20 Delicious Low Calorie Chicken Recipes for Healthy Eating

Just because you’re watching your calories doesn’t mean you have to sacrifice flavor! If you’re looking for delicious, satisfying chicken dishes that won’t derail your healthy eating goals, you’ve come to the right place. From quick weeknight dinners to comforting classics with a lighter twist, these 20 low-calorie chicken recipes prove that eating well can be absolutely delicious. Let’s dive into these mouthwatering options!

Lemon Garlic Baked Chicken Breast

Sear this lemon garlic baked chicken breast into your weekly rotation—it’s juicy, zesty, and ridiculously easy. Skip the bland chicken drama and lock in flavor with a bright, herb-kissed marinade that caramelizes beautifully in the oven. Ready in under 30 minutes, this dish delivers restaurant-quality results with minimal effort.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 3 tbsp extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 4 garlic cloves, finely minced
• 1 tsp Diamond Crystal kosher salt
• ½ tsp freshly cracked black pepper
• 1 tsp dried oregano
• ½ tsp smoked paprika
• 2 tbsp unsalted butter, cut into pats
• 2 lemon slices, ¼-inch thick
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the chicken breasts completely dry with paper towels to ensure a golden sear.
3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, kosher salt, black pepper, dried oregano, and smoked paprika until emulsified.
4. Brush the marinade evenly over all sides of the chicken breasts.
5. Heat an oven-safe skillet over medium-high heat for 2 minutes until hot.
6. Sear the chicken for 3 minutes per side until a golden-brown crust forms.
7. Arrange the butter pats and lemon slices over the chicken.
8. Transfer the skillet to the preheated oven and bake for 18–20 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer.
9. Remove the skillet from the oven and let the chicken rest for 5 minutes to redistribute juices.
10. Sprinkle with fresh parsley before serving.

With a crisp, herbaceous crust and tender interior, this chicken pairs perfectly with roasted asparagus or over a bed of creamy polenta. The lemon slices caramelize into tangy accents that cut through the richness—ideal for meal prep or impressing last-minute guests.

Spicy Grilled Chicken with Mango Salsa

Brace your taste buds for a flavor explosion that’ll make your summer grilling unforgettable. This spicy-sweet combo delivers serious heat balanced by tropical freshness—perfect for those who like their chicken with personality. Get ready to level up your backyard barbecue game with this vibrant dish.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp extra virgin olive oil
– 1 tbsp smoked paprika
– 2 tsp chipotle powder
– 1 tsp garlic powder
– 1 tsp kosher salt
– 2 ripe mangoes, diced
– 1/2 red onion, finely minced
– 1 jalapeño, seeded and finely diced
– 1/4 cup fresh cilantro, chopped
– 2 tbsp fresh lime juice
– 1 tsp honey

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure proper searing.
2. In a medium bowl, whisk together olive oil, smoked paprika, chipotle powder, garlic powder, and kosher salt until a smooth paste forms.
3. Rub spice mixture thoroughly over all surfaces of chicken thighs, coating evenly.
4. Cover seasoned chicken and refrigerate for 30 minutes to allow flavors to penetrate.
5. While chicken marinates, combine diced mangoes, minced red onion, diced jalapeño, chopped cilantro, lime juice, and honey in a separate bowl.
6. Stir mango salsa gently to combine, being careful not to crush the mango pieces.
7. Preheat grill to medium-high heat (400°F) and lightly oil grates to prevent sticking.
8. Place chicken thighs on hot grill and cook for 6 minutes without moving to develop grill marks.
9. Flip chicken using tongs and cook for another 6-7 minutes until internal temperature reaches 165°F.
10. Transfer grilled chicken to a clean cutting board and let rest for 5 minutes to redistribute juices.
11. Slice chicken against the grain into 1/2-inch thick strips.
12. Arrange sliced chicken on serving platter and top generously with mango salsa.

Dazzling contrasts define this dish—the charred, smoky chicken yields tenderly while the vibrant salsa bursts with juicy sweetness. Serve it over cilantro-lime rice for a complete meal, or stuff into warm tortillas for next-level tacos that’ll have everyone asking for seconds.

Slow Cooker Chicken and Vegetable Soup

Tired of complicated soups? This slow cooker magic transforms humble ingredients into soul-warming perfection. Throw everything in, walk away, and return to a kitchen filled with comforting aromas.

Ingredients

– 1.5 lbs bone-in, skin-on chicken thighs
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 large carrots, cut into ¼-inch rounds
– 2 celery stalks, sliced ½-inch thick
– 6 cups homemade chicken stock
– 1 bay leaf
– 1 teaspoon dried thyme
– ½ teaspoon freshly cracked black pepper
– 1 teaspoon fine sea salt
– 2 cups chopped kale, stems removed
– ¼ cup chopped fresh parsley

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear chicken thighs skin-side down for 5-7 minutes until golden brown and crisp.
4. Flip chicken and cook for 3 more minutes to brown the other side.
5. Transfer chicken to slow cooker, arranging in a single layer.
6. Add diced onion to the same skillet and sauté for 4 minutes until translucent.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Scrape onion-garlic mixture into slow cooker over the chicken.
9. Add carrot rounds, celery slices, chicken stock, bay leaf, dried thyme, black pepper, and sea salt.
10. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken is fall-apart tender.
11. Remove chicken thighs with tongs and place on a cutting board to cool slightly.
12. Discard bay leaf from the soup.
13. Shred chicken meat using two forks, discarding skin and bones.
14. Return shredded chicken to the slow cooker.
15. Stir in chopped kale and cook for 15 more minutes until kale is wilted but still vibrant.
16. Stir in fresh parsley just before serving.

