Are you tired of the same old boring meals? Do you want to cook healthy and delicious meals without spending hours in the kitchen? Look no further! Canned chicken is a staple in many kitchens, and for good reason. It’s affordable, easy to use, and packed with protein. But what do you do when you’re short on time or inspiration? We’ve got you covered!
In this article, we’ll be sharing 20 quick and healthy canned chicken recipes that are perfect for busy weeknights, meal prep, or even a quick lunch at the office. From salads to wraps, casseroles to soups, we’ll show you how to turn this humble ingredient into a culinary superstar. Whether you’re a busy parent, a student on-the-go, or just someone who loves to cook, these recipes are sure to become a staple in your kitchen.
So what are you waiting for? Let’s get cooking and explore the delicious world of canned chicken!
Healthy Canned Chicken Salad with Greek Yogurt
A refreshing and protein-packed salad that’s perfect for a quick lunch or dinner. This recipe combines the convenience of canned chicken with the creaminess of Greek yogurt, all wrapped up in a nutritious package.
Ingredients:
– 1 can (14.5 oz) of chicken breast in water
– 1/2 cup Greek yogurt
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh parsley
– 1/4 cup diced red bell pepper (optional)
Instructions:
1. Drain the liquid from the canned chicken and flake it into a bowl.
2. In a separate bowl, mix together the Greek yogurt, lemon juice, salt, and black pepper.
3. Add the yogurt mixture to the chicken and stir until well combined.
4. Fold in the chopped parsley and diced red bell pepper (if using).
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 5-10 minutes (prep time)
Low-Carb Canned Chicken Lettuce Wraps
Simplify your lunch routine with this quick and easy recipe that’s perfect for a low-carb diet. Using canned chicken, crisp lettuce leaves, and flavorful toppings, you’ll be enjoying a satisfying meal in no time.
Ingredients:
– 1 can of chicken breast (drained and flaked)
– 4-6 large lettuce leaves
– 1/4 cup of cream cheese (softened)
– 1 tablespoon of chopped fresh parsley
– Salt and pepper to taste
– Optional toppings: sliced avocado, diced tomatoes, shredded mozzarella cheese
Instructions:
1. In a medium-sized bowl, mix together the flaked chicken, cream cheese, and parsley until well combined.
2. Spoon about 1/4 cup of the chicken mixture onto each lettuce leaf.
3. Add your desired toppings (if using) and season with salt and pepper to taste.
4. Fold the lettuce leaves in half to create a wrap shape and serve immediately.
Cooking Time: 5 minutes
Enjoy your delicious and healthy Low-Carb Canned Chicken Lettuce Wraps!
Canned Chicken and Quinoa Stuffed Peppers
A delicious and easy-to-make recipe that combines the flavors of quinoa, canned chicken, and roasted peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 (12 oz) can of chicken breast in water, drained and flaked
– 1 cup cooked quinoa
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers, removing seeds and membranes. Place them in a baking dish.
3. In a medium bowl, combine cooked quinoa, flaked chicken, and shredded cheese. Season with salt and pepper.
4. Stuff each pepper with the quinoa mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover the baking dish with aluminum foil.
6. Bake for 30 minutes. Remove foil and bake an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Easy Canned Chicken Avocado Wraps
Simplify your lunch or snack routine with this quick and delicious recipe that combines the creaminess of avocado with the convenience of canned chicken.
Ingredients:
– 1 can of chicken breast (drained and flaked)
– 2 ripe avocados, sliced
– 4 large flour tortillas
– 1/4 cup of shredded cheddar cheese (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, mix together the flaked chicken breast with salt and pepper to taste.
2. Lay a tortilla flat and spread about 1/4 cup of the chicken mixture onto the center of the wrap.
3. Top the chicken with sliced avocado, leaving a small border around the edges.
4. Sprinkle shredded cheese on top (if using).
5. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll the wrap into a neat cylinder.
6. Repeat with remaining ingredients.
7. Serve immediately or store in an airtight container for up to 24 hours.
Cooking Time: 0 minutes (just assemble and go!)
