26 Delicious Low Calorie Chicken Lunch Recipes You’ll Love

Looking for low-calorie lunch options that are both satisfying and delicious?

Chicken is one of the best ingredients for healthy meals because it’s packed with protein, versatile, and easy to cook.

Whether you’re trying to lose weight, maintain a healthy lifestyle, or simply enjoy flavorful meals without the extra calories, these 26 low-calorie chicken lunch recipes are perfect for you.

From fresh salads and wraps to hearty bowls and skillet meals, there’s something here for every taste and lifestyle.

Each recipe is simple to prepare, nutritious, and designed to keep you full and energized throughout your day.

These recipes are perfect for busy weekdays, meal prep, or even a quick weekend lunch. You’ll discover a variety of flavors, from zesty Mediterranean dishes to spicy Asian-inspired meals, all while keeping calories in check.

Let’s dive into the collection and make your lunchtime exciting, healthy, and satisfying!

26 Delicious Low Calorie Chicken Lunch Recipes You’ll Love

Eating healthy doesn’t mean sacrificing flavor.

These 26 low-calorie chicken lunch recipes show that you can enjoy fresh, satisfying meals that are packed with protein and nutrients while staying mindful of your calorie intake.

From salads and wraps to stir-fries and bowls, there’s a recipe for every preference and occasion.

Try them out, mix and match ingredients, and make your lunch both delicious and nourishing.

With these recipes in your repertoire, maintaining a healthy lifestyle and enjoying flavorful meals has never been easier!

Lemon Herb Grilled Chicken Salad

This refreshing and light lunch recipe combines tender grilled chicken with crisp greens, juicy cherry tomatoes, and a zesty lemon herb dressing.

Perfect for a low-calorie, protein-packed meal that keeps you energized through the afternoon.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• ½ cucumber, sliced
• ¼ red onion, thinly sliced
• 1 tablespoon fresh parsley, chopped

For the dressing:

• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your grill or grill pan over medium-high heat.
2. Rub chicken breasts with olive oil, garlic powder, oregano, salt, and pepper.
3. Grill chicken for 5–7 minutes per side, or until cooked through and internal temperature reaches 165°F (75°C).
4. Remove chicken from grill and let it rest for 5 minutes before slicing into thin strips.
5. In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, and parsley.
6. In a small bowl, whisk together lemon juice, Dijon mustard, honey, olive oil, salt, and pepper.
7. Drizzle the dressing over the salad and toss gently to coat.
8. Top the salad with sliced grilled chicken and serve immediately.

This Lemon Herb Grilled Chicken Salad is bright, flavorful, and satisfies your lunch cravings without weighing you down.

The fresh vegetables paired with protein-rich chicken make it a balanced, low-calorie meal perfect for a busy day.

Spicy Chicken Lettuce Wraps

These low-calorie lettuce wraps are packed with flavor and a hint of heat.

Juicy chicken mixed with crunchy vegetables and a tangy sauce makes for a satisfying and guilt-free lunch option.

Ingredients:

• 1 lb ground chicken
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1 small carrot, shredded
• 1 small red bell pepper, diced
• ¼ cup green onions, chopped
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (optional)
• Salt and pepper, to taste
• 8 large butter lettuce leaves

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and sauté for 1 minute until fragrant.
3. Add ground chicken, breaking it apart with a spatula, and cook until browned and cooked through, about 6–8 minutes.
4. Stir in shredded carrot, red bell pepper, green onions, soy sauce, rice vinegar, sriracha, salt, and pepper. Cook for another 2–3 minutes until vegetables are slightly tender but still crisp.
5. Remove from heat and spoon the chicken mixture into individual lettuce leaves.
6. Serve immediately, folding the lettuce around the filling like a wrap.

Spicy Chicken Lettuce Wraps are a fresh, fun, and low-calorie way to enjoy chicken for lunch.

They’re light yet flavorful, making them ideal for a satisfying midday meal.

Mediterranean Chicken Quinoa Bowl

This nutrient-dense bowl features grilled chicken, fluffy quinoa, and Mediterranean vegetables, all tossed with a lemony vinaigrette.

