35+ Flavorful Friday Low-Sodium Entree Recipes for a Healthy Night

The weekend is just around the corner, and for many, Friday night is all about unwinding with a delicious meal.

However, if you’re watching your sodium intake, finding flavorful yet low-sodium dinner options can be a challenge.

But fear not!

We’ve curated a list of 35+ Friday low-sodium entrée recipes that will help you maintain a heart-healthy diet without sacrificing taste.

Whether you’re cooking for one or the whole family, these dishes are easy to make, packed with nutrients, and will leave you satisfied.

Say goodbye to processed, sodium-packed meals and hello to wholesome, flavorful dinners that your taste buds will love.

35+ Flavorful Friday Low-Sodium Entree Recipes for a Healthy Night

Eating healthy doesn’t mean compromising on flavor, especially when it comes to your Friday night meals.

These 35+ low-sodium entrée recipes are proof that a heart-healthy diet can be just as delicious and satisfying.

Whether you’re looking to kickstart your weekend with something light, comforting, or exotic, you’ll find a perfect recipe to suit your taste.

So, go ahead—try something new, embrace these low-sodium options, and start the weekend with a fresh, flavorful, and heart-smart meal!

Zucchini Noodles with Lemon Garlic Shrimp

This light and flavorful dish combines the freshness of zucchini noodles with the savory taste of shrimp. Perfect for a Friday low-sodium lunch, this keto-friendly recipe is low in carbs and packed with protein, fiber, and healthy fats. The lemon garlic sauce adds an extra burst of flavor, while the zucchini noodles serve as a fantastic low-carb alternative to pasta.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 12 large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• Salt-free seasoning (e.g., Italian herbs, paprika)
• Fresh parsley for garnish
• Ground black pepper, to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink. Remove from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté for about 1 minute, or until fragrant.
3. Add the spiralized zucchini noodles to the pan and cook for about 3-4 minutes, stirring occasionally, until they soften.
4. Return the shrimp to the skillet. Add the lemon zest, lemon juice, and salt-free seasoning, mixing well.
5. Cook for an additional 1-2 minutes, allowing the flavors to meld together.
6. Serve immediately, garnished with freshly chopped parsley and a sprinkle of black pepper.

This dish is a perfect Friday lunch option when you’re craving something light yet satisfying. The combination of shrimp and zucchini noodles makes for a deliciously nutritious meal that fits into both a low-sodium and keto diet. It’s quick, easy to prepare, and bursting with fresh flavors. Plus, the low-carb nature of zucchini noodles ensures you stay in ketosis without sacrificing taste.

Cauliflower Fried Rice with Chicken

his low-sodium, low-carb cauliflower fried rice with chicken is a tasty and healthy alternative to traditional fried rice. It’s packed with veggies, protein from chicken, and the wonderful flavors of garlic, ginger, and green onions, all without the added sodium typically found in regular soy sauce. This keto-friendly dish is perfect for a Friday lunch when you’re craving something hearty yet healthy.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 1 chicken breast, cooked and diced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 cup chopped green onions
• 1/2 cup bell pepper, diced
• 2 large eggs, beaten
• 1 tablespoon coconut aminos (soy sauce alternative)
• Salt-free seasoning (e.g., garlic powder, pepper)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, sautéing for about 1-2 minutes until fragrant.
2. Add the diced bell pepper and green onions, cooking for another 2-3 minutes.
3. Push the veggies to one side of the skillet, then add the beaten eggs to the other side. Scramble until fully cooked, then mix with the vegetables.
4. Stir in the cauliflower rice and cooked chicken, cooking for 5-6 minutes until heated through.
5. Add the coconut aminos and season with salt-free seasoning to taste.
6. Stir everything together and cook for an additional 1-2 minutes, then remove from heat.

This cauliflower fried rice with chicken is a deliciously satisfying low-sodium and keto-friendly lunch. It’s a great way to use cauliflower rice as a substitute for traditional rice, reducing the carb count without compromising on flavor. The savory chicken and vibrant veggies make it both filling and nutritious, while the coconut aminos provide the umami taste without the added sodium. Perfect for those following a keto diet and seeking a wholesome lunch.

