18 Delicious Easy Low Sodium Recipes for Heart Health

Hey there, home chefs! Are you on the hunt for heart-healthy meals that don’t skimp on flavor? You’re in luck! Our roundup of 18 Delicious Easy Low Sodium Recipes is packed with quick dinners, seasonal favorites, and comfort foods that’ll keep your taste buds happy and your heart healthier. Dive in and discover dishes that prove low sodium doesn’t mean low on taste!

Herb-Roasted Chicken with Vegetables

Nothing beats the comforting aroma of herb-roasted chicken mingling with caramelized vegetables straight from your oven. This one-pan wonder is as fuss-free as it is flavorful, perfect for a cozy weeknight dinner.

Ingredients

• 1 whole chicken (about 4 lbs)
• 1 lb baby potatoes, halved
• 2 large carrots, peeled and cut into 2-inch pieces
• 1 large onion, cut into wedges
• 3 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F. In a large bowl, toss the baby potatoes, carrots, and onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Spread the vegetables in a single layer on a large roasting pan. Place the chicken on top of the vegetables. Rub the chicken with the remaining 1 tbsp olive oil, then sprinkle with the chopped rosemary, thyme, minced garlic, remaining 1/2 tsp salt, and 1/4 tsp black pepper.
3. Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken’s internal temperature reaches 165°F and the vegetables are tender and golden.
4. Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.

The magic of this dish lies in the way the chicken juices drizzle down to flavor the vegetables, creating a harmonious blend of tastes with minimal effort.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking time, keeping a close eye to prevent burning.

Quinoa and Black Bean Salad

This Quinoa and Black Bean Salad is a vibrant, protein-packed dish that’s as nutritious as it is colorful, perfect for a quick lunch or a hearty side.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool.
2. In a large bowl, combine the cooled quinoa, black beans, corn, red bell pepper, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper. Pour over the salad and toss to combine.
4. Refrigerate for at least 30 minutes to allow the flavors to meld before serving.

The crunch of fresh vegetables paired with the creamy black beans and fluffy quinoa creates a satisfying texture contrast that’s hard to resist.

Tip: For an extra kick, add a diced jalapeño to the salad or a pinch of chili powder to the dressing.

Baked Salmon with Dill and Lemon

Nothing says ‘home-cooked comfort’ like a perfectly baked salmon, fragrant with dill and brightened with a squeeze of lemon. It’s a simple dish that feels special every time.

Ingredients

• 1 lb salmon fillet
• 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon slices, for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the salmon fillet on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, ensuring the fillet is evenly coated.
3. Sprinkle the salmon with 1 tablespoon fresh dill, 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Drizzle 2 tablespoons lemon juice over the salmon.
5. Bake at 400°F for 12-15 minutes, or until the salmon flakes easily with a fork.
6. Garnish with lemon slices before serving.

The magic of this recipe lies in the balance of flavors—the earthy dill and zesty lemon create a symphony that elevates the salmon without overpowering it.

Tip: For an extra burst of flavor, let the salmon marinate with the dill, lemon zest, and juice for 15 minutes before baking.

Vegetable Stir-Fry with Ginger

Whip up this vibrant Vegetable Stir-Fry with Ginger for a quick, flavorful meal that’s packed with crunch and zest.

Ingredients

• 2 tbsp vegetable oil
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1 cup snap peas
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes

Instructions

1. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat.
2. Add 1 tbsp minced ginger and 2 cloves minced garlic, stir-frying for 30 seconds until fragrant.
3. Toss in the bell pepper, broccoli, carrot, and snap peas, stir-frying for 5-7 minutes until vegetables are crisp-tender.
4. Whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, and 1/4 tsp red pepper flakes. Pour over the vegetables, tossing to coat evenly.
5. Continue to cook for another 2 minutes, allowing the sauce to thicken slightly.

The magic of this stir-fry lies in the balance of sweet honey and spicy ginger, creating a glaze that clings beautifully to each crisp vegetable.

Tip: For an extra crunch, sprinkle with toasted sesame seeds before serving.

Turkey and Spinach Meatballs

These Turkey and Spinach Meatballs are a lean, flavorful twist on a classic, packing a nutritious punch without sacrificing any of the comfort.

