Low Sodium Kapsalon
Savor the guilt-free indulgence of this *Low Sodium Kapsalon*, a healthier twist on the classic Dutch fast food favorite. This recipe features crispy oven-baked fries, perfectly spiced chicken strips, a sprinkle of melty low-sodium cheese, and a refreshing salad of crisp iceberg lettuce, juicy cherry tomatoes, and cucumber slices. The dish is finished with a zesty homemade Greek yogurt dressing infused with lemon and dill, creating the perfect balance of flavors. With no deep frying and salt-conscious ingredients, this low-sodium version of kapsalon offers a satisfying, layered meal that's both nutritious and packed with flavor. Ready in just an hour, it's an ideal option for a wholesome dinner without compromising on taste or indulgence!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 2 tablespoons Olive oil
- 300 grams Boneless chicken breast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 100 grams Low-sodium cheese
- 100 grams Iceberg lettuce
- 1 medium Cucumber
- 100 grams Cherry tomatoes
- 100 grams Greek yogurt
- 1 tablespoon Lemon juice
- 1 tablespoon Dill
- 1 tablespoon Fresh parsley
Instructions
Preheat the oven to 200°C (390°F).
Peel and cut the potatoes into thick strips for fries. Toss them with 1 tablespoon of olive oil and spread them evenly on a baking sheet.
Bake in the preheated oven for about 30 minutes, turning halfway, until golden and crispy.
Meanwhile, cut the chicken breast into thin strips. Mix the garlic powder, onion powder, paprika, and black pepper in a small bowl.
Coat the chicken strips with the spice mixture.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken and cook for about 8-10 minutes or until fully cooked.
Once the fries are done, layer them in the bottom of an oven-safe dish. Top with the cooked chicken strips.
Sprinkle the low-sodium cheese evenly over the top.
Return the dish to the oven for 5-7 minutes until the cheese is melted and bubbly.
While the cheese is melting, prepare the salad by shredding the lettuce, slicing the cucumber, and halving the cherry tomatoes.
In a small bowl, mix the Greek yogurt, lemon juice, and dill. Blend thoroughly for the dressing.
Once the cheese is melted, remove the dish from the oven. Top with the salad mixture.
Drizzle with the yogurt dressing and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 1276 mg | 55% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 17.2 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1001 mg | 77% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4555 mg | 97% | |
*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.
