Low Fat Seaweed Chicken
Dive into the delightful blend of flavors and nutrition with this Low Fat Seaweed Chicken recipe—perfect for a light yet satisfying meal. Featuring tender chicken breasts marinated in a tangy mix of low-sodium soy sauce, rice vinegar, and aromatic sesame oil, this dish is elevated by the unique touch of nutrient-packed dried seaweed like nori or wakame. The rehydrated seaweed adds a savory, umami punch that pairs beautifully with the ginger, garlic, and black pepper seasoning. Quick to prepare and cook, this dish is ready in just 40 minutes and serves as a healthy dinner idea for four. Serve it hot, garnished with vibrant green onions, for a wholesome meal that’s rich in flavor and low in fat. Perfect for those seeking health-conscious recipes, Asian-inspired cuisine, or simply a fresh take on chicken!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 20 grams Dried seaweed (such as nori or wakame)
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 cloves Garlic
- 1 inch piece Ginger
- 2 stalks Green onions
- 0.5 teaspoon Black pepper
- Cooking spray
Instructions
Rehydrate the dried seaweed by soaking it in a bowl of warm water for about 10 minutes, or until it becomes soft. Drain the water and squeeze out the excess moisture. Set the seaweed aside.
Finely mince the garlic and ginger. Chop the green onions into small pieces and separate the white and green parts.
In a small bowl, combine the soy sauce, rice vinegar, sesame oil, minced garlic, and minced ginger. Mix well to create the marinade.
Place the chicken breasts in a shallow dish and pour the marinade over them. Make sure the chicken is evenly coated. Let them marinate for at least 15 minutes.
Preheat a non-stick skillet over medium heat and lightly coat it with cooking spray.
Place the marinated chicken breasts in the skillet and cook for about 6-8 minutes on each side or until fully cooked through and golden brown. Remove the chicken from the skillet and let it rest for a few minutes.
Slice the cooked chicken into thin strips and transfer it back to the skillet.
Add the rehydrated seaweed and the white parts of the green onions to the skillet. Stir-fry gently for 2-3 minutes until the seaweed is heated through and well combined with the chicken.
Season with black pepper to taste and garnish with the green parts of the green onions.
Serve immediately and enjoy your healthy and savory low-fat seaweed chicken dish.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 1.9 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1477 mg | 31% | |
*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.
