33 Delicious Clean Eating Chicken Recipe Ideas

Hey there, fellow food lovers! If you’re looking to keep your meals wholesome without sacrificing flavor, you’ve come to the right place. We’ve gathered 33 delicious clean eating chicken recipes that are perfect for quick weeknight dinners, cozy comfort meals, and everything in between. Get ready to find your new go-to dishes—let’s dive in!

Grilled Lemon Herb Chicken Breast

Haven’t found that perfect grilled chicken recipe? Here’s your new go-to. This lemon herb version delivers juicy, flavorful results every single time—no more dry, boring chicken breasts.

Ingredients

– 4 boneless, skinless chicken breasts (6 oz each)
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 3 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 lemon, sliced into 1/4-inch rounds

Instructions

1. Place chicken breasts between two sheets of plastic wrap and pound to 3/4-inch uniform thickness using a meat mallet or rolling pin.
2. Whisk together olive oil, lemon juice, rosemary, thyme, garlic, salt, and pepper in a medium bowl.
3. Transfer chicken to a large resealable bag and pour marinade over it, ensuring all pieces are coated.
4. Seal bag and refrigerate for at least 30 minutes or up to 4 hours—marinating longer than 4 hours can break down the texture.
5. Preheat grill to medium-high heat (400°F) and lightly oil grates with vegetable oil using tongs and a paper towel.
6. Remove chicken from marinade, letting excess drip off, and discard used marinade.
7. Place chicken on grill and cook for 6-7 minutes until grill marks form and edges turn opaque.
8. Flip chicken using tongs and add lemon slices to grill beside chicken.
9. Continue cooking for another 6-7 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer in the thickest part.
10. Transfer chicken to a clean plate and let rest for 5 minutes to allow juices to redistribute.
11. Serve chicken topped with grilled lemon slices.

Moist and tender with bright citrus notes balanced by earthy herbs, this chicken stays incredibly juicy thanks to proper resting. The grilled lemon slices add a caramelized tang when squeezed over top—perfect sliced over salads, in grain bowls, or stuffed into crusty bread with arugula and mayo.

Balsamic Glazed Chicken with Quinoa

Unlock restaurant-quality flavor in under 30 minutes. This balsamic glazed chicken delivers sweet, tangy perfection over fluffy quinoa. Your weeknight dinner game just leveled up.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup quinoa
• 2 cups chicken broth
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups chicken broth in a medium saucepan.
3. Bring quinoa to a boil over high heat, then reduce heat to low and cover.
4. Simmer quinoa for 15 minutes until all liquid is absorbed and grains are tender.
5. Remove quinoa from heat and let stand covered for 5 minutes to steam fluffier grains.
6. While quinoa cooks, pat 4 chicken breasts dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
7. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
8. Add chicken breasts and cook for 6-7 minutes until golden brown on one side.
9. Flip chicken and cook another 6-7 minutes until internal temperature reaches 165°F.
10. Remove chicken from skillet and let rest on a plate while making glaze.
11. Reduce skillet heat to medium and add 1/2 cup balsamic vinegar, 2 tbsp honey, 3 minced garlic cloves, and 1 tsp dried thyme.
12. Simmer glaze for 3-4 minutes, stirring constantly, until thickened enough to coat the back of a spoon.
13. Return chicken to skillet and spoon glaze over each breast until fully coated.
14. Fluff quinoa with a fork and stir in 2 tbsp chopped parsley.
15. Serve chicken over quinoa with remaining glaze drizzled over top.

What makes this dish exceptional is the contrast between the sticky, caramelized glaze and the light, nutty quinoa. The chicken stays incredibly juicy while the reduced balsamic adds sophisticated depth. Try serving it over a bed of arugula for a fresh twist or with roasted asparagus for complete meal perfection.

Spicy Honey Lime Chicken Thighs

Ditch boring chicken dinners forever. These spicy honey lime thighs deliver sticky-sweet heat with zesty brightness—perfect for weeknights that need major flavor upgrades. Get ready for your new go-to protein obsession.

