The most wanted type of meat among bodybuilders is chicken. It is easier to consume compared to pork and beef. At the same time, it will give you enough nutrients and protein you need to make a good physique.
Take your ingredients and start cooking. These foods will not make you gain weight. Instead, they will help you with your body. You will feel full and have an amazing body.
6 Chicken Recipes For Good Physique
Contents
There are plenty of recipes that have chicken as their ingredient. We give you some of the best chicken recipes you can try to make a good physique. Enjoy all of them.
Herb chicken rice soup
Herb chicken rice soup
If you want a quick meal, this soup is one of the best for you. You can double or triple this recipe and then freeze it in individual containers for an easy lunch you can bring to work.
Ingredients
- ¼ cup Brown rice
- 2 Chicken breast (cut into cubes)
- 2 cup Chicken broth (Low-Sodium)
- 1 cup Water
- ½ cup carrots (strips or sliced)
- ½ cup Stalk celery
- 1 cup Broccoli
- ½ cup Mushroom (sliced)
- ¼ cup Onion (sliced)
Seasoning
Instructions
- Cook the rice according to the package directions.
- In a separate pot, heat the chicken broth and water over medium heat and add bay leaf.
- When it is boiling, add diced vegetables and chicken.
- Simmer for 4 – 8 minutes or until chicken is cooked and vegetables have reached desired tenderness.
- Add garlic, spices, and brown rice and simmer for another 2 or 3 minutes.
Nutrition
- Energy: 210 kcal / 878 kJ
- Fat: 4 g
- Protein: 34 g
- Carbs: 10 g
Servings
- For: 4 servings
Time
- Preparation: 9 min
- Cooking: 11 min
- Ready in: 20 min
Chicken collard wraps
Chicken collard wraps
This delightful lunch option delivers a wonderful array of appetizing, textural contrasts and plenty of hunger-quelling dietary fiber.
You can prepare it at night so that you will enjoy your morning dish.
Ingredients
- 2 cups Chicken breast (Chopped, rotisserie)
- 8 leaf Collard greens
- 1 cup Broccoli (sprouts)
- 1 cup Red pepper (chopped and roasted)
- 2 medium carrots (sliced)
- 1 cup Hummus
Instructions
- Cut off the firm and white stalks of the collards.
- Using a sharp knife, you should fillet off the thickest parts of the remaining stalks that run down the backside of the leaves.
- Put two collard leaves to head to foot (stalks at the opposite ends) and partially overlap the leaves.
- Spread a quarter of the hummus down the center and top it with a quarter of each of the chicken, carrot, roasted red pepper, and microgreens.
- Tightly roll the leaves from the bottom, tucking in the sides as you go.
- You need to cut them in half on a bias to serve. If you need, then insert toothpicks to keep the rolls intact.
- You should repeat it with the remaining ingredients.
Nutrition
- Energy: 266 kcal / 1112 kJ
- Fat: 12 g
- Protein: 24 g
- Carbs: 16 g
Servings
- For: 4 Servings
Time
- Preparation: 15 min
- Ready in: 15 min
Chicken and waffle sandwich
Chicken and waffle sandwich
Sandwich meets chicken and sweet potatoes to provide the protein needed for training in a tasty meal or snack that is easy to prepare.
Available year-round if you replace sweet potatoes with classic potatoes or other vegetables.
Ingredients
Waffle
- 3 Egg whites
- 200 g Sweet potatoes
- ¼ cup Green onion (chopped)
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 1 dash Salt
- 1 dash Pepper
Chicken breast
- 114 g Chicken breast (4 oz about)
- 1 dash Paprika
Sandwich topping
- 1 tablespoon Greek yogurt (non-fat plain yogurt)
- ¼ cup Spinach
- 3 sliced Tomato (small ones)
Other
- Coconut oil (to grease the Waffle iron)
Instructions
- Grate a raw sweet potato in a bowl.
- Add 3 egg whites and seasonings to the bowl and mix with a fork.
- Set your waffle iron on medium–high heat and spray with coconut oil to prevent the waffle from sticking.
- Pour the batter onto the waffle iron and spread it evenly.
- Cook it for 5 minutes or until the waffle iron indicates that the waffle is cooked.
- While the waffle is cooking, season the chicken breast (using paprika, cumin, garlic, sea salt, and pepper to taste), and cook in a skillet.
- Build your sandwich wrap and eat it.
Nutrition
- Energy: 477 kcal / 1994 kJ
- Fat: 5 g
- Protein: 53 g
- Carbs: 55 g
Servings
- For: 1 Serving
Time
- Preparation: 30 min
- Cooking: 5 min
- Ready in: 35 min
Low–carb chicken crust pizza
Low–carb chicken crust pizza
This is one of the most tasteful pizzas for all bodybuilders because it combines low-carb and gluten-free parts.
