45+ Easy Friday Low Sodium Chicken Recipes Perfect for a Healthy Night

When it comes to healthy and delicious meals, many people are finding themselves needing to limit their sodium intake for better health.

For those who are navigating this dietary change, it can often feel like a challenge to create flavorful meals that don’t rely on salt. But fear not!

This collection of 45+ Friday Low Sodium Chicken Dinner Recipes proves that you don’t have to sacrifice taste to eat healthier.

From savory roasted chicken to hearty chicken stews, these recipes are designed to be satisfying, full of flavor, and kind to your heart. ‘

Whether you’re cooking for a family or just preparing a solo dinner, these dishes will help you enjoy a delicious Friday night dinner without compromising on health.

45+ Easy Friday Low Sodium Chicken Recipes Perfect for a Healthy Night

Adopting a low-sodium diet doesn’t mean you have to give up the comfort and enjoyment of a hearty chicken dinner.

With these 45+ Friday low-sodium chicken recipes, you can explore a variety of delicious, heart-healthy options that will make your Friday nights more exciting than ever.

Say goodbye to bland meals and hello to vibrant, flavorful dishes that support your health goals.

So, grab your apron and get ready to enjoy an array of tasty, low-sodium meals that will make every Friday feel like a celebration!

Grilled Lemon Herb Chicken with Asparagus

This grilled lemon herb chicken paired with a side of roasted asparagus is a perfect low-sodium, low-carb, keto-friendly dish. The lemon and herb marinade infuses the chicken with a fresh, zesty flavor, while the asparagus adds a satisfying crunch and a boost of nutrients. This dish is easy to prepare, requiring minimal ingredients while providing a healthy, balanced meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 bunch of asparagus, trimmed
• 1 lemon (juice and zest)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper (optional, use sparingly)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, combine the olive oil, lemon juice, lemon zest, garlic powder, thyme, oregano, salt, and pepper. Whisk until the marinade is well-mixed.
3. Place the chicken breasts in a shallow dish or resealable bag, then pour the marinade over the chicken. Let it marinate for at least 30 minutes (or up to 2 hours for more flavor).
4. While the chicken marinates, prep the asparagus by tossing it in a bit of olive oil and seasoning it lightly with salt and pepper.
5. Grill the chicken for 6-8 minutes on each side or until the internal temperature reaches 165°F.
6. Grill the asparagus for 3-4 minutes, turning occasionally until it’s tender and lightly charred.
7. Serve the grilled chicken alongside the asparagus, garnished with fresh parsley if desired.

This grilled lemon herb chicken with asparagus is an easy, flavorful dish that fits perfectly into a low-sodium, low-carb, and keto diet. The bright lemony flavors combined with the savory herbs bring out the natural taste of the chicken, while the asparagus serves as a nutrient-dense, crunchy side. This meal is great for lunch or dinner and provides a healthy dose of protein, fiber, and vitamins, all without the worry of high sodium or carbs.

Baked Chicken with Garlic Butter Spinach

This baked chicken with garlic butter spinach is a simple, savory low-sodium recipe that pairs perfectly with keto and low-carb eating plans. The chicken is baked to golden perfection, while the garlic butter spinach adds a rich, flavorful side that complements the lean protein. This meal is both satisfying and nutrient-packed, providing healthy fats and a good amount of fiber.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tbsp butter (or ghee)
• 3 cups fresh spinach
• 2 cloves garlic, minced
• Salt and pepper to taste (optional)
• Fresh lemon wedges (for serving)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the chicken breasts with olive oil, garlic powder, paprika, and a pinch of salt and pepper.
3. Place the chicken on a baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F.
4. While the chicken bakes, heat butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
5. Add the spinach to the skillet and cook, stirring frequently, until wilted (about 3-4 minutes).
6. Season with salt and pepper to taste, and serve the spinach alongside the baked chicken.
7. Optionally, squeeze fresh lemon juice over the chicken for an added burst of flavor.

This baked chicken with garlic butter spinach is a delightful and easy-to-make meal that is perfect for a low-sodium, low-carb diet. The richness of the garlic butter enhances the flavor of the spinach, while the baked chicken offers a satisfying protein-packed component. This dish is not only quick to prepare but also packed with nutrients like fiber, iron, and healthy fats, making it a great option for a keto-friendly lunch or dinner.

