19 Delicious Low Fat Chicken Recipes Healthy

Unleash the flavor without the guilt with our roundup of 19 Delicious Low Fat Chicken Recipes Healthy! Perfect for home cooks across North America, these dishes promise to keep your meals exciting and your waistline in check. Whether you’re craving quick weeknight dinners or comforting weekend feasts, we’ve got you covered. Dive in and discover how easy and tasty healthy eating can be!

Grilled Lemon Herb Chicken Breast

Always looking for a simple yet flavorful dish to impress? Grilled Lemon Herb Chicken Breast is your go-to, combining zesty lemon and aromatic herbs for a juicy, tender meal perfect for any weeknight dinner or weekend barbecue.

Ingredients

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

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp minced garlic, 1 tsp salt, and 1/2 tsp black pepper.
2. Add 4 boneless, skinless chicken breasts to the bowl, ensuring each piece is thoroughly coated with the marinade. Tip: For deeper flavor, let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. Preheat your grill to medium-high heat (375°F to 400°F). Tip: Ensure the grill grates are clean and lightly oiled to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off, and place on the grill. Discard the remaining marinade.
5. Grill the chicken for 6-7 minutes on one side, then flip and grill for another 6-7 minutes, or until the internal temperature reaches 165°F. Tip: Avoid pressing down on the chicken while grilling to keep it juicy.
6. Sprinkle 1 tbsp chopped fresh rosemary and 1 tbsp chopped fresh thyme over the chicken during the last 2 minutes of grilling for an aromatic finish.

Ready to serve, this Grilled Lemon Herb Chicken Breast boasts a crispy exterior with a moist, flavorful interior. Pair it with a fresh salad or roasted vegetables for a complete meal that’s sure to delight.

Baked Chicken with Spinach and Mushrooms

Mastering a simple yet flavorful dish like Baked Chicken with Spinach and Mushrooms can elevate your weeknight dinners to something special. This recipe combines tender chicken with earthy mushrooms and fresh spinach, all baked to perfection.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach
• 1 cup sliced mushrooms
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Season the chicken breasts evenly with garlic powder, salt, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat, then add the chicken. Sear for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to get a good sear.
4. Transfer the seared chicken to a baking dish. Arrange the spinach and mushrooms around and on top of the chicken.
5. Sprinkle the shredded mozzarella cheese evenly over the chicken and vegetables.
6. Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
7. Let the dish rest for 5 minutes before serving to allow the juices to redistribute. Tip: Resting ensures moist chicken.

After baking, the chicken is juicy and flavorful, complemented by the creamy melted cheese and the slight crunch of the spinach. Serve it over a bed of quinoa or with a side of roasted potatoes for a complete meal.

Low Fat Chicken Stir Fry with Vegetables

Ready to whip up a healthy and delicious meal that won’t weigh you down? This Low Fat Chicken Stir Fry with Vegetables is a perfect choice for a quick dinner, packed with flavor and nutrients, yet light on calories.

Ingredients

• 1 lb boneless, skinless chicken breast, sliced into thin strips
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 tbsp olive oil
• 2 tbsp low-sodium soy sauce
• 1 tsp ginger, minced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tsp cornstarch

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken strips to the skillet, cooking for 5-7 minutes until no longer pink. Remove and set aside.
3. In the same skillet, heat the remaining 1 tbsp olive oil. Add broccoli, bell pepper, and carrot, stirring frequently for 4-5 minutes until vegetables are crisp-tender.
4. Push vegetables to one side of the skillet. Add ginger and garlic to the cleared space, cooking for 30 seconds until fragrant.
5. Mix chicken broth with cornstarch and soy sauce, then pour over vegetables, stirring to combine.
6. Return chicken to the skillet, stirring everything together. Cook for 2-3 minutes until the sauce thickens.
7. Tip: For extra crisp vegetables, don’t overcrowd the skillet; cook in batches if necessary.
8. Tip: Always slice chicken against the grain for tender bites.
9. Tip: Fresh ginger can be substituted with 1/4 tsp ground ginger if needed.

You’ll love the crisp texture of the vegetables paired with the tender chicken, all coated in a light, flavorful sauce. Try serving over a bed of quinoa for an extra protein boost.

