50+ Flavorful Holiday Low-Sodium Chicken Recipes for a Healthier Dinner

The holiday season is a time for celebration, good food, and the joy of sharing meals with loved ones.

However, with the festive spread often comes a hefty dose of salt. If you’re watching your sodium intake for health reasons or simply want to enjoy your holiday meals without the worry, it doesn’t mean you have to miss out on the flavor.

This holiday season, we’re bringing you 50+ delicious low-sodium chicken dinner recipes that are perfect for your festive gatherings.

Whether you’re looking for a classic roasted chicken, a cozy casserole, or a zesty stir-fry, we’ve got a variety of healthy, flavorful options to make your holiday dinners both delicious and heart-healthy.

These recipes focus on using fresh ingredients, herbs, and spices to create mouthwatering meals without the need for excessive salt.

Say goodbye to bland and hello to savory!

With these low-sodium chicken recipes, you’ll be able to enjoy a guilt-free holiday feast that everyone will love.

50+ Flavorful Holiday Low-Sodium Chicken Recipes for a Healthier Dinner

By choosing these low-sodium chicken dinner recipes, you’re making a smart choice for your health without sacrificing flavor.

Whether you’re hosting a large family gathering or preparing a cozy meal for two, these recipes will ensure that your holiday dinners are both heart-healthy and absolutely delicious.

So, this holiday season, take the stress out of meal planning and enjoy every bite with these easy, tasty, and sodium-conscious chicken dishes.

Cheers to a healthier, happier holiday season!

Herb-Roasted Chicken with Lemon and Garlic

This herb-roasted chicken is a delicious, low-sodium option for a holiday dinner. The combination of fresh herbs, lemon, and garlic adds plenty of flavor without the need for excess salt. It’s also low in carbohydrates, making it a great option for anyone following a keto diet. The chicken comes out juicy on the inside with a crispy skin, perfect for any festive gathering.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 3 tablespoons olive oil
• 2 lemons (zested and juiced)
• 4 garlic cloves (minced)
• 2 teaspoons fresh rosemary (chopped)
• 2 teaspoons fresh thyme (chopped)
• 1 teaspoon fresh parsley (chopped)
• 1 teaspoon black pepper
• 1 tablespoon apple cider vinegar
• 1/4 cup low-sodium chicken broth (optional for basting)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, parsley, black pepper, and apple cider vinegar. Mix well.
3. Pat the chicken dry with paper towels, and rub the herb mixture all over the chicken, including under the skin.
4. Place the chicken on a roasting rack in a large roasting pan. If desired, pour the low-sodium chicken broth in the bottom of the pan for extra moisture.
5. Roast the chicken for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Baste occasionally with the juices from the pan.
6. Let the chicken rest for 10 minutes before carving.

This herb-roasted chicken is an excellent low-sodium option for your holiday feast. The lemon and garlic bring a zesty, fresh flavor that pairs beautifully with the natural richness of the chicken. With only a few simple ingredients, you can create a festive, keto-friendly dinner that will impress your guests without sacrificing taste or health. The chicken is tender, juicy, and perfectly seasoned, offering a delicious alternative to traditional high-sodium holiday meals.

Baked Chicken Thighs with Cauliflower Rice

This low-sodium recipe is perfect for those seeking a low-carb, keto-friendly holiday meal. The baked chicken thighs are seasoned with a blend of fresh herbs and spices, and the cauliflower rice offers a light yet satisfying base to absorb all the delicious flavors.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 head of cauliflower (or 4 cups riced cauliflower)
• 1 tablespoon butter (for cauliflower rice)
• 1 tablespoon fresh parsley (chopped)
• Juice of half a lemon

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, black pepper, oregano, and basil. Rub the mixture evenly over the chicken thighs.
3. Place the chicken thighs on a baking sheet lined with parchment paper or a roasting rack. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
4. Meanwhile, prepare the cauliflower rice. If using a whole cauliflower, cut it into florets and pulse in a food processor until it resembles rice grains.
5. In a large skillet, melt the butter over medium heat. Add the cauliflower rice and sauté for 5-7 minutes until tender. Season with black pepper and stir in fresh parsley and lemon juice.
6. Serve the chicken thighs on a plate with the cauliflower rice on the side.

This baked chicken thighs with cauliflower rice is a flavorful and satisfying low-sodium dinner option for your holiday table. The skin-on chicken thighs are perfectly seasoned with a smoky blend of spices, and the cauliflower rice adds a light, yet filling side dish. With minimal preparation and simple ingredients, this dish is not only easy to make but also a great choice for those on a keto diet. The combination of the rich, juicy chicken and the fresh, buttery cauliflower rice creates a balanced meal that everyone will enjoy, without the need for added salt.

