Sometimes, you just want something that tastes good, feels light, and doesn’t require hours in the kitchen. This low calorie chicken fillet fits that craving perfectly. It’s simple, unpretentious, and hits that sweet spot between healthy and comforting.

I remember the first time I tried this recipe, I was in a rush after a long day and barely glanced at the clock. The chicken sizzled gently in the pan, filling the kitchen with a subtle mix of garlic and paprika that made me pause for a moment—just long enough for a curious cat to hop onto the counter. I ended up tossing a bit of lemon juice over the fillets, even though I wasn’t sure it would make a difference. Turns out, it brightened everything up and made the whole meal feel a little special. I didn’t get fancy with sides that night—just a quick salad—but it was exactly what I needed.

Light on calories but still tender and juicy—no dry chicken here.
Quick to make, which means you can get dinner on the table without stress.
The seasoning is straightforward; it doesn’t try to do too much, and that’s kind of the point.
Minimal oil used keeps it healthy but still flavorful.
It’s not a show-stopper dish if you want something fancy, but it’s reliable for everyday meals.

If you’re worried about dry chicken or complicated steps, this recipe keeps it simple and manageable. The lemon juice at the end adds a little zing that you might not expect but will probably want every time.

Low Calorie Chicken Fillet

Print Recipe

A simple and healthy low calorie chicken fillet recipe, perfect for a light and nutritious meal. This dish features tender chicken breast fillets seasoned and cooked with minimal oil to keep calories low while maintaining great flavor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2

Ingredients

Scale

2 boneless, skinless chicken breast fillets (about 150 grams each)
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 tablespoon fresh lemon juice

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Instructions

Pat the chicken fillets dry with paper towels.
In a small bowl, mix salt, black pepper, garlic powder, and paprika.
Rub the spice mixture evenly over both sides of each chicken fillet.
Heat olive oil in a non-stick skillet over medium heat.
Add the chicken fillets to the skillet and cook for 6 to 7 minutes on one side without moving them.
Flip the fillets and cook for another 6 to 7 minutes, or until the internal temperature reaches 75°C (165°F) and the chicken is cooked through.
Remove the chicken from the skillet and drizzle with fresh lemon juice.
Let the chicken rest for 2 minutes before serving.

Cooking this doesn’t need any special gadgets—just a good non-stick pan is enough to get that nice sear. I usually serve it with steamed veggies or a fresh green salad. Sometimes, I toss the cooked fillets into a wrap with a little sauce for a quick lunch the next day. If you want to mix it up, you could try swapping the paprika for a pinch of cumin or chili powder—though I haven’t tested that much myself. Another thought: a sprinkle of fresh herbs like parsley or cilantro right before serving could add a fresh note. Honestly, this recipe is a canvas; just don’t overthink it.

FAQ

Can I make this ahead of time? Yes, you can cook it earlier in the day and refrigerate it, but reheat gently to avoid drying out.

Is this recipe suitable for meal prep? Definitely. It keeps well for a couple of days and pairs nicely with grains or salads.

What if I don’t have lemon juice? A splash of vinegar or even a tiny bit of orange juice might work in a pinch, but lemon is best.

Ready to try something light, tasty, and fuss-free? Scroll down, save, and get cooking.