15 Ground Chicken With Veggies Recipes for Balanced Meals

Ground chicken is such a versatile ingredient, perfect for creating balanced meals that everyone will love. Pair it with vibrant veggies, and you have a winning combination. From the sizzle of a stir-fry to the comforting aroma of stuffed peppers, there’s something for everyone. With 15 diverse recipes to explore, you’ll find new favorites that promise delightful flavors and textures. Which tempting combination will you try next?

Ground Chicken and Vegetable Stir-Fry

Ground Chicken and Vegetable Stir-Fry is a delightful and versatile dish that combines the lean protein of ground chicken with a colorful array of fresh vegetables. This recipe is perfect for a quick weeknight dinner as it comes together in under 30 minutes. The flavors are enhanced with a savory sauce that’s both slightly sweet and spicy, making it a hit for both adults and kids. You can serve it over rice, noodles, or enjoy it on its own for a lighter meal.

This dish isn’t only delicious but also customizable. You can use whatever vegetables you have on hand, making it a great option for using up leftover produce. The ground chicken absorbs the flavors of the sauce beautifully, guaranteeing every bite is flavorful and satisfying. Perfect for a serving size of 4-6 people, this recipe is a must-try for those looking to add a healthy and tasty dish to their dinner repertoire.

Ingredients (serving size: 4-6 people):

• 1 ½ pounds ground chicken
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 2 bell peppers, sliced (any color)
• 2 cups broccoli florets
• 2 carrots, thinly sliced
• 3 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• ¼ cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon chili sauce (optional, for spice)
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Salt and pepper to taste
• Cooked rice or noodles, for serving
• Sliced green onions and sesame seeds, for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by prepping all your vegetables. Slice the onion and bell peppers, cut the broccoli into small florets, and thinly slice the carrots. Mince the garlic and grate the ginger.
2. Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground chicken and cook until browned, breaking it into smaller pieces with a spatula, about 5-7 minutes. Season with salt and pepper. Once cooked through, remove the chicken from the pan and set aside.
3. Sauté the Vegetables: In the same skillet, add a little more oil if needed, and add the sliced onion, bell peppers, broccoli, and carrots. Stir-fry for about 5 minutes until the vegetables are tender-crisp. Add the garlic and ginger, and stir-fry for another minute until fragrant.
4. Make the Sauce: In a small bowl, mix together the soy sauce, hoisin sauce, oyster sauce, chili sauce (if using), and sesame oil. Pour this mixture over the vegetables.
5. Combine and Thicken: Return the cooked chicken to the skillet with the vegetables. Mix everything well to combine. Pour in the cornstarch slurry and stir continuously until the sauce thickens and coats the chicken and vegetables evenly.
6. Final Touches: Taste and adjust seasoning with more soy sauce, salt, or pepper if needed. Remove from heat and garnish with sliced green onions and sesame seeds.
7. Serve: Serve hot over a bed of cooked rice or noodles.

Extra Tips:

For more flavor, consider marinating the ground chicken in a little soy sauce and sesame oil before cooking. You can also add a splash of rice vinegar or lime juice at the end for a bit of tanginess. If you prefer more spice, increase the amount of chili sauce or add some red pepper flakes.

This dish is a great way to use up any vegetables you have in your fridge, so feel free to experiment with different combos like snap peas or zucchini. Remember, the key to a great stir-fry is to keep the heat high and stir constantly to confirm everything cooks evenly and retains its vibrant color and crunch.

Spicy Ground Chicken Lettuce Wraps

Spicy Ground Chicken Lettuce Wraps are a flavorful and healthy dish that’s perfect for a quick weeknight dinner or as an appetizer for your next gathering. This dish combines the savory taste of ground chicken with a medley of spices and fresh vegetables, all wrapped in crisp lettuce leaves. The contrasting textures and vibrant flavors make these wraps a delightful treat that’s bound to please any crowd.

The key to this dish lies in the balance of flavors — the heat from the chili sauce, the umami from the soy sauce, and the freshness from the herbs and vegetables. It’s a versatile recipe that can be adjusted to suit your taste preferences, whether you prefer more heat or a milder flavor. Serve these wraps with a side of dipping sauce for an extra punch of flavor, and you’ve got a dish that will disappear in no time.

Ingredients (Serves 4-6):

• 1 lb ground chicken
• 2 tablespoons sesame oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1-2 tablespoons sriracha or chili garlic sauce (adjust to taste)
• 1 can (8 oz) water chestnuts, drained and chopped
• 1 cup shredded carrots
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 1 head of butter lettuce or iceberg lettuce, leaves separated
• Salt and pepper, to taste

Instructions:

1. Prepare the Aromatics: Heat the sesame oil in a large skillet over medium-high heat. Add the chopped onion and cook for about 2-3 minutes until it starts to soften. Add the minced garlic and ginger, stirring constantly until fragrant, about 1 minute.
2. Cook the Chicken: Add the ground chicken to the skillet, breaking it apart with a spatula. Cook until the chicken is browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste.
3. Flavor the Mixture: Lower the heat to medium and stir in the hoisin sauce, soy sauce, rice vinegar, and sriracha. Mix well to coat the chicken evenly with the sauces.
4. Add the Vegetables: Stir in the chopped water chestnuts and shredded carrots. Cook for an additional 2-3 minutes until the vegetables are just tender.
5. Finish with Fresh Herbs: Remove the skillet from heat, and stir in the green onions and cilantro. Taste and adjust seasoning if necessary.
6. Assemble the Wraps: To serve, spoon a generous amount of the chicken mixture into the center of each lettuce leaf. Fold the lettuce around the filling and enjoy immediately.

