Heart-Healthy Buttered Chicken
Indulge in the guilt-free decadence of Heart-Healthy Buttered Chicken, a lighter twist on a beloved classic that's brimming with bold flavors and wholesome goodness! Made with tender boneless skinless chicken breasts and enriched with a velvety almond butter sauce, this recipe swaps traditional heavy cream and butter for nutrient-packed ingredients like low-sodium chicken broth, low-fat coconut milk, and olive oil. A fragrant blend of garam masala, cumin, coriander, and turmeric spices adds depth and warmth, while fresh ginger, garlic, and lemon juice brighten every bite. Ready in under an hour, this heart-healthy dish is perfect for weeknight dinners or special occasions. Serve with brown rice or whole-grain naan bread, and enjoy a comforting meal that balances indulgence and nutrition seamlessly!
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Recipe Information
Ingredients
- 500 grams boneless skinless chicken breast
- 2 tablespoons olive oil
- 1 cup low-sodium chicken broth
- 2 tablespoons unsalted almond butter
- 1 medium onion, finely chopped
- 3 units garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup tomato puree
- 1 cup low-fat coconut milk
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon cayenne pepper
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the chicken breast into bite-sized pieces and season with salt and black pepper.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and cook until they are lightly browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until translucent, about 4 minutes.
Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Add the garam masala, cumin, coriander, turmeric, and cayenne pepper to the skillet. Stir well to combine and cook for 1 minute to toast the spices.
Pour in the tomato puree and chicken broth, stirring to deglaze the pan. Allow the mixture to simmer for 5 minutes.
Return the chicken to the skillet. Stir in the almond butter until it is completely melted into the sauce.
Pour the coconut milk into the skillet, mixing well until everything is combined. Let the mixture simmer on low heat for 15 minutes, or until the chicken is cooked through and the sauce thickens.
Taste and adjust seasoning with salt and black pepper if needed.
Remove from heat and stir in the fresh lemon juice.
Garnish with chopped cilantro before serving.
Serve hot with your choice of brown rice or whole-grain naan bread for a complete meal.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 380 mg | 126% | |
| Sodium | 2853 mg | 124% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 20.9 g | ||
| Protein | 155.7 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2933 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