It’s a wholesome and low-calorie lunch that balances protein, fiber, and vibrant flavors.

Ingredients:

• 2 boneless, skinless chicken breasts
• ½ teaspoon paprika
• ½ teaspoon cumin
• Salt and pepper, to taste
• 1 teaspoon olive oil
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup Kalamata olives, sliced
• 2 tablespoons red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon crumbled feta cheese (optional)

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon red wine vinegar
• ½ teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat grill or skillet over medium-high heat.
2. Season chicken breasts with paprika, cumin, salt, and pepper.
3. Drizzle with olive oil and grill for 5–7 minutes per side until cooked through. Let rest, then slice thinly.
4. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, olives, red onion, parsley, and feta cheese (if using).
5. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
6. Pour dressing over the quinoa and vegetable mixture and toss gently to combine.
7. Top the bowl with sliced grilled chicken and serve.

The Mediterranean Chicken Quinoa Bowl is a satisfying, colorful, and low-calorie lunch option.

With protein, fiber, and healthy fats, it keeps you full and nourished while bursting with fresh Mediterranean flavors.

Thai Peanut Chicken Noodle Salad

This light, flavorful salad combines tender chicken with spiralized zucchini noodles and a tangy Thai-inspired peanut dressing.

It’s a low-calorie lunch option that’s both refreshing and satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 2 medium zucchinis, spiralized into noodles
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 2 tablespoons chopped cilantro

For the peanut dressing:

• 2 tablespoons natural peanut butter
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1 teaspoon grated ginger
• 1–2 tablespoons warm water (to thin the sauce)

Instructions:

1. Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken 5–7 minutes per side until fully cooked. Let rest and slice thinly.
2. Spiralize zucchinis and prepare bell pepper and carrot. Place in a large salad bowl.
3. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, grated ginger, and warm water until smooth.
4. Toss zucchini noodles, bell pepper, and carrot with the peanut dressing until evenly coated.
5. Top the salad with sliced chicken and garnish with chopped cilantro. Serve immediately.

Thai Peanut Chicken Noodle Salad is a low-calorie, fresh, and vibrant lunch option.

The creamy peanut dressing adds flavor without heaviness, while zucchini noodles make it light yet filling.

Balsamic Chicken and Veggie Skillet

This one-pan skillet meal features juicy chicken breasts cooked with a medley of colorful vegetables and a balsamic glaze.

It’s simple, low-calorie, and perfect for a quick, wholesome lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon dried thyme

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and cook 5–7 minutes per side until cooked through. Remove from skillet and slice.
2. In the same skillet, add garlic and sauté for 30 seconds. Add broccoli, bell pepper, and zucchini. Cook 4–5 minutes until vegetables are tender-crisp.
3. Stir in balsamic vinegar, honey, and thyme. Cook 1–2 minutes until vegetables are glazed.
4. Return chicken to the skillet, toss gently with vegetables, and heat through. Serve hot.

Balsamic Chicken and Veggie Skillet is a colorful, low-calorie lunch that’s full of flavor.

Quick to prepare, it’s a balanced meal with lean protein and nutrient-rich vegetables.

Avocado Chicken Wrap

This healthy wrap combines tender grilled chicken with creamy avocado, crisp lettuce, and fresh tomatoes.

Wrapped in a low-calorie tortilla, it’s an easy lunch that’s both satisfying and nutritious.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 cup romaine lettuce, chopped
• 2 whole wheat or low-carb tortillas
• 1 tablespoon lime juice
• 1 teaspoon hot sauce (optional)

Instructions:

1. Season chicken with salt and pepper and heat olive oil in a skillet over medium heat. Cook chicken 5–7 minutes per side until fully cooked. Let rest and slice thinly.
2. In a small bowl, toss avocado slices with lime juice and a pinch of salt.
3. Lay out tortillas and layer lettuce, cherry tomatoes, avocado, and sliced chicken. Add hot sauce if desired.
4. Roll the tortillas tightly, slice in half, and serve immediately.

