Low Sodium Grilled Chicken with Gravy
Elevate your healthy cooking repertoire with this flavorful Low Sodium Grilled Chicken with Gravy recipe, perfect for a heart-friendly yet indulgent meal. This dish showcases tender, marinated chicken breasts grilled to perfection, infused with a zesty blend of olive oil, lemon juice, garlic powder, and thyme for a burst of vibrant flavor. Paired with a rich, homemade low-sodium gravy crafted from unsalted chicken broth, a cornstarch slurry, and a touch of fresh parsley, this recipe delivers satisfying comfort without compromising on health. Ready in under an hour, it’s an ideal choice for a weeknight dinner or a relaxed weekend feast, offering a guilt-free indulgence for anyone mindful of their sodium intake. Serve it alongside steamed vegetables or a light salad for a well-rounded, nourishing meal!
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 2 cups unsalted chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 2 tablespoons fresh parsley
Directions
Step 1
In a bowl, combine olive oil, lemon juice, garlic powder, onion powder, black pepper, and dried thyme to create a marinade.
Step 2
Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 2 hours, turning occasionally.
Step 3
Preheat the grill to medium-high heat.
Step 4
Remove the chicken from the marinade and discard any remaining marinade. Grill the chicken breasts for 6-7 minutes on each side or until they reach an internal temperature of 165°F and have nice grill marks.
Step 5
While the chicken is grilling, prepare the gravy. In a small saucepan over medium heat, melt the unsalted butter.
Step 6
Add the unsalted chicken broth to the saucepan and bring to a gentle simmer.
Step 7
In a small bowl, mix cornstarch with water to create a slurry. Gradually whisk this slurry into the simmering broth. Continue to cook, stirring constantly, until the mixture thickens, about 2-3 minutes.
Step 8
Remove gravy from heat and stir in freshly chopped parsley.
Step 9
Serve the grilled chicken breasts hot with the low sodium gravy drizzled over the top.
Nutrition Facts
| Serving size | (1308.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1625.1 |
| Total Fat 66.3g | 0% |
| Saturated Fat 18.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 622.6mg | 0% |
| Sodium 609.2mg | 0% |
| Total Carbohydrate 24.3g | 0% |
| Dietary Fiber 1.6g | 0% |
| Total Sugars 0.9g | |
| Protein 219.1g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 137.0mg | 0% |
| Iron 7.8mg | 0% |
| Potassium 2047.0mg | 0% |
Source of Calories