Low-Fat Lemon Herb Chicken Breast

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

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 drafted and published.

Baked with a zesty lemon-herb infusion, resulting in a juicy, flavorful main course that's light on fat and perfect for busy weeknights. This American-inspired chicken recipe, ready in about 35 minutes, pairs chicken breast, lemon juice, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 10 min Cook: 25 min Serves 4 American cuisine 180 cal/serving

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Ingredients

4 boneless, skinless (6 oz each, total 24 oz / 680g) chicken breast
2 tbsp lemon juice
1 tbsp dried oregano
1 tsp garlic powder
1 tbsp olive oil

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Instructions

Step 1: Pat chicken breasts dry with paper towels. Whisk 2 tbsp lemon juice, 1 tbsp dried oregano, 1 tsp garlic powder, and 1/4 tsp salt in a small bowl.
Step 2: Brush 1 tbsp olive oil over chicken, then rub with the lemon-herb mixture, pressing gently to adhere.
Step 3: Place chicken on a parchment-lined baking sheet and bake at 400°F (200°C) for 22-25 minutes until internal temperature reaches 165°F (74°C) and juices run clear.