Ingredients

• 1 lb ground turkey
• 1 cup fresh spinach, finely chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano. Mix until just combined—avoid overmixing to keep the meatballs tender.
3. Form the mixture into 1-inch balls and place them on the prepared baking sheet. Drizzle with 1 tbsp olive oil to help them brown.
4. Bake for 20-25 minutes, until the meatballs are golden and cooked through, with an internal temperature of 165°F.

The spinach not only adds a vibrant color but keeps the meatballs incredibly moist, making them a hit for both weeknight dinners and special occasions alike.

Tip: For an extra flavor boost, try browning the meatballs in a skillet with a bit of olive oil before finishing them in the oven.

Sweet Potato and Chickpea Curry

Warm up your kitchen with this hearty Sweet Potato and Chickpea Curry, a dish that’s as nourishing as it is flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add the sweet potatoes, chickpeas, diced tomatoes, coconut milk, salt, and black pepper. Bring to a simmer.
4. Cover and cook on low heat for 20 minutes, or until the sweet potatoes are tender.
5. Garnish with fresh cilantro before serving.

The creamy coconut milk and earthy spices create a comforting curry that’s perfectly balanced with the sweetness of the potatoes.

Tip: For an extra kick, add a squeeze of lime juice before serving to brighten the flavors.

Grilled Shrimp Skewers with Mango Salsa

These Grilled Shrimp Skewers with Mango Salsa are a vibrant, flavor-packed dish that brings a taste of the tropics to your backyard barbecue.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a bowl, toss the shrimp with 2 tbsp olive oil, 1 tsp salt, 1 tsp ground cumin, and 1/2 tsp smoked paprika until evenly coated.
3. Thread the shrimp onto skewers and grill for 2-3 minutes per side, until pink and opaque.
4. Meanwhile, in another bowl, combine the diced mango, red bell pepper, red onion, cilantro, lime juice, and 1/2 tsp salt to make the salsa.
5. Serve the grilled shrimp skewers topped with the fresh mango salsa.

The smoky grilled shrimp paired with the sweet and tangy mango salsa creates a perfect balance of flavors that’s sure to impress.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.

Lentil Soup with Carrots and Celery

Warm up your kitchen with this hearty Lentil Soup with Carrots and Celery, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking for 5 minutes until softened.
2. Stir in 3 minced garlic cloves and cook for another minute until fragrant.
3. Add 1 cup dried green lentils, 4 cups vegetable broth, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 25 minutes, or until lentils are tender.
4. Stir in 2 tbsp fresh parsley before serving.

This soup’s magic lies in its simplicity, letting the earthy lentils and sweet carrots shine through with just the right hint of cumin.

Tip: For an extra layer of flavor, toast the cumin in a dry pan for 30 seconds before adding it to the soup.

Avocado and Egg Toast

Start your morning with a creamy, protein-packed Avocado and Egg Toast that’s as satisfying to make as it is to eat.

Ingredients

• 2 slices of whole grain bread
• 1 ripe avocado
• 2 large eggs
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp chopped fresh cilantro (optional)

Instructions

1. Toast the whole grain bread until golden and crisp.
2. While the bread is toasting, heat olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet and cook for 3-4 minutes for sunny-side up, or until the whites are set but the yolks are still runny.
3. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork and season with salt, black pepper, and red pepper flakes if using.
4. Spread the mashed avocado evenly over the toasted bread slices. Top each slice with a cooked egg.
5. Garnish with chopped cilantro if desired, and serve immediately.

The combination of creamy avocado and a runny egg yolk creates a luxurious texture that’s hard to resist, making this toast a standout breakfast or brunch option.

Tip: For an extra flavor boost, drizzle a little hot sauce or a squeeze of lime juice over the top before serving.