Ingredients

– 2 lbs chicken thighs
– 1/4 cup honey
– 3 tbsp lime juice
– 2 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Pat chicken thighs completely dry with paper towels for optimal browning.
2. Whisk honey, lime juice, olive oil, chili powder, garlic powder, salt, and black pepper in a medium bowl.
3. Place chicken thighs in a large resealable bag and pour marinade over them.
4. Seal the bag tightly, removing all air, and massage marinade evenly over chicken.
5. Refrigerate marinated chicken for at least 30 minutes or up to 4 hours.
6. Preheat oven to 400°F and line a baking sheet with foil for easy cleanup.
7. Arrange chicken thighs skin-side up in a single layer on the prepared baking sheet.
8. Bake at 400°F for 25-30 minutes until internal temperature reaches 165°F.
9. Switch oven to broil and broil for 2-3 minutes until edges caramelize and crisp.
10. Rest chicken on the baking sheet for 5 minutes before serving to redistribute juices.

Juicy thighs emerge with caramelized sticky glaze and fiery-sweet balance. The lime cuts through richness while keeping each bite bright. Serve over cilantro rice or shred into tacos for next-level texture contrast.

Garlic Rosemary Roasted Chicken

Elevate your weeknight dinner game with this garlic rosemary roasted chicken. Expect crispy skin, juicy meat, and a kitchen that smells like heaven. Seriously, it’s that good.

Ingredients

• 1 whole chicken (4-5 lbs)
• 3 tbsp olive oil
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, halved
• 1 cup chicken broth

Instructions

1. Preheat your oven to 425°F.
2. Pat the chicken completely dry with paper towels—this ensures crispy skin.
3. Rub the entire chicken with olive oil.
4. Combine minced garlic, chopped rosemary, salt, and pepper in a small bowl.
5. Rub the seasoning mixture evenly over the chicken, including under the skin.
6. Squeeze the juice from one lemon half over the chicken.
7. Place the squeezed lemon halves and remaining lemon inside the chicken cavity.
8. Pour chicken broth into the bottom of your roasting pan to prevent burning.
9. Roast the chicken for 20 minutes at 425°F to start the crisping process.
10. Reduce oven temperature to 375°F and continue roasting for 60 minutes.
11. Check the internal temperature with a meat thermometer—it should read 165°F in the thickest part of the thigh.
12. If the skin isn’t golden brown, broil for 2-3 minutes, watching closely.
13. Remove the chicken from the oven and let it rest for 15 minutes before carving—this keeps the juices locked in.

Buttery, crispy skin gives way to incredibly moist, garlic-infused meat. Serve it sliced over creamy polenta or shred the leftovers for next-level chicken salad sandwiches. Either way, you’ll be making this on repeat.

Thai Coconut Curry Chicken Soup

Brace yourself for flavor fireworks! This Thai coconut curry chicken soup brings the heat and the sweet in one soul-warming bowl. Get ready to transform your weeknight dinner game.

Ingredients

– 1 tbsp vegetable oil
– 1 lb boneless chicken thighs
– 1 medium yellow onion
– 3 cloves garlic
– 1 tbsp fresh ginger
– 2 tbsp red curry paste
– 4 cups chicken broth
– 1 can (13.5 oz) coconut milk
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 tbsp lime juice
– 1 cup sliced mushrooms
– 1 red bell pepper
– 1/4 cup fresh cilantro

Instructions

1. Heat 1 tablespoon vegetable oil in a large pot over medium-high heat until shimmering.
2. Cut 1 pound boneless chicken thighs into 1-inch cubes.
3. Add chicken to the hot oil and cook for 5 minutes, stirring occasionally, until lightly browned on all sides.
4. Dice 1 medium yellow onion while chicken cooks.
5. Remove chicken from pot and set aside on a plate.
6. Add diced onion to the same pot and cook for 3 minutes, stirring frequently, until translucent.
7. Mince 3 cloves garlic and 1 tablespoon fresh ginger.
8. Add garlic and ginger to the pot and cook for 1 minute until fragrant.
9. Stir in 2 tablespoons red curry paste and cook for 30 seconds to bloom the spices.
10. Pour in 4 cups chicken broth, scraping the bottom of the pot to release any browned bits.
11. Return the cooked chicken to the pot.
12. Bring the soup to a boil, then reduce heat to maintain a gentle simmer.
13. Simmer for 15 minutes to develop flavors and cook the chicken through.
14. Stir in 1 can coconut milk, 1 tablespoon fish sauce, and 1 tablespoon brown sugar.
15. Slice 1 cup mushrooms and 1 red bell pepper into thin strips.
16. Add mushrooms and bell pepper to the soup.
17. Simmer for 5 more minutes until vegetables are tender but still slightly crisp.
18. Remove pot from heat and stir in 1 tablespoon lime juice.
19. Chop 1/4 cup fresh cilantro.
20. Ladle soup into bowls and garnish with chopped cilantro.

