Ingredients
2 boneless, skinless chicken breasts (8–10 oz each)
2 tablespoons olive oil
1 lemon, zested and juiced
1 tablespoon dried oregano
2 garlic cloves, minced
1/2 teaspoon salt-free lemon pepper seasoning
1/2 teaspoon onion powder
Instructions
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Pound the chicken breasts to an even 3/4-inch thickness and pierce them several times with a fork.
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In a bowl, whisk together the olive oil, lemon zest, lemon juice, oregano, minced garlic, lemon pepper seasoning, and onion powder.
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Place the chicken in a large resealable plastic bag and pour the marinade over it. Seal the bag, massage to coat, and refrigerate for 30 minutes.
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Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
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Remove the chicken from the marinade and place it on the prepared sheet pan. Discard any remaining marinade.
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Bake for 20–25 minutes, or until the internal temperature reaches 165°F. For best results, remove at 162°F and allow the temperature to rise as it rests.
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Let the chicken rest for 5 minutes before slicing. Serve with fresh lemon slices or over a bed of greens.
Notes
- Marinating for up to 2 hours enhances the citrus and herb flavors even more.
- Store cooked chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Check ingredient labels when buying chicken; some brands inject sodium solutions that increase total sodium content.
- A final squeeze of fresh lemon before serving adds brightness without additional sodium.
- Prep Time: 10 min
- Cook Time: 25 min