Low Sodium Savory Chicken Filling
Packed with robust flavors and crafted with health-conscious ingredients, this Low Sodium Savory Chicken Filling is a versatile recipe perfect for wraps, sandwiches, or stuffing. Tender shredded chicken breasts are infused with aromatic herbs like thyme and oregano, simmered in low-sodium chicken broth, and brightened with a hint of zesty lemon juice. A sautéed blend of garlic, onion, and diced red bell pepper enhances the dish with vibrant, crave-worthy flavors while ensuring it's nutritious and low in sodium. Finished with a sprinkle of fresh parsley for a burst of freshness, this quick and easy chicken filling is ideal for meal prep or a satisfying low-sodium dinner solution. Whether you're looking to reduce salt intake or simply enjoy wholesome comfort food, this recipe is sure to delight your taste buds and fit into any healthy lifestyle.
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 cup low sodium chicken broth
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 medium, diced red bell pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Begin by preparing the chicken breasts, trimming any excess fat, and seasoning lightly with black pepper.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3 minutes.
Add the chicken breasts to the skillet, searing each side for about 4-5 minutes until they are golden brown.
Reduce the heat slightly and pour the low sodium chicken broth into the skillet. Add dried thyme, oregano, and the remaining black pepper.
Cover the skillet with a lid and let the chicken simmer for about 15-20 minutes, turning occasionally, until fully cooked and tender.
Remove the chicken from the skillet and allow it to rest on a plate. Once slightly cooled, shred the chicken using two forks.
Return the shredded chicken to the skillet, along with the diced red bell pepper and lemon juice. Stir over medium heat for about 5 minutes to combine flavors and soften the bell pepper.
Once everything is well combined and the bell pepper is tender, stir in the fresh parsley.
Taste and adjust seasoning if necessary (keeping in mind to maintain low sodium).
Serve the chicken filling warm in your preferred dish, such as sandwiches, wraps, or as a stuffing.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 12.7 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 139 mg | 11% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1749 mg | 37% | |
*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.
