Diabetic Best Ever Low Fat Baked Chicken
Discover the ultimate guilt-free poultry dish with our "Diabetic Best Ever Low Fat Baked Chicken" recipe! Perfectly seasoned with a harmonious blend of garlic powder, paprika, and aromatic herbs like oregano and thyme, these tender, juicy chicken breasts are baked to perfection with a hint of fresh lemon juice and low-sodium chicken broth for added moisture and flavor. Designed with health-conscious individuals in mind, including those managing diabetes, this low-fat, high-protein recipe is as simple as it is satisfying, requiring just 10 minutes of prep time and a single baking dish for easy cleanup. Serve this versatile dish with wholesome sides like steamed veggies or a crisp salad for a balanced, flavorful meal you'll keep coming back to. Whether you're prioritizing heart health or simply seeking a delicious low-fat dinner option, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 1 tablespoon fresh lemon juice
- 0.25 cup low-sodium chicken broth
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking dish with aluminum foil or parchment paper for easy cleanup.
Place the chicken breasts on a clean cutting board. Pat them dry with paper towels to remove excess moisture.
In a small bowl, combine garlic powder, onion powder, paprika, oregano, thyme, black pepper, and salt. Mix well to create a seasoning blend.
Rub the chicken breasts evenly with olive oil, then sprinkle the seasoning blend over them, ensuring all sides are well-coated.
Arrange the chicken breasts in a single layer in the prepared baking dish.
Drizzle fresh lemon juice over the chicken, and pour the low-sodium chicken broth into the dish to keep the chicken moist while baking.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and continue baking for an additional 10 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
Optional: For a slightly golden exterior, switch the oven to broil for the last 2-3 minutes of cooking. Keep a close eye to prevent burning.
Remove the chicken from the oven and let it rest for 5 minutes before serving to allow the juices to redistribute.
Garnish with freshly chopped parsley if desired, and serve with your choice of diabetic-friendly sides, such as steamed vegetables or a fresh salad.
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1720 mg | 75% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.0 g | ||
| Protein | 217.7 g | 435% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 124 mg | 10% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1935 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