Beef and Broccoli Stir-Fry

Craving a quick and flavorful dinner? This Beef and Broccoli Stir-Fry brings the takeout experience right to your kitchen, with a homemade touch that’s sure to impress.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 4 cups broccoli florets
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/2 cup beef broth
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes

Instructions

1. In a small bowl, whisk together beef broth, soy sauce, brown sugar, cornstarch, sesame oil, and red pepper flakes. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add broccoli and stir-fry for 3 minutes until bright green and slightly tender. Remove and set aside.
3. Add remaining 1 tbsp vegetable oil to the skillet. Add garlic and stir for 30 seconds until fragrant. Add flank steak and stir-fry for 2 minutes until no longer pink.
4. Return broccoli to the skillet. Pour the sauce over the beef and broccoli, stirring constantly for 2 minutes until the sauce thickens.

The magic of this dish lies in the velvety sauce that coats each piece of beef and broccoli, creating a perfect balance of savory and sweet with just a hint of heat.

Tip: For an extra tender beef, marinate the sliced flank steak in 1 tbsp soy sauce and 1 tbsp cornstarch for 15 minutes before cooking.

Zucchini Noodles with Pesto

Light, fresh, and bursting with flavor, these Zucchini Noodles with Pesto are a quick and healthy twist on traditional pasta that’s sure to delight.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup extra virgin olive oil
• 1 tbsp lemon juice

Instructions

1. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the 1/2 cup extra virgin olive oil until the pesto is smooth. Stir in the 1 tbsp lemon juice.
3. In a large bowl, toss the zucchini noodles with the pesto until evenly coated. Let sit for 5 minutes to allow the flavors to meld.
4. Serve immediately, garnished with additional Parmesan cheese and pine nuts if desired.

The magic of this dish lies in the vibrant, herby pesto clinging to each strand of zucchini, offering a guilt-free pasta experience that’s as satisfying as it is nutritious.

Tip: For an extra kick, add a pinch of red pepper flakes to the pesto before blending.

Chicken and Vegetable Soup

Nothing warms the soul quite like a hearty bowl of Chicken and Vegetable Soup, packed with tender chunks of chicken and vibrant veggies in every spoonful.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 lb boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 cups chopped kale
• 1 cup frozen peas

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for 5 minutes until the vegetables begin to soften.
2. Add 3 minced garlic cloves and cook for another minute until fragrant.
3. Place 1 lb chicken breasts into the pot. Pour in 6 cups chicken broth, then add 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
4. Remove the chicken breasts from the pot, shred them using two forks, and return the shredded chicken to the pot.
5. Stir in 2 cups chopped kale and 1 cup frozen peas. Simmer for an additional 5 minutes until the kale is wilted and the peas are heated through.

The secret to this soup’s depth of flavor lies in simmering the chicken right in the broth, infusing every bite with rich, savory goodness.

Tip: For an extra flavor boost, try adding a Parmesan rind to the broth as it simmers.

Baked Cod with Tomatoes and Olives

This Baked Cod with Tomatoes and Olives is a light yet flavorful dish that brings the taste of the Mediterranean right to your kitchen, perfect for a quick weeknight dinner.

Ingredients

• 1.5 lbs cod fillets
• 2 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. Place the cod fillets in the prepared baking dish and season with 1/2 tsp salt and 1/4 tsp black pepper.
3. In a bowl, mix the cherry tomatoes, Kalamata olives, 2 tbsp olive oil, minced garlic, and 1 tsp dried oregano. Spread this mixture evenly over the cod.
4. Bake for 20-25 minutes, until the cod is opaque and flakes easily with a fork.
5. Sprinkle with fresh parsley before serving.

The combination of juicy tomatoes and briny olives creates a vibrant sauce that perfectly complements the tender cod, making every bite a delightful experience.

Tip: For an extra burst of flavor, add a sprinkle of lemon zest before baking.

Brown Rice and Vegetable Bowl

Looking for a wholesome and vibrant meal that comes together in a flash? This Brown Rice and Vegetable Bowl is your answer, packed with nutrients and bursting with flavors.

Ingredients

• 1 cup brown rice, uncooked
• 2 cups water
• 1 tbsp olive oil
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 cup green onions, sliced

Instructions

1. Rinse the brown rice under cold water. In a medium saucepan, combine the rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the water is absorbed and the rice is tender.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the bell pepper and zucchini, sautéing for 5 minutes until slightly softened.
3. Add the cherry tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Cook for another 3 minutes until the tomatoes begin to soften.
4. Stir in the cooked brown rice, 1 tbsp soy sauce, and 1 tsp sesame oil, mixing well to combine all the ingredients. Cook for 2 minutes to heat through.
5. Garnish with 1/4 cup green onions before serving.

