Low-Fat Chicken Recipes

This spicy rub of coriander, caraway and hot pepper is lovely on grilled chicken, as we use it here, or try it on pork tenderloin or salmon. If you prefer your food less spicy, reduce the amount of crushed red pepper.

Why order takeout when you can make your own orange chicken? It take only 15 minutes to prepare and then your slow cooker does the rest of the work.

Thyme, garlic, a little orange juice, and a splash of balsamic vinegar flavor these moist, fork-tender chicken breasts.

The chicken in this low-calorie dinner is brushed with lemon juice and sprinkled with a garlic, jerk and thyme seasoning mixture. You can save time by substituting 4 teaspoons of bottled minced garlic for the cloves in the rub. The recipe calls for an indoor electric grill but we also show instructions for broiling and outside grilling.

Steaming “en papillote” ensures that none of the nutrients are lost during the cooking process.

This easy slow-cooker dish features chicken, green beans and sweet pepper strips cooked with herbs and balsamic vinegar. Adding a touch of tapioca to the pot results in a slightly thicker sauce that is served with the finished meal.

Chipotle peppers in adobo sauce contribute a rich smokiness to this quick orange-infused barbecue sauce.

Fresh fennel is the tasty addition to lean chicken breasts served with a light tomato sauce and capers. It's nice for the family and special enough for entertaining.

If you like fiery foods, give these low-carb, low-fat grilled chicken skewers a kick by making them with medium or hot salsa.

Smoky chipotle peppers make this quick, citrusy barbecue sauce special. Try this recipe with shrimp or pork chops on the grill as well. Serve with Quinoa & Black Beans and fruit sorbet for dessert.

Here, tender broiled chicken is combined with a spicy, creamy sauce and plenty of vegetables in this quick rolled sandwich.

To snip cilantro or any fresh herb in a flash, put the leaves in a glass measuring cup and use kitchen shears to snip them into tiny pieces.

Glazed with balsamic vinegar and red currant jelly, these roasted chicken breasts are a snap to prepare. Bone-in chicken breasts retain more moisture than boneless, but take just a bit longer to cook. Look for small chicken breasts that yield a sensible 3-ounce portion of lean protein. If you can only find large ones, save some of the leftovers.

Chopped cherries combine with cherry preserves and smoky, hot chipotle peppers for an unusual marinade and sauce for grilled chicken. Recipe by Nancy Baggett for EatingWell.

The fresh flavors of tarragon, cilantro and lime juice enhance poached chicken breasts in this simple preparation.

Here's our spin on the roast-a-chicken-on-top-of-a-can-of-beer technique that's popular with barbecue aficionados. To simplify things, we just pour a little beer inside the chicken as it cooks. The beer keeps the meat juicy and a smoky-flavored spice rub both under and over the skin gives it extra flavor. Barbecuing poultry with the skin on helps prevent the meat from drying out. To keep calories and fat in check, remove the skin before serving.

If you want to make your own chicken salad for the recipe, pick up a package of refrigerated or frozen chopped cooked chicken at the supermarket.

Gremolata, a mixture of herbs, garlic and lemon zest, is stuffed under the skin, contributing its extraordinary fragrance to the chicken. To ensure moist and succulent meat, the skin is left on for roasting, but removed before carving. This is an excellent treatment for all kinds of poultry; for a turkey, make a double or triple batch of gremolata. Serve with plenty of Garlic Mashed Potatoes to soak up the sauce.

A savory mustard coating keeps the chicken moist; threads of carrot and leek add color. Make it a meal: Garlic-Rosemary Mushrooms and Herbed Whole-Wheat Couscous are nice accompaniments.

Herb-rolled chicken breasts poached in a flavorful broth make an elegant presentation when sliced and served with lime wedges. Expand on the Caribbean theme by serving this dish with rice and Sauteed Plantains.

Grapes often symbolize a plentiful harvest so this dish that joins red grapes, mushrooms and fresh tarragon with lean chicken breasts is a lovely way to celebrate fall.

Tomatillo-sauced chicken is a tasty filling for tamales, tacos or enchiladas.