20 Delicious Low Calorie Chicken Recipes for Healthy Eating

Are you on the hunt for mouthwatering chicken dishes that won’t derail your healthy eating goals? Look no further! Our roundup of 20 Delicious Low Calorie Chicken Recipes is packed with flavorful, easy-to-make meals perfect for any night of the week. From zesty grilled favorites to cozy baked delights, these recipes promise to satisfy your cravings while keeping things light. Let’s dive in and discover your next go-to dish!

Grilled Lemon Herb Chicken Breast

Grilled Lemon Herb Chicken Breast is a bright, flavorful dish that brings a touch of summer to your table any time of year.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp fresh lemon juice, 1 tbsp lemon zest, 2 cloves minced garlic, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Place chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat grill to medium-high heat (about 375°F to 400°F). Remove chicken from marinade, letting excess drip off.
4. Grill chicken for 6 to 7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
5. Let chicken rest for 5 minutes before slicing. This ensures the juices redistribute, keeping the meat moist and tender.

The combination of fresh lemon and aromatic herbs creates a chicken that’s juicy inside with a perfectly charred exterior. It’s a simple yet impressive dish that’s sure to become a weeknight favorite.

Tip: For an extra burst of freshness, garnish with additional lemon slices and chopped parsley before serving.

Slow Cooker Chicken and Vegetable Soup

Nothing beats coming home to a warm, comforting bowl of Slow Cooker Chicken and Vegetable Soup that’s been simmering all day, filling your kitchen with irresistible aromas.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf

Instructions

1. Place the chicken breasts at the bottom of your slow cooker.
2. Add the chicken broth, carrots, celery, onion, and minced garlic over the chicken.
3. Sprinkle the dried thyme, dried rosemary, salt, black pepper, and add the bay leaf on top.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
5. Remove the chicken from the slow cooker, shred it using two forks, and return it to the pot. Discard the bay leaf.
6. Stir the soup well to combine all the flavors, then let it sit for 5 minutes before serving.

The magic of this soup lies in how the herbs infuse the broth with depth, while the slow cooking ensures every bite of chicken is melt-in-your-mouth tender.

Tip: For an extra layer of flavor, sauté the onions, carrots, and celery in a bit of olive oil before adding them to the slow cooker.

Baked Parmesan Crusted Chicken

This Baked Parmesan Crusted Chicken is a crispy, flavorful twist on a weeknight classic that’s sure to become a family favorite.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 egg, beaten

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. In a shallow bowl, mix together 1 cup grated Parmesan cheese, 1/2 cup breadcrumbs, 1 tsp garlic powder, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Dip each chicken breast into the beaten egg, then coat thoroughly with the Parmesan mixture.
4. Place the coated chicken breasts in the prepared baking dish and drizzle with 2 tbsp olive oil.
5. Bake at 400°F for 25 minutes until the crust is golden and the chicken is cooked through.

The magic of this dish lies in the golden, crispy Parmesan crust that locks in the juiciness of the chicken, making every bite irresistibly delicious.

Tip: For an extra crispy crust, broil the chicken for the last 2-3 minutes of baking.

Chicken and Spinach Stuffed Mushrooms

These Chicken and Spinach Stuffed Mushrooms are a savory delight, combining juicy chicken, fresh spinach, and creamy cheese in every bite—perfect for your next gathering or a cozy night in.

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 1 cup cooked chicken, finely chopped
• 1 cup fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. Finely chop the reserved mushroom stems and sauté them with garlic in olive oil over medium heat for 5 minutes, until softened.
3. In a bowl, mix the sautéed stems and garlic with chicken, spinach, cream cheese, Parmesan, salt, and pepper until well combined.
4. Spoon the mixture into the mushroom caps, pressing gently to fill each one.
5. Bake for 20 minutes, until the mushrooms are tender and the tops are golden.

The creamy filling paired with the earthy mushrooms creates a luxurious texture that’s surprisingly simple to achieve.

