Tag Archives: low calorie chicken

Chicken Fajitas

8 Mar

This is a base recipe, for the meat and veggies used in Chicken Fajitas.  I’m going to give you the calorie counts for just this chicken and veggies, and you can decide how you’d like to serve/eat it.  It’s great in a variety of options including making fajitas with low carb tortillas, eating it over rice as a fajita bowl, or just adding lettuce, salsa, and a little sour cream to eat it “naked”.   Get creative, and you can turn this into several different meals.


  • 1 1/2 lbs of boneless, skinless chicken breast
  • 1 yellow, red or orange bell pepper
  • 1 large onion, sliced
  • 1 Tablespoon of cooking oil
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • Salt and Pepper to taste


  1. Preheat your oven to 400
  2. Slice your chicken breasts into uniform slices, about 2 inches long  x half an inch wide.
  3. Wash and slice your onion and pepper into thin slices.
  4. Mix the chicken strips, onions, peppers, oil, and all spices together in a medium sized bowl.
  5. Cover a pan sheet with aluminum foil, and spray with non-stick spray.
  6. Pour the contents of your fajitas onto the tray, and spread it out into a single layer.
  7. Bake on 400 for about 25 minutes, or until chicken reaches a safe internal temp.

Makes 4 servings= 265 calories per serving

Editors note:  serve with lettuce, tomato, salsa and 1 tbsp. low fat sour cream for about 300 calories!


Simple broiled chicken

15 Jan

This is about as basic as it gets folks, but it’s one of my husband’s favorite was to prepare chicken. It’s quick, easy, and super healthy.


– 4 (6 oz) boneless, skinless chicken breasts
– salt
– pepper
– paprika (all to taste)


1. Preheat oven to 350

2. Sprinkle salt, pepper and paprika on both sides of chicken.

3. Spray a baking pagan with nonstick spray.

4. Bake for 10 min.

5. Turn oven up to “Lo” broil and broil 5-7 min.

Voila! Easy breezy. Enjoy!

1 breast = 210 calories

Appx 5 weight watchers pp


Balsamic Chicken

31 Jul


– 4 chicken breasts (4 oz each)
– 1/4 a medium onion, diced
– 1/3 cup balsamic vinegar
– 1/2 cup low fat chicken broth
– 2 tablespoons white sugar
– 1/2 tsp dried basil
– 1/2 tsp dried oregano
– 1 tbsp olive oil
– A tiny sprinkle of corn starch


1. In a shallow dish, mix vinegar, broth, garlic, sugar, oregano and basil.

2. Marinate chicken breasts 20 min to 6 hrs in this liquid.

3. Heat oil in a large skillet, and remove chicken from marinade, but don’t throw the marinade out.

4. Cook the chicken in the skillet, approximately 8 min per side, turning as needed. Cook until chicken is done all the way through.

5. Meanwhile, in a small saucepan being onion and remaining marinade to a boil, whisking regularly.

6. Continue whisking mixture, but turn heat down to about medium.

7. Once chicken is cooked through, add sauce into skillet.

8. Cook down until sauce thickens to desired consistency.

9. Whisk in a pinch of corn starch if sauce does not thicken to your liking.

Serve chicken with sauce spooned over top.

Make 4 servings.

1 breast with sauce = 179 calories

Approximately 5 ww points plus


Spicy Honey Glazed Chicken Breasts

21 Apr

This is a variation of a recipe I found on pinterest. I liked the concept, but I tweaked the ingredients a bit to fit my taste. In the end, this was really good, and even my kids loved it.

– 4 boneless chicken breasts (1 lb total)
– 2 teaspoons vegetable oil
– 1 large ziplock freezer baggie

– 1 teaspoon garlic powder
– 2 teaspoons chili powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon coriander
– 1 teaspoon kosher salt
– 1 teaspoon cumin
– 1/2 teaspoon crushed red pepper (optional)
– 1/4 tsp black pepper
– pinch of salt

– 1/3 cup Honey
– 2 tsp Apple Cider Vinegar

1. Combine the rub ingredients in bowl and mix well.

2. Place chicken breasts in ziplock bag, along with oil. Shake bag to coat chicken with oil.

3. Add “rub” mixture into bag and shake, smoosh, or press seasoning onto chicken breasts until well covered on all sides.

4. On medium heat, grill chicken for 3-5 minutes on each side, until cooked through.

5. Mix honey and vinegar in a separate bowl. Once chicken is mostly cooked, use a spoon or brush both sides of chicken with honey mixture. Turn and Grill last few minutes, reapplying honey mixture until only about 2 tablespoons of honey remain (save these last 2 tablespoons). Honey mixture will begin to caramelize on the surface of the chicken.

6. Remove chicken from grill, and top with remaining honey mixture before serving.

4 servings= 240 calories per serving
Approximately 6 weight watchers points plus per serving

Editors Note: I would not recommend trying to make this in the oven. If you don’t have a grill, maybe just pass on this one. The sugary glaze creates quite a bit of smoke and will likely set your alarm off!



Rosemary chicken in cream sauce

13 Mar

This was really yummy. I served with mixed grains, and poured the sauce over the grains. Definite repeat.


– (3) 4 oz boneless chicken breasts
– 1/2 an onion, diced
– 1 tbsp minced garlic
– 4 tbsp flour
– 1/2 cup 1% milk
– 1/2 cup chicken broth
– 1 tsp rosemary
– salt and pepper to taste


1. Salt and pepper your chicken breasts, then sautéed them in a skillet, using butter flavored nonstick spray.

2. Remove chicken and place it in a baking pan (9×9 would work) sprayed with nonstick spray.

3. Spray same skillet again with spray and sautéed onions and garlic until softened. If you need to you can add 1-2 tbsp of water to keep onions from burning.

4. Stir four into onions and slowly add broth, stirring until smooth, then stir in milk slowly.

5. Bring to a simmer, and then cook on low heat about 2 minutes, stirring constantly until sauce thickens.

6. Pour sauce over chicken. Cover pan with foil and bake at 350 for 25-30 min.

Makes 3 servings= 175 calories per serving

Appx 5 weight watchers points plus