Low Sodium Herb Marinated Grilled Chicken
Elevate your weeknight dinners with this irresistible Low Sodium Herb Marinated Grilled Chicken! Bursting with fresh, herbaceous flavors, this heart-healthy recipe uses a vibrant marinade made from olive oil, fresh lemon juice, red wine vinegar, and a trio of aromatic herbs—rosemary, thyme, and parsley. A hint of honey adds subtle sweetness, while minced garlic and black pepper bring a savory punch, all without any added salt. Perfectly grilled to juicy perfection, the chicken is tender, flavorful, and ideal for a balanced, low-sodium diet. Ready in under 40 minutes (with minimal prep and cook time), this recipe is a breeze to make and pairs beautifully with a crisp side salad or roasted veggies. Whether you're meal-prepping or looking for a healthier grilling option, this dish is sure to become a new favorite.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Red wine vinegar
- 3 units Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Black pepper
- 2 teaspoons Honey
Instructions
In a large mixing bowl, combine the olive oil, lemon juice, red wine vinegar, minced garlic, rosemary, thyme, parsley, black pepper, and honey to create the marinade.
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch for more even cooking.
Add the chicken breasts to the bowl with the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for more flavor.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and let any excess drip off. Discard the marinade.
Lightly oil the grill grates to prevent sticking.
Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the chicken is cooked through and has reached an internal temperature of 165°F (74°C).
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing to retain its juices.
Serve the grilled chicken with a side of fresh vegetables or a salad for a complete meal.
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 524 mg | 23% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 12.4 g | ||
| Protein | 217.0 g | 434% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 132 mg | 10% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1978 mg | 42% | |
*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.
