Low Fat Lemongrass Chicken
Discover the vibrant flavors of this Low Fat Lemongrass Chicken, a healthy and aromatic dish that combines tender, marinated chicken breasts with the fresh, citrusy notes of lemongrass and lime. Perfect for a light yet satisfying meal, this recipe features a marinade infused with ginger, garlic, low sodium soy sauce, and a touch of honey, ensuring a balanced blend of sweet and savory. Cooked to juicy perfection in a skillet with unsalted chicken broth, this low-fat dish is topped off with fresh cilantro for a burst of herbaceous freshness. Ready in under an hour, it's ideal for weeknight dinners or meal prepping. Packed with protein and bold flavors, this low-fat lemongrass chicken recipe is a guilt-free choice for those craving a healthy and delicious meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 stalks lemongrass stalks
- 3 cloves garlic cloves
- 1 inch piece ginger
- 3 tablespoons low sodium soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon extra virgin olive oil
- 2 tablespoons fresh cilantro
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes
- 0.5 cup unsalted chicken broth
Instructions
Begin by preparing the marinade: remove the tough outer layers of the lemongrass and finely chop the tender inner part.
Peel and mince the garlic and ginger.
In a bowl, combine the chopped lemongrass, minced garlic, and ginger with low sodium soy sauce, lime juice, honey, and extra virgin olive oil.
Add black pepper and red chili flakes to the mixture and stir well.
Place the chicken breasts in a shallow dish or a resealable plastic bag and pour the marinade over them.
Ensure the chicken is well-coated with the marinade. Cover the dish or seal the bag and refrigerate for at least 15 minutes.
While the chicken is marinating, chop fresh cilantro and set aside for garnish.
Preheat a non-stick skillet over medium heat and add the chicken breasts.
Sear each side for about 3-4 minutes until lightly browned.
Pour unsalted chicken broth into the skillet and cover. Reduce the heat to low.
Let the chicken simmer for about 15 minutes, or until it is cooked through and the internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and let it rest for a few minutes.
Slice the chicken into strips and serve it warm, garnished with chopped cilantro.
Nutrition Facts
Calories |
1544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2281 mg | 99% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 18.7 g | ||
| Protein | 224.6 g | 449% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 221 mg | 17% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3169 mg | 67% | |
*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.
