10 min prep15 min cookEasy

Creamy Chili Chicken Mix

A spicy, creamy, low-carb chicken and veggie mix with light ricotta chili sauce — only 330 calories

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A creamy, spicy chicken bowl loaded with finely chopped mixed vegetables in a light chili-ricotta sauce. Fat-free cottage cheese blended with chili flakes and garlic creates a thick, velvety coating for the chicken and veggies without any added oil. High volume, bold heat, and only 330 calories with 47g of protein and 6g of fat.

📊Nutrition

Per serving

0kcalCalories

0gProtein

0gFats

0gCarbs

Chicken & Veggies

200gFresh chicken breast, chopped into very small pieces
150gFinely chopped mixed vegetables (broccoli, carrot, eggplant, zucchini)Equal parts of each for texture variety
as neededZero-calorie cooking spray
to tasteSea salt, black pepper, and garlic powder

Creamy Chili Sauce

40gLight or part-skim ricotta cheeseOr use blended fat-free cottage cheese for even leaner, higher-protein creaminess
1-2 tbspSugar-free chili sauce or hot sauce (e.g. Sriracha)Adjust to your spice tolerance
1 tbspWarm waterHelps the sauce mix smoothly

👨‍🍳Method

Prep the Mix

5 min

Make sure your chicken and all the vegetables are chopped into very small, uniform pieces. This ensures everything cooks quickly and evenly, creating that cohesive, mixed texture seen in the photo.

💡The smaller the dice, the better the texture — aim for pea-sized pieces for a perfectly mixed final dish.

Sizzle the Chicken

4 min

Heat a non-stick skillet or wok over medium-high heat. Coat generously with zero-calorie cooking spray. Add the finely chopped chicken breast, season with salt, pepper, and garlic powder, and sauté for 3-4 minutes until nicely browned and cooked through. Remove the chicken and set aside.

Soften the Veggies

6 min

Lower the heat to medium. Give the pan one more quick spray and add the finely chopped broccoli, carrot, eggplant, and zucchini. Sauté for 5-6 minutes until all the vegetables are very tender. If they start to stick, add a tiny splash of water instead of oil.

💡A splash of water instead of oil is a game-changer — it deglazes the pan and adds zero calories.

Make it Creamy

1 min

Return the cooked chicken to the pan with the vegetables. Reduce the heat to low. Add the light ricotta cheese, half of your sugar-free chili sauce, and a tablespoon of warm water directly into the pan.

Toss and Coat

2 min

Stir everything vigorously for 1-2 minutes until the ricotta melts into a thick, creamy sauce that perfectly coats every piece of chicken and vegetable.

💡Keep the heat low — too high and the ricotta will break and become grainy instead of silky smooth.

Serve