25+ Healthful Low-Calorie Chicken dinner Recipes for Busy Weekdays

When it comes to healthy eating, chicken is often a go-to protein because it’s versatile, lean, and packed with nutrients.

However, finding new ways to prepare chicken that are both delicious and low in calories can sometimes be a challenge.

If you’re looking to spice up your dinner routine while keeping things light and healthy, you’re in the right place!

In this blog post, we’re sharing over 25 low-calorie chicken dinner recipes that are not only flavorful but also easy to make.

Whether you’re trying to maintain a healthy weight, reduce calorie intake, or simply enjoy more wholesome meals, these recipes will make your dinners exciting and guilt-free.

From grilled chicken salads to baked chicken with roasted veggies, you’ll discover a wide range of options that are perfect for meal prepping or quick weeknight dinners.

So, let’s dive into these tasty, low-calorie meals that will satisfy your hunger without weighing you down!

25+ Healthful Low-Calorie Chicken dinner Recipes for Busy Weekdays

Eating healthy doesn’t have to mean sacrificing flavor or variety, especially when it comes to chicken.

These 25+ low-calorie chicken dinner recipes prove that you can enjoy delicious, satisfying meals without the excess calories.

Whether you’re in the mood for a hearty chicken stir-fry, a fresh chicken salad, or a comforting baked dish, there’s something here for everyone.

By incorporating more lean protein, vegetables, and healthy cooking methods into your meals, you can easily stay on track with your wellness goals while still enjoying delicious food.

Try these recipes, get creative in the kitchen, and watch your weeknight dinners become a breeze to prepare—and a joy to eat!

Grilled Lemon Herb Chicken with Veggies

This grilled lemon herb chicken dish is a fresh, light, and flavorful meal perfect for a low-calorie dinner. The tangy lemon and fragrant herbs marinate the chicken, while the grilled vegetables add a nice crunch and nutrition.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 lemon (zested and juiced)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup cherry tomatoes
• 1 zucchini (sliced)
• 1 red bell pepper (sliced)

Instructions:

1. In a small bowl, mix lemon zest, lemon juice, minced garlic, olive oil, oregano, thyme, salt, and pepper.
2. Marinate the chicken breasts in the lemon mixture for at least 30 minutes.
3. Preheat the grill to medium-high heat.
4. While the grill heats up, toss the cherry tomatoes, zucchini slices, and bell pepper with a bit of olive oil and salt.
5. Place the chicken on the grill and cook for about 6-7 minutes per side, or until fully cooked.
6. Grill the vegetables for about 4-5 minutes, turning occasionally, until tender and slightly charred.
7. Serve the grilled chicken with the vegetables on the side.

This dish is both satisfying and nourishing, packed with lean protein from the chicken and plenty of vitamins from the fresh vegetables. It’s an excellent choice for anyone looking to enjoy a flavorful dinner without the excess calories. Grilling adds a smoky depth to the flavors, while the lemon marinade keeps the chicken juicy and tender.

Spicy Chicken Stir-Fry with Cauliflower Rice

This spicy chicken stir-fry with cauliflower rice is a fantastic low-calorie option that feels indulgent. The spicy chicken is paired with the light crunch of cauliflower rice, making it a satisfying yet healthy meal.

Ingredients:

• 2 boneless, skinless chicken breasts (sliced into strips)
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 tablespoon sriracha sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 bell pepper (sliced)
• 1 small onion (sliced)
• 1 carrot (julienned)
• 2 cups cauliflower rice (fresh or frozen)
• 1 green onion (chopped for garnish)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sliced chicken breast to the pan and cook for 5-6 minutes, or until browned and cooked through. Remove from the pan and set aside.
3. In the same skillet, add sesame oil, soy sauce, sriracha sauce, and grated ginger. Stir to combine.
4. Add the sliced bell pepper, onion, and carrot to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
5. Add the cauliflower rice to the skillet and cook for another 3 minutes, stirring frequently.
6. Return the chicken to the pan and toss everything together to combine. Season with salt and pepper to taste.
7. Garnish with chopped green onion before serving.

This stir-fry is a great way to enjoy the flavors of a traditional stir-fry while keeping it light. The cauliflower rice replaces the usual carb-heavy rice, making it a low-calorie, nutrient-packed base for the dish. The addition of sriracha provides a flavorful kick, while the chicken offers lean protein.

