I thought I would put a few of the tastiest Weight Watchers Freestyle 0 Point Chicken Recipes that have been featured before in one post.
These are all printable so print them off and feel free to add them to your Weight Watchers Freestyle weekly menu plan.
Chicken Marsala with Balsamic Caramelized Onions
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:
- Pound cutlets until thin and season both sides with salt and pepper.
- 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.
- Continue cooking over medium heat for about 8 minutes on each side. Remove and keep warm.
- In the same saute pan, add a few more tablespoons of chicken broth and saute mushrooms. Season with salt and pepper too.
- 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. Serve over caramelized onions.
PRINTABLE
- 4 Chicken Breast Cutlets, Pounded Thin
- 1 Pound of White Mushrooms, Cleaned and Sliced
- ½ cup of Chicken Broth
- 1 Teaspoon of Lemon Juice
- Salt and Pepper to taste
- Vegetable Cooking Spray
- Pound cutlets until thin and season both sides with salt and pepper.
- 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.
- Continue cooking over medium heat for about 8 minutes on each side. Remove and keep warm.
- In the same saute pan, add a few more tablespoons of chicken broth and saute mushrooms. Season with salt and pepper too.
- 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. Serve over caramelized onions.
Marsala Sauce
1/3 cup of Chicken Broth
3 Tablespoons of Diet Snapple White Grape Juice
2 Teaspoons White Wine Vinegar
DIRECTIONS:
- Whisk all ingredients together.
PRINTABLE
- Marsala Sauce
- ⅓ cup of Chicken Broth
- 3 Tablespoons of Diet Snapple White Grape Juice
- 2 Teaspoons White Wine Vinegar
- Whisk all ingredients together.
Balsamic Caramelized Onions
3 Red Onions, Peeled and Sliced into Rings
1/4 Cup of Chicken, Beef or Vegetable Broth
1 Tablespoon of Balsamic Vinegar
1/4 Teaspoon of Salt
1/4 Teaspoon of Ground Pepper
Vegetable Cooking Spray
DIRECTIONS:
- Liberally spray saute pan with Vegetable Cooking Spray and saute onions. Add salt and pepper. Cover and cook on low heat stirring occasionally about 15 minutes.
- Remove lid and continue cooking about 10 minutes.
- Slowly add broth and vinegar. Keep stirring until liquid reduces by half.
- Add additional pepper and salt and serve.
- 3 Red Onions, Peeled and Sliced into Rings
- ¼ Cup of Chicken, Beef or Vegetable Broth
- 1 Tablespoon of Balsamic Vinegar
- ¼ Teaspoon of Salt
- ¼ Teaspoon of Ground Pepper
- Vegetable Cooking Spray
- DIRECTIONS:
- Liberally spray saute pan with Vegetable Cooking Spray and saute onions. Add salt and pepper. Cover and cook on low heat stirring occasionally about 15 minutes.
- Remove lid and continue cooking about 10 minutes.
- Slowly add broth and vinegar. Keep stirring until liquid reduces by half.
- Add additional pepper and salt and serve.
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
1.5 Cups of Kraft Fat Free Cheddar Cheese
Salt/Pepper to Taste
Vegetable Cooking Spray
DIRECTIONS:
- 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).
- 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.
- In a separate cup, combine cornstarch and water. Stir until smooth.
- Stir mixture into soup and return to a boil. Simmer again for about 3 minutes until mixture thickens.
- Stir in shredded cheese and stir before serving adding salt/pepper to taste.
- This makes about 6 large servings at 0 Freestyle Points. Enjoy!
PRINTABLE
- 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
- ¾ 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
- 1.5 Cups of Kraft Fat Free Cheddar Cheese
- Salt/Pepper to Taste
- Vegetable Cooking Spray
- 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).
- 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.
- In a separate cup, combine cornstarch and water. Stir until smooth.
- Stir mixture into soup and return to a boil. Simmer again for about 3 minutes until mixture thickens.
- Stir in shredded cheese and stir before serving adding salt/pepper to taste.
- This makes about 6 large servings at 0 Freestyle Points. Enjoy!
Stove Top Chicken Cacciatore
1.5 Pounds of Chicken Cutlets, Sliced into 2″ Pieces
1 Large Onion, Sliced into Strips
1 Each Green & Red Pepper, Sliced into 2″ Pieces
2 Garlic Cloves, Minced
Pound of White Mushrooms, Sliced
28 oz Can of Tomato Puree Sweetened with 1-2 Teaspoons of Granulated Swerve Sweetener (more or less to taste)
1/2 Teaspoon Each of Garlic Powder, Onion Powder and Crushed Red Pepper Flakes
1 Teaspoon Each of Dried Basil & Parsley
Vegetable Cooking Spray
Salt/Pepper to Taste
Chicken Broth, Optional
Fresh Basil, Optional
DIRECTIONS:
- Spray a large saute pan with Vegetable Cooking Spray and place over medium high heat. Add in onions, peppers and garlic. Saute for about 3 minutes until slightly softened. You can add in a few tablespoons of chicken broth if vegetables start to stick. After 3 minutes, add in mushrooms and stir to combine all vegetables.
