Low Sodium Shredded Chicken in Tomato Sauce
Enjoy a hearty and health-conscious meal with this Low Sodium Shredded Chicken in Tomato Sauce, a flavorful spin on classic comfort food. Featuring tender, juicy chicken simmered in a rich tomato sauce made with no-salt-added crushed tomatoes, aromatic garlic, and a hint of red wine vinegar, this recipe is perfect for anyone looking to reduce their sodium intake without compromising on taste. Fresh basil and a dash of paprika add vibrant, bold flavors to the dish, making it versatile enough to serve over rice, pasta, or as a taco or sandwich filling. Ready in under an hour, this easy, one-skillet recipe delivers big on both nutrition and flavor, making it an excellent choice for a wholesome weeknight dinner or meal prep.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 28 ounces Canned no-salt-added crushed tomatoes
- 1 cup No-salt-added chicken broth
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Red wine vinegar
- 0.25 cup Fresh basil leaves, chopped
Instructions
Place the chicken breasts on a cutting board. Using a sharp knife, cut each breast in half lengthwise to ensure even cooking.
In a large skillet over medium heat, warm the olive oil. Once hot, add the chopped onion. Sauté for about 5 minutes or until the onion becomes translucent.
Add the minced garlic to the skillet and sauté for another minute, taking care not to burn the garlic.
Pour in the canned crushed tomatoes and chicken broth. Stir to combine the ingredients.
Season the sauce by adding dried oregano, ground black pepper, and paprika. Stir well to mix the spices into the sauce.
Add the chicken breasts to the skillet, ensuring they are submerged in the sauce. Bring the sauce to a gentle simmer.
Reduce the heat to low, cover the skillet, and let the chicken cook for 20-25 minutes, or until thoroughly cooked and tender. You should be able to shred them easily with two forks.
Once the chicken is done, remove it from the skillet and place it onto a clean plate. Using two forks, shred the chicken into bite-sized pieces.
Return the shredded chicken to the skillet and stir to coat it in the tomato sauce.
Add the red wine vinegar and fresh basil leaves to the skillet. Stir everything together and allow it to simmer for an additional 5 minutes to marry the flavors.
Serve the low sodium shredded chicken in tomato sauce hot, as a filling for tacos, over pasta, rice, or as a sandwich filling.
Nutrition Facts
Calories |
1567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 631 mg | 27% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 34.3 g | ||
| Protein | 229.9 g | 460% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 327 mg | 25% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4166 mg | 89% | |
*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.
