Low Fat Seaweed Chicken
Discover the perfect balance of flavor and health with this Low Fat Seaweed Chicken recipe, a deliciously light yet satisfying dish that features tender, marinated chicken breast infused with the umami-rich flavors of soy sauce, garlic, and ginger. Rehydrated seaweed adds a touch of oceanic depth and unique texture, while a hint of sesame oil brings aromatic complexity to the dish. This quick and easy recipe, ready in just 40 minutes, is ideal for those seeking a low-fat, high-protein meal with a nutrient-packed boost from seaweed. Garnished with fresh green onions, this dish is not only wholesome but also visually appealing, making it perfect for weeknight dinners or meal prep. Pair it with steamed rice or a fresh salad for a complete and satisfying meal!
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Ingredients
- 2 pieces Chicken breast
- 20 grams Dried seaweed (such as nori or wakame)
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 cloves Garlic
- 1 inch piece Ginger
- 2 stalks Green onions
- 0.5 teaspoon Black pepper
- 0 Cooking spray
Directions
Step 1
Rehydrate the dried seaweed by soaking it in a bowl of warm water for about 10 minutes, or until it becomes soft. Drain the water and squeeze out the excess moisture. Set the seaweed aside.
Step 2
Finely mince the garlic and ginger. Chop the green onions into small pieces and separate the white and green parts.
Step 3
In a small bowl, combine the soy sauce, rice vinegar, sesame oil, minced garlic, and minced ginger. Mix well to create the marinade.
Step 4
Place the chicken breasts in a shallow dish and pour the marinade over them. Make sure the chicken is evenly coated. Let them marinate for at least 15 minutes.
Step 5
Preheat a non-stick skillet over medium heat and lightly coat it with cooking spray.
Step 6
Place the marinated chicken breasts in the skillet and cook for about 6-8 minutes on each side or until fully cooked through and golden brown. Remove the chicken from the skillet and let it rest for a few minutes.
Step 7
Slice the cooked chicken into thin strips and transfer it back to the skillet.
Step 8
Add the rehydrated seaweed and the white parts of the green onions to the skillet. Stir-fry gently for 2-3 minutes until the seaweed is heated through and well combined with the chicken.
Step 9
Season with black pepper to taste and garnish with the green parts of the green onions.
Step 10
Serve immediately and enjoy your healthy and savory low-fat seaweed chicken dish.
Nutrition Facts
| Serving size | (368.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 592.0 |
| Total Fat 24.0g | 0% |
| Saturated Fat 4.3g | 0% |
| Polyunsaturated Fat 7.0g | |
| Cholesterol 206.4mg | 0% |
| Sodium 2395.1mg | 0% |
| Total Carbohydrate 18.8g | 0% |
| Dietary Fiber 3.5g | 0% |
| Total Sugars 1.9g | |
| Protein 78.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 210.6mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 1476.7mg | 0% |
Source of Calories