Low-Fat Lemon-Herb Chicken with Asparagus
Juicy chicken breasts baked with lemon and herbs, served alongside tender asparagus for a light, healthy meal. This mediterranean-inspired chicken (low fat) ready in about 40 minutes pairs lemon juice, olive oil, 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.
Ingredients
- 4 boneless, skinless (about 1.5 lbs) chicken breasts
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bunch (about 1 lb), trimmed asparagus
- 1 tbsp lemon zest
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place the 4 boneless, skinless chicken breasts in a baking dish. In a small bowl, whisk together 2 tbsp lemon juice, 1 tbsp olive oil, 2 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over the chicken, ensuring each piece is coated. Let marinate for 15 minutes.
- Step 2: Arrange the 1 bunch trimmed asparagus around the chicken in the baking dish. Sprinkle the asparagus with 1 tbsp lemon zest. Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
- Step 3: Let rest for 5 minutes before serving. The chicken will be juicy and the asparagus perfectly crisp-tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Fat Lemon-Herb Chicken with Asparagus take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Fat Lemon-Herb Chicken with Asparagus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lemon juice from drying out.
Can I substitute ingredients in Low-Fat Lemon-Herb Chicken with Asparagus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Fat Lemon-Herb Chicken with Asparagus for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Low-Fat Lemon-Herb Chicken with Asparagus low fat?
Yes — this recipe is tagged low fat based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
