7 Healthy Chicken Meals Your Kids Will Actually Enjoy Eating

This is my SWW spin on spaghetti Sundays. While I love pasta, spaghetti squash contains B vitamins and fiber, plus the kids have a blast scooping the squash out of the boats.

Serves 4 to 6

Ingredients:

1 spaghetti squash, cut in half lengthwise with seeds removed

2-4 chicken breasts, pounded thin

1 egg, whisked

½ cup almond flour

1 teaspoon Italian seasoning

1 jar Rao’s marinara (or your favorite sauce)

2 tablespoons fresh basil, chopped

¼ cup shredded parmesan cheese

¼ cup fresh baby mozzarella balls

Salt and pepper to taste

Instructions:

Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper and set aside.

Put both halves of spaghetti squash skin side up, and poke the skin with a fork to pierce holes in it. Flip each one, and spray the insides with avocado oil spray, salt, and pepper. Flip back skin side up, and bake in the oven for 35-40 minutes. Once cooked, remove from the oven and allow to cool before scraping out the squash. Use a fork to remove squash from each half. Set aside while preparing the chicken. Whisk, almond flour and all other chicken seasonings into a shallow bowl and set aside. In another shallow bowl, whisk an egg and add some salt and pepper and set aside.

One piece at a time, dip the chicken breasts into the egg coating evenly, then dip it into the dry mixture coating evenly. Do this until the chicken runs out, placing each piece evenly onto the baking sheet. Spray the top of each chicken breast with avocado oil cooking spray.

Place into the oven halfway through the cooking of the squash, and cook for about 18-20 minutes, or until the chicken reaches an internal temperature of 160 degrees. Once the chicken is cooked through, remove from the oven and add some marinara sauce to the top of each breast. Add some parmesan and mozzarella cheese on top of each, and set oven to broil. Broil the tops of each chicken for a few minutes or until the cheese is bubbly and brown.

Toss remaining sauce in a bowl with the spaghetti squash and place into bowls. Place cooked chicken parm on top of each bowl and garnish with fresh basil and enjoy!

As a working mom, sometimes I’ve got very little time to get dinner ready and feed my hungry kiddos. This one-sheet chicken recipe does the trick by providing a solid, nutritious meal for the whole family.

Serves 3-4

Ingredients:

For the chicken:

1 pound chicken thighs, boneless and skinless

1 egg, beaten

¼ cup grated parmesan cheese

½ cup almonds flour

1 teaspoon paprika

1 teaspoon italian seasoning

½ teaspoon garlic powder

Salt and pepper to taste

Avocado oil spray

For the sauce:

2 tablespoon lemon juice

¼ cup White wine vinegar

½ cup chicken bone broth

1 teaspoon avocado oil

2-3 tablespoon capers, drained and roughly chopped

1 tablespoon parsley, chopped

For the vegetables

1 zucchini, cut into chunks

2 carrots, peeled and cut into rings

1-2 cup broccoli florets

1-2 cup fingerling potatoes

Garnish: Extra chopped parsley and lemon slices

Instructions:

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside. Whisk parmesan cheese, almond flour and all other chicken seasonings into a shallow bowl and set aside. In another shallow bowl, whisk an egg and add some salt and pepper and set aside.

One piece at a time, dip the chicken thighs into the egg coating evenly, then dip it into the dry mixture coating evenly. Do this until you’ve covered all the chicken, placing each piece evenly onto the baking sheet. Spray the top of each chicken thigh with avocado oil cooking spray.

For the vegetables, add them all to a bowl and sprinkle with salt, pepper, and spray with avocado oil spray. Mix well, and spread onto the baking sheet next to the chicken. Place into the oven and bake for 30 minutes, or until the chicken and potatoes are cooked through.

While the chicken is cooking, whisk together all sauce ingredients into a bowl and set aside. 5-10 minutes before the chicken and vegetables are done cooking, pour some sauce on top of the chicken and place back into the oven to finish cooking.

Before serving, pour the remaining sauce on top of the chicken and vegetables and garnish with parsley and lemon slices and enjoy!

For those moms out there with multiple kids, we know it can be difficult when each one has their own particular tastes. Celebrate each of your child’s unique flavor preferences with this easy-to-assemble bowl.

Serves 2-4

Ingredients:

1 pound chicken breast, cooked and shredded

⅓ cup Primal Kitchen BBQ sauce (or your favorite BBQ sauce)

1 bag shredded coleslaw veggie mix

2 tablespoon avocado oil mayo

2 tablespoon fresh cilantro, chopped

1 tablespoon coconut aminos

1 tablespoon white vinegar

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon ground black pepper

Garnish: Extra chopped cilantro

Instructions:

In a bowl, toss the chicken with the BBQ sauce until incorporated. Set aside.