Tip: For an extra crunch, sprinkle the tops with breadcrumbs before baking.

Spicy Chicken Lettuce Wraps

These Spicy Chicken Lettuce Wraps are a perfect blend of heat and freshness, offering a light yet satisfying meal that’s sure to spice up your dinner routine.

Ingredients

• 1 lb ground chicken
• 1 tbsp olive oil
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sriracha
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8 large lettuce leaves (butter or iceberg)
• 1/4 cup chopped green onions
• 1 tbsp sesame seeds

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until soft, about 3 minutes.
2. Add ground chicken to the skillet. Cook, breaking it apart with a spoon, until no longer pink, about 5 minutes.
3. Stir in soy sauce, hoisin sauce, sriracha, ground ginger, salt, and black pepper. Cook for another 2 minutes until well combined and heated through.
4. Spoon the chicken mixture into lettuce leaves. Garnish with green onions and sesame seeds before serving.

The crunch of fresh lettuce paired with the spicy, savory chicken filling creates a delightful contrast that’s both refreshing and bold.

Tip: For an extra crunch, add some chopped water chestnuts to the chicken mixture.

Chicken and Quinoa Salad with Lemon Vinaigrette

This Chicken and Quinoa Salad with Lemon Vinaigrette is a refreshing, protein-packed meal that’s perfect for lunch or a light dinner. It’s easy to make and bursting with flavors that everyone will love.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 lb boneless, skinless chicken breasts
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup fresh lemon juice
• 2 tbsp honey
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork.
2. Season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until fully cooked. Let rest for 5 minutes, then slice.
3. In a small bowl, whisk together lemon juice, honey, 1/4 cup olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to make the vinaigrette.
4. In a large bowl, combine cooked quinoa, sliced chicken, cherry tomatoes, cucumber, red onion, and parsley. Drizzle with lemon vinaigrette and toss to combine.

The combination of tender chicken, fluffy quinoa, and crisp vegetables tossed in a sweet and tangy lemon vinaigrette makes this salad a standout dish that’s as nutritious as it is delicious.

Tip: For an extra burst of flavor, add a sprinkle of feta cheese or a handful of toasted almonds before serving.

Healthy Chicken Stir Fry with Vegetables

Whip up this Healthy Chicken Stir Fry with Vegetables for a quick, nutritious meal that doesn’t skimp on flavor or color.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp olive oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook for 5-7 minutes until no longer pink. Remove and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add broccoli, bell pepper, and carrot. Stir fry for 4-5 minutes until vegetables are crisp-tender.
3. Add garlic, ginger, and red pepper flakes to the skillet. Cook for 1 minute until fragrant.
4. Return the chicken to the skillet. Add soy sauce and honey, stirring to coat everything evenly. Cook for another 2 minutes until everything is heated through.

The honey and soy sauce create a glossy, slightly sweet glaze that makes this stir fry irresistibly sticky and flavorful.

Tip: For an extra crunch, sprinkle with sesame seeds before serving.

Chicken and Avocado Salad

This Chicken and Avocado Salad is a refreshing, protein-packed meal that comes together in just minutes, perfect for those busy weeknights when you need something quick yet satisfying.

Ingredients

• 2 cups cooked chicken, shredded
• 1 large avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shredded chicken, diced avocado, and chopped red onion.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
3. Pour the dressing over the chicken mixture and gently toss to combine, being careful not to mash the avocado.
4. Stir in the chopped cilantro just before serving.

The creamy avocado and tangy lime dressing create a delightful contrast with the savory chicken, making this salad a standout dish that’s as flavorful as it is easy to make.

Tip: For an extra crunch, add a handful of toasted pumpkin seeds or sliced almonds right before serving.

