Low Fat Chicken Bread
Discover the perfect union of wholesome ingredients and comforting flavors with this Low Fat Chicken Bread recipe—a delightful homemade creation that's as nutritious as it is satisfying. Featuring fluffy, golden bread stuffed with a savory filling of tender chicken breast, non-fat yogurt, and a medley of spices like cumin, coriander, and black pepper, this dish transforms a simple meal into a memorable experience. Enhanced with finely chopped vegetables, such as onion and red bell pepper, and topped with a touch of sesame seeds for crunch, this low-fat recipe is designed for guilt-free indulgence. Perfect for sharing, it serves up to eight people and is ideal for a light dinner, an impressive party appetizer, or a hearty lunch. Master the art of healthy baking with easy-to-follow steps that combine homemade bread-making techniques with a flavorful protein-packed filling—all ready in just over an hour.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 packet Active dry yeast
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 pound Skinless, boneless chicken breast
- 0.5 cup Non-fat yogurt
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, finely chopped
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Coriander powder
- 1 Egg white
- 1 tablespoon Sesame seeds
Instructions
In a large mixing bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
Add olive oil, salt, and 3 cups of all-purpose flour to the yeast mixture. Mix well with a wooden spoon until a dough begins to form.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, adding more flour as necessary until the dough is elastic and smooth.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
While the dough is rising, prepare the chicken filling by cutting the chicken breast into small cubes.
In a non-stick pan over medium heat, add a tablespoon of water, the chopped onion, and minced garlic. Sauté until soft.
Add the chicken cubes to the pan along with the red bell pepper, cumin powder, coriander powder, black pepper, and a pinch of salt. Cook until the chicken is no longer pink and cooked through.
Stir in the non-fat yogurt, mixing everything well, then remove from heat and let it cool.
Once the dough has risen, punch it down to remove air. Roll it out into a large rectangle about 1/4 inch thick on a floured surface.
Spread the cooled chicken mixture over the dough, leaving about an inch of space along the edges.
Carefully roll the dough into a log, starting from one edge, then tuck the ends underneath.
Place the roll seam-side down on a baking sheet lined with parchment paper.
Brush the top of the dough with egg white and sprinkle with sesame seeds.
Preheat the oven to 375°F (190°C).
Bake the bread in the preheated oven for 25-30 minutes, or until golden brown.
Once baked, allow the chicken bread to cool slightly before slicing and serving. Enjoy your low-fat chicken bread!
Nutrition Facts
Calories |
2801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 2864 mg | 125% | |
| Total Carbohydrate | 357.5 g | 130% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 21.7 g | ||
| Protein | 207.8 g | 416% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 404 mg | 31% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 2683 mg | 57% | |
*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.