Chicken and Quinoa Stuffed Peppers

Unlock the secret to a nutritious and flavorful dinner with these Chicken and Quinoa Stuffed Peppers, a dish that combines lean protein, whole grains, and vibrant vegetables in one satisfying meal.

Ingredients

• 4 large bell peppers
• 1 cup quinoa, uncooked
• 2 cups water
• 1 tbsp olive oil
• 1 lb ground chicken
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup shredded mozzarella cheese
• 1/2 cup marinara sauce

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Tip: Fluff the quinoa with a fork after cooking to prevent clumping.
4. Heat olive oil in a large skillet over medium heat. Add the ground chicken, salt, black pepper, garlic powder, and onion powder. Cook for 5-7 minutes, breaking the chicken into small pieces, until no longer pink. Tip: Ensure the chicken is fully cooked by checking that there’s no pink inside.
5. In a large bowl, mix the cooked quinoa, cooked chicken, and marinara sauce until well combined.
6. Stuff each bell pepper with the quinoa and chicken mixture, then place them in a baking dish.
7. Sprinkle the shredded mozzarella cheese on top of each stuffed pepper.
8. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and slightly golden. Tip: For extra crispy cheese, broil for the last 2 minutes of baking.

Serve these stuffed peppers hot, enjoying the contrast between the tender peppers, fluffy quinoa, and juicy chicken. For an extra touch, drizzle with additional marinara sauce or a sprinkle of fresh herbs before serving.

Slow Cooker Chicken Tortilla Soup

Delving into the heart of comfort food, this Slow Cooker Chicken Tortilla Soup is a breeze to prepare, offering a rich blend of flavors that meld beautifully over hours of gentle cooking. Perfect for beginners, this recipe ensures a foolproof path to a delicious meal.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup diced bell pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 2 cups tortilla chips, crushed
• 1/2 cup shredded cheese
• 1/2 cup sour cream

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup diced onion and sauté until translucent, about 5 minutes.
2. Add 2 cloves minced garlic and sauté for another 30 seconds, until fragrant.
3. Transfer the onion and garlic mixture to the slow cooker.
4. Add 1 lb boneless, skinless chicken breasts to the slow cooker.
5. Pour in 1 cup diced bell pepper, 1 can black beans, 1 can corn, and 1 can diced tomatoes with green chilies.
6. Add 4 cups chicken broth, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
7. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
8. Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the slow cooker.
9. Stir in 1/4 cup chopped fresh cilantro and the juice of 1 lime.
10. Serve the soup hot, topped with crushed tortilla chips, shredded cheese, and a dollop of sour cream.

Lusciously thick with a hint of lime, this soup boasts a perfect balance of spice and savoriness. For an extra touch, garnish with avocado slices or a drizzle of hot sauce to elevate the flavors further.

Healthy Chicken Caesar Salad

Starting with a classic that never fails to impress, this Healthy Chicken Caesar Salad is a perfect blend of crisp greens, tender chicken, and a creamy, yet light dressing. Let’s break down the process to ensure every bite is as satisfying as the last.

Ingredients

• 2 cups romaine lettuce, chopped
• 1 boneless, skinless chicken breast
• 1 tbsp olive oil
• 1/2 cup croutons
• 1/4 cup grated Parmesan cheese
• 2 tbsp Caesar dressing (light)
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
2. Season the chicken breast with garlic powder, black pepper, and salt evenly on both sides.
3. Heat olive oil in a skillet over medium heat, then add the chicken breast. Cook for 5-7 minutes on each side until golden brown.
4. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. While the chicken bakes, place the chopped romaine lettuce in a large salad bowl.
6. Once the chicken is cooked, let it rest for 5 minutes before slicing it into thin strips.
7. Add the sliced chicken, croutons, and grated Parmesan cheese to the bowl with the lettuce.
8. Drizzle the Caesar dressing over the salad and toss gently to combine all ingredients evenly.

Freshly prepared, this salad offers a delightful crunch from the romaine and croutons, balanced by the creamy dressing and savory chicken. For an extra touch, serve with a sprinkle of additional Parmesan on top or alongside a slice of whole-grain bread.

Low Fat Chicken and Broccoli Casserole

Here’s a straightforward way to whip up a comforting yet healthy Low Fat Chicken and Broccoli Casserole that’s perfect for weeknight dinners. Let’s break down the process into simple, manageable steps to ensure delicious results every time.

