35+ Flavorful Sunday Low-Sodium Chicken Dinners for a Healthy Feast

When it comes to preparing a wholesome Sunday dinner, finding recipes that are both delicious and healthy can sometimes be a challenge—especially if you’re watching your sodium intake.

But fear not! We’ve got you covered with over 35 mouthwatering low-sodium chicken dinner recipes that are perfect for your next Sunday meal.

Whether you’re grilling, baking, or sautéing, these recipes feature tender, flavorful chicken paired with fresh, nutrient-dense ingredients.

With these dishes, you can enjoy a satisfying and nutritious dinner without compromising on taste.

From savory herb-crusted chicken to refreshing salads, there’s a recipe here for every palate.

Let’s dive into these easy, low-sodium meals that will make your Sunday dinner both healthy and delightful!

35+ Flavorful Sunday Low-Sodium Chicken Dinners for a Healthy Feast

Cooking low-sodium meals doesn’t have to mean sacrificing flavor, and these 35+ Sunday low-sodium chicken dinner recipes prove just that.

With an array of diverse and vibrant recipes, you’ll have plenty of options to choose from each week, keeping your meals fresh and exciting while maintaining a healthy lifestyle.

From hearty chicken bakes to light and zesty salads, these dishes are sure to impress your family or guests, all while helping you stay on track with your health goals.

So, next Sunday, try one of these flavorful recipes, and enjoy a healthier, more delicious meal without worrying about high sodium content.

Grilled Lemon Herb Chicken with Roasted Vegetables

This grilled lemon herb chicken with roasted vegetables is a perfect low-sodium Sunday dinner option. Packed with fresh herbs, bright lemon zest, and tender chicken breasts, this dish is complemented by a medley of roasted vegetables like zucchini, carrots, and bell peppers. The flavors of the chicken are infused with the citrusy tang of lemon and aromatic herbs, while the roasted veggies add a deliciously smoky sweetness, making this dish both healthy and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 lemons (zested and juiced)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp ground black pepper
• 1 medium zucchini, chopped
• 1 red bell pepper, chopped
• 1 carrot, peeled and sliced
• 1 tbsp fresh parsley (optional for garnish)

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, combine the lemon zest, lemon juice, olive oil, minced garlic, dried thyme, dried oregano, and ground black pepper. Mix well.
3. Coat the chicken breasts with the lemon herb marinade and let it sit for at least 15 minutes.
4. While the chicken marinates, prepare the vegetables. Toss the zucchini, bell pepper, and carrot with a little olive oil and ground black pepper.
5. Grill the chicken breasts for 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F.
6. On a separate grill pan or in the oven, roast the vegetables at 400°F for about 20 minutes, or until they are tender and lightly browned.
7. Serve the grilled chicken alongside the roasted vegetables, and garnish with fresh parsley if desired.

This grilled lemon herb chicken with roasted vegetables makes for a refreshing and flavorful Sunday dinner. The chicken, infused with citrusy zest and savory herbs, pairs wonderfully with the naturally sweet roasted vegetables, creating a balanced meal that is low in sodium but rich in flavor. It’s the perfect way to enjoy a hearty dinner while keeping your sodium intake in check. This dish is also versatile – feel free to swap in your favorite vegetables for a customized meal that fits your family’s preferences.

Baked Chicken with Sweet Potatoes and Green Beans

Baked chicken with sweet potatoes and green beans is a simple yet flavorful low-sodium dinner perfect for a Sunday. The chicken is seasoned with aromatic herbs, and baked to juicy perfection, while the sweet potatoes provide a comforting, naturally sweet contrast to the savory chicken. The green beans add a fresh, crunchy component, making this meal well-rounded and satisfying. Plus, this dish is packed with nutrients and minimal in sodium.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 medium sweet potatoes, peeled and cubed
• 2 cups fresh green beans, trimmed
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp ground black pepper
• 1 tbsp dried rosemary
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 400°F.
2. In a large bowl, toss the sweet potato cubes with 1 tbsp olive oil, garlic powder, paprika, and ground black pepper. Spread them in a single layer on a baking sheet.
3. Season the chicken thighs with rosemary, thyme, and a sprinkle of ground black pepper. Place the chicken on the same baking sheet as the sweet potatoes.
4. Bake for 30 minutes, flipping the chicken and stirring the sweet potatoes halfway through cooking.
5. After 30 minutes, add the green beans to the baking sheet and continue baking for an additional 15 minutes or until the chicken reaches an internal temperature of 165°F, and the vegetables are tender.
6. Drizzle fresh lemon juice over the chicken before serving.

