25+ Delicious Sunday Low-Sodium Sheet Pan Recipes You’ll Love

Sundays are the perfect day for relaxed cooking, but that doesn’t mean you want to sacrifice flavor or nutrition. If you’re looking for easy, healthy meals that don’t take up too much of your weekend, low-sodium sheet pan recipes are the way to go.

These one-pan wonders are not only simple to prepare and clean up, but they also offer the flexibility to incorporate a variety of fresh vegetables, lean proteins, and vibrant flavors.

Reducing sodium in your diet doesn’t have to mean compromising on taste, and these 25+ Sunday low-sodium sheet pan recipes will prove that.

Whether you’re craving crispy chicken, roasted shrimp, or a medley of vegetables, you can enjoy a nutritious meal with minimal effort.

So, get ready to fill your Sunday dinner table with delicious, heart-healthy dishes that are as satisfying as they are good for you!

25+ Delicious Sunday Low-Sodium Sheet Pan Recipes You’ll Love

Cooking a wholesome, low-sodium meal doesn’t have to be complicated or time-consuming.

With these 25+ Sunday low-sodium sheet pan recipes, you can enjoy a wide variety of flavorful and nutritious dishes that make the most of fresh ingredients.

Sheet pan meals simplify your cooking routine and reduce cleanup time, so you can enjoy more time with family and friends.

Whether you’re making a savory chicken dish or a colorful vegetable medley, these recipes offer delicious ways to lower your sodium intake while still enjoying satisfying meals.

Incorporating these recipes into your Sunday meal plan will help you stay on track with your health goals without sacrificing taste.

So grab your sheet pan and get ready to create a meal that’s as healthy as it is delicious!

Herb Roasted Chicken and Vegetables

This low-sodium sheet pan recipe features tender herb roasted chicken paired with an array of vibrant, roasted vegetables. It’s a simple yet satisfying dish perfect for a leisurely Sunday meal. The chicken is seasoned with a blend of fresh herbs and a touch of olive oil, while the vegetables — like carrots, bell peppers, and zucchini — are roasted to perfection. With no added salt, this meal highlights the natural flavors of the ingredients.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 cups baby carrots
• 2 bell peppers, sliced
• 2 zucchinis, sliced
• 1 tablespoon olive oil
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Freshly ground black pepper to taste
• 1 lemon, quartered

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the olive oil, thyme, rosemary, garlic powder, onion powder, and pepper.
3. Pat the chicken thighs dry and rub the herb mixture evenly on both sides.
4. Arrange the chicken on one side of a large sheet pan.
5. Toss the carrots, bell peppers, and zucchinis in the remaining herb mixture and place them on the other side of the pan.
6. Place the lemon quarters around the vegetables for added flavor during roasting.
7. Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
8. Serve hot and enjoy a healthy, flavorful meal!

This herb roasted chicken and vegetables sheet pan dinner is the epitome of low-sodium comfort food. It’s easy to prepare and delivers a perfect combination of juicy chicken and tender vegetables, all seasoned with fresh, aromatic herbs. The lack of added sodium allows the natural flavors of the chicken and vegetables to shine, making this a heart-healthy, satisfying option for a Sunday meal. Plus, clean-up is a breeze with just one sheet pan to wash!

Balsamic Glazed Salmon with Roasted Asparagus

For a light and flavorful Sunday dinner, this balsamic glazed salmon with roasted asparagus is a perfect choice. The salmon is coated in a sweet and tangy balsamic vinegar glaze, which enhances the fish’s natural richness without the need for excessive salt. Paired with roasted asparagus, this sheet pan recipe is a healthy, low-sodium option that’s both nutritious and delicious.

Ingredients:

• 4 salmon fillets (skin-on or skinless)
• 1 bunch asparagus, trimmed
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon garlic powder
• Freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1 lemon, sliced
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix the balsamic vinegar, honey, garlic powder, and black pepper to create the glaze.
3. Place the salmon fillets on one side of a sheet pan lined with parchment paper.
4. Drizzle the balsamic glaze over the top of each fillet.
5. Arrange the asparagus on the other side of the pan, drizzle with olive oil, and season with black pepper.
6. Roast for 15-20 minutes, until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
7. Garnish with fresh parsley and lemon slices before serving.

