Low Fat Rechta
Discover the delightful fusion of flavor and health with this Low Fat Rechta recipe! A lighter take on the traditional Algerian rechta, this dish features tender skinless chicken breast, fresh vegetables like carrots and zucchini, and a fragrant blend of cumin, coriander, cinnamon, and fresh parsley. Served over thin rechta noodles, this comforting meal is simmered in low-sodium chicken broth, making it both nutritious and incredibly satisfying. Perfect for a balanced weeknight dinner, this recipe is easy to prepare in under an hour and provides a wholesome yet flavorful way to enjoy an international classic. Suitable for health-conscious foodies, it’s a heartwarming plate that captures authentic flavors while keeping it light and guilt-free.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams rechta pasta (or freshly made thin noodles)
- 300 grams skinless chicken breast
- 2 medium carrots, sliced
- 1 medium zucchini, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 500 ml low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 1 cinnamon stick
- 2 tablespoons fresh parsley, chopped
Instructions
Start by cutting the skinless chicken breast into bite-sized pieces.
In a large pot, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sauté for another 1 minute until fragrant.
Add the chicken pieces to the pot and cook until they are no longer pink, about 5 to 7 minutes.
Stir in the ground coriander, ground cumin, ground black pepper, and salt.
Add the cinnamon stick, sliced carrots, and zucchini to the pot.
Pour the low-sodium chicken broth into the pot and bring to a simmer.
Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, allowing the flavors to meld.
Meanwhile, prepare the rechta pasta according to the package instructions (or until al dente if freshly made).
Once the vegetables are tender, remove the cinnamon stick from the pot.
Gently combine the cooked rechta with the chicken and vegetables in the pot, ensuring everything is well coated with the broth.
Allow the mixture to cook together for an additional 5 minutes, stirring occasionally.
Sprinkle fresh parsley over the dish before serving.
Serve warm and enjoy your Low Fat Rechta.
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 1692 mg | 74% | |
| Total Carbohydrate | 167.9 g | 61% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 20.6 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1541 mg | 33% | |
*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.
