50+ Quick Saturday Low-Sodium Ninja Foodi Recipes for Every Taste

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Eating healthy doesn’t have to be complicated or time-consuming, especially when you have the convenience of a Ninja Foodi.

For those looking to cut back on sodium while still enjoying delicious meals, the Ninja Foodi is an invaluable tool.

Whether you’re trying to maintain a low-sodium diet or simply want to eat healthier, this kitchen gadget can help you prepare a wide variety of tasty, wholesome dishes.

In this article, we’ll explore over 50 low-sodium recipes that are perfect for a Saturday night dinner or a week of healthy meal prep.

From flavorful fish dishes to hearty stews, there’s something for every taste and dietary preference.

So, get your Ninja Foodi ready and discover how easy it can be to make healthy meals without sacrificing taste!

50+ Quick Saturday Low-Sodium Ninja Foodi Recipes for Every Taste

With the Ninja Foodi, preparing low-sodium meals is a breeze.

These 50+ Saturday low-sodium recipes provide a perfect variety of flavors, textures, and ingredients to keep your meals interesting and satisfying.

Whether you’re cooking for yourself or a family, these recipes ensure that you can enjoy delicious, nutritious food without the worry of excess sodium.

The versatility and convenience of the Ninja Foodi allow you to create everything from light salads to comforting stews in no time.

So, the next time you’re looking for healthy meals to prepare, let the Ninja Foodi be your go-to appliance for low-sodium cooking.

Herb-Crusted Chicken with Steamed Vegetables

This dish features tender, herb-infused chicken paired with a medley of vibrant steamed vegetables. Prepared in the Ninja Foodi, this low-sodium recipe ensures flavor without compromising health. Packed with fresh herbs and natural ingredients, it’s a wholesome option for a relaxing Saturday meal.

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 cups broccoli florets
  • 1 cup baby carrots
  • 1 cup sliced zucchini
  • Juice of half a lemon

Instructions:

  1. Preheat the Ninja Foodi and set to “Air Crisp” at 375°F.
  2. Brush the chicken breasts with olive oil.
  3. Mix garlic powder, onion powder, paprika, rosemary, and thyme in a small bowl. Rub this mixture evenly over the chicken.
  4. Place the chicken in the Ninja Foodi basket and cook for 15-18 minutes, flipping halfway through, until the internal temperature reaches 165°F.
  5. While the chicken cooks, prepare the vegetables. Add 1 cup of water to the Ninja Foodi pot, place the steamer basket with vegetables inside, and set to “Steam” for 5-6 minutes.
  6. Once the chicken is cooked, plate it alongside the steamed vegetables. Drizzle with fresh lemon juice before serving.

This Herb-Crusted Chicken with Steamed Vegetables is a nutrient-packed, low-sodium delight perfect for a satisfying Saturday meal. The natural flavors of fresh herbs and vegetables shine through, offering a healthy yet flavorful dining experience.

Lentil and Vegetable Soup

Warm up your Saturday evening with a hearty and nourishing lentil and vegetable soup. Prepared in the Ninja Foodi, this recipe brings together earthy lentils and vibrant vegetables into a savory low-sodium dish that’s comforting and filling. Perfect for meal prepping or enjoying fresh out of the pot.

Ingredients:

  • 1 cup dried lentils, rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 4 cups unsalted vegetable broth
  • 1 cup water
  • 1 can (14 oz) diced tomatoes, no salt added

Instructions:

  1. Set the Ninja Foodi to “Sauté” mode. Heat olive oil and add onions, garlic, carrots, and celery. Cook for 3-4 minutes until softened.
  2. Add smoked paprika, oregano, and cumin. Stir for 1 minute to toast the spices.
  3. Add lentils, zucchini, tomatoes, vegetable broth, and water. Stir well.
  4. Close the lid and set the Ninja Foodi to “Pressure Cook” on high for 15 minutes.
  5. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  6. Stir the soup and serve warm with a side of crusty bread or a fresh salad.

This Lentil and Vegetable Soup is the ultimate low-sodium comfort food. The lentils add a hearty texture, while the vegetables provide a burst of freshness. Enjoy this warm, cozy bowl for a simple yet satisfying Saturday dinner.