Baked chicken with sweet potatoes and green beans is a nutritious and satisfying low-sodium dinner option. The combination of tender, juicy chicken, sweet roasted sweet potatoes, and crisp green beans makes for a comforting meal that won’t spike your sodium levels. The rosemary and thyme infuse the chicken with deep, aromatic flavors, while the lemon adds a fresh finish. This dish is a great way to enjoy a well-balanced meal that the whole family can appreciate, offering a perfect mix of protein, vegetables, and complex carbohydrates.

Chicken Stir-Fry with Broccoli and Brown Rice

This low-sodium chicken stir-fry with broccoli and brown rice is a quick and nutritious Sunday dinner. The stir-fry features lean chicken breast pieces sautéed with fresh vegetables like broccoli, bell peppers, and carrots in a savory garlic sauce. Served over brown rice, it’s a well-rounded, hearty dish that’s both satisfying and easy to make, with just a pinch of salt and minimal sodium.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 2 cups broccoli florets
• 1 bell pepper, sliced
• 1 medium carrot, julienned
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp low-sodium soy sauce
• 1 tsp ginger, grated
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 2 cups cooked brown rice
• 1 tsp sesame seeds (optional, for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced chicken breast and cook for 5-6 minutes, or until browned and cooked through.
3. Add the garlic, ginger, and bell pepper slices to the skillet, and stir-fry for 2-3 minutes.
4. Add the broccoli florets and carrots, and continue to stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
5. Stir in the low-sodium soy sauce, sesame oil, and rice vinegar, mixing well.
6. Serve the stir-fry over the cooked brown rice, garnishing with sesame seeds if desired.

This chicken stir-fry with broccoli and brown rice is a flavorful and low-sodium dish that brings together lean protein, fresh vegetables, and whole grains. The ginger and garlic sauce creates a savory, aromatic base for the chicken and vegetables, while the sesame oil adds a subtle richness. Served over brown rice, this dish provides a complete meal that’s both healthy and satisfying. It’s a perfect choice for a Sunday dinner when you’re looking for a quick, easy-to-make meal that doesn’t compromise on taste or nutrition.

Lemon Garlic Chicken with Quinoa and Asparagus

This lemon garlic chicken with quinoa and asparagus is a light yet flavorful low-sodium Sunday dinner that is packed with protein, fiber, and antioxidants. The chicken is marinated in a zesty lemon and garlic mixture, grilled to juicy perfection, and paired with fluffy quinoa and tender asparagus. It’s a balanced, nutrient-dense meal that’s both satisfying and heart-healthy, ideal for those watching their sodium intake.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup quinoa
• 2 cups water or low-sodium chicken broth
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 lemons (zested and juiced)
• 1 tsp dried oregano
• ½ tsp ground black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Start by marinating the chicken. In a bowl, combine the lemon juice, lemon zest, minced garlic, olive oil, dried oregano, and ground black pepper. Coat the chicken breasts in the marinade and let sit for at least 20 minutes.
2. While the chicken is marinating, cook the quinoa. Rinse the quinoa under cold water, then bring the water or low-sodium chicken broth to a boil in a medium saucepan. Add the quinoa, reduce to a simmer, and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
3. Preheat a grill or grill pan over medium heat. Grill the chicken for 6-7 minutes per side until cooked through, reaching an internal temperature of 165°F.
4. In a separate pan, heat a little olive oil over medium heat. Add the asparagus and cook for 5-6 minutes, tossing occasionally until tender but still crisp.
5. Serve the grilled chicken on a bed of quinoa with the sautéed asparagus on the side. Garnish with fresh parsley and additional lemon zest if desired.