This balsamic glazed salmon with roasted asparagus is a perfect low-sodium dish that’s both simple and elegant. The balsamic glaze adds a rich, tangy sweetness to the salmon, while the asparagus provides a tender, slightly charred contrast. This meal is not only a great way to enjoy a healthy dose of omega-3 fatty acids from the salmon, but it’s also packed with nutrients from the asparagus, all while keeping sodium intake low. Ideal for a Sunday dinner, it’s quick, easy, and incredibly flavorful.

Roasted Sweet Potato and Black Bean Tacos

These roasted sweet potato and black bean tacos are an ideal low-sodium dish for a relaxed Sunday. Roasted sweet potatoes bring natural sweetness, while black beans add a hearty and nutritious protein. With a simple spice mix, these tacos are full of flavor without the need for added salt. A sprinkle of fresh cilantro and a drizzle of lime juice rounds out the flavors perfectly, making this meal satisfying and delicious.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Freshly ground black pepper to taste
• 8 small corn tortillas
• 1 lime, cut into wedges
• Fresh cilantro, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, and black pepper. Spread them out evenly on a sheet pan.
3. Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and caramelized.
4. During the last 10 minutes of roasting, add the black beans to the sheet pan to warm through.
5. Warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes on each side.
6. To assemble, spoon the roasted sweet potatoes and black beans into the tortillas.
7. Garnish with fresh cilantro and a squeeze of lime juice before serving.

These roasted sweet potato and black bean tacos are a healthy, low-sodium alternative to traditional tacos, offering a burst of flavors without the need for added salt. The sweetness of the roasted sweet potatoes complements the earthy black beans, while the spices enhance the overall flavor profile. Topped with fresh cilantro and lime, these tacos are perfect for a satisfying, plant-based Sunday meal. They’re easy to prepare, packed with nutrients, and a crowd-pleaser for anyone looking to enjoy a heart-healthy dish.

Lemon Garlic Shrimp and Broccoli

This low-sodium sheet pan dinner brings together succulent shrimp and tender broccoli, all infused with the bright, fresh flavors of lemon and garlic. The combination of shrimp and broccoli makes for a light yet satisfying meal, and the lemon-garlic marinade adds a zesty, savory kick. This recipe is not only quick and easy to prepare but also heart-healthy, making it perfect for a low-sodium Sunday meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch broccoli, cut into florets
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• Freshly ground black pepper to taste
• 1 teaspoon dried oregano
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine olive oil, garlic, lemon zest, lemon juice, black pepper, and oregano.
3. Add the shrimp to the bowl and toss until well-coated in the marinade.
4. Spread the broccoli florets and shrimp evenly on a large sheet pan.
5. Roast for 10-12 minutes, until the shrimp are pink and opaque, and the broccoli is tender with a slight char.
6. Garnish with fresh parsley before serving.

This lemon garlic shrimp and broccoli sheet pan dinner is a simple yet vibrant meal, packed with flavor without the extra sodium. The shrimp absorb the bright lemony and garlicky marinade, while the roasted broccoli provides a nutritious and slightly crispy side. The combination of seafood and vegetables makes for a balanced dish that’s low in sodium but high in taste. This quick, one-pan recipe is ideal for a healthy Sunday dinner that doesn’t skimp on flavor.

Spicy Roasted Cauliflower and Chickpeas

For a vegetarian, low-sodium sheet pan meal, this spicy roasted cauliflower and chickpeas recipe is a perfect option. The cauliflower roasts to a tender, slightly crispy texture, and the chickpeas add a satisfying crunch. Tossed in a flavorful blend of spices, this dish is full of robust flavors that don’t rely on salt. It’s a healthy, plant-based dish that’s quick to make and perfect for a Sunday evening.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• Freshly ground black pepper to taste
• 1 tablespoon fresh lemon juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine olive oil, cumin, paprika, turmeric, cayenne (if using), and black pepper.
3. Toss the cauliflower florets and chickpeas in the spice mixture until evenly coated.
4. Spread the cauliflower and chickpeas out in a single layer on a sheet pan.
5. Roast for 25-30 minutes, tossing halfway through, until the cauliflower is golden and tender and the chickpeas are crispy.
6. Drizzle with fresh lemon juice and garnish with chopped cilantro before serving.