Sweet Potato and Black Bean Tacos

Bring a burst of flavor to your weekend with these Sweet Potato and Black Bean Tacos. Perfectly roasted sweet potatoes and spiced black beans come together in a soft tortilla for a delicious, low-sodium dish. Prepared using the Ninja Foodi, this recipe is both easy and satisfying.

Ingredients:

  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 can (15 oz) black beans, rinsed and drained
  • 1/2 cup diced tomatoes
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • Juice of one lime
  • 8 small corn or whole wheat tortillas

Instructions:

  1. Preheat the Ninja Foodi to “Air Crisp” at 400°F. Toss diced sweet potatoes with olive oil, chili powder, cumin, and smoked paprika. Place in the air fryer basket and cook for 12-15 minutes, shaking halfway through.
  2. While the sweet potatoes cook, set the Ninja Foodi to “Sauté” mode. Add black beans, tomatoes, and a squeeze of lime juice. Cook for 5-7 minutes until heated through.
  3. Warm the tortillas in a dry skillet or microwave.
  4. Assemble the tacos by layering sweet potatoes, black beans, red onions, and fresh cilantro in each tortilla. Squeeze extra lime juice on top before serving.

These Sweet Potato and Black Bean Tacos are a vibrant, low-sodium option for your Saturday meal. Packed with fiber and flavor, they’re perfect for sharing with family and friends or enjoying solo for a fun and satisfying dinner.

Lemon Herb Salmon with Quinoa and Asparagus

This Lemon Herb Salmon recipe is a light yet satisfying low-sodium dish that pairs perfectly with fluffy quinoa and tender asparagus. The Ninja Foodi simplifies the process, locking in flavor and nutrients for a wholesome and quick Saturday meal.

Ingredients:

  • 2 salmon fillets (skin-on or skinless)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • Juice and zest of 1 lemon
  • 1 cup quinoa
  • 2 cups water or unsalted vegetable broth
  • 1 bunch asparagus, trimmed

Instructions:

  1. Set the Ninja Foodi to “Sauté” mode and toast quinoa for 2-3 minutes. Add water or broth, close the lid, and pressure cook on high for 1 minute. Let it naturally release for 10 minutes, then fluff with a fork.
  2. Rub salmon with olive oil, garlic powder, dill, parsley, and lemon zest. Place in the air fryer basket with asparagus on the side.
  3. Air crisp at 375°F for 10-12 minutes or until the salmon flakes easily with a fork.
  4. Serve salmon atop a bed of quinoa with a side of asparagus. Squeeze fresh lemon juice over the top.

Lemon Herb Salmon with Quinoa and Asparagus is a nutritious and elegant dish. The zesty lemon enhances the natural flavors of the salmon and vegetables, making it a guilt-free and delicious way to enjoy your Saturday.

Veggie-Stuffed Bell Peppers

These Veggie-Stuffed Bell Peppers are a colorful, flavorful, and low-sodium dinner option. Loaded with nutrient-rich vegetables and brown rice, this dish offers a satisfying balance of texture and taste. The Ninja Foodi ensures even cooking with minimal effort.

Ingredients:

  • 4 large bell peppers (any color)
  • 1 cup cooked brown rice
  • 1/2 cup diced zucchini
  • 1/2 cup diced mushrooms
  • 1/2 cup diced tomatoes
  • 1/2 cup chopped spinach
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 1/4 cup shredded low-sodium mozzarella cheese (optional)

Instructions:

  1. Cut the tops off the bell peppers and remove seeds.
  2. In “Sauté” mode, heat olive oil and cook zucchini, mushrooms, tomatoes, and spinach for 4-5 minutes. Stir in garlic powder, Italian seasoning, and cooked brown rice.
  3. Stuff the bell peppers with the mixture and place them in the Ninja Foodi pot. Add 1/2 cup water to the pot.
  4. Pressure cook on high for 6 minutes. Optionally, sprinkle mozzarella on top and air crisp at 400°F for 2 minutes to melt.
  5. Serve hot with a fresh side salad or steamed vegetables.

