Healthy Leftover Chicken Recipes

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Healthy Leftover Chicken Recipes

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Healthy Leftover Chicken Recipes

Healthy Leftover Chicken Recipes

Using leftover chicken is a fantastic way to create quick, nutritious meals while minimizing food waste. Here are some healthy and delicious recipes that repurpose leftover chicken into new, exciting dishes.

Benefits of Using Leftover Chicken

  • Reduces Food Waste: Makes the most of your ingredients.
  • Saves Time: Cuts down on cooking time since the chicken is already cooked.
  • Versatile: Can be used in a variety of recipes from salads to soups.

Chicken and Vegetable Stir-Fry

Ingredients:

  • 2 cups cooked chicken (shredded or diced)
  • 1 tbsp olive oil
  • 2 garlic cloves (minced)
  • 1 tbsp fresh ginger (grated)
  • 1 red bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 cup broccoli florets
  • 1 carrot (sliced)
  • 1 zucchini (sliced)
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/4 cup green onions (chopped)
  • Cooked brown rice (for serving)
  • Sesame seeds (for garnish)

Instructions:

  1. Heat the Oil: In a large skillet or wok, heat olive oil over medium-high heat.
  2. Stir-Fry the Vegetables: Add garlic and ginger, cooking until fragrant. Add bell peppers, broccoli, carrot, and zucchini. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
  3. Add Chicken and Sauce: Add the cooked chicken to the skillet. In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, and sesame oil. Pour the sauce over the chicken and vegetables. Cook for another 2-3 minutes until heated through.
  4. Serve: Serve the stir-fry over cooked brown rice, garnished with green onions and sesame seeds.

Chicken Caesar Salad

Ingredients:

  • 2 cups cooked chicken (sliced)
  • 6 cups romaine lettuce (chopped)
  • 1/4 cup Parmesan cheese (shredded)
  • 1/2 cup cherry tomatoes (halved)
  • 1/4 cup whole grain croutons (optional)
  • 1/4 cup Greek yogurt Caesar dressing (recipe below)
  • Freshly ground black pepper (to taste)

Greek Yogurt Caesar Dressing:

  • 1/2 cup Greek yogurt
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove (minced)
  • Salt and pepper to taste

Instructions:

  1. Make the Dressing: In a small bowl, whisk together Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, garlic, salt, and pepper.
  2. Assemble the Salad: In a large bowl, combine romaine lettuce, cherry tomatoes, Parmesan cheese, and croutons.
  3. Add Chicken: Top the salad with the cooked chicken slices.
  4. Dress and Serve: Drizzle with the Greek yogurt Caesar dressing and toss gently. Serve with freshly ground black pepper.

Chicken and Avocado Wrap

Ingredients:

  • 2 cups cooked chicken (shredded)
  • 2 avocados (sliced)
  • 1 cup cherry tomatoes (halved)
  • 1/4 cup red onion (thinly sliced)
  • 4 whole wheat tortillas
  • 1/4 cup Greek yogurt
  • 1 tbsp lime juice
  • 1 tbsp fresh cilantro (chopped)
  • Salt and pepper to taste

Instructions:

  1. Prepare the Sauce: In a small bowl, mix Greek yogurt, lime juice, cilantro, salt, and pepper.
  2. Assemble the Wraps: Lay the tortillas flat and spread a thin layer of the yogurt sauce on each.
  3. Add Fillings: Divide the shredded chicken, avocado slices, cherry tomatoes, and red onion evenly among the tortillas.
  4. Wrap and Serve: Roll up the tortillas, tucking in the sides as you go. Serve immediately.

Chicken and Quinoa Stuffed Bell Peppers

Ingredients:

  • 4 bell peppers (tops cut off and seeds removed)
  • 2 cups cooked chicken (shredded)
  • 1 cup cooked quinoa
  • 1 cup diced tomatoes
  • 1 cup black beans (drained and rinsed)
  • 1 cup corn kernels
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese (optional)
  • Fresh cilantro (chopped, for garnish)

Instructions:

  1. Preheat the Oven: Preheat the oven to 375°F (190°C).
  2. Mix Ingredients: In a large bowl, combine shredded chicken, cooked quinoa, diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper.
  3. Stuff the Peppers: Fill each bell pepper with the chicken and quinoa mixture.
  4. Bake: Place the stuffed peppers in a baking dish, cover with foil, and bake for 25-30 minutes. If using cheese, sprinkle it on top during the last 5 minutes of baking.
  5. Serve: Garnish with fresh cilantro before serving.

Chicken and Vegetable Soup

Ingredients:

  • 2 cups cooked chicken (shredded)
  • 1 tbsp olive oil
  • 1 onion (diced)
  • 2 garlic cloves (minced)
  • 2 carrots (sliced)
  • 2 celery stalks (sliced)
  • 1 zucchini (sliced)
  • 1 can diced tomatoes (14.5 oz)
  • 4 cups low-sodium chicken broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 cups fresh spinach
  • Fresh parsley (chopped, for garnish)

Instructions:

  1. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft. Add carrots, celery, and zucchini, cooking for another 2-3 minutes.
  2. Add Remaining Ingredients: Add diced tomatoes, chicken broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
  3. Add Chicken and Spinach: Stir in the cooked chicken and fresh spinach. Cook until the spinach is wilted and the chicken is heated through.
  4. Serve: Serve hot, garnished with fresh parsley.

Conclusion

These healthy leftover chicken recipes are perfect for creating quick, nutritious meals. They make use of leftover chicken to save time and reduce food waste, while providing delicious and satisfying dishes. Enjoy these recipes as part of your meal rotation for a balanced and healthy diet.