Weight Watchers Freestyle 0 Point Healthy Low Carb Chicken Recipes (2024)

I sometimes wonder if I would have stuck to the Weight Watchers plan this long if chicken breast wasn’t 0 Points. Chicken just makes healthy meal prep easier and it’s so versatile. Also, almost every restaurant you go to has chicken on the menu. And every cuisine has their own special chicken dish. There are just so many variations. To make things easier, I combined 27 Weight Watchers 0 Point Healthy Low Carb Chicken recipes into one post. This way, you can just go ahead and print them all out at once.

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Weight Watchers 0 Point Healthy Low Carb Chicken Recipes

SKEWERED THAI CHICKEN STRIPS

2 Pounds of Skinless Chicken Tenders

4 Tablespoons of Lime Juice

4 Tablespoons ofFish Sauce

2 Tablespoons ofHuy Fong Asian Chili Garlic Sauce

1 Tablespoon Each of Soy Sauce & Truvia Natural Brown Sugar Blend

Lime wedges

8″ Bamboo Skewers

DIRECTIONS:

1. Combine chicken with lime juice, fish sauce, brown sugar blend, soy sauce and chili garlic sauce together in bowl.
2. Refrigerate for 2 hours.
3. Thread chicken on skewers and grill over medium high heat. Turn during cooking to brown evenly.
4. Cook 8 to 10 minutes or until brown and cooked through.
5. Serve with lime wedges for squeezing.
6. On the WW Personal Points plan, if you chose chicken as a 0 Point Food, each serving is 0 PP. If you didn’t choose chicken as a 0 Point Food, each serving will be 3 PP
7. This recipe serves about 8 people at 0 SmartPoints per serving on the Blue and Purple Plans. On the Green Plan, it is 1 SmartPoint per serving.

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GRILLED FILIPINO CHICKEN BREASTS

2 Pounds of Boneless and Skinless Chicken Breasts

3/4 Cup of Apple Cider Vinegar

2 Tablespoons of Soy Sauce

1 Tablespoon ofFish Sauce

1/4 Cup ofGranulated Splenda

1/2 Teaspoon of Red Pepper Flakes

3 Garlic Cloves, Minced

1 Lemon, Halved

DIRECTIONS:

1. Combine vinegar, soy, fish sauce, Splenda, red pepper flakes and garlic in a bowl. Stir to combine the Splenda until it’s dissolved.
2. Combine the chicken and place into a gallon bag with vinegar mixture to marinate.
3. Squeeze in the juice of the lemon and lemon halves as well into the gallon bag. Seal and let sit for 20 minutes at room temperature. Massage the bag every few minutes to make sure everything is combining.
4. Prepare a grill over medium high heat.
5. Remove the chicken breasts from the bag and grill 4-6 minutes per side, while turning.
6. This recipe serves 4 at 0 SmartPoints per serving on the Blue and Purple Plans. It is 5 SmartPoints per serving on the Green Plan. Also, you can make a dipping sauce by doubling the ingredients in the first step of the directions. Add a bit of the sauce to each cooked breast.

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PEACH KISSED CHICKEN CUTLETS

4 Boneless Skinless Chicken Breast Cutlets

4 Tablespoons ofSmucker’s Sugar Free Peach Preserves

3 Teaspoons of Lemon Juice

4 Tablespoons of Soy Sauce

2 Garlic Cloves, Minced

1/2 Teaspoon of Ground Ginger

DIRECTIONS:

1. Combine all ingredients together in bowl and mix well.
2. Pour into a large resealable bag and add chicken cutlets into bag as well.
3. Refrigerate for 8 hours or overnight.
4. Preheat oven to 350 degrees. Line a baking dish with parchment paper and add chicken breasts on top of parchment paper. Do not cover.
5. Put into oven for 30-45 minutes (more or less depending on thickness of chicken cutlets).
6. Flip cutlets every 15 minutes during cooking time.
7. If you cannot find Smucker’s Sugar Free Peach Preserves you can use Smucker’s Reduced Sugar Apricot Preserves in place of it. This recipe serves 4 and each Peach Kissed Chicken Cutlet is 0 SmartPoints on the Blue, Green & Purple Plans.

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CAJUN STUFFED CHICKEN BREAST

1 Medium Onion, Diced

1 Cup Each of Red, Green & Yellow Bell Peppers, Diced

Salt/Pepper to Taste

4 Boneless Skinless Chicken Breasts

1 Cup of Kraft Fat Free Cheddar Cheese (Shredded)

2 Tablespoons of Cajun Seasoning

Vegetable Cooking Spray

Fresh Spinach, Optional but delicious!

