10 Healthy Chicken Recipes to Lose 10lbs in 2 Weeks That You’ll Crave

By Brandon D / October 6, 2025

Let’s be honest: if “healthy” tastes boring, you won’t do it for two days—let alone two weeks. These 10 chicken recipes are the opposite of bland. They’re high-protein, light on calories, big on flavor, and super doable on a busy weeknight. We’re talking juicy, zesty, saucy things that make meal prep feel like a treat.

Use these recipes as a two-week rotation, mix and match, and watch how easy it gets to stay full, satisfied, and yes—leaner. Portion wisely, keep the veggies generous, and you’re golden. Ready to cook your way to results?

1. Smoky Paprika Lemon Chicken With Charred Broccoli

This is that “throw on a sheet pan and forget it” dinner that tastes like you fussed. The smoky paprika rub makes the chicken crazy flavorful, and the lemon brightens everything up. Charred broccoli on the side? Crunchy, caramelized, and satisfying.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs (or breasts, pounded to even thickness)
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne (optional, for heat)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 large lemon (zest and juice)
• 4 cups broccoli florets
• 1 tbsp honey (optional, for glaze)

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
2. In a bowl, whisk olive oil, smoked paprika, garlic powder, onion powder, cayenne, salt, pepper, lemon zest, and half the lemon juice.
3. Toss chicken in the marinade. Spread on one side of the sheet pan.
4. Toss broccoli with a drizzle of olive oil, salt, and pepper. Spread on the other side.
5. Roast 18–22 minutes, flipping broccoli once. Chicken should reach 165°F (74°C).
6. Stir remaining lemon juice with honey. Brush over chicken in the last 2 minutes for a glossy finish (optional).

Serve with cauliflower rice or a handful of arugula. Swap broccoli with Brussels sprouts if you’re feeling fall vibes. Pro tip: make extra for salads—this chicken is insane cold the next day.

2. Ginger-Lime Chicken Lettuce Wraps With Crunchy Veg

These wraps deliver that takeout-style punch without the heavy sauces. Fresh ginger and lime make the chicken pop, and the crunchy veg keeps it light and fun. Perfect for lunches or a shareable dinner.

Ingredients:

• 1 lb ground chicken
• 1 tbsp avocado oil
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 small red onion, finely diced
• 1 red bell pepper, diced
• 1 medium carrot, grated
• 3 tbsp low-sodium soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tbsp lime juice (plus extra wedges)
• 1 tsp honey or maple syrup (optional)
• 1 head butter lettuce or romaine hearts, leaves separated
• 2 tbsp chopped cilantro
• 1 tbsp sesame seeds
• Chili flakes or sriracha to taste

Instructions:

1. Heat oil in a skillet over medium-high. Add onion, ginger, and garlic; sauté 2 minutes.
2. Add ground chicken; cook, breaking up, until no longer pink, 5–6 minutes.
3. Stir in bell pepper and carrot; cook 2 more minutes.
4. Add soy sauce, rice vinegar, sesame oil, lime juice, and honey. Simmer 1–2 minutes to thicken slightly.
5. Taste and adjust with chili for heat and more lime for brightness.
6. Spoon into lettuce leaves, then top with cilantro and sesame seeds.

Serve with extra lime wedges and sliced cucumbers. Want more protein? Add chopped peanuts or edamame. If you’re meal prepping, keep the filling and lettuce separate so it stays crisp.

3. Herby Greek Chicken Bowls With Tzatziki

Think Greek salad meets juicy grilled chicken. It’s cool, herby, and impossibly fresh. The homemade tzatziki takes two minutes and makes the whole bowl taste restaurant-level.

Ingredients:

• 1.25 lbs chicken breasts, pounded to 3/4-inch thickness
• 2 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp dried dill
• 1 tsp garlic powder
• 1 tsp lemon zest
• 1/2 tsp salt, 1/2 tsp pepper
• 4 cups mixed greens or chopped romaine
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, diced
• 1/4 red onion, thinly sliced
• 1/3 cup Kalamata olives, halved
• 1/4 cup crumbled feta (optional)

Tzatziki:

• 1 cup nonfat Greek yogurt
• 1/2 cup grated cucumber (squeeze out water)
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• 1 tbsp fresh dill or 1 tsp dried
• Pinch salt and pepper

Instructions:

1. Whisk olive oil, oregano, dill, garlic powder, lemon zest, salt, and pepper. Rub onto chicken.
2. Grill or sear in a skillet over medium-high, 4–5 minutes per side, until 165°F.
3. Stir tzatziki ingredients together and chill.
4. Assemble bowls with greens, tomatoes, cucumber, onion, olives, and feta. Slice chicken and add on top.
5. Spoon over tzatziki and an extra squeeze of lemon.