This spicy roasted cauliflower and chickpeas recipe is a flavorful and nutritious low-sodium meal that’s perfect for a Sunday. The spices infuse both the cauliflower and chickpeas, creating a dynamic, savory flavor profile without the need for salt. The combination of tender cauliflower and crispy chickpeas makes this a satisfying, plant-based dish that’s both healthy and hearty. This dish is an excellent option for anyone looking for a quick, flavorful, and low-sodium dinner that’s full of taste and texture.

Mediterranean Roasted Chicken with Olives and Tomatoes

This Mediterranean-inspired sheet pan dinner combines roasted chicken with ripe tomatoes, Kalamata olives, and aromatic herbs. The chicken is seasoned with a simple mix of olive oil, garlic, and Mediterranean spices, and the vegetables are roasted alongside it for a vibrant, healthy, and low-sodium meal. The olives add a briny depth of flavor without the need for added salt, and the tomatoes provide a juicy sweetness that complements the savory chicken.

Ingredients:

• 4 bone-in, skin-on chicken breasts or thighs
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• Freshly ground black pepper to taste
• 1 tablespoon fresh lemon juice (for serving)
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix olive oil, garlic, oregano, lemon zest, and black pepper.
3. Rub the chicken with the olive oil mixture, ensuring it is evenly coated.
4. Place the chicken on one side of a sheet pan.
5. Add the halved cherry tomatoes and Kalamata olives to the other side of the pan.
6. Roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
7. Drizzle with fresh lemon juice and garnish with fresh basil or parsley before serving.

This Mediterranean roasted chicken with olives and tomatoes is a flavorful, low-sodium meal that’s bursting with vibrant, fresh ingredients. The combination of juicy chicken, briny olives, and sweet tomatoes creates a harmonious balance of flavors, while the herbs and lemon zest add aromatic depth. This sheet pan dinner is perfect for a relaxed Sunday meal, offering a healthy, satisfying option that is both easy to prepare and delicious. The use of olives and fresh herbs allows for a bold, savory flavor without relying on added salt.

Garlic Herb Roasted Pork Tenderloin with Vegetables

This garlic herb roasted pork tenderloin with vegetables is a perfect low-sodium sheet pan dinner for a Sunday meal. The pork tenderloin is seasoned with a fragrant mix of garlic, rosemary, and thyme, and roasted to perfection. Paired with colorful vegetables like carrots, potatoes, and onions, this dish is hearty, full of flavor, and incredibly easy to prepare. The natural flavors of the pork and vegetables shine, making this a healthy and satisfying option without the need for added salt.

Ingredients:

• 1 lb pork tenderloin
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon freshly ground black pepper
• 4 small potatoes, diced
• 2 carrots, sliced
• 1 onion, quartered

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, and black pepper.
3. Rub the pork tenderloin with the herb mixture, ensuring it is well-coated.
4. Place the pork in the center of a large sheet pan.
5. Arrange the diced potatoes, carrots, and onion around the pork.
6. Roast for 30-35 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.
7. Let the pork rest for 5-10 minutes before slicing.
8. Serve the sliced pork with the roasted vegetables on the side.

This garlic herb roasted pork tenderloin with vegetables is a fantastic low-sodium option that’s perfect for a Sunday dinner. The pork is juicy and tender, infused with the delicious flavors of garlic, rosemary, and thyme. The roasted vegetables add a perfect balance of sweetness and earthiness to the meal. The simplicity of this dish, combined with the absence of added salt, allows the natural flavors to shine, making it a wholesome, satisfying choice for a Sunday evening. Plus, it’s easy to prepare and requires only one pan for clean-up!