Grilled Chicken with Avocado Salsa

This grilled chicken with avocado salsa is a fresh and flavorful option for a low-sodium holiday dinner. The chicken is marinated in a simple, low-sodium blend of olive oil, lime, and spices, then grilled to perfection. The avocado salsa adds a creamy, tangy contrast that elevates the dish. It’s a light yet satisfying meal that fits well into a low-carb, keto lifestyle.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 2 limes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1 avocado (diced)
• 1/2 cup cherry tomatoes (halved)
• 1/4 cup red onion (finely chopped)
• 2 tablespoons fresh cilantro (chopped)
• 1 tablespoon lime juice
• Salt to taste (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, combine olive oil, lime juice, cumin, chili powder, and black pepper. Coat the chicken breasts in the marinade and let them sit for at least 15 minutes.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
4. While the chicken is grilling, prepare the avocado salsa. In a bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Gently toss to combine.
5. Once the chicken is done, let it rest for a few minutes, then slice it and top with the avocado salsa.

This grilled chicken with avocado salsa is a vibrant, flavorful dish that offers a healthy alternative to traditional holiday meals. The chicken is perfectly marinated, giving it a juicy, tender texture, while the creamy avocado salsa adds a refreshing and tangy twist. This recipe is low in sodium, keto-friendly, and packed with healthy fats and fresh ingredients, making it an excellent choice for a holiday dinner. The contrast between the grilled chicken and the cool salsa will delight your taste buds and leave you feeling satisfied without the heaviness of a traditional holiday meal.

Lemon Garlic Chicken with Zucchini Noodles

This Lemon Garlic Chicken with Zucchini Noodles is a light, refreshing, and low-sodium holiday meal. The chicken is marinated in a zesty lemon and garlic mixture, then grilled to perfection. Paired with zucchini noodles, it’s a great low-carb, keto-friendly alternative to pasta. The lemon garlic sauce ties everything together, providing a burst of flavor that’s sure to impress your guests without the need for added salt.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 4 garlic cloves (minced)
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 4 medium zucchinis (spiralized into noodles)
• 1 tablespoon butter (for sautéing)
• 1 tablespoon fresh parsley (chopped)
• Salt to taste (optional)

Instructions:

1. In a small bowl, mix olive oil, lemon juice, lemon zest, minced garlic, oregano, and black pepper. Marinate the chicken breasts in this mixture for at least 15-20 minutes.
2. Preheat the grill or a grill pan over medium heat. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
3. While the chicken is grilling, prepare the zucchini noodles. In a large skillet, melt butter over medium heat. Add the zucchini noodles and sauté for 3-4 minutes until tender but still firm.
4. Season the zucchini noodles with black pepper and garnish with fresh parsley.
5. Once the chicken is cooked, let it rest for a few minutes before slicing. Serve the sliced chicken on top of the zucchini noodles.

This Lemon Garlic Chicken with Zucchini Noodles offers a fresh and flavorful low-sodium dish that’s perfect for a holiday dinner. The tangy lemon and garlic marinade infuses the chicken with a delicious zesty taste, while the zucchini noodles provide a satisfying, low-carb base. By using zucchini noodles instead of traditional pasta, you reduce the carbohydrate content, making it a great choice for keto dieters. This meal is both light and filling, offering a healthy, festive option that’s bursting with flavor but free from excessive salt.

Slow Cooker Chicken with Mushrooms and Herbs

This slow-cooked chicken with mushrooms and herbs is a rich, comforting dish that’s perfect for a low-sodium holiday meal. The slow cooking process ensures the chicken becomes tender and juicy, while the mushrooms and herbs add depth of flavor. The best part is that this recipe is hands-off, allowing you to prepare the meal in advance and have it ready for your holiday gathering without the need for much attention.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 2 cups fresh mushrooms (sliced)
• 1/2 cup low-sodium chicken broth
• 1/4 cup dry white wine (optional)
• 1 tablespoon fresh parsley (chopped)

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Season the chicken thighs with garlic powder, thyme, rosemary, and black pepper.
2. Sear the chicken thighs in the skillet for 3-4 minutes per side until browned. Transfer the chicken to the slow cooker.
3. Add the sliced mushrooms to the slow cooker, along with the chicken broth and white wine (if using).
4. Cover and cook on low for 4-6 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
5. Once the chicken is cooked, remove it from the slow cooker and stir in the fresh parsley.
6. Serve the chicken with the mushroom mixture over the top.