Zucchini Noodles with Grilled Chicken and Pesto

Zucchini noodles with grilled chicken and pesto is a low-carb, keto-friendly meal that offers a fresh, satisfying dinner with minimal sodium. The grilled chicken is marinated in simple herbs and spices, and paired with zucchini noodles tossed in a homemade, low-sodium pesto sauce. This dish is light yet filling, making it an ideal choice for those seeking a healthy, flavorful meal that’s free from high sodium content.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium zucchinis (spiralized into noodles)
• 1/4 cup basil leaves
• 2 tbsp olive oil
• 1/4 cup pine nuts (or walnuts)
• 1 clove garlic
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Season the chicken breasts with olive oil, salt, and pepper (use sparingly) and grill for 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F. Let the chicken rest for a few minutes before slicing.
3. While the chicken cooks, make the pesto by combining the basil, olive oil, pine nuts, garlic, lemon juice, and Parmesan (if using) in a food processor. Blend until smooth. Add salt and pepper to taste, but remember to keep the sodium content low.
4. Spiralize the zucchinis into noodles and sauté them lightly in a pan with a little olive oil for 2-3 minutes until they are tender but not mushy.
5. Toss the zucchini noodles with the pesto sauce, ensuring the noodles are evenly coated.
6. Serve the zucchini noodles topped with the grilled chicken slices.

Zucchini noodles with grilled chicken and pesto is a flavorful and healthy dinner option that’s both low in sodium and high in taste. The homemade pesto offers a burst of fresh basil and garlic, while the grilled chicken adds a satisfying, lean protein. The zucchini noodles serve as a great low-carb alternative to traditional pasta, making this dish not only keto-friendly but also refreshing and light. It’s perfect for a busy weeknight or a meal prep option that keeps you on track with your health goals.

Chicken and Broccoli Stir-Fry with Coconut Aminos

This low-sodium chicken and broccoli stir-fry with coconut aminos is a quick, flavorful, and healthy dish that’s perfect for a keto-friendly lunch or dinner. The coconut aminos provide a soy-sauce-like flavor without the excess sodium, while the tender chicken and crispy broccoli deliver a satisfying crunch and protein. This simple stir-fry is packed with vitamins and antioxidants, making it a nutrient-dense meal.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 cups broccoli florets
• 1/4 cup coconut aminos
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp ground ginger
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste (optional)
• Sesame seeds for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5-6 minutes, until golden and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the sesame oil and sauté the broccoli florets for about 3-4 minutes, until slightly tender but still vibrant and crunchy.
3. Add the chicken back to the skillet and stir in the coconut aminos, garlic powder, ground ginger, and red pepper flakes (if using). Cook for another 2-3 minutes, allowing the sauce to thicken and the flavors to combine.
4. Season with salt and pepper to taste, but keep it minimal to maintain a low-sodium profile.
5. Serve hot, garnished with sesame seeds if desired.

This chicken and broccoli stir-fry with coconut aminos is an incredibly simple yet flavorful low-sodium dish. By using coconut aminos instead of soy sauce, you reduce the sodium content while still maintaining a savory, umami flavor. The stir-fried chicken and broccoli make this dish a nutrient-packed meal that’s high in protein and fiber, perfect for anyone following a low-carb or keto diet. It’s quick to make and easily customizable, making it an excellent go-to option for busy weeknights.

Herb-Crusted Chicken with Cauliflower Rice

This herb-crusted chicken with cauliflower rice is a perfect low-sodium, keto-friendly dinner that combines the crispiness of the herb crust with the fluffy, savory cauliflower rice. The chicken is seasoned with aromatic herbs like rosemary, thyme, and garlic, creating a flavorful crust that locks in moisture. The cauliflower rice serves as a delicious and low-carb side that perfectly complements the chicken.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste (optional)
• 1 small head of cauliflower, grated into rice-sized pieces
• 1 tbsp butter (or ghee)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub the chicken breasts with olive oil, and sprinkle with rosemary, thyme, garlic powder, paprika, and a pinch of salt and pepper.
3. Place the chicken on a baking sheet and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F).
4. While the chicken bakes, make the cauliflower rice. Heat the butter in a large skillet over medium heat, then add the grated cauliflower. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and lightly browned.
5. Season the cauliflower rice with salt and pepper to taste, and serve alongside the baked chicken.
6. Garnish with fresh parsley if desired.

