Nutrition | 3 simple but tasty dinners using pre-cooked chicken breasts

Welcome to another delicious edition of our meal-planning blog!

Today, we’re focusing on simplifying your weeknight dinners with three mouthwatering recipes that feature pre-cooked chicken breasts as the star ingredient. These versatile and nutrient-rich dishes are packed with flavor and incorporate various vibrant vegetables, wholesome starches, and satisfying carbohydrates.

These easy-to-follow recipes will help you create well-rounded, tasty meals! So, let’s dive in and explore these time-saving, scrumptious dinner ideas that will become your new favorite!

Chicken and Vegetable Stir-Fry with Brown Rice

Ingredients:

• Pre-cooked chicken breasts, sliced into strips
• 2 cups mixed vegetables (e.g., bell peppers, carrots, snap peas, and broccoli)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tsp cornstarch
• 1/4 cup water
• Salt and pepper, to taste
• 2 cups cooked brown rice

Instructions:

1. In a small bowl, whisk together soy sauce, honey, cornstarch, and water. Set aside.
2. In a large skillet or wok, heat vegetable oil over medium-high heat.
3. Add onions and garlic, sauté until fragrant, about 1-2 minutes.
4. Add mixed vegetables to the skillet, cook for 4-5 minutes or until slightly softened.
5. Add pre-cooked chicken breast strips to the skillet, cook for 2-3 minutes to heat through.
6. Pour the soy sauce mixture over the chicken and vegetables, stirring to coat. Cook for 2-3 more minutes until the sauce thickens.
7. Season with salt and pepper, to taste.
8. Serve the chicken and vegetable stir-fry over cooked brown rice.

Approximately 450-550 calories per serving

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Chicken, Quinoa, and Roasted Veggie Bowl

Ingredients:

• Pre-cooked chicken breasts, diced
• 2 cups mixed vegetables (e.g., zucchini, cherry tomatoes, red onion, and bell peppers)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cooked quinoa
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp balsamic glaze

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the mixed vegetables in olive oil, salt, and pepper, then spread them out on a baking sheet.
3. Roast vegetables in the preheated oven for 20-25 minutes, or until tender and lightly browned.
4. In a large bowl, mix together the cooked quinoa, diced pre-cooked chicken, roasted vegetables, and feta cheese (if using).
5. Drizzle balsamic glaze over the mixture and toss to combine.
6. Divide the mixture into bowls and serve.

Approximately 400-500 calories per serving (without feta cheese)

Approximately 450-550 calories per serving (with feta cheese)

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Pesto Chicken and Sweet Potato Noodle Bowl

Ingredients:

• Pre-cooked chicken breasts, shredded
• 2 large sweet potatoes, spiralized or cut into noodles
• 1 tbsp olive oil
• Salt and pepper, to taste
• 3 cups baby spinach
• 1/2 cup store-bought or homemade pesto
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a large skillet, heat olive oil over medium heat.
2. Add the sweet potato noodles to the skillet, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until the noodles are softened but still slightly firm.
3. Add the shredded pre-cooked chicken and baby spinach to the skillet, stirring to combine. Cook for 2-3 minutes, until the spinach wilts and the chicken is heated through.
4. Remove the skillet from heat, and stir in the pesto, ensuring the noodles, chicken, and spinach are well coated.
5. Divide the mixture into bowls, and sprinkle with Parmesan cheese before serving.

Approximately 500-600 calories per serving