Healthy Canned Chicken Soup with Vegetables
This recipe is a quick and easy way to create a nutritious meal using canned chicken soup as a base, adding some healthy vegetables for extra flavor and nutrients. This comforting soup is perfect for a weeknight dinner or lunch on-the-go.
Ingredients:
– 1 can (14.5 oz) of low-sodium chicken broth
– 1/2 cup frozen mixed vegetables (such as peas, carrots, and corn)
– 1/2 cup diced bell peppers
– 1/4 cup sliced mushrooms
– 1/4 cup chopped fresh spinach
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Heat the chicken broth in a medium-sized pot over medium heat.
2. Add the frozen mixed vegetables, bell peppers, and mushrooms. Stir well.
3. Bring the mixture to a simmer and cook for 5-7 minutes or until the vegetables are tender.
4. Stir in the chopped spinach and cook for an additional minute.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Canned Chicken and Black Bean Burrito Bowls
A quick and delicious meal that combines the convenience of canned chicken and black beans with the flavors of Mexico. This recipe is perfect for a busy day when you need something fast and satisfying.
Ingredients:
– 1 can (14.5 oz) of chicken breast in water, drained
– 1 cup cooked black beans, warmed
– 1 cup diced bell peppers
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional toppings: avocado, salsa, shredded cheese, cilantro
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the bell peppers and cook until tender, about 5 minutes.
4. Stir in the cumin, salt, and pepper.
5. Add the cooked black beans and canned chicken to the skillet. Heat through.
6. Serve the mixture over a bed of rice or with tortillas for burrito bowls.
Cooking Time: 15-20 minutes
Light Canned Chicken Pasta with Spinach
Quick and satisfying, this recipe combines the convenience of canned chicken with the nutrients of spinach and pasta.
Ingredients:
– 1 cup cooked pasta (e.g., penne or bow tie)
– 1 can (12 oz) light chicken breast in water
– 2 cups fresh baby spinach leaves
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Cook the pasta according to package instructions until al dente.
2. Drain and set aside the chicken from the can, reserving the liquid.
3. Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute.
4. Add the spinach leaves to the skillet and cook until wilted (about 1-2 minutes).
5. Fluff the cooked pasta with a fork and add it to the skillet with the spinach mixture.
6. Pour in the reserved chicken liquid and stir to combine. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Canned Chicken and Sweet Potato Hash
This hearty hash recipe combines canned chicken, sweet potatoes, and spices for a delicious and easy-to-make side dish or main course. Perfect for busy days when you need something quick and satisfying.
Ingredients:
– 1 (12 oz) can of chicken breast in water, drained and flaked
– 2 large sweet potatoes, peeled and diced
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the flaked chicken, sweet potatoes, olive oil, onion, garlic, paprika, salt, and pepper. Mix well.
3. Transfer the mixture to a baking dish and bake for 30-40 minutes or until the sweet potatoes are tender and lightly browned.
4. Serve hot and enjoy!
Cooking Time: 30-40 minutes
Healthy Canned Chicken Caesar Salad
This recipe is a quick and easy twist on the classic Caesar salad, using canned chicken as a convenient protein source. With just a few simple ingredients and minimal prep time, you can enjoy a delicious and nutritious meal in no time.
Ingredients:
– 1 (14 oz) can of chicken breast in water, drained and flaked
– 2 cups romaine lettuce, chopped
– 1/2 cup croutons
– 1/4 cup Caesar dressing
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chopped lettuce, flaked chicken, and croutons.
2. Drizzle the Caesar dressing over the top and toss to coat.
3. Squeeze the lemon juice over the salad and season with salt and pepper to taste.
4. Serve immediately.
Cooking Time: 5 minutes
Canned Chicken and Veggie Stir-Fry
A flavorful and convenient meal that’s ready in just a few minutes! This recipe uses canned chicken and mixed vegetables for a satisfying and healthy dish.
Ingredients:
– 1 can (10 oz) of chicken breast, drained
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Cooked rice or noodles for serving (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Stir in the canned chicken, mixed vegetables, and soy sauce.
4. Cook for 2-3 minutes, stirring constantly, until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve hot over cooked rice or noodles, if desired.