This herb-crusted chicken with cauliflower rice is a delicious and satisfying low-sodium, keto-friendly meal that’s full of flavor and texture. The herb crust on the chicken provides a savory and aromatic crunch, while the cauliflower rice offers a light, fluffy alternative to traditional rice. This meal is packed with protein and fiber and is perfect for anyone looking for a low-carb, nutrient-dense dish. It’s simple to prepare, making it a great option for both weeknight dinners and meal prepping for the week ahead.

Chicken Avocado Salad with Lime Dressing

This chicken avocado salad with lime dressing is a refreshing, low-sodium, keto-friendly dish that makes the perfect lunch or dinner. The juicy, tender chicken breast pairs beautifully with creamy avocado, while the lime dressing adds a tangy kick. This salad is not only light but also packed with healthy fats, protein, and vitamins, making it a nutritious meal that’s quick and easy to prepare.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 ripe avocado, diced
• 2 cups mixed greens (e.g., spinach, arugula, or romaine)
• 1 small cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp garlic powder
• Salt and pepper to taste (optional)

Instructions:

1. Season the chicken breasts with olive oil, garlic powder, and a pinch of salt and pepper (use sparingly). Grill or cook the chicken in a skillet over medium heat for 6-8 minutes per side, or until the internal temperature reaches 165°F.
2. While the chicken is cooking, prepare the salad. In a large bowl, combine the mixed greens, cucumber, red onion, and diced avocado.
3. Once the chicken is cooked, slice it into thin strips and add it to the salad.
4. In a small bowl, whisk together the lime juice, olive oil, cilantro, salt, and pepper.
5. Drizzle the lime dressing over the salad and toss gently to combine.
6. Serve immediately and enjoy!

This chicken avocado salad with lime dressing is a flavorful and satisfying low-sodium, keto-friendly meal that’s perfect for a light lunch or dinner. The creamy avocado adds a rich texture to the salad, while the grilled chicken provides lean protein. The tangy lime dressing ties everything together, creating a refreshing, vibrant dish. Packed with healthy fats, protein, and fiber, this salad is a great choice for anyone following a low-carb or keto diet. It’s quick to make and perfect for meal prep, ensuring a delicious and nutritious meal whenever you need it.

Baked Chicken Thighs with Roasted Brussels Sprouts

This baked chicken thighs with roasted Brussels sprouts recipe is a low-sodium, keto-friendly dish that combines tender, juicy chicken with crispy roasted Brussels sprouts. The chicken thighs are seasoned with herbs and baked to perfection, while the Brussels sprouts are roasted to a crispy golden brown, creating a satisfying contrast in textures. This meal is full of flavor, low in carbs, and a great option for anyone looking to maintain a healthy, balanced diet.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1 tsp smoked paprika
• Salt and pepper to taste (optional)
• 2 cups Brussels sprouts, trimmed and halved
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the chicken thighs with olive oil, garlic powder, rosemary, smoked paprika, salt, and pepper (if using). Arrange the chicken on a baking sheet lined with parchment paper.
3. Toss the Brussels sprouts in olive oil and season with salt and pepper. Place the Brussels sprouts on the same baking sheet, spreading them out around the chicken.
4. Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are crispy and golden brown, turning halfway through.
5. Optionally, drizzle balsamic vinegar over the Brussels sprouts for added flavor.
6. Serve hot, garnished with fresh herbs if desired.

This baked chicken thighs with roasted Brussels sprouts is an easy, flavorful meal that’s both low in sodium and high in nutrients. The chicken thighs are juicy and packed with savory herbs, while the Brussels sprouts provide a deliciously crispy contrast. This dish is perfect for a keto diet, as it’s low in carbs and rich in healthy fats and protein. It’s simple to make and perfect for meal prepping, offering a wholesome and satisfying dinner that’s full of flavor.