These Veggie-Stuffed Bell Peppers are a vibrant and hearty meal, perfect for a low-sodium diet. The tender peppers and savory filling make this dish as comforting as it is healthy.

Chicken and Vegetable Stir-Fry

Quick, flavorful, and packed with nutrients, this Chicken and Vegetable Stir-Fry is perfect for a low-sodium Saturday dinner. The Ninja Foodi helps to lock in the flavors of fresh vegetables and lean chicken while maintaining crispness and vibrant colors.

Ingredients:

  • 2 chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1/2 cup sliced bell peppers
  • 1/2 cup sliced mushrooms
  • 2 tablespoons low-sodium soy sauce or coconut aminos
  • 1 teaspoon ginger powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cornstarch (optional, for thickening)
  • 1/4 cup water

Instructions:

  1. Set the Ninja Foodi to “Sauté” mode and heat olive oil. Add chicken pieces and cook until lightly browned, about 5 minutes.
  2. Add broccoli, snap peas, bell peppers, and mushrooms. Stir-fry for 3-4 minutes.
  3. Mix soy sauce, ginger powder, garlic powder, and water. Pour over the stir-fry. Optionally, add cornstarch dissolved in water for a thicker sauce.
  4. Cook for another 3 minutes, stirring to coat everything evenly.
  5. Serve over brown rice or quinoa for a complete meal.

This Chicken and Vegetable Stir-Fry is a quick and wholesome way to end your Saturday. The Ninja Foodi ensures perfectly cooked chicken and crisp vegetables, making this dish a crowd-pleaser that’s both nutritious and flavorful.

Garlic and Herb Shrimp with Cauliflower Rice

This Garlic and Herb Shrimp with Cauliflower Rice is a low-sodium, high-protein dish that’s bursting with flavor. Perfectly seasoned shrimp pair beautifully with cauliflower rice, making it a light yet satisfying meal. The Ninja Foodi ensures a quick and easy preparation process while keeping the ingredients fresh and flavorful.

Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 bag (12 oz) cauliflower rice (fresh or frozen)
  • 1 tablespoon chopped parsley
  • Juice of half a lemon

Instructions:

  1. Set the Ninja Foodi to “Sauté” mode and heat the olive oil. Add the garlic and cook for 1 minute until fragrant.
  2. Add shrimp, oregano, paprika, red pepper flakes, and lemon zest. Cook for 3-4 minutes, flipping the shrimp halfway, until they are pink and cooked through.
  3. Remove the shrimp from the pot and set aside.
  4. Add cauliflower rice to the pot and cook for 4-5 minutes, stirring occasionally. If using frozen cauliflower rice, add 1 tablespoon of water to help steam it.
  5. Once the rice is cooked, return the shrimp to the pot, and stir to combine. Finish with a squeeze of fresh lemon juice and sprinkle with chopped parsley.
  6. Serve immediately, with an optional side of sautéed greens or a simple salad.

This Garlic and Herb Shrimp with Cauliflower Rice is a flavorful and light dish that fits perfectly into a low-sodium diet. The savory shrimp combined with the cauliflower rice makes for a satisfying, low-carb meal that’s packed with nutrients, all prepared effortlessly in the Ninja Foodi.

Spaghetti Squash with Marinara and Turkey Meatballs

Enjoy a healthier twist on a classic dish with Spaghetti Squash and Turkey Meatballs. This low-sodium recipe uses a fresh marinara sauce and turkey meatballs for a leaner version of spaghetti. The Ninja Foodi brings it all together with ease, allowing for a quick, flavorful, and low-sodium dinner.