Just ladle this golden broth into deep bowls and watch the tender chicken mingle with vibrant vegetables. The kale maintains a pleasant chew against the meltingly soft carrots, while the homemade stock creates layers of savory depth. For an extra touch, top with crusty bread rubbed with garlic or add a squeeze of lemon to brighten the earthy notes.

Chicken Stir-Fry with Broccoli and Bell Peppers

Toss tradition aside—this vibrant chicken stir-fry delivers restaurant-quality flavor in under 30 minutes. Grab your wok and transform simple ingredients into a glossy, umami-packed masterpiece that’ll have everyone begging for seconds.

Ingredients

• 1 lb boneless, skinless chicken thighs, sliced into ½-inch strips
• 2 cups broccoli florets, blanched
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 3 cloves garlic, minced
• 1-inch knob ginger, microplaned
• 2 tbsp cold-pressed sesame oil
• ¼ cup tamari
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tsp toasted sesame seeds
• 2 scallions, bias-sliced

Instructions

1. Heat a carbon-steel wok over high heat until a drop of water evaporates within 2 seconds.
2. Add cold-pressed sesame oil, swirling to coat the surface completely.
3. Season chicken strips with fine sea salt and sear for 90 seconds per side until golden-brown crust forms.
4. Add minced garlic and microplaned ginger, stir-frying for 45 seconds until fragrant but not browned.
5. Introduce blanched broccoli florets and julienned bell peppers, tossing vigorously for 2 minutes until edges begin to caramelize.
6. Pour tamari, mirin, and rice vinegar down the wok’s sides to deglaze, scraping up any fond with a wooden spatula.
7. Reduce heat to medium and simmer for 3 minutes until sauce thickens and coats the back of a spoon.
8. Fold in bias-sliced scallions and toasted sesame seeds, stirring to incorporate evenly.
9. Remove from heat and rest for 2 minutes before plating to allow flavors to meld.

Zesty, crisp-tender vegetables contrast beautifully with the savory-sweet glaze clinging to each piece of chicken. Serve it over jasmine rice for a complete meal, or wrap it in butter lettuce cups for a low-carb twist that highlights the dish’s vibrant textures.

Greek Yogurt Marinated Chicken Skewers

Huddle up, flavor seekers! This Greek yogurt marinated chicken transforms basic skewers into juicy, tender perfection. Fire up that grill and get ready for the easiest crowd-pleaser you’ll make all summer.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup full-fat Greek yogurt
• 3 tbsp extra virgin olive oil
• 4 garlic cloves, microplaned
• 1 lemon, zested and juiced
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• 8 metal or soaked wooden skewers

Instructions

1. Combine Greek yogurt, olive oil, microplaned garlic, lemon zest, lemon juice, oregano, smoked paprika, kosher salt, and black pepper in a large mixing bowl.
2. Add cubed chicken thighs to the marinade, ensuring each piece is thoroughly coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
4. Preheat your grill to medium-high heat (400°F) while threading marinated chicken onto skewers, leaving ¼-inch space between pieces.
5. Place skewers on the hot grill and cook for 6-8 minutes until grill marks appear and edges begin to caramelize.
6. Flip skewers using tongs and continue cooking for another 6-8 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer.
7. Transfer skewers to a clean platter and let rest for 5 minutes before serving to allow juices to redistribute.

Perfectly charred edges give way to incredibly moist, tender chicken that practically melts in your mouth. The yogurt marinade creates a subtle tanginess that balances beautifully with the smoky paprika and bright lemon notes. Pile these skewers over lemon-herb quinoa or stuff into warm pita with tzatziki and crisp vegetables for the ultimate Mediterranean feast.

Zucchini Noodle Chicken Alfredo

Unleash your inner chef with this zucchini noodle chicken Alfredo that transforms classic comfort into a vibrant, low-carb masterpiece. Upgrade your weeknight dinner game with spiralized zucchini ribbons and perfectly seared chicken in a velvety Parmesan cream sauce. Ultimate satisfaction in under 30 minutes—your taste buds won’t believe it’s actually good for you.

