Low-Calorie Lemon Herb Chicken

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

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.

Juicy chicken breasts baked with a zesty lemon-herb marinade, resulting in a tender, flavorful dish that's light and perfect for a healthy weeknight dinner. This American-inspired chicken recipe, ready in about 40 minutes, pairs boneless, skinless chicken breasts, lemon juice, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Cook: 25 min Serves 4 American cuisine 220 cal/serving

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Ingredients

4 (about 6 oz each) boneless, skinless chicken breasts
2 tbsp (from 1 lemon) lemon juice
1 tbsp dried oregano
1 tbsp dried thyme
2 cloves, minced garlic
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

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Instructions

Step 1: Preheat the oven to 375°F (190°C). Place the chicken breasts in a baking dish and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: In a small bowl, whisk together 2 tbsp lemon juice, 1 tbsp dried oregano, 1 tbsp dried thyme, and 2 minced garlic cloves. Drizzle 1 tbsp olive oil over the chicken and then pour the marinade evenly over the chicken, ensuring each piece is coated.
Step 3: Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown on top, basting once halfway through with the pan juices.