This slow cooker chicken with mushrooms and herbs is an incredibly easy and flavorful low-sodium holiday meal. The slow cooking method allows the chicken to absorb the rich flavors of the mushrooms and herbs, making it incredibly tender and juicy. The low-sodium chicken broth and fresh ingredients keep the dish light without compromising on taste. It’s a perfect make-ahead meal for busy holiday gatherings, as the slow cooker does all the work for you. Serve it alongside your favorite low-carb sides for a complete, satisfying, and healthy meal.

Grilled Chicken with Spinach and Feta Salad

Eis Grilled Chicken with Spinach and Feta Salad is a light and nutritious option for a low-sodium holiday dinner. The grilled chicken is paired with a fresh spinach salad, topped with creamy feta cheese, and dressed with a simple lemon vinaigrette. It’s a keto-friendly, low-carb option that’s full of vibrant flavors and nutrients, perfect for anyone looking to eat healthy during the holiday season.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 6 cups fresh spinach
• 1/4 cup crumbled feta cheese
• 1/2 cucumber (sliced)
• 1/4 red onion (thinly sliced)
• 1/4 cup extra-virgin olive oil (for dressing)
• 2 tablespoons lemon juice (for dressing)
• 1 teaspoon Dijon mustard (for dressing)

Instructions:

1. Preheat the grill to medium-high heat. In a small bowl, combine olive oil, lemon juice, garlic powder, and black pepper. Rub the mixture over the chicken breasts and let them marinate for 15-20 minutes.
2. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
3. While the chicken is grilling, prepare the salad. In a large bowl, combine fresh spinach, crumbled feta cheese, cucumber slices, and red onion.
4. In a small bowl, whisk together extra-virgin olive oil, lemon juice, and Dijon mustard to make the dressing. Pour over the salad and toss to combine.
5. Once the chicken is done, let it rest for a few minutes before slicing. Serve the sliced chicken on top of the salad.

This Grilled Chicken with Spinach and Feta Salad is a perfect low-sodium, keto-friendly option for a festive holiday meal. The grilled chicken is tender and flavorful, while the fresh spinach and feta salad adds a refreshing contrast. The simple lemon vinaigrette enhances the flavors of the dish without adding excess salt. This meal is light yet filling, packed with vitamins, healthy fats, and protein, making it an ideal choice for those looking to maintain a healthy diet during the holidays. The combination of grilled chicken and fresh salad ensures a balanced, nutritious dinner that everyone can enjoy.

Mediterranean Chicken with Roasted Vegetables

This Mediterranean Chicken with Roasted Vegetables is a healthy, low-sodium holiday dinner that brings bright flavors with minimal effort. The chicken is marinated in a blend of olive oil, lemon, and Mediterranean spices, then baked to perfection. Served with a side of roasted vegetables like bell peppers, zucchini, and cherry tomatoes, it’s a wholesome, low-carb option for anyone on a keto diet. This vibrant meal is not only delicious but also packed with nutrients.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 red bell pepper (cut into strips)
• 1 zucchini (sliced)
• 1 cup cherry tomatoes (halved)
• 1/2 teaspoon dried thyme
• Salt to taste (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine olive oil, lemon juice, lemon zest, oregano, garlic powder, black pepper, and cumin. Rub this marinade over the chicken breasts and let them sit for at least 15 minutes.
3. Place the chicken breasts on a baking sheet lined with parchment paper. Arrange the bell pepper, zucchini, and cherry tomatoes around the chicken.
4. Sprinkle the vegetables with dried thyme and drizzle with a little more olive oil if desired.
5. Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Serve the chicken with the roasted vegetables on the side.

This Mediterranean Chicken with Roasted Vegetables is a flavorful and colorful option for a low-sodium holiday meal. The chicken is infused with Mediterranean spices, providing a tangy, aromatic flavor that pairs wonderfully with the roasted vegetables. The dish is packed with fiber, vitamins, and healthy fats, making it a perfect keto-friendly, low-carb choice. With minimal preparation and simple ingredients, this meal is a healthy and festive option that will satisfy your guests without overwhelming them with sodium.

