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Boneless chicken breasts

Explore 261 recipes, 3 galleries, 39 videos, and more

Curried Chicken Salad on Whole-Wheat Pitas

Ingredients
  • 1 lemon, halved
  • 2 garlic cloves, crushed
  • 6 sprigs fresh cilantro, plus more for garnish, plus 1 tablespoon coarsely chopped fresh cilantro leaves
  • 1 jalapeno, quartered
  • 2 boneless, skinless chicken breast halves (about 1 pound total)
  • 6 tablespoons plain nonfat Greek yogurt
  • 1 tablespoon mayonnaise
  • 2 teaspoons curry powder
  • 2 tablespoons thinly sliced scallions
  • 1 tablespoon sliced almonds, lightly toasted
  • 1 small Granny Smith apple, cored and cut into 1/2-inch chunks
  • 3/4 teaspoon coarse salt
  • Freshly ground pepper
  • 4 whole-wheat pitas (2 1/2 ounces each)
  • 4 large Boston lettuce leaves
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Almond Chicken Soup with Sweet Potato, Collards, and Ginger

Ingredients
  • 4 cups chicken stock
  • 1/2 yellow onion, diced
  • 1 minced garlic clove
  • 1 large sweet potato, peeled and diced (2 cups)
  • 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
  • 1/2 cup smooth almond butter
  • 1 cup collard leaves, coarsely chopped
  • 2 tablespoons minced fresh ginger
  • Coarse salt and freshly ground black pepper
  • 1 lime, cut into wedges
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Chicken Salad with Tomatoes and Cucumber

Ingredients
  • 1/2 cup plain low-fat yogurt
  • 2 medium tomatoes (6 ounces each), quartered, seeded, and cut into 1-inch chunks
  • 1/2 English cucumber (8 ounces), cut into 1-inch chunks
  • 2 teaspoons coarse salt
  • 2 boneless, skinless chicken breast halves (6 ounces each)
  • Freshly ground pepper
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced (1 1/2 teaspoons)
  • 4 whole-wheat pitas, halved crosswise
  • 1 small head romaine lettuce (1 pound), leaves separated and torn if large
  • 1/3 cup fresh mint
  • 1 tablespoon fresh oregano
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Chicken Pot Pie

Ingredients
  • 1/2 cup hulled barley
  • 1 cup water
  • 2 tablespoons vegetable oil
  • 2 boneless, skinless chicken breast halves (about 8 oz. each)
  • Coarse salt and freshly ground black pepper
  • 1 onion, finely diced
  • 2 carrots, thinly sliced
  • 4 ounces shiitake mushrooms, trimmed and thinly sliced
  • 1/4 cup white wine
  • 2 tablespoons flour
  • 3 1/2 cups low-sodium chicken stock
  • 6 sheets whole-wheat phyllo dough
  • Extra-virgin olive oil, for brushing
  • Sea salt, for sprinkling
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Thin-Sliced Vegetable Salad with Walnuts, Chicken, and Basil Balsamic Vinaigrette

Other Ideas:
Main course, Salads, Walnuts
Ingredients
  • 1 cup loosely packed fresh basil leaves
  • 3 tablespoons balsamic vinegar
  • 1 medium garlic clove, minced or pressed
  • 1/2 cup extra-virgin olive oil
  • 1 bunch arugula, stems trimmed, washed, dried, torn into bite-size pieces
  • 1 small head radicchio, quartered, core removed, thinly sliced
  • 1 small head Boston lettuce, washed, dried, torn into bite-size pieces
  • 1 medium fennel bulb, stalk and fronds removed, base trimmed, bulb cut in half lengthwise, cored, thinly sliced lengthwise
  • 1 medium red pepper, cored, seeded, halved crosswise, thinly sliced lengthwise
  • 1/2 small red onion, thinly sliced lengthwise
  • 1/2 cup walnuts, toasted and coarsely chopped
  • Sea salt
  • Ground black pepper
  • 1 large endive, leaves separated, washed and dried
  • 1 pound boneless, skinless chicken breasts, trimmed of fat
  • 2 cups low-sodium chicken broth or water
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Healthy Chicken Salad