Avocado Chicken Wrap is a fresh, low-calorie lunch that’s portable and filling.

The creamy avocado adds richness without excess calories, making this wrap a perfect midday meal.

Lemon Garlic Chicken with Roasted Veggies

A light, flavorful lunch featuring juicy chicken breasts baked with a medley of roasted vegetables.

The lemon and garlic infuse the dish with bright, fresh flavor, keeping it low-calorie and satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 red bell pepper, sliced
• Juice of ½ lemon
• 1 teaspoon lemon zest

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix olive oil, garlic, thyme, salt, pepper, lemon juice, and zest.
3. Place chicken breasts on a baking sheet lined with parchment paper. Surround with broccoli, cauliflower, and bell pepper. Drizzle half of the lemon-garlic mixture over the chicken and vegetables.
4. Roast for 20–25 minutes, until chicken is cooked through and vegetables are tender.
5. Remove from oven, drizzle remaining lemon-garlic mixture over the top, and let rest 5 minutes before serving.

Lemon Garlic Chicken with Roasted Veggies is a simple, low-calorie lunch that’s full of vibrant flavors and nutrients.

Perfect for a light midday meal that leaves you energized.

Cilantro Lime Chicken Bowl

This zesty chicken bowl combines tender grilled chicken with brown rice, black beans, and fresh vegetables, all topped with a refreshing cilantro lime dressing.

A low-calorie, protein-packed lunch that feels indulgent but is healthy.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• Salt, pepper, and ½ teaspoon paprika
• 1 cup cooked brown rice
• ½ cup black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• ½ cup corn kernels
• ¼ cup red onion, chopped
• 2 tablespoons fresh cilantro, chopped

For the dressing:

• Juice of 1 lime
• 1 teaspoon olive oil
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Season chicken with salt, pepper, and paprika. Heat olive oil in a skillet over medium heat and cook chicken 5–7 minutes per side until fully cooked. Slice thinly.
2. In a bowl, combine brown rice, black beans, cherry tomatoes, corn, red onion, and cilantro.
3. Whisk together lime juice, olive oil, honey, salt, and pepper, then drizzle over the bowl and toss to combine.
4. Top with sliced chicken and serve immediately.

Cilantro Lime Chicken Bowl is a fresh, light, and low-calorie lunch option that’s packed with flavor and nutrients.

The tangy dressing brightens the dish while keeping it healthy.

Honey Mustard Chicken Wrap

A quick and easy wrap that pairs lean grilled chicken with crisp lettuce, fresh cucumber, and a tangy honey mustard dressing.

It’s a low-calorie, protein-rich lunch that’s perfect for busy days.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 2 whole wheat tortillas
• 1 cup romaine lettuce, chopped
• ½ cucumber, thinly sliced
• 1 small carrot, shredded
• 2 tablespoons honey mustard (store-bought or homemade)

Instructions:

1. Season chicken with salt and pepper and cook in olive oil over medium heat for 5–7 minutes per side until fully cooked. Slice thinly.
2. Lay out tortillas and layer with lettuce, cucumber, carrot, and sliced chicken.
3. Drizzle honey mustard over the filling.
4. Roll tortillas tightly, slice in half, and serve immediately.

Honey Mustard Chicken Wrap is a quick, low-calorie lunch that’s fresh, satisfying, and easy to prepare.

The honey mustard adds a touch of sweetness without overwhelming the meal.

Greek Chicken Salad Bowl

A light and refreshing lunch option featuring grilled chicken, crisp vegetables, and a sprinkle of feta cheese.

This Greek-inspired bowl is low in calories but high in flavor, perfect for a midday meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• Salt, pepper, and ½ teaspoon dried oregano
• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• ½ cucumber, sliced
• ¼ cup red onion, thinly sliced
• 2 tablespoons Kalamata olives, sliced
• 1 tablespoon feta cheese (optional)

For the dressing:

• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon lemon juice
• Salt and pepper, to taste

Instructions:

1. Season chicken with salt, pepper, and oregano. Heat olive oil in a skillet over medium heat and cook chicken 5–7 minutes per side until cooked through. Slice thinly.
2. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and olives.
3. Whisk together olive oil, red wine vinegar, lemon juice, salt, and pepper. Drizzle over salad and toss.
4. Top with sliced chicken and feta cheese if desired. Serve immediately.

