Nutrition Facts for Low sodium grilled chicken with vegetables
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Low Sodium Grilled Chicken with Vegetables

Image of Low Sodium Grilled Chicken with Vegetables
Nutriscore Rating: 80/100

Savor the wholesome flavors of this **Low Sodium Grilled Chicken with Vegetables**, a healthy and vibrant dish perfect for any meal. Tender, juicy chicken breasts are marinated in a savory blend of olive oil, fresh herbs like rosemary and thyme, zesty lemon juice, and garlic, creating a bold flavor without the need for added salt. Paired with a colorful medley of grilled zucchini, red bell peppers, and red onion, tossed in a light balsamic and olive oil glaze, this dish is a delightful balance of smoky char and natural sweetness. Ready in under 45 minutes and packed with nutrients, this heart-healthy recipe is the ideal choice for those seeking a low-sodium, high-flavor meal. Perfect for weeknight dinners or weekend gatherings, it’s a crowd-pleasing option that proves healthy eating can be irresistibly delicious.

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Recipe Information

⏱️
Prep Time
20 min
πŸ”₯
Cook Time
25 min
πŸ•
Total Time
45 min
πŸ‘₯
Servings
4 servings
πŸ“Š
Difficulty
Medium

πŸ₯˜ Ingredients

12 items
  • 4 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 3 cloves garlic cloves, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon black pepper, ground
  • 2 medium zucchini, sliced into rounds
  • 2 medium red bell peppers, cut into strips
  • 1 large red onion, sliced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra olive oil for vegetables
πŸ’‘
Pro Tip: Read through all ingredients before starting to cook!

πŸ“ Instructions

9 steps
1

In a large bowl, combine 2 tablespoons of olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, and ground black pepper.

2

Add the chicken breasts to the marinade. Turn the chicken to coat it well, and let it marinate in the refrigerator for at least 30 minutes, preferably 1 hour.

3

While the chicken is marinating, prepare the vegetables: slice the zucchini into rounds, cut the red bell peppers into strips, and slice the red onion.

4

Preheat the grill to medium-high heat.

5

Toss the sliced vegetables with 1 tablespoon of olive oil and 2 tablespoons of balsamic vinegar in a large bowl.

6

Place the marinated chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice char.

7

Remove the chicken from the grill and let it rest for a few minutes before serving.

8

While the chicken is resting, grill the vegetables. Place them on the grill or in a grilling basket and cook for about 4-5 minutes, turning occasionally, until they are tender and lightly charred.

9

Serve the grilled chicken with the vegetables on the side. Enjoy your delicious, low sodium meal!

⚑
Cooking Tip: Take your time with each step for the best results!
445
cal
56.5g
protein
14.7g
carbs
16.8g
fat

Nutrition Facts

1 serving (418.8g)
Calories
445
% Daily Value*
Total Fat 16.8 g 21%
Saturated Fat 3.4 g 17%
Polyunsaturated Fat 0.0 g
Cholesterol 148 mg 49%
Sodium 144 mg 6%
Total Carbohydrate 14.7 g 5%
Dietary Fiber 3.4 g 12%
Total Sugars 8.4 g
Protein 56.5 g 113%
Vitamin D 0.0 mcg 0%
Calcium 61 mg 5%
Iron 2.5 mg 14%
Potassium 975 mg 21%

*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

13.5%%
51.9%%
34.6%%
Fat: 603 cal (34.6%%)
Protein: 907 cal (51.9%%)
Carbs: 235 cal (13.5%%)