Ingredients:

  • 1 medium spaghetti squash
  • 1 lb ground turkey (preferably lean)
  • 1 egg
  • 1/4 cup whole wheat breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1 jar (24 oz) no-salt-added marinara sauce
  • Fresh basil for garnish
  • Olive oil spray

Instructions:

  1. Cut the spaghetti squash in half and scoop out the seeds. Spray the flesh with olive oil and season with salt and pepper.
  2. Place the squash halves in the Ninja Foodi basket and set to “Air Crisp” at 375°F for 15-20 minutes, until the squash is tender and the strands easily separate with a fork.
  3. While the squash cooks, mix the ground turkey, egg, breadcrumbs, garlic powder, oregano, and onion powder in a bowl. Form into 16 small meatballs.
  4. Set the Ninja Foodi to “Sauté” mode and cook the meatballs in batches for 5-7 minutes, turning them occasionally until browned and cooked through.
  5. Add the marinara sauce to the pot, stir, and let it simmer for 5 minutes.
  6. Once the squash is ready, use a fork to scrape out the strands into a bowl. Serve with marinara and turkey meatballs on top. Garnish with fresh basil and enjoy!

This Spaghetti Squash with Marinara and Turkey Meatballs is a comforting, low-sodium alternative to traditional pasta dishes. The sweetness of the squash complements the savory turkey meatballs, and the fresh marinara sauce brings everything together beautifully. It’s a light yet filling meal that’s perfect for a Saturday dinner.

Greek Chicken Bowls with Tzatziki Sauce

These Greek Chicken Bowls with Tzatziki Sauce are a fresh and healthy low-sodium dish, perfect for meal prep or a quick Saturday dinner. The marinated chicken is grilled to perfection, and paired with quinoa, veggies, and a creamy homemade tzatziki sauce, this meal is both satisfying and nutritious.

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Juice of 1 lemon
  • 1 cup cooked quinoa
  • 1 cucumber, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup low-fat plain Greek yogurt
  • 1 teaspoon fresh dill, chopped
  • 1/2 teaspoon garlic powder
  • Juice of half a lemon

Instructions:

  1. In a bowl, mix olive oil, garlic powder, oregano, and lemon juice. Coat the chicken breasts in the marinade and refrigerate for at least 30 minutes.
  2. Set the Ninja Foodi to “Grill” mode at 375°F. Grill the chicken for 6-8 minutes on each side until fully cooked and the internal temperature reaches 165°F.
  3. While the chicken cooks, prepare the tzatziki sauce by mixing Greek yogurt, dill, garlic powder, and lemon juice in a small bowl. Add diced cucumber and stir well.
  4. Assemble the bowls by layering cooked quinoa, sliced chicken, cucumber, tomatoes, and red onion. Drizzle with tzatziki sauce and sprinkle with parsley.
  5. Serve the bowls warm, or store for meal prep throughout the week.

These Greek Chicken Bowls with Tzatziki Sauce are a vibrant, low-sodium meal that’s full of fresh flavors. The grilled chicken and creamy tzatziki pair perfectly with quinoa and vegetables, creating a balanced dish that’s both satisfying and healthy. Ideal for a quick dinner or prepping for the week ahead.

Baked Cod with Lemon and Dill Potatoes

This Baked Cod with Lemon and Dill Potatoes is a light, flavorful, and low-sodium dish that brings together flaky cod and perfectly seasoned potatoes. The freshness of lemon and dill enhances the fish, while the Ninja Foodi makes cooking both the cod and potatoes quick and easy.

Ingredients:

  • 2 cod fillets
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill
  • Juice of 1 lemon
  • 1 lb baby potatoes, halved
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions:

  1. Preheat the Ninja Foodi to “Bake” at 375°F.
  2. Rub cod fillets with olive oil, garlic powder, dried dill, and a pinch of salt and pepper. Place the cod in the air fryer basket.
  3. In a separate bowl, toss halved baby potatoes with olive oil, paprika, fresh dill, salt, and pepper. Place the potatoes in the Ninja Foodi pot.
  4. Bake the cod for 10-12 minutes or until the fish flakes easily with a fork.
  5. Cook the potatoes for 18-20 minutes, shaking the basket halfway through.
  6. Serve the baked cod alongside the lemon and dill potatoes, squeezing fresh lemon juice over the top.

Baked Cod with Lemon and Dill Potatoes is a simple, healthy dish that’s perfect for a Saturday dinner. The light cod paired with zesty lemon and fresh dill potatoes offers a balanced, flavorful meal without excess sodium. The Ninja Foodi ensures perfectly cooked fish and potatoes in a fraction of the time, making it an easy yet delicious meal.

