21 Sunday Low Sodium Electric Skillet Recipes You’ll Love

Sundays are meant for relaxing, family meals, and indulging in comfort food—but that doesn’t mean you have to compromise on health.

If you’re looking to reduce sodium without sacrificing flavor, cooking with an electric skillet is a game-changer.

Electric skillets distribute heat evenly, allow for one-pan meals, and make it easy to create dishes that are tender, juicy, and perfectly cooked.

In this article, we’ve curated 21 Sunday low sodium electric skillet recipes that range from hearty poultry dishes to vibrant vegetarian options and flavorful seafood meals.

Each recipe is designed to be simple, nutritious, and packed with flavor without relying on salt.

Whether you’re feeding your family or meal prepping for the week, these recipes will transform your Sunday meals into deliciously healthy experiences.

21 Sunday Low Sodium Electric Skillet Recipes You’ll Love

Eating low-sodium doesn’t have to be bland or complicated.

With these 21 Sunday low sodium electric skillet recipes, you can enjoy flavorful, satisfying meals that are gentle on your heart and taste buds.

From juicy chicken and tender turkey to vibrant vegetarian dishes and fresh seafood, there’s something for everyone.

Using an electric skillet not only simplifies cooking but also keeps meals healthy and convenient.

So this Sunday, try one of these recipes and experience how easy it is to make low-sodium meals that are as delicious as they are nutritious.

instructions and summaries:

Garlic Herb Chicken and Vegetables

This Garlic Herb Chicken and Vegetables recipe is perfect for a relaxing Sunday meal.

Cooked entirely in an electric skillet, the chicken remains juicy while the medley of fresh vegetables absorbs aromatic herbs and garlic, creating a comforting, flavorful dish—all without added sodium.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon black pepper
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 red bell pepper, sliced
• 1 cup baby carrots, halved
• 1/2 cup low-sodium chicken broth
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat the electric skillet to 350°F.
2. Rub the chicken breasts with olive oil, garlic, thyme, rosemary, and black pepper.
3. Place the chicken in the skillet and cook for 5–6 minutes per side, until golden brown.
4. Remove the chicken and set aside.
5. Add zucchini, squash, bell pepper, and carrots to the skillet. Sauté for 5–7 minutes until vegetables begin to soften.
6. Pour in the low-sodium chicken broth and lemon juice. Stir well and let simmer for 3–4 minutes.
7. Return the chicken to the skillet, cover, and cook for an additional 5 minutes until chicken is fully cooked and vegetables are tender.
8. Garnish with fresh parsley before serving.

This dish is a vibrant, healthful meal that’s both low in sodium and packed with flavor.

Perfect for a Sunday dinner that feels indulgent without overloading on salt.

Lemon Dill Salmon with Asparagus

A light and elegant low-sodium recipe, Lemon Dill Salmon with Asparagus brings a fresh, citrusy flavor to your Sunday dinner.

Using an electric skillet makes it quick, easy, and evenly cooked.

Ingredients:

• 4 salmon fillets
• 2 teaspoons olive oil
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• 1 lemon, thinly sliced
• 1 bunch asparagus, trimmed
• 1/4 cup low-sodium vegetable broth
• Fresh dill for garnish

Instructions:

1. Preheat the electric skillet to 375°F.
2. Rub salmon fillets with olive oil, black pepper, garlic powder, and dried dill.
3. Place salmon fillets skin-side down in the skillet. Lay lemon slices over the top.
4. Arrange asparagus around the salmon.
5. Pour the vegetable broth into the skillet, careful not to pour directly on the salmon.
6. Cover and cook for 12–15 minutes, until salmon flakes easily with a fork and asparagus is tender.
7. Garnish with fresh dill and serve immediately.

This low-sodium salmon dish is light, flavorful, and visually appealing.

It’s ideal for a leisurely Sunday dinner or a special meal that won’t compromise your dietary goals.