Just wait until that first spoonful hits—the creamy coconut milk balances the spicy curry paste while tender chicken and crisp vegetables create the perfect texture contrast. Try serving it over rice noodles for a heartier meal, or keep it brothy for a lighter option that still satisfies every craving.

Teriyaki Chicken Lettuce Wraps

Perfect for when you’re craving takeout flavors without the guilt. These teriyaki chicken lettuce wraps deliver bold flavor in every crunchy bite. Prep them in minutes for a satisfying lunch or easy dinner.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 tsp minced garlic
• 1 tsp grated ginger
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp vegetable oil
• 8 large butter lettuce leaves
• 1/2 cup shredded carrots
• 2 sliced green onions
• 1 tbsp sesame seeds

Instructions

1. Dice 1 lb boneless, skinless chicken thighs into 1/2-inch pieces.
2. Whisk together 1/4 cup low-sodium soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 tsp minced garlic, and 1 tsp grated ginger in a small bowl.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add diced chicken to the hot skillet and cook for 6-8 minutes, stirring occasionally, until no pink remains.
5. Pour the teriyaki sauce mixture over the cooked chicken and bring to a simmer.
6. Create a slurry by mixing 1 tbsp cornstarch with 2 tbsp water until smooth.
7. Stir the cornstarch slurry into the simmering chicken mixture and cook for 2-3 minutes until sauce thickens and coats the chicken.
8. Remove skillet from heat and let the chicken rest for 2 minutes to absorb the sauce.
9. Wash and pat dry 8 large butter lettuce leaves, ensuring they’re completely dry to prevent sogginess.
10. Spoon the teriyaki chicken mixture into the center of each lettuce leaf.
11. Top each wrap with 1 tbsp shredded carrots, a sprinkle of sliced green onions, and a pinch of sesame seeds.

Outrageously good texture contrast between the warm, saucy chicken and crisp lettuce cups. The sweet-savory teriyaki glaze clings perfectly to the tender meat. Serve them family-style for interactive dining or prep the components separately for quick assembly throughout the week.

Mediterranean Chicken and Vegetables

Unlock restaurant-quality flavors right in your kitchen. This Mediterranean chicken bursts with vibrant herbs and perfectly roasted vegetables. Get ready for a meal that’s both nourishing and seriously delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, sliced
• 1 red onion, cut into wedges
• 2 bell peppers, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes

Instructions

1. Preheat your oven to 425°F.
2. Pat the chicken thighs completely dry with paper towels. Tip: Drying ensures crispy edges.
3. Toss chicken with 1 tablespoon olive oil, oregano, garlic powder, salt, and pepper in a large bowl.
4. Arrange chicken in a single layer on a parchment-lined baking sheet.
5. Toss vegetables with remaining 1 tablespoon olive oil in the same bowl.
6. Spread vegetables around the chicken on the baking sheet.
7. Place lemon slices over the chicken and vegetables.
8. Roast for 25 minutes at 425°F.
9. Flip chicken and stir vegetables. Tip: Stirring prevents burning and promotes even cooking.
10. Roast for another 15-20 minutes until chicken reaches 165°F internally and vegetables are tender with browned edges. Tip: Use a meat thermometer for perfect doneness.

That juicy chicken pairs beautifully with the caramelized, herb-kissed vegetables. Try serving it over couscous or stuffing it into warm pita bread for a handheld feast. The bright lemon cuts through the richness for a truly balanced bite.

Cilantro Lime Chicken with Avocado Salsa

Ditch the boring chicken routine forever. This zesty cilantro lime chicken gets topped with creamy avocado salsa that’ll make your taste buds dance. Get ready for the most flavorful 30-minute meal of your life.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 3 tbsp olive oil, divided
• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 ripe avocados, diced
• 1/2 cup diced red onion
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro
• 1/4 tsp salt

Instructions

1. Whisk together 2 tablespoons olive oil, 1/4 cup lime juice, 1/4 cup cilantro, minced garlic, cumin, chili powder, 1/2 teaspoon salt, and black pepper in a medium bowl.
2. Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin.
3. Add chicken to the marinade, turning to coat completely, and let sit for 15 minutes at room temperature.
4. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken to the hot skillet and cook for 5-6 minutes without moving to develop a golden-brown crust.
6. Flip chicken and cook for another 5-6 minutes until internal temperature reaches 165°F on an instant-read thermometer.
7. Transfer chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.
8. While chicken rests, combine diced avocados, red onion, minced jalapeño, 2 tablespoons lime juice, 2 tablespoons cilantro, and 1/4 teaspoon salt in a medium bowl.
9. Gently fold avocado salsa ingredients together until just combined, being careful not to overmix and mash the avocados.
10. Slice rested chicken against the grain into 1/2-inch thick pieces.
11. Arrange sliced chicken on plates and top generously with avocado salsa.

