10 yummy chicken recipes that won’t ruin your diet
Sometimes chicken can seem so — what’s the word? — boring. If this is the case with you, it just means you need a new way to bring the excitement back to this versatile source of protein. Take a break — or retire — your overused chicken recipes and try these low-calorie, flavor-packed dinners for a change.
For a fast, easy and delicious way to cook chicken breasts, look no further than this bruschetta chicken from Taste of Home. After coating the chicken in a mixture of Parmesan, breadcrumbs and a little butter, it’s baked and topped with a bruschetta made with tomatoes, fresh basil, garlic, olive oil, salt and pepper. Not only is this incredibly simple, but it also only clocks in at 358 calories per serving.
Slow cooker chicken tikka masala
What would we do without Greek yogurt? This tikka masala recipe from Weight Watchers cooks skinless chicken thighs in the slow cooker with tomatoes, onions, ginger root, some sugar and a bunch of our favorite Indian seasonings, then mixes it with Greek yogurt and cilantro for a creamy, flavorful takeout favorite made at home.
Chardonnay-braised chicken thighs with parsnips
Our two favorite things about this recipe from Food and Wine: It’s a ONE-POT DISH — yes, that required caps — and it also creates a delicious sauce. (Who doesn’t love a good sauce?) OK, wait — make that three favorite things: It’s a white wine sauce, which means we have wine leftover to go with dinner. You get a sauce, yummy chicken and parsnips all with one dish and less than an hour of kitchen time.
Baked artichoke & mushroom chicken
This dish, made by Donna Giblin and featured on “The Chew,” is one of our latest go-to chicken recipes. It calls for chicken legs and thighs with the skin still on, but to cut back on fat, we recommend using skinless thighs with the fat trimmed as much as possible. This is one of those amazing one-dish wonders and is so easy to make — however, we will warn you that this is not a quick, weeknight meal. Considering it will spend about 1.5 hours in the oven, make sure you have the time to start early.
You’ve probably heard of that super-easy chicken potpie recipe that uses pancake batter and frozen veggies — we hate that recipe. This recipe from Cooking Light is what we should have been using. We love that it uses flaky, crispy phyllo dough instead of the typical smooth topping — and it only contains 354 calories per serving. To cut back on prep time, look for prechopped veggies at your local grocery or market.
Skinny Greek yogurt chicken
Once again, Greek yogurt to the rescue! All you need to make chicken breasts exciting again is to coat them in a mixture of Greek yogurt, Parmesan cheese, garlic powder, seasoned salt and pepper — then bake them at 375°F for 45 minutes. This recipe from Life of Meg is simple to cook and simple to clean up.
Cheesy chicken & wild rice casserole
Just how we like our casseroles: All the cheesy goodness without the cream soup or mayo, and your vegetables, protein and starch all in one dish. This Rachel Schultz recipe is one of those big dishes that you can make and enjoy on a Sunday night and freeze the leftovers for lazy days or eat throughout the week.
Chicken squash bake
Low-carb and packed with veggies, this recipe from Tammy’s Recipes is another one-dish wonder that combines chicken breasts, yellow squash and spinach, and tops it all with Muenster cheese (or whatever cheese you prefer). It’s even better when you can grill the chicken and squash in the summer.
Skinny chicken pesto bake
With only 236 calories per serving, this chicken breast recipe from Skinnytaste is a great way to spice up your usual weeknight chicken routine with ingredients you probably already have in the fridge: chicken breasts, tomatoes, mozzarella cheese, Parmesan and an easy-to-make bail pesto. We recommend making a big jar of the Skinny Basil Pesto so you can have it on hand for future meals.
This recipe from Eat Good 4 Life uses all our favorite spices: paprika, turmeric, cumin and marjoram. If you don’t have them in your pantry, go get them. Trust us on this: You won’t be disappointed, and you’ll want to use them in future dishes. This dish uses chicken legs and thighs (skin removed to reduce overall fat content), fennel seeds, ginger, tomatoes, lemon juice, eggplant and slivered almonds. The blogger recommends serving it with Moroccan couscous, but if you have some brown rice or quinoa on hand, that will work too.