Lemon Thyme Roasted Chicken with Brussels Sprouts

For a vibrant and nutrient-packed Sunday dinner, this lemon thyme roasted chicken with Brussels sprouts is a fantastic low-sodium sheet pan meal. The chicken is marinated with fresh lemon juice, thyme, and olive oil, creating a zesty and aromatic flavor. Paired with caramelized Brussels sprouts, this dish is both filling and full of fresh, natural flavors. It’s a quick and simple meal that requires minimal prep, making it perfect for a relaxing Sunday.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• 1 lemon, juiced and zested
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon garlic powder
• Freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine olive oil, lemon juice, lemon zest, thyme, garlic powder, and black pepper.
3. Coat the chicken thighs in the lemon thyme mixture and let marinate for at least 15 minutes.
4. Arrange the chicken thighs on one side of a large sheet pan.
5. Toss the halved Brussels sprouts in a little olive oil and season with black pepper. Spread them out on the other side of the pan.
6. Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are crispy and caramelized.
7. Serve the roasted chicken alongside the Brussels sprouts for a healthy, satisfying meal.

This lemon thyme roasted chicken with Brussels sprouts is a simple, low-sodium sheet pan dinner that packs a punch in terms of flavor. The zesty lemon and fresh thyme infuse the chicken with a deliciously aromatic flavor, while the Brussels sprouts provide a satisfying, nutrient-dense side. The combination of lean protein and fiber-rich vegetables makes this meal both balanced and delicious. It’s easy to prepare, incredibly flavorful, and perfect for anyone looking for a heart-healthy, low-sodium dinner option on a Sunday.

Honey Mustard Glazed Chicken and Roasted Vegetables

This honey mustard glazed chicken and roasted vegetable recipe is a perfect low-sodium meal for a cozy Sunday evening. The chicken is coated with a tangy and slightly sweet honey mustard glaze, creating a rich flavor without the need for added salt. Paired with roasted vegetables like sweet potatoes, bell peppers, and carrots, this dish is both colorful and satisfying. It’s an easy, one-pan meal that’s packed with flavor and nutrients, making it ideal for a healthy Sunday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• 2 medium sweet potatoes, cubed
• 2 bell peppers, sliced
• 2 carrots, sliced
• Freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, and olive oil.
3. Coat the chicken breasts with the honey mustard glaze and set aside to marinate for 10-15 minutes.
4. Spread the cubed sweet potatoes, bell peppers, and carrots on a sheet pan. Drizzle with a little olive oil and season with black pepper.
5. Place the marinated chicken breasts on the sheet pan with the vegetables.
6. Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
7. Serve the honey mustard glazed chicken alongside the roasted vegetables for a hearty, flavorful meal.

This honey mustard glazed chicken and roasted vegetable recipe is a fantastic low-sodium dinner option that’s both delicious and easy to make. The honey mustard glaze provides the perfect balance of sweetness and tang, enhancing the chicken’s flavor without the need for salt. The roasted vegetables offer a colorful, nutrient-rich side that complements the savory chicken perfectly. It’s a one-pan, easy-to-clean-up meal that’s full of flavor and ideal for a wholesome Sunday dinner. This dish is perfect for anyone looking to enjoy a healthy and satisfying meal with minimal effort.

Balsamic Glazed Salmon with Roasted Asparagus

This balsamic glazed salmon with roasted asparagus is a deliciously simple low-sodium sheet pan dinner that’s both light and flavorful. The salmon is glazed with a tangy balsamic vinegar reduction that complements its natural richness, while the roasted asparagus provides a fresh, crisp contrast. The combination of omega-3-rich salmon and vitamin-packed asparagus makes for a healthy, nutrient-dense meal that’s quick and easy to prepare. This dish is perfect for a satisfying and heart-healthy Sunday dinner.

Ingredients:

• 4 salmon fillets
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed
• Freshly ground black pepper to taste
• 1 teaspoon garlic powder
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes, until it thickens into a glaze.
3. Drizzle olive oil over the asparagus and season with black pepper and garlic powder. Spread it evenly on one side of a sheet pan.
4. Place the salmon fillets on the other side of the pan. Brush the salmon with the balsamic glaze.
5. Roast for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender and slightly caramelized.
6. Garnish with fresh parsley before serving.

This balsamic glazed salmon with roasted asparagus is a vibrant and healthy low-sodium meal that’s full of flavor. The balsamic glaze enhances the natural richness of the salmon, while the roasted asparagus adds a crisp, earthy note. It’s a simple yet elegant dish that’s quick to prepare and perfect for a nourishing Sunday dinner. Packed with healthy fats, protein, and vegetables, this meal provides a satisfying and balanced dinner that’s easy on the sodium but full of taste.