Skillet Turkey and Sweet Potato Hash

A hearty and comforting low-sodium meal, Skillet Turkey and Sweet Potato Hash combines lean ground turkey with sweet potatoes and colorful vegetables.

The electric skillet ensures even cooking while keeping all the flavors intact.

Ingredients:

• 1 pound lean ground turkey
• 1 tablespoon olive oil
• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the electric skillet to 350°F.
2. Heat olive oil and add diced sweet potatoes. Sauté for 8–10 minutes until they start to soften.
3. Push sweet potatoes to the side and add ground turkey. Cook until browned, breaking into small pieces.
4. Stir in onion, garlic, and bell peppers. Sauté for another 5–7 minutes until vegetables are tender.
5. Season with paprika, black pepper, thyme, and crushed red pepper flakes if using. Mix thoroughly.
6. Cover and cook for an additional 5 minutes to allow flavors to meld.
7. Garnish with fresh parsley before serving.

This savory hash is filling, nutritious, and perfect for a low-sodium Sunday brunch or dinner.

It’s a one-skillet wonder that satisfies without relying on salt for flavor.

Mediterranean Chicken and Quinoa Skillet

This Mediterranean Chicken and Quinoa Skillet is a wholesome, low-sodium meal perfect for a relaxing Sunday.

Chicken, quinoa, and colorful vegetables are cooked together in an electric skillet with herbs and lemon, creating a dish full of flavor and nutrients.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1 cup cherry tomatoes, halved
• 1 zucchini, diced
• 1/4 cup kalamata olives, pitted and sliced
• 2 tablespoons lemon juice
• Fresh basil for garnish

Instructions:

1. Preheat the electric skillet to 350°F.
2. Season the chicken thighs with olive oil, black pepper, garlic powder, and oregano.
3. Sear chicken in the skillet for 4–5 minutes per side until lightly browned. Remove and set aside.
4. Add quinoa, zucchini, and cherry tomatoes to the skillet. Stir briefly.
5. Pour in the low-sodium chicken broth and bring to a simmer.
6. Nestle the chicken thighs back into the skillet. Cover and cook for 20 minutes until quinoa is tender and chicken is fully cooked.
7. Stir in lemon juice and sliced olives, then garnish with fresh basil before serving.

A hearty and flavorful dish, this Mediterranean skillet is nutritious and satisfying without any added salt, making it a perfect Sunday family meal.

Garlic Mushroom Pork Chops

Garlic Mushroom Pork Chops are a rich, flavorful low-sodium recipe cooked entirely in an electric skillet.

The mushrooms and garlic create a savory sauce that enhances the tender pork chops, perfect for a cozy Sunday dinner.

Ingredients:

• 4 boneless pork chops
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 cups sliced mushrooms
• 3 cloves garlic, minced
• 1/2 cup low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1 tablespoon balsamic vinegar
• Fresh parsley for garnish

Instructions:

1. Preheat the electric skillet to 375°F.
2. Season pork chops with black pepper and garlic powder.
3. Heat olive oil in the skillet and sear pork chops for 4–5 minutes per side until golden brown. Remove and set aside.
4. Add mushrooms and garlic to the skillet. Sauté for 5–6 minutes until mushrooms release moisture.
5. Pour in the low-sodium vegetable broth, thyme, and balsamic vinegar. Stir and bring to a simmer.
6. Return pork chops to the skillet and cover. Cook for another 5–7 minutes until pork is fully cooked.
7. Garnish with fresh parsley before serving.

These pork chops are tender and packed with umami flavor, making them a delicious and low-sodium option for a comforting Sunday dinner.

Veggie Lentil Stir-Fry

A wholesome vegetarian option, this Veggie Lentil Stir-Fry combines lentils with a variety of vegetables in a quick and easy electric skillet meal.

