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Low Sodium

Jun 11
Love0

Low Sodium Roasted Chicken With Sweet Potatoes

By Chicken, Low Sodium

Low Sodium Roasted Chicken With Sweet Potatoes

Looking for a wholesome and flavorful meal that’s low in sodium? This recipe for Roasted Chicken with Sweet Potatoes is tailored just for you. By combining lean protein with the natural sweetness of sweet potatoes, this dish offers a delightful blend of flavors and essential nutrients. With the aromatic herbs and spices infusing every bite, you can savor a delicious meal that not only nourishes your body but also respects your dietary needs.

Ingredients

  • 4 chicken pieces (such as drumsticks or chicken breasts)
  • 2 medium sweet potatoes, peeled and cut into chunks
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt-free seasoning blend
  • Freshly ground black pepper

Directions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  2. In a small bowl, combine the minced garlic, dried rosemary, dried thyme, paprika, salt-free seasoning blend, and black pepper. Mix well to create a flavorful seasoning mixture.
  3. Place the chicken pieces and sweet potato chunks on the prepared baking sheet, arranging them in a single layer.
  4. Drizzle the olive oil over the chicken and sweet potatoes, then sprinkle the seasoning mixture evenly over them. Use your hands to rub the oil and seasonings all over the chicken and sweet potatoes, ensuring they are well coated.
  5. Roast in the preheated oven for about 30-35 minutes, or until the chicken is cooked through and the sweet potatoes are tender, flipping the chicken halfway through the cooking time.
  6. Once cooked, remove the baking sheet from the oven and let the chicken rest for a few minutes before serving.
  7. Serve the roasted chicken with sweet potatoes hot as a delightful and low-sodium meal option.
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Low Sodium Baked Salmon With Lemon And Herbs

By Low Sodium, Seafood

Low Sodium Baked Salmon With Lemon And Herbs

Packed with flavor and easy to prepare, this low sodium baked salmon recipe offers a delicious way to incorporate essential omega-3 fatty acids and lean protein into your diet. The tender salmon is infused with zesty lemon and fragrant herbs, creating a satisfying and nourishing dish that will leave you feeling energized and satisfied.

Ingredients

  • 2 salmon fillets
  • 1 lemon
  • Fresh herbs (such as dill, thyme, or parsley)
  • Olive oil
  • Salt-free seasoning blend
  • Black pepper (optional)

Directions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  2. Rinse the salmon fillets under cold water and pat them dry with a paper towel.
  3. Place the salmon fillets on the prepared baking sheet.
  4. Cut the lemon into thin slices and arrange a few slices on top of each salmon fillet.
  5. Finely chop the fresh herbs of your choice.
  6. Drizzle a small amount of olive oil over the salmon fillets, then sprinkle them with the salt-free seasoning blend and the chopped herbs. Add a pinch of black pepper if desired.
  7. Gently press the herbs onto the salmon to help them adhere.
  8. Bake the salmon in the preheated oven for about 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
  9. Remove the salmon from the oven and let it rest for a few minutes.
  10. Serve the baked salmon with lemon and herbs, garnished with additional fresh herbs if desired.
  11. Squeeze additional fresh lemon juice over the salmon before eating, if desired.
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Low Sodium Rosemary Chicken

By Chicken, Low Sodium

Low Sodium Rosemary Chicken

Give this delicious and healthy chicken dish that is easy to make and also suitable for those on a low sodium diet? Look no further than this delicious and satisfying recipe for low sodium rosemary chicken. This dish is packed with flavor and is sure to be a hit with your taste buds. Plus, it’s easy to make and doesn’t require any complicated ingredients.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1/4 cup chicken broth
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley

Directions

  1. Preheat oven to 375F. Mix together the rosemary, garlic powder, and black pepper in a small bowl.
  2. Season the chicken with the spice mixture.
  3. In an oven-proof skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 3-4 minutes per side, or until golden brown.
  4. Remove the chicken from the skillet and set it aside.
  5. In the same skillet, add the garlic and cook for 1-2 minutes, or until fragrant.
  6. Add the white wine, chicken broth, and lemon juice to the skillet, and bring the mixture to a boil. Cook for 2-3 minutes or until the sauce is reduced by half.
  7. Place the skillet in the oven and bake for 10-15 minutes, or until the chicken is cooked through.
  8. Remove the skillet from the oven and add parsley. Serve the chicken with the sauce on the top.
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