Low Fat Chili Chicken
Elevate your weeknight dinners with this vibrant and healthy Low Fat Chili Chicken recipe, a guilt-free twist on the classic favorite. Packed with lean, protein-rich boneless chicken breast and colorful bell peppers, this dish delivers bold flavors without the excess calories. A mix of aromatic garlic, smoky paprika, and zesty lime juice creates a tantalizing spice profile, while low sodium soy sauce and tomato paste bind everything together in a savory, guilt-free glaze. Ready in just 45 minutes, this one-pan meal is perfect for busy evenings and is easily paired with wholesome sides like brown rice or a crisp salad. Garnished with fresh cilantro for an extra pop of flavor, this dish is a delicious, wholesome choice for chili chicken lovers aiming to eat lighter.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 1 tablespoon Olive oil
- 3 units Garlic cloves, minced
- 1 unit Red bell pepper, sliced
- 1 unit Green bell pepper, sliced
- 1 unit Onion, sliced
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Tomato paste
- 1 teaspoon Red chili powder
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped
Instructions
Cut the boneless, skinless chicken breast into bite-sized pieces and set aside.
In a large non-stick pan, heat the olive oil over medium heat.
Add the minced garlic to the pan, cooking for 1 minute until fragrant.
Add the chicken pieces to the pan, cook until they start to brown, about 5-7 minutes.
Move the chicken to one side of the pan and add sliced red and green bell peppers and onion to the other side.
Stir-fry the vegetables for about 3-4 minutes until they start to soften.
Combine the chicken with the vegetables and pour in the low sodium soy sauce and tomato paste. Stir well to coat.
Add the red chili powder, paprika, ground black pepper, and salt. Stir to combine everything evenly.
Cover the pan and let it simmer for 10 minutes on low heat, stirring occasionally to prevent sticking.
Once the chicken is cooked through and the sauce has thickened, remove from heat.
Sprinkle lime juice over the chili chicken and garnish with freshly chopped cilantro.
Serve hot with a side of brown rice or a fresh salad, if desired.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 17.3 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 163 mg | 13% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2426 mg | 52% | |
*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.