Ingredients

• 2 large zucchini, spiralized into 1/8-inch ribbons
• 1 lb boneless, skinless chicken breasts, sliced into 1/2-inch medallions
• 2 tbsp clarified butter
• 3 garlic cloves, microplaned
• 1 cup heavy cream, 36% milkfat
• 1 cup freshly grated Parmigiano-Reggiano
• 1/4 tsp freshly grated nutmeg
• 1 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 2 tbsp chopped fresh flat-leaf parsley

Instructions

1. Pat chicken medallions completely dry with paper towels and season both sides with 3/4 tsp kosher salt and 1/4 tsp black pepper.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering but not smoking, approximately 375°F.
3. Sear chicken medallions for 4-5 minutes per side until internal temperature reaches 165°F and golden-brown crust forms.
4. Transfer chicken to a clean plate and tent loosely with foil to rest, preserving juices.
5. Reduce skillet heat to medium-low and add microplaned garlic, sautéing for 45 seconds until fragrant but not browned.
6. Pour heavy cream into skillet, scraping up any fond from the bottom with a wooden spatula.
7. Simmer cream gently for 3-4 minutes until slightly thickened and reduced by one-third.
8. Whisk in freshly grated Parmigiano-Reggiano gradually until fully emulsified into a smooth sauce.
9. Stir in freshly grated nutmeg and remaining 1/4 tsp black pepper.
10. Add spiralized zucchini ribbons to the sauce and toss continuously for 90 seconds until just tender but still al dente.
11. Return rested chicken and any accumulated juices to the skillet, folding gently to coat.
12. Drizzle with extra virgin olive oil and garnish with chopped flat-leaf parsley.

Keep those zucchini noodles delightfully crisp-tender by resisting the urge to overcook—they’ll continue softening off the heat. The clarified butter creates an impeccable sear without burning, while microplaning garlic ensures it melts seamlessly into the luxurious sauce. Know that this lighter Alfredo delivers all the creamy indulgence you crave with fresh, vegetal brightness that makes every forkful irresistible—try serving it in warmed bowls topped with extra Parmigiano-Reggiano shavings for restaurant-worthy presentation.

Air Fryer Chicken Tenders with Panko Crust

Viral-worthy crispy chicken tenders that’ll make your air fryer your new kitchen BFF. These golden beauties deliver restaurant-quality crunch without the deep-fryer drama—perfect for quick dinners or game-day snacking.

Ingredients

• 1 lb chicken tenderloins, patted dry
• 1 cup all-purpose flour
• 2 large pasture-raised eggs, lightly beaten
• 1½ cups panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp fine sea salt
• ¼ tsp freshly cracked black pepper
• Avocado oil spray

Instructions

1. Preheat air fryer to 400°F for 3 minutes.
2. Combine flour, garlic powder, smoked paprika, sea salt, and black pepper in a shallow dish.
3. Place beaten eggs in a second shallow dish.
4. Spread panko breadcrumbs in a third shallow dish.
5. Dredge each chicken tenderloin in the flour mixture, shaking off excess.
6. Dip floured tenderloin into beaten eggs, allowing excess to drip off.
7. Press tenderloin firmly into panko breadcrumbs, coating all sides completely.
8. Arrange breaded tenderloins in a single layer in the air fryer basket.
9. Lightly spray both sides with avocado oil for maximum crispiness.
10. Air fry at 400°F for 8 minutes.
11. Flip tenders using tongs and spray the second side with avocado oil.
12. Continue air frying for 6-8 minutes until internal temperature reaches 165°F and coating is deep golden brown.
13. Transfer to a wire rack immediately to maintain crisp texture.

Perfectly crunchy panko crust gives way to juicy, tender chicken inside. Pile them high with spicy mayo for dipping or slice over crisp greens for a killer salad. These tenders stay remarkably crispy even when cooled—if they last that long.

Chicken and Spinach Stuffed Portobello Mushrooms

Forget boring weeknight dinners—these stuffed portobellos deliver restaurant-quality flavor with minimal effort. Featuring juicy chicken, creamy spinach, and melty cheese, they’re the ultimate low-carb comfort food that’ll have everyone asking for seconds.

Ingredients

– 4 large portobello mushroom caps, gills scraped
– 1 lb boneless, skinless chicken thighs, finely diced
– 2 tbsp clarified butter
– 3 garlic cloves, minced
– 1 shallot, finely diced
– 5 oz fresh baby spinach
– ½ cup heavy cream
– ¼ cup grated Parmesan cheese
– ½ cup shredded mozzarella cheese
– 1 tsp smoked paprika
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Using a spoon, carefully scrape the dark gills from the portobello caps to prevent bitterness.
3. Brush both sides of the mushroom caps with 1 tablespoon of clarified butter and season with kosher salt.
4. Place the mushrooms gill-side up on the prepared baking sheet and roast for 10 minutes until slightly softened.
5. Meanwhile, heat the remaining clarified butter in a large skillet over medium-high heat.
6. Add the diced chicken thighs and cook for 5-6 minutes until golden brown and cooked through.
7. Stir in the minced garlic and diced shallot, cooking for 1 minute until fragrant.
8. Add the fresh baby spinach and cook for 2-3 minutes until completely wilted.
9. Pour in the heavy cream and bring to a simmer, stirring constantly.
10. Remove from heat and stir in the grated Parmesan, smoked paprika, and freshly ground black pepper.
11. Divide the chicken and spinach mixture evenly among the pre-baked mushroom caps.
12. Top each stuffed mushroom with shredded mozzarella cheese.
13. Return to the oven and bake for 12-15 minutes until the cheese is bubbly and lightly browned.
14. Let rest for 3 minutes before serving to allow the filling to set.

