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low calorie chicken recipes for weight loss

low calorie chicken recipes for weight loss

low calorie chicken recipes for weight loss

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low calorie chicken recipes for weight loss

The healthiest ways to cook Chicken are steaming, grilling, poaching and baking. All four techniques require minimal oil but keep plenty of flavor.

Out of these four methods, nothing beats a perfectly grilled chicken breast. When cooked correctly, it is extra flavorful and will NEVER turn our rubbery or dry. Not only is it easy and delicious, but it’s healthy too.

The Ingredients

  • Chicken breasts– Skinless and boneless chicken. If your fillets are big/thick, you can slice them length ways.
  • Olive oil– The most flavorful oil for any chicken marinade.
  • Lemon juice– Freshly squeezed is preferred, but bottled or jarred juice works.
  • Garlic– Freshly minced garlic or bottled garlic, not garlic powder.
  • Salt and pepper– To taste.

The Instructions

In a small bowl, whisk together the olive oil, lemon juice, and garlic until combined. Season the chicken breasts with salt and pepper then add it to a ziplock bag, along with the marinade. Refrigerate it for at least 30 minutes.

Now, preheat a grill to medium/high heat. Brush the grills with some oil and, once hot, add the chicken breasts on top. Grill for 15 minutes, flipping halfway through. Once the chicken reaches an internal temperature of 165C, remove them from the grill and serve immediately.

  • To store: Leftover chicken should be stored in the refrigerator, covered, for up to three days.
  • To freeze: Place the cooked and cooled chicken in an airtight container and store it in the freezer for up to two months.
  • Reheating: Microwave the chicken for 30-40 seconds or reheat stovetop.
low calorie chicken recipes for weight loss
low calorie chicken recipes for weight loss

Chicken Fajitas Recipe – Healthy Chicken Breast Recipe

This fast chicken fajitas recipe easy meal is perfect for weeknights, it’s loaded with veggies to cut calories and add nutrition.

Use the fajitas recipe chicken leftovers for lunches, there are 5 different ways to serve this low calorie recipe so leftovers can be enjoyed in new ways.

The fajitas recipe seasoning can be used in tacos, over grilled chicken, or steak, and even over eggs for a Mexican breakfast scramble. So, if nothing else, check out the fajitas recipe seasoning for other purposes.

The easiest way to make this Healthy Chicken Fajita recipe is to slice the chicken and marinate it when you first bring the chicken home from the store and just toss in the freezer, this way when it’s time to make them the hard part is done and they have marinated for a long, long time which makes for a really delicious meal.


  • 1 lb. chicken breast sliced in thin strips
  • 1 tsp. cayenne pepper
  • 1 tsp. chili powder
  • 1 tbsp. dried oregano
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1 tsp. olive oil
  • 1 red bell pepper thinly sliced
  • 1 yellow onion thinly sliced
  • 1 jalapeños all seeds and ribs removed and thinly sliced
  • 1/2 cup frozen corn kernels
  • 1 can black beans drained and rinsed
  • 2 to matoes


In a bowl combine the cayenne, chili powder, oregano, garlic powder and salt. Mix well then move 1/2 of the mixture to a large gallon Ziploc bag, and the other 1/2 to a small sandwich sized bag (or smaller). Add the chicken strips to the large bag of spices and shake and squish until all the chicken is covered in spices, then drop the small bag in (make sure it is closed) and place in the fridge for the minimum of 3 hours but 24 is even better. If you are going to freeze the chicken for later now is the time to do so.
In your largest skillet heat the olive oil on medium-high and drop in the chicken, brown on both sides about 5 minutes total then add in the bell pepper, onion, jalapeno and the bag of spices. Mix together and cook until the onions and bell pepper are soft about 10-15 minutes. Add in the corn, beans and tomatoes and cook for another 3-5 minutes until all is heated up then serve.


Use the Healthy Chicken Fajitas to make the following 5 optional meals:

Traditional Fajita Recipe: Whole Wheat Tortillas, Salsa and Greek Yogurt (Add 150 Calories)
Fajita Lunch Wrap: Whole Wheat Tortilla, Salsa, Romaine (Add 130 Calories)
Fajita Baked Potato: Baked Potato, Greek Yogurt (Add 180 Calories)
Grilled Cheese Fajita: 2 slices Whole Wheat Bread, 1/4 cup Low Fat Cheddar Cheese (Add 250 Calories)


Calories: 147kcal
low calorie chicken recipes for weight loss
low calorie chicken recipes for weight loss

Roast Chicken and Vegetables with Fall Spices


Chicken pieces, 2 3/4–3 lb (1.25 kg–1.5 kg)
Olive oil, 3 tablespoons
Sweet paprika, 2 teaspoons
Ground coriander, 2 teaspoons
Ground cumin, 2 teaspoons
Red pepper flakes, 3/4 teaspoon
Lemon zest, grated from 1 large lemon
Kosher salt, 1 teaspoon, plus more as needed
Freshly ground black pepper
Butternut squash pieces, 1 package (14–16 oz/440–500 g)
Fingerling potatoes, 1 lb (500 g), halved lengthwise

How To Make It

  1. Position a rack in the center of the oven, and preheat to 450 degrees F (230 degrees C). Pat the chicken dry, and place in a large bowl; add 2 tablespoons of the oil and turn to coat. In a small bowl, mix the paprika, coriander, cumin, red pepper flakes, and lemon zest. Set aside 1 tablespoon of the spice mixture for the vegetables; add the remainder to the chicken. Add 1 teaspoon salt and a generous amount of black pepper to the chicken and turn to coat. Arrange the chicken, skin side up, on half of a large rimmed baking sheet.
  2. Place the squash and potatoes in the same bowl. Add the remaining 1 tablespoon olive oil, season lightly with salt and black pepper, and toss to coat. Add the reserved spice mixture, and toss to coat. Arrange the vegetables on the second half of the baking sheet. Place in the oven and roast until the chicken and vegetables are cooked through, about 25 minutes.
  3. Transfer the chicken and vegetables to a warmed platter or 4 warmed plates and serve right away.
low calorie chicken recipes for weight loss
low calorie chicken recipes for weight loss

Chicken and mushrooms

A healthy and low calorie chicken casserole with bacon, button mushrooms, peas and a parsley sauce – use chicken thighs for extra flavour and juiciness.

Nutrition: per serving
Highlight Nutrient Unit
low in kcal 260
fat 13g
saturates 3g
carbs 3g
sugars 1g
fibre 3g
protein 32g
low in salt 0.9g


  • 2 tbsp olive oil
  • 500g boneless, skinless chicken thigh
  • flour, for dusting
  • 50g cubetti di pancetta
  • 300g small button mushroom
  • 2 large shallots, chopped
  • 250ml chicken stock
  • 1 tbsp white wine vinegar
  • 50g frozen pea
  • small handful parsley, finely chopped


Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.

Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.

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