With light, nutritious and easy-to-prepare options, recipes with chicken breast are great allies for those looking to maintain a balanced diet without giving up flavor. Versatile and rich in protein, the ingredient combines with vegetables, grains, leaves and natural seasonings, allowing you to create varied meals for everyday lunch in a practical and healthy way.

Next, see 5 light, healthy and protein recipes with chicken breast for lunch!

Ingredients

Chicken

• 2 fillets of chicken breast
• 2 crushed garlic cloves
• Juice of 1 lemon
• Salt and ground black pepper to taste
• 1 tablespoon of olive oil

Sauce

• 2 cups of broccoli, cooked and cut into florets
• 170 g of natural yogurt
• 1 tablespoon of olive oil
• 1 clove of crushed garlic
• Juice of 1/2 lemon
• Salt and ground black pepper to taste

Preparation mode

Chicken

In a bowl, season the chicken breast with garlic, lemon juice, salt and black pepper. Set aside for 15 minutes. In a frying pan, heat the oil over medium heat and grill the fillets until golden on both sides and cooked inside. Remove from the frying pan, slice and set aside.

Sauce

In a pan over low heat, heat the oil and sauté the garlic quickly. Add the natural yogurt and lemon juice and mix until it forms a light and homogeneous sauce. Season with salt and black pepper. Add the broccoli to the sauce and mix gently until the florets are well coated. Arrange the sauce with broccoli in a deep plate and place the chicken breast slices on top. Serve immediately.

Ingredients

Filling

• 1 cup cooked and shredded chicken breast
• 1 clove of crushed garlic
• 1/2 onion cut into cubes
• 1 tomato cut into cubes
• 1 tablespoon of olive oil
• Salt and ground black pepper to taste
• 2 tablespoons chopped green chilli

Omelet

• 4 eggs
• 2 tablespoons skimmed milk
• 1 tablespoon of olive oil
• Salt and ground black pepper to taste

Preparation mode

Filling

In a pan, heat the oil over medium heat. Sauté the onion and garlic until lightly browned. Add the tomatoes and cook until they start to break down. Add the shredded chicken breast, season with salt and black pepper and mix well until heated through. Finish with green scent and set aside.

Omelet

In a bowl, beat the eggs with the milk, salt and black pepper until the mixture is homogeneous. In a non-stick frying pan, heat the olive oil over low heat and pour in half the egg mixture. Cook until the base is firm and add part of the filling to one side of the omelette. Fold the omelet in half and cook for a few more minutes until lightly browned. Repeat the process with the remaining egg and filling mixture. Serve immediately.

Ingredients

• 500 g chicken breast cut into cubes
• 2 crushed garlic cloves
• Juice of 1 lemon
• 1 teaspoon sweet paprika
• 1 carrot cut into slices
• 1 zucchini cut into cubes
• 1 yellow pepper cut into cubes
• 1 red pepper cut into cubes
• 1 red onion cut into petals
• 3 tablespoons of olive oil
• Chopped coriander, salt and ground black pepper to taste

Preparation mode

In a bowl, season the chicken breast with garlic, lemon juice, sweet paprika, 1 tablespoon of olive oil, salt and black pepper. Set aside for 15 minutes. In a baking dish, distribute the carrot, zucchini, peppers and red onion. Drizzle with the remaining olive oil and season with salt and black pepper. Mix well.

Place the seasoned chicken breast over the vegetables, spreading it evenly in the pan. Bake in a preheated oven at 200°C for approximately 35 minutes, stirring the vegetables halfway through to ensure they cook evenly. Remove from the oven when the chicken breast is golden and the vegetables are soft. Finish with coriander and serve immediately.

Ingredients

• 2 chicken breast fillets
• 1 tablespoon Dijon mustard
• 2 crushed garlic cloves
• Juice of 1 lemon
• 2 tablespoons of olive oil
• 4 cups of arugula, curly lettuce and red lettuce
• 1 cucumber cut into slices
• 1 avocado sliced
• 3 eggs, boiled and cut into slices
• 2 tablespoons pumpkin seeds
• 1 tablespoon black sesame
• Salt and ground black pepper to taste

Preparation mode

In a bowl, season the chicken breast fillets with Dijon mustard, garlic, half the lemon juice, salt and black pepper. Let it rest for 15 minutes. In a frying pan, heat 1 tablespoon of olive oil over medium heat and grill the chicken breast until golden on both sides and completely cooked inside. Remove from the frying pan, slice and set aside.

In a large bowl, distribute the leaves, cucumber, avocado and boiled eggs. Add the chicken breast slices over the salad. In a container, mix the remaining olive oil, the remaining lemon juice, salt and black pepper until a homogeneous sauce is formed. Drizzle the salad with the dressing and top with pumpkin seeds and black sesame. Serve immediately.

Ingredients

• 500 g ground chicken breast
• 1 cup of tea chickpea cooked and drained
• 1 ovo
• 1/2 chopped onion
• 2 crushed garlic cloves
• 2 tablespoons finely rolled oats
• 2 tablespoons chopped green chilli
• 1 teaspoon of turmeric
• 2 tablespoons of olive oil
• Salt and ground black pepper to taste
• 1 cup natural tomato sauce

Preparation mode

In a bowl, mash the chickpeas. Add the ground chicken breast, egg, onion, garlic, oat flakes, green chilli, turmeric, salt and black pepper. Mix until a homogeneous dough forms. Form small meatballs with your hands and place on a baking tray greased with half the olive oil. Drizzle the meatballs with the remaining olive oil and place in a preheated oven at 200°C for approximately 30 minutes, turning halfway through to ensure they brown evenly. Remove the baking dish from the oven, spread the natural tomato sauce over the meatballs and return to the oven for a few more minutes until the sauce is completely heated. Serve immediately.