Chicken and Zucchini Fritters with Avocado Dip

These chicken and zucchini fritters are a delicious, low-sodium, keto-friendly option for a savory snack or light dinner. The fritters are packed with lean protein from chicken and fiber from zucchini, making them filling and nutritious. Paired with a creamy avocado dip, they offer a satisfying balance of flavors and textures, perfect for anyone following a low-carb or keto diet.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 medium zucchini, grated
• 1 egg
• 1/4 cup almond flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• Salt and pepper to taste (optional)
• Olive oil for frying
• 1 ripe avocado
• 2 tbsp Greek yogurt (unsweetened)
• 1 tbsp fresh lime juice

Instructions:

1. In a large bowl, combine the shredded chicken, grated zucchini, egg, almond flour, garlic powder, onion powder, oregano, salt, and pepper. Mix until everything is well combined.
2. Heat olive oil in a skillet over medium heat. Scoop spoonfuls of the chicken mixture into the skillet and flatten them gently with the back of a spoon to form small fritters.
3. Fry the fritters for about 3-4 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
4. In a small bowl, mash the avocado and mix in the Greek yogurt and lime juice to create a smooth dip.
5. Serve the fritters with the avocado dip on the side.

These chicken and zucchini fritters with avocado dip are a fantastic low-sodium, keto-friendly meal that’s both tasty and nutritious. The fritters are crispy on the outside and tender on the inside, providing a perfect savory bite, while the creamy avocado dip adds a rich and refreshing contrast. This dish is ideal for a quick lunch, dinner, or even as a snack, offering a healthy combination of protein, healthy fats, and fiber, all while staying low-carb and low-sodium.

Lemon Garlic Chicken with Roasted Cauliflower

This lemon garlic chicken with roasted cauliflower is a light yet filling low-sodium, keto-friendly meal that’s bursting with flavor. The chicken is marinated in a fresh lemon garlic sauce, providing a zesty and aromatic taste, while the cauliflower is roasted to perfection with a golden crisp. It’s a healthy, satisfying dish that’s easy to make and perfect for anyone looking to enjoy a low-carb, flavorful dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 lemon (juice and zest)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• Salt and pepper to taste (optional)
• 1 small head of cauliflower, cut into florets
• 1 tbsp olive oil (for roasting)
• Fresh parsley for garnish (optional)

Instructions:

1. In a small bowl, combine the lemon juice, lemon zest, olive oil, minced garlic, thyme, oregano, salt, and pepper. Whisk to combine.
2. Place the chicken breasts in a shallow dish and pour the marinade over the chicken. Let it marinate for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat your oven to 400°F (200°C).
4. While the chicken marinates, toss the cauliflower florets in olive oil and season with a pinch of salt and pepper. Spread the cauliflower out on a baking sheet.
5. Roast the cauliflower for 20-25 minutes, flipping halfway through, until it is golden brown and crispy.
6. While the cauliflower is roasting, cook the marinated chicken in a skillet over medium heat for 6-8 minutes on each side, or until the chicken reaches an internal temperature of 165°F.
7. Serve the chicken with the roasted cauliflower and garnish with fresh parsley.

This lemon garlic chicken with roasted cauliflower is a flavorful, low-sodium, and keto-friendly meal that’s light yet satisfying. The zesty lemon and garlic marinade infuses the chicken with aromatic flavors, while the roasted cauliflower provides a crisp and savory side. This dish is perfect for anyone looking to maintain a healthy lifestyle without sacrificing taste. It’s easy to prepare and full of nutrients, offering a low-carb, high-protein, and fiber-rich meal that’s ideal for a keto diet.

Baked Chicken with Sweet Potato and Green Beans

This baked chicken with sweet potato and green beans is a simple, healthy, low-sodium, keto-friendly dinner that’s rich in flavor and nutrients. The chicken is seasoned with a blend of herbs and baked until perfectly juicy, while the roasted sweet potatoes provide a slightly sweet contrast and are packed with vitamins. The green beans add a crunchy and fiber-rich side, making this meal balanced and delicious.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and diced
• 2 cups fresh green beans, trimmed
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried thyme
• Salt and pepper to taste (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the chicken breasts with olive oil, garlic powder, paprika, thyme, salt, and pepper (use sparingly). Place the chicken on a baking sheet.
3. Toss the diced sweet potatoes in olive oil, and season with salt and pepper. Spread them out on the same baking sheet, surrounding the chicken.
4. Roast the chicken and sweet potatoes for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.
5. While the chicken and sweet potatoes bake, steam or sauté the green beans for about 5-7 minutes until tender-crisp.
6. Serve the baked chicken with the roasted sweet potatoes and green beans, garnished with fresh parsley.