Roasted Sweet Potatoes and Black Bean Tacos

These roasted sweet potatoes and black bean tacos are a flavorful and satisfying low-sodium sheet pan dinner option, perfect for a healthy Sunday. The sweet potatoes are roasted until tender and slightly caramelized, and the black beans add a hearty, protein-packed filling for the tacos. Topped with a light avocado cream and fresh cilantro, this plant-based recipe is both delicious and nutritious, making it an ideal meal for those looking to reduce sodium intake while enjoying bold flavors.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Freshly ground black pepper to taste
• 8 small corn tortillas
• 1 ripe avocado
• 1 tablespoon lime juice
• 1/4 cup plain Greek yogurt
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes in olive oil, chili powder, cumin, and black pepper. Spread the sweet potatoes evenly on a sheet pan.
3. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are golden and tender.
4. While the sweet potatoes are roasting, mash the avocado in a small bowl. Stir in lime juice and Greek yogurt to create a creamy avocado topping.
5. Warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes on each side.
6. Once the sweet potatoes are done, remove from the oven and mix with the black beans.
7. Assemble the tacos by placing the roasted sweet potato and black bean mixture onto each tortilla and topping with avocado cream and fresh cilantro.

These roasted sweet potatoes and black bean tacos are a vibrant and satisfying low-sodium dinner option that’s perfect for a Sunday meal. The combination of sweet potatoes and black beans provides a hearty, fiber-rich filling for the tacos, while the avocado cream adds a creamy and refreshing touch. This plant-based dish is full of flavor and nutrients, making it a great option for anyone looking to reduce their sodium intake. The tacos are easy to prepare, customizable, and perfect for a healthy, satisfying meal that’s sure to please everyone.

Herb-Roasted Turkey Breast with Carrots and Potatoes

This herb-roasted turkey breast with carrots and potatoes is a flavorful low-sodium sheet pan dinner that’s perfect for a Sunday feast. The turkey breast is seasoned with fresh herbs and roasted to perfection, while the carrots and potatoes provide a comforting side dish. The dish is simple to prepare, and roasting everything on one pan makes clean-up a breeze. With lean turkey breast and nutrient-packed vegetables, this meal is an excellent choice for a healthy, satisfying low-sodium dinner.

Ingredients:

• 1.5 lb turkey breast, boneless and skinless
• 2 tablespoons olive oil
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 4 medium potatoes, quartered
• 4 large carrots, peeled and cut into chunks

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine olive oil, rosemary, thyme, garlic powder, and black pepper.
3. Rub the turkey breast with the herb mixture, ensuring it’s evenly coated.
4. Arrange the potatoes and carrots on a sheet pan, drizzling with olive oil and seasoning with black pepper.
5. Place the turkey breast in the center of the sheet pan.
6. Roast for 45-50 minutes, or until the turkey breast reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
7. Let the turkey rest for 10 minutes before slicing. Serve the turkey with the roasted carrots and potatoes.

This herb-roasted turkey breast with carrots and potatoes is a simple, low-sodium meal that’s both healthy and satisfying. The turkey breast is juicy and flavorful, enhanced by the fresh herbs, while the roasted vegetables add a hearty and comforting side. It’s a one-pan dish that’s easy to prepare and perfect for a Sunday dinner that doesn’t compromise on flavor. With its lean protein and nutrient-dense vegetables, this meal is a great option for anyone looking to enjoy a low-sodium, well-balanced dinner.

Lemon Garlic Shrimp with Roasted Veggies

This lemon garlic shrimp with roasted veggies is a fresh, light, and flavorful low-sodium sheet pan dinner that’s perfect for a quick and satisfying Sunday meal. The shrimp are seasoned with a zesty lemon garlic marinade that brings out their natural sweetness, while the roasted vegetables—such as bell peppers, zucchini, and cherry tomatoes—add a colorful and nutritious side. This dish is not only quick to prepare but also packed with protein, vitamins, and antioxidants, making it a healthy choice that’s full of flavor.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, combine olive oil, minced garlic, lemon zest, lemon juice, paprika, and black pepper. Toss the shrimp in the marinade and let sit for 10 minutes.
3. On a sheet pan, arrange the sliced bell pepper, zucchini, and cherry tomatoes. Drizzle with a little olive oil and season with black pepper.
4. Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.
5. Add the marinated shrimp to the pan with the roasted vegetables and return to the oven. Roast for an additional 8-10 minutes, until the shrimp are cooked through and pink.
6. Garnish with fresh parsley before serving.

