50+ Quick Saturday Low Sodium Chicken Recipes for a Saturday Feast

When it comes to preparing a healthy and delicious meal on a Saturday, chicken is often a go-to protein due to its versatility, lean quality, and ability to absorb a variety of flavors.

However, for those who are watching their sodium intake, finding recipes that are both tasty and low in sodium can be a challenge.

That’s where we come in! We’ve curated a collection of over 50 low-sodium chicken recipes that will satisfy your taste buds without compromising on your health goals.

These recipes are perfect for anyone looking to enjoy a flavorful meal while keeping sodium levels in check.

Whether you’re grilling, roasting, sautéing, or stuffing your chicken, these dishes are designed to keep you feeling full and satisfied without the guilt.

Each recipe is packed with fresh ingredients, herbs, and spices that bring out the natural flavors of the chicken, proving that healthy eating doesn’t have to be bland.

From light salads to hearty dinners, there’s something for everyone in this collection.

So, say goodbye to high-sodium meals and hello to delicious, wholesome chicken dishes that are easy to prepare and perfect for any Saturday feast!

50+ Quick Saturday Low Sodium Chicken Recipes for a Saturday Feast

Eating healthy doesn’t mean sacrificing taste, especially when it comes to chicken.

These 50+ Saturday low-sodium chicken recipes provide you with a diverse range of dishes that will keep your sodium intake in check while still satisfying your cravings.

From savory grilled options to comforting baked meals, these recipes showcase how you can create flavorful chicken dishes with minimal salt.

With fresh ingredients, smart substitutions, and creative seasonings, you can make each Saturday meal an exciting and healthy culinary experience.

So, the next time you’re planning a weekend meal, turn to these low-sodium chicken recipes to keep your meals both nourishing and delicious.

Grilled Lemon Herb Chicken

This Grilled Lemon Herb Chicken is a light, flavorful, and sodium-conscious recipe perfect for a Saturday barbecue or casual dinner. Marinated in a mixture of lemon juice, olive oil, garlic, and fresh herbs, it’s a healthy and refreshing option. The absence of added salt ensures it’s suitable for those monitoring their sodium intake while still delivering a deliciously tangy and aromatic flavor profile.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 2 lemons
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder

Instructions:

1. In a bowl, whisk together the olive oil, lemon juice, garlic, thyme, rosemary, black pepper, paprika, and onion powder.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken.
3. Seal and refrigerate for at least 1 hour, or up to 8 hours, to allow the flavors to infuse.
4. Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade.
5. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F.
6. Remove from the grill and let rest for 5 minutes before serving.

This Grilled Lemon Herb Chicken is an ideal choice for anyone seeking a low-sodium, delicious, and easy-to-make dish. The tangy lemon and fresh herbs brighten up the chicken, while the grilling process ensures a smoky flavor without the need for extra salt. Perfect for serving alongside a fresh salad or some roasted vegetables, this dish makes a satisfying and heart-healthy meal.

Baked Chicken with Garlic and Spinach

This Baked Chicken with Garlic and Spinach is a wholesome, savory dish that packs a punch of flavor without relying on salt. The chicken is baked with garlic, olive oil, and fresh spinach, creating a comforting, flavorful meal. Rich in protein, fiber, and essential nutrients, it’s a great choice for a low-sodium Saturday dinner that doesn’t compromise on taste.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the chopped spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat.
4. Season the chicken breasts with black pepper, oregano, and paprika.
5. Place the chicken breasts in a baking dish and spoon the garlic and spinach mixture over the top.
6. Drizzle lemon juice over the chicken.
7. Cover with aluminum foil and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
8. Remove from the oven, let rest for a few minutes, and serve.

The Baked Chicken with Garlic and Spinach is an incredibly satisfying low-sodium dish that’s bursting with flavor. The combination of sautéed garlic and spinach not only complements the chicken but also elevates the dish, creating a filling meal without any added salt. The olive oil and lemon juice bring out natural flavors, making this a perfect weeknight dinner or weekend feast.

