Chicken for dinner, again? Recharge your repertoire by browsing more than 60 of our favorite recipes, ranging from traditional chicken soups and roasts to internationally inspired fare. Come explore the many ways to prepare this healthy dinnertime favorite. Use organic chicken whenever possible to reduce your intake of toxins.

Grilled chicken gets a fresh, fruity upgrade with addition of cherries, arugula, and a simple dressing of chopped shallot with oil and vinegar.

A classic grilled-chicken sandwich gets perked up with heart-healthy avocado and antioxidant-rich mango and bell peppers.

This version of the traditional North African dish gets its protein from both the braised chicken  and the quinoa that takes the place of the usual couscous. Carrot and raisins lend a sweet flavor.

Barley adds more protein to the chicken breasts in this take on a cool-weather staple. The grain brings fiber, too, as does the whole-wheat phyllo dough.

This hearty, warming soup gets a creamy texture from sweet potato and almond butter, while collards bring antioxidants and iron.

Get the heat of hot wings without the skin or fat in this take on the protein-packed game day classic.

Good any time of the year, this simplified version of the French poule au pot (or chicken in a pot) is particularly comforting in fall and winter, thanks to the addition of hearty root vegetables to the brothy cooking liquid.

Cumin and cayenne give this Southwestern-inspired grilled chicken cutlet in this dish heat, while pumpkin seeds and cabbage make it crunchy.

This quick chicken-cutlet dish gets Moroccan flavors from cumin, cayenne, raisins, and couscous. Spinach gives fiber and iron.

To make this version of the Lousiana classic, brown dry flour scattered and stirred in a pan to take the place of the flour-and-butter roux of the original. Most of the protein comes from chicken thighs, while the addition of one single link of andouille sausage brings flavor without too much fat.

Elevate plain old roast chicken with the addition of thyme, pomegranate seeds, and a pomegranate-juice glaze.

For a hearty, warm-weather evening meal, try this brunch favorite for dinner. A little chicken goes a long way -- this recipe for six calls for a single 8-ounce breast -- but tomatoes, corn, and potatoes boost the nutritional value.

Skinless chicken breasts are a great source of protein: With about 40 grams in a six-ounce portion, they're on par with beef, yet far leaner: They have approximately five grams of fat and are, of course, carb-free.

No skin doesn't have to mean no flavor, however. Whole-grain crackers and walnuts make a great substitute for traditional breadcrumbs, while mushrooms and spinach can provide a delicious, hearty stuffing.

This tasty curry chicken recipe is made with Almond Dream, a nondairy source of antioxidants, vitamins, and calcium.

Gentle simmering and a tongue-tickling sauce keep lean chicken breast meat juicy and flavorful.

Skinless breast meat dipped in egg whites and ground whole-wheat crackers forms a good-for-you chicken parmigiana.

This recipe was created with flexibility in mind, and it's a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.

Cold cucumber adds a refreshing crunch to this Asian-inspired dish. Brown rice soaks up the green tea, giving it a delicate, earthy taste.

This oven-baked recipe is every bit as crispy and satisfying as fried chicken, without all the fat. 

For the most flavor and juiciness, we cooked the chicken on the bone in this recipe.

Chicken breasts gain a smoky richness and a little heat from marinating in adobo, a tangy Mexican chile sauce.

Lime juice and olive oil dress the salad greens, echoing the chicken's marinade and tying the dish's flavors together with minimal calories.

This version of chicken soup is brimming with healthful beans, carrots, and bitter greens.

This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.

Roasted tomatillos and two types of chiles, packed with vitamin C, are blended into an intensely flavorful sauce.

Low-fat yogurt is brimming with beneficial bacteria that aid digestion. Choose whole-wheat pita bread over refined-white versions for additional fiber.

Jicama, a type of root vegetable, makes a great stand-in for more traditional water chestnuts, giving the dish a nice crunchy element. Eat this dish on its own or with a little steamed brown rice.

When preparing the marinade for the chicken, reserve some before placing the chicken into it to use as a sauce.

Mushrooms and bok choy are full of antioxidants. Along with scallions, dill, ginger, and chiles, they give this soup its nuanced taste.

Buying grains like couscous in bulk keeps down the cost of this Moroccan-inspired dish.

This recipe is elegant enough for a holiday dinner table but easy enough to prepare even during the busiest time of the year. Two three-pound chickens will serve eight guests.

