lb ground chicken
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- Juice of 1 lemon (about 2-3 tablespoons)
- Salt and pepper
- 2 cups cooked quinoa (Cook according to the package instructions, or use microwaveable pouches)
- 1 cup cherry tomatoes, halved (each into 2 pcs)
- 1 cucumber, diced (small cubes)
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives (dark purple Greek olives)
- 1 cup tzatziki sauce (you can buy it from the store)
- Fresh dill for garnish (optional)
Instructions
Step 1
Prepare a large skillet and keep it ready for the next step.
Place the olive oil in it and set the stove to a medium heat setting. Wait for 30 seconds. After this time, the oil should be ready.
Put the ground chicken in the pan. With a wooden spoon, separate the chicken into small pieces.
Once the chicken is apart, add the oregano, garlic powder, cumin, and some salt and pepper. Mix the chicken and the spices.
Keep mixing until the chicken is done, about 7-8 minutes. After the chicken is done, add the lemon juice and stir. Turn the heat off.
Step 2
Prepare four bowls and place the cooked quinoa as the base layer in each one.
Now add a serving of the seasoned chicken to each.
Place the cherry tomatoes, diced cucumber, sliced red onion, and olives in each bowl in a compartmentalized way,
This allows them to be added or removed as the person chooses to customize it.
Spoon about a quarter of a cup of the tzatziki sauce into each bowl.
If desired, add dill on top. They are best served immediately.
3. Thai Basil Ground Chicken Stir-Fry
This recipe will take you under 20 minutes to bring Thailand to your kitchen with one aromatic and flavorful stir-fry.
Ingredients
- Ground chicken, 1 lb
- Vegetable oil, 2 tablespoons (or any cooking oil you have)
- Garlic, 4 cloves (minced)
- Thai chili, 2 (sliced, or 1/2 teaspoon red pepper flakes if you can’t find Thai chilies)
- Fish sauce, 2 tablespoons (found in the Asian aisle – it smells strong but tastes amazing)
- Soy sauce, 1 tablespoon
- Sugar, 1 teaspoon
- Red bell pepper, 1 (diced)
- Fresh Thai basil leaves, 1 cup (or regular basil if Thai basil isn’t available)
- Serving: jasmine rice, cooked
- Serving: Lime wedges
Instructions
Step 1
You need to have all your ingredients ready nearby, as this recipe cooks very fast! Have your jasmine rice already cooked and warmed.
Heat a wok or large skillet to high heat.
Add the vegetable oil and give it a swirl to coat the wok. Let it sit for about a minute in the heat.
Add the minced garlic and sliced chilies (or red pepper flakes).
Stir quickly for about 30 seconds – they’ll sizzle and smell amazing. Don’t let them burn.
Add all the ground chicken. Use a spoon or spatula to break and distribute the chicken evenly around the pan.
Do not stir for 2 minutes to allow the chicken to brown.
After, break the chicken apart again and stir for 3-4 minutes for the chicken to completely cook.
Step 2
Pour in fish sauce, soy sauce, and sugar.
Stir to combine the sauce and then chicken for 1 minute to allow the sauce to fully coat the chicken.
Add in the red bell pepper, stir, and cook for 2 minutes.
The red bell pepper will soften a bit, but still have a slight crunch.
Turn off the heat and add the fresh basil leaves to the chicken mixture.
The heat will wilt the basil, but will not completely cook it.
Serve over bowls of jasmine rice with lime wedges on the side.
Squeezing the lime over the rice right before eating brightens the flavors.
4. Mexican Ground Chicken Tacos with Cilantro-Lime Slaw
These delicious tacos are ready almost immediately (as opposed to waiting to order takeout).
Ingredients
- 1 lb chicken
- 1 tablespoon olive oil
- 1 packet taco seasoning (or 2 tablespoons homemade: 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt)
- 1/4 cup water
- 2 cups shredded chicken
- 1/4 of the whipped seasoning
- 1/2 cup Greek yogurt or sour cream
- 1 sliced avocado
- crumbed cotija cheese or feta cheese
Instructions
Step 1
Prepare the strand tacos by grabbing one of the 2 tortillas. Heat the black chicken in the oven for 5 minutes.
Apply the cotija cheese, sliced avocado, and yogurt. Sprinkle with seasoning and wedges of fresh lime.
Let the chicken cook on the side of the warm oven for 5 minutes. The meat should be only warm, not hot.
