Healthy Low Calorie Garlic Lime Chicken – Bright, Zesty, and Easy

This is the kind of recipe you’ll make once and keep in your weekly rotation. Tender chicken with a bright lime kick, warm garlic, and a touch of spice—it’s simple, clean, and full of flavor. You get a satisfying dinner without the heavy calories or fuss.

It cooks quickly, uses everyday ingredients, and works with salads, rice bowls, or roasted veggies. If you want a dependable, healthy chicken dish that still tastes exciting, this one checks every box.

Healthy Low Calorie Garlic Lime Chicken - Bright, Zesty, and Easy

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Chicken: 4 small boneless, skinless chicken breasts (about 1 to 1.25 lbs total) or 6–8 chicken tenderloins
• Limes: 2 limes (zest and juice)
• Garlic: 3–4 cloves, minced
• Olive oil: 1–2 tablespoons
• Low-sodium chicken broth: 1/3 cup
• Honey or maple syrup: 1–2 teaspoons (optional, for balance)
• Ground cumin: 1/2 teaspoon
• Smoked or sweet paprika: 1/2 teaspoon
• Crushed red pepper flakes: Pinch (optional)
• Salt and black pepper
• Fresh cilantro or parsley: A small handful, chopped (optional garnish)
• Lime wedges: For serving

Method

 

1. Prep the chicken. Pat the chicken dry with paper towels. If the breasts are thick, slice them horizontally into cutlets or gently pound to even thickness for faster, even cooking.
2. Make the seasoning. In a small bowl, combine salt, pepper, cumin, paprika, and red pepper flakes (if using). Sprinkle this evenly over both sides of the chicken.
3. Mix the marinade. In another bowl, whisk together 1 tablespoon olive oil, the zest of 1 lime, the juice of both limes, minced garlic, and honey. Pour over the chicken and toss to coat. Let it rest 15–30 minutes at room temperature, or up to 4 hours in the fridge.
4. Preheat your pan. Heat a large nonstick or stainless skillet over medium-high heat. Add 1 teaspoon olive oil if your pan needs it.
5. Cook the chicken. Shake off excess marinade and lay the chicken in the hot pan in a single layer. Cook 3–4 minutes per side for cutlets (longer for thicker pieces) until golden and the internal temperature reaches 165°F (74°C).
6. Build a quick pan sauce. Reduce heat to medium. Pour in the chicken broth and the leftover marinade from the bowl. Let it simmer 2–3 minutes, stirring and scraping up browned bits. The sauce should reduce slightly and smell tangy and garlicky.
7. Finish and rest. Return the chicken to the pan and spoon sauce over it for 30–60 seconds. Remove from heat and let the chicken rest for 3–5 minutes so it stays juicy.
8. Garnish and serve. Sprinkle with chopped cilantro or parsley and serve with lime wedges. Pair with steamed veggies, a light salad, or cauliflower rice for a low-calorie plate.

What Makes This Special

This recipe is all about big flavor from simple ingredients. Lime juice adds freshness, garlic brings depth, and a little honey rounds it out without adding much sugar.

You pan-sear the chicken for a nice golden crust, then finish it with a quick pan sauce that tastes way more complex than it is. It’s lean, meal-prep friendly, and works for busy weeknights or light weekend meals.

Shopping List

• Chicken: 4 small boneless, skinless chicken breasts (about 1 to 1.25 lbs total) or 6–8 chicken tenderloins
• Limes: 2 limes (zest and juice)
• Garlic: 3–4 cloves, minced
• Olive oil: 1–2 tablespoons
• Low-sodium chicken broth: 1/3 cup
• Honey or maple syrup: 1–2 teaspoons (optional, for balance)
• Ground cumin: 1/2 teaspoon
• Smoked or sweet paprika: 1/2 teaspoon
• Crushed red pepper flakes: Pinch (optional)
• Salt and black pepper
• Fresh cilantro or parsley: A small handful, chopped (optional garnish)
• Lime wedges: For serving

Step-by-Step Instructions

1. Prep the chicken. Pat the chicken dry with paper towels. If the breasts are thick, slice them horizontally into cutlets or gently pound to even thickness for faster, even cooking.
2. Make the seasoning. In a small bowl, combine salt, pepper, cumin, paprika, and red pepper flakes (if using).

   Sprinkle this evenly over both sides of the chicken.

3. Mix the marinade. In another bowl, whisk together 1 tablespoon olive oil, the zest of 1 lime, the juice of both limes, minced garlic, and honey. Pour over the chicken and toss to coat. Let it rest 15–30 minutes at room temperature, or up to 4 hours in the fridge.
4. Preheat your pan. Heat a large nonstick or stainless skillet over medium-high heat.

   Add 1 teaspoon olive oil if your pan needs it.

