Low Sodium Dill Crusted Chicken
Elevate your weeknight dinner game with this *Low Sodium Dill Crusted Chicken*, a flavorful and heart-healthy option that's as satisfying as it is simple to make. Tender boneless, skinless chicken breasts are coated in a vibrant blend of fresh dill, creamy Greek yogurt, zesty lemon, and garlic, then crusted with seasoned, unsalted panko breadcrumbs for a crispy, golden finish. With bold flavors and just the right touch of seasoning from paprika and black pepper, this dish is perfect for those watching their sodium intake without compromising on taste. Prep time is a breeze at just 15 minutes, making it a convenient option for any busy evening. Pair this light and herby chicken with roasted vegetables or a crisp garden salad for a wholesome, low-sodium meal your family will love.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cup fresh dill, chopped
- 0.25 cup plain Greek yogurt
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 cup unsalted panko breadcrumbs
- 2 tablespoons olive oil
- 0.5 teaspoon black pepper, ground
- 0.5 teaspoon paprika
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with a small amount of olive oil.
In a small bowl, combine the chopped fresh dill, plain Greek yogurt, lemon zest, and minced garlic. Mix until well combined to create the dill topping.
In a separate shallow bowl, combine the unsalted panko breadcrumbs with black pepper and paprika for the crust.
Rub each chicken breast with a thin layer of the dill mixture on both sides.
Press the chicken breasts into the panko mixture, coating each side evenly and press the breadcrumbs gently to help them adhere.
Place the breaded chicken breasts on the prepared baking sheet.
Drizzle olive oil over the top of the chicken breasts to help them brown and crisp in the oven.
Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the crust is golden brown. The internal temperature of the chicken should reach 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve the dill crusted chicken with your choice of side dishes like roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 6.4 g | ||
| Protein | 239.6 g | 479% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 471 mg | 36% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2981 mg | 63% | |
*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.