Chicken and Vegetable Stir-Fry

This Chicken and Vegetable Stir-Fry is a healthy, colorful, and sodium-conscious option for a Saturday meal. Packed with lean protein from chicken and a variety of fresh vegetables, it’s a quick and easy dish that doesn’t require any added salt. The flavors come from a blend of garlic, ginger, and a low-sodium soy sauce, creating a perfect balance of savory and umami.

• 2 chicken breasts, thinly sliced
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1/2 cup carrots, julienned
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon black pepper

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced chicken and cook until browned and cooked through, about 6-7 minutes. Remove the chicken and set it aside.
3. In the same skillet, add the garlic, ginger, and vegetables. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
4. Return the chicken to the skillet and add the low-sodium soy sauce, rice vinegar, sesame oil, and black pepper.
5. Stir to coat everything evenly and cook for another 2-3 minutes.
6. Serve immediately, garnished with sesame seeds or fresh herbs if desired.

This Chicken and Vegetable Stir-Fry is a versatile and vibrant dish that’s perfect for anyone looking to reduce sodium intake without sacrificing flavor. The combination of garlic, ginger, and low-sodium soy sauce delivers plenty of savory richness, while the vegetables add a natural sweetness and crunch. It’s a quick and easy dish that’s perfect for busy Saturdays and guarantees a balanced, wholesome meal.

Herb-Crusted Chicken Tenders

These Herb-Crusted Chicken Tenders are an easy-to-make, crispy, low-sodium alternative to traditional fried chicken tenders. The chicken is coated in a mixture of fresh herbs, breadcrumbs, and spices, then baked to perfection. This dish is a healthier option that provides all the crunch and flavor you love without the excessive salt.

• 4 boneless, skinless chicken breasts, cut into strips
• 1 cup whole wheat breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine the breadcrumbs, parsley, thyme, garlic powder, black pepper, and paprika.
3. Lightly coat each chicken strip with olive oil, then dredge it in the breadcrumb mixture, pressing gently to coat.
4. Arrange the coated chicken tenders on the prepared baking sheet.
5. Bake for 15-20 minutes, flipping halfway through, until the chicken is golden and cooked through.
6. Serve with a dipping sauce like homemade honey mustard or a yogurt-based ranch.

These Herb-Crusted Chicken Tenders provide a crispy, satisfying texture without the need for salt or frying. The fresh herbs infuse the breadcrumbs with vibrant flavor, making these tenders a guilt-free indulgence. They’re perfect for a casual Saturday meal, and with the simple ingredients, you can whip them up quickly and enjoy a healthier, low-sodium version of a family favorite.

Slow Cooker Chicken with Tomatoes and Basil

This Slow Cooker Chicken with Tomatoes and Basil is a hands-off, delicious low-sodium recipe. The chicken is cooked slowly in a mixture of tomatoes, garlic, and fresh basil, creating a tender, juicy meal. The slow cooking process allows all the flavors to meld together beautifully, making it an excellent option for busy Saturdays when you don’t want to spend too much time in the kitchen.

• 4 boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes, no salt added
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute.
2. Transfer the garlic to the slow cooker, then add the diced tomatoes, dried basil, oregano, and black pepper.
3. Place the chicken breasts in the slow cooker and spoon some of the tomato mixture over the chicken.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
5. Garnish with fresh basil before serving.

The Slow Cooker Chicken with Tomatoes and Basil is an incredibly easy and low-maintenance dish, making it perfect for a relaxed Saturday. The slow cooking allows the chicken to absorb the flavors of the tomatoes and herbs, resulting in a tender and flavorful meal. With minimal prep and no added salt, this dish is a great option for anyone looking to enjoy a comforting, low-sodium dinner without much effort.

Spicy Grilled Chicken with Avocado Salsa

This Spicy Grilled Chicken with Avocado Salsa is a low-sodium dish bursting with fresh flavors and a hint of heat. The chicken is marinated in a mix of chili powder, lime juice, and cumin, giving it a spicy kick, while the avocado salsa adds a creamy, refreshing contrast. The combination of grilled chicken and cool salsa makes it an ideal option for a summer Saturday meal or casual dinner.