Zesty garlic notes cut through the rich, creamy filling, while the roasted portobello provides a meaty base that holds its shape beautifully. Serve these atop a bed of arugula with a balsamic glaze drizzle for an elegant presentation, or pair with roasted asparagus for a complete low-carb meal that feels indulgent yet wholesome.

Cilantro Lime Chicken Lettuce Wraps

Let’s transform basic chicken into a vibrant, restaurant-worthy meal in under 30 minutes. Load fresh, crisp lettuce cups with juicy, citrus-kissed chicken and crunchy toppings for a dinner that feels both light and deeply satisfying.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed of excess fat
• 3 tbsp freshly squeezed lime juice
• 2 tbsp extra-virgin olive oil
• 1/4 cup finely chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 8 large butter lettuce leaves, carefully separated
• 1/4 cup thinly sliced red onion
• 1 ripe avocado, diced

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Whisk together lime juice, olive oil, cilantro, garlic, cumin, paprika, and red pepper flakes in a medium bowl until fully emulsified.
3. Add chicken thighs to the marinade, turning to coat every surface thoroughly.
4. Let marinate at room temperature for 15 minutes to allow flavors to penetrate deeply.
5. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles immediately upon contact.
6. Place chicken thighs in the hot skillet, reserving excess marinade for later use.
7. Sear chicken for 6-7 minutes per side until internal temperature reaches 165°F and exterior develops a golden-brown crust.
8. Transfer cooked chicken to a cutting board and let rest for 5 minutes to redistribute juices evenly.
9. While chicken rests, pour reserved marinade into the same skillet and simmer for 2 minutes to create a glossy finishing sauce.
10. Chop rested chicken into 1/2-inch pieces and toss with the reduced sauce in a clean bowl.
11. Arrange butter lettuce leaves on a serving platter, creating individual cups.
12. Divide chicken mixture evenly among lettuce cups using a slotted spoon to control excess liquid.
13. Top each wrap with sliced red onion and diced avocado just before serving.

Cool, crisp lettuce cups provide the perfect vessel for the warm, tangy chicken filling. The combination of juicy meat, bright citrus notes, and creamy avocado creates a textural symphony that’s both refreshing and deeply satisfying. For an elevated presentation, serve with lime wedges and extra cilantro sprigs for guests to customize their wraps.

Balsamic Glazed Chicken with Roasted Vegetables

Let’s transform basic chicken into a glossy, caramelized masterpiece that’ll have everyone begging for seconds. This balsamic reduction creates a sticky-sweet glaze while roasted vegetables develop deep, caramelized edges.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp extra virgin olive oil, divided
• 1/2 cup aged balsamic vinegar
• 2 tbsp raw honey
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp crushed red pepper flakes
• 1 large red onion, cut into 1-inch wedges
• 2 medium zucchini, sliced into 1/2-inch rounds
• 1 lb baby potatoes, halved
• Kosher salt and freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F and position one rack in the upper third and another in the lower third.
2. Pat chicken thighs completely dry with paper towels to ensure proper browning.
3. Season chicken generously on all sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Toss potatoes and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet.
5. Arrange potatoes and onions in a single layer on the prepared baking sheet.
6. Roast potatoes and onions on the lower rack for 15 minutes to begin caramelization.
7. Meanwhile, combine zucchini with remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a separate baking sheet.
8. Heat a large oven-safe skillet over medium-high heat until droplets of water sizzle upon contact.
9. Sear chicken thighs skin-side down for 5-6 minutes until deep golden brown crust forms.
10. Flip chicken and cook for 2 additional minutes to lightly brown the other side.
11. Transfer skillet to the upper oven rack and place zucchini sheet on lower rack alongside potatoes.
12. Roast everything for 12 minutes until chicken reaches 165°F internally.
13. While roasting, combine balsamic vinegar, honey, minced garlic, thyme, and red pepper flakes in a small saucepan.
14. Simmer the balsamic mixture over medium-low heat for 8-10 minutes until reduced by half and syrupy.
15. Remove all baking sheets and skillet from the oven using oven mitts.
16. Brush chicken generously with the balsamic glaze using a pastry brush.
17. Return glazed chicken to oven for 3 minutes to set the glaze.
18. Combine all roasted vegetables on a serving platter and arrange glazed chicken on top.
19. Drizzle remaining glaze over the assembled dish.

The chicken emerges with a lacquered, sweet-tart crust giving way to juicy, tender meat beneath. Tangy balsamic cuts through the richness while roasted vegetables provide earthy sweetness and varied textures. Try serving over creamy polenta or stuffing into warm pita pockets with a dollop of garlic aioli for an unexpected twist.

Skinny Chicken Caesar Salad

Unleash your inner chef with this guilt-free twist on a classic. Upgrade your lunch game with crisp greens and perfectly seared protein that delivers maximum flavor without the calorie overload.