Mix in the shredded chicken, sprinkle with seasoning, and drizzle with lengua sauce if desired.
Once the chicken, cheese, and seasoning are ready, sprinkle the black chicken on top.
As a finishing touch, dust the delicious tacos with a sprinkle of both lime and chili powder.
Pair the tacos with ice for sips of fresh water.
Step 2
These sweet tacos can be eaten with a soda or a nice freshhorn.
These ideas can be the difference to brighten the meal for both lunch and dinner.
Let’s not forget: tacos are the healthiest and most fun finger food to make.
Add a quarter cup of water. Stir.
Cover with a lid and let it simmer (bubble gently) for 3-4 minutes.
The water will reduce and create a thicker, saucier coating on the chicken. Cover with a lid and turn off the heat.
While it cools, mix slaw: strips of cabbage, chopped cilantro, and the juice of one lime into a medium-sized bowl. Toss with a pinch of salt and mix with hands or a spoon.
Step 3
To warm tortillas: Dry fry over medium heat for about 20 seconds a side, or wrap in a damp paper towel and heat on high for 30 seconds in the microwave.
To build the tacos: Hold a steaming, warm tortilla in one hand, and with a spoon, add 2-3 tablespoons of seasoned chicken, spreading it evenly down the center.
Add generously cilantro-lime slaw, Greek yogurt, a few avocado slices, and sprinkle cotija cheese on top.
Serve immediately, with lime wedges on the side if desired.
5. Italian Ground Chicken Meatballs in Marinara
These tender, herbed meatballs are a wonderful break from the traditional beef ones.
Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs (either plain or Italian seasoned works)
- 1/4 cup grated parmesan cheese
- 1 egg
- 2 cloves of minced garlic
- 1 teaspoon Italian seasoning
- 1/4 cup of chopped fresh parsley (or 1 tablespoon dried parsley)
- Salt and pepper to taste
- 2 cups of marinara sauce (great to use your favorite jarred sauce)
- Fresh basil for garnish (optional)
- Cooked pasta or zucchini noodles for serving
Instructions
Step 1
Set your oven to 400°F in advance.
Grab your baking sheet and cover it with parchment paper or aluminum foil (this makes clean up easy afterwards).
In a large bowl, mix ground chicken, breadcrumbs, parmesan cheese, egg, minced garlic, Italian seasoning, parsley, salt (1/2 teaspoon), and pepper (1/4 teaspoon).
With your hands, mix everything until just combined.
Do not overmix or squeeze the mixture too much; this makes for tough meatballs. It’s okay if it looks a little rough.
Dampen your hands so that the meat mix sticks less.
Grab a scoop of the mixture and roll it between your palms to form a ball (this size is a little over a tablespoon and a 1/2).
The finished product should be around the size of a golf ball.
Keep a spacing of about 1 inch apart, and set the uncooked meatballs on the prepared baking sheet. There should be about 16-18 meatballs.
Step 2
You can tell the meatballs are fully baked after 18-20 minutes in a preheated oven.
There should be no pink in the center, and the meatballs should be golden brown on the outside.
Warm up a large skillet and pour the marinara sauce in. As the meatballs bake, keep the temperature on medium-low.
Using a slotted spoon or spatula, transfer the meatballs carefully into the sauce in the skillet.
Let the meatballs and sauce simmer together for about 5 minutes. This is to ensure the meatballs are fully cooked and helps them soak up as much sauce as possible.
Serve them with the cooked pasta or zucchini noodles. Optionally, add fresh basil and more Parmesan for garnish.
6. Ground Chicken Cauliflower Fried Rice
All the flavors of fried rice, with a fraction of the carbs. Great for meal prep too.
Ingredients
- 1 pound ground chicken
- 1 Tablespoon Sesame Oil (or vegetable oil)
- 1 Medium head of cauliflower, riced (or 4 cups store-bought riced cauliflower, it is much easier!)
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 3 tablespoons low-sodium soy sauce
- 2 eggs, beaten (crack and whisk in a bowl with a fork)
- 2 green onions, sliced
- 1 teaspoon sriracha (for those who like spice)
Instructions
Step 1
If making your own cauliflower rice, cut the head of cauliflower into florets and pulse in a processor till it resembles rice.
Better yet, buy riced cauliflower from the store and save yourself the hassle.
Using a large pan, heat the sesame oil over medium-high heat.
Add the ground chicken to the hot pan and break it up using a wooden spoon.
Stir occasionally and cook for about 6-7 minutes. The chicken should have a brown color with no pink.
