GOOD HOUSE KEEPING PHOTO Try one of these low calorie meals, like these chicken banh mi tacos, for some jam packed flavor.

Introducing our best dinners under 500 calories — plus, they’re easy to make and super filling!

If the words “low-calorie meals” make you think of sauceless chicken breast with bland vegetables and brown rice, we totally hear you. Low-calorie eating has become all too synonymous with boring, fat-free or underseasoned. Luckily, there are a million and a half ways to eat well (and stay satiated) while also keeping an eye on the calorie count.

So go ahead: take a look through, choose your favorites, and relax knowing we’ve done all the math for you already.

Chicken Banh Mi

Smash Tacos

Ingredients:

1 jalapeno, sliced lengthwise and seeded

8 oz. carrots, peeled and shaved into long strands with julienne peeler

6 oz. daikon, peeled and shaved into long strands with julienne peeler

1 tsp. lime zest plus 2 tbsp. lime juice and lime wedges for serving

4 tsp. fish sauce, divided

3 scallions, thinly sliced, white parts separated

2 cloves garlic, grated

2 tsp. grated peeled ginger

1/2 cup cilantro, roughly chopped and divided

1 lb. ground chicken

8 4- to 5-inch flour tortillas

Canola oil, for brushing

1 Persian cucumber, halved lengthwise and thinly sliced on bias

Directions:

Step 1: Heat cast-iron griddle on medium-low over two burners. Meanwhile, thinly slice one jalapeno half into half-moons and finely grate remaining half; keep separated.

Step 2: In a medium size bowl, toss carrots, daikon and sliced jalapeno with lime juice and 2 tsp. fish sauce; let sit 10 minutes.

Step 3: Meanwhile, in a large bowl, stir together scallion whites, garlic, ginger, lime zest, grated jalapeno, half of cilantro and remaining 2 tsp. fish sauce. Stir in chicken just until combined. Spread mixture on top of four tortillas (about 1/3 cup on each), leaving 1/8-inch border.

Step 4: Brush griddle with oil. Cook tacos, chicken sides down, until chicken is browned and cooked through, 2 to 3 minutes. Flip and cook until tortillas are golden brown, 1 to 2 minutes. Meanwhile, spread chicken on remaining four tortillas, then cook after first batch is done.

Step 5: Serve tacos topped with pickled vegetables, cucumber and remaining cilantro and scallion greens alongside lime wedges if desired.

Chicken

Lettuce Wraps

Ingredients:

3 1/2 tbsp. canola oil, divided

2 3.5-ounce containers shiitake mushrooms, stems removed and chopped

Kosher salt and pepper

1 1/4 lb. boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces

2 cloves garlic, finely chopped

1 tsp. grated ginger

1/4 cup hoisin sauce

1 tbsp. low-sodium soy sauce

1 tsp. rice vinegar

1 tsp. sriracha

1/2 tsp. toasted sesame oil

1 8-ounce can sliced water chestnuts, drained and finely chopped

4 scallions, finely chopped, dark green parts reserved for topping

Toasted sesame seeds, for sprinkling

1 small head butter lettuce, leaves separated

Directions

Step 1: Heat 2 tbsp. canola oil in large skillet on medium-high. Add mushrooms, season with 1/4 teaspoon each salt and pepper, and cook, stirring occasionally, until golden brown, 4 to 5 minutes. Transfer to plate.

Step 2: In same skillet, heat remaining 1 1/2 tbsp. canola oil on medium-high. Add chicken in single layer, then season with 1/4 teaspoon each salt and pepper. Cook undisturbed until golden brown, 3 to 4 minutes. Turn, stir in garlic and ginger, and then cook, turning once or twice more and gently breaking up chicken, until cooked through, 2 to 3 minutes.

Step 3: Meanwhile, in small bowl, stir together hoisin, soy sauce, vinegar, sriracha and sesame oil.

Step 4: Add sauce to pan and stir until coated. Remove from heat, then fold in water chestnuts, scallions (white and light green parts) and mushrooms, scraping up browned bits. Sprinkle with reserved scallion greens and sesame seeds. Spoon into lettuce leaves and serve immediately.

Sheet Pan

Chicken Fajitas

Ingredients:

4 6-oz boneless, skinless chicken breasts

2 tbsp. adobo sauce

Kosher salt

2 peppers (red and yellow, sliced)

1 onion, sliced

1/2 small pineapple, peeled and cut into matchsticks

1 tbsp. olive oil

Tortillas and lime wedges, for serving

Directions

Step 1: Heat broiler. Toss chicken with adobo sauce and 1/4 teaspoon salt. Place on a rimmed baking sheet and broil 6 minutes; transfer to plate. Lower oven temp to 425 F.

Step 2: On same baking sheet, toss peppers, onion and pineapple with olive oil and 1/4 teaspoon salt. Roast 15 minutes.

Step 3: Nestle chicken amid vegetables and roast until chicken is cooked through and vegetables are tender, 5 minutes more. Slice chicken and serve with vegetables, tortillas and lime wedges.