Low Sodium Chili Chicken
Discover bold flavors with our Low Sodium Chili Chicken, a healthier take on a classic spicy favorite! Perfectly tender chicken breast pieces are simmered in a vibrant medley of garlic, ginger, chili powder, and paprika, all brought together with a tangy low-sodium tomato-based sauce. Fresh bell peppers add a pop of color and crunch, while lime juice and cilantro lend a zesty, aromatic finish. This heart-healthy recipe is quick to prepare, taking only 20 minutes of prep time and 40 minutes to cook, making it an ideal option for weeknight dinners or meal prep. Serve it with steamed rice or a crisp salad for a nutritious, satisfying dish your taste buds will adore. Packed with flavor and minus the excess sodium, this Low Sodium Chili Chicken is the perfect guilt-free indulgence.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 cup Low sodium chicken broth
- 2 tablespoons Tomato paste
- 1 large Red bell pepper, diced
- 1 large Green bell pepper, diced
- 2 tablespoons Chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 medium Lime, juice
Instructions
Begin by preparing the chicken breasts. Cut each breast into bite-sized pieces and set aside.
Heat the olive oil in a large skillet over medium heat. Once hot, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Add the chicken pieces to the skillet and cook for about 5-7 minutes until the chicken is browned on all sides.
Add the chili powder, cumin powder, paprika, and black pepper to the chicken. Stir well to coat the chicken evenly with the spices.
Pour the low sodium chicken broth and add the tomato paste into the skillet. Stir to combine the ingredients thoroughly and bring the mixture to a simmer.
Add the diced red and green bell peppers to the skillet. Stir well and let simmer for about 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Adjust the seasoning to taste, considering personal dietary needs for sodium intake.
Once done, remove the skillet from heat. Stir in the freshly squeezed lime juice and sprinkle with chopped cilantro.
Serve the low sodium chili chicken hot with a side of steamed rice or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1394 mg | 61% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 17.7 g | ||
| Protein | 226.8 g | 454% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 220 mg | 17% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3322 mg | 71% | |
*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.