Lemon garlic shrimp with roasted veggies is a light, vibrant low-sodium sheet pan dish that’s perfect for a quick, healthy Sunday meal. The shrimp is infused with fresh lemon and garlic, making it flavorful and aromatic, while the roasted vegetables bring a sweet and savory balance. This meal is packed with lean protein and antioxidants, offering a healthy option for those looking to reduce sodium while still enjoying delicious flavors. The entire dish comes together in under 30 minutes, making it an ideal choice for a fast yet satisfying dinner.

Mediterranean Chicken with Roasted Vegetables

This Mediterranean chicken with roasted vegetables is a simple and hearty low-sodium sheet pan dinner that brings Mediterranean flavors to your table. The chicken is marinated in olive oil, lemon, and Mediterranean herbs like oregano and thyme, giving it a rich, zesty flavor. Roasted alongside the chicken are vibrant vegetables such as bell peppers, onions, and eggplant, which perfectly complement the chicken. This one-pan meal is full of nutrients, healthy fats, and protein, offering a satisfying and balanced dinner that’s easy to prepare.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 eggplant, diced
• 1 medium onion, sliced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, whisk together olive oil, lemon juice, oregano, thyme, garlic powder, and black pepper. Marinate the chicken breasts in the mixture for at least 15 minutes.
3. On a sheet pan, arrange the sliced bell peppers, eggplant, and onion. Drizzle with olive oil and season with black pepper.
4. Place the marinated chicken breasts on the sheet pan with the vegetables.
5. Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender.
6. Garnish with fresh parsley before serving.

Mediterranean chicken with roasted vegetables is a wholesome and delicious low-sodium sheet pan dinner that’s bursting with Mediterranean flavors. The marinated chicken comes out juicy and flavorful, and the roasted vegetables are the perfect complement, offering a balance of sweetness and savory richness. This dish is packed with lean protein, fiber, and healthy fats, making it a nutritious and satisfying meal. It’s also quick and easy to prepare, making it an ideal option for a healthy Sunday dinner that doesn’t require a lot of time or effort.

Roasted Chicken Thighs with Brussel Sprouts and Potatoes

This roasted chicken thighs with Brussels sprouts and potatoes is a hearty and satisfying low-sodium sheet pan dinner. The chicken thighs are seasoned with a flavorful combination of herbs and olive oil, roasting to perfection with crispy skin. The Brussels sprouts and potatoes add a nutritious side that’s crisp on the outside and tender inside. This dish is balanced, filling, and packed with protein, fiber, and essential nutrients, making it an excellent choice for a Sunday dinner that’s both delicious and healthy.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1 lb Brussels sprouts, trimmed and halved
• 4 medium potatoes, quartered
• Fresh thyme, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rub the chicken thighs with olive oil, rosemary, garlic powder, and black pepper.
3. On a sheet pan, arrange the Brussels sprouts and potatoes. Drizzle with olive oil and season with black pepper.
4. Place the chicken thighs on the sheet pan with the vegetables.
5. Roast for 40-45 minutes, or until the chicken is golden and crispy (internal temperature should reach 165°F/74°C) and the vegetables are tender.
6. Garnish with fresh thyme before serving.

Roasted chicken thighs with Brussels sprouts and potatoes is a flavorful and filling low-sodium sheet pan dinner that’s perfect for a Sunday evening. The chicken thighs are rich and tender, with crispy skin, while the roasted vegetables offer a hearty and nutritious side. This meal is not only easy to prepare but also offers a balance of protein, fiber, and healthy fats, making it a satisfying and well-rounded option for anyone looking to enjoy a comforting and healthy dinner without excess sodium.

Note: More recipes are coming soon!