It’s hearty, filling, and entirely low-sodium without sacrificing flavor.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 cup broccoli florets
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 cups low-sodium vegetable broth
• 1 tablespoon apple cider vinegar
• Fresh cilantro for garnish

Instructions:

1. Preheat the electric skillet to 350°F.
2. Heat olive oil and sauté onion and garlic for 2–3 minutes until fragrant.
3. Add bell peppers, zucchini, and broccoli. Sauté for 5–7 minutes until vegetables are slightly tender.
4. Stir in lentils, smoked paprika, black pepper, and low-sodium vegetable broth. Bring to a simmer.
5. Cover and cook for 20–25 minutes, stirring occasionally, until lentils are tender and liquid is absorbed.
6. Stir in apple cider vinegar and garnish with fresh cilantro before serving.

This Veggie Lentil Stir-Fry is a filling, nutritious, and flavorful low-sodium option for Sunday lunch or dinner, satisfying both vegetarians and meat-eaters alike.

Honey Mustard Chicken and Brussels Sprouts

This Honey Mustard Chicken and Brussels Sprouts recipe is a sweet-savory Sunday dish.

The electric skillet locks in the juiciness of the chicken while the Brussels sprouts caramelize beautifully, all without added salt.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/4 cup honey
• 2 tablespoons Dijon mustard (low-sodium if possible)
• 3 cups Brussels sprouts, halved
• 1/2 teaspoon smoked paprika
• Fresh thyme for garnish

Instructions:

1. Preheat the electric skillet to 350°F.
2. Season chicken with black pepper and garlic powder. Sear in olive oil for 5–6 minutes per side until golden brown. Remove and set aside.
3. Add Brussels sprouts to the skillet. Sprinkle with smoked paprika and sauté for 5–7 minutes until slightly browned.
4. Mix honey and mustard in a small bowl. Pour over chicken and Brussels sprouts.
5. Cover and cook for another 5–7 minutes until chicken is fully cooked and Brussels sprouts are tender.
6. Garnish with fresh thyme and serve immediately.

A perfectly balanced sweet-and-savory dish, ideal for a Sunday dinner that is low in sodium but full of flavor.

Lemon Garlic Shrimp Skillet

Quick, fresh, and zesty, this Lemon Garlic Shrimp Skillet is a light low-sodium meal perfect for a Sunday evening.

Juicy shrimp and crisp vegetables cooked together create a bright and flavorful dish.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 teaspoons olive oil
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1/4 cup low-sodium vegetable broth
• 2 tablespoons lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat electric skillet to 375°F.
2. Season shrimp with black pepper and garlic powder. Sear in olive oil for 2–3 minutes per side until pink and opaque. Remove and set aside.
3. Add garlic, zucchini, and cherry tomatoes to the skillet. Sauté for 4–5 minutes until vegetables soften.
4. Pour in vegetable broth and lemon juice. Stir and bring to a simmer.
5. Return shrimp to the skillet. Cover and cook for 2–3 minutes.
6. Garnish with fresh parsley and serve.

A light, flavorful seafood dish that feels fresh and satisfying, without any added sodium.

Beef and Broccoli Stir-Fry

A classic favorite reimagined as a low-sodium recipe, Beef and Broccoli Stir-Fry uses tender beef strips and crisp broccoli cooked with garlic, ginger, and low-sodium soy substitute in the electric skillet.

Ingredients:

• 1 pound lean beef sirloin, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 cups broccoli florets
• 1 small carrot, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh grated ginger
• 1/4 cup low-sodium vegetable broth
• 1 tablespoon low-sodium soy sauce substitute (or coconut aminos)

Instructions:

1. Preheat the skillet to 375°F.
2. Season beef with black pepper and garlic powder. Sear in olive oil for 3–4 minutes per side until browned. Remove and set aside.
3. Add garlic, ginger, broccoli, and carrot. Sauté for 5–6 minutes until tender-crisp.
4. Pour in vegetable broth and soy substitute. Stir to coat vegetables.
5. Return beef to the skillet, cover, and cook for 3–4 minutes until everything is heated through.

A healthy, low-sodium version of a beloved stir-fry that maintains all the flavor and texture of the classic.