Ingredients

• 2 boneless, skinless chicken breasts (6 oz each), pounded to ½-inch thickness
• 1 tbsp extra virgin olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• 1 large head romaine lettuce, chopped into 1-inch pieces
• ¼ cup grated Parmigiano-Reggiano
• 3 tbsp Greek yogurt-based Caesar dressing
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 2 anchovy fillets, finely minced
• ¼ tsp freshly cracked black pepper

Instructions

1. Pat chicken breasts dry with paper towels and season both sides with garlic powder, smoked paprika, and black pepper.
2. Heat olive oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken in the hot skillet and sear for 5-6 minutes until a golden-brown crust forms.
4. Flip chicken and reduce heat to medium, cooking for another 5-6 minutes until internal temperature reaches 165°F.
5. Transfer chicken to a cutting board and let rest for 5 minutes to redistribute juices.
6. While chicken rests, combine Greek yogurt dressing, lemon juice, Dijon mustard, and minced anchovies in a small bowl.
7. Whisk dressing vigorously for 30 seconds until emulsified and smooth.
8. Place chopped romaine in a large mixing bowl and drizzle with half the dressing.
9. Toss greens gently but thoroughly to coat every leaf evenly.
10. Slice rested chicken against the grain into ¼-inch thick strips.
11. Arrange dressed greens on two plates and top with sliced chicken.
12. Finish with grated Parmigiano-Reggiano and remaining dressing drizzled over top.

Outrageously satisfying, this salad delivers contrasting textures—crisp cold lettuce against warm, juicy chicken. The tangy dressing cuts through the richness beautifully. For a next-level presentation, serve in chilled bowls and garnish with extra cracked pepper for visual appeal.

Chicken and Quinoa Stuffed Peppers

Nailing weeknight dinners just got easier with these vibrant stuffed peppers. Packed with protein-rich quinoa and tender chicken, they deliver restaurant-quality flavor with minimal effort. Perfect for meal prep or impressing last-minute guests without the stress.

Ingredients

– 4 large bell peppers, halved lengthwise and seeded
– 1 lb boneless, skinless chicken thighs, diced into ½-inch pieces
– 1 cup tri-color quinoa, rinsed thoroughly
– 2 cups unsalted chicken stock
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 2 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– ½ tsp crushed red pepper flakes
– 4 oz sharp white cheddar, freshly grated
– ¼ cup fresh parsley, finely chopped
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and arrange the pepper halves cut-side up in a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
3. Season the diced chicken thighs generously with kosher salt and black pepper.
4. Sear the chicken in the hot oil until golden brown on all sides, approximately 6-8 minutes total.
5. Transfer the chicken to a clean plate using a slotted spoon, reserving the drippings in the skillet.
6. Sauté the diced onion in the same skillet until translucent, about 4 minutes.
7. Add the minced garlic and cook until fragrant, 60 seconds exactly.
8. Stir in the rinsed quinoa, smoked paprika, and red pepper flakes, toasting for 2 minutes.
9. Pour in the chicken stock and bring to a vigorous boil.
10. Reduce heat to low, cover tightly, and simmer until quinoa absorbs all liquid, 15 minutes precisely.
11. Fold the seared chicken, grated cheddar, and chopped parsley into the quinoa mixture.
12. Spoon the filling evenly into the pepper halves, mounding slightly.
13. Cover the baking dish with aluminum foil and bake for 25 minutes.
14. Remove the foil and continue baking until pepper edges begin to blister, 10-12 minutes.
15. Let rest for 8 minutes before serving to allow filling to set.

Beautifully blistered peppers cradle a savory filling that’s simultaneously creamy and toothsome. The smoked paprika adds subtle smokiness while the melted cheddar creates irresistible pull-apart strands. Try serving over a bed of peppery arugula for contrasting texture or drizzling with chili-infused honey for sweet heat.

Low-Calorie Chicken Fajita Bowl

Kick your lunch game into high gear with this vibrant low-calorie chicken fajita bowl. Packed with lean protein and crisp vegetables, it delivers restaurant-quality flavor without the guilt. Perfect for meal prep or a quick weeknight dinner that actually satisfies.

Ingredients

– 1 lb boneless, skinless chicken breast, sliced into ½-inch strips
– 2 tbsp avocado oil, divided
– 2 tsp chili powder
– 1 tsp smoked paprika
– ½ tsp ground cumin
– ¼ tsp garlic powder
– ¼ tsp onion powder
– 1 large red bell pepper, julienned
– 1 large yellow onion, thinly sliced
– 2 cups cooked quinoa
– ¼ cup fresh cilantro leaves, chopped
– 2 tbsp fresh lime juice
– ¼ cup plain Greek yogurt
– 1 avocado, sliced

Instructions

1. Combine chicken strips with 1 tablespoon avocado oil, chili powder, smoked paprika, cumin, garlic powder, and onion powder in a medium bowl.
2. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles immediately.
3. Add seasoned chicken to the hot skillet in a single layer, cooking undisturbed for 3 minutes to develop a golden-brown crust.
4. Flip chicken strips and cook for another 3 minutes until internal temperature reaches 165°F on an instant-read thermometer.
5. Transfer cooked chicken to a clean plate, tent with foil to retain moisture.
6. Add remaining 1 tablespoon avocado oil to the same skillet.
7. Sauté bell pepper and onion slices for 5-7 minutes until slightly charred but still crisp-tender.
8. Return chicken to the skillet, tossing to combine with vegetables.
9. Remove skillet from heat and stir in fresh lime juice.
10. Divide cooked quinoa evenly among four bowls.
11. Top quinoa with chicken and vegetable mixture.
12. Garnish each bowl with chopped cilantro, Greek yogurt dollops, and avocado slices.