Extra Tips:

For the best results, choose fresh, crisp lettuce to guarantee that the wraps hold together well and provide a satisfying crunch. If you’re preparing the dish in advance, you can make the chicken mixture ahead of time and reheat it before serving.

However, it’s best to assemble the wraps right before eating to maintain the crispiness of the lettuce. Additionally, consider offering extra sriracha or a soy-ginger dipping sauce on the side for those who enjoy a little extra heat or flavor.

Ground Chicken and Zucchini Skillet

Ground Chicken and Zucchini Skillet is a delightful and nutritious dish that balances protein-rich ground chicken with the fresh, light flavors of zucchini. This recipe is perfect for a quick and healthy weeknight dinner, offering a medley of flavors that complement each other beautifully. The dish is enhanced with herbs and spices, making it a versatile meal that can easily fit into various dietary preferences.

Whether you’re looking for a low-carb option or a hearty meal, this skillet dish is sure to satisfy. This skillet dish isn’t only flavorful but also incredibly easy to prepare, making it a great option for busy families or anyone looking for a no-fuss meal. With minimal prep and cook time, you’ll have a delicious, wholesome dinner ready in no time.

The use of ground chicken provides a lean source of protein, while zucchini offers a boost of vitamins and fiber. It’s a one-pan wonder that means fewer dishes to clean up afterward, allowing you more time to relax and enjoy your meal.

Ingredients (Serving Size: 4-6 people):

• 1 lb ground chicken
• 2 medium zucchinis, sliced into half-moons
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prepare Ingredients: Begin by washing and slicing the zucchinis into half-moons. Dice the onion and mince the garlic. Set these aside to have everything ready for cooking.
2. Cook Ground Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground chicken to the skillet and cook for about 5-7 minutes, breaking it apart with a spoon, until it’s browned and cooked through. Season with salt and pepper. Once done, remove the chicken from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and sauté for about 2-3 minutes until it becomes translucent. Add the minced garlic and cook for another minute until fragrant.
4. Add Zucchini and Seasonings: Add the sliced zucchini to the skillet with the onion and garlic. Sprinkle the oregano, basil, and red pepper flakes (if using) over the vegetables. Stir well to combine and cook for about 5-6 minutes, or until the zucchini is tender but still crisp.
5. Combine and Finish: Return the cooked ground chicken to the skillet, mixing everything together. Cook for another 2-3 minutes to allow the flavors to meld. Adjust seasoning with more salt and pepper if needed. Sprinkle the grated Parmesan cheese over the top and stir until it’s melted and well combined.
6. Serve: Once everything is heated through and the cheese is melted, remove from heat. Garnish with freshly chopped parsley and serve hot.

Extra Tips:

For an additional layer of flavor, consider adding a splash of lemon juice or a sprinkle of lemon zest before serving to brighten the dish. If you prefer a bit more heat, increase the amount of red pepper flakes to suit your taste.

This dish can also be adapted by substituting ground chicken with ground turkey or beef, depending on your preference. For a complete meal, serve it over a bed of quinoa, rice, or pasta. Enjoy experimenting with different herbs and spices to make the dish uniquely yours!

Mediterranean Ground Chicken Stuffed Peppers

Mediterranean Ground Chicken Stuffed Peppers are a delightful and nutritious meal perfect for a family dinner or a gathering with friends. This dish combines the rich flavors of the Mediterranean with the lean, protein-packed goodness of ground chicken, making it a healthy yet satisfying option. The colorful bell peppers are filled with a savory mixture of seasoned ground chicken, fresh vegetables, and aromatic herbs, then baked to perfection. The result is a vibrant and flavorful dish that’s as pleasing to the eyes as it’s to the taste buds.

This recipe is designed to serve 4-6 people, making it ideal for a small party or a cozy family meal. The use of fresh ingredients like tomatoes, olives, and feta cheese not only enhances the dish’s flavor profile but also adds a nutritional punch. The combination of these ingredients with the ground chicken creates a harmonious blend of textures and flavors that’s sure to impress your guests.

Whether you’re looking for a new way to enjoy ground chicken or want to try something different with stuffed peppers, this recipe is sure to become a favorite.