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 1 lime
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1 teaspoon black pepper
• 1 avocado, diced
• 1/2 cup red onion, finely chopped
• 1 small tomato, diced
• 1 tablespoon cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. In a small bowl, combine olive oil, lime juice, chili powder, cumin, paprika, and black pepper.
2. Coat the chicken breasts in the marinade and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
4. While the chicken grills, prepare the salsa by mixing together avocado, red onion, tomato, cilantro, and lime juice in a bowl.
5. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.
6. Serve the grilled chicken topped with the avocado salsa.

The Spicy Grilled Chicken with Avocado Salsa is a perfect balance of heat and freshness. The grilled chicken provides a satisfying smokiness, while the avocado salsa adds creaminess and a cooling effect. This dish is low in sodium yet high in flavor, making it a fantastic choice for anyone looking for a light, healthy meal on a Saturday. It pairs wonderfully with a side of rice or a crisp salad.

Zesty Chicken Fajitas

Zesty Chicken Fajitas are a colorful and vibrant dish full of flavors but without the high sodium content. Chicken strips are sautéed with bell peppers, onions, and a variety of spices, creating a perfect combination of tangy, savory, and slightly smoky flavors. Served with tortillas, these fajitas are a low-sodium alternative to the classic recipe.

• 4 boneless, skinless chicken breasts, cut into strips
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Juice of 1 lime
• 8 small whole wheat tortillas

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sliced chicken strips to the skillet and season with cumin, chili powder, garlic powder, smoked paprika, and black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through.
3. Add the bell peppers and onion to the skillet. Cook for an additional 4-5 minutes until the vegetables are tender.
4. Squeeze lime juice over the chicken and vegetables, stirring to combine.
5. Serve the fajita mixture in warm whole wheat tortillas.

These Zesty Chicken Fajitas are a flavorful, low-sodium alternative to the traditional fajita dish. The combination of sautéed chicken, bell peppers, onions, and spices gives this meal an irresistible zesty flair. The whole wheat tortillas add an extra boost of fiber, making this a wholesome, healthy meal perfect for a Saturday dinner. This dish is full of flavor and offers plenty of room for customization, whether you prefer more heat or additional toppings.

Chicken with Balsamic Roasted Vegetables

Chicken with Balsamic Roasted Vegetables is a delicious, low-sodium recipe that’s simple to prepare and packed with flavors. The chicken is roasted alongside a medley of vegetables like zucchini, bell peppers, and carrots, all tossed in balsamic vinegar for a slightly tangy, savory depth. This dish is not only low in sodium but also high in vitamins and minerals, making it a healthy option for a Saturday night meal.

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 carrot, sliced
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the chicken breasts on the baking sheet. Drizzle with olive oil, balsamic vinegar, black pepper, thyme, and oregano.
3. Add the zucchini, bell pepper, and carrot to the baking sheet, arranging them around the chicken.
4. Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
5. Serve immediately, garnished with extra herbs if desired.

This Chicken with Balsamic Roasted Vegetables is a satisfying, one-pan meal that’s bursting with flavor and nutrition. The balsamic vinegar adds a subtle tang to the chicken and vegetables, enhancing their natural flavors without adding extra sodium. This dish is perfect for a cozy Saturday meal, providing a nutritious, balanced dinner with minimal cleanup required.

Chicken Caesar Salad (Low-Sodium)

A healthier take on the classic Chicken Caesar Salad, this low-sodium version keeps the flavors intact while reducing the sodium content. Grilled chicken, crunchy romaine lettuce, and a homemade Caesar dressing (without salt) come together to create a light yet satisfying dish perfect for a Saturday lunch or dinner.

• 4 boneless, skinless chicken breasts
• 4 cups romaine lettuce, chopped
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1/4 cup Greek yogurt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 cup whole wheat croutons (optional)

Instructions:

1. Preheat the grill or a skillet over medium heat. Season the chicken breasts with olive oil, lemon juice, garlic powder, and black pepper.
2. Grill the chicken for 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F). Remove from the grill and let it rest for a few minutes before slicing.
3. In a small bowl, whisk together the Greek yogurt, Dijon mustard, and garlic powder to make the dressing.
4. Toss the romaine lettuce with the dressing until evenly coated.
5. Top the salad with sliced chicken, grated Parmesan, and optional croutons for added crunch.