Charmoula is a spicy Moroccan marinade that typically contains paprika, cumin, and garlic. Turmeric turns the couscous the color of the brilliant summer sun. For serving, spread the couscous on the plate in a sunburst.

Vitamin B12, found in chicken, helps make the soothing neurotransmitter GABA. The folate in the greens is another dopamine booster.

Turmeric combined with red curry powder makes a plain breast of chicken anything but.

When it's no longer winter but not quite spring, a savory stovetop braise, served over rustic grains like farro, makes a comforting weeknight meal. 

This dish benefits the eyes: The spinach, corn, and avocado all deliver on either lutein or zeaxanthin, or both. Other antioxidants present include vitamin E (almonds), selenium (chicken), and catechins (grapes).

This is a version of the classic Chinese hot-and-sour soup. Unlike the traditional version, though, this broth is very light. If you cannot find the mushrooms or other ingredients, improvise.

Adding pears to a traditional roast chicken gives it moisture and a slight sweetness.

This immunity-boosting dish is great paired with a slice of thick-cut whole-grain bread or a serving of healthy brown rice.

This quick-cooking, one-pan supper shaves precious minutes off prep time simply by substituting couscous for more familiar rice.

If you can't locate a green (unripe) mango, pick a firm one. To store, refrigerate carrot and mango mixture, grilled chicken (unsliced), and cleaned lettuce leaves, separately, up to one day.

They may be tiny, but pumpkin seeds pack a powerful nutritional punch.

Spanish for "little tomatoes," tomatillos are most delicious in their green state. Rinse them after you peel away the husks to remove any sticky coating.

Serve this stewlike chicken dish over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth. Fresh thyme, ginger, raisins, and chickpeas reinforce the Mediterranean theme.

You can make your own delicious dressing for this salad with low-fat buttermilk, or lighten the richer salad-bar version by adding a dash of lemon juice or vinegar.

Nutty, high-fiber barley becomes even more compelling with the addition of sweet figs and chicken.

The pineapple-cilantro rice adds a kick to the traditional jerk chicken fare.

For milder salsa, remove and discard the jalapeno seeds before chopping.

Be sure to serve this dish with extra sauce on the side.

To prevent the arugula from wilting, let the chicken cool slightly before serving.

The tapenade in this wrap adds healthy fats, while artichoke hearts and tomato bring fiber to the table. 

Often used in Thai, Vietnamese, and Indian cooking, lemongrass adds a fresh, clean, citrus note. Rich in citral (the main ingredient in lemon peel), the stalk helps aid digestion, as does the ginger. 

Making these spirals involves nothing more complicated than topping pounded chicken breasts with pesto, rolling them up, and securing them with toothpicks.

Before grilling, soak the toothpicks or skewers in water for 30 minutes to prevent them from burning. Butterflying the chicken -- splitting each piece in half and fanning it open like a book -- creates two layers. They make tasty "sandwiches" with tomato and basil.

Crisp orange-chicken spring rolls are served with sweet-and-sour chile sauce.

For a midday pick-me-up, indulge in a well-stacked sandwich. Grilled chicken and garlicky white-bean spread supply protein, while escarole adds folate. Multigrain bread helps sustain energy (the soft white variety can make energy flag). 

This salad features madras curry powder, a blend of spices that includes turmeric, coriander, cumin, and cinnamon -- all of which are antioxidants, anti-inflammatories, and detoxifiers. Use organic chicken whenever possible to reduce your intake of toxins.

Packed with omega-3 fatty acids, walnuts add richness to this light breading; the coating keeps the chicken moist. For longer shelf life, store nuts in the freezer.

An Asian-inspired chicken soup features a delicate mushroom broth laced with fresh ginger, garlic, jalapeno, and black peppercorns. For a heartier version, add cooked and drained soba or udon noodles, or serve brown rice on the side. 

Grilling ears of corn in the husks before cutting off the kernels gives the resulting wraps a smoky-sweet taste.

Browning the chicken adds another layer of flavor to this hearty stew. Cook it in two batches to ensure that the chicken browns properly and doesn't steam. The caramelization on the chicken and on the bottom of the pan is what flavors the stew.

A two-level fire ensures crisp skin and moist, evenly cooked meat. To create two levels of heat in a charcoal grill, spread some of the hot coals in a thin layer over half of the grill and pile the remaining coals on the other side.