Ingredients for 4-6 Servings:

• 6 large bell peppers (any color)
• 1 pound ground chicken
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 cup cooked quinoa
• 1/2 cup crumbled feta cheese
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up. Lightly brush the exteriors with a bit of olive oil.
2. Cook the Filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. Add the Chicken: Add the ground chicken to the skillet. Cook, breaking it apart with a spatula, until it’s browned and cooked through, about 7-8 minutes.
4. Incorporate Vegetables and Seasoning: Stir in the zucchini, cherry tomatoes, and sliced olives. Season with oregano, basil, salt, and pepper. Cook for an additional 5 minutes until the vegetables are slightly softened.
5. Combine with Quinoa: Add the cooked quinoa to the chicken and vegetable mixture. Mix everything thoroughly so the ingredients are evenly distributed.
6. Stuff the Peppers: Spoon the chicken and quinoa mixture into each bell pepper, filling them generously. Top each stuffed pepper with a sprinkle of crumbled feta cheese.
7. Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is slightly golden.
8. Garnish and Serve: Once baked, remove the peppers from the oven and garnish with fresh chopped parsley. Serve warm and enjoy!

Extra Tips:

For added flavor, consider adding a squeeze of lemon juice to the filling before stuffing the peppers. If you prefer a bit of heat, a pinch of red pepper flakes can be added to the filling.

If quinoa isn’t your preferred grain, you can substitute it with cooked rice or couscous. Leftover stuffed peppers can be stored in the refrigerator for up to three days and reheated in the oven, making them a great option for meal prep.

Thai Ground Chicken With Basil and Veggies

Thai Ground Chicken With Basil and Veggies is a delicious and aromatic dish that combines the flavors of Thailand with the versatility of ground chicken. This dish is perfect for a quick weeknight dinner and offers a perfect balance of savory, spicy, and sweet flavors. The addition of fresh basil and an assortment of vegetables not only enhances the taste but also adds a vibrant color to the dish. Served over jasmine rice or rice noodles, this meal is sure to please your taste buds and leave you wanting more.

The key to making this dish truly authentic is the use of Thai basil, which has a slightly spicy and anise-like flavor. If you can’t find Thai basil, regular basil can be used as a substitute, but the taste will be slightly different. This recipe is designed to serve 4-6 people and can easily be adjusted to suit your spice preference by adding more or less chili. With simple ingredients and easy-to-follow instructions, you can bring the taste of Thailand into your home kitchen.

Ingredients (serves 4-6):

• 1 1/2 pounds ground chicken
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cups broccoli florets
• 2-3 bird’s eye chilies, sliced
• 1/4 cup soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 2 teaspoons sugar
• 1 cup fresh Thai basil leaves
• Cooked jasmine rice or rice noodles, for serving

Cooking Instructions:

1. Prepare the ingredients: Begin by washing and slicing the vegetables. Mince the garlic and slice the chilies. Set the vegetables aside to have them ready for cooking.
2. Cook the ground chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the ground chicken and cook, breaking it apart with a wooden spoon, until it’s browned and cooked through, about 5-7 minutes.
3. Add the vegetables: Stir in the sliced onion, red and green bell peppers, and broccoli florets. Cook for about 3-4 minutes until the vegetables start to soften, stirring occasionally.
4. Mix in the sauces: Add the soy sauce, fish sauce, oyster sauce, and sugar to the skillet. Stir well to combine all the ingredients, ensuring the chicken and vegetables are coated with the sauce.
5. Incorporate the chilies and basil: Add the sliced bird’s eye chilies and the fresh Thai basil leaves to the skillet. Stir everything together and cook for another 2 minutes until the basil is wilted and the flavors are well combined.
6. Serve: Remove from heat and serve the Thai Ground Chicken With Basil and Veggies hot over a bed of jasmine rice or rice noodles.

Extra Tips:

For a more intense flavor, consider marinating the ground chicken in a mixture of soy sauce and fish sauce for about 30 minutes before cooking. If you prefer a milder dish, reduce the number of bird’s eye chilies or remove the seeds to lessen the heat.

Feel free to substitute or add other vegetables like carrots or zucchini, depending on what you have on hand. Finally, make sure to serve the dish immediately to enjoy the fresh flavors of the basil and the crispness of the vegetables.

Ground Chicken and Broccoli Casserole

Ground Chicken and Broccoli Casserole is a delightful and nutritious dish that combines the lean protein of ground chicken with the vibrant, crunchy textures of broccoli. Perfect for a family dinner or meal prep, this casserole isn’t only easy to make but also a crowd-pleaser. The creamy sauce binds the ingredients together, while the topping adds a satisfying crunch. This dish is both comforting and healthy, making it an ideal choice for those seeking a balanced meal.

In this recipe, the rich flavors of garlic and onion enhance the taste of the ground chicken, while the cheese and breadcrumbs provide a golden, crispy crust. The broccoli adds a pop of color and a boost of vitamins and minerals. Plus, this casserole can be prepared in advance and baked when needed, making it a convenient option for busy weeknights. Let’s explore how to make this delicious Ground Chicken and Broccoli Casserole for a serving size of 4-6 people.

