Savoring delicious meals while maintaining a healthy lifestyle just got easier! We’ve gathered 29 mouthwatering low-fat chicken recipes that are perfect for quick dinners, packed with flavor, and sure to satisfy your cravings. From zesty grilled options to comforting baked dishes, there’s something here for every home cook. Dive in and discover your new go-to favorites for nutritious, family-friendly eating!
Grilled Lemon Herb Chicken
Nestled between the golden hues of late summer and the crisp promise of autumn, this grilled lemon herb chicken captures the essence of seasonal transition with its bright, aromatic flavors and succulent texture. Perfect for al fresco dining or a cozy indoor gathering, it’s a dish that effortlessly elevates any occasion. The harmonious blend of citrus and fresh herbs creates a melody of taste that is both refreshing and deeply satisfying.
Ingredients
– Chicken breasts – 4
– Olive oil – 2 tbsp
– Lemon juice – 2 tbsp
– Garlic – 2 cloves, minced
– Fresh rosemary – 1 tbsp, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. In a medium bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tsp salt, and ½ tsp black pepper until fully combined.
2. Add 4 chicken breasts to the bowl, ensuring each piece is thoroughly coated with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to penetrate the meat.
4. Preheat an outdoor grill or grill pan to medium-high heat, aiming for a surface temperature of 400°F.
5. Remove the chicken from the marinade, letting any excess drip off, and place it on the preheated grill.
6. Grill the chicken for 6–7 minutes on the first side, until grill marks form and the edges appear opaque.
7. Flip the chicken using tongs and grill for an additional 5–6 minutes on the second side.
8. Check for doneness by inserting an instant-read thermometer into the thickest part of a chicken breast; it should read 165°F.
9. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes before slicing or serving.
For a delightful finish, the chicken emerges with a juicy interior and a slightly charred, herb-infused crust that bursts with zesty lemon notes. Serve it sliced over a bed of quinoa or alongside roasted vegetables to complement its vibrant flavors, making it a versatile centerpiece for any meal.
Baked Garlic Parmesan Chicken
Vibrant and aromatic, this baked garlic parmesan chicken transforms humble ingredients into an elegant weeknight masterpiece. With golden-brown crust and tender interior, it delivers restaurant-quality flavor with minimal effort.
Ingredients
– Chicken breasts – 4 (6 oz each)
– Olive oil – 2 tbsp
– Garlic powder – 1 tsp
– Salt – ¾ tsp
– Black pepper – ½ tsp
– Grated parmesan cheese – ½ cup
– Panko breadcrumbs – ½ cup
– Fresh parsley – 2 tbsp chopped
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Pat chicken breasts completely dry with paper towels to ensure optimal browning.
3. In a small bowl, combine olive oil, garlic powder, salt, and black pepper.
4. Brush the oil mixture evenly over both sides of each chicken breast.
5. In another bowl, mix parmesan cheese, panko breadcrumbs, and chopped parsley.
6. Press each chicken breast firmly into the breadcrumb mixture, coating both sides thoroughly.
7. Arrange coated chicken breasts on the prepared baking sheet, spacing them 2 inches apart.
8. Bake at 400°F for 22-25 minutes until internal temperature reaches 165°F and crust is golden brown.
9. Let rest for 5 minutes before slicing to allow juices to redistribute.
Exquisitely crisp and flavorful, the parmesan-panko crust yields a satisfying crunch that gives way to perfectly moist chicken beneath. Serve sliced over creamy polenta or alongside roasted vegetables for a complete meal that feels both rustic and refined.
Slow Cooker Chicken and Vegetables
Brimming with rustic charm and effortless elegance, this slow-cooked masterpiece transforms humble ingredients into a symphony of tender, aromatic perfection. Perfect for busy weeknights or leisurely gatherings, it promises both nourishment and delight with minimal hands-on effort.
Ingredients
– Chicken thighs – 2 lbs
– Carrots – 1 cup, sliced
– Potatoes – 2 cups, cubed
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Chicken broth – 1 cup
– Olive oil – 2 tbsp
– Thyme – 1 tsp, dried
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat chicken thighs dry with paper towels to ensure even browning.
2. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear chicken thighs skin-side down for 5 minutes until golden brown, then flip and sear for another 3 minutes.
