There are very few dietary components that serve high quality proteins exclusively with little to no bad-quality fats; and chicken is definitely one of them. Nutritionists and healthcare professionals prefer skinless chicken, mainly because the skin is loaded with fats and chemicals that may prove hazardous for your health.
For your ease, we have collected some tried and tested low calorie chicken recipes. Don’t forget that the bird doesn't only contain proteins but is also considered a rich source of vitamins and nutrients essential for health and wellness. Here are some delicious low calorie chicken recipes that will help you lose weight, keep you fit and serve your taste-buds.
Low Calorie Chicken Recipes
Leftover Parma Ham Chicken
Serving: 2 Total Time: 40 minutes Calories: 134 Fats: 4.75 gm
Chicken breast fillets (skinless)
Lemon zest and juice
Parma ham slices
Combine lemon juice, lemon zest, herbs and garlic together.
Season the chicken breast pieces with the combined mixture to coat the chicken well.
Fold the chicken breasts in at least 2 slices of ham each and place in non-stick baking pan.
Drizzle olive oil over the wrapped chicken and place the pan in a preheated oven at 400° F for 20 to 25 minutes. Take out when cooked.
Serve hot with steamed beans and boiled potatoes.
Watch the following video and learn how to do a delicious dish that wrap chicken in Parma Ham:
Chicken Thighs Piccata-Style
Serving: 4 Total time: 32 minutes Calories: 172 Fat: 5.2 gm Sat. Fats: 1.1 gm
Flour (all purpose)
Salt & pepper
1/4 teaspoon each
Egg white (beaten)
Water & capers
1 teaspoon each
Olive oil & lemon juice
2 teaspoons each
Chicken broth (fat-free)
Add chicken, flour, salt and pepper in a zip-top bag, seal and shake until chicken is coated.
Mix egg-white and water in a separate pan.
Take out chicken from bag and dip pieces of chicken in egg-white mixture, then coat in breadcrumbs.
Preheat oil in a large nonstick pan with medium-high heat and cook each side of the chicken for 3-4 minutes or until brown.
Add wine, lemon juice, broth and garlic in same pan and bring to boil.
Cover the pan and reduce heat, simmer for 8 minutes.
Uncover the pan and simmer after adding parsley and capers for 5 minutes or until chicken is cooked.
Serve with grated lemon rind at top.
Watch the video below to learn other great chicken recipe with lemon in it:
Curried Chicken Sauté
Serving: 4 Total time: 23 minutes Calories: 175 Fats: 5.9 gm
1 ½ tablespoons
Chicken breasts (skinless and boneless)
Mixed bell peppers (presliced)
|Lemon Juice||1 tablespoon|
Dust 1 teaspoon curry powder, ½ teaspoon salt and pepper on the chicken breasts.
Coat pan with cooking spray and place on medium heat. Now add chicken breasts in the pan and cook for 5 minutes (each side).
Take out chicken from the pan.
Add bell-peppers and remaining curry powder in pan and sauté, then add coconut milk and cook until boiled. Reduce heat and simmer to thicken the mixture.
Add lemon juice and salt in the bell-pepper mixture.
Cut chicken into slices.
Serve hot with lime wedges and bell-pepper mixture.
Watch the video and learn an tasty Jamaican curry chicken recipe:
Sautéed Chicken Breasts
Serving: 4 Total Time: 35 minutes Calories: 244
Fats: 9 gm (3 gm saturated fats and 3 gm mono fats)
Chicken breasts (boneless and skinless)
1/4 cup (plus 1 tablespoon all-purpose flour)
Wrap chicken in plastic sheet, pound with heavy material to flatten and stop when the thickness reaches about ½ inch. Add ½ teaspoons salt to season chicken breasts.
Take that 1/4 cup flour in a baking dish and coat the chicken. Discard the remaining flour.
Add 2 teaspoons oil in a pan on medium-high heat; cook each side of chicken in it for 1-2 minutes. Take the chicken out of the pan and cover.
Cook shallots in 1 tablespoon oil in a pan for 1-2 minutes or until golden brown and coat with the all-purpose flour.
Add broth, wine and remaining salt and cook to boil.
Place chicken back in the pan and simmer for about 6 minutes. Add sour-cream and mustard and coat chicken in the sauce.
Serve after stirring with chives.
Watch the following video to learn how to cook boneless chicken breasts that nobody can say no:
Chinese Chicken & Noodle Salad
Serving: 4 Total Time: 30 min Calories: 399 Fats: 12gm (2 gm sat., 5 gm mono)
Ramen-noodle soup mix
1 ½ teaspoons
Chicken breasts (boneless, skinless)
Orange juice & vinegar
3 tablespoons each
Soy sauce & sugar
5 teaspoons each
Sesame oil (toasted)
Crumble noodles in baking pan, without seasoning. Combine and toss noodles with almonds, sesame seeds and oil and bake for 10 min. Take out, stir and place again in oven for 5 more minutes.
Add water and chicken in a pan. Add salt and ginger and bring to boil. Cover the pan and simmer until chicken is cooked (check by inserting a thermometer if it reads 165° F, then it's cooked). Take out chicken on cutting board and shred into small pieces.
Mix vinegar, soy sauce, sugar, orange juice and sesame oil in a bowl and whisk until sugar is dissolved.
Mix prepared chicken, vegetables, scallions, toasted noodles and dressing together in bowl and serve.
Still wanna know more? The following video is right for you:
Citrus Soy Chicken Drumsticks
Serving: 4 Calories: 196 Fats: 5 gm
Green onions (chopped)
Toss chicken, salt and ginger in a bowl.
Coat a pan with cooking spray and cook chicken for 6 minutes.
Cook after adding sake, sugar, soy sauce and lemon juice for 1 minute, cover the pan and leave to simmer for 10 minutes.
Take out chicken from pan and place sauce on flame, start boiling the sauce until only ½ cup of sauce is left.
Bring chicken back to pan to coat in sauce.
Serve with sprinkled green onions on top.
Learn another mouthwatering honey soy chicken drumsticks here: