Weight Watchers Chicken Recipes | Taste of Home Community
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Weight Watchers Chicken Recipes

Last post Jun 11, 2008 6:59 PM by mrsmonty . 6 replies.

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  • Weight Watchers Chicken Recipes

    Smothered Chicken


    1 lb. boneless, skinned chicken

    Salt and pepper to taste

    2 T. flour

    1 T. vegetable oil

    1 can low sodium, 99% fat-free chicken broth

    1/2 to 1 c. mushrooms

    Salt and pepper chicken.

    Put flour in a medium-size bag and add pieces of chicken. Close the open end of the bag and shake. Flour will be evenly distributed on the meat.

    Heat oil in skillet. Place floured chicken in oil and brown on both sides. Add mushrooms and broth.

    Cover tightly with lid and simmer until meat is tender. Add additional water or broth if necessary.

    Serves 4.

    http://www.thatsmyhome.com" -->You will probably have enough "gravy" to serve over mashed potatoes. Dried mushrooms are delicious to use in this recipe. Let them soak in the chicken broth a few minutes before adding to the chicken in the skillet.

    WW Points: 4 pt.


    Raspberry Balsamic Glazed Chicken

    1 tsp. vegetable oil
    Cooking Spray
    1/2 cup chopped red onion
    1/2 tsp. thyme
    1/2 tsp. salt divided
    4 chicken breasts
    1/3 cup seedless raspberry preserves
    2 Tbsp. balsamic vinegar
    1/4 tsp. pepper

    Heat oil in nonstick skillet coated with cooking spray over medium- high heat 'til hot. Add onion; sauté 5 minutes.

    Combine thyme and 1/4 teaspoon salt; sprinkle over chicken.

    Add chicken to skillet; sauté 6 minutes on each side or until done. Remove chicken from skillet; keep warm.

    Reduce heat to medium-low. Add 1/4 tsp. salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt.

    Spoon sauce over chicken.

    Makes 4 servings.

    NOTES: 4.5 WW points per serving

    Crockpot Chicken Creole

    8 each skinless chicken thighs
    1 cup celery, sliced
    1 each red bell pepper, diced
    1 each green bell pepper, diced
    1 each onion, diced
    4 ounces mushrooms, canned, stems and pieces ok
    1 teaspoon garlic powder
    3 packets sugar substitute
    1 teaspoon Cajun seasoning
    1/2 teaspoon paprika
    2 cups instant brown rice, cooked

    Put chicken in bottom of crockpot. add all other ingredients except rice.

    Also add salt and pepper and Louisiana hot sauce to taste.

    Cook on high 4-5 hours or low 7-8 hours.

    Serve over hot cooked rice.

     (4 WW PPS)


    Rosemary Chicken Baked in Foil

    2 1/2 pounds chicken
    1 teaspoon rosemary
    3 each cloves garlic, smashed
    1 1/2 teaspoons extra virgin olive oil
    1 each onion, sliced
    2 each carrots, peeled and thinly sliced
    2 each celery ribs, divided
    4 each red potatoes, scrubbed and quartered
    3 Tablespoons water

    Preheat oven to 450.

    Season inside of chicken liberally with salt and pepper to taste. Sprinkle 1/2 teaspoon rosemary inside cavity. Add 2 garlic cloves. Tie chicken legs together.

    Place chicken on double sheet of heavy duty aluminum foil 24 inches long. Rub skin with remaining garlic. Brush olive oil all over outside of chicken. Season with salt and pepper and remaining rosemary.

    Scatter veggies around chicken. Season vegetables with salt and pepper and sprinkle with water.

    Bring 2 long sides of foil together over chicken. Fold over twice and pinch to seal. Fold and pinch 2 short ends, leaving package as tented as possible.

    Place in oven and bake 50 to 60 minutes or until juices near thigh joint run clear when pricked with fork. Serve chicken with veggies and pan juices.

    Yield: 6 servings. Diabetic exchanges per serving: 1/2 bread, 3 1/2 lean meat, 1 vegetable, 2 1/2 fat. Also: 366 calories, 23 g fat (6 sat fat), 124 mg cholesterol, 14 g carb, 2 g fiber, 25 g protein, 119 mg sodium, 694 potassium.

