- 1 Tbsp olive oil
- ½ cup onion, finely chopped
- 1 cup unsalted chicken broth
- 3 cloves minced garlic
- 1 lb. boneless, skinless chicken tenders, cut into bite-sized pieces
- 1 box frozen chopped broccoli or broccoli florets
- ½ cup Parmesan cheese
- Black pepper
- Heat olive oil in heavy saucepan. Saute onion and garlic until onion is translucent. Add the chicken and brown both sides. Add the chicken broth, bring to boil, then reduce heat, cover and simmer until the chicken is done. Remove the chicken to platter. Add the broccoli and cook until desired crisp-tender or tender (depending on your preference)
- Return the chicken to the pan and toss with the broccoli, parmesan cheese, and a sprinkle of pepper.
Our estimates assume the use of fresh chicken with only 3% sodium per serving (instead of chicken that has been infused with a high-sodium broth).
Note that sodium percentages depend on which daily reference you use. The estimated 132 mg of sodium per serving implies that one serving of this recipe provides:
– 5% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 9% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 13% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
