Low Sodium Jerk Chicken Strips
Elevate your weeknight dinners with these flavorful Low Sodium Jerk Chicken Strips—perfectly spiced, oven-baked, and irresistibly tender! This healthy twist on traditional jerk chicken features a bold blend of aromatic seasonings like allspice, nutmeg, cinnamon, and cayenne, balanced by zesty lime juice and fresh ginger. Marinated to perfection and baked for a hands-off, low-sodium alternative, this recipe brings big Caribbean-inspired flavors without the salt overload. Ready in just 40 minutes, these chicken strips are ideal for meal prep or a quick, wholesome meal. Serve them with brown rice or a crisp green salad for a delicious, guilt-free feast that’s both nutritious and satisfying.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Lime juice
- 3 units Garlic cloves, minced
- 2 teaspoons Ground allspice
- 1 teaspoon Dried thyme
- 1 teaspoon Ground nutmeg
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Ground cayenne pepper
- 1 teaspoon Onion powder
- 2 units Scallions, chopped
- 1 tablespoon Fresh ginger, grated
Instructions
Cut the chicken breasts into strips, about 1 inch wide and 3-5 inches long.
In a large mixing bowl, combine the olive oil, low sodium soy sauce, lime juice, and minced garlic. Stir well to create a marinade.
Add the ground allspice, dried thyme, nutmeg, cinnamon, black pepper, cayenne pepper, and onion powder into the marinade. Mix thoroughly.
Add the chicken strips to the bowl and coat them evenly with the marinade. Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 1 hour, or overnight for a stronger flavor.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Arrange the marinated chicken strips on the prepared baking sheet in a single layer, leaving space between each strip.
Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
While the chicken is baking, heat a non-stick skillet over medium heat and add the chopped scallions and grated ginger. Sauté for 2-3 minutes until fragrant.
Remove the chicken from the oven and let it rest for 5 minutes. Optionally, lightly sauté the chicken strips with the scallions and ginger for an additional burst of flavor.
Serve the jerk chicken strips warm. They pair wonderfully with a side of brown rice or a fresh salad.
Nutrition Facts
Calories |
1483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 1669 mg | 73% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 1.9 g | ||
| Protein | 216.3 g | 433% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 206 mg | 16% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2160 mg | 46% | |
*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.