This baked chicken with sweet potato and green beans is a well-rounded, low-sodium, keto-friendly meal that provides a perfect balance of protein, healthy fats, and fiber. The tender chicken, combined with the naturally sweet and vitamin-packed sweet potatoes and the fresh, crunchy green beans, makes for a wholesome dish that’s satisfying without the high-carb count. It’s an easy, flavorful meal that’s great for both dinner and meal prepping.

Spicy Chicken Lettuce Wraps

These spicy chicken lettuce wraps are a low-sodium, keto-friendly option that’s packed with flavor and perfect for a light, satisfying meal. The chicken is cooked in a savory, spicy sauce with minimal sodium, and then wrapped in crisp lettuce leaves for a refreshing, crunchy bite. This dish is low in carbs, high in protein, and provides a tasty alternative to heavier wraps or tacos.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 2 tbsp olive oil
• 1 tbsp chili paste (or sriracha)
• 1 tbsp rice vinegar
• 1 tbsp coconut aminos
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• 1/2 tsp crushed red pepper flakes (optional)
• 1 head of iceberg lettuce (for wrapping)
• 1/4 cup chopped green onions (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the diced chicken and cook for 5-6 minutes, until browned and cooked through.
2. In a small bowl, mix together the chili paste, rice vinegar, coconut aminos, garlic powder, ginger powder, and crushed red pepper flakes (if using).
3. Pour the sauce over the cooked chicken, stirring to coat the chicken evenly. Let the chicken simmer in the sauce for another 2-3 minutes until heated through.
4. Remove the chicken from the skillet and set aside to cool slightly.
5. Carefully separate the lettuce leaves and use them as wraps for the chicken.
6. Spoon the spicy chicken mixture into each lettuce leaf and garnish with chopped green onions and fresh cilantro.
7. Serve immediately.

These spicy chicken lettuce wraps are a fun, flavorful, and low-sodium alternative to traditional wraps or tacos. The spicy sauce and tender chicken create a satisfying filling, while the crisp lettuce leaves add a refreshing crunch. This dish is keto-friendly, low in carbs, and packed with protein, making it an excellent choice for a quick lunch or dinner. It’s light yet filling and perfect for anyone following a low-sodium or keto diet, offering a delicious burst of flavor in every bite.

Grilled Chicken Salad with Avocado and Cucumber

This grilled chicken salad with avocado and cucumber is a light, low-sodium, keto-friendly meal that’s both refreshing and satisfying. The grilled chicken adds a smoky, savory flavor, while the creamy avocado and cool cucumber provide a fresh, hydrating contrast. Tossed in a simple lemon vinaigrette, this salad is nutrient-packed and perfect for a quick, healthy lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 ripe avocado, diced
• 1 cucumber, sliced
• 4 cups mixed salad greens (e.g., spinach, arugula, or lettuce)
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper (use sparingly).
2. Grill the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F. Let the chicken rest for a few minutes before slicing.
3. In a large bowl, combine the mixed greens, diced avocado, and cucumber slices.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and salt and pepper to taste.
5. Add the sliced chicken to the salad and drizzle with the lemon vinaigrette.
6. Toss the salad gently to combine and serve immediately.

This grilled chicken salad with avocado and cucumber is the perfect light and satisfying low-sodium, keto-friendly meal. The smoky grilled chicken pairs beautifully with the creamy avocado and crisp cucumber, making each bite refreshing and full of flavor. The lemon vinaigrette adds a tangy finish, tying all the ingredients together. This dish is rich in healthy fats, protein, and fiber, making it a nutritious and satisfying choice for anyone following a low-carb or keto diet. It’s quick to prepare, making it an ideal option for busy days when you want a healthy, delicious meal.