Ingredients:

• 1 pound ground chicken
• 4 cups broccoli florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1 cup chicken broth
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 cup breadcrumbs
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little olive oil to prevent sticking.
2. Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant. Add the ground chicken and cook until browned, breaking it apart with a spoon. Season with salt and pepper, then transfer to a large mixing bowl.
3. Blanch the Broccoli: Bring a pot of water to a boil and add the broccoli florets. Blanch them for 2-3 minutes until they’re bright green and slightly tender. Drain and add to the mixing bowl with the cooked chicken.
4. Make the Sauce: In the same skillet, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk and chicken broth until the sauce is smooth and thickened. Add salt and pepper to taste.
5. Combine Ingredients: Pour the sauce over the chicken and broccoli mixture. Add 1/2 cup of shredded cheddar cheese and mix everything until well combined. Pour the mixture into the prepared baking dish.
6. Add Toppings: Sprinkle the remaining cheddar cheese on top. In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil and sprinkle evenly over the cheese.
7. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crispy. Let it cool slightly before serving.

Extra Tips:

For an even richer flavor, consider adding a dash of nutmeg or paprika to the sauce. If you prefer a gluten-free option, substitute the all-purpose flour with cornstarch and use gluten-free breadcrumbs.

Feel free to add other vegetables such as bell peppers or mushrooms to the casserole for extra nutrition and flavor. Finally, this dish can be stored in the refrigerator for up to 3 days, making it an excellent option for leftovers.

Ground Chicken and Vegetable Soup

Ground Chicken and Vegetable Soup is a hearty and nutritious dish that brings warmth and comfort to any meal. This soup combines the lean protein of ground chicken with a medley of fresh vegetables, creating a flavorful and satisfying meal perfect for lunch or dinner. The blend of herbs and spices infuses the broth with aromatic depth, making it a delightful experience for the senses.

Whether you’re looking to enjoy a light soup or serve it as an appetizer before the main course, this recipe is sure to please the palate. The versatility of Ground Chicken and Vegetable Soup allows you to tailor it to your preference by adding different vegetables or adjusting the seasoning to taste. Packed with vitamins and minerals, this soup isn’t only delicious but also a healthy option for those looking to maintain a balanced diet.

It’s a great way to use up leftover vegetables and can easily be made in advance and reheated, making it a convenient choice for busy weekdays or family gatherings. Let’s explore the ingredients and steps needed to prepare this delightful soup for 4-6 people.

Ingredients:

• 1 pound ground chicken
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon lemon juice
• Optional: grated Parmesan cheese for garnish

Instructions:

1. Prepare the Ingredients: Begin by prepping all your vegetables. Chop the onion, mince the garlic, slice the carrots and celery, and dice the zucchini and red bell pepper. This will make the cooking process smoother and more efficient.
2. Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the ground chicken and cook until browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes. Once cooked, remove the chicken from the pot and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant. Then, add the carrots, celery, zucchini, and red bell pepper. Cook the vegetables for another 5 minutes, stirring occasionally.
4. Simmer the Soup: Return the cooked chicken to the pot. Add the diced tomatoes, chicken broth, thyme, basil, salt, and pepper. Stir well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20-25 minutes, allowing the flavors to meld together.
5. Add Spinach and Lemon: After simmering, add the chopped spinach and lemon juice to the pot. Stir and cook for an additional 5 minutes until the spinach wilts and the soup is heated through. Taste and adjust seasoning if necessary.
6. Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve hot with crusty bread or a side salad for a complete meal.

Extra Tips: For a richer flavor, consider using homemade chicken broth or adding a splash of white wine during the cooking process. If you prefer a thicker soup, you can add a small potato, diced, to the vegetable mix, which will naturally thicken the broth as it cooks.

Feel free to experiment with other vegetables like kale or mushrooms for added texture and taste. Remember to taste your soup before serving to adjust the seasonings to your liking, ensuring a perfectly balanced dish.

Southwest Ground Chicken and Corn Tacos

Southwest Ground Chicken and Corn Tacos are a delightful twist on traditional tacos, bringing the vibrant flavors of the Southwest to your dinner table. This dish combines seasoned ground chicken with sweet corn, black beans, and a medley of spices, all wrapped in a warm tortilla.

Perfect for a family dinner or a casual gathering, these tacos offer a satisfying combination of textures and tastes that will leave everyone asking for more. This recipe is designed to serve 4-6 people, making it ideal for a small group or as part of a larger spread.

The combination of protein-rich ground chicken and fiber-filled beans makes these tacos not only delicious but also nutritious. With fresh toppings like avocado, cilantro, and lime, these tacos are sure to become a favorite in your household.

Ingredients:

• 1 pound ground chicken
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup chicken broth
• 12 small corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Optional toppings: shredded cheese, sour cream, salsa

Instructions:

1. Prep the Ingredients:

Begin by gathering all your ingredients. Dice the onion, mince the garlic, and prepare the corn and black beans by draining and rinsing them if needed. This prep work will make the cooking process smoother and more efficient.

2. Cook the Chicken:

Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

3. Season the Chicken:

Add the ground chicken to the skillet, breaking it up with a spatula. Cook until browned, about 5-7 minutes. Stir in the cumin, chili powder, smoked paprika, salt, and black pepper, ensuring the chicken is evenly coated with the spices.