Ingredients
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound (2 small whole breasts) boneless, skinless chicken breasts
  • 3/4 cup plain nonfat yogurt
  • 1 tablespoon Dijon mustard
  • 2 tablespoons freshly chopped chives
  • 1 tablespoon freshly chopped tarragon
  • 1 Granny Smith apple
  • Juice of 1/2 lemon
  • 1 cup finely diced fennel
  • 1/2 cup finely diced celery
  • 2 cups red seedless grapes, cut in half
  • 6 slices pumpernickel bread
  • 1 bunch watercress, tough stems removed
  • Olive-oil cooking spray
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Chicken with Pumpkin-Seed Mole

Ingredients
  • 1 1/2 pounds boneless, skinless chicken breasts (about 3), each halved
  • 1 small serrano chile
  • 1 small poblano chile
  • 1 small white onion, cut into 1/4-inch dice
  • 2 garlic cloves
  • 1 cup fresh cilantro leaves, plus sprigs for garnish
  • 1/2 cup plus 2 tablespoons pepitas (roasted unsalted pumpkin seeds)
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon dried oregano, preferably Mexican
  • 2 cups homemade or store-bought low-sodium chicken stock
  • 1/2 teaspoon coarse salt
  • 2 tablespoons lime juice
  • Steamed rice, for serving (optional)
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Grilled Orange Sesame Chicken and Vegetables

Other Ideas:
Main course, Oranges
Ingredients
  • 3 oranges
  • Juice of 1 lemon
  • 1 tablespoon white-wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons Dijon mustard
  • 2 tablespoons toasted sesame oil
  • 3 whole boneless, skinless chicken breasts, cut in half
  • 2 pounds (2 bunches) asparagus, trimmed
  • 6 small (1 3/4 to 2 pound) zucchini, cut on the diagonal 1/4-inch thick
  • 1 teaspoon extra-virgin olive oil
  • 1 1/2 teaspoons salt
  • 2 teaspoons toasted sesame seeds
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Chicken Soup with Parsley Dumplings

Ingredients
  • 4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), each cut into 3 pieces
  • 1/4 cup plus 2 tablespoons yellow cornmeal
  • 3/4 cup all-purpose flour
  • 6 boneless, skinless chicken thighs (about 1 1/4 pounds total)
  • 1 teaspoon baking powder
  • 4 medium carrots (about 3/4 pound), cut on the diagonal into 1/4-inch rounds
  • 2 tablespoons finely chopped shallot
  • 1 medium onion, thinly sliced into half-moons
  • 2 celery stalks, cut into 1/4-inch pieces
  • 1 tablespoon freshly grated lemon zest
  • 1 garlic clove, thinly sliced
  • 3/4 cup finely chopped fresh flat-leaf parsley
  • 1 bay leaf
  • 2 tablespoons finely grated Parmesan cheese
  • 1 1/2 cups homemade or low-sodium store-bought chicken stock
  • 1 1/2 tablespoons cold unsalted butter, cut into small pieces
  • Coarse salt
  • 1/2 cup low-fat (1 percent) milk
  • 1 teaspoon coarsely chopped fresh thyme
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Chicken, Potato, and Butter Lettuce with Lemon-Garlic Dressing

Ingredients
  • 5 cloves garlic
  • 1 dried bay leaf
  • 4 (about 1 3/4 pounds) boneless and skinless chicken breasts
  • 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • 1/2 teaspoon coarse salt
  • 6 tablespoons part-skim ricotta cheese
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup loosely packed small dill sprigs, coarsely chopped
  • Freshly ground pepper
  • 3/4 pound small boiling potatoes, such as golden creamers
  • 1 head butter lettuce, leaves torn in half
  • 1/2 pint cherry tomatoes, halved
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