Cooking Time: 10-12 minutes
Low-Calorie Canned Chicken Tacos
This recipe offers a quick and easy way to enjoy tacos without breaking the calorie bank. By using canned chicken, you’ll save time and calories while still satisfying your taco cravings.
Ingredients:
– 1 can of reduced-sodium chicken breast (10 oz)
– 8-10 corn tortillas
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional toppings: shredded lettuce, diced tomatoes, avocado, salsa
Instructions:
1. Heat the olive oil in a medium-sized skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, salt, and pepper to the skillet and cook for an additional minute.
4. Drain the canned chicken and add it to the skillet, stirring until well combined with the onion mixture.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the chicken mixture onto a tortilla and topping with cilantro, lettuce, tomatoes, avocado, or salsa (if using).
7. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Canned Chicken and Brown Rice Casserole
A simple and satisfying meal that’s perfect for a weeknight dinner or a quick lunch. This recipe combines the convenience of canned chicken with the comfort of brown rice and creamy sauce.
Ingredients:
– 1 can (12 oz) chicken breast, drained and flaked
– 2 cups cooked brown rice
– 1 cup frozen peas and carrots
– 1/4 cup cream of chicken soup
– 1/4 cup milk
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine the flaked chicken, cooked brown rice, frozen peas and carrots, cream of chicken soup, milk, thyme, salt, and pepper. Mix well.
3. Transfer the mixture to a 9×13 inch baking dish.
4. Top with shredded cheddar cheese (if using).
5. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Healthy Canned Chicken and Broccoli Bake
A quick and easy recipe that’s perfect for a weeknight dinner or lunchbox addition, this healthy bake combines the convenience of canned chicken with the nutrition of broccoli and a hint of flavor from garlic and cheese.
Ingredients:
– 1 can (12 oz) boneless, skinless chicken breast, drained and flaked
– 3 cups broccoli florets
– 2 cloves garlic, minced
– 1 cup shredded reduced-fat cheddar cheese
– 1/4 cup whole wheat breadcrumbs
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chicken, broccoli, garlic, cheese, and breadcrumbs.
3. Drizzle with olive oil and mix until well combined.
4. Transfer the mixture to a baking dish and bake for 20-25 minutes or until the cheese is melted and bubbly.
5. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Canned Chicken and Zucchini Noodles
This recipe is a great option when you’re short on time but still want to enjoy a healthy and satisfying meal. Canned chicken and zucchini noodles come together in harmony, creating a flavorful and nutritious dish that’s ready in no time.
Ingredients:
– 1 can of cooked chicken breast (drained and flaked)
– 1 medium-sized zucchini
– 2 tablespoons of olive oil
– Salt and pepper to taste
– Optional: garlic powder, dried herbs (such as thyme or oregano), or grated Parmesan cheese for added flavor
Instructions:
1. Preheat a non-stick skillet or sauté pan over medium-high heat.
2. Slice the zucchini into noodle-like strips and add to the pan with 1 tablespoon of olive oil.
3. Cook the zucchini noodles for about 3-4 minutes, stirring occasionally, until they’re tender but still crisp.
4. Add the flaked chicken breast to the pan and stir to combine with the zucchini noodles.
5. Season with salt, pepper, and any desired additional flavorings (such as garlic powder or dried herbs).
6. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Light Canned Chicken and Corn Chowder
This creamy and comforting chowder is a perfect solution for a quick and easy meal. With the convenience of canned chicken and corn, you can have this delicious soup ready in no time.
Ingredients:
– 1 (14.5 oz) can chicken breast in water, drained and flaked
– 1 (16 oz) can cream-style corn
– 2 cups low-sodium chicken broth
– 1/2 cup milk
– 1 tablespoon butter
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the flaked chicken, cream-style corn, chicken broth, milk, and thyme. Stir until well combined.
3. Bring the mixture to a simmer and cook for 5-7 minutes or until heated through.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 10-12 minutes
Canned Chicken and Kale Stuffed Sweet Potatoes
Elevate your snack game with this healthy and flavorful recipe that combines the natural sweetness of sweet potatoes with savory canned chicken and nutritious kale. Perfect for a quick lunch or dinner, these stuffed sweet potatoes are easy to make and packed with protein and fiber.
