Low Sodium Petti di Pollo
Savor the flavors of Italian-inspired cuisine with this Low Sodium Petti di Pollo, a heart-healthy twist on a classic chicken dish. This recipe features tender, marinated chicken breasts infused with olive oil, zesty lemon juice, garlic, and aromatic herbs like rosemary and oregano. Cooked to golden perfection and simmered in a creamy Greek yogurt and no-salt-added chicken broth sauce, this dish is brimming with vibrant, bold flavors while keeping sodium in check. Garnished with fresh parsley and a hint of lemon zest, it’s perfect for a wholesome weeknight dinner or entertaining guests. With just 20 minutes of prep and 30 minutes of cooking time, you’ll enjoy a light, flavorful meal served alongside roasted vegetables or a crisp salad. Try this low-sodium chicken recipe for a delicious, health-conscious option that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 cloves Garlic cloves, minced
- 2 teaspoons Fresh rosemary, chopped
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 0.5 cup Plain Greek yogurt
- 1 cup No-salt-added chicken broth
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
Instructions
Begin by flattening the chicken breasts to an even thickness of about 1/2 inch using a meat mallet. This step ensures even cooking.
In a shallow dish, combine the olive oil, lemon juice, minced garlic, chopped rosemary, black pepper, and dried oregano to create a marinade.
Place the chicken breasts in the marinade, making sure they are well covered. Let them marinate for at least 15 minutes, or up to 2 hours in the refrigerator for more intense flavor.
Preheat a large skillet over medium-high heat. Once hot, add the marinated chicken breasts to the skillet. Cook for 5-6 minutes on each side, or until golden brown and fully cooked through with an internal temperature of 165°F (74°C).
Remove the chicken breasts from the skillet and let them rest on a plate.
Reduce the heat to medium and add the Greek yogurt and no-salt-added chicken broth to the skillet. Stir well to combine and bring to a simmer.
Return the chicken breasts to the skillet with the sauce, spooning the sauce over the chicken. Continue to simmer for about 5 minutes to blend the flavors.
Before serving, garnish the chicken with chopped fresh parsley and a sprinkle of lemon zest. Serve hot with your choice of side dish, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.3 g | ||
| Protein | 230.2 g | 460% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 280 mg | 22% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2179 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.