DIRECTIONS:

1. Spray a large ovenproof skillet (I use cast iron), liberally with vegetable cooking spray over medium heat. When skillet is hot, add onion and peppers. If using fresh spinach, add it as well. Cook for 5 minutes or until vegetables are soft and season with salt/pepper to taste. Remove from heat and let cool.
2. With a sharp paring knife, create a pocket in the chicken breast by slicing it on the side. Do not cut all the way through. Stuff each breast with the vegetable mixture. Top with 1/4 cup of cheddar cheese onto each breast and put back into skillet. Season chicken with the Cajun seasoning and salt/pepper.
3. Put in a preheated 350 degree oven and bake for 30 minutes.
4. This makes 4 servings at 0 SmartPoints per serving on the Blue and Purple Plans. On the Green Plan, it is 6 SmartPoints per serving. Enjoy!

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CHICKEN MARSALA WITH MUSHROOMS

4 Chicken Breast Cutlets, Pounded Thin

1 Pound of White Mushrooms, Cleaned and Sliced

1/2 cup of Chicken Broth

1 Teaspoon of Lemon Juice

Salt and Pepper to taste

Vegetable Cooking Spray

DIRECTIONS:

1. Pound cutlets until thin and season both sides with salt and pepper.
2. Spray a saute pan liberally with vegetable cooking spray and heat until hot. Add chicken breasts and brown on both sides. If they start to stick, add a few tablespoons of additional chicken broth to pan.
3. Continue cooking over medium heat for about 8 minutes on each side. Remove and keep warm.
4. In the same saute pan, add a few more tablespoons of chicken broth and saute mushrooms. Season with salt and pepper too.
5. Stir in “Marsala” sauce mixture(Recipe follows). Cook over medium heat for about 8 minutes. Stir in lemon juice and add chicken to pan and heat for about 2 minutes or until chicken is heated through. This serves 4 at 0 SmartPoints per serving on the Blue, Green & Purple Plans.

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MARSALA SAUCE

1/3 cup of Chicken Broth

3 Tablespoons of Diet Snapple White Grape Juice

2 Teaspoons White Wine Vinegar

DIRECTIONS:

1. Whisk all ingredients together and add to pan to warm.

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SLOW COOKER ROTISSERIE CHICKEN

2 Tablespoons ofSwerve Brown Sugar Substitute

1 Tablespoon Each of Chili Powder + Smoked Paprika

1/2 Teaspoon of Dried Thyme

Whole Chicken (Insides removed)

Salt/Pepper to Taste

Vegetable Cooking Spray

Fresh Parsley, Optional

DIRECTIONS:

1. Spray your slow cooker with vegetable cooking spray. Take 3 large pieces of aluminum foil and roll into 3 balls. Place balls at bottom of slow cooker (serves as a rack for chicken).
2. In a bowl mix together the brown sugar blend and spices.
3. Rinse chicken and pat dry with paper towels. Season with salt/pepper thoroughly to taste.
4. Rub brown sugar mixture all over chicken and put chicken in slow cooker with the breast side up. Add fresh parsley if using.
5. Cook on high for 2.5 to 3.5 hours. Check to ensure the juices between the leg and thigh run clear or a thermometer inserted in the thigh reads 165 degrees.
6. Remove from slow cooker. If you want to crisp up skin (if you are eating that part), put chicken into the broiler for about 5 minutes. Let rest for 10 minutes before slicing.
7. This makes about 6 servings and is 0 SmartPoints per serving on the Blue and Purple Plans for ONLY the Skinless Breast Meat. On the Green Plan, it is 1 SmartPoint per serving. Enjoy!

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SPICY CHICKEN CORN CHOWDER

3 Cups of Shredded Cooked Chicken Breasts (Skinless)

32 Ounces of Chicken Broth

1.5 Cups of Frozen Corn, Thawed

1 Red Onion, Cubed Small

1 Each Red and Green Pepper, Cubed Small

3/4 Cup of Picante Sauce

2 Teaspoons of Ground Cumin

1 Teaspoon of Cayenne Pepper

1 Teaspoon of Dried Cilantro

2 Tablespoons Each of Cornstarch &Water

Salt/Pepper to Taste

Vegetable Cooking Spray

DIRECTIONS:

1. In a large pot that has been sprayed with Vegetable Cooking Spray over high heat, saute onion and peppers until softened (about 3-5 minutes).
2. Add in cooked chicken, broth, picante sauce, corn, cumin, cayenne and dried cilantro. Reduce heat to medium and let simmer uncovered for about 20 minutes.
3. In a separate cup, combine cornstarch and water. Stir until smooth.
4. Stir mixture into soup and return to a boil. Simmer again for about 3 minutes until mixture thickens.
5. Before serving adding salt/pepper to taste.
6. This makes about 8 servings at 0 SmartPoints on the Blue and Purple Plans. On the Green Plan, it is 8 SmartPoints per serving. Enjoy!