4. Add Beans and Corn:

Stir in the black beans and corn, mixing well with the chicken. Pour in the chicken broth to deglaze the pan, scraping up any bits stuck to the bottom. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together.

5. Warm the Tortillas:

While the chicken mixture simmers, warm the corn tortillas. You can do this by placing them on a griddle or in a dry skillet over medium heat for about 30 seconds on each side, or by wrapping them in a damp paper towel and microwaving for 30 seconds.

6. Assemble the Tacos:

Fill each tortilla with a generous scoop of the chicken and corn mixture. Top with slices of avocado, a sprinkle of fresh cilantro, and a squeeze of lime juice. Add any optional toppings such as shredded cheese, sour cream, or salsa as desired.

7. Serve and Enjoy:

Serve the tacos immediately while they’re warm and enjoy the vibrant flavors of the Southwest.

Extra Tips:

For the best flavor, use fresh corn kernels if they’re in season, but frozen or canned will work just fine. You can adjust the level of spice by varying the amount of chili powder and adding a pinch of cayenne pepper if you like it hotter.

To save time, the chicken mixture can be made ahead and stored in the refrigerator for up to two days. Simply reheat before assembling the tacos. Additionally, experiment with different toppings like diced tomatoes or pickled jalapeños for added variety.

Ground Chicken and Spinach Stuffed Mushrooms

Ground Chicken and Spinach Stuffed Mushrooms are a delightful appetizer or light meal that combines savory ground chicken, nutritious spinach, and tender mushrooms. This dish is perfect for any occasion, whether it’s a family gathering or a dinner party, and it’s sure to impress your guests with its rich flavors and appealing presentation.

The combination of juicy, flavorful chicken and nutrient-dense spinach, all nestled inside a tender mushroom cap, creates a balance that’s both healthy and indulgent. This recipe is designed to serve 4-6 people and offers a satisfying blend of textures and tastes.

The juicy ground chicken is seasoned to perfection, while the spinach adds a fresh, earthy note to the dish. The mushrooms not only serve as an edible vessel but also complement the filling with their own umami flavor, making each bite a delightful experience. Preparing this dish may seem complex, but with the right ingredients and step-by-step instructions, you’ll find it to be both simple and rewarding.

Ingredients for 4-6 servings:

• 20 large white or cremini mushrooms
• 1 pound ground chicken
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil

Cooking Instructions:

1. Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Clean the mushrooms with a damp paper towel and remove the stems. Set aside the caps and finely chop the stems for the filling.
2. Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent. Add the chopped mushroom stems and cook for another 2 minutes.
3. Add the Chicken and Spinach: Add the ground chicken to the skillet, breaking it up with a spoon as it cooks. Once the chicken begins to brown, add the chopped spinach and cook until wilted, about 3-4 minutes.
4. Mix the Stuffing Ingredients: In a large mixing bowl, combine the cooked chicken and spinach mixture with the Parmesan cheese, breadcrumbs, egg, salt, pepper, oregano, and basil. Mix well to guarantee all ingredients are evenly distributed.
5. Stuff the Mushrooms: Arrange the mushroom caps on a baking sheet lined with parchment paper. Spoon the chicken and spinach mixture into each cap, pressing down gently to pack the filling.
6. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
7. Serve: Allow the stuffed mushrooms to cool slightly before serving. They can be enjoyed warm or at room temperature.

Extra Tips:

When cooking Ground Chicken and Spinach Stuffed Mushrooms, it’s important to choose mushrooms that are firm and large enough to hold the filling. If you prefer a bit of spice, consider adding a pinch of crushed red pepper flakes to the filling mixture.

Additionally, if you want to prepare these in advance, you can assemble the mushrooms and refrigerate them until you’re ready to bake. Just make sure they’re brought to room temperature before placing them in the oven for an even bake.

Teriyaki Ground Chicken and Vegetable Bowl

Indulge in the delightful flavors of this Teriyaki Ground Chicken and Vegetable Bowl, a perfect blend of savory and sweet notes that promise to elevate your mealtime experience. This dish combines tender ground chicken with a colorful array of vegetables, all coated in a rich, homemade teriyaki sauce.

Ideal for a quick weeknight dinner or a weekend lunch, this recipe is both nutritious and satisfying, offering a harmonious mix of protein and vegetables in every bite. The simplicity of this dish makes it a fantastic choice for those who enjoy cooking but are short on time.

With a preparation time of just about 30 minutes, you can whip up this delicious meal effortlessly. The recipe serves 4-6 people, making it perfect for family dinners or meal prepping for the week. Gather your ingredients, follow the steps, and enjoy the delightful tastes and aromas of your homemade Teriyaki Ground Chicken and Vegetable Bowl.

