Low Fat Roasted Lemon Pepper Chicken
Elevate your weeknight dinner with this Low Fat Roasted Lemon Pepper Chicken, a light yet flavorful dish that’s perfect for healthy eating. Tender, juicy chicken breasts are marinated in a zesty blend of freshly squeezed lemon juice, aromatic garlic, and cracked black pepper, then seared to perfection and roasted in a fragrant low-sodium chicken broth. This recipe keeps it lean with minimal olive oil while packing maximum flavor with the brightness of lemon zest and the optional garnish of fresh parsley. Ready in just 40 minutes, it's an easy and wholesome meal that pairs beautifully with a crisp side salad or roasted veggies. Whether you're meal prepping or serving a crowd, this low-fat chicken recipe is sure to impress while keeping things guilt-free.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pieces Skinless, boneless chicken breasts
- 3 tablespoons Freshly squeezed lemon juice
- 1 teaspoon Lemon zest
- 2 teaspoons Freshly ground black pepper
- 3 cloves Garlic, minced
- 1 tablespoon Extra virgin olive oil
- 0.25 cup Low sodium chicken broth
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the lemon juice, lemon zest, black pepper, garlic, olive oil, and salt to create the marinade.
Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is evenly coated. Let it marinate for at least 10 minutes (or up to 2 hours in the refrigerator for more flavor).
Heat an oven-safe skillet over medium-high heat. Once hot, sear the marinated chicken breasts on both sides for 2-3 minutes until lightly browned, but not fully cooked through.
Pour the chicken broth into the skillet around the chicken. Transfer the skillet to the preheated oven.
Roast the chicken in the oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the skillet from the oven and cover it with aluminum foil. Let the chicken rest for 5 minutes to retain its juices.
Transfer the chicken to a serving platter, spoon some of the pan juices over it for added flavor, and garnish with freshly chopped parsley, if desired.
Serve warm with your favorite side dishes, such as roasted vegetables or a light salad.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 409 mg | 18% | |
| Total Carbohydrate | 2.5 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.4 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 497 mg | 11% | |
*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.
