The Best Low Sodium Chicken Meals For Dinner Tonight!

Keeping a low sodium diet is tough given the plethora of super salty, highly processed foods you encounter when travelling. In most cases, its best to wait until you get home to prepare a tasty low sodium chicken meal for yourself.

To help you decide on tonight's low sodium dinner I've thrown together a list of the best low sodium chicken recipes I could find. My list includes protein, calories, and of course approximate sodium content.

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  Mango Chicken Lettuce Wraps

  Calories: 320 | Protein: 25g | Sodium: 320mg

  Ingredients:

  1. 3 boneless chicken breasts (chopped)
  2. 1 ripe mango (diced)
  3. 1/2 red bell pepper (diced)
  4. Lettuce leaves (for wrapping)

  Instructions:

  1. Sauté chicken in a pan until fully cooked.
  2. In a mixing bowl, combine cooked chicken, mango, and bell pepper.
  3. Place a spoonful of mixture onto each lettuce leaf and serve immediately.
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  Rosemary Almond Chicken

  Calories: 450 | Protein: 28g | Sodium: 380mg

  Ingredients:

  1. 4 chicken thighs
  2. 1/4 cup almonds (crushed)
  3. 1 tbsp fresh rosemary (minced)
  4. 2 tbsp olive oil

  Instructions:

  1. Marinate chicken thighs with crushed almonds, rosemary, and olive oil for at least an hour.
  2. Bake at 375°F (190°C) for 25-30 minutes or until chicken is fully cooked.
  3. Allow to rest for a few minutes before serving.
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  Stuffed Bell Pepper Chicken (this can also double as a low sodium snack)

  Calories: 410 | Protein: 29g | Sodium: 290mg

  Ingredients:

  1. 2 chicken breasts
  2. 2 large bell peppers
  3. 1/2 cup quinoa (cooked)
  4. 1/2 cup black beans (drained)

  Instructions:

  1. Cut off the top of the bell peppers and remove the seeds.
  2. In a mixing bowl, combine chopped chicken, cooked quinoa, and black beans.
  3. Stuff each bell pepper with the mixture.
  4. Bake at 350°F (175°C) for 20-25 minutes or until peppers are tender and chicken is cooked through.
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  Apricot Glazed Chicken

  Calories: 420 | Protein: 30g | Sodium: 350mg

  Ingredients:

  1. 4 chicken drumsticks
  2. 1/4 cup apricot jam
  3. 1 tbsp apple cider vinegar
  4. Black pepper to taste

  Instructions:

  1. In a saucepan, combine apricot jam and apple cider vinegar. Cook until a glaze consistency is reached.
  2. Season drumsticks with black pepper. Brush them with the apricot glaze.
  3. Bake at 375°F (190°C) for 25-30 minutes or until fully cooked, basting occasionally with more glaze.
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  Tomato Basil Chicken

  Calories: 430 | Protein: 31g | Sodium: 320mg

  Ingredients:

  1. 4 chicken thighs
  2. 1 can crushed tomatoes
  3. Fresh basil leaves (chopped)
  4. 1 tsp olive oil

  Instructions:

  1. Sauté chicken thighs in olive oil until browned on both sides.
  2. Add crushed tomatoes and simmer for 15 minutes on low heat.
  3. Stir in chopped basil leaves and serve warm.
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  Orange Ginger Chicken

  Calories: 400 | Protein: 30g | Sodium: 310mg

  Ingredients:

  1. 4 chicken breasts
  2. 1/4 cup freshly squeezed orange juice
  3. 1 tbsp grated ginger
  4. 2 tbsp olive oil

  Instructions:

  1. Marinate chicken breasts with orange juice and grated ginger for 30 minutes.
  2. Heat olive oil in a skillet over medium heat and cook chicken until fully done, about 6-7 minutes on each side.
  3. Drizzle with remaining marinade and let simmer for 2-3 minutes before serving.
• 
  

  Herbed Chicken and Veggies

  Calories: 380 | Protein: 28g | Sodium: 290mg

  Ingredients:

  1. 2 chicken breasts
  2. 1 cup mixed vegetables (broccoli, carrots, and bell peppers)
  3. 2 tsp mixed herbs (thyme, rosemary)
  4. 1 tbsp olive oil

  Instructions:

  1. Season chicken breasts with herbs.
  2. In a skillet, heat olive oil and cook chicken on each side for 6 minutes or until fully done.
  3. Add in the mixed veggies and sauté for another 5 minutes until veggies are tender.
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  Chicken and Mushroom Alfredo

  Calories: 460 | Protein: 31g | Sodium: 330mg

  Ingredients:

  1. 2 chicken breasts
  2. 1 cup mushrooms, sliced
  3. 1/2 cup low-sodium Alfredo sauce
  4. 1 tbsp olive oil

  Instructions:

  1. Season chicken breasts lightly with salt and pepper.
  2. In a skillet, heat olive oil and cook chicken on each side until browned and cooked through.
  3. Add mushrooms and sauté until tender. Stir in Alfredo sauce and simmer for 2-3 minutes. Serve warm.
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  Chicken Spinach Stir Fry

  Calories: 390 | Protein: 27g | Sodium: 300mg

  Ingredients:

  1. 3 boneless chicken breasts, cubed
  2. 2 cups fresh spinach
  3. 2 garlic cloves, minced
  4. 1 tbsp olive oil

  Instructions:

  1. Heat olive oil in a skillet over medium heat.
  2. Add garlic and sauté until fragrant. Add chicken cubes and cook until browned.
  3. Stir in spinach and sauté until wilted. Season with salt and pepper to taste and serve immediately.
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  Chicken Avocado Salad

  Calories: 420 | Protein: 29g | Sodium: 280mg

  Ingredients:

  1. 2 chicken breasts, grilled and sliced
  2. 1 ripe avocado, cubed
  3. 1/2 red onion, thinly sliced
  4. Lettuce leaves

  Instructions:

  1. Combine grilled chicken slices, avocado cubes, and red onion in a bowl.
  2. Lay out lettuce leaves on a plate and top with the chicken mixture.
  3. Drizzle with your favorite low-sodium dressing and serve.
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  Low-Sodium Chicken Parmesan

  Calories: 450 | Protein: 35g | Sodium: 290mg

  Ingredients:

  1. 4 boneless chicken breasts
  2. 1/2 cup low-sodium marinara sauce
  3. 1/4 cup grated parmesan cheese
  4. 1/2 cup shredded mozzarella
  5. 1 tbsp olive oil

  Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat and cook chicken breasts until browned on both sides.
  3. Place chicken breasts in a baking dish, top each with marinara sauce, parmesan, and mozzarella.
  4. Bake for 25 minutes or until chicken is fully cooked and cheese is melted and slightly browned.
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  Crock Pot Lemon Garlic Chicken

  Calories: 410 | Protein: 34g | Sodium: 280mg

  Ingredients:

  1. 4 boneless chicken breasts
  2. 3 garlic cloves, minced
  3. 1 lemon, zested and juiced
  4. 1 cup low-sodium chicken broth
  5. 2 tbsp olive oil

  Instructions:

  1. Place chicken breasts in the crock pot.
  2. In a bowl, combine garlic, lemon zest, lemon juice, chicken broth, and olive oil. Pour mixture over chicken.
  3. Cook on low for 6-7 hours or on high for 3-4 hours, or until chicken is tender and fully cooked.

Although these chicken dinners are low in sodium, be mindful of the spices and other items you use to season your food. The wrong seasoning can send your sodium intake skyrocketing.

Just be mindful of the salt and be sure to pair a high protein side with your low-sodium meal.