Diet & Healthy
Baked Lemon Herb Chicken Breast, Tender, Juicy, and Low-Calorie
Prep
40 min
Cook
30 min
Servings
3
Level
Easy
Chicken breast, which is usually dry and bland, is transformed into a tender, juicy, and aromatic dish thanks to a lemon and herb marinade. It's perfect as a go-to diet meal since it's high in protein, low in fat, and still delicious without the guilt. Convenient to bake on a single sheet pan for a satisfying lunch or dinner.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams boneless, skinless chicken breast fillet
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 4 cloves garlic, finely minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp paprika powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 200 grams broccoli, cut into florets
- 150 grams carrot, cut into matchsticks
- 100 grams cherry tomatoes, halved
- 1 tbsp fresh parsley, chopped, for garnish
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👩🍳 Instructions
- 1 Wash the chicken breast fillet thoroughly, pat dry with a paper towel, then slice diagonally into thin pieces about 1.5 cm (about 1/2 inch) thick so the seasoning soaks in evenly and it cooks quickly.
- 2 In a bowl, combine the lemon juice, 1 tbsp olive oil, minced garlic, oregano, thyme, paprika powder, salt, and black pepper. Stir well until it forms a thick marinade.
- 3 Add the chicken pieces to the marinade and toss until every piece is fully coated. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours, so the flavors soak in deeply.
- 4 Preheat the oven to 200°C (400°F) for 10 minutes. Prepare a baking sheet and line it with parchment paper to prevent sticking.
- 5 Arrange the marinated chicken in the center of the baking sheet, then place the broccoli and carrots around it. Drizzle the remaining 1 tbsp olive oil over the vegetables and toss with your hands to coat evenly.
- 6 Bake for 20 minutes at 200°C (400°F), then remove the pan, flip the chicken, and toss the vegetables so they cook evenly.
- 7 Add the cherry tomatoes to the pan and bake for another 5-7 minutes until the chicken is fully cooked (no longer pink inside, with clear juices running out) and the vegetables are tender but still slightly crisp.
- 8 Remove from the oven and sprinkle with chopped parsley on top. Serve immediately while warm.
💡 Tips
• Don't skip the marinating step of at least 30 minutes, as this is the key to tender, flavorful chicken.
• Use a meat thermometer if you're unsure; the chicken is perfectly cooked at an internal temperature of 74°C (165°F).
• You can substitute other vegetables like green beans or bell peppers according to your preference, just make sure the pieces are similar in size so they cook evenly.
• Store leftovers in an airtight container in the refrigerator for up to 3 days—perfect for weekly meal prep.
📊 Nutrition Facts / serving
265
Calories (kcal)
35 g
Protein
9 g
Fat
10 g
Carbs
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