4. Transfer chicken to the slow cooker, arranging it in a single layer.
5. Add diced onion, sliced carrots, cubed potatoes, and minced garlic to the slow cooker, distributing them evenly around the chicken.
6. Pour chicken broth over the ingredients, ensuring it covers the bottom without submerging the chicken.
7. Sprinkle thyme, salt, and black pepper evenly over the mixture.
8. Cover and cook on low heat for 6 hours until chicken reaches an internal temperature of 165°F and vegetables are fork-tender.
9. Let rest for 10 minutes before serving to allow flavors to meld. You’ll love the fall-apart tenderness of the chicken paired with the savory, herb-infused vegetables—try serving it over creamy polenta or with a crusty baguette to soak up every last drop of the rich broth.
Spicy Honey Lime Chicken Thighs
Bold flavors dance in perfect harmony in this exquisite chicken dish, where the fiery kick of chili meets the golden sweetness of honey and the bright zing of fresh lime. This effortlessly elegant recipe transforms humble chicken thighs into a show-stopping centerpiece that’s both weeknight-friendly and entertaining-worthy.
Ingredients
– Chicken thighs – 1.5 lbs
– Honey – ¼ cup
– Lime juice – 2 tbsp
– Soy sauce – 2 tbsp
– Chili flakes – 1 tsp
– Garlic – 2 cloves, minced
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F to ensure even cooking and a beautifully caramelized exterior.
2. Pat the chicken thighs completely dry with paper towels—this step is crucial for achieving crispy skin.
3. In a small bowl, whisk together the honey, lime juice, soy sauce, chili flakes, minced garlic, olive oil, salt, and black pepper until fully combined.
4. Place the chicken thighs in a baking dish and pour the marinade over them, coating each piece thoroughly.
5. Let the chicken marinate at room temperature for 15 minutes to allow the flavors to penetrate deeply.
6. Arrange the chicken skin-side up in the dish to promote browning and crispiness during baking.
7. Bake for 30–35 minutes, or until the internal temperature reaches 165°F and the glaze is bubbly and slightly charred at the edges.
8. For extra caramelization, broil on high for 2–3 minutes at the end, watching closely to prevent burning.
9. Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.
Crispy-skinned and succulent, these chicken thighs boast a sticky-sweet glaze with a tantalizing spicy finish. Serve them over fluffy jasmine rice to soak up the vibrant sauce, or slice and tuck into warm tortillas for a zesty twist on taco night.
Stir-Fried Chicken with Broccoli
Savory aromas of garlic and ginger fill the kitchen as tender chicken and crisp broccoli unite in this classic stir-fry that delivers both elegance and comfort in every bite. This dish comes together with remarkable speed, making it perfect for weeknight dinners yet sophisticated enough for entertaining guests. Its vibrant colors and balanced flavors showcase how simple ingredients can create something truly extraordinary.
Ingredients
– Chicken breast – 1 lb
– Broccoli – 2 cups
– Soy sauce – 3 tbsp
– Garlic – 3 cloves
– Ginger – 1 tbsp
– Vegetable oil – 2 tbsp
– Cornstarch – 1 tbsp
– Water – ¼ cup
Instructions
1. Cut 1 lb chicken breast into 1-inch cubes and place in a medium bowl.
2. Add 1 tbsp cornstarch to the chicken and toss until evenly coated (this creates a crispy exterior when cooked).
3. Mince 3 cloves garlic and grate 1 tbsp fresh ginger, keeping them separate.
4. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering, about 375°F.
5. Add chicken to the hot oil and cook undisturbed for 2 minutes to develop a golden-brown sear.
6. Flip chicken pieces and cook for another 2 minutes until cooked through, then transfer to a plate.
7. Add remaining 1 tbsp vegetable oil to the same wok and heat for 30 seconds.
8. Add minced garlic and grated ginger, stirring constantly for 45 seconds until fragrant but not browned.
9. Add 2 cups broccoli florets and stir-fry for 3 minutes until bright green and slightly tender.
10. Pour ¼ cup water into the wok, cover immediately, and steam for 2 minutes to soften the broccoli.
11. Return cooked chicken to the wok with the broccoli.
12. Pour 3 tbsp soy sauce over the mixture and stir to combine everything evenly.
13. Cook for 1 final minute while stirring to allow flavors to meld together.
14. Remove from heat and serve immediately.
Hearty and satisfying, this stir-fry features tender chicken with a slight crispness from the cornstarch coating, while the broccoli retains a pleasant crunch. The savory soy sauce base is elevated by the aromatic punch of fresh garlic and ginger, creating layers of flavor that dance on the palate. For an elegant presentation, serve over jasmine rice and garnish with sesame seeds or sliced scallions to add both visual appeal and subtle nutty notes.
