Low Sodium Herb-Roasted Chicken Strips

Elevate weeknight dinners with these *Low Sodium Herb-Roasted Chicken Strips*, a flavorful, heart-healthy take on a classic family favorite. Marinated in a fragrant blend of garlic powder, onion powder, dried thyme, rosemary, oregano, and a splash of fresh lemon juice, these tender chicken strips are roasted to perfection, delivering maximum flavor with minimal salt. Quick to prepare and oven-roasted for a healthier finish, this recipe is perfect for those seeking a low-sodium protein option that doesn’t compromise on taste. Ready in just 35 minutes, these golden-brown chicken strips pair beautifully with roasted vegetables, a crisp salad, or whole grains, making them a versatile addition to any meal plan. Whether you're meal prepping or serving a crowd, this herb-infused dish promises to delight!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 1 teaspoon Dried oregano
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rinse the chicken breasts under cold water and pat them dry with paper towels. Slice the breasts into evenly sized strips, approximately 1 inch wide.

Step 3

In a large bowl, combine olive oil, garlic powder, onion powder, dried thyme, dried rosemary, dried oregano, ground black pepper, and lemon juice. Mix well to form a marinade.

Step 4

Add the chicken strips to the bowl and toss them in the marinade, ensuring each strip is coated evenly.

Step 5

Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 10 minutes, allowing the flavors to infuse into the meat.

Step 6

Line a baking sheet with parchment paper or a silicone baking mat. Arrange the marinated chicken strips on the baking sheet in a single layer, making sure they do not overlap.

Step 7

Roast the chicken strips in the preheated oven for 18-20 minutes, or until they are fully cooked and golden brown on the edges. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.

Step 8

Remove the chicken strips from the oven and let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist and tender.

Step 9

Serve the low sodium herb-roasted chicken strips warm, garnished with additional herbs if desired, alongside your choice of vegetables, salad, or a whole-grain side dish.

Nutrition Facts

Serving size	(505.3g)

Amount per serving	% Daily Value*
Calories	1031.2

Total Fat 44.7g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 341.5mg	0%
Total Carbohydrate 7.5g	0%
Dietary Fiber 1.9g	0%
Total Sugars 0.5g
Protein 141.7g	0%

Vitamin D 4.5IU	0%
Calcium 91.4mg	0%
Iron 5.6mg	0%
Potassium 1261.3mg	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: 40.3%

Protein: 56.7%

Carbs: 3.0%