Low Sodium Chicken Roti
Discover the vibrant flavors of this **Low Sodium Chicken Roti**, a healthier twist on a beloved classic. Perfect for those watching their sodium intake, this recipe combines succulent, marinated chicken breast with aromatic spices like cumin, coriander, turmeric, and paprika for a bold taste. Simmered in creamy coconut milk and brightened with fresh lime juice, the chicken is nestled in soft, homemade whole wheat roti that’s easy to prepare and naturally low in salt. Packed with fresh ingredients such as minced garlic, ginger, red bell peppers, and cilantro, this dish is both wholesome and comforting. With just 65 minutes total prep and cook time, this heart-healthy recipe is sure to be a hit at your dinner table. Ideal for meal preps or quick family dinners, this **low-sodium chicken roti** brings together balanced nutrition and irresistible flavor in every bite.
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Recipe Information
Ingredients
- 500 grams Boneless skinless chicken breast
- 2 tablespoons Olive oil
- 4 cloves Fresh garlic, minced
- 1 tablespoon Fresh ginger, minced
- 1 medium Red bell pepper, sliced
- 0.5 cup Fresh cilantro, chopped
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Paprika
- 400 milliliters Coconut milk
- 2 tablespoons Fresh lime juice
- 2 cups Whole wheat flour
- 0.75 cup Water
- 1 teaspoon Baking powder
- 1 teaspoon Honey
Instructions
In a large bowl, combine the chicken breast, minced garlic, minced ginger, cumin powder, coriander powder, turmeric powder, and paprika.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the marinated chicken and sauté until fully cooked, about 6-8 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and sauté the sliced bell pepper until softened, about 5 minutes.
Reduce heat to low, return the chicken to the skillet, and stir in the coconut milk. Simmer for 5 minutes until the sauce has thickened.
Add the fresh lime juice and chopped cilantro to the skillet. Mix well and adjust the seasoning to taste, if necessary, by adding more lime juice.
For the roti: In a large mixing bowl, combine the whole wheat flour and baking powder.
Gradually add water and honey to the flour mixture, mixing until a dough forms. Knead the dough for about 5 minutes until it is smooth and elastic.
Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball into a thin circle using a rolling pin.
Heat a non-stick skillet over medium heat. Cook each roti for about 1-2 minutes on each side or until cooked through and lightly golden brown.
Serve the chicken mixture wrapped in the freshly made roti with additional chopped cilantro if desired.
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 380 mg | 126% | |
| Sodium | 903 mg | 39% | |
| Total Carbohydrate | 240.0 g | 87% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 42.3 g | ||
| Protein | 176.0 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3174 mg | 68% | |
*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.