Push the cooked chicken to one side of the pan.
In the empty side of the pan, put minced garlic and let it stir for 30 seconds until it is fragrant.
Next, add the cauliflower rice and frozen mixed vegetables to the pan. Stir everything together with the chicken and garlic.
Step 1
Over the top, add the soy sauce and thoroughly blend.
For the next 5 to 6 minutes, keep stirring and cooking the mixture until the cauliflower softens (taste a piece, it should be soft but still have a slight bite).
Everything should be moved to the edges of the cooking pan, and a well should be made in the center.
Into the empty center well, pour the beaten eggs.
Let the eggs rest for 20 seconds, and then, with a spoon, mix and incorporate the eggs until thoroughly cooked.
Scrambled eggs should be added to the fried rice and then mixed thoroughly so they remain integrated.
For spice, add green onions and a drizzle of sriracha. Best when served right away.
7. Korean-Inspired Ground Chicken Bibimbap
Not only is the dish aesthetically pleasing, but it is also a flavor bomb with the right balance of sweet and spicy from the gochujang chicken.
Ingredients
- 1 pound of ground chicken meat
- 2 tablespoons of sesame oil, separated
- 3 tablespoons of gochujang paste (it is Korean red chili paste that is available in the gochujang aisle, and Korean markets)
- 1 tablespoon of honey
- 2 tablespoons of soy sauce
- 2 garlic cloves that have been finely chopped
- 3 cups of cooked brown rice (or cooked white rice)
- 1 cup of sautéed spinach (or baby spinach that has been wilted with oil in a pan)
- 1 cup of bean sprouts (either raw or boiled)
- 1 carrot that has been cut into julienne (thin matchsticks)
- 4 eggs that are fried (1 for each bowl)
- Sesame seeds and chopped green onions for garnish
Instructions
Step 1
Gather and prepare all the vegetables on a chopping board, and have the rice cooked and warm when you start preparing the dish.
If the spinach is not cooked: In a small pan, add a small amount of oil, and when warmer add the spinach and let it cook for 2 minutes or until the spinach is wilted
Set aside.
Add 1 tablespoon of the sesame oil to a large skillet over medium-high heat.
Once the oil is warmer, add the ground chicken and cook, stirring with a spoon to break up the chicken until it is a darker shade of brown and cooked all the way through (This should take 6-7 minutes).
While the chicken is cooking, prepare the sauce: In a separate bowl, mix the gochujang paste, honey, soy sauce, and the minced garlic. Stir until fully combined.
Pour the sauce over the cooked chicken and stir to coat everything evenly.
Cook for 2 more minutes so the sauce thickens and sticks to the chicken. Then turn off the heat.
Step 2
In a separate small pan, fry the eggs.
Pour a bit of oil on medium heat, crack the eggs, and let the egg whites set while the yolks remain runny for about 3 to 4 minutes.
You may cover the pan to help the whites cook faster.
Now it’s time to assemble your bowls. Use the rice as a base and evenly distribute the four portions across the bowls.
Then place the chicken, sautéed spinach, bean sprouts, and carrots in separate areas on top of the rice.
This particular layout is one of the aspects of bibimbap that makes it beautiful.
Add one fried egg in the middle of the bowls.
Then pour about 1 tablespoon of sesame oil over the bowls, which is roughly 3/4 teaspoon per bowl.
Finish with a sprinkle of sesame seeds and sliced green onions.
To serve, mix everything and break the yolk to cover the rice.
8. Bell Peppers Stuffed with Ground Chicken
A naturally gluten-free dish that is filled with vegetables for added comfort.
Ingredients
- 1 lb. of ground chicken
- 4 large bell peppers (any color), tops cut off, and seeds removed.
- 1 tablespoon of olive oil.
- 1 small onion (diced into small pieces).
- 2 cloves of garlic.
- 1 cup of cooked rice (any of: white, brown, or cauliflower rice).
- 1 can (14 oz) of diced tomatoes.
- 1 teaspoon of Italian spices.
- 1 cup of shredded mozzarella cheese.
- Salt and pepper as needed.
- Garnish with fresh parsley (optional).
Instruction
Step 1
Set your oven to 375 and allow it to preheat.
Prepare the bell peppers: Cut the top (1/2 inch from the stem), and with the aid of a spoon, remove the seeds and the white membranes.
Stand the peppers upright in a baking dish, making sure they fit snugly.
