Low Sodium Pepper Chicken
Savor the bold flavors of Low Sodium Pepper Chicken, a heart-healthy twist on a classic favorite that's bursting with aromatic spices and vibrant colors. This recipe features tender, juicy chicken breasts seasoned with a fragrant blend of black pepper, garlic powder, onion powder, and paprika, all seared to perfection in a skillet. Complemented by sautéed bell peppers and simmered in a rich low-sodium chicken broth, this dish strikes the perfect balance of flavor and nutrition. A splash of fresh lemon juice and a sprinkle of parsley add a bright, zesty finish. Ready in just 45 minutes and ideal for a family dinner, this wholesome, low sodium delight is a must-try for anyone seeking healthier yet satisfying comfort food. Perfect for those looking for an easy, guilt-free chicken recipe loaded with natural color and flavor!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 teaspoons Freshly ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 cup Low sodium chicken broth
- 2 large Bell peppers (red, yellow, or green), sliced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Place the chicken breasts on a cutting board and cover with plastic wrap. Using a meat mallet, gently pound the chicken to an even thickness of about 1/2 inch.
In a small bowl, mix the black pepper, garlic powder, onion powder, and paprika. Sprinkle this spice blend evenly over both sides of the chicken breasts, pressing it in so it adheres well.
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the skillet.
Cook the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely browned.
Remove the chicken from the skillet and set it aside on a plate, covered with foil to keep warm.
In the same skillet, add the sliced bell peppers. Sauté for about 3-4 minutes, or until they begin to soften.
Pour the low sodium chicken broth into the skillet with the bell peppers, scraping any browned bits from the bottom of the pan with a wooden spoon.
Return the chicken to the skillet, nestling it among the bell peppers. Reduce the heat to low and let everything simmer together for about 10 minutes.
Add the lemon juice and half of the chopped parsley to the skillet, stirring to combine. Cook for an additional 2 minutes.
Serve the chicken breasts hot, topped with the bell peppers and pan sauce. Garnish with the remaining fresh parsley before serving.
Nutrition Facts
Calories |
1567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 15.6 g | ||
| Protein | 224.3 g | 449% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2945 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.