Healthy Chicken Fajita Bowls
Kindly consider this vibrant, nutrient-packed meal that transforms humble ingredients into a symphony of flavors and textures. Perfectly seasoned chicken, colorful bell peppers, and fluffy rice come together in a bowl that satisfies both health goals and culinary cravings.
Ingredients
– Chicken breast – 1 lb
– Bell peppers – 2 cups, sliced
– Onion – 1 cup, sliced
– Olive oil – 2 tbsp
– Fajita seasoning – 2 tbsp
– Rice – 2 cups, cooked
– Lime – 1
Instructions
1. Preheat a large skillet over medium-high heat (375°F) for 2 minutes until evenly hot.
2. Slice 1 lb chicken breast into ½-inch strips against the grain for tenderness.
3. Add 2 tbsp olive oil to the preheated skillet and swirl to coat the surface.
4. Place chicken strips in the skillet in a single layer, avoiding overcrowding to ensure proper browning.
5. Cook chicken for 4–5 minutes without stirring until a golden-brown crust forms on one side.
6. Flip chicken strips using tongs and cook for another 4 minutes until internal temperature reaches 165°F.
7. Transfer cooked chicken to a clean plate and cover loosely with foil to retain moisture.
8. Add 2 cups sliced bell peppers and 1 cup sliced onion to the same skillet, using the residual oil and fond for added flavor.
9. Sauté vegetables for 6–8 minutes, stirring occasionally, until peppers are tender-crisp and onions are translucent.
10. Sprinkle 2 tbsp fajita seasoning over the vegetables and stir to coat evenly, toasting the spices for 30 seconds to enhance their aroma.
11. Return chicken to the skillet and toss with vegetables to combine and warm through for 1 minute.
12. Squeeze juice from 1 lime over the mixture and stir to incorporate the bright, acidic notes.
13. Divide 2 cups cooked rice evenly among serving bowls as a base.
14. Top rice with the chicken and vegetable mixture, arranging it attractively.
Crisp-tender vegetables meld with juicy, well-seasoned chicken atop a bed of fluffy rice, offering a delightful contrast in every bite. For a creative twist, serve with a dollop of Greek yogurt or a sprinkle of fresh cilantro to elevate the freshness and creaminess.
Zesty Lime Chicken Enchiladas
Radiant with vibrant citrus notes and comforting warmth, these zesty lime chicken enchiladas offer a perfect balance of tangy freshness and savory depth, making them an ideal centerpiece for both weeknight dinners and festive gatherings.
Ingredients
Chicken breast – 1 lb
Lime juice – ¼ cup
Olive oil – 2 tbsp
Garlic – 2 cloves
Salt – 1 tsp
Black pepper – ½ tsp
Flour tortillas – 8
Monterey Jack cheese – 2 cups
Green enchilada sauce – 2 cups
Red onion – ½ cup
Cilantro – ¼ cup
Instructions
1. Preheat oven to 375°F.
2. Dice chicken breast into ½-inch cubes.
3. Mince garlic cloves.
4. Heat olive oil in a skillet over medium-high heat for 2 minutes.
5. Add chicken to skillet and cook for 6 minutes, stirring occasionally until no pink remains.
6. Add garlic and cook for 1 minute until fragrant.
7. Pour lime juice over chicken and simmer for 2 minutes.
8. Season with salt and black pepper.
9. Remove skillet from heat and let cool for 5 minutes.
10. Chop red onion into fine dice.
11. Chop cilantro leaves.
12. Mix chicken with half of the Monterey Jack cheese, red onion, and cilantro.
13. Warm flour tortillas in microwave for 20 seconds to make pliable.
14. Spoon ⅓ cup chicken mixture onto each tortilla.
15. Roll tortillas tightly and place seam-side down in a 9×13-inch baking dish.
16. Pour green enchilada sauce evenly over rolled tortillas.
17. Sprinkle remaining cheese over the top.
18. Bake for 20 minutes until cheese is golden and sauce bubbles.
19. Let rest for 5 minutes before serving.
Delightfully tender chicken wrapped in soft tortillas yields to a burst of zesty lime, while the melted cheese and savory sauce create a harmonious blend of textures. Serve alongside a crisp jicama salad or topped with creamy avocado slices for added freshness and contrast.
