Low Fat Salt and Pepper Chicken
Craving a flavorful yet healthy dinner option? This Low Fat Salt and Pepper Chicken is a lighter twist on the classic favorite that's perfect for busy weeknights without sacrificing taste. Tender strips of seasoned chicken breast are pan-seared with a fragrant blend of sea salt, cracked black pepper, garlic powder, and onion powder, then paired with sautéed colorful bell peppers and spring onions for a vibrant dish. A light, savory sauce made with low-sodium soy sauce and a cornstarch slurry ties everything together beautifully. With just 15 minutes of prep and 15 minutes of cooking time, this low-fat recipe delivers high-impact flavor, making it a guilt-free delight. Serve it over steamed rice or your favorite healthy side for a wholesome, crowd-pleasing meal! Keywords: low fat salt and pepper chicken, healthy chicken dinner, quick dinner recipes, sautéed chicken and peppers.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 seconds Olive oil spray
- 1 teaspoon Sea salt
- 1 teaspoon Freshly cracked black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 medium Red bell pepper, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 2 stalks Spring onions, chopped
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Slice the chicken breast into thin strips. Pat dry with a paper towel to remove excess moisture.
In a small bowl, mix together sea salt, black pepper, garlic powder, and onion powder. Use this blend to season the chicken strips evenly.
Spray a large non-stick skillet with olive oil spray and heat over medium-high heat.
Once the skillet is hot, add the seasoned chicken strips. Cook for 5-7 minutes, stirring frequently, until the chicken is lightly browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add a bit more olive oil spray if necessary, then add the sliced red and green bell peppers. Sauté for 3-4 minutes until slightly softened.
Return the chicken to the skillet and add the chopped spring onions. Stir well to combine.
In a small bowl, mix the low-sodium soy sauce, cornstarch, and water to create a smooth slurry.
Pour the slurry over the chicken and vegetables in the skillet. Continue to cook, stirring constantly, until the sauce thickens and everything is well coated.
Taste and adjust seasoning with more salt and pepper if necessary.
Serve hot over a bed of steamed rice or with your choice of side.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4982 mg | 217% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 9.9 g | ||
| Protein | 147.7 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2079 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.
