There’s something truly special about ground chicken—it’s versatile, lean, and absolutely delicious when prepared with intention. This healthy ground chicken recipe is my go-to for weeknight dinners that feel anything but boring. Whether you’re looking to lighten up your usual taco night or create something completely new, ground chicken is your secret weapon.
I’ve been making this recipe for years, and honestly, it’s become a staple in our kitchen rotation. The beauty of ground chicken lies in its ability to absorb flavors beautifully while keeping your meal on the lighter side. Unlike beef, which can feel heavy, chicken gives you that satisfying, protein-packed meal without any guilt attached. Plus, it’s incredibly budget-friendly and cooks up in minutes.
What makes this recipe truly the best isn’t just one ingredient or technique—it’s the combination of everything working together in perfect harmony. I’m talking tender, juicy ground chicken that’s seasoned to absolute perfection, cooked with fresh vegetables and aromatics that build layers of flavor. The key is not to overcook the chicken and to season generously throughout the cooking process.
You can serve this over rice, in lettuce wraps, over salads, or stuffed into peppers. The possibilities are truly endless, which is why this has become my favorite protein to keep on hand. I always make extra because it reheats beautifully and works wonderfully for meal prep throughout the week. Your family will be asking for this recipe again and again!
If you love ground chicken, you might also enjoy our Ground Elk Tacos for a fun game-day twist, or try our Easy Birria Recipe for something more indulgent. Don’t forget to check out our Best Mild Taco Seasoning to customize your flavors, and pair it with our Street Corn Dip for a complete meal experience. For a fresh side dish, our Longhorn Brussel Sprouts are the perfect complement.
For more inspiration on ground poultry cooking techniques, check out Serious Eats or Bon Appétit for professional tips. You can also find excellent healthy protein preparation guides at New York Times Cooking for culinary inspiration.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1.5 pounds ground chicken (93% lean preferred)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced into small pieces
- 1 cup diced zucchini
- 2 teaspoons ground cumin
- 1.5 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup low-sodium chicken broth
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons diced jalapeño (optional, for heat)
- 1 tablespoon tomato paste
Instructions
- Heat the extra virgin olive oil in a large skillet over medium-high heat. Once the oil is shimmering and just starting to smoke slightly, you’re ready for the next step.
- Add the ground chicken to the hot skillet, breaking it up with a wooden spoon as it cooks. Continue breaking the chicken into small, uniform pieces for about 5-7 minutes until it’s mostly cooked through and no longer pink. Avoid stirring constantly—let it sit for 1-2 minutes between stirs to develop a slight golden color.
- Once the chicken is mostly cooked, carefully drain any excess liquid from the pan if needed, but leave about 1 tablespoon of the rendered fat as this adds incredible flavor.
- Reduce heat to medium and add the diced onion to the skillet. Stir well and cook for 3-4 minutes until the onion becomes translucent and fragrant.
- Add the minced garlic and cook for another 1 minute, stirring constantly to prevent burning. You’ll know it’s perfect when you can smell that gorgeous garlic aroma.
- Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and coat the chicken pieces.
- Add the diced red bell pepper and zucchini to the skillet, stirring to combine everything. Cook for 3-4 minutes until the vegetables start to soften slightly.
- Sprinkle the ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper over the mixture. Stir thoroughly to ensure all the spices are evenly distributed throughout the chicken and vegetables.
- Pour the chicken broth into the skillet and stir well, scraping up any browned bits from the bottom of the pan. These bits are pure flavor!
- Reduce heat to medium-low and let the mixture simmer for 5-8 minutes, allowing the flavors to meld together beautifully and the liquid to reduce slightly.
- Remove from heat and squeeze fresh lime juice over the mixture. Stir in the chopped cilantro and jalapeño if using.
- Taste and adjust seasonings as needed—you might want more lime, salt, or a pinch more cayenne depending on your preferences.
- Serve immediately over rice, in lettuce wraps, over salads, or however your heart desires!
Pro Tips
Don’t overcook the ground chicken as it can become dry and tough. The moment it’s no longer pink is when you should move on to the next step. Ground chicken cooks faster than beef, so keep a close eye on it.
For best results, purchase ground chicken from the butcher counter rather than pre-packaged when possible. Ask them to grind it fresh, and you’ll notice a significant difference in texture and flavor.
Make sure your pan is hot before adding the chicken. A properly heated skillet ensures the chicken develops a slight golden color rather than steaming in its own juices.
Don’t skip the fresh lime juice at the end—it brightens all the flavors and adds a freshness that makes this dish truly shine.
SEARVING SUGGESTIONS
Serve over white or brown rice with black beans on the side for a complete meal. Add avocado slices, diced tomatoes, and a dollop of Greek yogurt for extra creaminess.
Spread this mixture into lettuce cups (butter lettuce or romaine work beautifully) for a low-carb option. Top with shredded cabbage and a drizzle of lime crema.
Toss with cooked quinoa and roasted vegetables for a grain bowl situation. Add a fried egg on top for breakfast-for-dinner vibes.
Stuff into bell peppers that have been halved and seeded, then bake at 375°F for 25-30 minutes for a beautiful presentation.
Use as a filling for tacos with your favorite toppings. This works wonderfully in soft tortillas or crispy shells.
STORAGE AND MEAL PREP
This recipe keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually deepen slightly as it sits, making it perfect for meal prep.
You can freeze this dish for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
To reheat, simply warm in a skillet over medium heat, adding a splash of chicken broth if needed to restore moisture. Microwave reheating works too but tends to dry it out slightly more.
NUTRITIONAL INFORMATION
This recipe is naturally high in lean protein and relatively low in calories, making it perfect for health-conscious eating. One serving contains approximately 250-300 calories, depending on portion size and serving method.
Ground chicken provides excellent B vitamins, selenium, and phosphorus. The addition of fresh vegetables boosts fiber content and adds essential micronutrients.
This recipe is naturally gluten-free and works wonderfully for paleo or keto diets when served over cauliflower rice or salad greens instead of regular rice.
CUSTOMIZATION OPTIONS
Add diced pineapple for a sweet and savory twist. Cook it with the vegetables for a Hawaiian-inspired version.
Incorporate different vegetables based on what you have on hand—mushrooms, green beans, or spinach all work beautifully.
Experiment with different spice blends. Try Italian seasoning for a Mediterranean version or ginger and soy sauce for an Asian-inspired variation.
Add a splash of coconut milk for creaminess without heavy cream.
Top with crispy bacon bits and cheese for a more indulgent version when you’re not strictly watching calories.