Spicy Chickpea and Spinach Stew

This Spicy Chickpea and Spinach Stew is a warm, comforting, and low-sodium dish that’s full of flavor. The chickpeas provide a rich source of protein and fiber, while spinach adds freshness and color. With a blend of spices, this hearty stew is a perfect low-sodium option for a cozy Saturday meal.

Ingredients:

  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili flakes
  • 4 cups fresh spinach
  • 2 cups unsalted vegetable broth
  • 1 can (14 oz) diced tomatoes, no salt added
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions:

  1. Set the Ninja Foodi to “Sauté” mode and heat olive oil. Add onion and garlic, sautéing for 3-4 minutes until softened.
  2. Add cumin, paprika, and chili flakes, stirring for 1 minute to toast the spices.
  3. Add chickpeas, vegetable broth, diced tomatoes, and spinach. Stir to combine.
  4. Set the Ninja Foodi to “Pressure Cook” on high for 8 minutes.
  5. Once done, quick release the pressure. Stir the stew, add lemon juice, and season with salt and pepper to taste.
  6. Serve hot with a side of whole-grain bread or over quinoa for a complete meal.

This Spicy Chickpea and Spinach Stew is a vibrant, flavorful dish that’s perfect for a low-sodium diet. The combination of warm spices, chickpeas, and spinach creates a hearty and satisfying stew. It’s a great option for meal prep or a comforting Saturday dinner that comes together quickly in the Ninja Foodi.

Grilled Veggie and Hummus Wraps

These Grilled Veggie and Hummus Wraps are a light and healthy low-sodium option for a Saturday lunch or dinner. The Ninja Foodi’s grill feature adds a smoky char to fresh vegetables, while the hummus provides a creamy, flavorful base. Simple, nutritious, and packed with flavor, these wraps are a quick and easy meal.

Ingredients:

  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 small red onion, sliced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4 whole wheat tortillas
  • 1/2 cup hummus
  • 1 cup mixed greens
  • 1 tablespoon fresh basil, chopped (optional)

Instructions:

  1. Preheat the Ninja Foodi to “Grill” mode at 375°F.
  2. Toss zucchini, bell pepper, and onion with olive oil, salt, and pepper. Place the vegetables in the air fryer basket and grill for 8-10 minutes, turning halfway through, until tender and slightly charred.
  3. While the vegetables grill, warm the tortillas in a dry skillet or microwave.
  4. Once the veggies are grilled, spread a thin layer of hummus on each tortilla.
  5. Layer the grilled vegetables and mixed greens on top. Add fresh basil for an extra burst of flavor, if desired.
  6. Roll the tortillas into wraps and serve immediately.

Grilled Veggie and Hummus Wraps are a quick and satisfying low-sodium meal that’s perfect for a light lunch or dinner. The grilled vegetables add a smoky depth of flavor, while the hummus provides a creamy base. It’s a simple and delicious meal that’s both healthy and packed with fresh ingredients, all made effortlessly in the Ninja Foodi.

Cauliflower and Sweet Potato Curry

This Cauliflower and Sweet Potato Curry is a comforting, aromatic dish that’s both low in sodium and rich in flavor. The creamy coconut milk and fragrant spices blend beautifully with tender cauliflower and sweet potatoes, making it an ideal vegetarian option for a hearty Saturday meal. Using the Ninja Foodi, this curry cooks quickly and is full of wholesome ingredients.

Ingredients:

  • 1 medium sweet potato, peeled and cubed
  • 1 small head of cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • 1 can (14 oz) coconut milk (unsweetened)
  • 1 cup vegetable broth (unsalted)
  • Salt and pepper to taste
  • 1 tablespoon fresh cilantro, chopped (for garnish)

Instructions:

  1. Set the Ninja Foodi to “Sauté” mode and heat olive oil. Add onion, garlic, and ginger. Sauté for 3-4 minutes until softened.
  2. Add turmeric, cumin, coriander, and cinnamon. Stir to toast the spices for 1 minute.
  3. Add sweet potato cubes, cauliflower florets, coconut milk, and vegetable broth. Stir well and season with salt and pepper.
  4. Close the lid and set the Ninja Foodi to “Pressure Cook” on high for 8 minutes.
  5. Once the cooking is complete, let the pressure release naturally for 5 minutes, then quick release the rest of the pressure.
  6. Stir the curry, taste, and adjust seasoning if needed. Serve the curry warm, garnished with fresh cilantro.

