Grilled Low Sodium Chicken Breasts
This recipe uses ingredients that will bring out wonderful flavors in the chicken and satisfy the lack of salt. The primary ingredient is the white wine vinegar. It adds a subtle and delicious flavor when combined with the lemon and red pepper flakes. Even with just the white wine vinegar and olive oil, you’ll have a delicious meal.
- 2 boneless skinless chicken breasts pounded to 1/2″ – 3/4″ thick
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon red pepper flakes
- Juice of 1/2 lemon
- Garnish with ½ teaspoon Paprika
Pounding the chicken breast thin is an important step to recipe; it will greatly help tenderize the meat.
Once the chicken breasts are pounded thin, place in a shallow dish with remaining ingredients and coat well.
Letting it sit in the fridge covered for at least 30 minutes will allow the meat to marinate nicely. If you can let sit overnight
When you ready to cook this will only take 10 minutes to cook on your grill and then let it stand for 5 minutes to allow it to cool and let the juices remain in the chicken breast.
Sprinkle a little paprika and serve on top of your favorite salad.