Ingredients for 4-6 servings:

• 1 ½ pounds of ground chicken
• 2 tablespoons vegetable oil
• 1 cup sliced bell peppers (red, yellow, or green)
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup sugar snap peas
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• ½ cup soy sauce
• ¼ cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• Cooked rice or quinoa, for serving
• Sesame seeds, for garnish
• Sliced green onions, for garnish

Cooking Instructions:

1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and the cornstarch mixture. This will serve as your teriyaki sauce. Set it aside for later use.
2. Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the ground chicken and cook it until it’s browned and cooked through, breaking it apart with a wooden spoon, about 5-7 minutes.
3. Sauté the Aromatics: Add the minced garlic and grated ginger to the skillet with the chicken. Stir well and cook for an additional 1-2 minutes until fragrant.
4. Add Vegetables: Add the bell peppers, broccoli, carrots, and sugar snap peas to the skillet. Stir frequently and cook for about 5 minutes until the vegetables are tender-crisp.
5. Combine with Sauce: Pour the prepared teriyaki sauce over the chicken and vegetable mixture. Stir well to coat all the ingredients evenly. Cook for another 3-4 minutes until the sauce thickens and all the flavors meld together.
6. Serve: Serve the teriyaki ground chicken and vegetables over a bed of cooked rice or quinoa. Garnish with sesame seeds and sliced green onions for added flavor and presentation.

Extra Tips:

For an extra depth of flavor, consider marinating the ground chicken in a bit of soy sauce and sesame oil before cooking. If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of sriracha to the sauce.

Additionally, feel free to substitute or add any of your favorite vegetables like zucchini or mushrooms. If you’re watching your sodium intake, opt for low-sodium soy sauce.

Finally, this dish is also perfect for meal prep; simply store the chicken and vegetables separately from the rice to maintain texture when reheating.

Ground Chicken and Cauliflower Fried Rice

Ground Chicken and Cauliflower Fried Rice is a healthy and delicious alternative to traditional fried rice. This dish combines lean ground chicken with nutrient-rich cauliflower, which is used as a substitute for rice, making it a low-carb option that’s packed with flavor.

It’s quick to prepare and perfect for a weeknight dinner, offering a satisfying meal without the extra calories from rice. Best of all, it can be customized with your favorite vegetables and seasonings to suit your taste preferences.

This recipe serves 4-6 people, making it ideal for family dinners or meal prep for the week. Using simple ingredients, you can create a wholesome dish that’s both filling and nutritious.

The cauliflower provides a subtle crunch and absorbs the flavors of the ginger, garlic, and soy sauce, while the ground chicken adds protein and heartiness to the meal. Whether you’re following a low-carb diet or just looking to try something new, this Ground Chicken and Cauliflower Fried Rice is bound to become a staple in your kitchen.

Ingredients:

• 1 lb ground chicken
• 1 large head of cauliflower, riced
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cup frozen peas and carrots mix
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil
• 3 green onions, sliced
• Salt and pepper to taste
• Optional: 2 eggs, beaten

Cooking Instructions:

1. Prepare the Cauliflower Rice: Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles rice grains. Be careful not to over-process. Set aside.
2. Cook the Ground Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the ground chicken and cook, breaking it apart with a wooden spoon, until it’s no longer pink. Season with salt and pepper. Remove the cooked chicken from the skillet and set aside.
3. Sauté Aromatics and Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the diced onion, minced garlic, and minced ginger. Sauté for about 2 minutes until the onion becomes translucent and the mixture is fragrant.
4. Add the Cauliflower Rice: Stir in the riced cauliflower and the frozen peas and carrots mix. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
5. Combine Ingredients: Return the cooked ground chicken to the skillet. Pour in the soy sauce and sesame oil, stirring to combine all ingredients evenly. If using, create a well in the center of the skillet and add the beaten eggs, scrambling them until fully cooked.
6. Finish the Dish: Add the sliced green onions and stir everything together for an additional 1-2 minutes. Adjust seasoning with more salt, pepper, or soy sauce if needed.

Extra Tips:

For a more authentic fried rice texture, verify the cauliflower is well-drained before processing to avoid excess moisture. You can add other vegetables like bell peppers or broccoli for added nutrition.

If you prefer a spicier dish, consider adding a pinch of red pepper flakes or a drizzle of sriracha sauce. To save time, pre-riced cauliflower is available at most grocery stores. Always taste for seasoning before serving to confirm the flavors are balanced to your liking.

Italian-Style Ground Chicken and Veggie Bake

Experience the comforting flavors of Italy with this Italian-Style Ground Chicken and Veggie Bake. This dish combines the savory essence of ground chicken with the vibrant colors and nutrition of fresh vegetables. The herbs and spices will fill your kitchen with an aroma reminiscent of a cozy Italian bistro.

Perfect for a family dinner, this bake isn’t only delicious but also a healthier alternative to traditional pasta-based dishes, thanks to the lean protein and veggies.

This recipe is designed to serve 4-6 people, making it ideal for a family gathering or a dinner party. The preparation involves layering seasoned ground chicken with a medley of vegetables, offering a complete meal in one dish. The bake is topped with melted cheese, which adds a creamy texture and a golden finish, making it not only a feast for the taste buds but also for the eyes.

Follow these instructions for a delightful and satisfying meal that will surely become a staple in your recipe collection.

