Low Sodium Broccoli Chicken
Elevate your weeknight dinner game with this flavorful and heart-healthy Low Sodium Broccoli Chicken recipe! Packed with tender, juicy chicken cutlets and vibrant broccoli florets, this dish is a nutrient-rich powerhouse that doesn't skimp on taste. Marinated in a zesty blend of olive oil, lemon juice, and aromatic spices like garlic powder, onion powder, and thyme, the chicken is pan-seared to golden perfection. Steamed in low-sodium chicken broth, the broccoli becomes tender-crisp, soaking up all the savory goodness. Ready in just 35 minutes, this one-pan meal is perfect for anyone looking to enjoy a wholesome, low-salt option that's big on flavor but light on sodium. Ideal for meal prep or a quick, comforting dinner, it’s simplicity at its most delicious!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 4 cups broccoli florets
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 0.5 cup low sodium chicken broth
Instructions
Trim any excess fat from the chicken breasts, then slice them into thin cutlets for even cooking.
In a bowl, mix together olive oil, lemon juice, garlic powder, onion powder, dried thyme, black pepper, and red pepper flakes to create the marinade.
Add the chicken cutlets to the marinade, turning to coat evenly. Let them marinate for at least 10 minutes.
Prepare the broccoli by chopping it into florets if not already done. Rinse under cold water and drain well.
Heat a large skillet over medium-high heat. Add the marinated chicken cutlets. Cook for 6 minutes, turning halfway, until cooked through and lightly browned.
Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add a splash of the chicken broth to deglaze, scraping up any brown bits for added flavor.
Reduce the heat to medium, then add the broccoli florets. Pour in the remaining chicken broth. Cover and cook for 4-5 minutes, until the broccoli becomes tender-crisp.
Return the chicken cutlets to the skillet, nestling them in with the broccoli.
Cover and cook for an additional 2-3 minutes until heated through.
Serve the chicken and broccoli warm with a sprinkle of extra black pepper if desired.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 5.4 g | ||
| Protein | 156.2 g | 312% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 260 mg | 20% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1378 mg | 29% | |
*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.
