Do you want some weight watchers chicken recipes?

I just created a new category on our site which will have various healthy recipes.

Those will certainly help with your weight loss.

I can tell you already they are really, really yummy just by reading the description!

I took those tasty Weight Watchers Chicken Recipes from the new ebook which contains 100 Weight Watchers Recipes.

Weight Watchers Chicken Recipes(You can get the complete ebook with the 100 weight watchers recipes HERE!)

Of course, the complete ebook contains much more recipes, not only chicken 🙂

Due to limited space here I took only the weight watchers chicken recipes which I post here.

CHICKEN PICCATTA

  • 12 oz chicken breasts
  • 1 tsp. minced garlic
  • 1/4cup lemon juice
  • 1/4 cup flour
  • 2 Tbsp. olive oil
  • 1/3 cup capers
  • 1 can artichoke hearts (packed in water, not oil)
  • 1 package sliced mushrooms

Coat chicken with flour. In a large skillet, cook garlic and oil over moderate heat, stirring constantly, until garlic is pale gold. Add chicken and brown 2-3 minutes on each side. Add lemon juice, artichokes, capers and mushrooms. Simmer, covered, for about 30-35 minutes. Turn and baste the chicken occasionally. Cook until chicken juices run clear.

4 servings, 5 POINTS each

This recipe comes from the old Week 9 WW Recipe Card, with a few additional suggestions.

SMOTHERED CHICKEN WITH PIEROGIES

  • 1 dozen Mrs. T’s frozen Potato and Cheddar Cheese pierogies
  • 1 can (10 3/4 oz) low-fat cream of chicken soup
  • 1 can (4 oz) sliced mushrooms, drained
  • 1 cup frozen peas
  • 2 cups cubed or shredded cooked chicken

Preheat oven to 350. Spray a 2-quart casserole with cooking spray. Thaw pierogies in boiling water for 5 minutes, drain, and place in casserole dish.

In a large saucepan, combine soup, mushrooms, peas and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over pierogies. Bake 15 minutes.

4 servings, 7 POINTS each

A pierogie is like a Polish ravioli, a dough pillow filled with flavored mashed potatoes. Look for them in the frozen foods section of your store. There are several kinds you can try, but READ THE BOX. Not all pierogies have the same points. Feel free to use other kinds in this weight watchers chicken recipe, but make certain to re-calculate your points based on the kind of pierogies you use.

Well this one is a classic, of course we need to include it with our Weight Watchers Chicken Recipes:

CHICKEN POT PIE

  • 1 cup Reduced Fat Bisquick
  • 1/2 cup skim milk
  • 1/4 cup egg substitute (or 3 egg whites)
  • 2 cups frozen mixed veggies, thawed
  • Optional: I usually throw in a jar of sliced mushrooms
  • 2 cups cooked, chopped white chicken meat
  • 2 cans fat-free Cream of Mushroom soup

Preheat oven to 400. Spray a casserole dish with cooking spray. Mix together veggies, chicken, and soup. Pour into casserole dish. In another bowl, mix Bisquick, milk, and egg. Pour over the top of the chicken mixture. Bake for about 30 minutes or until the crust is golden.

6 servings, 4.5 POINTS each
4 servings, 6.5 POINTS each

Good for using up left-over chicken. DH loves it!

This recipe came from the WW Magazine cookbook “6 O’Clock Solutions” containing more weight watchers chicken recipes.

CROCKPOT SOUR CREAM SALSA CHICKEN

  • 4 skinless boneless chicken breast halves (3 oz each)
  • 1 package reduced-sodium taco seasoning mix (someone suggested using 1/2 package)
  • 1 cup salsa
  • 2 tablespoons cornstarch (someone said this wasn’t necessary)
  • 1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 T cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa
sauce. Stir in 1/4 cup of sour cream.

4 servings, 4 POINTS each

CROCKPOT CHICKEN STROGANOFF

  • 6 skinless, boneless chicken breast halves
  • 1 can 98% fat free Cream of Mushroom soup
  • 16 oz fat-free sour cream
  • 1 envelope Lipton onion soup mix, dry

Put frozen chicken breasts in the bottom of crockpot. Combine soup, sour cream, and onion soup mix. Pour over chicken. Cook on low for 7 hours. Server over noodles or rice.

6 servings, 4 POINTS each (add points for noodles or rice)

HONEY MUSTARD CHICKEN

  • 3/4 cup light honey mustard dressing
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 2 tsp dill weed, freshly chopped
  • 1 medium scallion, finely sliced (or finely chopped onion or chopped green onion)
  • 1 cup corn flake crumbs
  • 1 pound boneless, skinless chicken breasts (four 4oz halves)

Preheat oven to 425. Coat a baking pan with cooking spray. In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions. Remove 1/3 cup of the mixture and set it aside. Put corn flake crumbs into a shallow bowl. Dip the chicken breasts into the honey mustard mixtures and then into the corn flake crumbs. Place each breast into the baking pan. Bake uncovered until the chicken is golden
and no longer pink inside, about 15 minutes. Drizzle remaining honey mustard dressing mixture over the chicken breasts and serve.