Ingredients:
– 4 large sweet potatoes
– 1 can of chicken breast (drained and flaked)
– 2 cups of fresh kale, stems removed and chopped
– 1 tablespoon of olive oil
– Salt and pepper to taste
– Optional: 1/4 cup of shredded cheddar cheese for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake the sweet potatoes for 45-50 minutes, or until tender.
3. While the sweet potatoes are baking, heat the olive oil in a pan over medium-high heat.
4. Add the chopped kale and cook until wilted, about 2-3 minutes.
5. Add the flaked chicken to the pan and stir to combine with the kale. Season with salt and pepper to taste.
6. When the sweet potatoes are done, slice them in half lengthwise and top each with a spoonful of the chicken-kale mixture.
7. If desired, sprinkle shredded cheddar cheese on top.
8. Serve warm and enjoy!
Cooking Time: 55 minutes
Healthy Canned Chicken and Eggplant Parmesan
Healthy Canned Chicken and Eggplant Parmesan
Transform canned chicken into a delicious and nutritious dish with this simple recipe that combines it with tender eggplant and melted mozzarella cheese. Perfect for a quick weeknight dinner or lunchbox addition.
Ingredients:
– 1 can of boneless, skinless chicken breast (drained and flaked)
– 2 medium eggplants, sliced
– 1 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 8 oz mozzarella cheese, shredded
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix breadcrumbs and Parmesan cheese.
3. Dip each eggplant slice in the breadcrumb mixture, coating both sides evenly.
4. Heat olive oil in a large skillet over medium-high heat. Cook eggplant slices until golden brown on both sides, about 3-4 minutes per side.
5. In a separate saucepan, combine flaked chicken and minced garlic. Heat over low heat, stirring occasionally, until warmed through.
6. Assemble the Parmesan by layering cooked eggplant, chicken mixture, and shredded mozzarella cheese in a baking dish.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Canned Chicken and Chickpea Curry
Quick and Delicious Canned Chicken and Chickpea Curry Recipe
This recipe is a great way to use up canned chicken and chickpeas, with the added flavors of onions, garlic, and Indian spices. Serve over rice or with naan bread for a satisfying meal.
Ingredients:
– 1 can (14 oz) chicken breast in water, drained and flaked
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using).
5. Add flaked chicken, chickpeas, and coconut milk.
6. Season with salt and pepper to taste.
7. Simmer for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Low-Fat Canned Chicken and Rice Soup
This classic soup recipe gets a healthy twist by using low-fat canned chicken and brown rice, making it a perfect option for a quick and satisfying meal.
Ingredients:
– 1 can (10.5 oz) low-fat chicken breast in water
– 2 cups cooked brown rice
– 4 cups reduced-sodium chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, combine the canned chicken, brown rice, chicken broth, onion, garlic, and thyme.
2. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until heated through.
3. Season with salt and pepper to taste.
4. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Canned Chicken and Cucumber Salad with Lemon Dressing
This light and zesty salad is perfect for a quick lunch or dinner, using convenient canned chicken and fresh cucumber. The tangy lemon dressing adds a burst of citrus flavor to tie everything together.
Ingredients:
– 1 (12 oz) can chicken breast in water, drained and flaked
– 2 medium cucumbers, peeled and thinly sliced
– 1/4 cup chopped fresh parsley
– 2 tbsp freshly squeezed lemon juice
– 1 tsp Dijon mustard
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. In a large bowl, combine the flaked chicken, cucumber slices, and parsley.
2. In a small bowl, whisk together the lemon juice, Dijon mustard, salt, and pepper.
3. Pour the dressing over the chicken mixture and toss to coat.
4. Drizzle with olive oil and serve.
Cooking Time: 5 minutes
Summary
Discover 20 quick and healthy canned chicken recipes that are perfect for a busy lifestyle. From salads to wraps, soups to casseroles, these delicious and easy-to-make dishes use canned chicken as the main ingredient. Say goodbye to boring meals with our collection of healthy canned chicken recipes, including Healthy Canned Chicken Salad with Greek Yogurt, Low-Carb Canned Chicken Lettuce Wraps, and many more. Get inspired and start cooking today!
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