Four Healthy Alternatives To Chicken…..

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Eating chicken has become synonymous with eating healthy, and it’s a common assumption that chicken and fish make up the gamut of healthy protein.  But there are several alternatives to chicken that offer flavors all their own.  If you don’t have a local hunter buddy, these foods may take some work to locate, but they’re worth checking out if you want to expand your menu into other healthy protein sources.


Because of its extremely low saturated fat content, rabbit is one of the foods of choice for heart disease patients and the elderly.  The meat is 100% white meat, and you can expect rabbit to have a very mild flavor, with very little “gamey” taste.  Recipes for rabbit commonly call for extended cooking times, and the FDA suggests cooking rabbit in the oven for not less than one hour, and making certain the meat achieves a temperature of at least 160-degrees Fahrenheit.  Owing to its exceptionally low fat content, may recipes for rabbit recommend stewing.

A single 3-ounce serving of rabbit contributes just 3-grams of fat, and so contains just 147 calories.  However, at 28-grams of protein, that 3-ounce serving is a muscle building powerhouse.  Rabbit is also a great source of iron, with a single serving contributing about 23% of your recommended daily allowance of iron.


Derived from another North American game animal, venison is the meat harvested from deer, and was a favorite of Native American Indian tribes.  A 3-ounce serving of venison contains even less fat than rabbit, contributing just 2-grams of fat to your diet.  Like rabbit, the low fat content demands careful attention in the kitchen.  Recipes commonly include slow cooking methods to tenderize the meat, with the crockpot being a favored kitchen tool.  Slow grilling can provide very tasty meals if careful attention is given by the chef.  Venison goes well with red wine, making for an antioxidant laden meal.

Owing to the extremely low fat content, a 3-ounce serving of venison has even fewer calories than a serving of rabbit, coming in at a mere 128-calories, less than 2-grams of saturated fat, and 26-grams of protein.


Estimates suggest that at one time, there were as many as 30 million prairie bison in the United States.  Commercial hunting pressure in the early 1900’s, encouraged by the U.S. government, decimated those numbers, but restoration efforts over the last 30-years have allowed these massive creatures to return to their home range.  Interest in bison for commercial purposes has increased again, and from a nutritional standpoint, it’s understandable.  A 3-ounce serving of bison contains about 5-grams of fat, and has just 145-calories.

Although bison has a low fat content, it’s slightly higher in fat than venison or rabbit, which makes cooking bison slightly more forgiving to the chef.  Still, most recipes call for slow cooking, and careful attention is required on the grill.  Recipes for bison burgers often recommend mixing bison with fats to keep them juicy, but this should be avoided when possible, as it adds unnecessary calories.  When cooking steaks, most experts recommend the use of tongs, rather than a fork, for turning bison on the grill.  Using tongs avoids puncturing the steak, which would release the all-important tenderizing juices.


Once favored by kings, quail are the closest cousins to chicken on this list, and one of the easiest to locate.  Quail are very small birds, so a single quail breast is typically between 3-5 ounces in size, making it the perfect serving size.  It’s not uncommon to see quail, usually in 2-breast packages, in the frozen meat section at your local grocer.

In sharp contrast to the recommended slow cooking methods for the other protein sources on this list, most experts recommend cooking quail on intermediate heat for no more than 10-minutes.  The short cooking time will seal in flavors and keep the meat from drying out.  If you want to try your hand at roasting, try sealing the meat first by searing quickly over high heat and then popping them in the roaster.

Expect your efforts to reward you with a meat that is slightly more gamey than you’ll expect from chicken, but also sweeter, and in contrast to chicken, well complimented by red wine.  Nutritionally, quail is lower in fat than chicken, with a single serving providing just 2-grams, and no saturated fat.  Although lower than the other foods on this list, quail still has more protein than a single serving of chicken (13-grams), and the low fat content means a single serving of quail has a mere 69-calories.

As you can see from this short list, the options for someone who wants to eat healthy, yet still enjoys steaks and burgers, extends well beyond chicken or fish.  Cooking these foods requires some adjustment on the part of the chef, as the low fat content makes it very easy to overcook these foods.  But with a little effort, there are many options that can provide meat lovers with alternatives that even exceed the health benefits of chicken.

About the author: Greg Hayes is the author of Live Fit Blog, a blog about healthy living, weight loss, and what it means to be a father, friend, husband, and much more.


  1. Grok says

    Tip: Learn to hunt. You can fill your freezer with this yummy stuff fairly cheaply like I do, unless you think you need all the fancy hunting gimmicks.

  2. Greg says

    Chris — Thanks for the opportunity to participate in your blog.

    Grok — I’ve been hunting since I was about 9-years old. It has provided me the opportunity to enjoy foods that are both healthier (free range) and tastier than the standards from the grocery case. But non-hunters can turn up these tasty foods as well. Some can now be found in the grocery, while others would need to be ordered online.

  3. Dave T says

    I went to a bison grill after a hiking trip in Zion National Park in Utah. Best meal I ever had.

    Thanks for the list!

  4. Deb says

    I had no ideas that these were such healthy choices. I occasionally see quail and bison on restaurant menus and it’s interesting to find out more about their health benefits.

  5. Adam Martin says

    I have had/used venison as an alternative, but never even thought of rabbit as an option. What does it taste like for those who have had it? It also seems like it might take a while to prepare.

    @ Adam: It is a bit more gamey than beef for instance with a stronger flavour. It is also very lean which makes it a tad more delicate when cooking….

  6. Luke M-Davies says

    Had Rabbit when I was away in Genoa, Italy recently. The Ligurian traditional seasoning made it taste delicious! You don;t get that much meat on your bone though I have to say but I nice change to chicken!

  7. CO says

    I appreciate this post for the motivations behind it, but as a person who has rabbits as indoor pets, it is quite heartbreaking to read about them as meat. They are the only animal that Westerners keep both as pets, but also raise as a meat source. Thanks for letting me say my piece.

  8. Jared says

    Thanks for this list. I was just discussing with my wife yesterday about cutting out red meat. And sometimes we just get tired of eating chicken all the time. Perfect timing.

  9. Farnoosh says

    Hmmm. Gosh those are out for me. I went vegan 2 days ago in a moment of curiosity, dare and well, wonder! I was hoping there’d be alternatives I could use but I never even really liked chicken that much ….Sigh, life of a vegan begins with a rough start!

  10. ravi says

    brock lesnar who’s a famous mma fighter and avid hunter was diagnosed with diverticulitis b/c of his love of fiber-lacking animal flesh ( Lack of fiber wreaks havoc on the digestive track. If you like meat I would suggest trying out fake meat products made from wheat protein, soy, mushrooms, etc. It’s not quite like the taste of a steak but it won’t cause your intestine to be clogged up or cause any health problems in the long run. God bless.

  11. Judy L. Borowik says

    Just a thought, if anyone of you care, some of these alternatives are not clean meats. I’m not Jewish, and you don’t have to be in order to eat foods that are clean. Just saying from a health perspective, which more people today are trying to be, more healthy. Google clean meats vs unclean and you will be surprised what your eating. If you care, if not…….well that’s up to you.


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