Baked Chicken with Avocado Salsa

This baked chicken with avocado salsa is a simple yet flavorful recipe that delivers a refreshing twist. The chicken is baked to perfection and topped with a cool and creamy avocado salsa, making it the ideal low-calorie dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 ripe avocado (diced)
• 1 small tomato (diced)
• ¼ cup red onion (finely chopped)
• 1 tablespoon cilantro (chopped)
• Juice of 1 lime

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with paprika, garlic powder, cumin, salt, and pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for about 2-3 minutes per side until lightly browned.
4. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. While the chicken bakes, prepare the avocado salsa. In a bowl, combine the diced avocado, tomato, red onion, cilantro, and lime juice. Mix gently to combine.
6. Once the chicken is cooked, remove it from the oven and top it with the freshly prepared avocado salsa. Serve immediately.

The combination of baked chicken and fresh avocado salsa makes for a delightful meal that’s light, healthy, and full of flavor. The chicken provides lean protein, while the avocado adds healthy fats and a creamy texture, creating a perfect balance. This dish is perfect for a weeknight dinner when you’re looking for something quick and nutritious.

Chicken and Broccoli Stir-Fry

This quick and easy chicken and broccoli stir-fry is a light and healthy dinner option. The crisp broccoli and tender chicken are sautéed in a flavorful sauce made with low-sodium soy sauce and ginger, offering a satisfying yet low-calorie meal.

Ingredients:

• 2 boneless, skinless chicken breasts (cut into thin strips)
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken strips and cook for 5-6 minutes, stirring occasionally, until the chicken is fully cooked. Remove from the skillet and set aside.
3. In the same skillet, add the garlic and grated ginger, and sauté for 1 minute until fragrant.
4. Add the broccoli florets to the skillet and stir-fry for 4-5 minutes, until they are tender but still crisp.
5. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil. Pour the sauce over the chicken and broccoli, and toss to coat evenly.
6. Sprinkle with sesame seeds, salt, and pepper, and serve immediately.

This stir-fry is a fantastic low-calorie meal that’s full of nutrients from the broccoli and lean protein from the chicken. The balance of soy sauce, ginger, and sesame oil adds depth to the dish without adding unnecessary calories. It’s a quick and satisfying option that you can whip up in less than 30 minutes!

Chicken Zucchini Noodles with Pesto

This low-calorie, gluten-free recipe features zucchini noodles (zoodles) paired with grilled chicken and a fresh basil pesto sauce. It’s a delicious and light twist on traditional pasta, making it perfect for a healthy dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium zucchinis (spiralized into noodles)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup fresh basil leaves
• 2 tablespoons pine nuts (or walnuts)
• 2 tablespoons grated Parmesan cheese
• 1 clove garlic
• 2 tablespoons olive oil (for pesto)
• 1 tablespoon lemon juice

Instructions:

1. Season the chicken breasts with salt and pepper. Heat olive oil in a grill pan or skillet over medium-high heat and cook the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Set the chicken aside to rest before slicing it into strips.
2. While the chicken is cooking, spiralize the zucchinis into noodles using a spiralizer.
3. For the pesto, combine the basil, pine nuts, Parmesan cheese, garlic, olive oil, and lemon juice in a food processor. Blend until smooth. Add salt and pepper to taste.
4. Heat a large skillet over medium heat, and sauté the zucchini noodles for 2-3 minutes until slightly tender but still firm.
5. Toss the zucchini noodles with the pesto sauce until well coated.
6. Top the noodles with sliced grilled chicken and serve immediately.

This dish is a perfect option for a light yet filling dinner. The zucchini noodles offer a great alternative to traditional pasta, while the homemade pesto brings a burst of fresh flavor. The grilled chicken adds a satisfying amount of protein, making this a well-rounded meal that’s both delicious and low in calories.

