Low Sodium Mixed Grilled Meat Platter
Fire up the grill with this mouthwatering **Low Sodium Mixed Grilled Meat Platter**, a protein-packed feast that’s as hearty as it is heart-friendly! Featuring tender chicken breasts, juicy beef sirloin, and succulent pork tenderloin, this recipe brings out the best in every cut with a vibrant herb and lemon marinade. Infused with garlic, rosemary, thyme, and subtle smoky spices like paprika, it’s a flavorful, low sodium option perfect for anyone watching their salt intake. Grilled to perfection and finished with an optional sprinkle of Parmesan for a hint of umami, this dish is ideal for casual barbecues or an elegant summer gathering. Serve alongside grilled veggies or a crisp, fresh salad for a balanced, low sodium meal that’s sure to impress!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 pound Beef sirloin steak
- 1 pound Pork tenderloin
- 4 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 4 cloves Garlic, minced
- 2 tablespoons Fresh rosemary, finely chopped
- 2 tablespoons Fresh thyme, finely chopped
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Onion powder
- 2 tablespoons Parmesan cheese, grated (optional)
Instructions
Pat the chicken breasts, beef sirloin, and pork tenderloin dry with paper towels to remove any excess moisture.
In a large mixing bowl, combine olive oil, fresh lemon juice, minced garlic, chopped rosemary, chopped thyme, black pepper, paprika, and onion powder. Mix well to form a marinade.
Place the chicken, beef, and pork in the bowl with the marinade. Use your hands or tongs to ensure all pieces are well-coated. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Preheat your grill to medium-high heat. Make sure the grates are clean and oiled to prevent sticking.
Remove the meats from the marinade and allow excess marinade to drip off. Grill the chicken breasts for about 7-8 minutes per side, the beef sirloin for about 4-5 minutes per side for medium-rare, and the pork tenderloin for about 5-6 minutes per side, turning occasionally to ensure even cooking.
Check for doneness using a meat thermometer: chicken should reach 165°F, beef should be about 145°F for medium-rare, and pork should also be at 145°F.
Once done, remove the meats from the grill and let them rest on a cutting board for about 5 minutes to allow juices to redistribute.
Slice the meats into desired portions. If using, sprinkle grated Parmesan cheese over the meats while they're still warm for added flavor.
Arrange the sliced meats on a platter. Serve warm, alongside your choice of low-sodium sides such as grilled vegetables or a fresh salad.
Nutrition Facts
Calories |
2713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 2213 mg | 96% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.1 g | ||
| Protein | 343.4 g | 687% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 311 mg | 24% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4615 mg | 98% | |
*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.
