Low Sodium Chicken Jalfrezi
Indulge in the vibrant flavors of this Low Sodium Chicken Jalfrezi, a wholesome twist on the classic Indian-inspired dish. Perfect for those seeking a heart-healthy option, this recipe combines tender chicken breast, colorful bell peppers, and fragrant spices like cumin, turmeric, and garam masala to create a comforting yet zesty delight. With the addition of fresh ginger, garlic, and a splash of tangy lemon juice, every bite bursts with bold flavor while keeping sodium levels in check. Simmered in a low sodium chicken broth, this dish achieves a rich, aromatic sauce that's perfect for pairing with steamed rice or low-sodium naan bread. Ready in just 45 minutes, this low-sodium, nutrient-packed recipe will become your go-to for flavorful family dinners or entertaining guests!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 2 tablespoons Vegetable oil
- 4 Garlic cloves, minced
- 2 tablespoons Ginger, minced
- 1 Large onion, sliced
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 2 Tomatoes, chopped
- 1 Green chili, sliced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric
- 1 teaspoon Paprika
- 1 teaspoon Garam masala
- 250 milliliters Low sodium chicken broth
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Cut the chicken breast into bite-sized cubes and set aside.
Heat the vegetable oil in a large pan over medium heat.
Add the minced garlic and ginger to the pan, sauté for 1-2 minutes until fragrant.
Add the sliced onion to the pan and cook until softened, about 3-4 minutes.
Increase the heat to high, add the chicken cubes, and cook until the chicken starts to turn golden brown, about 5-7 minutes.
Add the sliced red and green bell peppers, chopped tomatoes, and sliced green chili to the pan, stir well to combine.
Sprinkle the ground cumin, ground coriander, turmeric, paprika, and garam masala over the mixture, stir to coat the chicken and vegetables in the spices.
Pour in the low sodium chicken broth, bring to a simmer, then reduce the heat to medium-low. Cover and cook for 10-15 minutes, or until the chicken is fully cooked and the sauce has thickened.
Once cooked, stir in the chopped cilantro and lemon juice, taste, and adjust seasonings if necessary.
Serve hot with steamed rice or low-sodium naan bread.
Nutrition Facts
Calories |
1293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 21.6 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 242 mg | 19% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2969 mg | 63% | |
*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.