This Cauliflower and Sweet Potato Curry is a rich, flavorful dish that’s perfect for cozy Saturdays. The combination of sweet potatoes, cauliflower, and aromatic spices, cooked in creamy coconut milk, creates a comforting, healthy meal. The Ninja Foodi makes preparation quick and easy, leaving you with a delicious curry that’s sure to please.

Lemon Garlic Chicken with Roasted Vegetables

Lemon Garlic Chicken with Roasted Vegetables is a simple, flavorful dish that’s low in sodium and packed with fresh ingredients. The chicken is marinated in a zesty lemon and garlic mixture, then cooked in the Ninja Foodi alongside a medley of roasted vegetables, making this meal both healthy and satisfying.

Ingredients:

  • 2 chicken breasts, boneless and skinless
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Juice of 1 lemon
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup baby potatoes, halved
  • 1 cup carrots, cut into sticks
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced

Instructions:

  1. In a bowl, combine olive oil, garlic, lemon juice, thyme, rosemary, paprika, salt, and pepper. Coat the chicken breasts with the marinade and refrigerate for at least 30 minutes.
  2. Preheat the Ninja Foodi to “Air Crisp” at 375°F.
  3. While the chicken marinates, prepare the vegetables. Toss baby potatoes, carrots, bell pepper, and zucchini with olive oil, salt, and pepper.
  4. Place the chicken breasts in the air fryer basket and cook for 15-18 minutes, flipping halfway through.
  5. In the meantime, add the vegetables to the Ninja Foodi pot. Roast them for 15-20 minutes, shaking the basket halfway through, until tender and lightly browned.
  6. Serve the lemon garlic chicken with the roasted vegetables.

Lemon Garlic Chicken with Roasted Vegetables is a light yet satisfying low-sodium meal that’s full of vibrant flavors. The marinated chicken is juicy and tender, and the roasted vegetables are perfectly seasoned. With the Ninja Foodi, this meal comes together quickly, making it ideal for a delicious Saturday dinner.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini Noodles with Pesto and Cherry Tomatoes is a refreshing, low-sodium alternative to traditional pasta dishes. The Ninja Foodi makes it easy to spiralize zucchini into noodles, then toss them with a fresh, homemade pesto sauce and ripe cherry tomatoes for a light yet flavorful Saturday meal.

Ingredients:

  • 3 medium zucchinis, spiralized into noodles
  • 1 cup fresh basil leaves
  • 1/4 cup pine nuts
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 garlic clove
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon olive oil (for sautéing)

Instructions:

  1. Prepare the pesto by blending basil, pine nuts, Parmesan cheese, olive oil, and garlic in a food processor or blender. Season with salt and pepper to taste.
  2. Set the Ninja Foodi to “Sauté” mode and heat 1 tablespoon of olive oil. Add the zucchini noodles and cook for 2-3 minutes until slightly tender, stirring occasionally.
  3. Add the halved cherry tomatoes to the pot and cook for another 2-3 minutes until softened.
  4. Toss the cooked zucchini noodles and tomatoes with the prepared pesto sauce, making sure everything is well coated.
  5. Serve immediately, optionally garnished with additional Parmesan or fresh basil.

Zucchini Noodles with Pesto and Cherry Tomatoes is a light and refreshing low-sodium meal that’s bursting with flavor. The fresh pesto sauce and tender zucchini noodles create a healthy, satisfying dish. This recipe is perfect for a low-carb, flavorful Saturday dinner that’s both simple and delicious, with minimal prep time thanks to the Ninja Foodi.

Note: More recipes are coming soon!