3 Simple, Healthy, & Low Calorie Meals
Image Credit: The Chunky Chef
1. Grilled Lemon Herb Chicken Breast:
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 lemons
- 2 garlic cloves, minced
- 2 tablespoons fresh herbs (such as thyme, rosemary, or parsley), chopped
- Salt and pepper to taste
Instructions:
- Preheat the grill to medium-high heat.
- Squeeze the juice of the lemons into a small bowl and add the minced garlic and fresh herbs. Mix well.
- Season the chicken breasts with salt and pepper, then brush both sides with the lemon herb mixture.
- Grill the chicken for about 6-8 minutes per side or until cooked through, with an internal temperature of 165°F (74°C).
- Remove the chicken from the grill and let it rest for a few minutes before serving.
2. Baked Parmesan Crusted Chicken Tenders:
Ingredients:
- 1 pound chicken tenders
- 1/2 cup whole wheat breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup flour
- 2 large eggs, lightly beaten
Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow dish, combine the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
- Place the flour in another shallow dish and season with salt and pepper.
- Dip each chicken tender into the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it evenly with the breadcrumb mixture.
- Place the coated chicken tenders on the prepared baking sheet and lightly spray them with cooking spray.
- Bake for about 15-18 minutes, or until the chicken is cooked through and golden brown. Serve with your favorite dipping sauce.
3. Chicken and Vegetable Stir-Fry:
Ingredients:
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- Salt and pepper to taste
Instructions:
- In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, and cornstarch. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the chicken to the skillet and stir-fry until cooked through, about 5-6 minutes.
- Add the bell pepper, broccoli, and snap peas to the skillet and stir-fry for an additional 3-4 minutes until the vegetables are crisp-tender.
- Pour the sauce mixture into the skillet and cook for another minute or until the sauce has thickened.
Baked Parmesan Crusted Chicken