Balsamic Chicken with Asparagus and Cherry Tomatoes

Balsamic Chicken with Asparagus and Cherry Tomatoes is an elegant and low-sodium dish that combines the rich tanginess of balsamic vinegar with fresh, seasonal vegetables. The chicken is marinated in balsamic vinegar, olive oil, and herbs, creating a flavorful glaze when cooked. Paired with roasted asparagus and cherry tomatoes, this dish is light yet satisfying, perfect for a keto holiday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 bunch asparagus (trimmed)
• 1 cup cherry tomatoes (halved)
• 1 tablespoon fresh basil (chopped, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine olive oil, balsamic vinegar, dried basil, garlic powder, and black pepper. Marinate the chicken breasts in the mixture for at least 20 minutes.
3. While the chicken marinates, arrange the asparagus and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with a little black pepper.
4. Place the marinated chicken breasts on the same baking sheet with the vegetables.
5. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Remove from the oven and garnish with fresh chopped basil before serving.

his Balsamic Chicken with Asparagus and Cherry Tomatoes is a simple yet elegant low-sodium dinner that’s bursting with flavor. The balsamic vinegar glaze gives the chicken a rich, tangy finish, while the roasted asparagus and tomatoes provide a fresh and vibrant side. The meal is naturally low in carbs, making it ideal for anyone following a keto diet. This dish is perfect for a festive occasion where you want to offer a healthy, delicious, and visually appealing meal without compromising on flavor.

Chicken Piccata with Zucchini Noodles

Chicken Piccata with Zucchini Noodles is a lightened-up version of the classic piccata dish, with a low-sodium twist. Instead of the usual butter and salt-heavy sauce, this version uses lemon, capers, and olive oil to create a tangy, flavorful sauce. Served over zucchini noodles, this dish is a low-carb, keto-friendly option that’s both satisfying and healthy, making it perfect for a holiday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts (thinly sliced)
• 2 tablespoons olive oil
• 1/4 cup fresh lemon juice
• 1 tablespoon capers (rinsed)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 4 medium zucchinis (spiralized into noodles)
• 1 tablespoon fresh parsley (chopped, for garnish)
• 1/4 cup low-sodium chicken broth

Instructions:

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with black pepper and garlic powder, and cook for 4-5 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the lemon juice, chicken broth, and capers. Bring the sauce to a simmer, scraping the bottom of the pan to release any browned bits.
3. Add the zucchini noodles to the skillet and sauté for 2-3 minutes until tender but still firm.
4. Return the chicken to the skillet and coat with the sauce. Simmer for an additional 2-3 minutes.
5. Serve the chicken on top of the zucchini noodles and garnish with fresh parsley.

This Chicken Piccata with Zucchini Noodles is a refreshing, low-sodium, keto-friendly take on a classic dish. The tangy lemon and caper sauce is light yet full of flavor, complementing the tender chicken and fresh zucchini noodles. By replacing traditional pasta with zucchini noodles, this recipe offers a delicious, low-carb alternative that fits perfectly into a keto diet. It’s a quick and easy dish that delivers on taste and is perfect for a healthy, festive holiday meal.

Grilled Lemon Herb Chicken with Broccoli Slaw

This Grilled Lemon Herb Chicken with Broccoli Slaw is a refreshing, low-sodium dish that’s perfect for a light holiday dinner. The chicken is marinated in a tangy lemon and herb mixture, then grilled to perfection, while the broccoli slaw provides a crunchy, healthy side. The dish is naturally low in carbs and full of flavor, making it a great option for those on a keto diet.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 teaspoons fresh rosemary (chopped)
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 bag of pre-made broccoli slaw
• 1/4 cup mayonnaise (preferably full-fat for keto)
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt to taste (optional)

Instructions:

1. In a small bowl, combine olive oil, lemon juice, lemon zest, rosemary, garlic powder, and black pepper. Coat the chicken breasts with the marinade and refrigerate for at least 30 minutes.
2. Preheat the grill or grill pan to medium-high heat. Grill the chicken for 6-7 minutes per side, or until it reaches an internal temperature of 165°F (74°C).
3. While the chicken is grilling, prepare the broccoli slaw. In a bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, and a pinch of black pepper. Toss the slaw mix in the dressing until well coated.
4. Serve the grilled chicken on a plate with a generous side of the broccoli slaw.

Grilled Lemon Herb Chicken with Broccoli Slaw offers a perfect balance of light and fresh flavors. The lemon herb marinade provides a zesty punch to the tender grilled chicken, while the creamy, tangy broccoli slaw complements the dish beautifully. This recipe is low in sodium and carbs, making it a great choice for anyone following a keto or low-sodium diet. It’s quick to prepare and bursting with flavor, making it a perfect addition to your holiday menu without sacrificing health or taste.

