Low Sodium Italian Herb Chicken
Savor the mouthwatering flavors of this Low Sodium Italian Herb Chicken—an easy, heart-healthy recipe packed with robust Mediterranean-inspired taste. Perfect for those watching their sodium intake without compromising on flavor, this dish features succulent boneless, skinless chicken breasts marinated in a zesty blend of olive oil, fresh lemon juice, garlic, and aromatic dried herbs like oregano, basil, and thyme. Red pepper flakes add a subtle kick, while fresh parsley and lemon slices enhance the presentation. With a quick 15-minute prep and a short bake time, this recipe is ideal for busy weeknights yet elegant enough for entertaining. Pair with roasted vegetables or a crisp salad for a wholesome, guilt-free meal that will delight your taste buds.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 1 slices lemon, sliced for garnish
Instructions
Begin by prepping your ingredients. Mince the garlic and chop the fresh parsley. Set them aside.
In a small bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried basil, dried thyme, black pepper, and red pepper flakes. Mix well to form a marinade.
Place the chicken breasts in a large resealable plastic bag or a shallow baking dish. Pour the herb marinade over the chicken, making sure each piece is well-coated.
Seal the bag or cover the baking dish, and refrigerate for at least 30 minutes to allow the flavors to infuse. For best results, marinate for up to 2 hours.
Preheat the oven to 400°F (200°C).
Once marinated, remove the chicken from the refrigerator and let it sit at room temperature for about 10 minutes.
Transfer the chicken breasts to a baking dish if not already in one. Arrange them in a single layer to ensure even cooking.
Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving. This will help retain the juices, making the chicken tender and moist.
Garnish the chicken with freshly chopped parsley and lemon slices before serving.
Enjoy your delicious and healthy Low Sodium Italian Herb Chicken with a side of your favorite vegetables or salad.
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 523 mg | 23% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.0 g | ||
| Protein | 217.1 g | 434% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 141 mg | 11% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1972 mg | 42% | |
*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.