Avocado Chicken Salad Lettuce Wraps

These avocado chicken salad lettuce wraps are a fantastic low-sodium and keto-friendly option for a Friday lunch. The creamy avocado mixed with tender, seasoned chicken makes for a hearty filling wrapped in crisp, refreshing lettuce leaves. This dish is not only low in carbs but also full of healthy fats, fiber, and protein, making it the perfect keto lunch to keep you energized.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 ripe avocado, mashed
• 2 tablespoons plain Greek yogurt (unsweetened)
• 1 tablespoon fresh lime juice
• 1/4 cup chopped cilantro
• Salt-free seasoning (e.g., cumin, paprika, pepper)
• 8 large Romaine lettuce leaves

Instructions:

1. In a large bowl, combine the shredded chicken, mashed avocado, and Greek yogurt. Mix well until the chicken is evenly coated.
2. Add the lime juice, chopped cilantro, and salt-free seasonings. Stir until all ingredients are fully incorporated.
3. Gently separate the Romaine lettuce leaves, making sure they stay intact for wrapping.
4. Spoon the chicken salad mixture into each lettuce leaf and fold the edges to create a wrap.
5. Serve immediately, garnished with additional cilantro or lime wedges if desired.

These avocado chicken salad lettuce wraps are the ultimate low-carb, low-sodium, and keto-friendly lunch. The creamy texture of the avocado paired with the tenderness of the chicken offers a delicious and satisfying meal. The lettuce wraps provide a light yet crunchy alternative to traditional bread or wraps. This dish is quick to prepare, packed with flavor, and perfect for those seeking a nutrient-dense, low-sodium lunch on a busy Friday.

Grilled Salmon with Avocado Salsa

This grilled salmon with avocado salsa is a simple yet flavorful low-sodium and keto-friendly lunch that offers a rich combination of healthy fats, protein, and fresh ingredients. The crispy, charred salmon pairs perfectly with the creamy, tangy avocado salsa, making it a delicious, light option for a Friday meal. It’s a great way to enjoy heart-healthy omega-3 fatty acids while sticking to a low-carb and sodium-conscious diet.

Ingredients:

• 2 salmon fillets
• 1 tablespoon olive oil
• Salt-free seasoning (e.g., paprika, garlic powder, lemon zest)
• 1 ripe avocado, diced
• 1/2 small red onion, finely chopped
• 1 small tomato, diced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• Ground black pepper, to taste

Instructions:

1. Preheat the grill or a grill pan to medium-high heat. Brush the salmon fillets with olive oil and season with salt-free seasoning, paprika, and lemon zest.
2. Place the salmon fillets on the grill and cook for 4-5 minutes per side or until the salmon is cooked through and has nice grill marks.
3. While the salmon is grilling, prepare the avocado salsa. In a bowl, combine the diced avocado, red onion, tomato, cilantro, and lime juice. Gently toss together and season with black pepper.
4. Once the salmon is cooked, plate the fillets and top with a generous spoonful of the avocado salsa.
5. Serve immediately, garnished with additional cilantro if desired.

This grilled salmon with avocado salsa is a perfect Friday lunch option for those looking to indulge in a satisfying meal without the added sodium. The healthy fats from both the salmon and avocado provide a filling, nutrient-dense dish, while the salsa adds a refreshing, citrusy burst. It’s easy to prepare, bursting with flavor, and perfectly fits into a keto or low-sodium diet, offering a balanced meal that’s both tasty and nutritious.

Spaghetti Squash Carbonara

This keto-friendly Spaghetti Squash Carbonara swaps traditional pasta for the naturally low-carb spaghetti squash, making it an excellent choice for a low-sodium, low-carb lunch. The creamy carbonara sauce made with eggs, Parmesan, and pancetta gives the dish a rich, savory flavor, while the spaghetti squash provides a satisfying, noodle-like texture. It’s a healthy and delicious alternative to classic pasta carbonara, perfect for those following a low-sodium or keto diet.

Ingredients:

• 1 medium spaghetti squash
• 4 ounces pancetta, diced
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• Salt-free seasoning (e.g., black pepper, Italian seasoning)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves on a baking sheet, cut side down, and roast for 30-35 minutes or until the flesh is tender.
2. While the squash is roasting, heat a large skillet over medium heat. Add the diced pancetta and cook for about 5 minutes until it becomes crispy. Remove from the skillet and set aside.
3. In a bowl, whisk together the eggs, Parmesan cheese, and heavy cream. Season with black pepper and Italian seasoning to taste.
4. Once the squash is roasted, use a fork to scrape the flesh into noodle-like strands. Add the spaghetti squash strands to the skillet with the pancetta.
5. Pour the egg mixture over the squash and toss gently to coat. Cook for an additional 2-3 minutes until the sauce thickens and becomes creamy. Make sure the heat is low enough to avoid scrambling the eggs.
6. Serve immediately, garnished with fresh parsley.

