Found these great chicken dishes on YUMMLY. Rather than reinvent the wheel, CLICK ON THE IMAGES to get direct access to some great recipes. 



Hummus Crusted Chicken

Spinach Artichoke Stuffed Chicken

Notes - contains cheese

30 minute Skinny Orange Chicken

Baked BBQ Chicken

Zoodles with Chicken and Spicy Almond Butter Sauce

Turkey Satay Skewers

Notes - omit brown sugar. 


Chicken Cacciatore

Baked Ginger Garlic Chicken

Notes - use half the honey


Baked Sesame Garlic Chicken

Notes - use 2 Tablesp gluten free flour instead of all purpose. 

One pan Duck and Savoy Cabbage

Notes - use 1 teasp oil, omit potato and use low fat bacon or Turkey bacon


Spicy Salsa Verde Chicken

Slow cooker General Tso's Chicken

Notes - no sesame oil, omit brown sugar. Use monk fruit or stevia to taste.


Slow cooker Honey Mustard Chicken

Notes - use half honey and olive oil.


Creole Chicken Stew

Notes - use half oil. About 1/2C per serve


Slow cooker Chicken Tortilla soup

Notes - omit corn and do not serve with tortilla strips etc


Korean Sticky Chicken

Notes - use half honey


Honey Dijon Garlic Chicken

Notes - use 1 Tablesp butter and 2 Tablesp honey. Use medium size thighs or breasts


Lemon Pepper Chicken

Notes - use 1 Tablesp butter


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Thai Chicken Thighs


1/3 cup chopped fresh cilantro leaves

1/4 cup chopped Thai basil leaves

2 green onions, thinly sliced

1/4 cup fish sauce

2 Tablesp olive oil, divided

2 Tablesp freshly squeezed lime juice

1 Tablesp lime zest

2 teasp freshly grated ginger

1/2 teasp kosher salt

1/2 teasp freshly ground black pepper

2 lb/1kg boneless, skinless chicken thighs


  1. Preheat grill to medium high heat.

  2. In a medium bowl, combine cilantro, basil, green onions, fish sauce, 2 Tablesp olive oil, lime juice, lime zest, ginger, salt and pepper.

  3. In a gallon size/4L Ziploc bag or large bowl, combine chicken and cilantro mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.

  4. Preheat grill to medium high heat.

  5. Brush chicken with remaining 1 Tablesp olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165F, about 10 minutes.

  6. Serve immediately.


Makes 10 serves of 3P1F - serve with cooked veg and 2F eg 8 nuts 

Lemon Garlic Chicken


20 oz. (600 g) or 4 chicken thighs, deboned but skin on

sliced lemon, for garnishing


3 cloves garlic, minced

2 1/2 tablespoons lemon juice

1 teaspoon lemon zest

2 Tablesp olive oil

1 teasp honey

1/4 teasp paprika

1/4 teasp chili flakes

1/4 teasp ground cumin, optional

1 pinch salt

3 dashes ground black pepper

1 Tablesp chopped Parsley leaves


  1. Debone the chicken thighs but keep the skin on. If you like skinless, you may buy skinless and boneless skin thighs.

  2. Mix all the ingredients in the Marinade in a bowl, whisk to combine well. Marinate the chicken with the Marinade, in a bowl or in a plastic bag for 30 minutes, or best for 2 hours.

  3. Fire up the grill and grill the chicken on both sides, until it's cooked through and the skin is charred. 

  4. You may bake the chicken in an oven at 400°F (207°C) for about 15-20 minutes, or pan-fried on a skillet on medium to low heat. 

  5. Serve the chicken warm with some lemon wedges.

Makes 10 x 2P2F - serve with 3 cups cooked veggies

Crock pot Chicken Taco Chili


1 small onion, chopped

1 (15.5 oz) can black beans, drained

1 (15.5 oz) can kidney beans, drained

1 (8 oz) can tomato sauce


2 (10 oz) cans diced tomatoes w/chilies

4 oz can chopped green chili peppers, chopped

1 packet reduced sodium taco seasoning or homemade (see below)

1 tbsp cumin

1 tbsp chili powder

24 oz (3) boneless skinless chicken breasts

1/4 cup chopped fresh cilantro



Taco seasoning, omit the packet, cumin and chili powder above and use below instead:


1 1/2 Tablesp cumin

1 1/2 tablesp chili powder

1/4 teasp garlic powder

1/4 teasp onion powder

1/4 teasp dried oregano

1/2 teasp paprika

1 teasp kosher salt

1/2 teasp black pepper



  1. Combine beans, onion, chili peppers, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.

  2. Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.

  3. Half hour before serving, remove chicken and shred.

  4. Return chicken to slow cooker and stir in.

  5. Top with fresh cilantro!


If you have 2/3 cup you will get 2P 1.25C 0.6F so add a 

  • 2 cup salad with 1.5 teasp dressing and you are balanced for 2P2C2F OR

  • 1 cup cooked veg like bell peppers/zucchini per serve as you suggested. 