Ingredients:

• 1 pound ground chicken
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 1 can (14 oz) diced tomatoes, drained
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Preheat Oven: Start by preheating your oven to 375°F (190°C). This will guarantee it’s hot enough to cook the bake evenly once assembled.
2. Cook the Chicken: In a large skillet over medium heat, add olive oil and let it warm up. Add the ground chicken, breaking it apart with a spatula. Cook until it’s browned and cooked through, about 5-7 minutes.
3. Sauté Vegetables: Add the diced onion and minced garlic to the skillet with the chicken. Sauté for 2 minutes until the onion becomes translucent. Then, add the red bell pepper, zucchini, and mushrooms. Cook for another 5 minutes until the vegetables begin to soften.
4. Season and Combine: Stir in the drained diced tomatoes, dried basil, oregano, red pepper flakes (if using), and season with salt and pepper. Mix well to combine all the flavors, cooking for an additional 2 minutes.
5. Assemble the Bake: Transfer the chicken and vegetable mixture into a lightly greased baking dish. Spread it out evenly. Top with shredded mozzarella and Parmesan cheese.
6. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese is melted and bubbly, and the top is golden brown.
7. Garnish and Serve: Remove from the oven and let it rest for a few minutes. Garnish with fresh basil leaves if desired, and serve hot.

Extra Tips:

For added flavor, consider using a mix of different cheese varieties like provolone or fontina. If you prefer a spicier dish, increase the amount of red pepper flakes or add a splash of hot sauce.

Guarantee the vegetables are uniformly diced for even cooking. This dish can be prepared ahead of time; simply refrigerate before the baking step, then bake just before serving. Additionally, leftovers can be stored in an airtight container in the refrigerator for up to three days, making it a great make-ahead meal option.

Ground Chicken and Sweet Potato Hash

Ground Chicken and Sweet Potato Hash is a delicious and nutritious dish that combines the savory flavors of seasoned ground chicken with the natural sweetness of sweet potatoes. This hearty meal is perfect for breakfast, brunch, or even dinner, offering a satisfying and balanced mix of proteins and carbohydrates. The combination of spices and herbs enhances the overall taste, creating a dish that isn’t only wholesome but also bursting with flavor.

This recipe is designed to serve 4-6 people, making it an excellent choice for family meals or gatherings. The use of fresh ingredients such as sweet potatoes, bell peppers, and onions not only adds to the dish’s nutritional value but also gives it a vibrant, appealing appearance. Whether you’re looking to try something new or seeking a comforting classic with a twist, Ground Chicken and Sweet Potato Hash is sure to become a favorite in your kitchen.

Ingredients:

• 1 pound ground chicken
• 2 large sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh lime juice

Instructions:

1. Prepare the Ingredients: Begin by peeling and dicing the sweet potatoes, and dicing the bell peppers and onion. Mince the garlic and chop the parsley. Set these ingredients aside for easy access during cooking.
2. Cook the Sweet Potatoes: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet potatoes and cook for about 10-12 minutes, stirring occasionally, until they’re tender and slightly caramelized. Remove them from the skillet and set aside.
3. Cook the Ground Chicken: In the same skillet, add another tablespoon of olive oil and the ground chicken. Cook over medium heat, breaking it apart with a spatula, until it’s browned and cooked through, about 8-10 minutes.
4. Combine Vegetables: Add the diced onion, red bell pepper, and green bell pepper to the cooked chicken. Sauté for approximately 5 minutes, until the vegetables are softened.
5. Season the Dish: Stir in the minced garlic, smoked paprika, ground cumin, chili powder, and a pinch of salt and pepper. Mix well to confirm the spices coat the chicken and vegetables evenly.
6. Mix in Sweet Potatoes: Return the cooked sweet potatoes to the skillet. Stir to combine all the ingredients thoroughly, allowing the flavors to meld together for about 3-4 minutes over medium heat.
7. Finish with Fresh Ingredients: Just before serving, sprinkle the chopped parsley over the hash and drizzle with fresh lime juice. Stir gently to incorporate these fresh flavors.
8. Serve and Enjoy: Serve the Ground Chicken and Sweet Potato Hash hot, garnished with extra parsley if desired.

Extra Tips:

When preparing Ground Chicken and Sweet Potato Hash, verify that the sweet potatoes are cut into evenly sized cubes to promote even cooking. Adjust the seasonings according to your taste preferences; you may want to add more chili powder for a spicier kick or more lime juice for a tangier finish.

If you prefer a softer texture, cover the skillet with a lid during the cooking of the sweet potatoes to steam them slightly. This dish can also be customized by adding other vegetables like spinach or kale for added nutrition.

Finally, leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making it a convenient meal prep option.

Ground Chicken and Veggie Stuffed Cabbage Rolls

Ground Chicken and Veggie Stuffed Cabbage Rolls are a delightful and healthy twist on the classic stuffed cabbage rolls. This recipe combines the lean protein of ground chicken with a medley of vegetables, all wrapped in tender cabbage leaves, and simmered in a savory tomato sauce. The dish isn’t only nutritious but also comforting, making it perfect for a family dinner or a cozy get-together.

The blend of ground chicken, onions, carrots, and bell peppers guarantees each bite is packed with flavor and nutrients. This recipe serves 4-6 people, making it ideal for a small gathering or for meal prepping. The preparation involves blanching the cabbage leaves, creating a flavorful filling, and then assembling the rolls before cooking them to perfection in a rich tomato sauce.

