Low Sodium Grilled Chicken with Vegetables
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
Ingredients
- 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
Instructions
In a large bowl, combine 2 tablespoons of olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, and ground black pepper.
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.
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.
Preheat the grill to medium-high heat.
Toss the sliced vegetables with 1 tablespoon of olive oil and 2 tablespoons of balsamic vinegar in a large bowl.
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.
Remove the chicken from the grill and let it rest for a few minutes before serving.
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.
Serve the grilled chicken with the vegetables on the side. Enjoy your delicious, low sodium meal!
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 574 mg | 25% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 30.8 g | ||
| Protein | 225.8 g | 452% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 240 mg | 18% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3739 mg | 80% | |
*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.