Buffalo Chicken Chili


3/4 lb or 400g ground/minced chicken

1 zucchini

2 stalks of celery, diced

1 yellow onion, diced

2 garlic cloves, minced

1 teasp chili powder

1 teasp smoked paprika

1 teasp cumin

1 teasp salt

1 cup tomato sauce

1 cup diced tomatoes (canned, not drained)

½ cup hot sauce 

½ cup broth


For garnish

Creamy Ranch Dressing - 2 teasp each

sliced fresno peppers

sliced green onions

fresh lime wedges (optional)



  1. Place all ingredients in a crockpot (except for the garnishes) and mix together until combine.

  2. Cover and cook for 8 hours on low. Once cooked through, mix once more to combine everything.

  3. Garnish with Creamy Ranch Dressing, fresno peppers and green onions. A squeeze of fresh lime juice makes it even more fresh tasting!


Serves 4. Each serve = 2P2F

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Chicken Zoodle Lo Mein


  • 1/2 cup reduced sodium chicken broth*

  • 1 tbsp reduced sodium soy sauce, use tamari for gluten free*

  • 1 tbsp oyster sauce*

  • 1/2 tbsp rice wine

  • 1 tbsp cornstarch


  • 2 medium zucchini, ends trimmed

  • 8 oz skinless, boneless chicken breast, cut into thin short strips

  • kosher salt, to taste

  • 2 tsp grapeseed or canola oil, divided

  • 3/4 cup sliced bok choy

  • 1/2 cup sliced mushrooms such as shiitake

  • 1/2 cup thinly sliced bell pepper

  • 3 scallions, sliced into 1-inch pieces on the diagonal

  • 1/2 tbsp grated fresh ginger

  • 2 garlic cloves, chopped



  1. For the sauce – in a medium bowl, combine the chicken broth, soy sauce,oyster sauce, rice wine and 2 tablespoons of water. Whisk in the cornstarch until smooth.

  2. Using a spiralizer fitted with a shredder blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.

  3. Season chicken with salt.

  4. Heat a large nonstick wok over high heat. When very hot, add 1 tsp of the oil and the chicken. Cook until browned on both sides and opaque throughout, 2 to 3 minutes. Set aside.

  5. Add the remaining oil, bok choy, mushroom, carrots, scallions, ginger and garlic. Cook until crisp tender, 2 to 3 minutes.

  6. Set aside with the chicken.

  7. Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 minutes.

  8. Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until the zucchini is tender, 2 minutes.

  9. Add the chicken and vegetables to combine, then divide between two serving bowls.

Total 8P4C6F Serves 4. Each serve = 2P1C1.5F

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Chicken Shawarma


2 lbs boneless skinless chicken thighs


3 Tablesp fresh lemon juice

1 Tablesp olive oil

4 cloves garlic, minced 

2 teasp salt

2 teasp black pepper

4 teasp ground cumin

4 teasp ground coriander

2 teasp paprika

1 teasp turmeric

1/2 teasp ground cloves

1/2 teasp cayenne pepper


  1. Add the chicken shawarma marinade ingredients to a large ziplock bag along with the chicken thighs. 

  2. Marinate chicken for 1 - 8 hours, or overnight.

How to Cook Chicken Shawarma on a Grill

  1. Remove the chicken from the fridge about 20 minutes before cooking and allow to come to room temperature.

  2. You'll need a hot gas or charcoal grill. Place the chicken thighs onto the hot grill grates and close the lid and let them cook for 3-4 minutes. Turn the chicken thighs and cook the other side for a further 3-4 minutes or until they are fully cooked

  3. Using a thermometer, check that the thickest part of each chicken thigh has an internal temperature of 165F

How to cook Chicken Shawarma on the Stove


  1. In a cast iron skillet, cook the chicken thighs for about 4-6 minutes per side, and until fully cooked at the thickest part of each chicken thigh.

  2. Using a thermometer, check that the thickest part of each chicken thigh has an internal temperature of 165F


How to Cook Chicken Shawarma in Oven


  1. Line a sheet pan with parchment paper for easy clean up, don't use foil as the chicken will stick to it.

  2. Preheat oven to 400F

  3. Bake for about 25 - 35 minutes or until the chicken is fully cooked at the thickest part of each chicken thigh. 

  4. Using a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F

Serves 10 x 2P0.5F serves

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Fajita Chicken and Vegetables


1lb chicken breast cut into strips


Juice of 1 lime

1 tbsp salsa

1/4 tsp cumin 

1/4 tsp dried crushed chilies

1 red onion


1 red pepper

1 green pepper

1 yellow pepper

2 tsp olive oil



  1. Marinate chicken in marinade. You can cut up the chicken, marinate and freeze until needed

  2. Cook chicken and sliced vegetables in olive oil

  3. Serve with jicama or egg tortillas or on it's own


Serves 8. Each serve = 2P0.5C1F