- In a separate bowl, combine tomato puree, Swerve and all the spices. Stir to combine.
- Add chicken pieces to the saute pan. Brown both sides of the chicken pieces. (About 5 minutes per side). You can add in a few tablespoons of fat free chicken broth to prevent sticking.
- Pour sauce mixture into saute pan. Cover pan and simmer on low for about 30 minutes or until chicken pieces read 165 degrees using a thermometer.
- 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.
- Just before serving, garnish with fresh basil, if using. This makes 4 hearty servings at 0 SmartPoints per serving on the Blue and Purple Plans. On the Green Plan, it is 3 SmartPoints perserving. This can be served over Zucchini Noodles, Spaghetti Squash or Cauliflower Rice and it will not change the SmartPoints per serving one bit.
PRINTABLE:
- 1.5 Pounds of Chicken Cutlets, Sliced into 2" Pieces
- 1 Large Onion, Sliced into Strips
- 1 Each Green & Red Pepper, Sliced into 2" Pieces
- 2 Garlic Cloves, Minced
- Pound of White Mushrooms, Sliced
- 28 oz Can of Tomato Puree Sweetened with 1-2 Teaspoons of Granulated Swerve Sweetener (more or less to taste)
- ½ Teaspoon Each of Garlic Powder, Onion Powder and Crushed Red Pepper Flakes
- 1 Teaspoon Each of Dried Basil & Parsley
- Vegetable Cooking Spray
- Salt/Pepper to Taste
- Chicken Broth, Optional
- Fresh Basil, Optional
- Spray a large saute pan with Vegetable Cooking Spray and place over medium high heat. Add in onions, peppers and garlic. Saute for about 3 minutes until slightly softened. You can add in a few tablespoons of chicken broth if vegetables start to stick. After 3 minutes, add in mushrooms and stir to combine all vegetables.
- In a separate bowl, combine tomato puree, Swerve and all the spices. Stir to combine.
- Add chicken pieces to the saute pan. Brown both sides of the chicken pieces. (About 5 minutes per side). You can add in a few tablespoons of fat free chicken broth to prevent sticking.
- Pour sauce mixture into saute pan. Cover pan and simmer on low for about 30 minutes or until chicken pieces read 165 degrees using a thermometer.
- Just before serving, garnish with fresh basil, if using.
- 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.
- This makes 4 hearty servings at 0 SmartPoints per serving on the Blue and Purple Plans. On the Green Plan, it is 3 SmartPoints perserving. This can be served over Zucchini Noodles, Spaghetti Squash or Cauliflower Rice and it will not change the SmartPoints per serving one bit.
Garlicky 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:
- In a glass bowl or resealable bag, combine lime juice, vinegar, garlic and spices. Stir to combine.
- Add in chicken and marinate overnight or at least 8 hours.
- Grill over medium high heat turning frequently. Season with salt/pepper.
- Chicken is done when the internal temperature is 170 degrees.
- Serves 6 at 0 Freestyle Points per serving. Enjoy!
PRINTABLE
- 2 Pounds of Boneless, Skinless Chicken Breasts
- ½ Cup of Lime Juice
- ¼ Cup of Cider Vinegar
- 3 Minced Garlic Cloves
- 1 Teaspoon Each of Ground Paprika, Ground Coriander & Parsley
- Salt/Pepper to Taste
- In a glass bowl or resealable bag, combine lime juice, vinegar, garlic and spices. Stir to combine.
- Add in chicken and marinate overnight or at least 8 hours.
- Grill over medium high heat turning frequently. Season with salt/pepper.
- Chicken is done when the internal temperature is 170 degrees.
- Serves 6 at 0 Freestyle Points per serving. Enjoy!
There you have 4 completely 0 Freestyle Point chicken recipes that are delicious and freezer friendly. Make extra Garlicky Citrus Chicken Cutlets to use in a salad to take to lunch.
If you want to see the newest 3 Day 0 Point Freestyle Menu, you can find it here.
If you want to see what a full day’s menu of eating Paula Deen’s recipes that have been lightened up for Weight Watchers Freestyle, they are all here.
Want to get a printable list of the best foods that are Weight Watchers Freestyle friendly at the Dollar Tree? You can print it out here.
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