Low Sodium Chicken with Green Sauce
Elevate your dinner game with this Low Sodium Chicken with Green Sauce—a vibrant, heart-healthy recipe that doesn’t skimp on flavor. Perfectly seared and oven-baked boneless chicken breasts are seasoned with aromatic garlic powder and black pepper, then paired with a creamy, zesty green sauce made from ripe avocado, fresh cilantro, parsley, and a splash of lime juice. A hint of honey and a dash of red pepper flakes add the perfect balance of sweetness and spice to the sauce, creating a dish that's both satisfying and low in sodium. Quick enough for a weeknight dinner yet elegant enough for guests, this recipe is a must-try for those seeking nutritious yet indulgent options. Serve with a side of roasted vegetables or over a bed of quinoa for a complete meal bursting with fresh, herbaceous flavors.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 large Avocado
- 1 cup Fresh cilantro leaves
- 0.5 cup Fresh parsley leaves
- 3 tablespoons Lime juice
- 2 cloves Garlic cloves, minced
- 0.5 cup Low sodium chicken broth
- 0.5 teaspoon Ground cumin
- 1 teaspoon Honey
- 0.25 teaspoon Red pepper flakes
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with black pepper and garlic powder on both sides.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Add the chicken to the skillet and sear for 3-4 minutes on each side, or until golden brown. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of olive oil if needed, then add the minced garlic and cook until fragrant, about 1 minute.
Add the low sodium chicken broth to the skillet, scraping up any browned bits from the bottom.
Place the seared chicken back into the skillet and transfer it to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.
While the chicken is baking, prepare the green sauce. In a blender, combine the ripe avocado, cilantro, parsley, lime juice, cumin, honey, red pepper flakes, and blend until smooth. Add a tablespoon of water if the sauce is too thick.
Once the chicken is done, remove it from the oven and let it rest for a few minutes.
Slice the chicken and serve with a generous drizzle of the green sauce on top. Garnish with additional cilantro leaves if desired.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 910 mg | 40% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 10.2 g | ||
| Protein | 228.3 g | 457% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 435 mg | 33% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4289 mg | 91% | |
*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.