Greek Chicken Salad Bowl is a vibrant, low-calorie lunch full of fresh flavors and lean protein.

It’s a simple, healthy way to stay satisfied during the day.

Honey Lime Grilled Chicken with Veggies

This zesty grilled chicken is paired with lightly sautéed vegetables and a drizzle of honey lime sauce.

It’s a low-calorie, flavorful lunch that’s quick to prepare and full of nutrition.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 1 teaspoon paprika
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 small carrot, sliced

For the honey lime sauce:

• 1 tablespoon honey
• Juice of 1 lime
• ½ teaspoon garlic powder

Instructions:

1. Season chicken with salt, pepper, and paprika. Heat olive oil in a skillet over medium heat and cook chicken 5–7 minutes per side until done. Slice thinly.
2. In the same skillet, sauté bell pepper, broccoli, and carrot for 4–5 minutes until tender-crisp.
3. Mix honey, lime juice, and garlic powder in a small bowl. Drizzle over chicken and vegetables.
4. Serve immediately with chicken on top of the vegetables.

Honey Lime Grilled Chicken with Veggies is a colorful, low-calorie lunch option that’s tangy, sweet, and satisfying.

Perfect for a quick healthy meal.

Spicy Sriracha Chicken Wrap

A bold and flavorful wrap featuring lean chicken with crunchy vegetables and a low-calorie sriracha yogurt sauce.

This wrap is perfect for lunch on-the-go without compromising taste or nutrition.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• Salt, pepper, and ½ teaspoon smoked paprika
• 2 whole wheat tortillas
• 1 cup romaine lettuce, chopped
• ½ cup shredded carrot
• ½ cucumber, thinly sliced

For the sauce:

• 2 tablespoons Greek yogurt
• 1 teaspoon sriracha (adjust to taste)
• ½ teaspoon lime juice

Instructions:

1. Season chicken with salt, pepper, and smoked paprika. Cook in olive oil over medium heat for 5–7 minutes per side until fully cooked. Slice thinly.
2. Mix Greek yogurt, sriracha, and lime juice in a small bowl.
3. Lay out tortillas and layer lettuce, carrot, cucumber, and sliced chicken. Drizzle with sriracha yogurt sauce.
4. Roll tortillas tightly, slice in half, and serve immediately.

Spicy Sriracha Chicken Wrap is a low-calorie, protein-packed lunch with a kick of heat.

It’s fresh, satisfying, and perfect for a flavorful midday meal.

Mediterranean Grilled Chicken Pita

A light, low-calorie lunch featuring grilled chicken stuffed into a whole wheat pita with fresh vegetables, herbs, and a tangy yogurt dressing.

This Mediterranean-inspired meal is full of flavor and easy to prepare.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 whole wheat pita breads
• 1 cup chopped romaine lettuce
• ½ cup cherry tomatoes, halved
• ¼ cup cucumber, diced
• 2 tablespoons red onion, finely chopped
• 2 tablespoons plain Greek yogurt
• 1 teaspoon lemon juice
• ½ teaspoon garlic powder

Instructions:

1. Season chicken with olive oil, oregano, salt, and pepper. Grill or pan-cook over medium heat for 5–7 minutes per side until fully cooked. Slice thinly.
2. In a small bowl, mix Greek yogurt, lemon juice, and garlic powder to make the dressing.
3. Warm pita breads slightly and fill each with lettuce, cherry tomatoes, cucumber, red onion, and sliced chicken.
4. Drizzle with yogurt dressing and serve immediately.

Mediterranean Grilled Chicken Pita is a fresh, low-calorie lunch that combines lean protein and crisp vegetables for a satisfying and flavorful meal.