Ingredients

• 2 cups cooked chicken breast, shredded
• 2 cups broccoli florets, steamed
• 1 cup low-fat milk
• 1 cup low-fat cheddar cheese, shredded
• 1/2 cup plain Greek yogurt
• 1 tbsp olive oil
• 1 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish with olive oil.
2. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Whisk in 1 tbsp all-purpose flour until smooth, cooking for 1 minute to remove the raw flour taste.
3. Gradually add 1 cup low-fat milk to the saucepan, whisking constantly to prevent lumps. Tip: Keep the heat medium-low to avoid scorching the milk.
4. Stir in 1/2 cup plain Greek yogurt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/4 tsp salt until the mixture is smooth and slightly thickened.
5. Layer the bottom of the prepared casserole dish with 2 cups shredded chicken breast and 2 cups steamed broccoli florets.
6. Pour the sauce evenly over the chicken and broccoli, then sprinkle 1 cup shredded low-fat cheddar cheese on top. Tip: For a golden crust, place the casserole under the broiler for the last 2 minutes of baking.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and lightly browned.
8. Let the casserole stand for 5 minutes before serving to allow the sauce to thicken slightly. Tip: This resting time makes it easier to portion and serve.

After baking, this casserole boasts a creamy texture with a slight crunch from the broccoli, all under a golden cheese topping. Serve it over a bed of quinoa or with a side of whole-grain bread for a complete meal.

Chicken Avocado Wrap with Whole Wheat Tortilla

Unwrap the joy of making a nutritious and delicious Chicken Avocado Wrap with Whole Wheat Tortilla, perfect for a quick lunch or a light dinner. This guide will walk you through each step, ensuring your wrap is packed with flavor and texture.

Ingredients

• 1 cup cooked chicken, shredded
• 1 ripe avocado, mashed
• 1/4 cup red onion, finely diced
• 1/2 cup cherry tomatoes, halved
• 1 tbsp lime juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 whole wheat tortillas
• 1/2 cup lettuce, shredded

Instructions

1. In a medium bowl, combine the shredded chicken, mashed avocado, diced red onion, halved cherry tomatoes, lime juice, salt, and black pepper. Mix gently until all ingredients are evenly distributed.
2. Heat the whole wheat tortillas in a dry skillet over medium heat for 30 seconds on each side to make them pliable.
3. Divide the chicken and avocado mixture evenly between the two tortillas, spreading it in the center.
4. Sprinkle shredded lettuce over the chicken and avocado mixture on each tortilla.
5. Fold the sides of the tortillas inward, then roll them tightly from the bottom to enclose the filling.
6. Cut each wrap in half diagonally for easy serving.

Layered with creamy avocado and tender chicken, this wrap offers a delightful contrast of textures and a burst of freshness from the vegetables. Serve it with a side of sweet potato fries or a crisp green salad for a complete meal.

Spicy Grilled Chicken Skewers

Creating the perfect Spicy Grilled Chicken Skewers is easier than you think, especially when you follow these straightforward steps. Let’s dive into the process, ensuring every bite is packed with flavor and perfectly cooked.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to 400°F.
2. In a large bowl, combine olive oil, lemon juice, smoked paprika, garlic powder, cumin, cayenne pepper, salt, and black pepper. Tip: Whisk the marinade well to ensure all spices are evenly distributed.
3. Add the chicken cubes to the bowl, tossing to coat each piece thoroughly with the marinade. Let it marinate for at least 20 minutes at room temperature. Tip: For deeper flavor, marinate in the refrigerator for up to 4 hours.
4. Thread the marinated chicken cubes onto the soaked skewers, leaving a small space between each piece for even cooking.
5. Place the skewers on the preheated grill, cooking for 4-5 minutes on each side. Tip: Look for clear juices and no pink in the center to ensure doneness.
6. Remove the skewers from the grill and let them rest for 3 minutes before serving.

Absolutely, these Spicy Grilled Chicken Skewers boast a smoky, slightly charred exterior with a juicy, tender interior. Serve them over a bed of cilantro lime rice or alongside a crisp cucumber salad for a refreshing contrast.

