Low Sodium Greek Chicken
Elevate weeknight dinners with this flavorful recipe for Low Sodium Greek Chicken, a dish that’s as wholesome as it is satisfying. Tender, juicy chicken breasts are marinated in a zesty blend of olive oil, lemon juice, garlic, and aromatic herbs like oregano and thyme, creating a Mediterranean-inspired masterpiece without the extra salt. Fresh seasonal vegetables—cherry tomatoes, cucumber, and red onion—are roasted alongside the chicken for added depth of flavor, while a splash of unsalted chicken broth keeps the dish moist and savory. Garnished with vibrant parsley and optional crumbles of feta cheese, this heart-healthy meal is ready in under an hour. Perfect for those seeking lower sodium options without compromising on taste, serve this simple yet elegant entrée with a side salad or whole grains for a balanced and refreshing dinner that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 3 pieces Garlic cloves, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried thyme
- 2 tablespoons Fresh parsley, chopped
- 1.5 cups Cherry tomatoes, halved
- 1 small Red onion, thinly sliced
- 1 medium Cucumber, sliced
- 1 tablespoon Fresh dill, chopped
- 0.5 cup Unsalted chicken broth
- 0.25 cup Feta cheese, crumbled (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, ground black pepper, and dried thyme.
Add the chicken breasts to the bowl and marinate for at least 10 minutes, or up to 1 hour in the refrigerator for more flavor.
Heat a large ovenproof skillet over medium-high heat. Add the marinated chicken breasts and sear for about 2-3 minutes on each side until golden brown.
Remove the skillet from heat. Add unsalted chicken broth alongside the chicken breasts in the skillet.
Scatter cherry tomatoes, red onion, cucumber, and fresh dill around the chicken in the skillet.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Once cooked, remove the skillet from the oven. Let it rest for a few minutes.
Garnish with chopped fresh parsley and, if desired, sprinkle with crumbled feta cheese.
Serve hot and enjoy your low sodium Greek chicken with a side salad or whole grain of choice.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 15.3 g | ||
| Protein | 231.3 g | 463% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 531 mg | 41% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3127 mg | 67% | |
*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.
