January 3, 2024 18 Comments
This healthy baked chicken recipe is for all the haters out there who don’t think you can do anything with skinless chicken breast.
I used to think the same thing until I started working on it for my WW members. Hey, skinless chicken breast is zero points in Blue and Purple! You must try it.
Two of my most successful recipes are Chicken Breast in Brine and Healthy Southwest Rub Baked Chicken Breast.
The key turns out to be not much different than most chicken breast recipes. You must flavor it (because it has no taste) but not use fat. Butter or too much olive oil when trying to avoid them are not great additions.
I got inspiration for this last recipe from Baked Lemon Chicken by Ina Garten. Who doesn’t love lemon and chicken?
The key to a successful recipe was to cut a lot of olive oil and remove the skin. I kept the oregano, lemon and thyme and it works!
Watch the video to see how easy this recipe is. Just saute some garlic, mix in a few ingredients and bake the chicken.
Taking the time to ensure the chicken has flavor is much better than eating bland poached chicken. I had a friend who ate this every day for lunch and I couldn’t figure out how he did it without dying of boredom.
Life really is too short to eat food that doesn’t inspire you. Yes, you have to get creative and work a little harder – but it’s worth it.
Fresh lemon juice and raw garlic are two ingredients worth the work. The bang The flavor you get from both is so essential to great food.
This is a really healthy baked chicken recipe because it has almost zero saturated fat and is incredibly high in protein. You can’t miss it!
How do you make your chicken breast more interesting? Have you tried lemon and thyme?
Recipe for healthy baked chicken
Makes 4 chicken breasts
2 tablespoons of extra virgin olive oil
2 tablespoons of minced garlic
1/3 cup chicken stock
1/2 lemon, juice
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
salt and pepper
4 chicken breasts, boneless and skinless (about 2kg)
1 lemon, cut into 8 slices
Preheat the oven to 400 F. Heat the olive oil in a medium saucepan over medium heat and sauté the garlic for one minute. Turn off the heat and add the chicken stock, lemon juice, oregano, thyme, and 1/2 teaspoon Kosher salt (or 1/2 teaspoon table salt). Pour into a 9×13 inch casserole dish and add the chicken breasts. Turn the chicken breasts to submerge them in the sauce. Place the lemon slices between the chicken and sprinkle the chicken with salt and pepper. Bake for 30-35 minutes until the chicken is lightly browned. Serve warm with the pan juices.
For chicken breast = 215 calories, 10.1 gr Fat, 1.9 g saturated fat, 2 gr carbohydrates, 0.1 g sugar, 28.3 gr protein, 0.4 gr fiber, 415 mg sodium, 4 Green, 2 Blue, 2 Purple SmartPts
Point values are calculated by Snack Girl and are provided for informational purposes only. See all girl snack recipes