Heat olive oil in a large skillet for 30 seconds.
Add the diced onion to the hot oil. Stir periodically for 3 minutes or until the onion has softened to a translucent color.
Add the garlic and stir for 1 minute or until you can smell the garlic.
Add the ground chicken to the pan. Use the back of the spoon to break the chicken apart while cooking.
Stir occasionally and cook for another 5 to 6 minutes until the chicken is brown and no longer pink.
Step 2
Add the cooked rice, the diced tomatoes (with their juice), the Italian seasoning, salt (around ½ teaspoon), and pepper (around ¼ teaspoon). Stir until combined.
Lower the heat and let the mixture simmer (bubble gently) for 5 minutes.
The mixture should still be saucy, but the liquid should reduce a bit. Turn the heat off.
Using a spoon, fill each bell pepper with the chicken-rice mixture, reaching all the way to the top and packing it in gently.
Seal the baking dish with aluminum foil and place it in the oven for 30 minutes.
After 30 minutes, carefully take the foil off (watch for steam).
Each stuffed pepper should be topped with a scoop of shredded mozzarella cheese.
Return the dish to the oven, uncovered, for an additional 10 minutes, until the cheese is melted and golden.
Please do not touch the peppers for 5 minutes, then serve them. If desired, garnish with freshly chopped parsley.
9. Ground Chicken Enchilada Skillet
All the flavors of enchiladas in one pan, fewer dishes, same deliciousness.
Ingredients
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 1 can (15oz) black beans, drained and rinsed in a strainer
- 1 can (10oz) enchilada sauce (find this near the taco supplies)
- 1 cup frozen corn
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 1/2 cups shredded Mexican cheese blend
- Crushed tortilla chips
- Fresh cilantro, diced avocado, and sour cream for serving
Instructions
Step 1
Heat the olive oil in a large oven-safe (able to go under the broiler) skillet over medium heat. I like cast iron for this dish.
Add the diced onion and bell pepper.
Cook, stirring occasionally, for about 5 minutes, and then they should be cooked.
Add the ground chicken to the pan. Using your spoon, break it and cook it. Stir the combination after a while.
While stirring, notice the color. If it isn’t pink, it should be.
If it is anything else, it’s probably cooked. 6 minutes is the max you should spend.
Stir in the drained black beans, enchilada sauce, frozen corn, cumin, and chili powder. Mix, needless to say, all the ingredients wonderfully.
Let the mixture simmer (bubble gently) for 5-7 minutes and stir occasionally.
During all this, the sauce should thicken slightly. Add salt, if required.
While the mixture simmers, you can start the oven and turn its broiler setting to high.
Put the heat to low. Sprinkle the shredded cheese evenly on top of the chicken mixture in the skillet.
Using oven mitts, remove the hot skillet from the oven.
The hot handle should be wrapped in cloth or something similar. As with all hot kitchen wares, be careful.
It should be hot to the touch. The chef recommends letting it cool for a moment.
Add the dish to the table where everyone can help, encouraging the addition of crushed chips, cool cilantro, bright green avocado, and sour cream waterfalls.
10. Mediterranean Ground Chicken Pita Pizzas
These crunchy personal pizzas get a Mediterranean twist from the seasoned chicken and the rest of your favorite toppings.
Ingredients
- 1 lb of chicken
- 1 tbsp of olive oil
- 1 tsp of oregano
- 1/2 tsp of garlic powder
- Salt and pepper to taste
- 4 pug-shaped whole wheat pitas (the pockets work great)
- 1/2 cup of hummus (as long as it’s any flavor you prefer)
- 1/2 cup of crumbled feta
- 1 cup of cherry tomatoes, cut in half
- 1/4 cup of red onion, thinly approx 1/4 sliced
- 1/4 cup of kalamata olives (the dark purple Greek olives) sliced
- 1 cup of fresh arugula
Instructions
Step 1
To get the crispiest pitas, put the oven to 425°F and while the oven is preheating, place two baking sheets in it to heat (this trick makes your pitas way more crispy).
Put the heater of the stove to medium heat and put the olive oil in the pot while the pot is still cold.
Heat the chicken in the pot and break them as you would while cooking it.
Add oregano, garlic powder, salt, and pepper to your desired taste. Mix the chicken and the spices uniformly.
Chicken should be done in about 7-8 minutes. Once you notice there is no more pink, turn the heat off.
Once the oven beeps, make sure to put on your oven mitts and carefully remove the sheets.
