How to Prepare An Extremely Low-Calorie Chicken Thighs and Cole Slaw Dinner?
Looking for a light and satisfying meal? This low-calorie chicken with coleslaw hits the spot. It’s packed with flavor, easy to make, and perfect for busy weeknights or meal prep. You get juicy, seasoned chicken with a crisp, refreshing slaw—all without the extra calories.
The beauty of this dish is its balance. The chicken brings lean protein. The slaw adds crunch and a tangy kick. Together, they make a complete meal that feels indulgent but keeps things healthy.
You don’t need fancy ingredients or a lot of time. A few spices, fresh veggies, and a simple dressing are all it takes. You can grill, bake, or pan-cook the chicken depending on your preference. And the slaw? It’s endlessly adaptable.
Whether you’re watching your calories, eating clean, or just craving something fresh, this recipe fits the bill. It’s bright, colorful, and full of texture. Great for lunch, dinner, or even a picnic.
This recipe is adapted from Diana Clayton’s 5:2 Diet Recipes All Under 300 Calories and served as my first low-calorie dinner. How did it taste? After not eating for 12 hours, most anything would be delicious, but this meal was pretty good for something so low cal.
Low Cal Chicken Thighs with Cole Slaw Recipe
Ingredients
For the Chicken
- 4 chicken thighs boneless - skinless
- 2 tablespoons honey
- 2 tablespoons ketchup low fat - whatever that is
- 1 tablespoon Worcestershire sauce
- 1 orange juice and zest from it
For the Cole Slaw
- 1 small white cabbage thinly sliced into strips (we used a small bag of pre-sliced cabbage)
- 2 medium carrots cut into thin matchsticks (we used pre-cut matchstick carrots)
- 1 small onion peeled, cut in half and thinly sliced into half rings
- 1 tablespoon mayonnaise low fat, it was dry so we used 2 tablespoons
- 2 teaspoons fennel seeds
- salt & pepper to taste
Instructions
For the Chicken
- Preheat the oven to 350 degrees F.
- Combine the honey, ketchup, Worcestershire sauce, orange juice and orange zest in a small bowl and whisk together.
- Cut some slash marks into the chicken thighs and add them to the bowl with marinade to coat completely.
- Place the chicken thighs into a shallow baking dish or tray and cook for 30 minutes or until tender. After the first 15 minutes of cooking, coat the chicken thighs with the leftover marinade using a spoon.
- While the chicken thighs are baking, prep the vegetables.
For the Cole Slaw
- Combine the cabbage, carrots, and onion.
- Add the mayonnaise and fennel seeds, stir to combine and taste. Adjust seasoning with salt and pepper.
- When the chicken is done, serve some cole slaw onto a plate, top with one of the chicken thighs and serve.
Nutrition
Tips for Making Any Dish a Little More Low Calorie
| Tip | Description |
|---|---|
| Use lean proteins | Choose skinless chicken, turkey, fish, tofu, or legumes instead of higher-fat meats like beef or pork. |
| Swap full-fat dairy | Use low-fat or fat-free versions of milk, yogurt, and cheese to cut calories without losing flavor. |
| Roast, grill, or steam | Avoid frying. These cooking methods use less oil and retain more nutrients. |
| Use herbs and spices | Enhance flavor with fresh herbs, spices, garlic, and citrus instead of heavy sauces or extra butter. |
| Bulk up with vegetables | Add more non-starchy veggies to meals to increase volume and nutrition without adding many calories. |
| Watch your oils | Measure oil instead of pouring. Even healthy oils are high in calories when used in excess. |
| Choose whole grains | Swap white rice or pasta for quinoa, brown rice, or whole wheat pasta for more fiber and fullness. |
| Mind your portions | Keep serving sizes in check to control overall calorie intake, even with healthy ingredients. |
| Limit sugar | Reduce added sugar in dressings, sauces, and marinades. Use natural sweeteners in moderation. |
| Use low-cal swaps | Try Greek yogurt instead of sour cream, or mashed avocado in place of mayo. |