Get ready for the ultimate texture experience—tender, juicy chicken meets creamy, chunky avocado salsa that bursts with fresh lime. The bright cilantro and subtle heat from the jalapeño create layers of flavor that keep you coming back for more. Serve it over cilantro-lime rice for a complete meal, or stuff it into warm tortillas for incredible tacos that’ll disappear in minutes.

Herbed Chicken and Veggie Stir Fry

Elevate your weeknight dinner game with this lightning-fast herbed chicken and veggie stir fry. Sear juicy chicken strips alongside crisp bell peppers and broccoli in a fragrant garlic-herb sauce. Transform basic ingredients into a restaurant-worthy meal in under 20 minutes flat.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 tbsp olive oil
• 3 cloves garlic
• 1 red bell pepper
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp black pepper

Instructions

1. Cut 1 lb chicken breasts into 1-inch strips against the grain for tender results.
2. Mince 3 garlic cloves and slice 1 red bell pepper into thin strips.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add chicken strips in a single layer and cook for 4 minutes without moving to develop golden-brown sear.
5. Flip chicken and cook for another 3 minutes until internal temperature reaches 165°F.
6. Add minced garlic and stir for 30 seconds until fragrant but not browned.
7. Toss in bell pepper strips and 1 cup broccoli florets, stirring to coat in oil.
8. Cook vegetables for 4 minutes until broccoli turns bright green and slightly tender.
9. Pour 2 tbsp soy sauce over the mixture, scraping any browned bits from the pan bottom.
10. Sprinkle 1 tsp dried oregano, 1 tsp dried thyme, and 1/2 tsp black pepper evenly across the skillet.
11. Stir continuously for 2 minutes until herbs are fragrant and sauce coats all ingredients.
12. Remove from heat and let rest for 1 minute before serving.

Wow—this stir fry delivers tender chicken with crisp-tender veggies in every bite. The herbed soy sauce creates a savory glaze that clings perfectly to each component. Serve over quinoa for extra protein or wrap in lettuce cups for a low-carb crunch that’ll become your new obsession.

Slow Cooker Chicken and Wild Rice

Viral slow cooker recipes are taking over kitchens everywhere, and this one’s a game-changer. Dump your ingredients, set it, and forget it—dinnertime just got effortless. Get ready for cozy, hands-off comfort food that practically cooks itself.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup wild rice blend
• 4 cups chicken broth
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions

1. Pour 2 tbsp olive oil into the bottom of a 6-quart slow cooker.
2. Add 1 cup chopped carrots, 1 cup chopped celery, and 1 diced yellow onion to the slow cooker.
3. Place 1.5 lbs boneless, skinless chicken breasts on top of the vegetables.
4. Sprinkle 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme evenly over the chicken.
5. Add 3 minced garlic cloves and 1 cup wild rice blend around the chicken.
6. Pour 4 cups chicken broth over all ingredients, ensuring the rice is fully submerged.
7. Cover and cook on LOW for 6 hours or HIGH for 3.5 hours until chicken reaches 165°F internally.
8. Remove chicken breasts and shred using two forks.
9. Return shredded chicken to the slow cooker.
10. Stir in 1/2 cup heavy cream until fully incorporated.
11. Let cook for an additional 15 minutes on HIGH to thicken slightly.
12. Garnish with 2 tbsp chopped fresh parsley before serving.

Dreamy creamy broth hugs every grain of nutty wild rice, while tender chicken melts into the mix. Dollop it over crusty bread or spoon into bowls with extra parsley—this cozy bowl feels like a warm hug on a chilly evening.

