Zero-Emission Lemon-Herb Chicken

By AislePrompt Editorial · ·

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, herb-infused chicken breasts with a bright lemon-garlic glaze, cooked to perfection in under 30 minutes. This Mediterranean-inspired sheet-pan recipe, ready in about 28 minutes, pairs boneless chicken breasts, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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: 18 min Serves 4 Mediterranean cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C) and lightly coat a baking dish with 1 tbsp olive oil.
  2. Step 2: Pat 4 boneless chicken breasts (6 oz each) dry with paper towels, then season both sides with 1/2 tsp sea salt, 1 tsp dried oregano, and 1/2 tsp dried thyme.
  3. Step 3: Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat until shimmering, then sear the chicken for 2-3 minutes per side until golden brown.
  4. Step 4: Transfer the seared chicken to the prepared baking dish, then pour 3 tbsp lemon juice and 3 minced garlic cloves over the top. Scatter 2 sprigs fresh rosemary over the chicken.
  5. Step 5: Bake for 15-18 minutes until the chicken reaches 165°F (74°C) internally and the juices run clear.

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