Lemon garlic chicken with quinoa and asparagus is a fresh, light, and nutritious meal that’s ideal for a Sunday dinner without the excess sodium. The combination of tender grilled chicken, the bright citrusy flavor from the lemon, and the hearty quinoa and asparagus creates a balanced plate. This dish is not only high in protein and fiber but also low in sodium, making it an excellent choice for those looking to enjoy a flavorful yet heart-healthy meal. Plus, it’s quick to prepare, leaving you with more time to enjoy your meal and company.

Roasted Herb Chicken with Cauliflower Mash and Spinach Salad

This roasted herb chicken with cauliflower mash and spinach salad is a wonderful low-sodium Sunday dinner option that’s full of flavor and health benefits. The roasted chicken, seasoned with fresh herbs, offers juicy, tender meat while the cauliflower mash is a deliciously creamy, low-carb alternative to mashed potatoes. The fresh spinach salad adds a light, crisp contrast to the meal, creating a well-rounded and satisfying dinner that’s also easy on the sodium.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp garlic powder
• ½ tsp ground black pepper
• 1 head of cauliflower, chopped
• 1 tbsp unsalted butter (optional)
• 1 cup fresh spinach leaves
• ½ cup cherry tomatoes, halved
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat the oven to 400°F.
2. Rub the chicken thighs with olive oil, and season with rosemary, thyme, garlic powder, and ground black pepper.
3. Place the chicken on a baking sheet and roast for 30-35 minutes or until the skin is golden brown and the chicken reaches an internal temperature of 165°F.
4. While the chicken roasts, steam the cauliflower until tender (about 10 minutes). Once softened, mash the cauliflower with a fork or potato masher, adding a little unsalted butter if desired for creaminess. Season with ground black pepper to taste.
5. In a bowl, toss the spinach leaves and cherry tomatoes with balsamic vinegar for a simple salad.
6. Serve the roasted herb chicken alongside the cauliflower mash and spinach salad.

Roasted herb chicken with cauliflower mash and spinach salad offers a satisfying yet light low-sodium meal. The juicy, roasted chicken seasoned with aromatic herbs pairs perfectly with the creamy cauliflower mash, which provides all the comfort of mashed potatoes without the carbs or added sodium. The fresh spinach salad with a simple balsamic vinegar dressing adds a refreshing element, making this dish a well-rounded and nutritious choice for a Sunday dinner. It’s an easy-to-make, flavorful meal that doesn’t compromise on taste while helping to keep sodium intake low.

Chicken and Vegetable Skillet with Brown Rice

This chicken and vegetable skillet with brown rice is a one-pan wonder that’s perfect for a low-sodium Sunday dinner. The chicken is sautéed with colorful vegetables like bell peppers, onions, and spinach, creating a savory and satisfying base. Paired with nutty brown rice, this dish is packed with fiber and protein, making it a wholesome and delicious option that is quick to prepare and full of flavor.

Ingredients:

• 4 boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1 red bell pepper, chopped
• 1 yellow onion, chopped
• 2 cups fresh spinach leaves
• 1 cup cooked brown rice
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp ground black pepper
• 1 tbsp fresh lemon juice

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced chicken breasts and cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through.
2. Add the chopped bell pepper and onion to the skillet. Sauté for another 4-5 minutes until the vegetables are tender.
3. Stir in the fresh spinach leaves and cook for 2-3 minutes until wilted.
4. Add the cooked brown rice to the skillet and stir to combine with the chicken and vegetables.
5. Season with paprika, garlic powder, and ground black pepper. Drizzle with fresh lemon juice for added brightness.
6. Serve the chicken and vegetable skillet hot, garnished with additional lemon slices if desired.

