Low Sodium Caulipower Chicken
Transform your weeknight dinners with this wholesome and flavorful **Low Sodium Caulipower Chicken** recipe! This heart-healthy twist on classic breaded chicken features juicy, lean chicken breasts coated in finely grated cauliflower florets, seasoned with a delicious blend of garlic powder, paprika, and oregano. With no added salt, the recipe is perfect for low-sodium diets without compromising on taste. A quick pan sear creates a golden, crispy crust, while baking locks in tenderness and flavor. Finished with a drizzle of zesty lemon juice and fresh parsley, this dish is as vibrant as it is nutritious. Serve it with steamed vegetables or a crisp green salad for a complete, guilt-free meal that’s ready in just an hour. Ideal for anyone looking for **low-sodium dinner recipes**, **healthy chicken alternatives**, or inventive ways to use cauliflower—this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 pound Cauliflower florets
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 tablespoons fresh, chopped Parsley
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the cauliflower florets into a food processor and pulse until finely grated, resembling rice. Transfer to a bowl and set aside.
In a separate bowl, beat the eggs and add garlic powder, onion powder, black pepper, paprika, and dried oregano. Mix well.
Dip each chicken breast into the egg mixture, ensuring all surfaces are covered.
Press each egg-coated chicken breast firmly into the grated cauliflower, ensuring a full, even coating forms on each piece.
Heat olive oil in a large skillet over medium-high heat. Sear the cauliflower-coated chicken breasts for 3 minutes on each side or until a golden crust begins to form.
Transfer the chicken breasts onto the prepared baking sheet and drizzle with lemon juice.
Bake in the preheated oven for 25-30 minutes or until the internal temperature of the chicken reaches 165°F (75°C).
Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.
Enjoy your low-sodium caulipower chicken alongside your favorite steamed vegetables or a fresh salad.
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 10.1 g | ||
| Protein | 236.4 g | 473% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 268 mg | 21% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1692 mg | 36% | |
*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.