Sweet Potato and Black Bean Skillet

This vegetarian skillet combines sweet potatoes, black beans, and bell peppers for a hearty, protein-packed low-sodium Sunday meal.

Spices and a touch of lime elevate the flavors naturally.

Ingredients:

• 1 tablespoon olive oil
• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked black beans
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Preheat the electric skillet to 350°F.
2. Heat olive oil and sauté sweet potatoes for 8–10 minutes until they start to soften.
3. Add onion, garlic, and bell peppers. Sauté for 5 minutes.
4. Stir in black beans, smoked paprika, cumin, and black pepper. Cook for another 5 minutes.
5. Squeeze lime juice over the top and garnish with cilantro. Serve warm.

A naturally flavorful, filling vegetarian dish that is low in sodium yet satisfying for a Sunday lunch or dinner.

Italian Turkey Sausage Skillet

This Italian Turkey Sausage Skillet is full of Italian-inspired flavors but keeps sodium in check.

Tender turkey sausage is cooked with tomatoes, peppers, and zucchini for a hearty Sunday dinner.

Ingredients:

• 1 pound lean turkey sausage, sliced
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Fresh parsley for garnish

Instructions:

1. Preheat the skillet to 375°F.
2. Heat olive oil and cook turkey sausage slices for 5–6 minutes until browned. Remove and set aside.
3. Add bell peppers, zucchini, and cherry tomatoes. Sauté for 5–6 minutes until vegetables are tender.
4. Stir in oregano, basil, and black pepper. Return sausage to the skillet and cook for 3–4 minutes more.
5. Garnish with fresh parsley before serving.

A low-sodium Italian-inspired dish that’s hearty and comforting, perfect for a Sunday dinner with family.

Spinach and Feta Turkey Skillet

This Spinach and Feta Turkey Skillet is a light, flavorful, and low-sodium Sunday meal.

Lean ground turkey is combined with fresh spinach, tomatoes, and feta cheese for a Mediterranean-inspired dish.

Ingredients:

• 1 pound lean ground turkey
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 4 cups fresh spinach
• 1/4 cup crumbled feta cheese (low-sodium if available)
• 1/2 teaspoon dried oregano
• Fresh basil for garnish

Instructions:

1. Preheat the skillet to 350°F.
2. Heat olive oil and cook ground turkey with black pepper and garlic until browned.
3. Add cherry tomatoes and sauté for 3–4 minutes until softened.
4. Stir in spinach and cook until wilted.
5. Sprinkle oregano and feta cheese over the top. Cover for 2 minutes to warm the feta.
6. Garnish with fresh basil and serve.

A light, healthy, and Mediterranean-inspired low-sodium dish that’s easy to prepare and satisfying for a Sunday meal.

Teriyaki Tofu and Vegetable Skillet

A vibrant vegetarian dish, this Teriyaki Tofu and Vegetable Skillet features lightly crisped tofu with a medley of vegetables in a low-sodium, homemade teriyaki-style sauce.

Perfect for a colorful, Sunday dinner.

Ingredients:

• 14 oz firm tofu, drained and cubed
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, sliced thin
• 2 tablespoons low-sodium soy sauce substitute or coconut aminos
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 1 teaspoon rice vinegar
• 1 teaspoon sesame seeds (optional)

Instructions:

1. Preheat electric skillet to 375°F.
2. Heat olive oil and sear tofu cubes until lightly golden on all sides. Remove and set aside.
3. Add broccoli, bell pepper, and carrot to the skillet. Sauté for 5–6 minutes until tender-crisp.
4. In a small bowl, mix soy substitute, honey, ginger, and rice vinegar. Pour over vegetables.
5. Return tofu to the skillet and toss gently to coat. Cook for 2–3 minutes to heat through.
6. Sprinkle sesame seeds over the top before serving.

This dish is colorful, flavorful, and satisfying without extra salt, perfect for a Sunday meal full of natural umami and sweetness.