Chicken and Spinach Stuffed Portobello Mushrooms

These Chicken and Spinach Stuffed Portobello Mushrooms are a unique and flavorful low-sodium dinner option. The juicy, seasoned chicken is combined with sautéed spinach and stuffed into meaty portobello mushrooms, creating a hearty, satisfying dish. This recipe is not only low in sodium but also keto-friendly, with plenty of healthy fats and protein to keep you satisfied.

Ingredients:

• 4 large portobello mushrooms (stems removed)
• 2 boneless, skinless chicken breasts (chopped)
• 1 tablespoon olive oil
• 2 cups fresh spinach (chopped)
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 cup grated Parmesan cheese (optional)
• 1 tablespoon fresh parsley (chopped, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chopped chicken breasts and cook for 6-7 minutes, or until browned and fully cooked through. Season with garlic powder, black pepper, and oregano.
3. Add the chopped spinach to the skillet with the chicken and cook for another 2-3 minutes until wilted. Remove from heat.
4. Place the portobello mushrooms on a baking sheet, gill side up. Stuff each mushroom cap with the chicken and spinach mixture, pressing it down gently.
5. Optional: Top with grated Parmesan cheese for added flavor.
6. Bake the stuffed mushrooms for 15-20 minutes, or until the mushrooms are tender and the filling is heated through.
7. Garnish with fresh parsley and serve.

Chicken and Spinach Stuffed Portobello Mushrooms are a delicious and satisfying low-sodium meal that is packed with flavor. The combination of tender chicken, wilted spinach, and earthy mushrooms creates a perfect balance of textures and tastes. This dish is keto-friendly and rich in protein, making it an ideal choice for a low-carb holiday dinner. The stuffed mushrooms are both filling and light, offering a unique way to enjoy chicken that’s free from excessive sodium but full of fresh, healthy ingredients.

Garlic Butter Chicken with Roasted Brussels Sprouts

This Garlic Butter Chicken with Roasted Brussels Sprouts is a low-sodium, keto-friendly meal that is rich in flavor and perfect for a holiday dinner. The chicken is coated in a buttery garlic sauce that infuses it with a rich, savory taste, while the Brussels sprouts are roasted until crispy, providing a delicious contrast. The combination of these two elements makes for a hearty, yet light, meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tablespoons butter
• 4 garlic cloves (minced)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 2 cups Brussels sprouts (trimmed and halved)
• 1 tablespoon olive oil
• Salt to taste (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a skillet, melt the butter over medium heat. Add the minced garlic, dried thyme, rosemary, and black pepper, and cook for 2-3 minutes until fragrant.
3. Season the chicken breasts with a pinch of black pepper and add them to the skillet. Cook the chicken for 6-7 minutes on each side, until golden brown and fully cooked through, basting occasionally with the garlic butter.
4. While the chicken cooks, toss the Brussels sprouts in olive oil and season with black pepper. Spread them in a single layer on a baking sheet.
5. Roast the Brussels sprouts in the oven for 20-25 minutes, stirring halfway through, until they are crispy and golden brown.
6. Serve the garlic butter chicken alongside the roasted Brussels sprouts.

Garlic Butter Chicken with Roasted Brussels Sprouts is a flavorful and satisfying low-sodium dinner that’s perfect for the holiday season. The garlic butter sauce enhances the chicken, giving it a rich and savory flavor, while the crispy roasted Brussels sprouts provide a healthy, crunchy side. This dish is keto-friendly, packed with healthy fats, and low in carbohydrates, making it a great choice for anyone following a low-carb diet. It’s a quick and simple recipe that delivers on taste, making it ideal for a festive meal without the worry of excess sodium.

Chicken Caprese with Avocado Salad

This Chicken Caprese with Avocado Salad is a vibrant, low-sodium dish that combines juicy grilled chicken with the refreshing flavors of a Caprese salad. The chicken is seasoned simply with olive oil and herbs, then topped with fresh mozzarella, tomatoes, and basil. Served alongside a creamy avocado salad, this dish is keto-friendly, low in carbs, and full of healthy fats, making it a perfect option for a holiday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 cup fresh mozzarella (sliced)
• 1 cup cherry tomatoes (halved)
• 1/4 cup fresh basil (chopped)
• 2 ripe avocados (diced)
• 1 tablespoon lime juice
• 1 tablespoon olive oil (for salad dressing)
• Salt to taste (optional)

Instructions:

1. Preheat the grill or grill pan over medium heat. Rub the chicken breasts with olive oil, garlic powder, oregano, and black pepper.
2. Grill the chicken for 6-7 minutes per side or until it reaches an internal temperature of 165°F (74°C).
3. While the chicken is grilling, prepare the Caprese topping by layering slices of fresh mozzarella, cherry tomatoes, and basil on top of each chicken breast.
4. Once the chicken is cooked, transfer it to a plate and let it rest for a few minutes to absorb the juices.
5. In a separate bowl, combine the diced avocados, lime juice, and olive oil. Toss gently to coat.
6. Serve the chicken topped with the Caprese ingredients and a side of the avocado salad.

