Fitness Together

With more than 40 grams of protein per six ounces, this bird is a lean and versatile muscle builder. What follows are five uniquely delicious ways to enjoy the classic protein source. 

Editor’s note: Opt for skinless chicken breast. It’s the leanest part of the chicken, containing the least fat and saturated fat. 

Jenna Werner, R.D. is a New Jersey-based registered dietician. 

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                5 Creative Ways to Cook With Chicken                </p>
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                        <p class="slide-count desktop-hidden">1 of 5</p><img width="1109" height="614" src="/uploadfile/2024/1117/20241117094040354.jpg"><p class="photo-credit">Toni Eichhorn</p>

In a Salad

Place 1 lb of chicken in large zip-top bag. Add ¼ cup orange juice, 2 tbsp olive oil, ¼ cup balsamic vinegar, 1 tbsp Dijon mustard, 1 tsp salt-free garlic-and-herb seasoning, and chopped garlic. Marinate up to 24 hours before grilling. Use sliced grilled chicken to top a salad with mixed greens, chopped vegetables, and a whole grain such as quinoa.

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Iain Bagwell / Getty

Change-up Tacos

Shred the meat of a skinless rotisserie chicken. Mix meat with desired amount of hot sauce and salt-free taco seasoning. Heat in a skillet. Add chicken to whole-grain tortillas. Top with fresh salsa, reduced-fat cheese, a dollop of plain Greek yogurt, and veggies. Serve with lime wedges

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LauriPatterson / Getty

In a Sandwich

Start with sliced chicken breast (at the deli counter, choose the unflavored, oven-roasted, lower-sodium option). Layer chicken on top of toasted whole-grain bread. Add ⅓ of amedium avocado, 1 tsp mustard, 1 slice cheese, and lettuce, sliced cucumbers, and tomato.

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With an Italian Flair

Dunk chicken-breast halves in egg whites, then in whole-wheat panko breadcrumbs with garlic powder and parmesan. Bake on greased dish for 20 minutes in 400°F oven. Top each breast with 2 tbsp marinara, 1 thin slice mozzarella, and chopped basil leaves. Bake again for 10 to 15 minutes. Serve over bean-based pasta.

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LauriPatterson / Getty

Make It a Burger

Mix 1 lb ground chicken breast, 1 chopped red bell pepper, ½ diced onion, 2 cups chopped spinach, ½ cup whole-wheat panko breadcrumbs, 1 egg, salt-free garlic-and-herb seasoning, and minced garlic. Form into 4 patties and grill until cooked. Wrap in lettuce leaves.

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                        <h3 class="gallery-item__caption-title">In a Salad</h3><p>Place 1 lb of chicken in large zip-top bag. Add ¼ cup orange juice, 2 tbsp olive oil, ¼ cup balsamic vinegar, 1 tbsp Dijon mustard, 1 tsp salt-free garlic-and-herb seasoning, and chopped garlic. Marinate up to 24 hours before grilling. Use sliced grilled chicken to top a salad with mixed greens, chopped vegetables, and a whole grain such as quinoa.</p>

Change-up Tacos

Shred the meat of a skinless rotisserie chicken. Mix meat with desired amount of hot sauce and salt-free taco seasoning. Heat in a skillet. Add chicken to whole-grain tortillas. Top with fresh salsa, reduced-fat cheese, a dollop of plain Greek yogurt, and veggies. Serve with lime wedges

In a Sandwich

Start with sliced chicken breast (at the deli counter, choose the unflavored, oven-roasted, lower-sodium option). Layer chicken on top of toasted whole-grain bread. Add ⅓ of amedium avocado, 1 tsp mustard, 1 slice cheese, and lettuce, sliced cucumbers, and tomato.

With an Italian Flair

Dunk chicken-breast halves in egg whites, then in whole-wheat panko breadcrumbs with garlic powder and parmesan. Bake on greased dish for 20 minutes in 400°F oven. Top each breast with 2 tbsp marinara, 1 thin slice mozzarella, and chopped basil leaves. Bake again for 10 to 15 minutes. Serve over bean-based pasta.

Make It a Burger

Mix 1 lb ground chicken breast, 1 chopped red bell pepper, ½ diced onion, 2 cups chopped spinach, ½ cup whole-wheat panko breadcrumbs, 1 egg, salt-free garlic-and-herb seasoning, and minced garlic. Form into 4 patties and grill until cooked. Wrap in lettuce leaves.