Put the two sheets and 2 pitas on top of each.
Spread roughly 2 tablespoons of hummus on each pita using a spoon or a butter knife, covering the edges (the hummus serves as your pizza sauce).
Step 2
Equally distribute the already cooked chicken amongst the four pitas, spreading it over the hummus.
On each of the pitas, sprinkle the chicken with feta cheese.
On each pita, distribute the halved cherry tomatoes, sliced red onions, and olive slices.
Put the baking sheets in the oven and let them bake for 8-10 minutes. The pita’s edges should be crispy while the toppings and pita are warm.
Remove from the oven and immediately add a pita pizza with a small handful of fresh arugula, which melts slightly from the heat.
Slice each pita into quarters and serve while crispy.
11. Chicken Sweet Potato Hash
This balanced recipe makes for an enticing ‘breakfast for dinner.’ Super filling, packed full of nutrition, and an explosion of savory and sweet flavors.
Ingredients
- 1lb ground chicken
- 2 Tbsp of olive oil, split
- 2 medium sweet potatoes, peeled and diced into even, ½ inch sized cubes
- 1 bell pepper, diced
- 1 small onion, diced
- 2 cloves of minced garlic
- 1 tsp. of smoked paprika
- ½ tsp. of cumin
- Salt and pepper
- 4 eggs
- Chopped parsley and hot sauce for garnish
Instructions
Step 1
First, gather and prep the sweet potatoes.
Peel and cube the potatoes into small, uniform portions, no more than ½ inch in width and length. This ensures more optimal cooking for the sweet potatoes.
In a separate skillet, pour 1 cup of olive oil, and medium, bordering on low heat.
Add the sweet potatoes to the scorching oil. If possible, spread them out.
Gently and slowly stir them for 10-12 minutes until they are golden around the edges and crispy.
It’s also a great indicator of doneness when the fork passes through the potatoes gently and seamlessly.
In the meantime, while the potatoes are cooking, spoon a gentle indicator of the potatoes and use the remaining oil, a full Tbsp, to the space in the pan that is empty.
Add the chopped onion and the bell pepper into the oiled side of the pan and stir occasionally.
Cook it for 3-4 minutes, or until the onion and bell pepper begin to soften.
Step 2
Next, add the ground chicken and the minced garlic to the pan.
As the chicken cooks, break it into smaller bits using your spoon.
Over the top of the chicken, sprinkle the smoked paprika, cumin, salt (approximately ½ teaspoon), and pepper (approximately ¼ teaspoon).
Combine the chicken, sweet potatoes, and the vegetables into one, and further cook the combination for 6-7 minutes or until there is no pink.
Remember to stir occasionally to ensure it does not stick to the pan.
With the back of the spoon, create four evenly spaced wells (indentations) in the top of the hash mixture.
Into each well, crack one egg, taking care not to break the yolks.
Cover the pan with a lid. Lower the heat to medium-low and cook for 5-7 minutes.
The egg whites should be set, and the yolks should be runny (or cook longer if you prefer the yolks hard).
Serve the dish directly from the pan, garnished with parsley.
The pan may be passed around with hot sauce for people to add to their own portions.
12. Ground Chicken Zucchini Boats
Taste the difference and just how gorgeous these low-carb recipes are.
Zucchini boats are full of flavor and easier to prepare than you think.
Ingredients
- 1 lb ground chicken
- 4 medium zucchini
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 cup marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 cup cooked quinoa or rice
- 1 cup shredded mozzarella cheese
- Basil, fresh for optional use, as a garnish
- Salt and pepper to taste
Instructions
Step 1
Set the oven temperature to 400°F.
Prepare the zucchini: Each zucchini needs to be sliced horizontally (the long way), and then each zucchini half should be further sliced horizontally to make “boats’ for stuffing.
Only the flesh or the skin of the zucchini is needed to hold the boat and everything inside.
Zucchini boats need to be cut in half and placed in a baking dish, in this case 9×13, cut side up in the oven.
Set the olive oil in a skillet over medium heat. You should then add a diced onion. Cook the onion, stirring occasionally, for 3 minutes.
Add the garlic and stir for about a minute.
Add the ground chicken and stir occasionally as the chicken cooks.
Chicken should be broken up, and you should also break up the lumps.
Chicken takes 6-7 minutes to cook until completely done, and there is no pink.
Add the marinara sauce, Italian seasoning, quinoa or rice, about 1/2 tsp salt, and about 1/4 tsp pepper.
