Low Fat Pepper Chicken
Flavorful, healthy, and quick to prepare, Low Fat Pepper Chicken is a delightful dish perfect for weeknight dinners or meal prep. This guilt-free recipe features tender strips of skinless chicken breast marinated in a savory blend of soy sauce, freshly ground black pepper, and aromatic garlic and ginger, delivering robust flavor without excess fat. Stir-fried with vibrant bell peppers and onions, and finished with a zesty touch of lime juice, this dish offers a perfect balance of protein and fiber-rich vegetables. Garnished with fragrant cilantro, it pairs beautifully with steamed rice or your favorite wholesome sides. Ready in just 40 minutes, this low-fat, high-protein meal embodies simplicity and bold taste—ideal for anyone seeking healthy eating without sacrificing flavor.
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Recipe Information
Ingredients
- 1 pound Skinless boneless chicken breast
- 1 teaspoon Freshly ground black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Low-sodium soy sauce
- 3 cloves Garlic
- 1 inch Ginger
- 1 tablespoon Lime juice
- 0.25 cup Vegetable broth
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 1 medium Onion
- Olive oil cooking spray
- 2 tablespoons Fresh cilantro
Instructions
Slice the chicken breast into thin strips and place them in a mixing bowl.
Add the freshly ground black pepper, salt, and low-sodium soy sauce to the chicken. Mix well and set aside to marinate for 10 minutes.
While the chicken is marinating, finely mince the garlic and ginger.
Slice the green and red bell peppers, and onion into thin strips.
Heat a large nonstick skillet over medium-high heat and lightly spray with olive oil cooking spray.
Add the minced garlic and ginger to the skillet, sauté for about 1 minute until fragrant.
Add the marinated chicken to the skillet and cook for 5-6 minutes until the chicken is lightly browned and cooked through.
Remove the chicken from the skillet and keep it warm.
In the same skillet, add the vegetable broth to deglaze, then add the bell peppers and onion slices. Sauté for about 5 minutes until the vegetables start to soften.
Return the chicken to the skillet, stirring well to combine with the vegetables.
Drizzle lime juice over the chicken and vegetable mixture, stirring well to incorporate.
Cook for an additional 2-3 minutes until the flavors meld together.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or a side of your choice.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 2609 mg | 113% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 17.2 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2069 mg | 44% | |
*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.
