January 4, 2023 15 notes
This healthy baked chicken recipe is for all the haters who can’t believe you can do anything with skinless chicken breasts.
That’s what I used to think until I started working on this for my WW members. Hey, chicken breast without the skin is zero points on Blue and Purple! you should try it.
Two of my most successful recipes are Brine Chicken Breasts and Healthy Southwest Rub Baked Chicken Breasts.
The key isn’t much different than most chicken breast recipes. You have to taste it (as it has no taste) but don’t use fat. Butter or lots of olive oil aren’t great additions when you’re trying to avoid them.
I drew inspiration for this latest recipe from Ina Garten’s Lemon Baked Chicken. Who doesn’t love lemon and chicken?
The key to a successful recipe was to use the olive oil sparingly and to peel off the skin. I put oregano, lemon and thyme and it works!
Watch the video to see how easy this recipe is. You just roast some garlic, mix some ingredients, and bake the chicken.
Taking a moment to make sure the chicken has flavor is so much better than eating bland, poached chicken. I had a friend who would eat this for lunch every day and I couldn’t figure out how she 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 put in a little effort – but it’s worth it.
Fresh lime juice and raw garlic are two ingredients that are well worth the work. pop The flavor you get from both of these is very essential to a great meal.
This is actually a healthy baked chicken recipe because it has almost zero saturated fat and is incredibly high in protein. You can’t miss!
How do you make your chicken breast more interesting? Have you tried Lemon and Thyme?
Healthy Baked Chicken Recipe
Makes 4 chicken breasts
2 tbsp extra virgin olive oil
2 tbsp minced garlic
1/3 cup chicken broth
1/2 lemon, juiced
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
salt and pepper
4 chicken breasts, boneless and skinless (about 2 pounds)
1 lemon, cut into 8 wedges
Heat oven to 400 F. Heat olive oil in a medium saucepan over medium heat and sauté garlic for one minute. Turn off heat and add chicken broth, 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 chicken breasts. Turn chicken breast to dip in sauce. Insert the lemon wedges into the center of the chicken and sprinkle salt and pepper over the chicken. Bake the chicken for 30-35 minutes, until lightly browned. Serve hot with betel juice.
for chicken breast , 215 calories, 10.1G thick, 1.9g Saturated fat, 2 g carbohydrate, 0.1 gram sugar, 28.3 g protein, 0.4 grams fiber, 415 mg Sodium, 4 Green, 2 Blue, 2 Purple SmartParts
The score value is calculated by Snack Girl and is provided for information only. View all Snack Girl recipes