Low Sodium Chicken with Broccoli
Elevate your weeknight dinner routine with this nourishing Low Sodium Chicken with Broccoli recipe, a perfect blend of wholesome ingredients and bold flavors that prioritizes heart-healthy cooking. Tender, golden-browned chicken bites are paired with vibrant broccoli florets, sautéed in garlic and olive oil, then simmered in a light, zesty lemon-infused chicken stock for a refreshingly simple yet satisfying meal. Enhanced with a touch of black pepper, red pepper flakes, and fresh parsley, this dish is bursting with aromatic spices while being mindful of sodium content, making it ideal for those monitoring their salt intake. Ready in just 35 minutes, this quick and balanced recipe can be served on its own or alongside steamed rice or whole-grain pasta for a complete, delicious dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 cups Broccoli florets
- 2 tablespoons Olive oil
- 4 pieces Garlic cloves
- 1 cup Low sodium chicken stock
- 1 whole Lemon
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons Fresh parsley
Instructions
Begin by preparing your ingredients. Slice each chicken breast into bite-sized pieces. Mince the garlic and chop the parsley finely, set them aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces to the skillet in a single layer. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 6-8 minutes.
Remove the chicken from the skillet and set aside. Using the same skillet, add the remaining 1 tablespoon of olive oil.
Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant.
Add the broccoli florets to the skillet and stir well to coat them with the oil and garlic. Cook for about 5 minutes, or until the broccoli is bright green and tender-crisp.
Return the cooked chicken to the skillet with the broccoli. Pour in the low sodium chicken stock and the juice of the lemon you squeezed earlier.
Add black pepper and red pepper flakes to the skillet. Stir everything together, ensuring the chicken and broccoli are well coated with the stock and spices.
Reduce the heat to low and simmer for another 3-4 minutes to allow the flavors to meld together.
Sprinkle the chopped parsley over the chicken and broccoli before serving. Serve hot, optionally with a side of steamed rice or whole-grain pasta.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 485 mg | 21% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 4.8 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1158 mg | 25% | |
*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.