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BACON RANCH CHICKEN & BROCCOLI RICE

4 Boneless Skinless Chicken Breasts (About 1 Pound)

Salt/Pepper to Taste

1 Cup ofWalden Farms BaconRanch Dressing

Vegetable Cooking Spray

3 Garlic Cloves, Minced

1 Chopped Onion

2 Cups of Fat Free Chicken Broth

2 Bags of Riced Broccoli, Defrosted

1 Teaspoon of Dried Parsley

DIRECTIONS:

1. Season chicken breasts with salt and pepper. Place chicken in a bowl and cover with 0 Point Walden Farms Bacon Ranch Dressing. Let marinate for about 10 minutes. Remove chicken and pat dry with paper towels.
2. In a skillet that has been sprayed liberally with vegetable cooking spray and is very hot, sear chicken cutlets on both sides. Transfer to a plate.
3. Add in garlic and onion and cook for 2 minutes. Add in chicken broth. Put chicken back into pan and cook on medium low heat for about 10 minutes. Season with more salt/pepper to taste. Add in parsley and rice.
4. Cook for 20 minutes on medium low heat with a lid ajar.
5. This serves 4 at 0 SmartPoints per serving on the Blue and Purple Plans. On the Green Plan, it is 3 SmartPoints per serving. Enjoy!

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STOVE TOP CHICKEN CACCIATORE

1.5 Pounds of Chicken Tenderloins, Thawed

1 Large Onion, Sliced into Rings

1 Each Green & Red Pepper, Sliced into Rings (Seeded)

2 Garlic Cloves, Minced

Pound of White Mushrooms, Sliced

1 Can of Tomato Puree sweetened with 1-2 Teaspoons of Splenda

1/2 Teaspoon Each of Garlic Powder & Onion Powder

1/2 Teaspoon of Crushed Red Pepper Flakes

1 Teaspoon Each of Dried Basil & Parsley

Vegetable Cooking Spray

Salt/Pepper to Taste

Chicken Broth, Optional

DIRECTIONS:

1. In a large saucepan that has been sprayed with Vegetable Cooking Spray and over high heat, saute onion, peppers and garlic. You can add in a few tablespoons of chicken broth so vegetables don’t stick. After 3 minutes, add in mushrooms and stir to combine all vegetables.
2. In a separate bowl, combine tomato puree, Splenda and all the spices. Stir to combine.
3. Add chicken tenderloins to saucepan with the vegetables.
4. Pour in sauce mixture. Cover pan and simmer for about 30 minutes or until chicken tenderloins read 170 degrees using a thermometer.
5. On the WW Personal Points Plan, if you chose Chicken as a 0 Point Food, each serving will be 0 PP. If you did not choose Chicken as a 0 Point food, each serving will be 3 PP.
6. This makes 4 hearty servings at 0 SmartPoints per serving on the Blue and Purple Plans. On the Green Plan, it’s 3 SmartPoints per serving.To keep the SmartPoints the same, serve over Zoodles, Spaghetti Squash or Cauliflower Rice. Enjoy!

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MEXICAN CHICKEN BURRITO BOWL

2 Pounds of Skinless Chicken Breast Cutlets

1 Teaspoon Each of Dried Oregano, Cumin, Cilantro

Salt/Pepper to Taste

3 Minced Garlic Cloves

1 Chopped Red Onion

2Chipotle Peppers in Adobo Sauce

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DIRECTIONS:

1. In a food processor, combine peppers, garlic, onion and spices. Mix until combined. Place in a plastic bag with chicken cutlets (skinless). Also add in salt/pepper to taste. Make sure chicken is coated well. Let marinate in refrigerator for 2 hours.
2. Preheat grill and cook chicken until browned and cooked through on both sides. Slice chicken cutlets.
3. To build your burrito bowls: add in cooked cauliflower rice, corn, canned black beans (drained and rinsed), salsa, chopped tomatoes, chopped red/green pepper, salad greens (my favorite), Fat Free Plain Greek Yogurt, lime juice. Top with chicken slices.
4. On the WW Personal Plan, if you chose chicken as a 0 Point Food, each serving is 0 PP. If you did not choose chicken as a 0 Point food, each serving will be 4 PP.
5. This makes 4 Servings and is 0 SmartPoints on the Blue and Purple Plans On the Green Plan, it’s 5 SmartPoints per serving. Enjoy!