This Spaghetti Squash Carbonara is a perfect Friday lunch that combines the comfort of classic carbonara with the health benefits of low-carb spaghetti squash. The creamy sauce, pancetta, and Parmesan deliver all the rich flavors you expect, while keeping the dish keto and low-sodium. It’s a fantastic alternative to traditional pasta and will leave you feeling satisfied without the guilt. Ideal for those seeking a low-carb, low-sodium meal that doesn’t skimp on taste.

Greek Chicken Salad with Tzatziki Sauce

This Greek Chicken Salad with Tzatziki Sauce is a refreshing and flavorful low-sodium and keto-friendly lunch option. It features tender grilled chicken, a variety of crisp veggies, and a tangy, creamy tzatziki sauce made from Greek yogurt, cucumber, and fresh herbs. It’s a light yet filling meal that’s perfect for a Friday when you want something flavorful, healthy, and easy to prepare.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt-free seasoning (e.g., garlic powder, pepper)
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled (optional)
• 1/2 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, chopped

Instructions:

1. Preheat the grill or a grill pan to medium-high heat. Brush the chicken breasts with olive oil and season with dried oregano, garlic powder, and black pepper.
2. Grill the chicken for about 6-7 minutes per side or until cooked through. Remove from heat and let rest for a few minutes before slicing.
3. In a bowl, combine the diced cucumber, red onion, cherry tomatoes, and Kalamata olives.
4. To make the tzatziki sauce, mix the Greek yogurt, lemon juice, fresh dill, and a pinch of black pepper in a small bowl.
5. Assemble the salad by placing the veggie mixture on a plate, topping with sliced chicken, crumbled feta (if using), and a drizzle of tzatziki sauce.
6. Serve immediately and enjoy!

This Greek Chicken Salad with Tzatziki Sauce is a flavorful and refreshing dish that’s perfect for a low-sodium, keto-friendly lunch. The grilled chicken adds a protein-packed element, while the cucumber, tomatoes, and olives bring a Mediterranean flair. The homemade tzatziki sauce adds a cool, creamy texture without any added sodium, making it a healthy alternative to store-bought dressings. It’s a great way to enjoy fresh, vibrant flavors while sticking to a low-carb, low-sodium diet.

Grilled Turkey Burgers with Avocado Mayo

These grilled turkey burgers are a delicious, low-sodium, keto-friendly alternative to traditional beef burgers. The lean turkey is seasoned with fresh herbs and grilled to perfection, then topped with a creamy, healthy avocado mayo that adds a rich, flavorful twist. Served in lettuce wraps instead of buns, this meal is satisfying and full of protein without the carbs, making it perfect for a Friday lunch.

Ingredients:

• 1 pound ground turkey (lean)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt-free seasoning (e.g., Italian seasoning, pepper)
• 1 ripe avocado
• 2 tablespoons plain Greek yogurt (unsweetened)
• 1 tablespoon fresh lime juice
• 4 large Romaine lettuce leaves (for wrapping)
• Fresh cilantro, for garnish

Instructions:

1. Preheat the grill or a grill pan to medium-high heat. In a mixing bowl, combine the ground turkey, garlic powder, onion powder, smoked paprika, and salt-free seasoning. Mix until fully combined.
2. Shape the turkey mixture into four burger patties and place them on the grill. Grill for 5-6 minutes per side, or until fully cooked and no longer pink in the center.
3. While the turkey burgers are grilling, prepare the avocado mayo. In a small bowl, mash the avocado and mix it with Greek yogurt, lime juice, and black pepper until smooth.
4. Once the burgers are done, remove them from the grill and let them rest for a few minutes.
5. Place each turkey burger on a Romaine lettuce leaf and top with a generous spoonful of avocado mayo. Garnish with fresh cilantro and serve immediately.

These Grilled Turkey Burgers with Avocado Mayo are the perfect Friday lunch for anyone looking for a healthy, low-sodium, and keto-friendly option. The turkey patties are lean and packed with protein, while the creamy avocado mayo provides a satisfying richness without any added sodium. Wrapped in fresh lettuce leaves, this dish is light yet filling, making it a great alternative to traditional high-carb burgers. It’s a tasty, fresh, and nutritious meal that fits into both keto and low-sodium diets.