Great with cauliflower rice or a small scoop of quinoa if you need extra carbs post-workout. Swap feta for avocado to keep it dairy-light yet creamy.

4. Chili-Lime Air Fryer Chicken Tenders With Avocado Slaw

These are grown-up chicken tenders—crispy edges, juicy centers, zero deep-frying. The avocado slaw cools the spice and adds creamy-good fats that keep you full. Perfect for weeknight cravings.

Ingredients:

• 1.25 lbs chicken tenders (or breasts sliced into strips)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt, 1/4 tsp black pepper
• 1 lime (zest and juice)

Avocado Slaw:

• 3 cups shredded cabbage (or coleslaw mix)
• 1 small avocado
• 2 tbsp lime juice
• 1 tbsp Greek yogurt
• 1 tsp honey
• Pinch salt and chili flakes

Instructions:

1. Toss chicken with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, and lime zest. Squeeze half the lime juice over.
2. Air fry at 400°F (205°C) for 9–12 minutes, flipping halfway, until cooked through.
3. Mash avocado with lime juice, yogurt, honey, salt, and chili. Toss with cabbage.
4. Serve tenders over slaw with remaining lime wedges.

No air fryer? Bake at 425°F for 12–15 minutes. Add a few cherry tomatoes and scallions to the slaw if you want extra crunch.

5. One-Pan Tomato Basil Poached Chicken

Low effort, high comfort. Chicken simmers gently in a garlicky tomato bath until tender and infused with basil. It’s light but deeply satisfying, especially spooned over zucchini noodles or steamed greens.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, sliced
• 1 tsp red pepper flakes (optional)
• 1 can (28 oz) crushed tomatoes
• 1/2 cup low-sodium chicken broth
• 1 tsp Italian seasoning
• 1 tsp balsamic vinegar
• 1 tsp salt, 1/2 tsp black pepper
• 1.5 lbs chicken breasts
• 1/2 cup fresh basil, torn

Instructions:

1. Heat olive oil in a large skillet over medium. Sauté onion 3 minutes; add garlic and pepper flakes for 30 seconds.
2. Pour in crushed tomatoes, broth, Italian seasoning, balsamic, salt, and pepper. Simmer 5 minutes.
3. Nestle chicken into sauce. Cover and simmer 12–15 minutes, flipping once, until 165°F.
4. Stir in basil. Rest 5 minutes; slice or shred chicken back into the sauce.

Brighten with extra balsamic or a squeeze of lemon. Add spinach at the end for more greens. Leftovers make a killer topping for spaghetti squash.

6. Curried Coconut Chicken With Cauliflower “Rice”

Warm, gently spiced, and creamy without being heavy. The coconut milk keeps it silky while cauliflower rice keeps it light. This is weeknight comfort food done right.

Ingredients:

• 1 tbsp coconut oil
• 1 lb chicken breast, cut into bite-size pieces
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp yellow curry powder
• 1/2 tsp turmeric
• 1/4 tsp cayenne (optional)
• 1 can (13.5 oz) light coconut milk
• 1/2 cup low-sodium chicken broth
• 1 cup green beans, trimmed and halved
• 1 red bell pepper, sliced
• 1 tsp fish sauce or extra salt (optional depth)
• Juice of 1/2 lime
• 2 cups cauliflower rice
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a skillet over medium-high. Season chicken with salt and pepper; sear 3–4 minutes until lightly golden. Remove.
2. Sauté onion 3 minutes; add garlic, curry, turmeric, and cayenne for 30 seconds.
3. Stir in coconut milk and broth; bring to a simmer. Add green beans and bell pepper; cook 5 minutes.
4. Return chicken and simmer 3–5 minutes until cooked through. Stir in fish sauce (if using) and lime juice.
5. Microwave or sauté cauliflower rice until tender; season with salt and pepper.
6. Serve curry over cauliflower rice with cilantro.

Swap green beans for spinach or zucchini. If you need more carbs, add 1/2 cup cooked basmati per serving—still light, still balanced.

7. Balsamic Chicken And Strawberry Spinach Salad

This is spring in a bowl. Juicy balsamic chicken, sweet strawberries, and crunchy almonds over baby spinach. It’s bright, sweet-savory, and ridiculously satisfying for a salad.

Ingredients:

• 1 lb chicken breast, pounded thin
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/2 tsp salt, 1/4 tsp black pepper
• 6 cups baby spinach
• 1 cup strawberries, sliced
• 1/2 cucumber, sliced
• 1/4 small red onion, thinly sliced
• 1/4 cup toasted sliced almonds
• 2 oz goat cheese or feta (optional)

Extra Dressing:

• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1/2 tsp honey
• Pinch salt and pepper

Instructions:

1. Whisk balsamic, olive oil, Dijon, honey, salt, and pepper. Marinate chicken 10–20 minutes.
2. Grill or pan-sear 4–5 minutes per side until 165°F. Rest and slice.
3. Assemble spinach, strawberries, cucumber, onion, and almonds. Add goat cheese if using.
4. Whisk extra dressing ingredients; toss salad. Top with sliced chicken.