Low Calorie Chicken Fajitas

These Low Calorie Chicken Fajitas are a vibrant, flavor-packed meal that won’t weigh you down, perfect for a quick weeknight dinner that feels anything but ordinary.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small whole wheat tortillas
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, toss the chicken strips with 1 tbsp olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until no longer pink.
3. Add the sliced bell peppers and onion to the skillet. Cook for another 5 minutes, stirring frequently, until the vegetables are tender-crisp and the chicken is fully cooked.
4. Warm the tortillas according to package instructions.
5. Serve the chicken and vegetable mixture on the tortillas, garnished with fresh cilantro.

The secret to these fajitas’ bold flavor is the quick marinade that infuses the chicken with zesty lime and warm spices, all while keeping things light and healthy.

Tip: For an extra kick, add a diced jalapeño to the skillet with the bell peppers and onion.

Chicken and Broccoli Bake

This Chicken and Broccoli Bake is the ultimate comfort food, combining tender chicken, crisp broccoli, and a creamy cheese sauce in one dish.

Ingredients

• 2 cups cooked chicken, shredded
• 3 cups broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a large bowl, mix the shredded chicken and broccoli florets.
3. In another bowl, combine the mayonnaise, sour cream, cheddar cheese, Parmesan cheese, garlic powder, salt, black pepper, and paprika.
4. Pour the cheese mixture over the chicken and broccoli, stirring until everything is evenly coated.
5. Transfer the mixture to the prepared baking dish and spread it out evenly.
6. Bake at 375°F for 25 minutes, or until the top is bubbly and slightly golden.

The magic of this bake lies in the creamy sauce that blankets every bite, making it a hit for both weeknight dinners and potlucks.

Tip: For an extra crispy top, broil for the last 2-3 minutes of baking.

Skinny Chicken Caesar Salad

Looking for a lighter take on the classic Caesar salad? This Skinny Chicken Caesar Salad swaps out heavy ingredients for fresh, wholesome ones without skimping on flavor.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large head romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup light Caesar dressing
• 1 cup croutons
• 1 tbsp lemon juice

Instructions

1. Preheat your grill or grill pan to medium-high heat. Brush the chicken breasts with olive oil and season with salt and black pepper.
2. Grill the chicken for 6-7 minutes on each side, or until fully cooked through. Let rest for 5 minutes, then slice into strips.
3. In a large bowl, toss the chopped romaine lettuce with light Caesar dressing and lemon juice until evenly coated.
4. Add the grilled chicken strips, grated Parmesan cheese, and croutons to the bowl. Gently toss to combine all the ingredients.
5. Serve immediately, garnished with an extra sprinkle of Parmesan cheese if desired.

This salad shines with its perfect balance of tangy dressing and smoky grilled chicken, making it a refreshing yet satisfying meal.

Tip: For an extra crunch, toast the croutons in a dry pan over medium heat for 2-3 minutes before adding them to the salad.

Chicken and Zucchini Noodles

Looking for a light yet satisfying meal that comes together in no time? This Chicken and Zucchini Noodles recipe is your weeknight hero, offering a perfect blend of protein and veggies.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 boneless, skinless chicken breast, thinly sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken, 1/4 tsp salt, and black pepper. Cook for 5-6 minutes until the chicken is no longer pink. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
3. Add the zucchini noodles to the skillet, tossing them with the garlic and oil. Cook for 2-3 minutes until just tender.
4. Return the chicken to the skillet. Add the lemon juice and remaining 1/4 tsp salt, tossing everything together to combine. Cook for another minute to heat through.
5. Remove from heat and sprinkle with Parmesan cheese and fresh basil before serving.

The magic of this dish lies in the zucchini noodles’ ability to soak up all the garlicky, lemony flavors while keeping their slight crunch, making every bite a delightful contrast.

Tip: For an extra kick, add a pinch more red pepper flakes or a drizzle of chili oil before serving.