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GARLIC CITRUS CHICKEN

2 Pounds of Boneless, Skinless Chicken Breasts

1/2 Cup of Lime Juice

1/4 Cup of Cider Vinegar

3 Minced Garlic Cloves

1 Teaspoon Each of Ground Paprika,Ground Coriander & Parsley

Salt/Pepper to Taste

DIRECTIONS:

1. In a glass bowl or resealable bag, combine lime juice, vinegar, garlic and spices. Stir to combine.
2. Add in chicken and marinate overnight or at least 8 hours.
3. Grill over medium high heat turning frequently. Season with salt/pepper.
4. Chicken is done when the internal temperature is 170 degrees.
5. Serves 4 at 0 SmartPoints per serving on the Blue and Purple Plans and 5 SmartPoints on the Green Plan per serving. Enjoy!

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WEIGHT WATCHERS FREESTYLE LOADED CHICKEN LETTUCE CUPS

1.5 Pounds of Cooked Boneless Skinless Chicken Breast, Cubed

1 Can of Water Chestnuts, Drained & Diced

3/4 Teaspoon of Ground Ginger

2 Tablespoons Each of Rice Wine Vinegar + Soy Sauce

1/2 Teaspoon Each of Onion & Garlic Powder

Pinch of Red Pepper Flakes

1 Cup of Shredded Carrots

1/2 Cup of Sliced Green Onions

12 Bibb, Boston Lettuce or Romaine Lettuce Leaves

2 Teaspoons of Sesame Seeds

Vegetable Cooking Spray

DIRECTIONS:

1. Spray a large saute pan generously with vegetable cooking spray and place over medium high heat. When pan is hot add in cooked chicken chunks. Stir for about 3 minutes to brown. Add in water chestnuts and ginger. Reduce heat to low and continue to Step 2.
2. In a separate bowl, combine rice wine vinegar and soy sauce. Add in onion powder, garlic powder, red pepper flakes and combine well.
3. Pour into pan and stir to combine.
4. Add in carrots, green onions and sesame seeds. Cook while stirring for 5 minutes or until mixture is warmed through.
5. Spoon mixture onto lettuce leaves.
6. This makes 4 servings (3 Lettuce Cups per serving) at 0 SmartPoints per serving on the Blue and Purple Plans. Per serving on the Green Plan, it’s 4 SmartPoints per serving. Enjoy!

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POLLO MEXICANO SALAD WITH RANCH DRESSING

3 boneless chicken breasts, grilled and sliced into strips (About 12 Ounces)

2 bags of salad mix, romaine, Italian or spring mix

1 large red onion, chopped

1 red, yellow and orange pepper, chopped small

2 cans of black beans, drained and rinsed

1 can of Mexican style corn, drained

1/4 cup of green onions, sliced

2 limes, sliced into quarters

Walden Farms Chipolte Ranch Dressing

DIRECTIONS:

1. Mix everything but the limes together thoroughly.
2. Top with dressing. Garnish with limes on top of salad.
3. Refrigerate until guests arrive. This makes 4 Servings at 0 SmartPoints per serving on the Blue and Purple Plans. On the Green Plan, it’s 8 SmartPoints per serving. Enjoy!

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MORE 0 POINT WEIGHT WATCHERS CHICKEN RECIPES on the blue & purple plans

Slow Cooker Spicy Chicken Fajitas

Slow Cooker Greco Chicken

Balmy Bangkok Chicken

Slow Cooker Mushroom Chicken Cacciatore

Grilled Chicken with Roasted Root Vegetables

Spicy Corn and Black Bean Stuffed Chicken Breasts

Mexican Chicken Casserole

Slow Cooker Balsamic Chicken

Slow Cooker Shredded Tropical Chicken

Summertime Loaded Chicken Soup

Creamy Chicken Tortilla Soup

Slow Cooker Blanco Chili

Tex Mex Chicken Corn Stew

Mushroom Chicken Cacciatore

Slow Cooker Chicken Italiano

*Below are items that were used in making these recipes. If you click on the link and purchase any of these items from Amazon, I will get a small percentage of the sale at no cost to you. Thank you in advance!

Smuckers Sugar Free Peach Preserves

Truvia Brown Sugar Blend

Walden Farms Bacon Ranch Dressing

Walden Farms Chipolte Ranch Dressing

Chipotle Peppers in Adobo Sauce

Fish Sauce

Huy Fong Asian Chili Garlic Sauce

8″ Bamboo Skewers

Swerve Brown Sugar Substitute