Baked Chicken with Sweet Potato and Spinach

This baked chicken with roasted sweet potato and spinach is an easy, nutritious dinner packed with vitamins and minerals. The sweet potatoes provide a natural sweetness that pairs perfectly with the savory chicken and sautéed spinach.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium sweet potatoes (peeled and cubed)
• 2 teaspoons olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 2 cups fresh spinach
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil (for spinach)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the cubed sweet potatoes with 2 teaspoons of olive oil, salt, pepper, smoked paprika, and garlic powder. Spread them evenly on a baking sheet and bake for 25-30 minutes, or until tender and lightly browned.
3. While the sweet potatoes bake, season the chicken breasts with salt and pepper. Heat a skillet over medium heat and cook the chicken for 5-7 minutes per side, until fully cooked.
4. In the last few minutes of cooking the chicken, sauté the spinach in a tablespoon of olive oil in a separate pan over medium heat. Add a splash of balsamic vinegar and cook for 2-3 minutes, until wilted.
5. Serve the baked chicken with the roasted sweet potatoes and sautéed spinach on the side.

This dish is a great way to enjoy a hearty, nutrient-packed meal without the excess calories. The combination of sweet potatoes, chicken, and spinach provides a perfect balance of carbohydrates, protein, and vegetables. The balsamic vinegar adds a light tangy flavor to the spinach, elevating the overall taste of the dish.

Lemon Garlic Chicken with Asparagus

This lemon garlic chicken with asparagus is a simple yet flavorful meal that’s light and healthy. The chicken is infused with a zesty lemon and garlic marinade, while the asparagus is roasted to perfection, making it a delicious, low-calorie dinner option.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 bunch asparagus (trimmed)
• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• Juice and zest of 1 lemon
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix olive oil, garlic, lemon juice, lemon zest, thyme, rosemary, salt, and pepper.
3. Season the chicken breasts with the lemon-garlic mixture, making sure to coat both sides.
4. Place the chicken breasts on a baking sheet. Arrange the asparagus around the chicken. Drizzle a little olive oil over the asparagus and season with salt and pepper.
5. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the asparagus is tender.
6. Serve the chicken with the roasted asparagus, garnishing with fresh lemon wedges if desired.

This dish is light yet bursting with flavor, thanks to the bright lemon and savory garlic. The roasted asparagus adds a nice contrast in texture and is rich in nutrients, making this meal both satisfying and healthy. It’s perfect for a quick dinner when you want to keep things fresh and simple.

Chicken and Avocado Lettuce Wraps

These chicken and avocado lettuce wraps are a fun, light, and low-calorie dinner option. The combination of tender chicken, creamy avocado, and crisp lettuce makes for a satisfying, refreshing meal without the heaviness of traditional wraps.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 ripe avocado (sliced)
• 1 cup cherry tomatoes (halved)
• ¼ cup red onion (finely chopped)
• 1 tablespoon fresh cilantro (chopped)
• 8 large lettuce leaves (such as romaine or butter lettuce)

Instructions:

1. Season the chicken breasts with cumin, paprika, salt, and pepper.
2. Heat olive oil in a skillet over medium heat and cook the chicken for about 6-7 minutes per side, or until fully cooked. Let the chicken rest for a few minutes before slicing it into thin strips.
3. While the chicken is cooking, prepare the avocado, cherry tomatoes, red onion, and cilantro.
4. Once the chicken is sliced, arrange the lettuce leaves on a plate and top each with a portion of the sliced chicken, avocado, tomatoes, red onion, and cilantro.
5. Gently wrap the lettuce around the filling to create a wrap. Serve immediately.

These chicken and avocado lettuce wraps are light, satisfying, and packed with healthy fats and lean protein. The lettuce serves as a great low-calorie base, while the combination of fresh vegetables and creamy avocado keeps the wraps flavorful and filling. Perfect for a quick and nutritious dinner.

Baked Chicken with Roasted Brussels Sprouts and Mushrooms

This baked chicken paired with roasted Brussels sprouts and mushrooms offers a wholesome, nutrient-packed dinner. The combination of savory chicken, earthy mushrooms, and caramelized Brussels sprouts makes for a well-rounded, low-calorie meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 cups Brussels sprouts (trimmed and halved)
• 1 cup mushrooms (sliced)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 teaspoon balsamic vinegar

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix olive oil, garlic powder, onion powder, salt, and pepper.
3. Season the chicken breasts with the olive oil mixture and place them on a baking sheet.
4. Toss the halved Brussels sprouts and sliced mushrooms in the remaining olive oil mixture and spread them around the chicken on the baking sheet.
5. Roast everything in the oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and caramelized.
6. Drizzle the balsamic vinegar over the roasted vegetables before serving.