Mediterranean Grilled Chicken Breasts
Delightfully aromatic and perfectly charred, Mediterranean grilled chicken breasts offer a taste of sun-drenched coastal cuisine right from your backyard. Developed to highlight the bright, herbaceous flavors of the region, this recipe achieves tender, juicy results with minimal effort. Drizzle with a final splash of lemon juice just before serving to elevate the dish to restaurant-quality heights.
Ingredients
– Chicken breasts – 4 (6 oz each)
– Olive oil – ¼ cup
– Lemon juice – 3 tbsp
– Garlic cloves – 4, minced
– Dried oregano – 2 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat chicken breasts dry with paper towels to ensure even browning.
2. Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a medium bowl.
3. Place chicken breasts in a resealable plastic bag and pour the marinade over them.
4. Seal the bag, removing excess air, and massage to coat chicken evenly.
5. Marinate in the refrigerator for at least 30 minutes or up to 4 hours for deeper flavor.
6. Preheat grill to medium-high heat (400°F).
7. Remove chicken from marinade, allowing excess to drip off.
8. Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F.
9. Let chicken rest for 5 minutes before slicing to retain juices.
10. Slice against the grain and serve immediately.
A symphony of textures awaits—crispy, golden edges give way to succulent, flawlessly cooked meat infused with garlic and oregano. The bright acidity of lemon cuts through the richness, making it ideal for pairing with a simple quinoa salad or tucked into warm pita with tzatziki. For an elegant presentation, fan the slices over a bed of arugula and finish with a sprinkle of crumbled feta.
Oven-Roasted Herb Chicken with Vegetables
Perfectly golden and aromatic, this oven-roasted herb chicken with vegetables transforms simple ingredients into an elegant one-pan meal that’s both nourishing and deeply satisfying. The blend of fresh herbs and tender vegetables caramelizes beautifully, creating a dish that feels special enough for company yet effortless enough for a weeknight. Each bite offers a harmony of savory, herbaceous flavors and comforting textures.
Ingredients
Chicken thighs – 4
Olive oil – 2 tbsp
Garlic cloves – 4
Rosemary – 2 sprigs
Thyme – 2 sprigs
Carrots – 2
Potatoes – 2
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat the oven to 400°F to ensure even cooking and a crisp exterior on the chicken.
2. Pat the chicken thighs dry with paper towels to help the skin brown better.
3. Mince the garlic cloves finely to distribute flavor evenly throughout the dish.
4. Chop the carrots and potatoes into 1-inch pieces for uniform roasting.
5. Strip the leaves from the rosemary and thyme sprigs, discarding the stems.
6. In a large bowl, toss the chicken thighs with olive oil, minced garlic, rosemary leaves, thyme leaves, salt, and black pepper until fully coated.
7. Add the chopped carrots and potatoes to the bowl and toss to coat with the herb mixture.
8. Arrange the chicken and vegetables in a single layer on a baking sheet to promote even browning.
9. Roast in the preheated oven for 35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
10. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Zesty and succulent, the chicken emerges with a crisp, herb-infused skin while the vegetables become tender and slightly caramelized. Serve it alongside a simple green salad or crusty bread to soak up the flavorful pan juices, making for a wholesome and visually appealing meal that delights all the senses.
Spiced Coconut Curry Chicken
Lusciously aromatic and deeply comforting, this Spiced Coconut Curry Chicken transforms humble ingredients into an extraordinary weeknight feast. With warm spices melding into creamy coconut milk, each bite offers a perfect balance of heat and sweetness that will transport your senses to distant lands.
