Low Sodium Oven-Baked Chicken Fillets
Enjoy a healthy and flavorful twist on classic chicken with these **Low Sodium Oven-Baked Chicken Fillets**, a perfect choice for those watching their salt intake without sacrificing taste. Marinated in a zesty blend of olive oil, fresh lemon juice, garlic, and aromatic spices like oregano, thyme, and paprika, these boneless, skinless chicken breasts are baked to perfection, creating tender, juicy fillets with a golden finish. Topped with fresh lemon slices and garnished with vibrant parsley, this easy-to-make dish is both wholesome and visually appealing. Ready in just 40 minutes, it’s the ideal weeknight dinner, offering a low-sodium, heart-healthy alternative that pairs beautifully with roasted vegetables, a crisp green salad, or your favorite grain. Packed with natural flavors and simple ingredients, this recipe proves that healthy eating can be both satisfying and delicious!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breast fillets
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 3 cloves fresh garlic, minced
- 0.5 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon freshly ground black pepper
- 4 slices fresh lemon slices
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a small bowl, combine olive oil, lemon juice, minced garlic, ground black pepper, dried oregano, dried thyme, and paprika to create a marinade.
Place the chicken breast fillets in a large zip-lock bag or shallow dish, and pour the marinade over the chicken.
Ensure each fillet is well-coated with the marinade, then allow it to marinate for at least 10 minutes, or up to 2 hours in the refrigerator for a deeper flavor.
Line a baking dish with parchment paper or lightly grease it with olive oil.
Remove the chicken fillets from the marinade and place them in the prepared baking dish, ensuring they lay flat and are not overlapping.
Place a slice of fresh lemon on top of each chicken fillet.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165 degrees Fahrenheit (75 degrees Celsius).
Remove the baking dish from the oven, and let the chicken rest for 5 minutes. This helps the juices redistribute, keeping the fillets juicy.
Garnish with fresh chopped parsley and serve immediately. Pair with your favorite vegetables or a salad for a complete meal.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 2.4 g | ||
| Protein | 217.9 g | 436% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 151 mg | 12% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2064 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.
