Low Sodium Pepper Chicken

Discover the perfect balance of flavor and nutrition with this Low Sodium Pepper Chicken recipe—a heart-healthy twist on a classic dish without sacrificing taste! Juicy, tender chicken breasts are seasoned with a bold blend of black pepper, garlic, onion, and paprika, then seared to golden perfection. The dish comes alive with vibrant, sautéed bell peppers and a rich, savory pan sauce made with low sodium chicken broth and a refreshing splash of lemon juice. Ready in just 45 minutes, this easy, one-pan recipe is perfect for weeknight dinners or meal prep, offering a guilt-free, low-sodium alternative for anyone watching their salt intake. Garnish with fresh parsley for a bright, herbaceous finish and serve alongside your favorite whole grains or a simple green salad for a wholesome, satisfying meal.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 2 teaspoons Freshly ground black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 2 tablespoons Olive oil
• 1 cup Low sodium chicken broth
• 2 large Bell peppers (red, yellow, or green), sliced
• 2 tablespoons Fresh parsley, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Place the chicken breasts on a cutting board and cover with plastic wrap. Using a meat mallet, gently pound the chicken to an even thickness of about 1/2 inch.

Step 2

In a small bowl, mix the black pepper, garlic powder, onion powder, and paprika. Sprinkle this spice blend evenly over both sides of the chicken breasts, pressing it in so it adheres well.

Step 3

Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the skillet.

Step 4

Cook the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely browned.

Step 5

Remove the chicken from the skillet and set it aside on a plate, covered with foil to keep warm.

Step 6

In the same skillet, add the sliced bell peppers. Sauté for about 3-4 minutes, or until they begin to soften.

Step 7

Pour the low sodium chicken broth into the skillet with the bell peppers, scraping any browned bits from the bottom of the pan with a wooden spoon.

Step 8

Return the chicken to the skillet, nestling it among the bell peppers. Reduce the heat to low and let everything simmer together for about 10 minutes.

Step 9

Add the lemon juice and half of the chopped parsley to the skillet, stirring to combine. Cook for an additional 2 minutes.

Step 10

Serve the chicken breasts hot, topped with the bell peppers and pan sauce. Garnish with the remaining fresh parsley before serving.

Nutrition Facts

Serving size	(1338.9g)

Amount per serving	% Daily Value*
Calories	1567.1

Total Fat 54.7g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 591.6mg	0%
Sodium 1086.4mg	0%
Total Carbohydrate 31.1g	0%
Dietary Fiber 10.3g	0%
Total Sugars 15.6g
Protein 224.3g	0%

Vitamin D 7.0IU	0%
Calcium 180.5mg	0%
Iron 10.5mg	0%
Potassium 2945.2mg	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: 32.5%

Protein: 59.3%

Carbs: 8.2%