Here are four easy and healthy chicken recipes by F&W's Justin Chapple.
1. Chicken-Chile Soup
In a saucepan, heat 3 tablespoon olive oil. Add 2 sliced poblanos, 1 chopped onion, 2 sliced garlic cloves and 1 1/2 teaspoon ground coriander; season with salt. Cook over moderate heat until the chiles are softened, 8 minutes. Add 2 quarts chicken stock; bring to a boil. Add 4 cups shredded cooked chicken and two 15-oz. cans rinsed and drained hominy and simmer for 5 minutes. Season with salt. Serve with cilantro, radishes and lime wedges.
2. Lemony Roast Chicken
On a baking sheet, toss 1/2 pound torn sourdough bread with 4 large quartered shallots, 3/4 cup drained caperberries, 2 quartered lemons and 1/4 cup olive oil. Top with four 12-ounce whole chicken legs; season with salt and pepper. Roast at 400° for 50 minutes.