This dish is a great way to enjoy a variety of vegetables alongside lean protein. The roasted Brussels sprouts and mushrooms are full of fiber and antioxidants, making the meal nutrient-dense and satisfying. The balsamic vinegar adds a tangy sweetness that complements the earthiness of the vegetables and the savory chicken perfectly.

Chicken and Spinach Stuffed Sweet Potatoes

These chicken and spinach stuffed sweet potatoes are a healthy, filling, and low-calorie dinner option. The sweetness of the baked sweet potatoes pairs perfectly with the savory chicken and spinach filling, making for a nutritious and balanced meal.

Ingredients:

• 2 medium sweet potatoes
• 2 boneless, skinless chicken breasts (cooked and shredded)
• 2 cups fresh spinach (chopped)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup Greek yogurt (optional for creaminess)
• 1 tablespoon fresh parsley (chopped, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 40-45 minutes, or until the sweet potatoes are tender.
3. While the sweet potatoes bake, heat olive oil in a skillet over medium heat. Add the spinach and cook for 2-3 minutes, until wilted.
4. Add the shredded chicken to the skillet with the spinach and stir in garlic powder, paprika, salt, and pepper. Cook for an additional 2 minutes, until everything is heated through.
5. Once the sweet potatoes are done, slice them open lengthwise and fluff the insides with a fork.
6. Spoon the chicken and spinach mixture into the sweet potato halves. Top with Greek yogurt for extra creaminess (optional) and garnish with fresh parsley.

This dish offers a perfect balance of healthy carbs from the sweet potato, lean protein from the chicken, and plenty of vitamins from the spinach. The creamy Greek yogurt adds a rich texture, while the paprika and garlic powder infuse a delicious depth of flavor. It’s a filling yet low-calorie meal that will leave you satisfied.

Chicken Fajita Salad

This chicken fajita salad is a vibrant, low-calorie option that combines tender chicken with colorful vegetables. The fajita seasoning gives the salad a bold, zesty flavor, and the fresh greens provide a light, refreshing base.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 red onion (sliced)
• 4 cups mixed greens (such as romaine, spinach, or arugula)
• Juice of 1 lime
• 1 tablespoon fresh cilantro (chopped, for garnish)

Instructions:

1. In a small bowl, combine chili powder, cumin, paprika, garlic powder, salt, and pepper. Rub the seasoning mixture all over the chicken breasts.
2. Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing it into strips.
3. In the same skillet, add the sliced bell peppers and red onion. Sauté for about 3-4 minutes, or until the vegetables are slightly softened but still crisp.
4. In a large bowl, toss the mixed greens with lime juice and a pinch of salt.
5. Top the salad with the sautéed peppers and onions, sliced chicken, and fresh cilantro. Serve immediately.

This chicken fajita salad is a great way to enjoy the flavors of fajitas while keeping the calories low. The seasoned chicken adds a burst of flavor, and the peppers and onions contribute crunch and sweetness. The light, zesty lime dressing ties everything together, making this salad a fresh, satisfying meal.

Mediterranean Chicken Skewers with Tzatziki Sauce

These Mediterranean chicken skewers paired with a cool tzatziki sauce offer a delicious and light dinner option. The chicken is marinated in a blend of Mediterranean herbs and spices, then grilled to perfection, and served with a refreshing yogurt-based sauce.

Ingredients:

• 2 boneless, skinless chicken breasts (cut into cubes)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• 8 wooden skewers (soaked in water for 30 minutes)
• 1/2 cucumber (grated)
• 1/2 cup plain Greek yogurt
• 1 tablespoon fresh dill (chopped)
• 1 teaspoon lemon juice (for tzatziki)
• 1 garlic clove (minced)

Instructions:

1. In a bowl, combine olive oil, oregano, garlic powder, lemon zest, lemon juice, salt, and pepper. Add the chicken cubes and toss to coat. Marinate for at least 30 minutes.
2. While the chicken marinates, prepare the tzatziki sauce by mixing the grated cucumber, Greek yogurt, dill, lemon juice, and minced garlic in a small bowl. Add salt and pepper to taste and set aside in the fridge.
3. Preheat the grill or grill pan over medium heat. Thread the marinated chicken onto the skewers.
4. Grill the chicken skewers for about 5-7 minutes per side, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
5. Serve the chicken skewers with the tzatziki sauce on the side for dipping.