Ingredients
– Chicken thighs – 1.5 lbs
– Coconut oil – 2 tbsp
– Onion – 1 medium
– Garlic – 3 cloves
– Ginger – 1 tbsp minced
– Curry powder – 2 tbsp
– Cumin – 1 tsp
– Cayenne pepper – ¼ tsp
– Coconut milk – 1 can (13.5 oz)
– Chicken broth – ½ cup
– Salt – 1 tsp
– Cilantro – ¼ cup chopped
Instructions
1. Pat chicken thighs dry with paper towels and season both sides with ½ teaspoon salt.
2. Heat coconut oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear chicken thighs skin-side down for 5-6 minutes until golden brown and crispy.
4. Flip chicken and cook for 4 more minutes, then transfer to a plate.
5. Reduce heat to medium and add diced onion, cooking for 4 minutes until translucent.
6. Add minced garlic and ginger, stirring for 1 minute until fragrant.
7. Sprinkle in curry powder, cumin, and cayenne pepper, toasting for 30 seconds to bloom the spices.
8. Pour in coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot.
9. Return chicken to the pot, nestling it into the sauce.
10. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 25 minutes.
11. Remove lid and simmer uncovered for 10 minutes to slightly thicken the sauce.
12. Stir in remaining ½ teaspoon salt and chopped cilantro.
Hearty and satisfying, the chicken becomes meltingly tender while the sauce develops a luxurious, velvety texture. Serve over jasmine rice to soak up every drop of the fragrant coconut curry, or with naan bread for dipping into the richly spiced broth.
Lemon Pepper Chicken Skewers
Heralding the arrival of summer’s vibrant flavors, these Lemon Pepper Chicken Skewers capture the essence of al fresco dining with their zesty, aromatic appeal. Perfectly grilled chicken morsels, kissed by citrus and spice, promise a delightful balance of tangy brightness and savory depth that elevates any gathering. Their effortless elegance makes them a standout centerpiece for weeknight dinners or festive barbecues alike.
Ingredients
– Chicken breast – 1 lb
– Lemon juice – ¼ cup
– Olive oil – 2 tbsp
– Black pepper – 1 tbsp
– Salt – 1 tsp
Instructions
1. Cut 1 lb chicken breast into 1-inch cubes, ensuring uniform size for even cooking.
2. In a bowl, whisk together ¼ cup lemon juice, 2 tbsp olive oil, 1 tbsp black pepper, and 1 tsp salt to create the marinade.
3. Add the chicken cubes to the marinade, tossing to coat each piece thoroughly, and refrigerate for at least 30 minutes to allow flavors to penetrate.
4. Thread the marinated chicken onto skewers, leaving small gaps between pieces to promote airflow and even grilling.
5. Preheat a grill or grill pan to medium-high heat, approximately 400°F, ensuring it is hot before adding skewers.
6. Place the skewers on the grill and cook for 4–5 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F and develops golden grill marks.
7. Remove the skewers from the grill and let them rest for 3 minutes to redistribute juices, keeping the meat tender and moist.
Offering a succulent texture with a crisp, peppery crust, these skewers burst with bright lemon notes that complement the juicy chicken. Serve them over a bed of quinoa or alongside grilled vegetables for a wholesome meal, or pair with a fresh herb salad to highlight their vibrant, aromatic profile.
Low Fat Chicken Stir-Fry
Unveiling a dish that marries health-conscious choices with vibrant flavor, this low-fat chicken stir-fry transforms simple ingredients into an elegant weeknight dinner. Using lean protein and crisp vegetables, it delivers satisfaction without compromise, proving that nutritious eating can be utterly delicious.
Ingredients
– Chicken breast – 1 lb
– Soy sauce – 3 tbsp
– Olive oil – 1 tbsp
– Broccoli florets – 2 cups
– Bell pepper – 1, sliced
– Garlic – 2 cloves, minced
– Ginger – 1 tsp, grated
Instructions
1. Cut 1 lb chicken breast into thin, uniform strips to ensure even cooking.
2. In a bowl, combine chicken with 3 tbsp soy sauce, marinating for 10 minutes to enhance flavor and tenderness.
3. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
4. Add marinated chicken to the skillet, cooking for 4-5 minutes until no longer pink, stirring occasionally for even browning.
5. Add 2 cloves minced garlic and 1 tsp grated ginger, sautéing for 1 minute until fragrant to build a aromatic base.
6. Incorporate 2 cups broccoli florets and 1 sliced bell pepper, stirring to combine with the chicken.
7. Cook for 5-7 minutes, until vegetables are tender-crisp and bright green, covering the skillet briefly to steam if needed for faster cooking.
