Low Sodium Herb-Roasted Chicken Strips
Elevate your weeknight dinner game with these Low Sodium Herb-Roasted Chicken Strips, a flavorful and heart-healthy twist on a classic favorite. This recipe highlights the natural goodness of boneless, skinless chicken breasts, marinated in an aromatic blend of olive oil, garlic powder, onion powder, and herbs like thyme, rosemary, and oregano. A splash of lemon juice adds a zesty brightness, while ground black pepper enhances the savory notes—all without the need for added salt. Roasted to perfection in just 20 minutes, these chicken strips are tender, juicy, and beautifully golden brown. Perfect for meal prep or a wholesome family meal, pair them with roasted vegetables, a fresh salad, or your favorite whole-grain side for a balanced, low-sodium delight that doesn't compromise on flavor.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Rinse the chicken breasts under cold water and pat them dry with paper towels. Slice the breasts into evenly sized strips, approximately 1 inch wide.
In a large bowl, combine olive oil, garlic powder, onion powder, dried thyme, dried rosemary, dried oregano, ground black pepper, and lemon juice. Mix well to form a marinade.
Add the chicken strips to the bowl and toss them in the marinade, ensuring each strip is coated evenly.
Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 10 minutes, allowing the flavors to infuse into the meat.
Line a baking sheet with parchment paper or a silicone baking mat. Arrange the marinated chicken strips on the baking sheet in a single layer, making sure they do not overlap.
Roast the chicken strips in the preheated oven for 18-20 minutes, or until they are fully cooked and golden brown on the edges. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
Remove the chicken strips from the oven and let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist and tender.
Serve the low sodium herb-roasted chicken strips warm, garnished with additional herbs if desired, alongside your choice of vegetables, salad, or a whole-grain side dish.
Nutrition Facts
Calories |
1031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.5 g | ||
| Protein | 141.7 g | 283% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1261 mg | 27% | |
*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.
