Heart-Healthy Angry Chicken

Spice up your mealtime with this "Heart-Healthy Angry Chicken," a fiery yet wholesome dish perfect for anyone seeking bold flavors without compromising nutrition. Tender, boneless chicken breasts are coated in a lively blend of cayenne pepper, red chili flakes, and garlic, then simmered in a fragrant, low-sodium chicken broth infused with lemon juice and oregano. Packed with fresh veggies like wilted baby spinach and juicy cherry tomatoes, this recipe is as vibrant as it is healthy. Finished with a sprinkle of fresh parsley and served with your favorite whole grain, this nutrient-packed dinner ticks all the boxes—low-fat, high-flavor, and perfect for a balanced diet. Ideal for busy weeknights, it comes together in just 45 minutes, making it an easy choice for a satisfying and heart-smart 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 tablespoons olive oil
• 3 garlic cloves, minced
• 2 teaspoons red chili flakes
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon cayenne pepper
• 1 cup low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 5 cups baby spinach
• 2 cups cherry tomatoes, halved
• 0.25 cup fresh parsley, chopped
• 0.5 teaspoon salt

Directions

Step 1

Begin by preparing the chicken breasts; season them with salt, black pepper, and cayenne pepper. Rub the spices into the meat to ensure even coating.

Step 2

In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and sear them on both sides until golden brown, about 4 minutes per side.

Step 3

Remove the chicken from the skillet and set it aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Add minced garlic and red chili flakes, stirring constantly to prevent the garlic from burning. Sauté for about 1 minute until fragrant.

Step 5

Pour in the low-sodium chicken broth and add the lemon juice and dried oregano. Stir well to combine.

Step 6

Return the chicken breasts to the skillet, covering them with the spicy broth mixture. Reduce the heat to low, cover the skillet, and let the chicken simmer for about 15 minutes until fully cooked and the internal temperature reaches 165°F (75°C).

Step 7

Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing.

Step 8

While the chicken rests, add the baby spinach and cherry tomatoes to the skillet. Cook for about 3 minutes until the spinach is wilted and the tomatoes are soft.

Step 9

Return the sliced chicken to the skillet, mixing it gently with the vegetables to coat with the sauce.

Step 10

Sprinkle fresh parsley over the top before serving.

Step 11

Serve the heart-healthy angry chicken warm, paired with your favorite whole grain like quinoa or brown rice for a complete meal.

Nutrition Facts

Serving size	1518.4 grams (1518.4g)

Amount per serving	% Daily Value*
Calories	1562

Total Fat 55.30g	71%
Saturated Fat 11.50g	57%
Polyunsaturated Fat 2.70g
Cholesterol 592mg	197%
Sodium 1933mg	84%
Total Carbohydrate 29.70g	11%
Dietary Fiber 11.20g	40%
Total Sugars 10.60g
Protein 227.20g	454%

Vitamin D 7IU	35%
Calcium 422mg	32%
Iron 17mg	94%
Potassium 3178mg	68%

*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: 32.6%

Protein: 59.6%

Carbs: 7.8%