Lemon Dill Chicken with Asparagus

A simple and light lunch featuring tender chicken breasts paired with lightly roasted asparagus, all flavored with a bright lemon dill sauce.

Perfect for a low-calorie, high-protein meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 1 teaspoon dried dill
• Juice of ½ lemon
• 1 teaspoon lemon zest
• 1 cup asparagus, trimmed
• 1 clove garlic, minced

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season chicken with salt, pepper, and dill. Heat olive oil in an oven-safe skillet over medium heat, sear chicken 3–4 minutes per side.
3. Add asparagus and garlic to the skillet, drizzle with lemon juice and zest. Transfer skillet to the oven and roast 8–10 minutes until chicken is cooked through and asparagus is tender.
4. Serve immediately, spooning pan juices over the chicken.

Lemon Dill Chicken with Asparagus is a refreshing and low-calorie lunch, packed with lean protein and crisp, flavorful vegetables.

It’s perfect for a healthy, simple midday meal.

Asian Chicken Cabbage Wraps

Low-calorie and packed with flavor, these chicken cabbage wraps combine tender, seasoned chicken with crunchy cabbage and a light soy-ginger sauce for a satisfying lunch.

Ingredients:

• 1 lb ground chicken
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon honey
• 8 large cabbage leaves
• ½ cup shredded carrot
• 2 green onions, chopped

Instructions:

1. Heat sesame oil in a skillet over medium heat. Add garlic and ginger, sauté 30 seconds until fragrant.
2. Add ground chicken and cook, breaking it apart, for 6–8 minutes until browned and cooked through.
3. Stir in soy sauce, rice vinegar, and honey. Cook 1–2 minutes until well combined.
4. Spoon chicken mixture into cabbage leaves and top with shredded carrot and green onions. Serve immediately.

Asian Chicken Cabbage Wraps are a crunchy, flavorful, and low-calorie lunch that’s easy to make and perfect for a healthy midday meal.

Garlic Herb Chicken with Zucchini Noodles

A light, low-calorie lunch featuring juicy chicken sautéed with garlic and herbs, served over tender zucchini noodles.

This dish is both satisfying and quick to prepare, perfect for a healthy midday meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• Salt and pepper, to taste
• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon fresh parsley, chopped
• Juice of ½ lemon

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, oregano, and basil. Cook 5–7 minutes per side until cooked through. Slice thinly.
2. In the same skillet, sauté garlic for 30 seconds, then add zucchini noodles. Cook 2–3 minutes until slightly tender.
3. Add sliced chicken back to the skillet, drizzle with lemon juice, and toss gently to combine.
4. Garnish with chopped parsley and serve immediately.

Garlic Herb Chicken with Zucchini Noodles is a fresh, low-calorie lunch that’s full of flavor and packed with protein, making it a perfect quick meal.

Caprese Chicken Wrap

A light, Italian-inspired wrap featuring grilled chicken, fresh tomatoes, basil, and a touch of balsamic glaze.

Low in calories and rich in flavor, it’s perfect for a healthy lunch on-the-go.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 2 whole wheat tortillas
• ½ cup cherry tomatoes, halved
• ¼ cup fresh basil leaves
• 2 tablespoons balsamic glaze
• 2 tablespoons shredded mozzarella (optional)
• 1 cup mixed greens

Instructions:

1. Season chicken with salt and pepper and cook in olive oil over medium heat for 5–7 minutes per side until fully cooked. Slice thinly.
2. Lay out tortillas and layer mixed greens, cherry tomatoes, basil, sliced chicken, and mozzarella.
3. Drizzle with balsamic glaze and roll the tortilla tightly. Slice in half and serve.

Caprese Chicken Wrap is a low-calorie, flavorful lunch that combines lean protein with fresh, vibrant ingredients for a satisfying meal.

Southwest Chicken Salad

A zesty, low-calorie salad featuring grilled chicken, black beans, corn, and a light lime dressing.

