Low Sodium Chicken with Broccoli
Savor the simplicity and healthfulness of this Low Sodium Chicken with Broccoli, a light yet flavorful dish that's perfect for weeknight dinners or meal prep. Featuring tender, bite-sized chicken pieces and vibrant broccoli florets sautéed in aromatic garlic and olive oil, this recipe is elevated with a splash of fresh lemon juice and a touch of red pepper flakes for a subtle kick. The secret to its rich flavor lies in using low sodium chicken stock, making it a heart-smart option without compromising on taste. Ready in just 35 minutes, this easy skillet meal is garnished with fresh parsley for a refreshing pop of color and pairs beautifully with steamed rice or whole-grain pasta. Perfect for anyone seeking a nutrient-packed, low-salt alternative that doesn’t skimp on deliciousness!
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Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 cups Broccoli florets
- 2 tablespoons Olive oil
- 4 pieces Garlic cloves
- 1 cup Low sodium chicken stock
- 1 whole Lemon
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons Fresh parsley
Directions
Step 1
Begin by preparing your ingredients. Slice each chicken breast into bite-sized pieces. Mince the garlic and chop the parsley finely, set them aside.
Step 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces to the skillet in a single layer. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 6-8 minutes.
Step 3
Remove the chicken from the skillet and set aside. Using the same skillet, add the remaining 1 tablespoon of olive oil.
Step 4
Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant.
Step 5
Add the broccoli florets to the skillet and stir well to coat them with the oil and garlic. Cook for about 5 minutes, or until the broccoli is bright green and tender-crisp.
Step 6
Return the cooked chicken to the skillet with the broccoli. Pour in the low sodium chicken stock and the juice of the lemon you squeezed earlier.
Step 7
Add black pepper and red pepper flakes to the skillet. Stir everything together, ensuring the chicken and broccoli are well coated with the stock and spices.
Step 8
Reduce the heat to low and simmer for another 3-4 minutes to allow the flavors to meld together.
Step 9
Sprinkle the chopped parsley over the chicken and broccoli before serving. Serve hot, optionally with a side of steamed rice or whole-grain pasta.
Nutrition Facts
| Serving size | (968.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 949.4 |
| Total Fat 41.4g | 0% |
| Saturated Fat 7.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 295.8mg | 0% |
| Sodium 485.3mg | 0% |
| Total Carbohydrate 24.8g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 4.8g | |
| Protein 120.4g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 228.8mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 1158.4mg | 0% |
Source of Calories