Low-Calorie Chicken Recipes

If you are watching your waistline, but want to tuck into tasty dinners, these quick low-calorie chicken recipes will taste great on the lips and be light on the hips.

Crock Pot Low-Calorie Lemon Chicken >

This quick and easy recipe can cook away slowly in your crock pot while you are at work. The dish is wonderfully fresh due to the zing from the lemons and, despite being calorie-friendly, it will keep you full until breakfast.

Ingredients

• 4 boneless skinless chicken breasts
• 1 tablespoon of lemon-pepper seasoning
• 1 pound of assorted fresh vegetables, chopped
• 10 ounces of cream of chicken soup
• 1 teaspoon of dried rosemary, crushed
• 1 teaspoon of mixed Italian herbs

Method

1. Coat the chicken with the lemon-pepper seasoning.
2. Coat a medium-sized non-stick pan with oil and warm over a medium-high heat.
3. Add the chicken and cook, turning once, for 5 minutes, or until browned on both sides.
4. Place the chicken in a crockpot and add the vegetables.
5. In a medium bowl, combine the soup, half a can of water, the rosemary and the mixed Italian herbs.
6. Pour this mixture over the vegetables and chicken.
7. Cover and cook on a low heat for 8 hours, or on high for 4 hours.

Low-Calorie Tandoori Style Chicken >

Indian food is renowned for being high in fat, but you can still enjoy a spicy meal at home that has a lot fewer calories, while still being packed full of flavor.

Ingredients

• 12 ounces of boneless skinless chicken breasts, trimmed of all fat
• 4 medium cucumbers
• 3 cups of low-fat plain kefir or 3 cups non-fat yogurt
• 2 garlic cloves, minced
• 1 tablespoon of ground ginger
• 1 tablespoon of paprika
• 1 tablespoon of cumin powder
• 1 teaspoon of ground cayenne pepper
• 1⁄8 of a cup of lemon juice
• salt and pepper

Method

1. Add the garlic, lemon juice, ground pepper, paprika, cumin and ginger to the kefir/yogurt. Stir until well mixed.
2. Separate 1/2 to 1 cup from the mix. Save the rest to use for a topping when finished cooking. Marinate the chicken in the refrigerator for at least 1 hour. Make sure to turn to coat all sides evenly.
3. Grill until cooked (you will see the juices running clear).
4. Alternatively you can cook in the oven (preheat to 425 degrees F, 220 C, gas mark 7), and cook until finished, about 20 minutes.
5. Serve over sliced cucumbers and use the remaining kefir/yogurt mix to drizzle over the chicken and cucumbers.

Yakisoba Chicken >

As well as being low in calories, this chicken dish is diabetic friendly and it is a great choice for those who are on a strict diet.

Ingredients

• 1/2 teaspoon of sesame oil
• 1 tablespoon of canola oil
• 2 tablespoons of chile paste
• 2 cloves garlic, chopped
• 4 skinless, boneless chicken breast halves —cut into 1-inch cubes
• 1/2 cup of soy sauce
• 1 onion, sliced lengthwise into eighths
• 1/2 medium head of cabbage, coarsely chopped
• 2 carrots, coarsely chopped
• 8 ounces of soba noodles, cooked and drained

Method

1. In a large skillet combine the sesame oil, canola oil and chile paste; stir-fry 30 seconds. Add the garlic and stir-fry for an additional 30 seconds. Add the chicken and 1/4 cup of the soy sauce and stir-fry until the chicken is no longer pink, about 5 minutes. Remove the mixture from pan, set aside and keep warm
2. In the emptied pan combine the onion, cabbage and carrots. Stir-fry until the cabbage begins to wilt, 2 to 3 minutes. Stir in the remaining soy sauce, cooked noodles and chicken mixture. Mix to blend. Serve and enjoy!

Low-Calorie Chicken Wraps >

If you are looking for a healthy alternative to sandwiches for lunch, these quick and easy chicken wraps are sure to become your lunchtime favorite.

Ingredients

• 1(12 ounce) can of premium chunk chicken or 1 1⁄2 cups of cooked chicken, chopped
• 2 tablespoons of fat-free Thousand Island salad dressing
• 1/4 a cup onion, chopped
• 1/4 cup Kraft Healthy Favorites fat-free cheddar
• 2 pieces sun-dried tomatoes, chopped into thin strips
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder
• Hot sauce (optional)
• 4 low-carb whole wheat tortillas
• Cooking spray

Method

1. Mix the first 8 ingredients in a small bowl.
2. Separate into 4 equal portions.
3. Spray a pan with Crisco and heat on high for a minute.
4. Heat the first tortilla about 2 minutes per side (just until browned).
5. Remove from pan with tongs or fork.
6. Put 1/4 of the chicken salad mixture on the lower half of the tortilla and fold in the sides. Continue rolling in taco fashion and secure with a toothpick.
7. Cut in half on the diagonal and enjoy.

Baked Chicken Italian Style >

The wonderful Italian flavors in this dish will make you feel like you are eating an indulgent meal rather than the low-calorie dinner it actually is. The Italians know how to put a few simple ingredients together that taste great and are easy to accomplish at home, and they certainly hit the spot with this dish.

Ingredients

• 1 1/2 lbs of chicken thighs or breasts
• 1 can of tomato juice
• 1/2 tsp of garlic powder
• 1/2 tsp of oregano
• 1 tsp of salt
• 1/4 tsp of pepper

Method

1. Heat the oven to 375°F. Wash the chicken parts and dry on a paper towel. Put the tomato juice in a baking dish, roll chicken in the tomato juice, leaving the chicken skin side down. Sprinkle the spices over chicken.
2. Bake for one hour in a 375F/200C/gas mark 5 oven. Turn the chicken over and bake for an additional 1/2 hour, or until tomato juice is absorbed by the chicken.
3. This recipe makes two servings when skin and bones have been removed.

Who knew chicken could taste so good when it contains so few calories? If you are impressed with the great flavors in these recipes, there are plenty more to be found using the Remember Stuff search engine. Simply type in ‘low calorie chicken recipes’ and you can find the perfect recipe for you and your family.