Low Fat Lemon Pepper Chicken
Elevate your weeknight dinners with this flavorful, guilt-free **Low Fat Lemon Pepper Chicken** recipe, a perfect balance of zesty citrus and bold peppery notes. Tender, boneless chicken breasts are marinated in a vibrant blend of fresh lemon juice, fragrant zest, garlic powder, and cracked black pepper for a bright, tangy kick. Cooked to golden perfection in a splash of olive oil, the dish is finished with a light, savory pan sauce made from low-sodium chicken broth, capturing every bit of the delicious caramelized flavor from the skillet. With just 15 minutes of prep and 20 minutes of cooking, this dish garnished with fresh parsley is ideal for busy nights while staying heart-healthy and low-fat. Serve it alongside steamed veggies or a crisp green salad for a wholesome meal your family will love. Keywords: low fat, lemon pepper chicken, healthy dinner, quick recipes, heart-healthy chicken.
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Recipe Information
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- 1.5 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 0.5 cup low sodium chicken broth
- 0.5 teaspoon salt
- 2 tablespoons chopped fresh parsley
Instructions
Begin by placing the chicken breasts between two pieces of plastic wrap. Using a meat mallet or a rolling pin, gently pound the chicken to an even 1/2-inch thickness.
In a small bowl, combine the lemon zest, lemon juice, black pepper, garlic powder, and salt. Mix well to form a marinade.
Place the pounded chicken breasts in a shallow dish and pour the marinade over them. Ensure the chicken is well coated. Cover the dish with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for better flavor.
Remove the chicken from the marinade. Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5 to 7 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Once the chicken is cooked, remove it from the skillet and set aside.
In the same skillet, add the chicken broth, scraping the bottom of the pan to release any browned bits.
Allow the broth to simmer for 2-3 minutes, reducing slightly.
Return the chicken to the skillet, spoon the sauce over the top, and let it heat for another minute.
Before serving, garnish with freshly chopped parsley for added freshness and color.
Serve the lemon pepper chicken with the pan sauce drizzled on top alongside your favorite side dishes such as steamed vegetables or a green salad.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.8 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1419 mg | 30% | |
*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.