Sub peaches or blueberries when in season. For crunch without nuts, add roasted chickpeas. This one is a picnic hero, trust me.

8. Sheet-Pan Harissa Chicken With Roasted Veggie Medley

If you like a little heat and big flavor, harissa is your new bestie. This roast is smoky-spicy with a touch of sweetness, and the veggies soak it all up. Minimal cleanup, maximal satisfaction.

Ingredients:

• 1.5 lbs chicken thighs, trimmed
• 2 tbsp harissa paste (mild or hot, your call)
• 1 tbsp olive oil
• 1 tsp honey
• 1 tsp lemon zest + 1 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp salt, 1/4 tsp pepper
• 2 cups cauliflower florets
• 1 red onion, wedges
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, chopped
• Fresh parsley for garnish

Instructions:

1. Heat oven to 425°F (220°C). Line a sheet pan.
2. Mix harissa, olive oil, honey, lemon zest/juice, cumin, salt, and pepper. Rub onto chicken.
3. Toss veggies with a drizzle of olive oil, salt, and pepper. Spread on sheet pan, nestling chicken among them.
4. Roast 22–28 minutes until chicken is 165°F and veggies are tender and browned.
5. Finish with chopped parsley and extra lemon wedges.

Serve over fluffy couscous or with a dollop of Greek yogurt to cool the heat. Not into harissa? Use a mix of smoked paprika and chili paste instead.

9. Miso-Ginger Chicken Stir-Fry With Snap Peas

Fast, glossy, and deeply savory thanks to miso. This stir-fry hits all the notes: umami, crunch, and a little sweetness. It’s a 20-minute wonder that feels like takeout—but lighter.

Ingredients:

• 1 lb chicken breast, thinly sliced
• 1 tbsp avocado oil
• 1 cup sugar snap peas
• 1 small red bell pepper, sliced
• 1 small carrot, matchsticks
• 2 scallions, sliced

Sauce:

• 1 tbsp white miso paste
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tsp honey
• 1 tsp cornstarch mixed with 2 tbsp water
• 1/2 tsp sesame oil

Instructions:

1. Whisk sauce ingredients (add cornstarch slurry last). Set aside.
2. Heat oil in a large skillet or wok over high. Stir-fry chicken 3–4 minutes until almost cooked; remove.
3. Add veggies; stir-fry 2–3 minutes until crisp-tender.
4. Return chicken; pour in sauce and toss 1–2 minutes until glossy and thickened.
5. Finish with sesame oil and scallions.

Serve over cauliflower rice or a small scoop of brown rice. Add mushrooms or bok choy for extra veg. Seriously good with a sprinkle of toasted sesame seeds.

10. Lemon-Garlic Chicken Soup With Greens And Orzo (Lightened)

Cozy soup that’s bright and restorative—like chicken soup went on a Mediterranean vacation. The orzo keeps it satisfying, but we’re keeping portions tight to keep it light. Perfect for batch cooking and freezing.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 lb cooked shredded chicken (rotisserie breast works)
• 1/2 cup dry orzo (or whole-wheat orzo)
• 1 tsp dried oregano
• 1 bay leaf
• 3 cups baby spinach or chopped kale
• Zest of 1 lemon + juice of 1–2 lemons (to taste)
• Salt and pepper, to taste
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat olive oil in a pot over medium. Sauté onion, carrots, and celery 5–6 minutes until softened. Add garlic for 30 seconds.
2. Pour in broth; add oregano and bay leaf. Bring to a boil.
3. Stir in orzo; simmer 7–9 minutes until al dente.
4. Add shredded chicken and greens; simmer 2–3 minutes until wilted and warmed.
5. Stir in lemon zest and juice. Season generously with salt and pepper.
6. Remove bay leaf; finish with parsley.

Swap orzo for riced cauliflower to go ultra-light. Add an egg-lemon emulsion (avgolemono-style) for richer body: whisk 1 egg with juice of 1 lemon, temper with hot broth, then stir in off the heat. Warm, bright, and nourishing.

How To Use These Recipes For Results

Pair each meal with non-starchy veggies, use modest portions of starch (or go low-carb at dinner), and keep sauces balanced. Hydrate well and aim for 25–35g protein per meal—these recipes have your back. Rotate flavors to dodge boredom, and you’ll actually stick with it.

Now it’s your turn. Pick two or three to cook this week, double them for leftovers, and let delicious, healthy eating do the heavy lifting. You’ve got this—and your taste buds will be very, very happy.