Cabbage Stir-Fry with Beef and Mushrooms

This Cabbage Stir-Fry with Beef and Mushrooms is a savory, low-sodium, keto-friendly dish that’s packed with flavor and nutrients. The tender beef is stir-fried with crispy cabbage, earthy mushrooms, and a few simple seasonings, creating a quick and satisfying meal. With minimal carbs and full of protein and fiber, this dish is perfect for a Friday lunch that’s both healthy and delicious.

Ingredients:

• 1/2 pound lean beef (sirloin or flank steak), thinly sliced
• 2 tablespoons olive oil
• 2 cups cabbage, shredded
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon coconut aminos (soy sauce alternative)
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon red pepper flakes (optional)
• Fresh green onions, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and cook for 3-4 minutes until browned, then remove from the pan and set aside.
2. In the same skillet, add the garlic and ginger, and sauté for 1 minute until fragrant. Add the mushrooms and cook for another 2-3 minutes until they release their moisture and become tender.
3. Add the shredded cabbage and stir-fry for about 5 minutes, or until the cabbage softens and begins to caramelize.
4. Return the cooked beef to the skillet and add the coconut aminos and red pepper flakes (if using). Stir well to combine and heat through.
5. Garnish with chopped green onions before serving.

This Cabbage Stir-Fry with Beef and Mushrooms is a perfect Friday lunch that’s both satisfying and full of flavor. The tender beef and earthy mushrooms pair wonderfully with the crispy cabbage, while the coconut aminos provide a rich umami flavor without added sodium. The dish is low in carbs and high in protein and fiber, making it ideal for those following a keto or low-sodium diet. Quick to prepare and absolutely delicious, it’s a great choice for a nutritious, filling lunch.

Eggplant Parmesan (Keto Version)

This keto-friendly Eggplant Parmesan is a low-carb, low-sodium version of the classic Italian dish. Instead of breadcrumbs, the eggplant is lightly coated with almond flour and baked to a crispy golden-brown. Topped with rich marinara sauce and melty mozzarella, it’s a healthy alternative that’s perfect for a Friday lunch. This dish is low in carbs but high in flavor, making it a great choice for anyone on a keto or low-sodium diet.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/2 cup almond flour
• 1 egg, beaten
• 1 cup marinara sauce (no added sugar or salt)
• 1 1/2 cups shredded mozzarella cheese (or dairy-free alternative)
• 1/4 cup grated Parmesan cheese (optional)
• 1 tablespoon olive oil
• Salt-free seasoning (e.g., Italian seasoning, garlic powder, pepper)
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat the eggplant slices with olive oil.
2. Dip each eggplant slice into the beaten egg, then coat with almond flour. Arrange the coated slices on the prepared baking sheet.
3. Bake for 20-25 minutes, flipping halfway through, until the eggplant slices are crispy and golden.
4. In a baking dish, spread a thin layer of marinara sauce, then layer the eggplant slices on top. Top each slice with a generous spoonful of marinara sauce, shredded mozzarella, and a sprinkle of Parmesan (if using).
5. Return to the oven and bake for another 10-12 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil leaves before serving.

This Keto Eggplant Parmesan offers all the comfort and flavor of the classic dish, without the added carbs or sodium. The crispy, almond flour-coated eggplant provides a satisfying base, while the mozzarella cheese and marinara sauce add the richness and tang you love. It’s a low-sodium, low-carb, and keto-friendly option that’s perfect for a Friday lunch. Not only is it delicious and nutritious, but it’s also easy to prepare and will surely satisfy any cravings for Italian food.

Lemon Herb Grilled Chicken with Roasted Asparagus

This Lemon Herb Grilled Chicken with Roasted Asparagus is a simple yet flavorful meal that’s perfect for a low-sodium and keto-friendly lunch. The chicken is marinated in a zesty lemon and herb mixture, then grilled to juicy perfection. Paired with roasted asparagus, this dish is both light and satisfying, providing a healthy dose of protein, healthy fats, and fiber with minimal carbs.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt-free seasoning (e.g., oregano, black pepper)
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil (for asparagus)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a small bowl, combine the olive oil, lemon juice, lemon zest, garlic, thyme, and salt-free seasoning. Whisk until well blended.
2. Place the chicken breasts in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes (or overnight for more flavor).
3. Preheat the grill or a grill pan to medium-high heat. Grill the chicken for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
4. While the chicken is grilling, preheat the oven to 400°F (200°C). Toss the asparagus with olive oil, salt-free seasoning, and black pepper, then spread in a single layer on a baking sheet.
5. Roast the asparagus for 15-20 minutes, or until tender and slightly browned.
6. Serve the grilled chicken with the roasted asparagus, garnished with freshly chopped parsley.

