Low Fat Lemon Chicken
Bright, zesty, and delightfully guilt-free, this Low Fat Lemon Chicken recipe brings bold citrus flavor to your dinner table in just 40 minutes! Perfectly seared boneless skinless chicken breasts are simmered in a tangy sauce made from fresh lemon juice, low-sodium chicken broth, garlic, and aromatic herbs like oregano and thyme. A touch of olive oil keeps it light yet satisfying, while a cornstarch slurry adds just the right amount of creaminess to the sauce without weighing it down. Finished with a sprinkle of fresh parsley, this healthy chicken dish is a perfect choice for anyone seeking a low-fat, high-flavor meal. Serve it alongside steamed veggies or a crisp salad for a well-rounded, wholesome dinner. If you’re craving a healthy recipe that doesn’t skimp on taste, this low-fat lemon chicken is ideal!
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken breasts
- 0.5 cup lemon juice
- 0.5 cup low-sodium chicken broth
- 2 tablespoons olive oil
- 3 large, minced garlic cloves
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons, chopped fresh parsley
Instructions
Place the chicken breasts on a cutting board. If necessary, pound the chicken to an even thickness, about 1/2 inch thick, to ensure even cooking.
In a small bowl, mix the lemon juice, chicken broth, minced garlic, lemon zest, oregano, thyme, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Pour in the lemon juice mixture, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Bring the mixture to a simmer, then reduce heat to low.
In a small bowl, whisk together the cornstarch and water until smooth.
Slowly pour the cornstarch mixture into the skillet, stirring constantly until the sauce thickens, about 1-2 minutes.
Return the cooked chicken breasts to the skillet, turning them to coat in the sauce.
Let the chicken simmer in the sauce for 2-3 minutes to absorb the flavors.
Remove from heat and sprinkle with fresh chopped parsley before serving.
Serve the lemon chicken warm, with your choice of side, such as steamed vegetables or a light salad.
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1742 mg | 76% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.6 g | ||
| Protein | 218.9 g | 438% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 152 mg | 12% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2073 mg | 44% | |
*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.