The magic of this bowl lies in the contrast of textures—chewy brown rice meets crisp-tender vegetables, all tied together with a savory soy-sesame dressing.

Tip: For an extra protein boost, top your bowl with a fried or poached egg.

Stuffed Bell Peppers with Ground Turkey

These Stuffed Bell Peppers with Ground Turkey are a hearty, flavorful meal that’s as nutritious as it is delicious, perfect for a weeknight dinner that feels a little special.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1/2 cup tomato sauce

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a skillet over medium heat, heat the olive oil. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Add the ground turkey, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
4. Stir in the cooked quinoa, oregano, cumin, salt, and black pepper. Cook for another 2 minutes, then remove from heat.
5. Fill each bell pepper with the turkey mixture, then top with tomato sauce and mozzarella cheese.
6. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.

The combination of quinoa and ground turkey not only packs these peppers with protein but also gives them a satisfying texture that’s sure to please.

Tip: For an extra kick, add a pinch of red pepper flakes to the turkey mixture before stuffing the peppers.

Spinach and Feta Stuffed Chicken Breast

Transform your weeknight dinner with these juicy Spinach and Feta Stuffed Chicken Breasts, packed with creamy cheese and fresh greens for a flavorful punch.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a baking dish with the olive oil.
2. In a bowl, mix the chopped spinach, crumbled feta, garlic powder, onion powder, salt, and black pepper.
3. Cut a pocket into each chicken breast, being careful not to cut all the way through.
4. Stuff each chicken breast with the spinach and feta mixture, then secure with toothpicks if necessary.
5. Place the stuffed chicken breasts in the prepared baking dish and bake for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.

The magic of this dish lies in the melty feta and spinach oozing out with every bite, creating a perfect balance of flavors and textures. Serve it alongside a crisp salad for a complete meal.

Tip: For an extra golden top, broil the chicken for the last 2-3 minutes of cooking.

Cauliflower Rice Stir-Fry

Looking for a quick, healthy, and flavorful side dish? This Cauliflower Rice Stir-Fry is your answer, packed with vibrant veggies and a savory sauce that’ll make you forget it’s low-carb.

Ingredients

• 1 large head cauliflower, riced (about 4 cups)
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup frozen peas
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• 2 green onions, sliced for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 2 minutes until fragrant.
2. Add red bell pepper and frozen peas, stirring for another 3 minutes until the vegetables start to soften.
3. Stir in the cauliflower rice, soy sauce, sesame oil, and red pepper flakes. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but still has a bit of crunch.
4. Season with salt and pepper to taste. Garnish with sliced green onions before serving.

This stir-fry stands out with its perfect balance of crunch and tenderness, thanks to the quick cooking of cauliflower rice, which absorbs the savory sauce while retaining its texture.

Tip: For an extra protein boost, toss in some cooked shrimp or chicken during the last few minutes of cooking.

Grilled Chicken Salad with Fresh Herbs

Nothing beats the simplicity and freshness of a Grilled Chicken Salad, especially when it’s packed with vibrant herbs straight from the garden.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 clove garlic, minced
• 4 cups mixed greens
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, and minced garlic. Brush half of this mixture over the chicken breasts.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. In a large bowl, combine mixed greens, basil, parsley, mint, cherry tomatoes, and red onion. Add the sliced chicken on top.
5. Drizzle the remaining dressing over the salad and toss gently to combine.

The magic of this salad lies in the harmony of fresh herbs with the smoky grilled chicken, creating a dish that’s both light and satisfying.

Tip: For an extra burst of flavor, let the chicken marinate in the dressing for up to an hour before grilling.

Conclusion

We hope this roundup of 18 delicious, easy low-sodium recipes inspires you to cook heart-healthy meals with ease. Each dish is a step towards better health without sacrificing flavor. Try them out, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next kitchen adventure. Happy cooking!

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