This Lemon Herb Grilled Chicken with Roasted Asparagus is a perfect Friday lunch option for anyone looking for a healthy, low-sodium, and keto-friendly meal. The chicken is packed with flavor from the lemon and herbs, while the roasted asparagus provides a satisfying crunch and a boost of fiber. This dish is quick and easy to prepare, full of nutrients, and light enough to keep you feeling energized throughout the day. It’s an ideal choice for a nutritious, low-carb lunch.

Shrimp and Broccoli Stir-Fry

This Shrimp and Broccoli Stir-Fry is a quick and delicious low-sodium and keto-friendly dish, perfect for a Friday lunch. The shrimp is lightly sautéed with fresh broccoli, garlic, and ginger, creating a flavorful and satisfying meal. It’s a low-carb option that’s full of protein, fiber, and healthy fats, making it an ideal choice for those on a keto or low-sodium diet.

Ingredients:

• 12 large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon coconut aminos (soy sauce alternative)
• 1 tablespoon rice vinegar
• 1/2 teaspoon red pepper flakes (optional)
• Ground black pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Add the broccoli florets, garlic, and ginger, stirring frequently. Sauté for about 5-6 minutes until the broccoli is tender but still crisp.
3. Add the coconut aminos, rice vinegar, and red pepper flakes (if using). Stir well to coat the broccoli and allow the sauce to reduce slightly.
4. Return the shrimp to the skillet, mixing gently to combine everything. Cook for an additional 1-2 minutes to heat through.
5. Serve immediately, garnished with fresh cilantro and a sprinkle of black pepper.

This Shrimp and Broccoli Stir-Fry is a flavorful and healthy option for anyone following a low-sodium or keto diet. The shrimp adds a boost of protein, while the broccoli offers fiber and vital nutrients. The combination of ginger, garlic, and coconut aminos gives the dish a vibrant, savory taste without the need for high-sodium soy sauce. It’s quick to prepare, full of flavor, and a great way to enjoy a low-carb, nutritious meal.

Turkey and Avocado Lettuce Wraps

These Turkey and Avocado Lettuce Wraps are a quick, healthy, low-sodium, and keto-friendly lunch option. Lean turkey breast, paired with creamy avocado and crisp lettuce, makes for a satisfying and refreshing meal. This recipe is not only low in carbs but also high in protein and healthy fats, perfect for those following a keto or low-sodium diet.

Ingredients:

• 8 slices lean turkey breast (deli meat, nitrate-free)
• 1 ripe avocado, sliced
• 4 large Romaine lettuce leaves
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon cumin
• Ground black pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Lay the Romaine lettuce leaves on a clean surface to use as wraps.
2. Slice the avocado and arrange the slices evenly over the lettuce leaves.
3. Drizzle with olive oil and lime juice, then sprinkle with cumin and black pepper.
4. Place 2 slices of turkey breast on each lettuce leaf, folding or rolling the leaf to create a wrap.
5. Garnish with fresh cilantro and serve immediately.

These Turkey and Avocado Lettuce Wraps are a perfect low-carb, low-sodium lunch for anyone on a keto diet. The creamy avocado complements the lean turkey, while the crisp lettuce provides a refreshing crunch. The simple seasonings of cumin, lime, and pepper enhance the flavors without adding extra sodium. This is a quick and nutritious meal that’s light yet filling, making it an ideal option for a satisfying Friday lunch.