Lemon Herb Tilapia Skillet

Light, flaky tilapia is paired with a lemon-herb sauce and vegetables in this low-sodium skillet recipe.

Quick to cook, it’s perfect for a fresh Sunday dinner.

Ingredients:

• 4 tilapia fillets
• 2 teaspoons olive oil
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup low-sodium vegetable broth
• 2 tablespoons lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat skillet to 375°F.
2. Season tilapia with black pepper, garlic powder, and thyme. Sear in olive oil for 3–4 minutes per side. Remove and set aside.
3. Add zucchini and cherry tomatoes to the skillet, sauté for 4–5 minutes.
4. Pour in vegetable broth and lemon juice. Stir and bring to a gentle simmer.
5. Return tilapia to the skillet, cover, and cook for another 3–4 minutes until fish is flaky.
6. Garnish with fresh parsley before serving.

A light, flavorful fish dish that’s low in sodium yet bursting with fresh, zesty flavors—ideal for Sunday evenings.

Chicken, Spinach, and Mushroom Skillet

Juicy chicken breasts are combined with earthy mushrooms and fresh spinach in this low-sodium skillet meal, perfect for a hearty Sunday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 2 cloves garlic, minced
• 2 cups sliced mushrooms
• 4 cups fresh spinach
• 1/2 cup low-sodium chicken broth
• 1 teaspoon dried thyme
• Fresh parsley for garnish

Instructions:

1. Preheat the skillet to 350°F.
2. Season chicken with black pepper. Sear in olive oil for 5–6 minutes per side until golden brown. Remove and set aside.
3. Add mushrooms and garlic to the skillet, sauté for 5 minutes until mushrooms release their moisture.
4. Stir in spinach, chicken broth, and thyme. Return chicken to the skillet, cover, and cook for 5–7 minutes until chicken is fully cooked and spinach is wilted.
5. Garnish with parsley before serving.

A simple, comforting meal packed with flavor, vegetables, and protein, all while keeping sodium levels low.

Sweet Chili Turkey Skillet

Lean ground turkey is cooked with sweet peppers, onions, and a low-sodium chili glaze to create a hearty and satisfying skillet dish for Sunday dinner.

Ingredients:

• 1 pound lean ground turkey
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, diced
• 2 tablespoons low-sodium sweet chili sauce
• 1/2 teaspoon smoked paprika
• Fresh cilantro for garnish

Instructions:

1. Preheat skillet to 350°F.
2. Heat olive oil and cook ground turkey with black pepper and garlic powder until browned.
3. Add onion and peppers, sauté for 5–6 minutes until vegetables are tender.
4. Stir in sweet chili sauce and smoked paprika. Cook for another 2–3 minutes until heated through.
5. Garnish with fresh cilantro and serve immediately.

A flavorful, slightly sweet, and spicy turkey dish that’s low in sodium yet satisfying for Sunday family dinners.

Mediterranean Chickpea Skillet

Chickpeas, vegetables, and Mediterranean herbs are combined in this hearty low-sodium skillet meal.

It’s nutritious, filling, and perfect for a vegetarian Sunday dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 cup low-sodium vegetable broth
• Fresh parsley and lemon wedges for garnish

Instructions:

1. Preheat skillet to 350°F.
2. Heat olive oil and sauté onion and garlic for 2–3 minutes until fragrant.
3. Add zucchini and bell pepper, sauté for 5–6 minutes until slightly tender.
4. Stir in chickpeas, oregano, paprika, black pepper, and vegetable broth. Cover and cook for 5–6 minutes until chickpeas are heated through.
5. Garnish with parsley and serve with lemon wedges.

A colorful and protein-packed vegetarian dish that’s flavorful, low in sodium, and perfect for a Sunday meal.

Tuscan Chicken Skillet

Tender chicken is paired with sun-dried tomatoes, spinach, and garlic in this Tuscan-inspired low-sodium skillet dish.