Chicken and Sweet Potato Hash

Just when you thought your breakfast routine couldn’t get any better, along comes this hearty Chicken and Sweet Potato Hash to shake things up. Perfect for a lazy weekend morning or a quick weeknight dinner, this dish is as nutritious as it is delicious.

Ingredients

• 2 cups diced sweet potatoes
• 1 cup diced chicken breast
• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 2 eggs

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat (350°F).
2. Add 2 cups diced sweet potatoes to the skillet, spreading them out in an even layer. Cook for 5 minutes without stirring to allow them to brown slightly.
3. Stir in 1/2 cup diced onion and cook for another 3 minutes until the onions become translucent.
4. Add 1 cup diced chicken breast, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika to the skillet. Stir to combine all ingredients evenly.
5. Continue cooking for 7-10 minutes, stirring occasionally, until the chicken is fully cooked and the sweet potatoes are tender.
6. Make two small wells in the hash and crack 1 egg into each well. Cover the skillet and cook for 3-5 minutes, or until the eggs are cooked to your liking.
7. Remove from heat and let sit for 2 minutes before serving.

Vibrant and satisfying, this hash boasts a delightful contrast between the creamy eggs and the crispy sweet potatoes. Try topping it with avocado slices or a sprinkle of feta cheese for an extra layer of flavor.

Low Fat Chicken Parmesan

Cooking a healthier version of a classic doesn’t mean sacrificing flavor or satisfaction. This Low Fat Chicken Parmesan is proof, offering a lighter take on the beloved dish without compromising on taste. Follow these steps to create a meal that’s both nutritious and delicious.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg white
• 1 cup marinara sauce
• 1/2 cup part-skim mozzarella cheese, shredded
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a shallow bowl, mix together the breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper.
3. In another bowl, beat the egg white until frothy.
4. Dip each chicken breast into the egg white, then coat evenly with the breadcrumb mixture.
5. Heat the remaining olive oil in a skillet over medium heat and cook the chicken for 3-4 minutes on each side until golden brown.
6. Transfer the chicken to the prepared baking dish, spoon marinara sauce over each piece, and sprinkle with mozzarella cheese.
7. Bake for 20-25 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 165°F.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Light and crispy on the outside, tender and juicy on the inside, this Low Fat Chicken Parmesan pairs wonderfully with a side of zucchini noodles or a fresh garden salad for a complete meal.

Chicken and Asparagus Bake

Delightfully simple yet packed with flavor, this Chicken and Asparagus Bake is a perfect weeknight dinner that comes together with minimal fuss. Follow these steps to create a dish that’s both nutritious and satisfying.

Ingredients

• 2 cups cooked chicken, shredded
• 1 lb fresh asparagus, trimmed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Arrange the trimmed asparagus in a single layer at the bottom of the prepared baking dish.
3. In a medium bowl, mix the shredded chicken with garlic powder, salt, and black pepper until evenly coated.
4. Spread the seasoned chicken over the asparagus in the baking dish.
5. Pour the heavy cream evenly over the chicken and asparagus, ensuring everything is lightly coated.
6. Sprinkle the grated Parmesan cheese on top for a golden, crispy finish.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly browned.
8. Let the bake rest for 5 minutes before serving to allow the flavors to meld together.

Great for a cozy dinner, this bake offers a creamy texture with a crisp cheese topping, while the asparagus adds a fresh crunch. Serve it alongside a crisp salad or over a bed of rice for a more filling meal.

Healthy Chicken Fajitas

Cooking healthy chicken fajitas at home is simpler than you might think, and it’s a fantastic way to enjoy a flavorful, nutritious meal any day of the week. Let’s walk through the process together, ensuring you end up with perfectly seasoned, tender chicken and crisp, colorful vegetables every time.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bell pepper, sliced
• 1 onion, sliced
• 8 whole wheat tortillas

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tbsp olive oil.
2. Slice the chicken breasts into thin strips and season with chili powder, cumin, garlic powder, salt, and black pepper.
3. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until no longer pink inside.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add the remaining 1 tbsp olive oil, bell pepper, and onion. Cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp.
6. Return the chicken to the skillet with the vegetables and stir to combine. Cook for an additional 2 minutes to heat through.
7. Warm the tortillas according to package instructions.
8. Serve the chicken and vegetable mixture on warmed tortillas.