Zucchini Noodles with Pesto Chicken

This Zucchini Noodles with Pesto Chicken is a flavorful and light low-sodium, keto-friendly lunch option. The zucchini noodles, or “zoodles,” provide a low-carb base, while the pesto chicken adds a savory, herb-packed protein boost. The dish is refreshing and easy to prepare, making it a perfect meal to enjoy on a Friday without worrying about carbs or excessive sodium intake.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/4 cup homemade or store-bought pesto (look for low-sodium options)
• 1 tablespoon lemon juice
• Salt-free seasoning (e.g., garlic powder, black pepper, oregano)
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Rub the chicken breasts with olive oil and season with garlic powder, black pepper, and oregano.
2. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.
3. While the chicken is grilling, spiralize the zucchinis into noodles.
4. Heat a large skillet over medium heat and lightly sauté the zucchini noodles in a little olive oil for 2-3 minutes, just to soften them slightly.
5. Toss the zoodles with pesto and lemon juice, ensuring they’re well-coated.
6. Serve the pesto zucchini noodles with sliced grilled chicken on top and garnish with fresh basil.

Zucchini Noodles with Pesto Chicken is a perfect low-sodium, keto-friendly meal that’s both satisfying and refreshing. The zucchini noodles offer a light, low-carb base, while the pesto chicken brings a savory, herby richness to the dish. With minimal preparation, this dish provides a flavorful and nutrient-dense lunch option that fits perfectly within a keto or low-sodium diet, leaving you energized and satisfied.

Cauliflower Rice Stir-Fry with Chicken and Veggies

This Cauliflower Rice Stir-Fry with Chicken and Veggies is a quick and healthy low-sodium, keto-friendly lunch option. The cauliflower rice is a great low-carb substitute for traditional rice, and when stir-fried with lean chicken and vibrant vegetables, it becomes a hearty, delicious meal. This dish is packed with protein, fiber, and essential nutrients, making it an ideal choice for a filling, nutritious Friday lunch.

Ingredients:

• 2 chicken breasts, diced
• 1 small head of cauliflower, riced (or 2 cups cauliflower rice)
• 1 tablespoon olive oil
• 1 bell pepper, diced
• 1 cup broccoli florets
• 1 medium carrot, shredded
• 2 cloves garlic, minced
• 1 tablespoon coconut aminos (soy sauce alternative)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil (optional)
• Ground black pepper, to taste
• Green onions, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for 5-6 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add garlic and sauté for 1 minute until fragrant. Add the bell pepper, broccoli, and shredded carrot, cooking for 5-6 minutes until the vegetables are tender but still crisp.
3. Add the cauliflower rice to the skillet and cook for another 3-4 minutes, stirring frequently.
4. Add the cooked chicken back into the skillet, then drizzle with coconut aminos, rice vinegar, and sesame oil (if using). Stir well to combine and cook for an additional 2 minutes.
5. Season with black pepper and garnish with chopped green onions before serving.

Cauliflower Rice Stir-Fry with Chicken and Veggies is a fantastic low-sodium, keto-friendly lunch that’s both quick and satisfying. The cauliflower rice provides a light, low-carb base while absorbing all the flavors from the sautéed chicken and vegetables. This dish is nutrient-packed, full of fiber, and rich in protein, making it a great option for those looking to stay on track with a keto or low-sodium lifestyle. It’s a complete meal that’s perfect for a filling and flavorful Friday lunch.

Baked Cod with Lemon and Garlic Green Beans

This Baked Cod with Lemon and Garlic Green Beans is a simple, light, and delicious low-sodium, keto-friendly meal that’s perfect for a Friday lunch. The cod is delicately baked with a lemon and herb seasoning, while the garlic green beans add a fresh and savory side dish. This meal is packed with protein, healthy fats, and fiber, making it a balanced and satisfying option.

Ingredients:

• 2 cod fillets
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• Salt-free seasoning (e.g., garlic powder, thyme, paprika)
• 1 pound green beans, trimmed
• 2 cloves garlic, minced
• 1 tablespoon olive oil (for green beans)
• Ground black pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the cod fillets on a baking sheet lined with parchment paper.
2. Drizzle the cod fillets with 1 tablespoon olive oil, then season with lemon zest, lemon juice, garlic powder, thyme, and paprika. Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
3. While the cod is baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the green beans to the skillet and cook for about 5-6 minutes until tender but still crisp, stirring occasionally.
5. Serve the baked cod with the sautéed garlic green beans on the side. Season with black pepper before serving.

Baked Cod with Lemon and Garlic Green Beans is a light, nutritious, and keto-friendly meal that’s low in sodium but high in flavor. The cod is baked to perfection, with bright and tangy lemon flavors, while the garlic green beans complement the fish with a savory crunch. This meal is simple to prepare, rich in protein and fiber, and makes for a delicious and satisfying Friday lunch that’s both healthy and filling.

Note: More recipes are coming soon!