I love experimenting in the kitchen, especially when I’m using the ol’ reliables like chicken. I’ll jump headfirst into making Thai peanut sauces with dashes of cilantro for a unique flavor, or I’ll tackle port wine glazes for special events and holidays.
Roasting chicken with caramelized onions and spinach is undoubtedly worth the elbow grease.
That said, I also like to ensure that the recipes I choose are healthy; one of the benefits of weight watchers’ is the ability to enjoy anything I want without sacrificing the hard work I’ve put forth for my fitness goals.
Below I’ve listed my top 20 favorite weight watchers recipes, all of which distinctively use chicken.
I’ve also included some fun wine pairings, along with little kitchen secrets to expand upon flavor.
It may come as a surprise that you can enjoy a casserole through weight watchers, but I’m happy to report this dish is only 133.46kcal and perfect as a main course for 6.
I always like to add a dash of something original to my recipes; to spruce this up, add a ½ teaspoon of lime juice, a ½ teaspoon of soy sauce, and a teaspoon of nutmeg to the meat as you saute it.
I love a versatile recipe, and this soup can be prepared on your stovetop, in a slow cooker, or even in an instant pot.
Coming in at 305kcal, a soup like this is a great dish to make at the beginning of the week because you can freeze any leftovers for later.
I’m fond of extra veggies as well. Because this dish uses zero points, there’s nothing wrong with adding spinach or zucchini for some heartier flavor.
Not only is this dish delicious, but it’s also super fast to prepare.
Great news if you’re rushing to put together a weeknight meal. 563kcal and enough for 6 people,
I like to bump up this recipe by adding some heat. Add ½ tsp of sweet Hungarian paprika as you saute the vegetables with the Italian seasoning, and while you brown the chicken, add ¼ tsp of red pepper flakes.
These spices blend with the creamy yogurt base wonderfully.
I love fried rice because it’s fast and always enjoyable. This version has the health benefit of calling for cauliflower rice, which means this meal is also zero points!
The recipe also uses Teriyaki sauce. While I love Teriyaki, a fun substitute I’ve tried is KoreanGalbi sauce, which gives it more of a thick, barbecue taste.
This shredded chicken dip offers a delightful creaminess thanks to low-fat yogurt and cottage cheese.
Great as a party dip or topping on a salad. Another variation I’ve seen is filling in stuffed peppers.
One I’ve also experimented with is using it to make a toasted sandwich with crispy lettuce. Perfect for lunch if I do say so myself.
I hate wasting leftovers; this casserole comes to my rescue every time I need to use up chicken or turkey that’s just sitting in the fridge.
At only 362 calories, it’s hard to knock such an easy recipe.
I’m not always the biggest fan of breadcrumbs with creamy sauces, so I habit of substituting them with (of course!) riced cauliflower.
A healthy 30-minute dish for a crowd, this enchilada bake amazingly serves 8 people with just 295kcal! Wow!
If I’m moving quickly, I’ll throw in a packet of taco seasoning.
However, when I’ve got the time, I like to make my own by using a ¼ of each: garlic powder, onion powder, paprika, red pepper flakes, black pepper, and then 1 ½ tablespoon of ground cumin and chili powder.
Another recipe perfect for a gathering of 8 people, these sheet pan fajitas only need 15 minutes in the oven.
To spruce these up for a sweeter flavor, I skip the paprika (I realize that’s a bit crazy…) and add 2 teaspoons of honey to the seasoning.
It’s been a surprise for a few of my diners, but with the smattering of peppers, they say honey compliments this dish in a fun way they hadn’t thought it would.
I’m not the biggest fan of the ranch. It’s a condiment I usually pass on.
This pasta has made me love it, likely because it’s mixed with cheddar cheese and scallions! I add an extra scallion whenever I make this and an ⅛ cup of Reggianito if I can find it at the grocery store.
Who doesn’t love chicken nuggets? Okay, maybe non-meat eaters, but I’ll go to bat for these tasty little balls of breaded chicken.
While these can take a bit longer depending on how long you want them to marinate, every minute they’re in the fridge is worth it in my eyes.
Not to mention once they’ve absorbed all the flavor you want, they only need 15 minutes or so in the oven or 10 to 12 in your air fryer. They’re a big hit at board games or D&D nights!
I love to cook, and when I can take my time, I find it relaxing. Some evenings I don’t have the hours to leisurely cook a meal.
This freezer meal is perfect, as I can prepare more than one bag and pop them in the crockpot in the morning before I have to work.
When dinner time rolls around, you’ll have a filling meal you can quickly pair with a salad.
Chili is one of my favorite things to eat. The flavors are a source of comfort for me, and this is another recipe I adore because I can also prepare it in a crockpot.