Chicken and vegetable skillet with brown rice is a flavorful, one-pan meal that’s perfect for a quick and healthy low-sodium Sunday dinner. The combination of tender chicken, sautéed vegetables, and nutty brown rice creates a balanced meal that is both filling and nutritious. The lemon juice adds a burst of freshness, and the seasoning enhances the natural flavors of the ingredients. This dish is not only easy to prepare but also a great way to enjoy a hearty, sodium-conscious meal without sacrificing flavor. It’s an ideal option for those looking to streamline dinner while keeping their health goals in mind.

Baked Chicken with Sweet Potato and Green Beans

Baked chicken with sweet potato and green beans is a wholesome, low-sodium dish that brings together a perfect balance of protein, healthy carbs, and vegetables. The chicken is seasoned with aromatic herbs and baked to juicy perfection, while the sweet potatoes provide a naturally sweet and nutritious side. Paired with green beans, this meal is not only easy to prepare but also full of flavor and essential nutrients, making it a great choice for a Sunday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 large sweet potatoes, peeled and diced
• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• ½ tsp ground black pepper
• 1 tsp paprika
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F.
2. Drizzle the chicken breasts with 1 tablespoon of olive oil and season with garlic powder, thyme, paprika, and ground black pepper. Place the chicken on a baking sheet.
3. In a separate bowl, toss the diced sweet potatoes with the remaining olive oil and a pinch of black pepper. Spread them out on another part of the baking sheet.
4. Bake the chicken and sweet potatoes in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.
5. While the chicken and sweet potatoes are baking, steam or sauté the green beans until they are crisp-tender, about 5-6 minutes.
6. Serve the baked chicken with the sweet potatoes and green beans on the side, garnished with fresh parsley.

Baked chicken with sweet potato and green beans is a simple yet nutritious low-sodium meal that’s perfect for a Sunday dinner. The chicken is juicy and flavorful, thanks to the blend of herbs, while the sweet potatoes provide a comforting, slightly sweet contrast. The green beans add a fresh and crunchy element to the dish. It’s a satisfying and well-rounded meal that is rich in vitamins, fiber, and lean protein, making it a great choice for anyone looking to eat healthy without sacrificing taste. Plus, it’s easy to prepare and requires minimal cleanup.

Chicken Piccata with Zucchini Noodles

Chicken piccata with zucchini noodles is a light, low-sodium version of the classic Italian dish. The chicken is seared and served in a tangy lemon-caper sauce, with zucchini noodles providing a healthy and flavorful low-carb substitute for traditional pasta. This dish is bursting with zesty, fresh flavors and is perfect for those who want a flavorful, sodium-conscious Sunday dinner without feeling weighed down.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium zucchinis, spiralized into noodles
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 lemon, juiced
• 2 tbsp capers, drained
• 1 tsp dried oregano
• ½ tsp ground black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with ground black pepper, and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
2. In the same skillet, add the butter and minced garlic. Sauté for 1 minute, then pour in the lemon juice, capers, and oregano. Stir to combine, scraping any bits from the bottom of the pan.
3. Add the zucchini noodles to the skillet and toss in the sauce for 2-3 minutes, until the noodles are just tender.
4. Serve the chicken piccata on top of the zucchini noodles and garnish with fresh parsley.

Chicken piccata with zucchini noodles is a delightful and healthy twist on a classic Italian dish. The zesty lemon-caper sauce adds brightness to the tender chicken, and the zucchini noodles offer a fresh and light alternative to traditional pasta. This meal is packed with flavor, protein, and veggies while keeping the sodium content in check. It’s an excellent choice for anyone looking to indulge in a flavorful, low-sodium meal that’s still light and satisfying. With its bright, tangy flavors, this dish is sure to become a favorite for Sunday dinners.