Perfectly cooked chicken fajitas offer a delightful contrast between the tender, spiced chicken and the crisp freshness of the vegetables. For an extra touch, serve with a side of guacamole or a sprinkle of fresh cilantro to elevate the flavors even further.

Low Fat Chicken and Rice Soup

Savory and satisfying, this Low Fat Chicken and Rice Soup is a comforting dish that’s both nutritious and easy to prepare. Perfect for beginners, this recipe guides you through each step to ensure a delicious result every time.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 2 cloves minced garlic
• 6 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onion, 1 cup diced carrot, and 1 cup diced celery to the pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds.
4. Pour in 6 cups low-sodium chicken broth and bring to a boil.
5. Add 1 lb boneless, skinless chicken breasts to the pot. Reduce heat to low, cover, and simmer until chicken is cooked through, about 20 minutes.
6. Remove chicken from the pot and shred it into bite-sized pieces using two forks.
7. Return the shredded chicken to the pot along with 1 cup long-grain white rice, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
8. Cover and simmer until rice is tender, about 15 minutes, stirring occasionally to prevent sticking.
9. Tip: For a thicker soup, let it sit covered off the heat for 5 minutes before serving.
10. Tip: Fresh herbs like parsley can be added at the end for a burst of color and flavor.
11. Tip: Ensure the rice is fully submerged in the broth to cook evenly.

Mild yet flavorful, this soup boasts a comforting texture with tender chicken and perfectly cooked rice. Serve it with a sprinkle of fresh herbs or a squeeze of lemon for an extra zing.

Chicken and Zucchini Noodles

You’re about to embark on a culinary journey that’s as nutritious as it is delicious, with a dish that’s perfect for those seeking a lighter alternative to traditional pasta. Chicken and Zucchini Noodles is a harmonious blend of tender protein and fresh vegetables, offering a satisfying meal that’s easy to prepare and packed with flavor.

Ingredients

– 2 cups zucchini noodles
– 1 lb chicken breast, thinly sliced
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F).
2. Add the thinly sliced chicken breast to the skillet, seasoning with 1/2 tsp salt and 1/2 tsp black pepper.
3. Cook the chicken for 5-7 minutes, turning once, until it’s golden brown and no longer pink in the center.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, heat the remaining 1 tbsp olive oil.
6. Add the zucchini noodles, garlic powder, and remaining salt and pepper, sautéing for 2-3 minutes until just tender.
7. Tip: Avoid overcooking the zucchini noodles to maintain their texture.
8. Return the chicken to the skillet, mixing gently with the zucchini noodles.
9. Sprinkle the grated Parmesan cheese over the top, allowing it to melt slightly from the residual heat.
10. Tip: For an extra flavor boost, add a squeeze of fresh lemon juice before serving.
11. Serve immediately, garnished with additional Parmesan cheese if desired.
12. Tip: This dish pairs wonderfully with a side of cherry tomatoes for a pop of color and acidity.
Rich in protein and bursting with fresh flavors, this Chicken and Zucchini Noodles dish offers a delightful contrast of textures, from the tender chicken to the crisp-tender zucchini. For a creative twist, try serving it in a hollowed-out zucchini boat for an impressive presentation.

Baked Chicken Nuggets with Whole Wheat Breadcrumbs

Making homemade baked chicken nuggets with whole wheat breadcrumbs is easier than you think, and it’s a healthier alternative to the fried version. Let’s walk through the process together, ensuring you end up with perfectly crispy nuggets every time.

Ingredients

• 1 lb chicken breast, cut into 1-inch pieces
• 1 cup whole wheat breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs, beaten
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix together the whole wheat breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
3. Dip each chicken piece into the beaten eggs, then coat evenly with the breadcrumb mixture. Tip: For extra crispiness, press the breadcrumbs onto the chicken firmly.
4. Place the coated chicken pieces on the prepared baking sheet, ensuring they’re not touching. Drizzle lightly with olive oil. Tip: This helps achieve a golden color without frying.
5. Bake for 15 minutes, then flip each nugget and bake for another 10 minutes, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer to ensure doneness without overcooking.