Perfect for a filling, healthy lunch that’s ready in minutes.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• ½ teaspoon chili powder
• Salt and pepper, to taste
• 4 cups romaine lettuce, chopped
• ½ cup black beans, rinsed and drained
• ½ cup corn kernels
• ½ red bell pepper, diced
• ¼ cup red onion, chopped
• 2 tablespoons fresh cilantro, chopped

For the dressing:

• Juice of 1 lime
• 1 teaspoon olive oil
• ½ teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Season chicken with chili powder, salt, and pepper. Cook in olive oil over medium heat 5–7 minutes per side until fully cooked. Slice thinly.
2. In a large bowl, combine lettuce, black beans, corn, bell pepper, red onion, and cilantro.
3. Whisk together lime juice, olive oil, honey, salt, and pepper. Drizzle over salad and toss to combine.
4. Top with sliced chicken and serve immediately.

Southwest Chicken Salad is a vibrant, low-calorie lunch that’s full of flavor and protein.

It’s a quick, satisfying meal that keeps you energized through the day.

Honey Mustard Chicken Salad

A light and flavorful lunch featuring tender grilled chicken tossed with crisp greens, cucumbers, and a tangy honey mustard dressing.

This low-calorie meal is refreshing and satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 4 cups mixed salad greens
• ½ cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 small carrot, shredded

For the dressing:

• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon olive oil
• Salt and pepper, to taste

Instructions:

1. Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken 5–7 minutes per side until fully cooked. Slice thinly.
2. In a large bowl, combine salad greens, cucumber, cherry tomatoes, and carrot.
3. Whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper.
4. Drizzle dressing over salad and toss gently. Top with sliced chicken and serve immediately.

Honey Mustard Chicken Salad is a refreshing and low-calorie lunch option that balances lean protein with crisp vegetables and a sweet-tangy dressing.

Lemon Basil Chicken Wrap

A fresh, low-calorie wrap that combines grilled chicken, basil, and crisp vegetables with a hint of lemon for a light and satisfying lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 2 whole wheat tortillas
• 1 cup romaine lettuce, chopped
• ½ cup cherry tomatoes, halved
• ¼ cup fresh basil leaves
• Juice of ½ lemon

Instructions:

1. Season chicken with salt and pepper and cook in olive oil over medium heat 5–7 minutes per side until fully cooked. Slice thinly.
2. Lay out tortillas and layer lettuce, cherry tomatoes, basil, and sliced chicken.
3. Drizzle with lemon juice and roll tortillas tightly. Slice in half and serve immediately.

Lemon Basil Chicken Wrap is a light, low-calorie lunch bursting with fresh flavors.

The lemon adds brightness, while the basil provides a fragrant, tasty touch.

Teriyaki Chicken Rice Bowl

A simple, low-calorie lunch featuring tender chicken with a homemade light teriyaki glaze, served over steamed brown rice and sautéed vegetables.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 1 cup cooked brown rice
• 1 cup broccoli florets
• 1 small carrot, sliced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 teaspoon rice vinegar

Instructions:

1. Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken 5–7 minutes per side until cooked through. Slice thinly.
2. Steam or sauté broccoli and carrot until tender-crisp.
3. In a small bowl, mix soy sauce, honey, ginger, and rice vinegar. Pour over chicken and vegetables, tossing to coat.
4. Serve chicken and vegetables over brown rice immediately.

Teriyaki Chicken Rice Bowl is a healthy, low-calorie lunch with a sweet-savory glaze.

It’s balanced, flavorful, and perfect for a filling midday meal.

Cajun Chicken and Veggie Skillet

A spicy, low-calorie lunch featuring juicy chicken breasts cooked with colorful bell peppers and zucchini.

The Cajun seasoning adds bold flavor without extra calories.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• 1 teaspoon Cajun seasoning
• Salt and pepper, to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 teaspoon garlic powder

Instructions:

1. Season chicken with Cajun seasoning, salt, and pepper. Heat olive oil in a skillet over medium heat and cook chicken 5–7 minutes per side until fully cooked. Slice thinly.
2. In the same skillet, add bell peppers and zucchini. Sprinkle with garlic powder and sauté 4–5 minutes until tender-crisp.
3. Return chicken to the skillet and toss with vegetables for 1–2 minutes. Serve immediately.

