Low Fat Strogonoff de Frango

Indulge in the comforting flavors of this Low Fat Strogonoff de Frango, a lighter twist on the classic Brazilian chicken stroganoff. This healthy recipe features tender chunks of seasoned chicken breast simmered in a rich and creamy sauce made with low-fat Greek yogurt, savory mushrooms, and a hint of Dijon mustard. The dish is balanced with the natural sweetness of tomato puree and fragranced with smoked paprika, all while keeping sodium in check with low-sodium ingredients. Quick and easy to prepare in just 40 minutes, it’s perfect for busy weeknights and serves beautifully over fluffy brown rice. Garnish with fresh parsley for a burst of color and freshness, making this guilt-free comfort food both satisfying and nutritious.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken breast
• 1 tablespoon Olive oil
• 1 medium Yellow onion, finely chopped
• 2 cloves Garlic cloves, minced
• 200 grams Tomato puree (low sodium)
• 150 grams Low-fat plain Greek yogurt
• 120 milliliters Low-sodium chicken broth
• 1 teaspoon Dijon mustard
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 200 grams Mushrooms, thinly sliced
• 2 tablespoons Chopped parsley (optional, for garnish)
• 2 cups Cooked brown rice (to serve)

Directions

Step 1

Cut the chicken breast into bite-sized cubes. Season with salt and black pepper.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the chicken cubes and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the chopped onion and cook for 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute, stirring frequently.

Step 4

Add the sliced mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until they release their moisture and begin to brown.

Step 5

Stir in the tomato puree, chicken broth, Dijon mustard, and paprika. Bring the mixture to a simmer and let it cook for 5 minutes.

Step 6

Reduce the heat to low and stir in the cooked chicken. Simmer gently for another 5 minutes to ensure the chicken is cooked through.

Step 7

Remove the skillet from the heat and allow it to cool slightly. Stir in the Greek yogurt carefully to avoid curdling, making sure the sauce becomes smooth and creamy.

Step 8

Taste and adjust seasoning with additional salt or pepper if necessary.

Step 9

Serve the Low Fat Strogonoff de Frango over cooked brown rice, garnished with chopped parsley if desired.

Nutrition Facts

Serving size	(1795.9g)

Amount per serving	% Daily Value*
Calories	1793.1

Total Fat 42.0g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 1.4g
Cholesterol 440mg	0%
Sodium 1818.8mg	0%
Total Carbohydrate 155.8g	0%
Dietary Fiber 17.7g	0%
Total Sugars 25.3g
Protein 194.9g	0%

Vitamin D 45IU	0%
Calcium 357.8mg	0%
Iron 10.5mg	0%
Potassium 3472.0mg	0%

*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.

Source of Calories

Fat: 21.2%

Protein: 43.8%

Carbs: 35.0%