Grilled Chicken with Avocado and Tomato Salad

Grilled chicken with avocado and tomato salad is a refreshing and protein-packed low-sodium meal that’s perfect for a light Sunday dinner. The chicken is marinated with simple herbs and grilled to perfection, and it pairs beautifully with a vibrant salad of ripe tomatoes and creamy avocado. The salad is dressed with a tangy lime vinaigrette, creating a balance of flavors that’s both satisfying and heart-healthy.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 ripe avocados, diced
• 1 pint cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp ground black pepper
• 2 tbsp lime juice
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the grill to medium heat.
2. Drizzle the chicken breasts with olive oil and season with cumin and ground black pepper. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F.
3. While the chicken is grilling, prepare the salad. In a bowl, combine the diced avocados, halved cherry tomatoes, and thinly sliced red onion.
4. In a small bowl, whisk together the lime juice, olive oil, and a pinch of black pepper to make the dressing. Drizzle the dressing over the salad and toss gently to combine.
5. Serve the grilled chicken with the avocado and tomato salad on the side, garnished with fresh cilantro.

Grilled chicken with avocado and tomato salad is a vibrant, refreshing, and low-sodium meal that’s perfect for a Sunday dinner. The grilled chicken, seasoned simply with cumin and pepper, is juicy and tender, while the avocado and tomato salad adds a fresh and creamy contrast. The lime vinaigrette ties the dish together, giving it a tangy kick. This meal is not only packed with protein and healthy fats but also light on sodium, making it a great option for those who want to enjoy a flavorful and heart-healthy dinner. It’s simple to prepare, filling, and full of bright, summer flavors.

Lemon Herb Roasted Chicken with Cauliflower Rice

Lemon herb roasted chicken with cauliflower rice is a low-sodium, low-carb meal that’s perfect for a healthy and satisfying Sunday dinner. The chicken is marinated in a fragrant blend of lemon, garlic, and herbs before being roasted to juicy perfection. Served with a light cauliflower rice that’s both flavorful and filling, this dish is an excellent option for anyone looking to enjoy a nutrient-rich meal without extra sodium.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1 lemon, zest and juice
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tbsp olive oil
• 1 medium head of cauliflower, grated or pulsed into rice-sized pieces
• 1 tbsp fresh parsley, chopped (for garnish)
• Ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F.
2. In a small bowl, combine the lemon zest, lemon juice, minced garlic, rosemary, thyme, and olive oil. Rub the mixture over the chicken thighs, making sure they are evenly coated. Season with ground black pepper to taste.
3. Place the chicken thighs on a baking sheet and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden brown.
4. While the chicken is roasting, heat a large skillet over medium heat and add a bit of olive oil. Add the cauliflower rice and sauté for 5-7 minutes, until tender. Season with black pepper and stir in fresh parsley.
5. Serve the roasted chicken on a plate with a side of cauliflower rice, garnished with additional parsley.

Lemon herb roasted chicken with cauliflower rice is a delicious and nutritious low-sodium dinner that’s perfect for Sunday. The chicken, infused with the bright flavors of lemon and herbs, comes out perfectly roasted with crispy skin and juicy meat. The cauliflower rice offers a healthy, low-carb alternative to traditional rice, making this dish ideal for those watching their sodium intake. This meal is full of fiber, healthy fats, and lean protein, providing a filling, yet light option for your Sunday dinner table. The simple preparation and vibrant flavors will make this dish a family favorite.

Spicy Grilled Chicken with Quinoa and Cucumber Salad

Spicy grilled chicken with quinoa and cucumber salad is a vibrant, low-sodium meal that’s full of bold flavors. The chicken is marinated in a spicy rub with a kick of chili and cumin before being grilled to perfection. It pairs beautifully with a light and refreshing quinoa salad, made with crisp cucumber, cherry tomatoes, and fresh herbs. This dish is a perfect balance of protein, grains, and vegetables, offering a satisfying yet health-conscious option for Sunday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 tbsp olive oil
• 1 cup cooked quinoa
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Ground black pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, combine the chili powder, cumin, smoked paprika, olive oil, and ground black pepper. Rub the spice mixture over both sides of the chicken breasts.
3. Grill the chicken for about 6-7 minutes per side, until the internal temperature reaches 165°F and the chicken is nicely charred.
4. In a separate bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, cilantro, and lime juice. Toss well to combine and season with black pepper.
5. Serve the grilled chicken alongside the quinoa and cucumber salad, garnished with additional cilantro if desired.