These Mediterranean chicken skewers are light, flavorful, and full of protein. The herbs and spices bring a Mediterranean flair to the chicken, while the refreshing tzatziki sauce adds a creamy contrast. This dish is perfect for a warm evening when you want something light but satisfying.

Spicy Chicken and Cauliflower Rice Bowl

This spicy chicken and cauliflower rice bowl is a healthy and low-calorie alternative to a traditional rice bowl. The cauliflower rice is a fantastic low-carb substitute, and the spicy chicken adds a kick of flavor, making this bowl satisfying without the calories.

Ingredients:

• 2 boneless, skinless chicken breasts (cut into strips)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups cauliflower rice (fresh or frozen)
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro (chopped)
• 1/2 cup diced cucumber (optional for garnish)
• 1/4 cup Greek yogurt (optional for topping)

Instructions:

1. In a small bowl, mix the paprika, chili powder, cumin, garlic powder, salt, and pepper. Rub the spice mixture onto the chicken strips.
2. Heat olive oil in a skillet over medium heat. Add the seasoned chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
3. In the same skillet, add the cauliflower rice and sauté for 3-4 minutes, or until tender.
4. Add lime juice and fresh cilantro to the cauliflower rice, stirring to combine.
5. Serve the spicy chicken on top of the cauliflower rice bowl. Garnish with cucumber and a dollop of Greek yogurt for added creaminess, if desired.

This spicy chicken and cauliflower rice bowl is a nutrient-packed, low-calorie dinner option. The cauliflower rice acts as a filling base while still being light and low in calories. The spicy chicken gives a satisfying kick, and the cooling Greek yogurt provides a lovely contrast to the heat. It’s a well-balanced meal that’s quick to make!

Grilled Chicken and Vegetable Skewers

Grilled chicken and vegetable skewers are a fun, healthy dinner option. Packed with lean protein from the chicken and plenty of vitamins from the colorful vegetables, these skewers are a delicious, low-calorie meal that’s perfect for a summer evening or a light dinner.

Ingredients:

• 2 boneless, skinless chicken breasts (cut into cubes)
• 1 red bell pepper (cut into chunks)
• 1 zucchini (sliced into rounds)
• 1 small red onion (cut into chunks)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice (for marinade)
• Fresh parsley for garnish

Instructions:

1. In a bowl, combine olive oil, oregano, garlic powder, lemon zest, lemon juice, salt, and pepper. Toss the chicken cubes in the marinade and let them sit for at least 30 minutes.
2. Preheat the grill to medium-high heat.
3. Thread the marinated chicken cubes, bell pepper, zucchini, and onion onto skewers, alternating between the chicken and vegetables.
4. Grill the skewers for 6-8 minutes, turning occasionally, until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender.
5. Garnish the skewers with fresh parsley and serve immediately.

These grilled chicken and vegetable skewers are a simple and satisfying meal. The variety of vegetables adds a range of flavors and textures, and the grilled chicken provides a lean source of protein. With just a few ingredients, these skewers are light, low-calorie, and perfect for a healthy dinner on the grill.

Baked Chicken Parmesan with Zucchini Noodles

This baked chicken Parmesan with zucchini noodles is a low-calorie, healthier version of the classic Italian dish. The crispy, baked chicken is topped with marinara sauce and a sprinkle of Parmesan cheese, served on a bed of fresh zucchini noodles.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 egg (beaten)
• 2 cups marinara sauce (low-sugar)
• 1/2 cup shredded mozzarella cheese
• 2 medium zucchinis (spiralized into noodles)
• 1 tablespoon olive oil
• Fresh basil (optional for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow bowl, combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.
3. Dip the chicken breasts into the beaten egg, then coat them in the breadcrumb mixture. Place the breaded chicken on a baking sheet.
4. Bake the chicken for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
5. While the chicken bakes, sauté the zucchini noodles in olive oil over medium heat for 2-3 minutes, just until tender.
6. Once the chicken is baked, spoon marinara sauce over each breast and sprinkle with mozzarella cheese. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
7. Serve the chicken Parmesan over the zucchini noodles, garnished with fresh basil if desired.

This baked chicken Parmesan with zucchini noodles offers all the flavor of the original dish but with fewer calories. The zucchini noodles provide a light, low-carb alternative to pasta, while the baked chicken remains crispy and flavorful. It’s a delicious, guilt-free way to enjoy a classic favorite.

Note: More recipes are coming soon!