5. Cook the chicken. Shake off excess marinade and lay the chicken in the hot pan in a single layer. Cook 3–4 minutes per side for cutlets (longer for thicker pieces) until golden and the internal temperature reaches 165°F (74°C).
6. Build a quick pan sauce. Reduce heat to medium. Pour in the chicken broth and the leftover marinade from the bowl.

   Let it simmer 2–3 minutes, stirring and scraping up browned bits. The sauce should reduce slightly and smell tangy and garlicky.

7. Finish and rest. Return the chicken to the pan and spoon sauce over it for 30–60 seconds. Remove from heat and let the chicken rest for 3–5 minutes so it stays juicy.
8. Garnish and serve. Sprinkle with chopped cilantro or parsley and serve with lime wedges.

   Pair with steamed veggies, a light salad, or cauliflower rice for a low-calorie plate.

Keeping It Fresh

Chicken dries out easily if overcooked or reheated too hard. Slice leftovers and store them with some sauce in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or broth, or in the microwave at 50% power.

If you’re meal prepping, keep greens and grains separate and combine right before eating to keep textures crisp.

Why This is Good for You

• Lean protein: Chicken breast is low in calories and high in protein, which helps keep you full and supports muscle health.
• Lower sodium: Using low-sodium broth and controlling your salt keeps the overall sodium in check.
• Healthy fats: A small amount of olive oil adds flavor and helps absorb fat-soluble nutrients without piling on calories.
• Bright, natural flavor: Lime, garlic, and spices deliver taste so you don’t need heavy sauces or lots of sugar.

Common Mistakes to Avoid

• Overcrowding the pan: This steams the chicken instead of searing it. Cook in batches if needed.
• Overcooking: Dry chicken is usually a timing issue. Use a thermometer and pull at 165°F.
• Skipping the rest: A short rest lets juices redistribute, keeping each bite tender.
• Too much acid too long: Lime is great, but don’t marinate for more than 4 hours.

  The acid can toughen the meat.

• Forgetting to season: Salt in layers—season the chicken and the sauce. Balanced seasoning makes the flavors pop.

Variations You Can Try

• Grilled version: Grill over medium-high heat 3–4 minutes per side for a smoky twist. Brush with leftover marinade during the last minute.
• Air fryer: Cook at 380°F (193°C) for 10–12 minutes, flipping halfway, brushing with sauce at the end.
• Add veggies: Sauté bell peppers, zucchini, or asparagus in the same pan after searing the chicken.

  Toss with remaining sauce.

• Coconut-lime: Swap broth for a splash of light coconut milk near the end. Keep it light by using just a few tablespoons.
• Herb-forward: Add oregano or thyme to the marinade for a Mediterranean spin.
• Spicier: Add chipotle powder or a dash of hot sauce to the marinade.
• Swap the protein: Try turkey cutlets or firm tofu. For tofu, press it first and sear until crisp before adding sauce.

FAQ

How many calories are in a serving?

It will vary based on portion size and oil used, but a typical serving of this chicken with sauce is around 220–280 calories.

Add your sides accordingly to keep the meal light.

Can I use bottled lime juice?

Fresh is best for bright flavor and aroma. If you must, choose 100% lime juice with no added sugar, and still use fresh zest to boost the citrus notes.

What if I don’t have chicken broth?

Water works in a pinch. Add a pinch of salt and an extra squeeze of lime to keep the sauce balanced.

Vegetable broth is also fine.

Is marinating necessary?

It helps, but if you’re short on time, season well and cook right away. Then simmer the sauce a minute longer to deepen the flavor.

How do I keep it from sticking to the pan?

Preheat the pan until hot, add a little oil, and don’t move the chicken too soon. Once a crust forms, it releases easily.

A good nonstick or seasoned stainless pan helps.

Can I bake this instead?

Yes. Bake at 400°F (204°C) for 16–20 minutes for cutlets, depending on thickness. Broil for 1–2 minutes at the end to add color, then finish with the lime-garlic sauce warmed on the stovetop.

What sides go well with it?

Try shredded cabbage slaw with lime, roasted broccoli, steamed green beans, quinoa, or a simple mixed greens salad.

Keep sides light to maintain the low-calorie focus.

Can I freeze it?

Yes. Freeze cooked chicken with a little sauce for up to 2 months. Thaw overnight in the fridge and reheat gently to avoid drying out.

Wrapping Up

This Healthy Low Calorie Garlic Lime Chicken is fast, flavorful, and flexible.

You get juicy, lean protein with a zesty sauce that tastes fresh every time. Keep the ingredients on hand and you’ll always have a quick, healthy dinner ready to go. It’s simple cooking that feels bright and satisfying—exactly what a weeknight needs.