Low Sodium Black Pepper Chicken
Savor the bold flavors of "Low Sodium Black Pepper Chicken," a lighter take on the classic favorite without compromising on taste. This recipe features tender chunks of seasoned chicken, coated in a fragrant mix of garlic powder, onion powder, and cornstarch for a golden, crispy finish. Fresh bell peppers, julienned carrots, and minced ginger add vibrant color and zesty freshness, all brought together in a savory low sodium chicken broth. A generous sprinkle of freshly ground black pepper infuses the dish with its signature spicy warmth. Ready in just 35 minutes, this heart-healthy dinner is perfect for busy weeknights and pairs beautifully with steamed rice or hearty whole grains. Packed with protein, vibrant veggies, and bold seasoning, this dish proves that low sodium meals can be both nutritious and irresistible.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Freshly ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Cornstarch
- 2 tablespoons Olive oil
- 1 cup Low sodium chicken broth
- 1 medium Bell pepper, sliced
- 1 medium Carrot, julienned
- 2 stalks Green onions, chopped
- 1 teaspoon Ginger, minced
Instructions
Cut the chicken breasts into 1-inch cubes and place them in a large bowl.
Add the cornstarch, 1 tablespoon of black pepper, garlic powder, and onion powder to the chicken. Toss until the chicken pieces are well-coated.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the coated chicken pieces to the skillet in a single layer. Cook for 4-5 minutes on each side until the chicken is golden brown and cooked through. Remove from skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the ginger, bell pepper, and carrot, sautéing for 3-4 minutes until the vegetables are tender-crisp.
Pour the low sodium chicken broth into the skillet, scraping any browned bits from the bottom of the skillet to incorporate more flavor into the sauce.
Add the cooked chicken back into the skillet with the vegetables.
Sprinkle the remaining tablespoon of black pepper over the skillet contents, ensuring even distribution.
Add the chopped green onions and stir everything together. Allow the mixture to simmer for about 5 minutes so the flavors can meld together.
Serve the black pepper chicken hot, alongside steamed rice or your favorite whole grain for a complete meal.
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 11.1 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 211 mg | 16% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2208 mg | 47% | |
*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.
