Low Fat Peri-Peri Chicken
Fire up your taste buds with this irresistible Low Fat Peri-Peri Chicken recipe, a healthier take on the classic spicy favorite. Perfectly marinated in a bold and zesty blend of red chili peppers, garlic, lemon juice, apple cider vinegar, and aromatic spices like paprika and oregano, this dish bursts with flavor without the guilt. Made with lean, boneless, skinless chicken breasts and just a small splash of olive oil, it's ideal for a balanced dinner that doesn't sacrifice indulgence. Ready in just 50 minutes, this oven-baked peri-peri chicken pairs beautifully with roasted veggies or a crisp salad, making it a nutritious and fiery centerpiece for any meal. Whether you’re a fan of heat or looking for a high-protein, low-fat option, this dish is your go-to recipe for bold flavors and wholesome eating!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 medium red bell pepper
- 2 pieces red chili peppers
- 4 pieces garlic cloves
- 2 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon low-sodium soy sauce
Instructions
Begin by preparing the peri-peri marinade. Chop the red bell pepper and red chili peppers into small pieces, and place them in a blender or food processor.
Add the garlic cloves, lemon juice, apple cider vinegar, paprika, oregano, salt, black pepper, olive oil, and low-sodium soy sauce to the blender.
Blend all the ingredients until you have a smooth paste-like consistency. Adjust seasoning if needed.
Place the chicken breasts in a large bowl or a resealable plastic bag.
Pour the peri-peri marinade over the chicken breasts, ensuring they are completely covered. Seal the bag or cover the bowl with cling film.
Marinate the chicken in the refrigerator for at least 1 hour, or overnight for a more intense flavor.
Preheat your oven to 400°F (200°C).
Line a baking tray with parchment paper or lightly grease it with cooking spray to prevent sticking.
Arrange the marinated chicken breasts on the prepared baking tray, making sure they are not touching each other.
Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
Once cooked, remove the chicken from the oven and let it rest for 5 minutes before serving.
Slice the chicken and serve with a side of roasted vegetables or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3392 mg | 147% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 7.2 g | ||
| Protein | 221.3 g | 443% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 143 mg | 11% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2368 mg | 50% | |
*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.
