I found this really easy recipe in one of my searches for Low Sodium Chicken Bake with cubes of chicken, bell peppers, zucchini, red onion and garlic. The secret to its tastiness is the spices. After everything is chopped up, toss them in a bowl with a couple tablespoons of olive oil and then sprinkle & toss with the seasoning.
It is baked on a parchment lined baking sheet with sides at 400º for 20-25 minutes. Be sure to squeeze half a lemon over the finished pan before serving.
It has been a challenge to ramp up the tastiness of my new creations, and I know this recipe is supposed to be low sodium... but so far I have not been told he cannot have any salt... that is one of the add-ons that I have been allowing him to use, and in this case Soy Sauce was his finishing touch.
I got a thumbs up👍 on this one from Ron. It is hard for me to judge sometimes because I typically use very little salt, and rarely salt food on my plate. Things that taste good to me he often brushes off and tells me, it is okay, but please don't do that again. This past week I made one of those. I thought it was a very good and tasty Chickpea Soup. His comment when done with lunch was, "who would want to eat chickpeas???" I had no idea that he did not like chickpeas. Goes to show, no matter how long you have been married, you can always learn something new about your significant other.
The original recipe says it serves 4. Of course our normal portions may not be as much as many others, but after lunch was done, I had used probably only 1/4 of the sheet pan. So even if I put a little more on our plates, it could easily serve 6 or maybe even 8, definitely 8 if you were to add quinoa or rice on the side. I will be finding out how this freezes, because I have 3 meals left.
Thanks for taking the time to scroll through my post.
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