8. Remove from heat and serve immediately for the best texture and warmth.
With its tender chicken and crisp vegetables, this stir-fry offers a delightful contrast in every bite, infused with the savory depth of soy and aromatic ginger. For a creative twist, serve it over cauliflower rice or alongside a fresh cucumber salad to complement its light, vibrant profile.
Herb-Crusted Chicken Nuggets
Just when you thought chicken nuggets couldn’t be elevated, these herb-crusted beauties arrive to redefine comfort food with gourmet flair. Juicy, tender chicken encased in a crisp, aromatic coating transforms the humble nugget into an elegant appetizer or main course. Perfectly golden and bursting with fresh herbal notes, they’re destined to become your new weeknight favorite.
Ingredients
– Chicken breast – 1 lb
– Panko breadcrumbs – 1 cup
– Fresh parsley – ¼ cup
– Fresh thyme – 2 tbsp
– Garlic powder – 1 tsp
– All-purpose flour – ½ cup
– Eggs – 2
– Olive oil – 3 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Cut chicken breast into 1-inch cubes and pat completely dry with paper towels.
2. Combine panko, finely chopped parsley, thyme, garlic powder, ½ tsp salt, and ¼ tsp pepper in a shallow bowl.
3. Place flour mixed with remaining salt and pepper in another bowl.
4. Whisk eggs in a third bowl until uniform.
5. Dredge each chicken piece in flour, shaking off excess.
6. Dip floured chicken into eggs, allowing excess to drip off.
7. Press chicken firmly into herb-panko mixture, ensuring full coverage.
8. Heat olive oil in a large skillet over medium heat until shimmering (350°F).
9. Arrange nuggets in a single layer without crowding.
10. Fry for 3-4 minutes per side until deep golden brown.
11. Transfer to a wire rack set over a baking sheet.
12. Bake at 375°F for 8-10 minutes until internal temperature reaches 165°F.
Zesty and impeccably crisp, these nuggets deliver a satisfying crunch that gives way to succulent, herb-infused chicken. Serve them alongside a lemon aioli for dipping or atop a bed of mixed greens for a light yet indulgent meal that marries simplicity with sophistication.
Ginger Soy Poached Chicken
Radiating warmth and sophistication, this ginger soy poached chicken transforms humble ingredients into an exquisite centerpiece through gentle cooking. Its aromatic broth infuses every fiber with delicate Asian-inspired flavors while maintaining unparalleled tenderness. Perfect for both weeknight dinners and elegant entertaining, this dish proves that simplicity often yields the most remarkable results.
Ingredients
Chicken breasts – 4 (6 oz each)
Low-sodium soy sauce – ½ cup
Fresh ginger – 2-inch piece
Green onions – 4
Water – 4 cups
Instructions
1. Peel the ginger and slice it into ¼-inch thick coins using a sharp knife.
2. Trim the green onions, separating white parts from green parts, then slice the green parts into 1-inch pieces.
3. Combine water, soy sauce, ginger coins, and white parts of green onions in a Dutch oven or large pot.
4. Bring the liquid to a simmer over medium-high heat (approximately 195°F), then reduce heat to maintain a gentle simmer.
5. Carefully add chicken breasts to the simmering liquid, ensuring they are fully submerged.
6. Poach chicken for 15-18 minutes, maintaining temperature between 180-190°F—never allowing it to boil.
7. Check doneness by inserting an instant-read thermometer into the thickest part of the chicken; it should register 165°F.
8. Remove chicken from liquid using tongs and transfer to a cutting board.
9. Let chicken rest for 5 minutes before slicing against the grain into ½-inch thick pieces.
10. Garnish with reserved green onion pieces before serving.
Key to this dish’s success is the velvety texture that melts upon the tongue, with the ginger providing a subtle warmth that complements the umami-rich soy. Consider serving it over jasmine rice to absorb the exquisite poaching liquid, or shred it for elegant lettuce wraps that highlight its delicate moisture and refined flavor profile.
Conclusion
Delicious doesn’t have to mean heavy! These 29 low-fat chicken recipes prove that healthy eating can be full of flavor and satisfaction. We’d love to hear which ones become your favorites—drop a comment below and don’t forget to share this roundup on Pinterest to inspire other home cooks!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