Cajun Chicken and Veggie Skillet is a quick, low-calorie lunch with bold flavors and plenty of lean protein. Perfect for a spicy, healthy meal.

Greek Yogurt Chicken Salad Wrap

A creamy, low-calorie chicken salad made with Greek yogurt instead of mayonnaise.

Wrapped in a whole wheat tortilla, it’s a protein-packed, light lunch option.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 tablespoons plain Greek yogurt
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1 celery stalk, chopped
• 2 tablespoons red onion, chopped
• 2 whole wheat tortillas
• 1 cup mixed greens

Instructions:

1. In a bowl, mix shredded chicken, Greek yogurt, Dijon mustard, celery, red onion, salt, and pepper.
2. Lay out tortillas and layer with mixed greens. Spoon chicken salad on top.
3. Roll tortillas tightly, slice in half, and serve immediately.

Greek Yogurt Chicken Salad Wrap is a light, creamy, and low-calorie lunch that’s full of protein and fresh flavors, perfect for a quick meal.

Spicy Lime Chicken Quinoa Bowl

A zesty, low-calorie lunch featuring grilled chicken, quinoa, and fresh vegetables with a lime-cilantro dressing.

Full of flavor, fiber, and protein.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• Salt, pepper, and ½ teaspoon chili powder
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup red onion, chopped
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Season chicken with salt, pepper, and chili powder. Cook in olive oil over medium heat 5–7 minutes per side until fully cooked. Slice thinly.
2. In a large bowl, combine quinoa, cherry tomatoes, cucumber, red onion, and cilantro.
3. Drizzle lime juice over the bowl and toss to combine. Top with sliced chicken and serve immediately.

Spicy Lime Chicken Quinoa Bowl is a light, low-calorie, and protein-packed lunch with fresh, zesty flavors.

Perfect for a healthy and satisfying midday meal.

Pesto Chicken Zoodle Bowl

A low-calorie, Italian-inspired lunch featuring grilled chicken served over zucchini noodles tossed with a light basil pesto.

This dish is fresh, flavorful, and packed with lean protein.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 2 medium zucchinis, spiralized into noodles
• 2 tablespoons basil pesto (store-bought or homemade, light version)
• 1 cup cherry tomatoes, halved
• 1 tablespoon fresh basil, chopped

Instructions:

1. Season chicken with salt and pepper and cook in olive oil over medium heat for 5–7 minutes per side until fully cooked. Slice thinly.
2. In a skillet, lightly sauté zucchini noodles for 2–3 minutes until slightly tender.
3. Toss zucchini noodles with basil pesto and cherry tomatoes.
4. Top with sliced chicken and garnish with fresh basil. Serve immediately.

Pesto Chicken Zoodle Bowl is a light, low-calorie lunch full of fresh flavors and lean protein. It’s a perfect meal for a healthy midday boost.

Lemon Garlic Chicken Wrap

A bright, low-calorie wrap with juicy chicken, fresh vegetables, and a hint of lemon and garlic.

Quick to prepare, this wrap is perfect for a light and satisfying lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 2 whole wheat tortillas
• 1 cup romaine lettuce, chopped
• ½ cucumber, thinly sliced
• ½ red bell pepper, sliced
• Juice of ½ lemon
• 1 teaspoon garlic powder

Instructions:

1. Season chicken with salt, pepper, and garlic powder. Cook in olive oil over medium heat for 5–7 minutes per side until fully cooked. Slice thinly.
2. Lay out tortillas and layer lettuce, cucumber, and bell pepper. Top with sliced chicken.
3. Drizzle lemon juice over the filling and roll tortillas tightly. Slice in half and serve immediately.

Lemon Garlic Chicken Wrap is a refreshing, low-calorie lunch option that’s light, flavorful, and quick to prepare.

Perfect for busy days or on-the-go meals.