Combine the ingredients thoroughly.
Step 2
Let the mixture simmer for 3-4 minutes so that it can thicken slightly. Turn off the heat.
With the help of a spoon, the filled part of each of the 8 zucchini boats is generously filled, and the chicken mixture is evenly distributed.
In each of the zucchini boats, the filling is pressed down gently so that it settles.
Each stuffed zucchini boat is topped with a sprinkling of evenly distributed shredded mozzarella.
Aluminum foil is used to seal the baking dish. Then it is baked for 25 minutes.
After 25 minutes, the foil is carefully removed, and baking continues uncovered for 5 more minutes.
Being able to poke the zucchini with a fork should indicate that the cheese is both melted and slightly golden, and the zucchini is tender.
For 5 minutes, rest. If desired, add fresh basil to garnish before serving.
13. Ground Chicken Teriyaki Meatballs
The sauce is sweet, sticky, and totally addictive. They disappear fast from the table whenever there is a gathering.
Ingredients
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs (Japanese-style breadcrumbs – they’re lighter and crispier)
- 1 egg
- 2 green onions, finely chopped
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper to taste
- 1/2 cup teriyaki sauce (store-bought is fine)
- 1 tablespoon honey
- 1 teaspoon corn starch mixed with 1 tablespoon water (this is called a “slurry”)
- Sesame seeds and sliced green onions for garnish
Instructions
Step 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, chopped green onions, grated ginger, minced garlic, a pinch of salt (about 1/4 teaspoon), and pepper (about 1/4 teaspoon).
Mix everything gingerly. It is better to under-mix than to over-mix.
Overmixing could make the meatballs tough.
Wet your hands with a tiny bit of water to make sure they don’t stick. Take the mix, scoop around 1 tablespoon of it.
Roll the scoop between your hands till it forms a sphere. It should be around 1 inch in diameter.
These should be smaller than the Italian meatballs.
Place each meatball on the baking sheet, making sure to leave at least 1 inch between them.
There should be around 20 to 24 meatballs.
Step 2
Baking these delightfully juicy meatballs requires some precision.
Allow 15-18 minutes for these to bake until fully cooked (light golden brown on the outside without any soft spots when gently pressed).
The meatballs can be kept on standby while you whip up the teriyaki glaze.
In a separate pan, combine some teriyaki sauce and honey, stir them together while maintaining a medium heat.
You can progress to the next step once the sauce starts to simmer.
Take the cornstarch-water mixture and mix it in.
Stir the sauce for 2-3 minutes straight until it achieves the desired glossy extinction.
You can now mix the meatballs in the sauce.
It’s best you use a slotted spoon or the tongs, in which case you can gently toss the meatballs in teriyaki glaze for 1-2 minutes on medium heat until they’re fully coated in sauce.
The meatballs are fully assembled and can be served straight to the customers.
Just employ a sesame seed with a bracket of cut green onions as an additional garnish.
The meatballs can be served with rice for a complete meal, or with toothpicks on the side as an enjoyable appetizer.
Substitutions For Healthy Ground Chicken Recipes
Due to chicken’s delicate flavor, it can be interchanged with other protein sources quite easily.
The lean turkey will work well in any of the recipes discussed previously, having an identical cook time and texture.
For a stronger flavor, a combination of ground chicken and pork in equal proportions can be added to meatballs and stuffed peppers.
In any case, ground chicken can be substituted the most with ground beef, with the added possibility of having to drain the fat after cooking in some recipes.
Storage and Meal Prep Tips
These recipes with ground chicken are easy to prepare in advance for the week.
Store leftover portions in airtight containers in the fridge for up to four days.
While reheating, add a drizzle of water or broth to the curry and fried rice to avoid drying out.
Use the stovetop or microwave on medium for gentle heating, stirring halfway through to reheat
Tips For Successful Ground Chicken Recipes
Time and distance also matter. The unseasoned ground chicken should be kept for, at a maximum, thirty to sixty minutes and no longer.
Use the thermometer and check the temperature; it should read no less than sixty-five degrees Celsius.
Check the coloring of the chicken; if it is a pale brown, then it is unappealing and overcooked. Overcooked chicken is dry and inedible
Conclusion
These recipes suggest that to eat healthy does not mean you cannot enjoy the food, or spend a lot of time making it.
Most meals that include ground chicken require very little time to prepare and cook.
This is because of the time factor alone, ground chicken should be used often in meals throughout the week.