Low Fat Salt and Pepper Chicken
Satisfy your cravings without the guilt with this flavorful Low Fat Salt and Pepper Chicken recipe! A lighter spin on a classic takeout favorite, this dish features tender strips of chicken breast seasoned with a fragrant blend of sea salt, freshly cracked black pepper, garlic powder, and onion powder. Tossed with vibrant red and green bell peppers and fresh spring onions, it’s all brought together with a silky, low-sodium soy sauce glaze. Ready in just 30 minutes, this quick and healthy dinner is perfect for busy weeknights. Serve over steamed rice or your favorite grain for a wholesome, restaurant-quality meal that doesn’t skimp on taste. Keywords: Low Fat Salt and Pepper Chicken, healthy chicken recipes, quick dinner ideas, low-sodium meals, high-protein recipes.
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Ingredients
- 500 grams Chicken breast
- 2 seconds Olive oil spray
- 1 teaspoon Sea salt
- 1 teaspoon Freshly cracked black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 medium Red bell pepper, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 2 stalks Spring onions, chopped
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Directions
Step 1
Slice the chicken breast into thin strips. Pat dry with a paper towel to remove excess moisture.
Step 2
In a small bowl, mix together sea salt, black pepper, garlic powder, and onion powder. Use this blend to season the chicken strips evenly.
Step 3
Spray a large non-stick skillet with olive oil spray and heat over medium-high heat.
Step 4
Once the skillet is hot, add the seasoned chicken strips. Cook for 5-7 minutes, stirring frequently, until the chicken is lightly browned and cooked through. Remove the chicken from the skillet and set aside.
Step 5
In the same skillet, add a bit more olive oil spray if necessary, then add the sliced red and green bell peppers. Sauté for 3-4 minutes until slightly softened.
Step 6
Return the chicken to the skillet and add the chopped spring onions. Stir well to combine.
Step 7
In a small bowl, mix the low-sodium soy sauce, cornstarch, and water to create a smooth slurry.
Step 8
Pour the slurry over the chicken and vegetables in the skillet. Continue to cook, stirring constantly, until the sauce thickens and everything is well coated.
Step 9
Taste and adjust seasoning with more salt and pepper if necessary.
Step 10
Serve hot over a bed of steamed rice or with your choice of side.
Nutrition Facts
| Serving size | (871.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 849.9 |
| Total Fat 19.2g | 0% |
| Saturated Fat 4.5g | 0% |
| Polyunsaturated Fat 2.5g | |
| Cholesterol 430mg | 0% |
| Sodium 4982.3mg | 0% |
| Total Carbohydrate 24.6g | 0% |
| Dietary Fiber 7.0g | 0% |
| Total Sugars 9.9g | |
| Protein 147.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 129.4mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 2079.1mg | 0% |
Source of Calories