While it says to set the crockpot on high for 4 hours, I have cooked this over up to 8 hours before, and it’s always been just as delicious as I remember.
More fajitas, but this time for an intimate dinner for two.
These are typical meals I prepare for my boyfriend and me when we’re planning to watch a movie, and they only take 25 minutes of my time before I slip on my pajama pants. And, while I know this is a list about chicken,
I would be remiss if I didn’t point out that this recipe is also great with tofu as a substitute.
What would a list of chicken-based recipes be if it didn’t include buffalo dip?
When people love something a dish so much, it’s often assumed there’s an intricate process, but this recipe only calls for five ingredients, and it never goes out of style.
It’s great in the instant pot if you’re pressed for time, but my favorite method is using a slow cooker when I can plan, as it gives more time for the flavors to blend.
I had to follow up the easy buffalo dip recipe with another winner, and this time this ranch chicken only calls for four ingredients.
Just like shake and bake, you only need a plastic bag or a bowl to coat these chicken breasts.
One of my favorite things to pair with these is roasted Brussel sprouts and caramelized mushrooms. Dinners like this soothe the soul.
Like buffalo chicken dip, this spinach artichoke dip recipe is one that I know won’t last long once I put it out.
The best news? This only takes 10 minutes to cook, and it’s 200 calories.
This is another healthy, last-minute meal I’ll whip out when I have company coming over, and if it’s a large enough group, it’s easy to double the recipe.
I’m an avid fan of soups, and this one with cabbage is a delicious dinner during autumn and winter.
I add a shredded chicken breast for a bit of protein. Another way I prepare this is by substituting the chicken with diced eggplant and portobello mushrooms.
With fresh thyme, this soup is lovely to eat on the porch while the leaves change.
This chicken salad is another quick, healthy recipe that is versatile.
You can eat it on its own or as part of a sandwich. I prefer greek yogurt to mayonnaise because I like the tang along with dill.
A vegetable I like to swap out celery for is a diced radish, which is great for fans of spicey, more sour foods.
This pie will take a bit longer than some of the other recipes on this list, but I couldn’t bear to leave it out.
This is another dish I’m excited to make for the company during the fall. If your diet allows, I like to add a ¼ cup of chopped almonds or walnuts, as well as ½ cup of dried cranberries.
This final dish is a popular choice for me come lunchtime; it’s delicious after a bike ride or walks with the dog.
I often add some spinach and arugula. I’m also fond of making my spicy peanut vinaigrette. If you mix two tablespoons of powdered peanut butter, 1 tablespoon of apple cider vinegar, 1 tablespoon of olive oil, ½ teaspoon of paprika, and a ½ teaspoon of garlic powder, it dresses this salad perfectly.
- 1⁄4 c parmesan cheese, grated
- 2 tbsps dried Italian seasoned breadcrumbs
- 1⁄8 tsp paprika
- 1 tsp dried parsley
- 1⁄2 tsp garlic powder
- 1⁄4 tsp fresh ground pepper
- 4 (1/4 pound) boneless skinless chicken breast
- Preheat your oven to 400 °F. I always heat my oven to the correct temp before preparing any dishes like this, that way I’m not stuck waiting to pop it in.
- In a resealable bag or plastic bowl with a lid, combine your cheese, breadcrumbs, and all of your seasonings. Shake well. (This is also when you’d add any extra spices or flavors you want to include.)
- Transfer the mixture to a plate. Dip each of the chicken breasts while turning to coat all sides evenly. (Better yet, all the spices and toppings can be tossed in a sealable plastic bag or a bowl with a lid, shaken with the cutlets for a less messy coating! I detest getting my hands super dirty in the kitchen, so when I can avoid it, I do.)
- Arrange each of the cutlets on a nonstick baking sheet.
- Bake for 20 - 25 minutes or until the chicken is cooked through. I always bust out my meat thermometer to check that it’s at 165 °F, the ideal temperature.
- I always try to plan a meal with a great bottle of wine in mind. For parmesan cutlets, I prefer a dry sauvignon blanc. A smooth white like this won’t compete with the spices you’ve layered on your chicken, instead deliciously fading into the background to bolster the meal.
If you decide to add some extra paprika and lemon for spicier cutlets, go for semi-dry champagne; the tingle of the bubbles and slightly sweet flavor will juxtapose the heat from the chicken, in the end marrying two opposing tastes beautifully.
- My last wine of choice, if you choose to add honey to your cutlets, is a darker, peppery shiraz or Argentinian Malbec. A similar concept to the suggestion involving champagne, but inverted. The body and spice of the wine will complement the sweetness of moist chicken with parmesan and honey, while also jiving with the hints of paprika and garlic that will dance on the taste buds.
- When in doubt, don’t stress! Each of these recipes is easy to cook, easy to impress with, and very easy to enjoy.