Vibrant textures play beautifully here—tender chicken against crisp peppers, creamy avocado balancing the tangy yogurt. The smoky spices create depth without heaviness, making each bite satisfying yet light. Try serving with extra lime wedges for brightness, or layer everything in mason jars for grab-and-go lunches that stay perfectly separated.

Herb-Roasted Chicken with Asparagus

Ready to transform basic chicken into a showstopping centerpiece? Roast this herb-crusted beauty alongside vibrant asparagus spears for a meal that looks restaurant-worthy but comes together with stunning ease.

Ingredients

• 1 whole chicken (4-5 lbs), patted dry with paper towels
• 1 lb fresh asparagus spears, woody ends trimmed
• 3 tbsp clarified butter, melted
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary leaves, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp flaky sea salt
• ½ tsp freshly cracked black pepper
• 1 lemon, thinly sliced

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Combine the melted clarified butter, minced garlic, chopped rosemary, and thyme leaves in a small bowl.
3. Carefully loosen the skin over the chicken breast by sliding your fingers between the skin and meat.
4. Brush half of the herb butter mixture underneath the loosened skin, spreading it evenly over the breast meat.
5. Rub the remaining herb butter mixture all over the exterior of the chicken, including the legs and wings.
6. Season the entire chicken, inside and out, with the flaky sea salt and freshly cracked black pepper.
7. Stuff the cavity with the thinly sliced lemon pieces.
8. Truss the chicken legs together with kitchen twine to promote even cooking.
9. Place the chicken breast-side up in a large cast-iron skillet or roasting pan.
10. Roast at 425°F for 45 minutes, until the skin begins to turn golden brown.
11. Arrange the trimmed asparagus spears around the chicken in a single layer.
12. Continue roasting for another 20-25 minutes, until the asparagus is tender-crisp and the chicken reaches 165°F at the thickest part of the thigh.
13. Transfer the chicken to a cutting board and let it rest for 15 minutes before carving—this allows the juices to redistribute throughout the meat.
14. While the chicken rests, toss the asparagus in the pan juices to coat thoroughly.

Outrageously juicy meat meets shatteringly crisp skin in every bite. The asparagus soaks up those glorious herb-infused pan drippings, becoming impossibly flavorful. Serve this beauty family-style right in the skillet for maximum wow factor, or slice the chicken and arrange it artfully over the asparagus for an elegant plating.

Chicken and Black Bean Lettuce Tacos

Craving something fresh yet satisfying? Chicken and Black Bean Lettuce Tacos deliver big flavor without the guilt. Combine seasoned chicken, creamy beans, and crisp lettuce for a meal that’s as vibrant as it is delicious.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed of excess fat
• 2 tbsp avocado oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 1 cup cooked black beans, rinsed and drained
• 1/4 cup finely diced red onion
• 2 tbsp freshly squeezed lime juice
• 1/4 cup chopped fresh cilantro
• 8 large butter lettuce leaves, washed and patted dry
• 1/4 cup crumbled cotija cheese
• 1/4 cup Mexican crema

Instructions

1. Pat chicken thighs dry with paper towels and season evenly on both sides with cumin, smoked paprika, chili powder, and cayenne pepper.
2. Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs in the skillet, skin-side down, and sear for 5–6 minutes until a golden-brown crust forms.
4. Flip chicken and reduce heat to medium; cook for another 6–7 minutes until internal temperature reaches 165°F.
5. Transfer chicken to a cutting board and let rest for 5 minutes to retain juices.
6. While chicken rests, combine black beans, red onion, lime juice, and cilantro in a medium bowl.
7. Shred chicken using two forks, pulling against the grain for tender strands.
8. Gently fold shredded chicken into the black bean mixture until evenly incorporated.
9. Arrange butter lettuce leaves on a serving platter, cupped-side up.
10. Spoon chicken and black bean filling evenly into each lettuce cup.
11. Drizzle each taco with Mexican crema and sprinkle with crumbled cotija cheese.

Fresh, crisp lettuce cups cradle the spicy, smoky chicken and creamy beans, creating a satisfying crunch in every bite. For a fun twist, layer extra crema and cheese between two lettuce leaves for a low-carb “taco sandwich.”

