Low Sodium Lemon Pepper Chicken
Brighten up your dinner table with this flavorful and heart-healthy Low Sodium Lemon Pepper Chicken recipe! Marinated in a zesty blend of fresh lemon juice, lemon zest, and cracked black pepper, this dish delivers bold citrus and herb-infused flavors while keeping sodium levels in check. A touch of garlic powder, onion powder, and fresh thyme enhances the taste, while a hint of optional honey balances the tangy and savory notes. Oven-baked to juicy perfection in just 20 minutes, this easy-to-make recipe is ideal for busy weeknights or meal prep. Serve it with lemon wedges for an extra burst of freshness, and pair it with simple sides like steamed vegetables or quinoa for a wholesome, satisfying meal. Perfect for those seeking a low-salt yet flavorful chicken dish, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.25 cup Lemon juice
- 1 lemon Zest of lemon
- 2 teaspoons Cracked black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Olive oil
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Honey (optional)
- 0.5 teaspoon Freshly ground black pepper for garnish
- 1 lemon Lemon wedges for serving
Instructions
Place the chicken breasts in a large resealable plastic bag or shallow dish.
In a small bowl, mix together the lemon juice, lemon zest, cracked black pepper, garlic powder, onion powder, olive oil, fresh thyme, and honey (if using) to create a marinade.
Pour the marinade over the chicken breasts, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for a more intense flavor.
Preheat your oven to 400°F (200°C).
Remove the chicken from the marinade and place it in a baking dish. Discard the remaining marinade.
Bake the chicken in the preheated oven for 18-20 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Once cooked, remove the chicken from the oven and let it rest for 5 minutes.
Garnish with freshly ground black pepper and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.4 g | ||
| Protein | 217.6 g | 435% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 145 mg | 11% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2018 mg | 43% | |
*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.