Golden and crispy on the outside, tender and juicy on the inside, these nuggets are a hit with both kids and adults. Serve them with your favorite dipping sauce or over a salad for a complete meal.

Low Fat Chicken and Black Bean Enchiladas

Getting dinner on the table doesn’t have to be a hassle, especially when you’re craving something flavorful yet healthy. These Low Fat Chicken and Black Bean Enchiladas are a perfect blend of taste and nutrition, guiding you through each step to ensure a delicious outcome.

Ingredients

• 2 cups shredded cooked chicken breast
• 1 cup black beans, rinsed and drained
• 1/2 cup reduced-fat shredded cheese
• 1/4 cup chopped green onions
• 1/2 cup enchilada sauce
• 4 whole wheat tortillas
• 1 tsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp chili powder

Instructions

1. Preheat your oven to 350°F and lightly grease a baking dish with olive oil.
2. In a large bowl, combine the shredded chicken, black beans, green onions, cumin, and chili powder, mixing well to ensure even distribution of spices.
3. Warm the tortillas in the microwave for 20 seconds to make them more pliable for rolling.
4. Divide the chicken and bean mixture evenly among the tortillas, placing the filling in the center of each.
5. Roll each tortilla tightly and place seam side down in the prepared baking dish.
6. Pour the enchilada sauce evenly over the rolled tortillas, ensuring they’re fully covered for maximum flavor.
7. Sprinkle the shredded cheese on top of the enchiladas.
8. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
9. Let the enchiladas sit for 5 minutes before serving to allow the filling to set.

Just out of the oven, these enchiladas boast a perfect balance of tender chicken and creamy black beans, wrapped in a soft whole wheat tortilla. For an extra kick, serve with a side of fresh salsa or a dollop of Greek yogurt.

Chicken and Kale Salad with Lemon Vinaigrette

Vibrant and refreshing, this dish combines the hearty textures of chicken and kale with the zesty punch of lemon vinaigrette, perfect for a light yet satisfying meal. Follow these steps to create a salad that’s as nutritious as it is delicious.

Ingredients

• 2 cups chopped kale
• 1 cup cooked chicken breast, shredded
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup sliced almonds

Instructions

1. In a large bowl, massage the chopped kale with 1 tbsp of olive oil for 2 minutes to soften the leaves.
2. Add the shredded chicken breast to the bowl with the kale.
3. In a small bowl, whisk together the remaining olive oil, lemon juice, honey, salt, and black pepper to create the vinaigrette.
4. Pour the vinaigrette over the kale and chicken, tossing gently to coat evenly.
5. Sprinkle the sliced almonds on top for a crunchy texture.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Mouthwatering and crisp, this salad offers a perfect balance of flavors and textures. Serve it in a hollowed-out lemon for an extra touch of elegance.

Low Fat Chicken Meatballs with Spaghetti Squash

Are you looking for a healthy yet satisfying meal that doesn’t skimp on flavor? Let’s dive into making low-fat chicken meatballs paired with spaghetti squash, a dish that’s as nutritious as it is delicious.

Ingredients

• 1 lb ground chicken
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 medium spaghetti squash
• 1 tbsp olive oil
• 2 cups marinara sauce

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and place them cut-side down on the baking sheet. Roast for 40 minutes or until the flesh is tender and can be easily scraped into strands with a fork.
3. While the squash roasts, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper in a large bowl. Mix until just combined; overmixing can make the meatballs tough.
4. Shape the mixture into 1-inch meatballs and place them on the same baking sheet as the squash during the last 20 minutes of roasting, turning once halfway through.
5. Heat the marinara sauce in a saucepan over medium heat until simmering, then reduce the heat to low to keep warm.
6. Once cooked, use a fork to scrape the spaghetti squash into strands and divide among plates. Top with meatballs and warm marinara sauce.

Enjoy the tender, juicy meatballs alongside the slightly sweet, nutty strands of spaghetti squash. For an extra touch of freshness, garnish with chopped basil or a sprinkle of red pepper flakes for heat.

Conclusion

Delightful as they are nutritious, these 19 low-fat chicken recipes prove healthy eating doesn’t mean sacrificing flavor. Whether you’re meal prepping or cooking for your family, there’s something here for everyone. We’d love to hear which recipes became your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!