Low Sodium Chicken Iskender

Savor the bold flavors of the Mediterranean with this Low Sodium Chicken Iskender, a healthy twist on a Turkish classic. Perfect for those seeking a heart-friendly meal without compromising on taste, this recipe features tender grilled chicken marinated in fragrant spices like paprika and cumin, paired with whole wheat pita bread for added fiber. A rich, unsalted butter-based tomato sauce and a refreshing Greek yogurt-mint sauce bring balance to the dish, while fresh parsley and optional diced tomatoes lend vibrant color and freshness. Easy to prepare in under an hour, this wholesome and flavorful meal is ideal for family dinners, offering all the joy of traditional Iskender kebab with significantly less sodium.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 2 tablespoons Red wine vinegar
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground black pepper
• 2 cloves Garlic, minced
• 200 grams Plain Greek yogurt
• 1 tablespoon Fresh lemon juice
• 1 tablespoon Mint leaves, finely chopped
• 1 tablespoon Tomato paste
• 200 milliliters Water
• 2 tablespoons Unsalted butter
• 2 pieces Whole wheat pita bread
• 1 tablespoon Fresh parsley, chopped
• 100 grams Fresh tomatoes, diced (optional)

Directions

Step 1

1. Begin by preparing the chicken marinade. In a mixing bowl, combine olive oil, red wine vinegar, paprika, cumin, ground black pepper, and minced garlic. Mix well.

Step 2

2. Slice the chicken breasts into thin strips and add them to the marinade. Ensure the chicken is well coated and set aside to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor.

Step 3

3. While the chicken is marinating, prepare the yogurt sauce. In a bowl, combine the Greek yogurt, lemon juice, and finely chopped mint leaves. Mix well and refrigerate until needed.

Step 4

4. To prepare the low sodium tomato sauce, in a saucepan over medium heat, melt the unsalted butter. Add the tomato paste and water, stirring to combine. Allow the mixture to simmer for 5-7 minutes until it thickens slightly. Set aside.

Step 5

5. Preheat a grill pan over medium-high heat. Grill the marinated chicken strips for 4-5 minutes on each side, or until fully cooked and no longer pink in the middle.

Step 6

6. While the chicken is grilling, lightly toast the whole wheat pita bread pieces until they are warm and slightly crisp.

Step 7

7. To assemble the Chicken Iskender, place pieces of toasted pita bread on the serving plates. Layer the grilled chicken strips on top.

Step 8

8. Drizzle the prepared tomato sauce over the chicken. Follow with a generous dollop of the yogurt sauce.

Step 9

9. Garnish with chopped fresh parsley and optionally, add diced fresh tomatoes for extra freshness and flavor.

Step 10

10. Serve immediately and enjoy your low sodium Chicken Iskender.

Nutrition Facts

Serving size	(1258.2g)

Amount per serving	% Daily Value*
Calories	1810.5

Total Fat 77.1g	0%
Saturated Fat 26.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 507mg	0%
Sodium 978.6mg	0%
Total Carbohydrate 88.4g	0%
Dietary Fiber 10.9g	0%
Total Sugars 16.0g
Protein 190.0g	0%

Vitamin D 5IU	0%
Calcium 394.0mg	0%
Iron 12.1mg	0%
Potassium 2389.9mg	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: 38.4%

Protein: 42.0%

Carbs: 19.6%