Low Sodium Grilled Chicken with Bell Peppers
Savor the vibrant flavors of this **Low Sodium Grilled Chicken with Bell Peppers**, a healthy and delicious dish that’s perfect for any meal. Juicy, marinated chicken breasts are infused with a zesty blend of olive oil, lemon juice, garlic, and herbs like oregano and thyme, then grilled to perfection for smokiness and tenderness. A colorful trio of red, yellow, and green bell peppers are charred alongside the chicken, adding a sweet, caramelized flavor that complements the dish beautifully. With no added salt, this recipe is heart-friendly without compromising on taste. Quick to prepare and packed with fresh, wholesome ingredients, it’s an easy, low-sodium dinner idea that pairs wonderfully with a crisp green salad or hearty quinoa. Whether you’re hosting a cookout or need a weeknight dinner that’s both nutritious and flavorful, this grilled chicken recipe checks all the boxes!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves fresh garlic cloves, minced
- 0.5 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Instructions
In a large bowl, combine olive oil, lemon juice, minced garlic, ground black pepper, dried oregano, and dried thyme. Whisk the ingredients together to create a marinade.
Place the chicken breasts in the bowl, ensuring each piece is well coated with the marinade. Cover and let marinate in the refrigerator for at least 30 minutes, or overnight for best results.
While the chicken is marinating, prepare the bell peppers by slicing them into 1-inch wide strips, removing the seeds and core.
Preheat your grill or grill pan over medium-high heat.
Remove the chicken from the marinade and let any excess drip off. Grill the chicken breasts on the preheated grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
In the last 5 minutes of the chicken cooking time, add the sliced bell peppers to the grill. Grill the peppers, turning occasionally, until they are charred and tender.
Remove the chicken and bell peppers from the grill. Let the chicken rest for 5 minutes before slicing.
Serve the grilled chicken breasts topped with the charred bell peppers. Garnish with freshly chopped parsley.
Enjoy your low sodium grilled chicken with a side of your choice, such as a fresh green salad or whole grain quinoa.
Nutrition Facts
Calories |
1703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 540 mg | 23% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 10.4 g | ||
| Protein | 222.5 g | 445% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 172 mg | 13% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3097 mg | 66% | |
*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.
