Low Sodium Chicken in Red Sauce
Savor the bold flavors of this Low Sodium Chicken in Red Sauce, a heart-healthy recipe that doesn’t compromise on taste. Perfect for anyone watching their salt intake, this dish features tender, bite-sized chicken breast simmered in a rich and aromatic red sauce made from low sodium canned tomatoes, tomato paste, and a medley of dried herbs like oregano and basil. Fresh red bell peppers and onions add a natural sweetness to the sauce, while minced garlic lends a savory depth. Unsalted chicken broth keeps the dish moist and flavorful without adding sodium, and a sprinkle of fresh parsley provides a vibrant finish. Ready in just 45 minutes, this wholesome recipe pairs beautifully with steamed vegetables or whole-grain rice, making it an effortless yet nutritious dinner option.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 large, diced red bell pepper
- 400 grams low sodium canned tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 250 milliliters unsalted chicken broth
- 1 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Begin by cutting the chicken breasts into bite-sized pieces and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the finely chopped onion and minced garlic to the skillet, sautéing for 3-4 minutes until the onion becomes translucent.
Add the diced red bell pepper to the skillet and continue to sauté for another 3 minutes until the pepper begins to soften.
Stir in the low sodium canned tomatoes, including the juices, along with the tomato paste. Mix well to combine the ingredients.
Add the dried oregano, dried basil, and black pepper to the skillet, stirring to incorporate the spices into the sauce.
Pour in the unsalted chicken broth, bringing the mixture to a gentle simmer.
Add the chicken pieces to the skillet, ensuring they are submerged in the sauce.
Cover the skillet and let the chicken cook in the simmering sauce for about 20 minutes, or until the chicken is fully cooked and tender.
Adjust the seasoning to taste, if necessary, by adding more black pepper if desired.
Before serving, garnish the dish with freshly chopped parsley.
Serve hot with a side of steamed vegetables or whole grain rice for a complete meal.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 26.4 g | ||
| Protein | 165.3 g | 331% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 302 mg | 23% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3118 mg | 66% | |
*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.