Spicy grilled chicken with quinoa and cucumber salad is an exciting, low-sodium dish that’s bursting with bold flavors and fresh ingredients. The grilled chicken has a smoky heat from the spices, while the quinoa salad offers a cool and crunchy contrast. The addition of cucumber and tomatoes makes the salad refreshing, and the quinoa adds a satisfying, hearty base. This meal is high in protein, fiber, and healthy fats, providing a well-rounded dinner that won’t overload on sodium. It’s a perfect choice for anyone craving a flavorful, filling, and healthy Sunday dinner.

Garlic and Balsamic Glazed Chicken with Roasted Vegetables

Garlic and balsamic glazed chicken with roasted vegetables is a wholesome, low-sodium dish that delivers rich, savory flavors. The chicken is glazed with a balsamic vinegar reduction that complements its juicy, tender texture, while the roasted vegetables—carrots, bell peppers, and zucchini—offer a colorful and nutritious side. This simple, flavorful meal is perfect for a Sunday evening, offering a balanced combination of lean protein and fresh, roasted vegetables.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tbsp olive oil
• 2 medium carrots, sliced
• 2 bell peppers, diced
• 1 medium zucchini, sliced
• Ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F.
2. In a small saucepan, combine the balsamic vinegar, minced garlic, and oregano. Heat over medium heat, stirring occasionally, until the mixture thickens into a glaze, about 5-7 minutes.
3. While the glaze is simmering, drizzle the chicken breasts with olive oil and season with black pepper. Heat a skillet over medium-high heat and sear the chicken for 2-3 minutes per side until golden.
4. Transfer the chicken to a baking sheet and brush with the balsamic glaze. Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
5. Meanwhile, toss the carrots, bell peppers, and zucchini with olive oil and black pepper. Roast them in the oven for 20 minutes, stirring halfway through, until tender and slightly caramelized.
6. Serve the glazed chicken with a side of roasted vegetables.

Garlic and balsamic glazed chicken with roasted vegetables is a rich, satisfying low-sodium dinner that’s perfect for a Sunday night. The balsamic glaze adds a tangy sweetness to the chicken, making each bite full of flavor. The roasted vegetables complement the chicken perfectly, offering a variety of textures and flavors. This meal is not only delicious but also packed with nutrients from the vegetables and lean protein from the chicken. It’s an easy, wholesome, and savory choice for anyone looking to enjoy a flavorful dinner while keeping sodium levels in check.

Herb-Crusted Chicken with Sweet Potato Mash

Herb-crusted chicken with sweet potato mash is a hearty, flavorful, and low-sodium dish that makes a perfect Sunday dinner. The chicken is coated in a fragrant blend of herbs and spices, baked to perfection, and served alongside a creamy, naturally sweetened mashed sweet potato. This meal combines the savory crunch of herb-crusted chicken with the comforting sweetness of mashed sweet potatoes for a balanced and satisfying plate that’s both healthy and delicious.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp garlic powder
• ½ tsp black pepper
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp unsalted butter
• ½ cup low-sodium chicken broth
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F.
2. In a small bowl, combine the thyme, rosemary, garlic powder, and black pepper. Rub the mixture over the chicken breasts, making sure they are evenly coated.
3. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until browned.
4. Transfer the chicken breasts to a baking dish and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
5. While the chicken is baking, bring a large pot of water to a boil. Add the cubed sweet potatoes and cook for 15-20 minutes, or until tender.
6. Drain the sweet potatoes and return them to the pot. Mash with a potato masher, adding butter, chicken broth, and black pepper to taste. Stir until smooth and creamy.
7. Serve the herb-crusted chicken with the sweet potato mash, garnished with fresh parsley.