This Chicken Caesar Salad (Low-Sodium) offers all the classic flavors you love, without the high sodium content. The homemade dressing provides the creamy richness associated with Caesar salad, while the grilled chicken adds lean protein. This dish is perfect for a light yet filling meal, whether you’re enjoying it as a refreshing lunch or a lighter dinner on a Saturday.

Chicken and Quinoa Stuffed Peppers

Chicken and Quinoa Stuffed Peppers are a healthy and low-sodium option that combines lean chicken, protein-packed quinoa, and flavorful vegetables. These stuffed peppers are baked until tender, creating a satisfying meal that’s both nutritious and filling. With a mix of herbs and spices, this dish is bursting with flavor without relying on extra salt.

• 4 large bell peppers, tops cut off and seeds removed
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 cup cooked quinoa
• 1/2 cup diced tomatoes
• 1/4 cup onion, finely chopped
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, cooked quinoa, diced tomatoes, onion, cumin, paprika, garlic powder, and olive oil.
3. Stuff each bell pepper with the chicken and quinoa mixture, pressing down gently to pack them tightly.
4. Place the stuffed peppers in a baking dish and cover with foil.
5. Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
6. Garnish with fresh cilantro before serving.

These Chicken and Quinoa Stuffed Peppers are a flavorful, low-sodium meal that’s both filling and satisfying. The quinoa adds a hearty texture, while the chicken provides lean protein, and the bell peppers offer a sweet, slightly smoky flavor. This dish is perfect for meal prepping and is ideal for a nutritious Saturday dinner or lunch, providing a complete meal in one dish.

Lemon Garlic Chicken Skewers

These Lemon Garlic Chicken Skewers are a light, flavorful, and low-sodium option for a Saturday cookout or weeknight meal. The chicken is marinated in a zesty lemon garlic marinade, then grilled to perfection. The skewers can be served with a side of vegetables or a simple salad for a refreshing and satisfying dish.

• 4 boneless, skinless chicken breasts, cut into cubes
• 2 tablespoons olive oil
• Juice of 2 lemons
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon fresh parsley, chopped

Instructions:

1. In a bowl, combine the olive oil, lemon juice, garlic, oregano, black pepper, and paprika.
2. Add the chicken cubes to the marinade and mix until well-coated. Refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill to medium-high heat. Thread the marinated chicken onto skewers.
4. Grill the skewers for 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F.
5. Remove from the grill and sprinkle with fresh parsley before serving.

The Lemon Garlic Chicken Skewers are an easy, flavorful low-sodium dish that works well for a Saturday barbecue or casual dinner. The lemon and garlic marinade provides a bright, aromatic flavor, while grilling imparts a smoky char. These skewers are great served with a side of grilled vegetables or a light couscous salad, making them a healthy and satisfying choice.

Roasted Chicken with Sweet Potatoes and Asparagus

This Roasted Chicken with Sweet Potatoes and Asparagus is a one-pan meal that’s simple to make yet packed with nutrients and flavor. The chicken is roasted with sweet potatoes and asparagus, drizzled with olive oil and herbs, creating a perfectly balanced and low-sodium dish. It’s a great option for a healthy Saturday dinner or meal prep.

• 4 bone-in, skin-on chicken thighs
• 2 medium sweet potatoes, peeled and cut into cubes
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a small bowl, mix together olive oil, rosemary, thyme, black pepper, and garlic powder.
3. Rub the chicken thighs with half of the olive oil mixture and place them on the baking sheet.
4. Toss the sweet potato cubes with the remaining olive oil mixture and spread them around the chicken on the baking sheet.
5. Roast in the oven for 25 minutes, then add the asparagus to the sheet and continue roasting for another 10-15 minutes, until the chicken is cooked through and the vegetables are tender.
6. Remove from the oven and let the chicken rest for a few minutes before serving.