Chicken Caprese with Avocado Salad is a light yet flavorful holiday meal that combines fresh, wholesome ingredients. The grilled chicken serves as a perfect base for the creamy mozzarella, tangy tomatoes, and fragrant basil, creating a classic Caprese topping. The avocado salad provides a creamy, healthy side that complements the chicken perfectly. This meal is low in sodium, high in healthy fats, and keto-friendly, making it an excellent choice for anyone looking to enjoy a festive meal that’s both nutritious and delicious.

Spicy Cilantro Lime Chicken with Cauliflower Rice

This Spicy Cilantro Lime Chicken with Cauliflower Rice is a flavorful and low-sodium dinner that’s perfect for a keto holiday meal. The chicken is marinated in a spicy cilantro lime mixture and grilled to perfection. Served with cauliflower rice, this dish is light, satisfying, and full of fresh, vibrant flavors that bring excitement to any holiday table. It’s also a great way to keep your meal low-carb while still feeling indulgent.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice and zest of 1 lime
• 1/2 cup fresh cilantro (chopped)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 1 tablespoon garlic powder
• 1 medium head cauliflower (grated into rice-like pieces)
• 1 tablespoon olive oil (for cauliflower rice)
• Salt to taste (optional)

Instructions:

1. In a bowl, combine olive oil, lime juice, lime zest, cilantro, chili powder, cumin, black pepper, and garlic powder. Marinate the chicken in this mixture for at least 30 minutes.
2. Preheat the grill or grill pan to medium-high heat. Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C).
3. While the chicken is grilling, prepare the cauliflower rice. Heat olive oil in a large skillet over medium heat. Add the grated cauliflower and sauté for 5-6 minutes until it becomes tender and slightly crispy.
4. Season the cauliflower rice with a pinch of black pepper and salt, if desired.
5. Serve the grilled chicken on top of the cauliflower rice, garnished with additional cilantro if preferred.

Spicy Cilantro Lime Chicken with Cauliflower Rice is an exciting, low-sodium option for your holiday meal. The bold and spicy marinade brings out the best in the grilled chicken, while the cilantro lime flavor is light yet vibrant. The cauliflower rice is a fantastic low-carb alternative to traditional rice, and its tender, slightly crispy texture pairs beautifully with the chicken. This dish is keto-friendly, packed with flavor, and full of healthy ingredients, making it a great choice for a festive and satisfying meal that’s also nutritious.

Herb-Crusted Chicken with Roasted Butternut Squash

his Herb-Crusted Chicken with Roasted Butternut Squash is a comforting, low-sodium meal that combines the rich flavors of roasted chicken with the sweetness of roasted butternut squash. The chicken is coated in a simple herb mixture and roasted until crispy, while the butternut squash provides a healthy, nutrient-dense side. This dish is keto-friendly, low in carbs, and perfect for a cozy holiday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 2 cups butternut squash (peeled and cubed)
• 1 tablespoon olive oil (for roasting squash)
• 1/2 teaspoon ground cinnamon (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine olive oil, garlic powder, rosemary, thyme, and black pepper. Rub this mixture over the chicken breasts.
3. Arrange the chicken breasts on a baking sheet and set aside.
4. In a separate bowl, toss the cubed butternut squash with olive oil, ground cinnamon (if using), and a pinch of black pepper. Spread the squash on the same baking sheet.
5. Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the butternut squash is tender and lightly caramelized.
6. Serve the herb-crusted chicken with the roasted butternut squash on the side.

Herb-Crusted Chicken with Roasted Butternut Squash is a wholesome, low-sodium dish that brings the flavors of the season to your table. The herb-crusted chicken is perfectly roasted, creating a flavorful, crispy exterior while staying juicy inside. The sweet roasted butternut squash adds a natural sweetness that balances the savory chicken. This keto-friendly, low-carb recipe is perfect for a holiday meal, offering a satisfying, nutrient-packed dinner that is both comforting and festive.

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