Mediterranean Diet Italian Herb Chicken
Bursting with vibrant flavors and inspired by the healthy Mediterranean diet, this Italian Herb Chicken recipe is a weeknight dinner dream come true. Tender, juicy chicken breasts are marinated in a zesty blend of extra virgin olive oil, fresh lemon juice, garlic, and an aromatic mix of dried herbs like oregano, basil, thyme, and rosemary. Oven-baked to perfection, the chicken is paired with sweet, juicy cherry tomatoes that roast in the same dish, creating effortless layers of flavor. This wholesome, low-carb recipe is not only quick to prepare—with just 15 minutes of prep time—but also gluten-free and loaded with heart-healthy nutrients. Serve it with a crisp green salad or roasted vegetables for a complete and satisfying meal that highlights the best of Mediterranean cooking. Perfect for anyone seeking a flavorful, easy, and health-conscious dinner option!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
- 1 cup cherry tomatoes, halved
Instructions
In a small bowl, whisk together the olive oil, lemon juice, and minced garlic to make the marinade.
Add the dried oregano, dried basil, dried thyme, dried rosemary, sea salt, and ground black pepper to the marinade, mixing well to combine.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken, ensuring all pieces are well coated.
Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 30 minutes, preferably up to 2 hours for best flavor infusion.
Preheat your oven to 400°F (200°C).
Transfer the marinated chicken breasts to a baking dish, arranging them in a single layer, and pour any remaining marinade over the top.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
In the last 5 minutes of baking, add the cherry tomatoes to the baking dish around the chicken to slightly soften them.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish the chicken with freshly chopped parsley and serve with your choice of side, such as a simple green salad or steamed vegetables.
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2856 mg | 124% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.8 g | ||
| Protein | 218.5 g | 437% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 171 mg | 13% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2321 mg | 49% | |
*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.