Low Calorie Chicken Tikka Masala

Craving the rich flavors of Chicken Tikka Masala but watching your calorie intake? This lighter version delivers all the aromatic spices and creamy texture you love, without the guilt.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup plain, non-fat Greek yogurt
• 2 tbsp lemon juice
• 2 tsp garam masala, divided
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 cup tomato sauce
• 1/2 cup light coconut milk
• 1 tbsp honey
• Fresh cilantro, for garnish

Instructions

1. In a bowl, mix chicken with Greek yogurt, lemon juice, 1 tsp garam masala, cumin, paprika, turmeric, and salt. Cover and marinate in the fridge for at least 1 hour, or overnight for best results.
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing for 3-4 minutes until soft and fragrant.
3. Add the marinated chicken to the skillet, cooking for 5-6 minutes until no longer pink.
4. Stir in tomato sauce, remaining 1 tsp garam masala, and honey. Simmer for 10 minutes, then add coconut milk and cook for another 5 minutes until the sauce thickens slightly.
5. Garnish with fresh cilantro before serving.

The secret to this dish’s depth of flavor? A double hit of garam masala—once in the marinade and again in the sauce—creates layers of warmth and spice that are utterly irresistible.

Tip: For an extra kick, add a pinch of cayenne pepper to the marinade.

Chicken and Sweet Potato Hash

Wake up to a hearty and flavorful breakfast with this Chicken and Sweet Potato Hash, a perfect blend of savory and sweet that’s sure to energize your morning.

Ingredients

• 2 tablespoons olive oil
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 cup cooked chicken, shredded
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 2 green onions, sliced
• 2 eggs

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sweet potato and cook, stirring occasionally, for 10 minutes until they start to soften.
2. Add the shredded chicken, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/4 teaspoon garlic powder to the skillet. Stir to combine and cook for another 5 minutes until the sweet potatoes are tender and the chicken is heated through.
3. Make two wells in the hash and crack an egg into each. Cover the skillet and cook for 3-4 minutes until the eggs are set to your liking.
4. Sprinkle with sliced green onions before serving.

The smoky paprika and garlic powder give this hash a depth of flavor that pairs beautifully with the natural sweetness of the potatoes, while the runny egg yolk adds a luxurious texture.

Tip: For an extra crispy hash, press the mixture down in the skillet after adding the chicken and let it cook undisturbed for a couple of minutes before stirring.

Healthy Chicken and Rice Casserole

This Healthy Chicken and Rice Casserole is a comforting weeknight dinner that’s packed with flavor and nutrients, without any of the guilt.

Ingredients

• 1 cup uncooked brown rice
• 2 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup frozen peas and carrots mix
• 1/2 cup plain Greek yogurt
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, bring the chicken broth to a boil. Add the brown rice, reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
4. Add the chicken pieces, thyme, salt, and pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink.
5. Stir in the frozen peas and carrots mix, cooked rice, Greek yogurt, and Parmesan cheese until well combined.
6. Transfer the mixture to the prepared baking dish and bake for 20 minutes until the top is lightly golden.

The Greek yogurt adds a creamy texture without the heaviness of traditional cream-based casseroles, making this dish a healthier twist on a classic comfort food.

Tip: For an extra crunch, sprinkle a handful of almond slivers on top before baking.

Chicken and Asparagus Stir Fry

This Chicken and Asparagus Stir Fry is a quick, flavorful dish that brings a fresh twist to your weeknight dinner routine.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the asparagus and cook for 3-4 minutes until bright green and slightly tender.
3. Add the minced garlic, soy sauce, honey, and red pepper flakes to the skillet. Stir to combine and cook for another minute until fragrant.
4. Return the chicken to the skillet and toss everything together. Cook for an additional 2 minutes to ensure everything is heated through. Season with salt and pepper to taste.

The honey and soy sauce create a perfect balance of sweet and savory, while the red pepper flakes add just the right amount of heat. It’s a dish that’s as pleasing to the palate as it is to the eye.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Low Calorie Chicken Enchiladas

These Low Calorie Chicken Enchiladas are a game-changer for anyone craving Mexican flavors without the guilt, wrapped in a cozy, comforting package.

