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Rachel Paul, MS, RD is the go-to Registered Dietitian and nutritionist for food and nutrition advice in college. However, her simple, healthy recipes are staples for CGH readers who are looking to balance staying healthy with a busy schedule. Check out these easy dinners and get ready to feed yourself deliciously with minimal stress.

1. Chicken & Brussels Sprouts

Chicken & Brussels Sprouts

Chicken and Brussels Sprouts
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Ingredients
  1. 1 chicken breast half, raw
  2. 1 cup Brussels sprouts, raw
  3. 1 tablespoon olive oil
  4. 1 dash pepper, ground
  5. 1 Tbsp balsamic vinaigrette
Instructions
  1. 1. Preheat oven to 400 degrees
  2. 2. Spread olive oil on baking sheet
  3. 3. Bake chicken, Brussels sprouts, and pepper for about 35-40 minutes
  4. 4. Eat with vinaigrette, enjoy!
CurvyGirlHealth http://curvygirlhealth.com/
2. Chicken Caesar Salad

Chicken Caesar Salad 1

 

Chicken Caesar Salad
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Ingredients
  1. 1 chicken breast half, raw, cut into medium-sized pieces
  2. 2 cups greens
  3. 1 tablespoon fresh parmesan cheese, shredded
  4. 1 ½ tablespoons balsamic vinaigrette
Instructions
  1. 1. With cooking spray, stir-fry chicken pieces on stove-top, medium heat, until no longer pink
  2. 2. Combine all ingredients.
CurvyGirlHealth http://curvygirlhealth.com/
3. Chicken Kabobs

Chicken Kabobs 2

Chicken Kabobs
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Ingredients
  1. 1 chicken breast half, raw, cut into medium-sized pieces
  2. 9 mushrooms
Instructions
  1. 1. Preheat oven to 400 degrees
  2. 2. Spear chicken pieces and mushrooms
  3. 3. Cook for 20 minutes.
CurvyGirlHealth http://curvygirlhealth.com/
4. Chicken Pasta Casserole

Chicken Pasta Casserole 1

Chicken Pasta Casserole
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Ingredients
  1. 1 1/2 cups pasta, 100% whole wheat, any shape, uncooked
  2. 2 chicken breast halves
  3. 1/2 cup pasta sauce
  4. 1 can tomatoes
  5. 1/3 cup mozzarella cheese, shredded
  6. Dash, crushed red pepper
Instructions
  1. 1. Preheat oven to 350 degrees
  2. 2. Cook pasta on stove
  3. 3. Cut chicken breast into small pieces
  4. 4. Add pasta, chicken, sauce, and tomatoes in a large bowl and mix
  5. 5. Place into a oven-safe baking container
  6. 6. Cook for ~30 minutes
  7. 7. Sprinkle with cheese and red pepper and serve HOT!
CurvyGirlHealth http://curvygirlhealth.com/
5. Chicken Pineapple Mushroom

Chicken Pineapple Mushroom 1

Chicken Pineapple Mushroom
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Ingredients
  1. 1 chicken breast half
  2. 1 cup frozen mushrooms, sliced
  3. ¾ cup pineapple tidbits, frozen
  4. Olive oil, 1 tablespoon
  5. Dash salt, pepper
Instructions
  1. 1. Stir-fry chicken with olive oil on stove-top, medium heat, until no longer pink
  2. 2. Add pineapple and mushrooms, cover pan for ~7 minutes
  3. 3. Add salt and pepper.
CurvyGirlHealth http://curvygirlhealth.com/
6. Kale & Quinoa Bowl