    9 WW PPS



    Parmesan Chicken Fingers

    1/3 cup buttermilk - or 1/3 cup skim milk + 2 teaspoons vinegar

    1 clove garlic - chopped

    4 boneless skinless chicken breast halves-cut in 1/2" strips

    20 nonfat saltine crackers - crushed

    1 teaspoon paprika - 1/2" cubes

    1/2 teaspoon salt

    2 tablespoons grated parmesan cheese

    http://www.thatsmyhome.com" -->Stir together buttermilk and garlic in a large bowl. Add chicken; toss until evenly coated. Refrigerate 30 minutes.

    Heat oven to 450° F.

    Prepare coating: Combine cracker crumbs, paprika, salt, and 1 tablespoon Parmesan in a pie plate.

    Line a baking sheet with aluminum foil; coat with a nonstick cooking spray.

    Drain chicken; dip in coating, tossing to coat. Arrange on a baking sheet. Sprinkle with 1 tablespoon Parmesan.

    Bake chicken in heated 450° F. oven 8-10 minutes or until cooked through.

    Serves 4.

    Per serving: 250 Calories (kcal); 3g Total Fat; (10% calories from fat); 32g Protein; 22g Carbohydrate; 71mg Cholesterol; 570mg Sodium Food Exchanges: 1 1/2 Grain Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

    WW Points: 5 pt.

    Family Circle All-Time Favorite Recipes

  • Re: Weight Watchers Chicken Recipes

    thanks, i'm on weight watchers and am always on the lookout for more recipes. i'll copy this and save it. treasa

    Live in such a way that those who know you but don't know God, will come to know God because they know you. Click for Ankeny, Iowa Forecast[IMG] Photobucket
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  • Re: Weight Watchers Chicken Recipes

    Honey Mustard Drumsticks

    From Weight Watchers Slim Ways with Chicken

    Makes 4 servings


    1/4 cup Dijon style mustard

    2 Tablespoons + 2 tsp honey

    2 Tablespoons apple cider

    four 6 ounce chicken drumsticks, skinned

    1/3 cup + 2 tsp plain dried bread crumbs

    1 teaspoon dried mustard

    1/4 tsp ground ginger


    1. preheat oven to 375. Line large baking sheet with foil, spray with nonstick cooking spray.

    2. in large bowl, combine Dijon, honey, and cider; remove and set aside 1/4 cup of mixture. To remaining mixture, add chicken, tossing well to coat thoroughly.

    3. Ina gallon sized zip lock bag, combine bread crumbs, dry mustard, salt and ginger. Seal bag and shake to blend. Add 1 drumstick; seal bag and shake to coat. Place drumstick on baking dish. Repeat with remaining drumsticks.

    4. Bake chicken 20 minutes; turn carefully. Bake 10-15 minutes longer, until cooked through and juices run clear. Serve with reserved mustard mixture as a dip.


    Each serving: 3 proteins; 1/2 bread; 45 optional calories

    per serving: 256 calories, 25 g protein, 7 g fat, 22 g carbohydrate, 38 mg calcium, 893 mg sodium, 79 mg cholesterol, 0 g dietary fiber.



  • Re: Weight Watchers Chicken Recipes

    Jerk Chicken

    From Weight Watchers Slim ways Chicken

    Makes 4 servings


    1/4 cup (2 fluid ounces) dry red wine

    1/2 medium jalapeno pepper, seeded and minced

    2 Tablespoons minced scallions

    1 Tablespoon + 1 tsp vegetable oil

    1 Tablespoon ground all spice

    1 garlic clove, minced

    1 1/2 tsp ground coriander

    1/2 tsp cinnamon

    1/2 tsp low sodium soy sauce

    1/4 tsp nutmeg

    four 4 ounce skinless boneless chicken breasts


    1. in small bowl combine wine, jalapeno, scallions, oil, allspice, garlic, coriander, cinnamon, soysauce and nutmet, mixing to form a paste. Rub chicken evenly with seasoning paste; refrigerate,covered, at least 8 hours or overnight.

    2. preheat broiler. Broil chicken 6" from heat, 3 1/2 minutes on each side, until cooked through.


    1 Fat, 3 proteins, 15 optional calories

    4 points

    184 calores, 26g protein, 6 g fat, 2 g carbohydrates, 33 mg calcium, 102 mg sodium, 66 mg cholesterol, 0 g dietarty fiber.



