Very Lemony Chicken

IHomemade Lemon and Herb Chickent’s chicken tonight! And lemon is the star ingredient, with all of its citrusy brightness and flavor. You’ll love the simplicity of this dish, to be paired with your choice of vegetables, or maybe a blended rice. (It’s also a match for garden potato salad!) Coming in at a low 154 calories, with 63 mg cholesterol, just 6 g total fat, and 202 mg of sodium, here’s your go-to chicken recipe, anytime.

(Serves 4)

1 1/2 lbs. boneless, skinless chicken breasts (4 pieces)

1/2 cup fresh lemon juice

2 tbsps. white wine vinegar

1/2 cup freshly sliced lemon peel

3 tsps. chopped fresh oregano (or 1 tsp. dried oregano)

1 medium onion, sliced

1/4 tsp. salt

Ground black pepper, to taste

1/2 tsp. paprika

Place chicken in a 13”×9”×2”-inch glass baking dish. Mix lemon juice, lemon peel, vinegar, onion, and oregano. Pour over chicken, cover, and marinate in refrigerator for several hours or overnight, turning occasionally. Preheat oven to 325 °F. Sprinkle the marinated chicken with salt, black pepper, and paprika. Cover and bake for 30 minutes. Uncover and bake for 30 minutes more, or until done.

Recipe adapted from

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