4 servings, 7 POINTS each

I used O’Charley’s Lite Honey Mustard dressing for this, and it turned out great. Do not forget to coat the pan with spray – otherwise the chicken will burn on the bottom and stick to the pan! I used dried dill weed and it didn’t seem to add anything. I used the remaining honey mustard dressing as a dip instead of a drizzle.

TERIAKI CHICKEN

  • 4 chicken breasts
  • 6 TBS soy sauce
  • 6 TBS honey
  • 3 TBS white vinegar
  • 1 1/2 tsp dried thyme
  • 1 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground allspice
  • 1 tsp pepper

Preheat oven to 375°. Combine soy sauce, honey, vinegar, thyme, paprika, cayenne pepper, allspice and pepper in a shallow baking dish; mix well. Pierce both sides of each chicken breast w/a fork. Place in baking dish; turn chicken several times using tongs. Bake chicken, basting several time with sauce, for 30 min. Serve over rice or chill breasts and slice into thin strips for chicken salads or wraps.

4 servings, 5 POINTS each

MEDITERRANEAN CHICKEN AND COUSCOUS

  • 1 cup reduced-sodium chicken broth
  • 1 1/4 cups uncooked couscous
  • 1 large sweet red pepper cut into 1 inch pieces (I cut strips)
  • 1/2 cup sliced green onions (approximately 2 large)
  • 1 /2 tsp garlic powder
  • 12 oz cooked chicken breast, cut into 1 inch pieces
  • ½ cup red wine vinegar
  • 1 1/2 tsp dried basil or oregano

Bring broth to a boil in a small saucepan. Add the couscous. Cover and remove from the heat. Let stand 5 minutes.

While couscous cooks, combine red pepper and green onions in a bow. Cover loosely with plastic wrap and microwave on High for 4 minutes until vegetables are crisp-tender. Drain and sprinkle with garlic powder.

Fluff couscous with a fork. Add couscous, chicken, vinegar and basil to the cooked vegetables. Toss well. Cover with the plastic wrap and microwave on High for 1 – 2 minutes or until heated. Toss again and serve immediately.

5 servings, 5 POINTS each

The vinegar sounds strange, but it gives a nice Middle Eastern tang to the dish. Otherwise it would be pretty bland.

If you aren’t familiar with couscous, it’s a tiny pasta from the Middle East that cooks up very quickly like instant rice. Be sure to add enough liquid to cause it to swell up to its full size.

BALSAMIC ORANGE GRILLED CHICKEN

  • 4 small chicken breast fillets, skim removed (about 4 oz each)
  • 1 orange, juiced
  • 1/3 cup Balsamic vinegar
  • 1 tsp minced garlic
  • 1/2 head of butter lettuce, washed and dried
  • 2 Lebanese cucumbers, sliced lengthways (I think regular cucumbers will work fine)
  • 1 punnet cherry tomatoes, halved (I think that’s a small grocery store box of cherry or grape tomatoes)
  • 1 medium avocado, thinly sliced
  • 1/3 cup WW Italian dressing (use any light Italian dressing)

Combine chicken, orange juice, vinegar and garlic in a bowl. Marinate the chicken for 15 minutes or as time permits. Heat a grill or barbecue. Cook the chicken, brushing often with the Balsamic marinade.

In a salad bowl, combine the lettuce, cucumbers, tomatoes and avocado slices.

Drizzle with the salad dressing. Slice the cooked chicken and serve over or with the salad.

4 servings, 5 POINTS each

PARMESAN CHICKEN CUTLETS

  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp Italian-style dried bread crumbs
  • 1/8 tsp paprika
  • 4 (4oz) boneless, skinless chicken breasts

Preheat oven to 400. In a ziplock bag, combine cheese, bread crumbs and paprika. Shake well. Pour crumb mixture onto a plate. Dip each chicken piece into the crumb mixture, turning to coat all sides. Arrange chicken on a non-stick baking sheet (or spray the pan with cooking spray). Bake until chicken is cooked, about 20-25 minutes.

4 servings, 4 POINTS each

You want more weight watchers chicken recipes and all other recipes too?

Make sure to check out the complete downloadable book which contains 100 Weight Watchers Recipes HERE! I hope you enjoy our weight watchers chicken recipes!

How Many Calories should I Eat a Day?

Want some weight watchers chicken recipes?

I just created a new category on our site which will have various healthy recipes.

Those will certainly help with your weight loss.

This first entry will be

I can tell you already they are really, really yummy just by reading the description!

I took those tasty Weight Watchers Chicken Recipes from the new ebook which contains 100 Weight Watchers Recipes.

Weight Watchers Chicken Recipes(You can get the complete ebook with the 100 weight watchers recipes HERE!)

Of course, the complete ebook contains much more recipes, not only chicken 🙂

Due to limited space here I took only the weight watchers chicken recipes which I post here.

6 simple tips to effectively-build muscle fast in 30 minutes