Tomato Basil Chicken with Spaghetti Squash

Vibrant, fresh, and packed with flavor—this tomato basil chicken with spaghetti squash transforms simple ingredients into a restaurant-worthy meal. Forget heavy pasta and embrace the light, noodle-like strands of roasted squash. You’ll love how the juicy chicken soaks up the garlicky tomato sauce.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeded
• 2 tbsp extra-virgin olive oil, divided
• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 garlic cloves, minced
• 1 pint cherry tomatoes, halved
• 1/4 cup dry white wine
• 1/4 cup fresh basil leaves, chiffonade-cut
• 1/4 cup grated Parmigiano-Reggiano cheese
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F.
2. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil and season generously with kosher salt and black pepper.
3. Place the squash cut-side down on a parchment-lined baking sheet and roast for 35–40 minutes, until the flesh easily shreds with a fork.
4. While the squash roasts, pat the chicken cubes dry with paper towels—this ensures a golden sear.
5. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Add the chicken in a single layer and cook undisturbed for 4–5 minutes, until a golden-brown crust forms on one side.
7. Flip the chicken and cook for another 3–4 minutes until cooked through, then transfer to a plate.
8. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant but not browned.
9. Add the halved cherry tomatoes and cook for 4–5 minutes, pressing gently with a spatula to release their juices.
10. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
11. Simmer the sauce for 2–3 minutes until the wine reduces by half and the tomatoes soften.
12. Return the chicken to the skillet and toss to coat in the tomato-wine sauce.
13. Use a fork to scrape the roasted spaghetti squash into strands, fluffing as you go to separate the “noodles.”
14. Fold the squash strands into the skillet with the chicken and sauce, heating through for 1–2 minutes.
15. Off the heat, stir in the fresh basil chiffonade and half of the grated Parmigiano-Reggiano.

Juicy chicken and tender squash strands soak up the bright, garlicky tomato sauce beautifully. For a stunning presentation, serve it in the hollowed-out squash shells, topped with the remaining Parmigiano-Reggiano. The fresh basil adds a pop of color and aromatic finish that ties everything together.

Chicken and Mushroom Coconut Curry (Light Version)

Ditch the heavy cream and embrace this lightened-up curry that delivers all the flavor without the guilt. Discover how coconut milk creates a luxurious sauce while keeping things fresh and vibrant. Perfect for weeknights when you crave something satisfying but don’t want to feel weighed down.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp coconut oil
– 1 yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 8 oz cremini mushrooms, quartered
– 2 tbsp red curry paste
– 1 (13.5 oz) can light coconut milk
– 1 cup chicken broth
– 2 tbsp fish sauce
– 1 tbsp fresh lime juice
– 1/4 cup fresh cilantro, chopped
– 2 scallions, thinly sliced

Instructions

1. Heat coconut oil in a large Dutch oven over medium-high heat until shimmering.
2. Season chicken pieces with salt and sear until golden brown on all sides, about 6-8 minutes total. Remove and set aside.
3. Add diced onion to the pot and sauté until translucent, about 4 minutes.
4. Stir in minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
5. Add quartered mushrooms and cook until they release their liquid and begin to brown, about 6 minutes.
6. Mix in red curry paste and cook for 1 minute to bloom the spices.
7. Pour in light coconut milk and chicken broth, scraping up any browned bits from the bottom.
8. Return seared chicken to the pot and bring to a simmer.
9. Reduce heat to maintain a gentle simmer and cook uncovered for 20 minutes, until chicken is tender and sauce has thickened slightly.
10. Stir in fish sauce and fresh lime juice.
11. Remove from heat and fold in chopped cilantro and sliced scallions.
12. Let rest for 5 minutes before serving to allow flavors to meld.
Now you’ve got a curry that’s simultaneously creamy and light, with tender chicken and earthy mushrooms swimming in a perfectly balanced sauce. Serve it over cauliflower rice for a low-carb option, or pair with jasmine rice to soak up every last drop of that fragrant coconut broth.

Pineapple Teriyaki Chicken Skewers

Perfectly charred, sweet-savory skewers that’ll have your taste buds doing backflips. Pineapple teriyaki chicken skewers bring tropical vacation vibes to your backyard grill in under 30 minutes—no passport required. Prep these beauties for your next cookout and watch them disappear faster than summer sunshine.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
– 1 fresh pineapple, peeled and cut into 1-inch chunks
– 1/2 cup premium soy sauce
– 1/4 cup mirin
– 2 tbsp raw honey
– 2 cloves garlic, microplaned
– 1 tbsp fresh ginger, finely grated
– 1 tsp toasted sesame oil
– 1/4 tsp red pepper flakes
– 2 tbsp avocado oil
– 1 tbsp toasted sesame seeds
– 2 scallions, thinly sliced on the bias