Kale&Quinoa Bowl

Kale & Quinoa Bowl
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Ingredients
  1. 1 bunch greens, e.g. kale
  2. 1/4 cup quinoa
  3. 1 chicken breast half
  4. Cooking spray (I use canola oil)
Instructions
  1. 1. Cook quinoa for 30 minutes in covered pan - initially boil and then let simmer
  2. 2. Cook chicken breast in a covered pan for about 15 minutes on medium-low heat, turning occasionally. Check that the pink is gone in the center!
  3. 3. Steam or lightly stir-fry greens.
  4. 4. Combine all ingredients and enjoy!
  5. Combine and serve - my favorite dressing is 2 Tablespoons of sesame-peanut sauce
CurvyGirlHealth http://curvygirlhealth.com/
7. Easy Chicken Salad

Easy Chicken salad 1

Easy Chicken Salad
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Ingredients
  1. 2 teaspoons light mayo
  2. 1 chicken breast half
  3. 2 stalks celery, chopped
  4. 1 tablespoon raisins
Instructions
  1. 1. Cook chicken breast in a covered pan for about 15 minutes on medium-low heat, turning occasionally. Check that the pink is gone in the center!
  2. 2. Combine all ingredients.
CurvyGirlHealth http://curvygirlhealth.com/
8. Chicken Stir-Fry

Chicken Stir-Fry 1

Chicken Stir-Fry
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Ingredients
  1. 1 chicken breast half
  2. 1 cup peas in their pods
  3. 1 sweet pepper, chopped
  4. 1 cup mushrooms, any variety
  5. Dash salt, pepper
Instructions
  1. 1. Cut chicken breast into bite-size pieces
  2. 2. Cook all ingredients in a covered pan for about 15 minutes on medium-low heat
  3. 3. Add salt and pepper.
CurvyGirlHealth http://curvygirlhealth.com/
9. Chicken Waldorf Salad

Chicken Waldorf Salad 2

Chicken Waldorf Salad
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Ingredients
  1. 1 chicken breast half
  2. 2 cups greens
  3. ½ apple, chopped
  4. 1 tablespoon raisins
  5. 2 Tablespoons balsamic vinaigrette
Instructions
  1. 1. Cook chicken breast in a covered pan for about 15 minutes on medium-low heat, turning occasionally. Check that the pink is gone in the center!
  2. 2. Combine ingredients.
CurvyGirlHealth http://curvygirlhealth.com/
10. Grilled Chicken & Vegetables

Grilled Chicken and Veg 1

Grilled Chicken & Vegetables
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Ingredients
  1. 1 chicken breast half
  2. 1 bunch asparagus
  3. 1 cup mushrooms
  4. Cooking spray
Instructions
  1. 1. Spray pan, heat chicken until no longer pink (~10 minutes)
  2. 2. Add asparagus and mushrooms
  3. 3. Stir-fry mixture for 5-8 minutes.
CurvyGirlHealth http://curvygirlhealth.com/
11. Greens & Ground Turkey

Greens and Ground Turkey

Greens & Ground Turkey
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Ingredients
  1. 1/2 pound ground turkey
  2. 1/2 sweet bell pepper, raw, chopped
  3. 6 cups kale, raw, chopped (or other greens)
  4. 1/2 onion, raw, chopped
Instructions
  1. 1. Spray pan, stir-fry meat until no longer pink (cooking on low for a longer time usually works better)
  2. 2. Add onion, bell pepper, and kale
  3. 3. Stir-fry mixture for 5-8 minutes.
CurvyGirlHealth http://curvygirlhealth.com/

Rachel Paul, MS, RD is the go-to Registered Dietitian and Nutritionist for food and nutrition advice in college. She is here to help you stay healthy during this important time in your life – balancing academics, social life, and sleep is hard enough! Rachel believes that listening to your body, eating the foods you love, and incorporating health along the way is the best way to succeed in the long-term. You can find recipes, guidance, and more at www.collegenutritionist.com. You can also follow her on Twitter, Pinterest, and Instagram at @NutritionistU. Rachel received her Bachelor of Science in nutrition and Master of Science in public health nutrition at Case Western Reserve University. She is now in school for her PhD in behavioral nutrition at Teachers College, Columbia University. read more about