Low Sodium Chicken Iskender
Savor the rich flavors of this *Low Sodium Chicken Iskender*, a healthier twist on the classic Turkish dish. Tender strips of marinated chicken breast are infused with aromatic spices like paprika and cumin, then perfectly grilled for a smoky, charred finish. Served over warm, toasted whole wheat pita bread and layered with a luscious low-sodium tomato sauce, this dish is completed with a refreshing minty Greek yogurt drizzle. With no added salt, it’s perfect for those watching their sodium intake, yet it doesn’t skimp on bold Mediterranean flavors. Garnished with fresh parsley and optionally topped with juicy tomatoes, this wholesome, lightened-up version of Chicken Iskender is an impressive, easy-to-make delight that’s ready in under an hour.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground black pepper
- 2 cloves Garlic, minced
- 200 grams Plain Greek yogurt
- 1 tablespoon Fresh lemon juice
- 1 tablespoon Mint leaves, finely chopped
- 1 tablespoon Tomato paste
- 200 milliliters Water
- 2 tablespoons Unsalted butter
- 2 pieces Whole wheat pita bread
- 1 tablespoon Fresh parsley, chopped
- 100 grams Fresh tomatoes, diced (optional)
Instructions
1. Begin by preparing the chicken marinade. In a mixing bowl, combine olive oil, red wine vinegar, paprika, cumin, ground black pepper, and minced garlic. Mix well.
2. Slice the chicken breasts into thin strips and add them to the marinade. Ensure the chicken is well coated and set aside to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor.
3. While the chicken is marinating, prepare the yogurt sauce. In a bowl, combine the Greek yogurt, lemon juice, and finely chopped mint leaves. Mix well and refrigerate until needed.
4. To prepare the low sodium tomato sauce, in a saucepan over medium heat, melt the unsalted butter. Add the tomato paste and water, stirring to combine. Allow the mixture to simmer for 5-7 minutes until it thickens slightly. Set aside.
5. Preheat a grill pan over medium-high heat. Grill the marinated chicken strips for 4-5 minutes on each side, or until fully cooked and no longer pink in the middle.
6. While the chicken is grilling, lightly toast the whole wheat pita bread pieces until they are warm and slightly crisp.
7. To assemble the Chicken Iskender, place pieces of toasted pita bread on the serving plates. Layer the grilled chicken strips on top.
8. Drizzle the prepared tomato sauce over the chicken. Follow with a generous dollop of the yogurt sauce.
9. Garnish with chopped fresh parsley and optionally, add diced fresh tomatoes for extra freshness and flavor.
10. Serve immediately and enjoy your low sodium Chicken Iskender.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 16.0 g | ||
| Protein | 190.0 g | 380% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 394 mg | 30% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2390 mg | 51% | |
*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.