Instructions

1. Combine soy sauce, mirin, honey, microplaned garlic, grated ginger, sesame oil, and red pepper flakes in a small saucepan.
2. Bring the teriyaki mixture to a simmer over medium heat, stirring constantly with a whisk.
3. Reduce heat to low and cook for 8-10 minutes until the sauce thickens to a glaze consistency that coats the back of a spoon.
4. Remove the teriyaki glaze from heat and divide equally between two bowls—one for marinating, one for basting.
5. Thread chicken cubes and pineapple chunks alternately onto 8-inch bamboo skewers that have been soaked in water for 30 minutes.
6. Brush the skewers generously with the marinating teriyaki glaze, ensuring all surfaces are coated.
7. Preheat your grill to medium-high heat (400°F) and lightly oil the grates with avocado oil using a folded paper towel and tongs.
8. Place skewers on the hot grill and cook for 4-5 minutes until you see distinct grill marks and the chicken releases easily.
9. Flip the skewers and brush with reserved basting glaze using a clean brush to prevent cross-contamination.
10. Continue grilling for another 4-5 minutes until the chicken reaches an internal temperature of 165°F and the pineapple caramelizes.
11. Remove skewers from the grill and let them rest for 3 minutes to allow juices to redistribute.
12. Garnish with toasted sesame seeds and thinly sliced scallions before serving.
Amazingly tender chicken meets caramelized pineapple in every bite, creating a perfect sweet-savory balance. The sticky teriyaki glaze forms a gorgeous lacquered crust that crackles with each bite. Serve these skewers over coconut rice or chop them into a vibrant grain bowl for next-level leftovers.

Chicken and Avocado Salad with Lime Dressing

Jazz up your lunch routine with this vibrant chicken and avocado salad. Just toss, dress, and devour—it’s fresh, fast, and packed with protein. Kick boring salads to the curb with zesty lime and creamy avocado in every bite.

Ingredients

• 1 lb boneless, skinless chicken breasts, trimmed of excess fat
• 2 ripe Hass avocados, pitted and diced
• 4 cups romaine lettuce, chopped into 1-inch pieces
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely minced
• 1/4 cup fresh cilantro leaves, roughly chopped
• 3 tbsp extra-virgin olive oil
• 2 tbsp freshly squeezed lime juice
• 1 tsp lime zest
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Instructions

1. Pat the chicken breasts dry with paper towels and season both sides evenly with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering, about 1 minute.
3. Sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.
4. Transfer the chicken to a cutting board and let it rest for 5 minutes to redistribute juices before slicing.
5. Cut the rested chicken crosswise into 1/2-inch thick slices.
6. Combine the romaine lettuce, cherry tomatoes, red onion, and cilantro in a large salad bowl.
7. Whisk together the remaining 2 tablespoons olive oil, lime juice, lime zest, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl until emulsified.
8. Gently fold the diced avocado into the salad mixture to prevent mashing.
9. Arrange the sliced chicken over the salad base.
10. Drizzle the lime dressing evenly over the entire salad just before serving.

Keep it crisp by dressing right before eating—the lime’s acidity brightens the creamy avocado while the seared chicken adds savory depth. For a fun twist, serve in lettuce cups or stuff into whole-grain tortillas for a handheld feast.

Low-Calorie Chicken and Brown Rice Casserole

Ditch the diet dread—this creamy, comforting casserole delivers flavor without the guilt. Packed with lean protein and whole grains, it’s your new go-to for busy weeknights. Your family won’t believe it’s low-calorie!

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, trimmed of excess fat
• 1 cup uncooked long-grain brown rice
• 2 cups low-sodium chicken broth
• 1 cup plain Greek yogurt (2% fat)
• 1 cup shredded part-skim mozzarella cheese
• 1 yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ¼ tsp freshly ground black pepper
• ¼ cup fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil spray.
2. Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Season the chicken breasts evenly with smoked paprika, dried thyme, and black pepper.
4. Sear the chicken for 4-5 minutes per side until golden brown—this builds a flavorful fond in the pan.
5. Transfer the chicken to a cutting board and let rest for 5 minutes before dicing into 1-inch cubes.
6. In the same skillet, sauté the diced onion for 3-4 minutes until translucent, scraping up the browned bits.
7. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Combine the uncooked brown rice, chicken broth, Greek yogurt, and sautéed onion-garlic mixture in the prepared baking dish.
9. Fold in the diced chicken until evenly distributed throughout the rice mixture.
10. Cover tightly with aluminum foil and bake for 45 minutes at 375°F until the rice has absorbed most of the liquid.
11. Remove the foil and sprinkle the shredded mozzarella evenly over the casserole.
12. Return to the oven, uncovered, for 10-12 minutes until the cheese is bubbly and lightly browned.
13. Let the casserole rest for 10 minutes—this allows the rice to fully absorb any remaining moisture.
14. Garnish with fresh chopped parsley just before serving.

You’ll love the creamy texture from the Greek yogurt and the nutty chew of perfectly cooked brown rice. The smoked paprika adds a subtle smokiness that complements the tender chicken beautifully. Try serving it over a bed of fresh arugula for a contrasting peppery crunch, or top with sliced avocado for extra creaminess.

Summary

Now you have 20 delicious, low-calorie chicken recipes to keep healthy eating exciting and satisfying. We hope these ideas inspire your kitchen adventures! Try them out, then leave a comment telling us your favorite. Don’t forget to share this roundup on Pinterest to help other home cooks discover these tasty, healthy options. Happy cooking!