With a balance of protein, vegetables, and the slightly sweet and tangy sauce, these Ground Chicken and Veggie Stuffed Cabbage Rolls are sure to become a favorite in your household.

Ingredients:

• 1 large head of cabbage
• 1 pound ground chicken
• 1 medium onion, finely chopped
• 1 medium carrot, grated
• 1 red bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 2 cups tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar

Instructions:

1. Prepare the Cabbage Leaves: Bring a large pot of water to a boil. Carefully peel off about 12-14 large cabbage leaves, and blanch them in boiling water for 2-3 minutes until they’re slightly tender. Remove and let them cool on a towel.
2. Make the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, bell pepper, and garlic, and sauté for about 5 minutes until the vegetables are soft. Add the ground chicken and cook until it’s no longer pink. Stir in the cooked rice, salt, pepper, thyme, and paprika. Mix well and let the filling cool slightly.
3. Assemble the Rolls: Lay a cabbage leaf on a flat surface. Place about 2-3 tablespoons of the filling near the base of the leaf. Fold the sides over the filling and roll it up tightly. Repeat with the remaining leaves and filling.
4. Prepare the Sauce: In a large saucepan, combine the tomato sauce, Worcestershire sauce, and brown sugar. Bring to a simmer over medium heat.
5. Cook the Rolls: Place the cabbage rolls seam side down in the saucepan with the sauce. Cover and simmer on low heat for about 30-40 minutes, or until the cabbage is tender and the flavors have melded together.
6. Serve: Once done, serve the cabbage rolls hot, spooning extra sauce over the top.

Extra Tips:

When selecting a cabbage for this recipe, look for one that’s firm and dense with tightly packed leaves, as this will make rolling easier. If the cabbage leaves tear during blanching, use toothpicks to secure them after filling.

For added flavor, consider incorporating a splash of balsamic vinegar into the sauce or a sprinkle of fresh herbs like parsley or dill before serving. If you’re planning to make this dish ahead, it stores well in the refrigerator for up to 3 days and can even be frozen for longer storage.

Asian Ground Chicken and Vegetable Lettuce Cups

Asian Ground Chicken and Vegetable Lettuce Cups are a delightful fusion of succulent ground chicken, fresh vegetables, and a medley of savory Asian-inspired flavors, all nestled within crisp lettuce leaves. This dish isn’t only healthy and light but also incredibly satisfying, making it perfect for a weeknight dinner or a special gathering.

The combination of tender chicken, crunchy vegetables, and a savory sauce provides a wonderful texture and flavor contrast that will keep everyone coming back for more.

Whether you’re trying to eat healthier or just looking for something different to spice up your meal routine, these lettuce cups are the perfect choice. They’re quick to prepare and customizable to suit your taste preferences. Plus, they offer a fun and interactive dining experience as everyone assembles their own cups.

Let’s jump into the recipe and bring this delicious dish to life!

Ingredients (for 4-6 people):

• 1 lb ground chicken
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 red bell pepper, diced
• 1 cup mushrooms, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sriracha (optional for heat)
• Salt and pepper to taste
• 1 head of butter lettuce or iceberg lettuce, leaves separated and washed
• 2 green onions, sliced
• Sesame seeds for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by preparing all the ingredients. Finely chop the onion, garlic, ginger, red bell pepper, and mushrooms. Wash and separate the lettuce leaves, patting them dry with a paper towel.
2. Cook the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the garlic and ginger, cooking for another minute until fragrant.
3. Add Vegetables and Chicken: Add the ground chicken to the skillet, breaking it up with a wooden spoon. Cook for about 5-7 minutes until the chicken is browned and cooked through. Add the diced red bell pepper and mushrooms, stirring well to combine.
4. Season the Mixture: Pour in the soy sauce, hoisin sauce, rice vinegar, sesame oil, and sriracha (if using). Stir everything together, making sure the chicken and vegetables are well coated. Cook for another 2-3 minutes until the vegetables are tender and the flavors have melded together. Season with salt and pepper to taste.
5. Assemble the Lettuce Cups: Remove the skillet from heat. Spoon the chicken and vegetable mixture onto the center of each lettuce leaf. Sprinkle with sliced green onions and sesame seeds for an added crunch and flavor.
6. Serve and Enjoy: Arrange the lettuce cups on a platter and serve immediately. Allow each person to grab their own cup and enjoy the flavorful filling wrapped in fresh lettuce.

Extra Tips:

When preparing Asian Ground Chicken and Vegetable Lettuce Cups, feel free to substitute or add any vegetables you have on hand, such as shredded carrots or water chestnuts for extra crunch.

If you prefer a vegetarian version, you can substitute the ground chicken with firm tofu or tempeh. It’s important to make sure the lettuce leaves are dry to prevent them from becoming soggy when filled.

For an added twist, serve with a side of sweet chili sauce or a sprinkle of chopped nuts for extra flavor and texture. Enjoy this healthy and delicious meal!