Low Fat Herb and Lemon Chicken Tray Bake
Elevate your weeknight dinner game with this vibrant and wholesome Low Fat Herb and Lemon Chicken Tray Bake! Bursting with fresh, zesty flavors from lemon, rosemary, and thyme, this one-pan wonder combines juicy boneless chicken breasts with tender baby new potatoes, sweet cherry tomatoes, and caramelized red onions. The simple yet aromatic olive oil and garlic marinade ties it all together, creating a healthy, low-fat dinner that's big on taste. Perfectly roasted in just 40 minutes, this easy-to-make tray bake is a flavorful, fuss-free meal the whole family will love. Plus, minimal cleanup makes it an ideal choice for busy weeknights. Make this recipe your go-to when craving a balanced, satisfying meal with a fresh herbaceous kick!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 pieces Lemon
- 4 pieces Garlic cloves
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 300 grams Cherry tomatoes
- 1 large Red onion
- 500 grams Baby new potatoes
Instructions
Preheat your oven to 200°C (390°F).
Zest one lemon and then juice both lemons. Set aside.
Mince the garlic cloves.
In a small bowl, mix together the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, salt, and black pepper.
Place the chicken breasts in a large, shallow baking tray.
Pour the herb and lemon mixture over the chicken breasts, ensuring they are well-coated.
Cut the red onion into wedges and scatter them around the chicken in the tray.
Halve the cherry tomatoes and add them to the tray.
Cut the baby new potatoes into halves or quarters depending on their size and add them around the chicken.
Toss the vegetables gently to coat them in the lemon and herb marinade.
Place the tray in the preheated oven and bake for 35-40 minutes or until the chicken is cooked through and golden, and the potatoes are tender.
Remove from the oven and let it rest for a few minutes before serving to allow the flavors to mingle.
Serve the chicken, vegetables, and potatoes, drizzling with any remaining juices from the tray for extra flavor.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2936 mg | 128% | |
| Total Carbohydrate | 130.5 g | 47% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 21.3 g | ||
| Protein | 232.5 g | 465% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 269 mg | 21% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 5079 mg | 108% | |
*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.