Ingredients

• 2 cups shredded cooked chicken breast
• 1 cup reduced-fat shredded cheese, divided
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1 tsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 corn tortillas
• 1 cup green enchilada sauce
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a skillet over medium heat, warm the olive oil. Add onions and bell peppers, cooking until soft, about 5 minutes.
3. Stir in the shredded chicken, 1/2 cup cheese, cumin, chili powder, garlic powder, and salt. Cook for another 2 minutes until everything is well combined.
4. Warm the tortillas slightly to make them pliable. Divide the chicken mixture evenly among the tortillas, roll them up, and place seam-side down in the baking dish.
5. Pour the enchilada sauce over the top and sprinkle with the remaining 1/2 cup cheese.
6. Bake for 20 minutes, until the cheese is bubbly and the edges are slightly crispy.
7. Garnish with fresh cilantro before serving.

The secret to these enchiladas is the perfect balance of spices and the crisp-tender texture of the corn tortillas, making every bite satisfying without feeling heavy.

Tip: For an extra kick, add a diced jalapeño to the chicken mixture.

Chicken and Black Bean Soup

Warm up your kitchen with this hearty Chicken and Black Bean Soup, a comforting bowl that’s packed with flavor and ready in no time.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup cooked chicken, shredded
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 medium diced onion and cook until soft, about 5 minutes.
2. Stir in 2 cloves minced garlic, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute until fragrant.
3. Pour in 4 cups chicken broth, 1 can black beans, and 1 can diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add shredded chicken and simmer for another 5 minutes.
5. Remove from heat and stir in 1/4 cup chopped cilantro and the juice of 1 lime.

The lime and cilantro add a fresh zing that brightens the rich, smoky flavors of the soup, making it a standout dish.

Tip: For an extra kick, top with sliced jalapeños or a dollop of sour cream before serving.

Healthy Chicken Piccata

Looking for a lighter take on a classic? This Healthy Chicken Piccata swaps in whole wheat flour and olive oil for a dish that’s just as flavorful but better for you.

Ingredients

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/4 cup whole wheat flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers, drained
• 2 tablespoons chopped fresh parsley

Instructions

1. Pound the chicken breasts to an even 1/2-inch thickness. In a shallow dish, mix the whole wheat flour, salt, and black pepper. Dredge the chicken in the flour mixture, shaking off excess.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden and cooked through. Remove from skillet and set aside.
3. In the same skillet, add the chicken broth and lemon juice, scraping up any browned bits. Bring to a simmer and cook for 2 minutes until slightly reduced. Stir in the capers.
4. Return the chicken to the skillet, turning to coat in the sauce. Sprinkle with chopped parsley before serving.

The bright lemon and briny capers create a vibrant sauce that perfectly complements the tender chicken, making this dish a weeknight winner.

Tip: For an extra burst of freshness, add a pinch of lemon zest to the sauce just before serving.

Chicken and Kale Salad with Balsamic Dressing

This Chicken and Kale Salad with Balsamic Dressing is a vibrant, nutrient-packed meal that’s as satisfying as it is simple to whip up on a busy weeknight.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 bunch kale, stems removed and leaves chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill or grill pan to medium-high heat. Season the chicken breasts with 1/4 tsp salt and 1/8 tsp black pepper. Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
2. In a large bowl, combine the kale, cherry tomatoes, and red onion.
3. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper.
4. Pour the dressing over the salad and toss to coat evenly.
5. Top the salad with sliced chicken and crumbled feta cheese.

The magic of this salad lies in the balance of the tangy balsamic dressing with the sweetness of honey, creating a flavor profile that elevates the humble kale to star status.

Tip: Massaging the kale with a bit of the dressing before adding the other ingredients can help soften its texture.

Conclusion

We hope this roundup of 20 delicious low-calorie chicken recipes inspires your healthy eating journey. Each dish is packed with flavor, proving that nutritious meals can also be incredibly satisfying. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for your next meal prep adventure. Happy cooking!