Low Sodium Grilled Chicken with Gravy
Savor the perfect balance of health and flavor with this *Low Sodium Grilled Chicken with Gravy* recipe! Juicy, marinated chicken breasts are grilled to tender perfection, infused with the zesty essence of lemon juice, fragrant garlic powder, and earthy dried thyme. The star of the dish is a luscious homemade low-sodium gravy, crafted from unsalted chicken broth, a touch of butter, and freshly chopped parsley for a vibrant, herbaceous finish. Designed to be heart-healthy without sacrificing taste, this recipe is simple to prepare, making it a great choice for weeknight dinners or casual gatherings. Whether served alongside steamed vegetables or roasted potatoes, this low-sodium meal ensures every bite is wholesome, flavorful, and satisfying.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 2 cups unsalted chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 2 tablespoons fresh parsley
Instructions
In a bowl, combine olive oil, lemon juice, garlic powder, onion powder, black pepper, and dried thyme to create a marinade.
Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 2 hours, turning occasionally.
Preheat the grill to medium-high heat.
Remove the chicken from the marinade and discard any remaining marinade. Grill the chicken breasts for 6-7 minutes on each side or until they reach an internal temperature of 165°F and have nice grill marks.
While the chicken is grilling, prepare the gravy. In a small saucepan over medium heat, melt the unsalted butter.
Add the unsalted chicken broth to the saucepan and bring to a gentle simmer.
In a small bowl, mix cornstarch with water to create a slurry. Gradually whisk this slurry into the simmering broth. Continue to cook, stirring constantly, until the mixture thickens, about 2-3 minutes.
Remove gravy from heat and stir in freshly chopped parsley.
Serve the grilled chicken breasts hot with the low sodium gravy drizzled over the top.
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.9 g | ||
| Protein | 219.1 g | 438% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 137 mg | 11% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2047 mg | 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.
