Lemon Herb Chicken

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A lean protein dish featuring gentle reintroduction ingredients like lemon and herbs to support post-Whole30 energy recovery without triggering discomfort. This Mediterranean-inspired Whole30 recipe, ready in about 18 minutes, pairs chicken breasts, lemon, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 2 Mediterranean cuisine 280 cal/serving

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Ingredients

2 (6 oz each) chicken breasts
1, zested and juiced lemon
1 tbsp, finely chopped fresh rosemary
2 tbsp avocado oil
1/2 tsp sea salt
1/4 tsp black pepper
1 clove, minced garlic

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Instructions

Step 1: Pat 2 chicken breasts (6 oz each) dry with paper towels. Season both sides with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tbsp minced garlic, pressing gently to adhere.
Step 2: Heat 2 tbsp avocado oil in an oven-safe skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
Step 3: Remove skillet from heat, add 1 tbsp lemon zest, 1 tbsp fresh rosemary, and 1 tbsp lemon juice. Toss chicken to coat evenly, then let rest for 5 minutes before slicing.