Heart-Healthy Chicken Rendang

Give your favorite Southeast Asian comfort food a heart-healthy twist with this flavorful Chicken Rendang recipe! Featuring tender, boneless chicken breast cooked in a rich yet lightened-up coconut milk sauce, this dish is infused with fragrant aromatics like lemongrass, ginger, and kaffir lime leaves. A blend of turmeric and coriander adds warmth and depth, while subtle sweetness from brown sugar balances the heat of red chilies. By using olive oil and low-sodium soy sauce, this crowd-pleasing rendang is both nutritious and guilt-free. Perfectly simmered to create a thick, indulgent sauce, this wholesome meal is finished with a burst of fresh lime and cilantro. Serve it over steamed jasmine rice or a side of vegetables for a deliciously satisfying dinner that’s good for your heart and your taste buds!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken breast
• 1 large Red onion
• 4 medium Garlic cloves
• 1 inch piece Fresh ginger
• 1 medium Lemongrass stalk
• 2 small Red chili
• 1 teaspoon Turmeric powder
• 1 teaspoon Ground coriander
• 200 ml Coconut milk (light)
• 3 large Kaffir lime leaves
• 1 small Cinnamon stick
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Brown sugar
• 1 tablespoon Olive oil
• 1 teaspoon Sea salt
• 2 tablespoons Fresh cilantro
• 1 medium Lime

Directions

Step 1

Cut the chicken breast into bite-sized pieces and set aside.

Step 2

In a food processor, blend the red onion, garlic, ginger, lemongrass, and red chilies into a smooth paste.

Step 3

Heat olive oil in a large pan over medium heat. Add the spice paste and sauté for 5-7 minutes until fragrant and slightly browned.

Step 4

Add turmeric and ground coriander to the paste and stir for an additional 2 minutes.

Step 5

Add the chicken pieces to the pan, stirring to coat them thoroughly with the spice mixture.

Step 6

Pour in the light coconut milk and mix well. Add the kaffir lime leaves and the cinnamon stick.

Step 7

Stir in the low-sodium soy sauce and brown sugar. Mix to combine all ingredients. Bring the mixture to a simmer.

Step 8

Lower the heat to medium-low and let the rendang cook uncovered for about 60 minutes, stirring occasionally, until the sauce is thick and the chicken is tender.

Step 9

Season with sea salt to taste.

Step 10

Remove from heat. Garnish with freshly chopped cilantro and a squeeze of lime juice before serving.

Nutrition Facts

Serving size	1118.8 grams (1118.8g)

Amount per serving	% Daily Value*
Calories	1312

Total Fat 42.70g	55%
Saturated Fat 15.50g	78%
Polyunsaturated Fat 1.40g
Cholesterol 425mg	142%
Sodium 3751mg	163%
Total Carbohydrate 69.20g	25%
Dietary Fiber 8.20g	29%
Total Sugars 20.10g
Protein 166.20g	332%

Vitamin D 25IU	125%
Calcium 261mg	20%
Iron 16mg	89%
Potassium 2045mg	44%

*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: 29.0%

Protein: 50.1%

Carbs: 20.9%