It’s rich in flavor, hearty, and perfect for a leisurely Sunday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (unsalted), chopped
• 3 cups fresh spinach
• 1/2 cup low-sodium chicken broth
• 1 teaspoon dried basil
• Fresh parsley for garnish

Instructions:

1. Preheat the skillet to 375°F.
2. Season chicken with black pepper and sear in olive oil for 5–6 minutes per side until golden brown. Remove and set aside.
3. Add garlic and sun-dried tomatoes to the skillet, sauté for 2–3 minutes.
4. Stir in spinach, chicken broth, and basil. Return chicken to the skillet, cover, and cook for 5–7 minutes until chicken is fully cooked and spinach is wilted.
5. Garnish with parsley before serving.

This Tuscan Chicken Skillet delivers bold flavors and hearty ingredients while staying low in sodium—ideal for an indulgent yet healthy Sunday dinner.

Coconut Curry Chicken Skillet

This Coconut Curry Chicken Skillet is a comforting, aromatic dish perfect for a Sunday dinner.

Juicy chicken and vegetables simmer in a creamy coconut curry sauce, all without added salt.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 small onion, diced
• 1 red bell pepper, sliced
• 1 cup carrots, sliced thin
• 1 can (14 oz) light coconut milk
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• Fresh cilantro for garnish

Instructions:

1. Preheat the electric skillet to 350°F.
2. Season chicken with black pepper and garlic powder. Sear in olive oil for 5–6 minutes per side until golden brown. Remove and set aside.
3. Add onion, bell pepper, and carrots to the skillet. Sauté for 5–6 minutes until softened.
4. Stir in coconut milk, curry powder, ginger, and turmeric. Bring to a gentle simmer.
5. Return chicken to the skillet, cover, and cook for 10 minutes until chicken is fully cooked and vegetables are tender.
6. Garnish with fresh cilantro before serving.

A rich, aromatic, and creamy low-sodium dish that delivers all the warmth and comfort of a curry without excess salt—perfect for Sunday.

Balsamic Glazed Chicken and Veggies

This Balsamic Glazed Chicken and Veggies skillet combines tangy-sweet flavors with tender chicken and roasted vegetables for a healthy, low-sodium Sunday meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• Fresh thyme for garnish

Instructions:

1. Preheat the skillet to 350°F.
2. Season chicken with black pepper and garlic powder. Sear in olive oil for 5–6 minutes per side until golden brown. Remove and set aside.
3. Add bell peppers and zucchini to the skillet. Sauté for 5–7 minutes until tender.
4. Mix balsamic vinegar and honey in a small bowl and pour over vegetables. Stir and return chicken to the skillet.
5. Cover and cook for 3–5 minutes until everything is heated through and coated in glaze.
6. Garnish with fresh thyme before serving.

A sweet and tangy skillet meal that’s low in sodium yet full of flavor—perfect for a leisurely Sunday dinner.

Mediterranean Shrimp and Couscous Skillet

A light, Mediterranean-inspired dish, this Shrimp and Couscous Skillet combines juicy shrimp, vegetables, and fluffy couscous in a low-sodium, herb-infused skillet meal ideal for Sunday.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup cherry tomatoes, halved
• 1 zucchini, diced
• 1/2 cup low-sodium vegetable broth
• 1/2 cup whole wheat couscous
• 1 teaspoon dried oregano
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat skillet to 375°F.
2. Season shrimp with black pepper and garlic powder. Sear in olive oil for 2–3 minutes per side until pink and cooked through. Remove and set aside.
3. Add cherry tomatoes and zucchini to the skillet. Sauté for 4–5 minutes until vegetables are tender.
4. Stir in vegetable broth and couscous. Cover and cook for 5 minutes until couscous is fluffy.
5. Return shrimp to the skillet, sprinkle with oregano and lemon juice, and toss gently.
6. Garnish with fresh parsley before serving.

A light, fresh, and herbaceous skillet meal that’s low in sodium yet satisfying, perfect for a flavorful Sunday dinner.