Lemon Herb Grilled Chicken with Spinach and Feta Salad

This lemon herb grilled chicken with spinach and feta salad is a light, refreshing, and keto-friendly meal that’s perfect for a low-sodium lunch or dinner. The juicy grilled chicken is marinated in a zesty lemon and herb dressing, while the spinach and feta salad provides a crisp and creamy contrast. Packed with protein, healthy fats, and fiber, this meal is satisfying without being heavy, making it an excellent choice for anyone following a low-carb or keto diet.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 lemon (juice and zest)
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste (optional)
• 4 cups fresh spinach leaves
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced red onion
• 1/4 cup cherry tomatoes, halved
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper. Marinate the chicken breasts in the mixture for at least 30 minutes, or up to 2 hours for more flavor.
2. Preheat the grill or grill pan to medium-high heat. Grill the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F.
3. While the chicken grills, prepare the salad by combining the spinach, feta, red onion, and cherry tomatoes in a large bowl.
4. Once the chicken is done, slice it into thin strips and add it to the salad.
5. Drizzle with balsamic vinegar if desired, and toss the salad gently to combine.
6. Serve immediately.

This lemon herb grilled chicken with spinach and feta salad is a flavorful and light low-sodium meal that’s perfect for anyone on a keto or low-carb diet. The grilled chicken is tender and juicy, infused with fresh lemon and herbs, while the spinach and feta salad adds a creamy, refreshing contrast. Packed with protein, healthy fats, and fiber, this meal is nutrient-dense and easy to prepare, making it an ideal choice for a quick, satisfying lunch or dinner.

Garlic Parmesan Chicken Bites with Zucchini Noodles

These garlic parmesan chicken bites with zucchini noodles are a delicious and keto-friendly low-sodium meal that’s perfect for anyone looking to enjoy a savory, satisfying dinner. The chicken bites are cooked in a garlicky parmesan sauce that’s rich in flavor, while the zucchini noodles provide a healthy, low-carb alternative to traditional pasta. This dish is full of flavor, packed with protein, and low in carbs, making it an excellent choice for a keto lifestyle.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup grated parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste (optional)
• 2 medium zucchinis, spiralized into noodles
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 6-8 minutes, or until browned and cooked through.
2. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.
3. Stir in the grated parmesan cheese and Italian seasoning. Continue cooking for another 2-3 minutes, allowing the cheese to melt and coat the chicken pieces. Season with salt and pepper to taste.
4. While the chicken cooks, heat a separate skillet over medium heat and sauté the zucchini noodles for 3-4 minutes until tender but still slightly crisp.
5. Serve the garlic parmesan chicken bites on top of the zucchini noodles, garnished with fresh parsley if desired.

These garlic parmesan chicken bites with zucchini noodles are a flavorful, low-sodium, keto-friendly meal that’s both satisfying and nutritious. The chicken is juicy and coated in a rich, garlicky parmesan sauce, while the zucchini noodles provide a light, healthy base for the dish. This meal is packed with protein, healthy fats, and fiber, making it perfect for anyone following a low-carb or keto diet. It’s quick and easy to prepare, making it a great option for busy weeknights.

Chicken and Avocado Egg Salad

This chicken and avocado egg salad is a creamy, low-sodium, keto-friendly dish that’s perfect for a light lunch or dinner. The combination of tender chicken, creamy avocado, and hard-boiled eggs creates a rich, flavorful salad that’s both satisfying and healthy. This recipe is high in protein and healthy fats while being low in carbs, making it ideal for anyone following a keto or low-carb diet.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 4 hard-boiled eggs, chopped
• 1 ripe avocado, diced
• 2 tbsp mayonnaise (unsweetened)
• 1 tbsp mustard
• 1 tbsp fresh lemon juice
• 1 tsp garlic powder
• Salt and pepper to taste (optional)
• Fresh chives for garnish (optional)

Instructions:

1. In a large bowl, combine the shredded chicken, chopped hard-boiled eggs, and diced avocado.
2. In a small bowl, whisk together the mayonnaise, mustard, lemon juice, garlic powder, salt, and pepper.
3. Pour the dressing over the chicken, eggs, and avocado, and gently stir to combine until everything is evenly coated.
4. Garnish with fresh chives if desired and serve immediately.

This chicken and avocado egg salad is a creamy and satisfying low-sodium, keto-friendly meal that’s packed with protein and healthy fats. The combination of shredded chicken, hard-boiled eggs, and creamy avocado creates a rich, flavorful salad that’s perfect for a quick lunch or dinner. It’s an easy, no-cook dish that’s ideal for meal prepping and stays fresh in the fridge for a few days. This salad is nutritious, low in carbs, and a great option for anyone looking for a healthy, keto-friendly meal.’

Note: More recipes are coming soon!