Greek Lemon Chicken for Those Who Want to Lose Weight
Transform your healthy eating routine with this vibrant and flavorful Greek Lemon Chicken recipe, perfect for those looking to lose weight without sacrificing taste. Featuring tender, juicy chicken breasts marinated in a zesty blend of fresh lemon juice, garlic, and oregano, this dish is roasted to perfection alongside nutrient-packed zucchini, cherry tomatoes, and red onion. With just a touch of olive oil and low-sodium chicken broth, this recipe keeps both calories and sodium in check, making it ideal for clean eating or low-calorie meal plans. Ready in under 45 minutes, this one-skillet dinner is not only quick and easy but also bursting with Mediterranean-inspired flavors for a satisfying, guilt-free feast. Garnish with fresh parsley and a squeeze of lemon for a refreshing finishing touch. Perfect for meal prep or a healthy weeknight dinner, this dish proves that eating light can be utterly delicious!
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Recipe Information
Ingredients
- 4 pieces Skinless boneless chicken breasts
- 3 tablespoons Fresh lemon juice
- 2 teaspoons Olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Kosher salt
- 0.5 cup Low-sodium chicken broth
- 2 tablespoons Fresh parsley, chopped
- 2 medium Zucchinis, sliced
- 1 cup Cherry tomatoes
- 1 small Red onion, sliced
Instructions
Preheat your oven to 400°F (200°C).
Lightly pound the chicken breasts to an even thickness using a meat mallet or rolling pin between two sheets of plastic wrap.
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, ground black pepper, and kosher salt.
Place the chicken breasts in a resealable plastic bag or shallow dish, then pour the marinade over the chicken. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for 15-30 minutes.
While the chicken is marinating, prepare the vegetables. Slice the zucchinis, halve the cherry tomatoes, and thinly slice the red onion.
Arrange the vegetables in a single layer on a large baking sheet. Drizzle with 1 teaspoon of olive oil and sprinkle with a pinch of kosher salt and black pepper. Toss to coat evenly.
Heat an oven-safe skillet over medium-high heat. Remove the chicken from the marinade (discard any excess) and sear the chicken in the skillet for about 2 minutes per side, or until golden brown.
Add the low-sodium chicken broth to the skillet with the seared chicken, then transfer the skillet to the oven.
Place the baking sheet with the vegetables in the oven as well. Roast the chicken and vegetables for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the chicken and vegetables from the oven. Let the chicken rest for 5 minutes before slicing.
Serve the sliced chicken over the roasted vegetables. Garnish with freshly chopped parsley and an extra squeeze of lemon, if desired.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 174 mg | 8% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.7 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 930 mg | 20% | |
*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.