The Roasted Chicken with Sweet Potatoes and Asparagus is an easy-to-make, low-sodium dinner option that’s both hearty and healthy. The sweet potatoes add a natural sweetness, while the asparagus provides a fresh, earthy flavor. The rosemary and thyme infuse the dish with aromatic depth, making it a well-rounded meal that’s perfect for a Saturday night or a meal prep for the week ahead.

Chicken and Cucumber Salad with Yogurt Dressing

This Chicken and Cucumber Salad with Yogurt Dressing is a refreshing and light low-sodium meal, ideal for a warm Saturday. Grilled chicken is paired with crisp cucumber and tossed in a tangy yogurt-based dressing, creating a simple yet flavorful dish that’s perfect for a low-sodium lifestyle.

• 4 boneless, skinless chicken breasts
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup plain Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried dill
• 1/2 teaspoon black pepper

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Season the chicken breasts with black pepper and olive oil.
2. Grill the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F.
3. While the chicken is grilling, mix together the Greek yogurt, lemon juice, dill, and black pepper in a bowl.
4. In a large salad bowl, combine the cucumber slices, red onion, and grilled chicken (sliced).
5. Drizzle the yogurt dressing over the salad and toss to combine.

The Chicken and Cucumber Salad with Yogurt Dressing is a refreshing, low-sodium meal that’s perfect for warm weather or a light Saturday lunch. The Greek yogurt dressing adds a creamy, tangy element to the crisp vegetables and grilled chicken. This salad is not only low in sodium but also rich in protein and healthy fats, making it a satisfying, nutritious meal.

Stuffed Chicken Breast with Spinach and Feta

Stuffed Chicken Breast with Spinach and Feta is a delicious, low-sodium dish that’s packed with flavor and nutrients. The chicken breasts are stuffed with a mixture of spinach and feta cheese, then baked until golden and juicy. This dish is both elegant and easy to make, making it perfect for a Saturday dinner or special occasion.

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the spinach and sauté for 2-3 minutes until wilted. Remove from heat and let cool slightly.
3. In a bowl, combine the sautéed spinach with the feta cheese.
4. Cut a pocket in each chicken breast and stuff with the spinach and feta mixture.
5. Season the chicken with garlic powder, black pepper, and oregano. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat.
6. Sear the chicken breasts for 2-3 minutes on each side until browned.
7. Transfer the chicken to the oven and bake for 20-25 minutes, until the chicken is cooked through and the internal temperature reaches 165°F.
8. Serve hot.

Stuffed Chicken Breast with Spinach and Feta is a savory, low-sodium dish that offers a wonderful combination of flavors. The spinach and feta stuffing makes the chicken juicy and flavorful, while the baking process ensures it stays tender. This dish is ideal for a special Saturday dinner and can be served with a side of roasted vegetables or a fresh salad for a well-rounded meal.

Chicken and Zucchini Noodles with Pesto

This Chicken and Zucchini Noodles with Pesto is a healthy, low-sodium take on pasta that’s light yet filling. The chicken is paired with zucchini noodles (zoodles) and tossed in a flavorful homemade pesto sauce made with fresh basil, garlic, and olive oil. This dish is perfect for those looking for a lower-carb, sodium-conscious option that still satisfies pasta cravings.

• 4 boneless, skinless chicken breasts
• 2 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 tablespoon lemon juice
• 1/2 teaspoon black pepper

Instructions:

1. Preheat the grill or a skillet over medium-high heat. Grill the chicken for 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F. Let rest before slicing.
2. In a food processor, combine the basil, pine nuts, olive oil, garlic, lemon juice, and black pepper. Blend until smooth.
3. Heat a large skillet over medium heat and sauté the zucchini noodles for 2-3 minutes, until tender.
4. Toss the zucchini noodles with the pesto sauce until evenly coated.
5. Top with the sliced grilled chicken and serve immediately.

Chicken and Zucchini Noodles with Pesto is a fresh, flavorful, and low-sodium dish that’s perfect for those looking for a lighter pasta alternative. The homemade pesto adds a burst of herbal flavor, while the zucchini noodles provide a satisfying texture without the carbs. This dish is a great choice for a healthy Saturday dinner that doesn’t compromise on flavor.

Note: More recipes are coming soon!