Low Sodium Chicken Jalfrezi

Savor the vibrant flavors of this Low Sodium Chicken Jalfrezi, a healthier twist on the beloved classic Indian stir-fry. This recipe brings together tender, golden-brown chicken breast cubes with a medley of fresh, colorful vegetables like red and green bell peppers, juicy tomatoes, and fragrant green chili. A fragrant blend of spices including cumin, coriander, garam masala, and turmeric infuses the dish with warmth and depth, while a splash of low-sodium chicken broth keeps it light and flavorful. Finished with a bright burst of lemon juice and fresh cilantro, this one-pan wonder is perfect for those watching their sodium intake without compromising on taste. Ready in just 45 minutes and perfect over steamed rice or low-sodium naan, this dish is ideal for a quick, wholesome weeknight dinner.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken breast
• 2 tablespoons Vegetable oil
• 4 Garlic cloves, minced
• 2 tablespoons Ginger, minced
• 1 Large onion, sliced
• 1 Red bell pepper, sliced
• 1 Green bell pepper, sliced
• 2 Tomatoes, chopped
• 1 Green chili, sliced
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric
• 1 teaspoon Paprika
• 1 teaspoon Garam masala
• 250 milliliters Low sodium chicken broth
• 2 tablespoons Cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Cut the chicken breast into bite-sized cubes and set aside.

Step 2

Heat the vegetable oil in a large pan over medium heat.

Step 3

Add the minced garlic and ginger to the pan, sauté for 1-2 minutes until fragrant.

Step 4

Add the sliced onion to the pan and cook until softened, about 3-4 minutes.

Step 5

Increase the heat to high, add the chicken cubes, and cook until the chicken starts to turn golden brown, about 5-7 minutes.

Step 6

Add the sliced red and green bell peppers, chopped tomatoes, and sliced green chili to the pan, stir well to combine.

Step 7

Sprinkle the ground cumin, ground coriander, turmeric, paprika, and garam masala over the mixture, stir to coat the chicken and vegetables in the spices.

Step 8

Pour in the low sodium chicken broth, bring to a simmer, then reduce the heat to medium-low. Cover and cook for 10-15 minutes, or until the chicken is fully cooked and the sauce has thickened.

Step 9

Once cooked, stir in the chopped cilantro and lemon juice, taste, and adjust seasonings if necessary.

Step 10

Serve hot with steamed rice or low-sodium naan bread.

Nutrition Facts

Serving size	(1386.1g)

Amount per serving	% Daily Value*
Calories	1293.4

Total Fat 47.4g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 16.8g
Cholesterol 425mg	0%
Sodium 998.6mg	0%
Total Carbohydrate 49.1g	0%
Dietary Fiber 13.3g	0%
Total Sugars 21.6g
Protein 167.0g	0%

Vitamin D 25IU	0%
Calcium 241.7mg	0%
Iron 12.2mg	0%
Potassium 2968.8mg	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: 33.0%

Protein: 51.7%

Carbs: 15.2%