  • Re: Weight Watchers Chicken Recipes

    Blue Cheese Chicken Burgers

    from Weight Watchers  Slim ways Chicken

    Makes 4 servings


    10 oz ground chicken

    1 cup chopped scallions

    1 1/2 ounces blue chesse, crumbled

    3 Tbsp plain dried bread crumbs

    2 tsp Dijon style mustard

    1/8 tsp freshly ground black pepper

    4 lettuce leaves

    four 1 ouce pitas, splt and toasted


    1. preheat broiler. Spray rack in broiler pan with nonstick cooking spray.

    2. In medium bowl, combine chicken, scallions, blue cheese, bread crumbs, Dijon mustard, and pepper. Shape evenly into 4 patties. Place patties on prepared rack. Broil 4" from heat 5 minutes on each side, until cooked through.

    3. To serve, layer 1 lettuce leaf and 1 patty on 1 pita half; top with other half. Repeat making 4 burgers.


    per serving: 259 calories, 18 g protein, 10 g fat, 22 g carbohydrate; 134 mg calcium; 481 mg sodium, 67 mg cholesterol; 1 g dietary fiber



  • Re: Weight Watchers Chicken Recipes

    Here is a good one for summer meals!


    Thai Chicken Salad  Makes 4 servings


    1/3 cup fresh lime juice

    2 Tablespoons Asian fish sauce

    2 Tablepoons Ketchup

    1 1/2 tsp granulated sugar

    10 ounces boneless skinless chicken breasts

    4 cups romaine lettuse

    3 ounces spaghetti, cooked drained and rinsed

    1 medium kirby cucumber, peeled and thinly sliced

    2 Tablespoons finely chopped fresh mint leaves

    1/2 ounce coarsely chopped dry roasted unsalted peanuts


    1. in large salad bowl, with wire whisk, combine lime juice, fish sauce, ketchup and sugar, blending until sugar is dissolved. In medium bowl, combine chicken and 2 tablespoons lime juice mixture, tossing well to coat thoroughly; refrigerate chicken and remaining lime juice mixture, covered, 1 hour or overnight.

    2. preheat broiler.

    3. Broil chicken breasts 6 inches from heat, 3 1/2 minutes on each side, until lightly browned and cooked through. Remove chicken from broiler; set aside to cool slightly.

    4. Slice chicken thinly on the diagonal; add to remaining lime juice mixture, tossing well to coat thoroughly. Add lettuce, spaghetti, cucumber and mint; toss to combine. Sprinkle with peanuts.


    230 calories, 22 g protein, 4 g fat, 26 g carbohydrate; 45 mg calcium, 144 mg sodium (does not include Asian fish sauce); 41 mg cholesterol, 2 g dietary fiber



  • Re: Weight Watchers Chicken Recipes

    Here is another to try. YUM!


    Chicken Saute with Riesling

    from Weight Watchers Slim Ways Chickenmakes 4 servings 


    1 Tablespoon + 1 tsp stick margarine10 ounces skinless boneless chicken breasts, cut into 8 equal pieces1 cup sliced shallots1 cup sliced or julienne cut carrots1/2 cup low-sodium chicken broth1/4 cup (2 fluid ounces) dry Riesling wine2 Tablespoons minced fresh flat-leaf parsley1 tsp white wine vinegar1/2 tsp dried thyme leaves1/2 tsp dried chervil leaves1/4 tsp salt1/4 tsp black pepper1/2 tsp black pepper1/2 tsp cornstarch, dissolved in 1 Tablespoon cold water 



    1. in large skillet, heat 2 tsp of the margarine, add chicken. Cook over medium high heat 2 minutes on each side, until golden brown. Remove chicken from skillet, set aside.


    2. in same skillet, heat remaining 2 tsp margarine; add shallots and carrots. Cook, stirring frequently, 4-5 minutes, until shallots are golden brown; stir in broth, wine, parsley, vinegar, thyme, chervil, salt and pepper. Reduce heat to low; cook, stirring occasionally, 5 minutes, until carrots are tender.


    3. Stir in dissolved cornstarch; cook until sauce is slightly thickened. Return chicken to skillet; cook, basting with pan juices, 3 minutes, until chicken is cooked through.


    per serving: 169 calories, 18 g protein, 5 g fat; 11 g carbohydrates, 41 mg calcium, 248 mg sodiium, 41 mg cholesterol, 1 g dietary fiber.