In a mixing bowl, add all remaining ingredients and massage the avocado oil mayo and other ingredients into the cabbage well.

Divide the slaw into bowls and top with chicken and extra cilantro and enjoy!

One of our favorite holidays is Thanksgiving and I try to recreate it with this warming, yummy roasted chicken. My kids love to have it with sides of sweet potatoes and green beans. Bonus for parents: leftovers are great for next-day salads.

Serves 4-6

Ingredients:

1-2 lbs bone-in chicken pieces (drumsticks, thighs, chicken breasts)

1 tablespoon ghee

¼ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon thyme

½ teaspoon oregano

Garnish: freshly chopped parsley and lemon slices

Instructions:

Preheat the oven to 350 degrees. Line 1-2 baking sheets with parchment paper and set aside.

In a large bowl, add all chicken pieces and seasonings and mix well to incorporate. Place chicken pieces evenly onto a baking sheet, not overcrowding and placing them too closely. Bake for 30-45 minutes, or until golden and cooked through. Garnish with lemon and freshly chopped parsley and serve alongside a big green salad and sweet potatoes and enjoy!

Kids carry germs – so it’s inevitable that someone will come home sick with whatever is going around at school. The colorful veggies in this soup immediately cheer my kids up, and the minced garlic can help to fight off belly aches or colds.

Serves 6-8

Ingredients:

2 tablespoons avocado oil

½ cup yellow onion, chopped

2 cloves garlic, minced

1 cup celery, roughly chopped

1 cup carrots, roughly chopped

1 yellow squash, roughly chopped

1 zucchini, roughly chopped

1 small sweet potato, roughly chopped

2 cup cauliflower florets, roughly chopped

5 cup chicken bone broth

2 cup low fat coconut milk

Salt and pepper to taste

2-3 chicken breasts (cooked and shredded)

Instructions:

In a large pot over medium heat, add the avocado oil. Saute the onions, garlic, and celery, stirring often for about 3 minutes.

Add all remaining vegetables and cook for an additional 4 minutes. Once the veggies are translucent and soft, add in the chicken bone broth and some salt and pepper and reduce the heat to medium-low. Place the lid on and simmer for about 20 minutes, or until the potatoes are cooked through.

Once cooked, turn off the heat and puree the soup with an immersion blender. Do this carefully as the soup is very hot. Blend until the soup is mostly smooth, but slightly chunky. Add in the coconut milk with more salt and pepper and stir. Taste, and adjust seasoning as desired. Stir in the cooked shredded chicken, or add it on top of each soup bowl when ready to serve!

Who doesn’t love a fiesta moment? These can be thrown together in under 10 minutes and feel satisfying, filling, and fun. Plus, the whole family can get involved in prep, and it’s customizable. My kids love to help me chop up the toppings and add their favorites.

Serves 4-6

Ingredients:

1 pound chicken thighs, sliced

½ teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon chili powder

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon ground black pepper

Avocado oil spray

Tortillas of choice

Optional taco fillings: Sliced tomatoes, chopped cilantro, sliced avocado, shredded lettuce

Instructions:

In a medium sized bowl, add all seasonings and chicken pieces and coat evenly. In a large pan over medium heat, spray evenly with avocado oil spray. Add the chicken pieces in a single layer and cook on each side for about 4 minutes, or until golden and cooked through. Remove from the heat and set the chicken aside while preparing the rest of the taco ingredients. Assemble tacos and enjoy!

This dish gives you all the feels of Chinese take-out with a few healthy swaps. Serve on top of a mix of cauliflower rice and traditional white rice.

Serves 4-6

Ingredients:

For the chicken:

1 ½ pounds boneless skinless chicken breast tenders, cut into 1 inch cubes or chunks

½ teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon ginger powder

1 teaspoon arrowroot powder

1 teaspoon toasted sesame oil

½ teaspoon red chili flakes (optional)

1 tablespoon minced garlic

1 tablespoon avocado oil spray

For the sauce:

½ cup coconut aminos

2 tablespoon maple syrup

2 tablespoon rice vinegar

1 tablespoon sesame seeds

Instructions:

In a mixing bowl, combine all chicken ingredients except for the oil and make sure each piece of chicken is nice and coated in the seasonings and arrowroot.

In a large saute pan on medium heat, add the avocado oil. Add the chicken pieces in an even layer and cook for 5-6 minutes, while flipping halfway through cooking. Remove from the pan once cooked into a bowl.

Prepare the sauce by mixing all the ingredients in a small bowl. Add to the chicken and coat evenly. Serve with cauliflower rice, chopped snap peas, or quinoa and top with extra sesame seeds and red pepper flakes and enjoy!