Low Sodium Cilantro Chicken
Elevate your weeknight dinner game with this vibrant and heart-healthy recipe for Low Sodium Cilantro Chicken! Packed with fresh flavors, this dish combines juicy chicken breasts with a zesty marinade made from chopped cilantro, lime juice, garlic, cumin, and a touch of honey for natural sweetness. The absence of added salt is balanced beautifully by aromatic spices and salt-free chicken broth, making it perfect for those watching their sodium intake without compromising on taste. Simmered to perfection in a skillet, each bite promises tenderness and bold, citrusy notes. Garnished with creamy avocado slices and extra cilantro, this dish makes for a visually stunning and wholesome meal that’s ready in under an hour. Perfectly portioned for four servings, this recipe is a delicious and guilt-free option for your next family dinner or meal prep session!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Fresh cilantro, chopped
- 4 cloves Garlic cloves, minced
- 2 pieces Lime, zested and juiced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 teaspoons Honey
- 0.5 cup Salt-free chicken broth
- 1 piece Avocado, sliced
Instructions
In a large mixing bowl, combine the chopped cilantro, minced garlic, lime zest, lime juice, ground cumin, black pepper, olive oil, and honey. Stir the mixture until well combined to create the marinade.
Place the chicken breasts into a resealable bag or a shallow dish and pour over the cilantro marinade. Ensure each piece is well coated. Seal the bag or cover the dish, and let marinate in the refrigerator for at least 30 minutes to 2 hours for best results.
Preheat a large skillet over medium-high heat. Add a tablespoon of olive oil.
Once the skillet is hot, remove the chicken breasts from the marinade (reserve the marinade) and sear them in the pan for about 5 minutes on each side or until they are golden brown but not cooked through.
After searing, pour the reserved marinade and the salt-free chicken broth into the skillet with the chicken. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the skillet, and let simmer for 10-15 minutes, or until the chicken is fully cooked through and the internal temperature reaches 165°F (74°C).
Remove the skillet from the heat and let the chicken rest for a few minutes before serving.
Serve the cilantro chicken warm, garnished with additional chopped cilantro and slices of fresh avocado.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 586 mg | 25% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 16.6 g | ||
| Protein | 224.5 g | 449% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1480 mg | 31% | |
*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.