Zesty Grilled Chicken Tacos

Unleash your inner taco master with these flavor-packed grilled chicken tacos. Fire up that grill and get ready for the juiciest, most vibrant tacos you’ll make all summer. Perfect for weeknights or weekend fiestas.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp olive oil
– 2 tbsp lime juice
– 1 tsp chili powder
– 1 tsp cumin
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 8 small corn tortillas
– 1 cup shredded purple cabbage
– 1/2 cup chopped cilantro
– 1/4 cup diced red onion
– 1 avocado, sliced
– 1/4 cup crumbled cotija cheese
– 2 tbsp sour cream

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure proper searing.
2. Whisk together olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, and cayenne pepper in a medium bowl.
3. Add chicken thighs to the marinade, coating thoroughly on both sides.
4. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor penetration.
5. Preheat your grill to medium-high heat (400°F) and lightly oil the grates.
6. Place marinated chicken thighs on the hot grill and cook for 6-7 minutes without moving to develop grill marks.
7. Flip chicken using tongs and cook for another 6-7 minutes until internal temperature reaches 165°F.
8. Transfer grilled chicken to a cutting board and let rest for 5 minutes to redistribute juices.
9. While chicken rests, warm corn tortillas on the grill for 30 seconds per side until slightly charred and pliable.
10. Slice the rested chicken against the grain into thin strips for tender bites.
11. Arrange two warm tortillas on each plate and divide sliced chicken evenly among them.
12. Top each taco with shredded purple cabbage, chopped cilantro, and diced red onion.
13. Finish with avocado slices, crumbled cotija cheese, and a dollop of sour cream.

Dive into these tacos where smoky grilled chicken meets bright, crunchy toppings. The tender, juicy chicken contrasts beautifully with the crisp cabbage and creamy avocado. Serve them family-style with extra lime wedges for squeezing over the top, or pack them for your next backyard gathering.

Oven-Baked Garlic Parmesan Chicken

Overwhelmed by boring chicken dinners? Obliterate the bland with this crispy, cheesy masterpiece. Our oven-baked garlic parmesan chicken delivers maximum flavor with minimal effort—your new weeknight hero is here.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1/2 cup grated parmesan cheese
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts completely dry with paper towels to ensure maximum crispiness.
3. In a medium bowl, combine mayonnaise, minced garlic, Italian seasoning, paprika, black pepper, and salt.
4. Brush the mayonnaise mixture evenly over all sides of each chicken breast.
5. In a separate shallow dish, mix panko breadcrumbs and grated parmesan cheese.
6. Press each coated chicken breast firmly into the breadcrumb mixture, ensuring full coverage on all sides.
7. Arrange the coated chicken breasts in a single layer on your prepared baking sheet.
8. Bake for 20-25 minutes until the internal temperature reaches 165°F and the coating is golden brown.
9. Let the chicken rest for 5 minutes before slicing to allow juices to redistribute.
10. Sprinkle with fresh chopped parsley before serving.

Velvety parmesan crust gives way to incredibly juicy chicken in every bite. The garlic-forward flavor pairs perfectly with zucchini noodles or atop a crisp Caesar salad. Transform leftovers into next-level sandwiches or chop over pasta for instant elevation.

Lemon Thyme Chicken Skewers

Ditch the boring chicken dinners—these lemon thyme skewers deliver bright, herby flavor in every juicy bite. Fire up the grill for a 20-minute meal that’s perfect for weeknights or summer parties.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts
– 3 tbsp olive oil
– 2 tbsp fresh lemon juice
– 1 tbsp fresh thyme leaves
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lemon, sliced into 8 thin rounds
– 8 wooden skewers

Instructions

1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Cut 1.5 lbs chicken breasts into 1-inch cubes.
3. Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp thyme, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper in a bowl.
4. Add chicken cubes to the marinade, tossing to coat evenly.
5. Cover the bowl and refrigerate for at least 1 hour or up to 4 hours for deeper flavor.
6. Preheat grill to medium-high heat (400°F).
7. Thread marinated chicken and lemon slices alternately onto soaked skewers.
8. Grill skewers for 5 minutes, then flip with tongs.
9. Cook for another 5-7 minutes until chicken reaches 165°F internally and has visible grill marks.
10. Rest skewers on a clean plate for 3 minutes before serving. Outrageously tender chicken pairs zesty lemon with earthy thyme in each smoky bite. Serve over quinoa for a complete meal, or stuff into warm pitas with tzatziki for a handheld feast.

Conclusion

From quick dinners to impressive meals, these 33 clean chicken recipes offer something delicious for every occasion. We hope you found inspiration for your kitchen! Try a few, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest to help other home cooks discover these tasty ideas.