Ingredients
Crust
- 1 and ¼ Chicken breast
- ½ cup parmesan cheese (low-fat)
- 1 dash Black pepper
- 1 tablespoon Italian seasoning
Topping
- ½ cup Mozzarella cheese (fat-free)
- ½ Asparagus (chopped)
- 1 Jalapeno pepper (diced)
- ½ Red bell pepper (chopped)
- 3 tablespoons Pizza sauce (low-calories sauce)
Garnish
- 1 tablespoon Red pepper flakes (crushed)
Instructions
- Set the oven to 230° C (450° F).
- Add the ingredients for the crust to a food processor or high–powered blender.
- Pulse the blend until it is mixed and minced.
- Line a baking sheet with parchment pepper.
- Add the chicken mixture and pat it down to form a thin circle or a large rectangle less than 6mm (¼ inch) thick.
- Bake the chicken crust in the oven for 13 – 15 minutes or until the edges have browned and the chicken has cooked through.
- Remove the crust from the oven and add the toppings in the order listed.
- Return the pizza to the oven and bake for about 6 minutes until the cheese is brown and bubbly.
- Remove it from the oven and garnish it with red pepper flakes.
- Let the pizza cool slightly, which can be much easier to cut and hold than traditional pizza.
Nutrition
- Energy: 263 kcal / 1099 kJ
- Fat: 6 g
- Protein: 46 g
- Carbs: 5 g
Servings
- For: 4 Servings
Time
- Preparation: 14 min
- Cooking: 21 min
- Ready in: 35 min
Marinated chicken with cauliflower rice
Marinated chicken with cauliflower rice
This deliciously seasoned dish is a twist on the classic chicken and rice meal. The cauliflower can help to keep the carb load to a minimum, and Serrano pepper and fresh cilantro will add freshness and heat to your tasty homemade peanut sauce.
Ingredients
- 114 g Cauliflower (chopped, 4 oz about)
- 114 g Chicken thighs (sliced, boneless and skinless)
- 114 ml Coconut milk (about 4 oz)
- 2 tablespoons Peanut butter (natural)
- 1 tablespoon Peanuts (Chopped)
- 2 cups Spinach
- 1 tablespoon Cilantro
- ½ Pepper Serrano Chili
- 2 tablespoons Soy sauce (light)
- 2 teaspoons olive oil
- 1 teaspoon Ginger root (minced)
- 1 clove Garlic (minced)
- 1 teaspoon Curry powder
- ½ teaspoon Coriander
- ½ teaspoon Salt (table salt)
Instructions
- Combine the chicken thighs with olive oil and seasonings and let them marinate for at least 1 hour.
- Cook marinated chicken thighs either on the grill or in the oven.
- When it is cooked, you should set it aside to cool slightly before serving.
- Then, whisk together coconut milk, peanut butter, soy sauce, and chili in a small saucepan.
- You should bring it to a simmer and allow reducing slightly.
- Add cilantro just before serving.
- Heat the cauliflower rice in a large skillet with a little olive oil.
- Cook for 3 – 5 minutes until the cauliflower is tender, and then remove from the heat.
- Add the spinach, letting it wilt.
- Slice the chicken and serve it with cauliflower mixture and sauce.
- Top it with chopped peanuts.
Nutrition
- Energy: 492 kcal / 2057 kJ
- Fat: 32 g
- Protein: 26 g
- Carbs: 25 g
Servings
- For: 2 Servings
Time
- Preparation: 15 min
- Ready in: 1 h 15 min
Chicken curry shirataki noodles
Chicken curry shirataki noodles
This spicy chicken noodle dish is a great source of protein. You can enjoy this intense flavor without worrying about carbs and fat.
Ingredients
- 453 g Chicken breast (thinly cut, 1 lb about)
- 1 package Shirataki noodles
- 1 tablespoon Thai red curry paste
- 1 cup Broccoli (better if Broccolini)
- 1 Red bell pepper (sliced)
- 1 cup Coconut milk (unsweetened)
- 2 tablespoons Coconut oil (extra virgin)
- 1 teaspoon Sriracha
- 2 tablespoons Soy sauce (light)
- ½ teablespoon Lime juice
- ½ teaspoon Turmeric
- ½ teaspoon Coriander
- 1 teaspoon Onion flakes
- 1 teaspoon Cumin
- 1 teaspoon Curry powder
- 1 tablespoon Garlic (minced)
- ½ Onion (diced)
- 2 teaspoons Stevia (granulated)
Instructions
- Heat the coconut oil in a large sauté pan over medium heat.
- Sauté sliced chicken for five to 7 minutes.
- Add Broccolini, onion, red bell pepper, and minced garlic to the pan and continue to sauté the veggies until they begin to soften.
- Add all species and continue to stir.
- Add sweetener, Sriracha, curry paste, lime juice, soy sauce, and coconut milk, and let simmer for 3 more minutes.
- Prepare noodles according to the package's directions.
- Serve noodles in a bowl and top with chicken curry mixture.
Nutrition
- Energy: 349 kcal / 1459 kJ
- Fat: 16 g
- Protein: 37 g
- Carbs: 16 g
Servings
- For: 4 Servings
Time
- Preparation: 3 min
- Cooking: 15 min
- Ready in: 18 min
