Low Sodium Jerk Chicken Strips

Experience bold Caribbean flavors with this recipe for Low Sodium Jerk Chicken Strips, a healthier twist on a classic favorite that's perfect for weeknight dinners or meal prep. This dish brings together tender, oven-baked chicken strips marinated in a vibrant blend of low sodium soy sauce, fresh lime juice, garlic, and a sensational medley of spices including allspice, nutmeg, and cayenne for a fiery kick. The use of fresh ginger and scallions enhances the dish's depth while keeping it light and aromatic. Ready in under an hour and naturally low in sodium, these jerk chicken strips pair beautifully with brown rice or a crisp green salad for a wholesome meal that doesn’t sacrifice flavor. With its balance of bold, smoky heat and zesty freshness, this recipe is sure to become a new go-to for spice lovers seeking a healthier option.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 pounds Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 2 tablespoons Low sodium soy sauce
• 2 tablespoons Lime juice
• 3 units Garlic cloves, minced
• 2 teaspoons Ground allspice
• 1 teaspoon Dried thyme
• 1 teaspoon Ground nutmeg
• 1 teaspoon Ground cinnamon
• 1 teaspoon Ground black pepper
• 0.5 teaspoon Ground cayenne pepper
• 1 teaspoon Onion powder
• 2 units Scallions, chopped
• 1 tablespoon Fresh ginger, grated

Directions

Step 1

Cut the chicken breasts into strips, about 1 inch wide and 3-5 inches long.

Step 2

In a large mixing bowl, combine the olive oil, low sodium soy sauce, lime juice, and minced garlic. Stir well to create a marinade.

Step 3

Add the ground allspice, dried thyme, nutmeg, cinnamon, black pepper, cayenne pepper, and onion powder into the marinade. Mix thoroughly.

Step 4

Add the chicken strips to the bowl and coat them evenly with the marinade. Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 1 hour, or overnight for a stronger flavor.

Step 5

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 6

Arrange the marinated chicken strips on the prepared baking sheet in a single layer, leaving space between each strip.

Step 7

Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Step 8

While the chicken is baking, heat a non-stick skillet over medium heat and add the chopped scallions and grated ginger. Sauté for 2-3 minutes until fragrant.

Step 9

Remove the chicken from the oven and let it rest for 5 minutes. Optionally, lightly sauté the chicken strips with the scallions and ginger for an additional burst of flavor.

Step 10

Serve the jerk chicken strips warm. They pair wonderfully with a side of brown rice or a fresh salad.

Nutrition Facts

Serving size	(850.2g)

Amount per serving	% Daily Value*
Calories	1482.7

Total Fat 54.3g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 578.3mg	0%
Sodium 1669.2mg	0%
Total Carbohydrate 23.1g	0%
Dietary Fiber 6.1g	0%
Total Sugars 1.9g
Protein 216.3g	0%

Vitamin D 6.8IU	0%
Calcium 205.6mg	0%
Iron 9.1mg	0%
Potassium 2160.0mg	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: 33.8%

Protein: 59.8%

Carbs: 6.4%