Herb-crusted chicken with sweet potato mash is a delicious, nutrient-packed meal that will satisfy your taste buds while keeping sodium intake in check. The crispy, flavorful chicken pairs wonderfully with the rich, smooth mashed sweet potatoes, creating a meal that’s both comforting and balanced. The herbs provide a fragrant depth of flavor to the chicken, while the sweet potatoes add natural sweetness and a boost of vitamins. This dish is a great way to enjoy a wholesome, satisfying dinner that’s as good for your health as it is for your palate.

Mediterranean Chicken with Roasted Eggplant and Couscous

Mediterranean chicken with roasted eggplant and couscous is a vibrant, flavorful, and low-sodium meal perfect for a Sunday dinner. The chicken is marinated in a mixture of lemon, garlic, and Mediterranean herbs, then grilled or baked to juicy perfection. It’s served with roasted eggplant and fluffy couscous, making this meal light yet filling. The combination of fresh vegetables, tender chicken, and seasoned couscous offers a well-rounded, nutrient-dense meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lemon, zest and juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tbsp olive oil
• 1 large eggplant, sliced
• 1 cup couscous
• 1 tbsp fresh basil, chopped (for garnish)
• Ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F.
2. In a bowl, combine the lemon zest, lemon juice, minced garlic, oregano, olive oil, and black pepper. Rub the marinade over the chicken breasts and let them marinate for 15-20 minutes.
3. Place the marinated chicken on a baking sheet or grill them over medium-high heat for 5-7 minutes per side, until the internal temperature reaches 165°F.
4. While the chicken is cooking, spread the sliced eggplant on a baking sheet. Drizzle with olive oil and season with black pepper. Roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
5. Prepare the couscous according to package instructions, fluffing with a fork when done.
6. Serve the grilled chicken with roasted eggplant and couscous, garnished with fresh basil.

Mediterranean chicken with roasted eggplant and couscous is a delightful low-sodium dinner option, bursting with Mediterranean flavors and healthy ingredients. The tangy, lemony chicken complements the smoky roasted eggplant, while the couscous provides a light and satisfying base for the meal. This dish is rich in vitamins, fiber, and lean protein, making it a balanced and nutritious choice for a Sunday dinner. The combination of fresh herbs and simple ingredients ensures that each bite is both delicious and nourishing, perfect for anyone seeking a heart-healthy meal.

Grilled Lemon Garlic Chicken with Spinach and Quinoa Salad

Grilled lemon garlic chicken with spinach and quinoa salad is a fresh, flavorful, and low-sodium meal that is both satisfying and healthy. The chicken is marinated in a lemon garlic mixture, then grilled until juicy and tender. Paired with a light and refreshing spinach and quinoa salad, this meal offers a balance of lean protein, fiber, and vitamins, making it a perfect option for a wholesome Sunday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 lemons, zest and juice
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup quinoa
• 2 cups fresh spinach, chopped
• 1 tbsp balsamic vinegar
• Ground black pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, combine the lemon zest, lemon juice, minced garlic, olive oil, and black pepper. Rub the marinade over the chicken breasts and let them marinate for 15-20 minutes.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
4. Meanwhile, cook the quinoa according to package instructions. Once cooked, let it cool slightly before mixing it with the chopped spinach and balsamic vinegar. Season with black pepper.
5. Serve the grilled chicken alongside the spinach and quinoa salad.

Grilled lemon garlic chicken with spinach and quinoa salad is a bright, light, and satisfying low-sodium meal perfect for Sunday dinner. The grilled chicken, infused with lemon and garlic, is full of flavor, and the spinach and quinoa salad provides a refreshing contrast. This dish is high in protein, fiber, and vitamins, making it a great choice for a nutritious and balanced meal. It’s easy to prepare and full of fresh, wholesome ingredients, ensuring that you can enjoy a flavorful dinner while keeping sodium intake in check.

Note: More recipes are coming soon!