Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Lemon slices and fresh parsley, for garnish (optional)
Instructions
- In a small bowl, whisk together the honey, lemon juice, minced garlic, lemon zest, dried thyme, and dried rosemary until well combined. Season with salt and pepper to taste.
- Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the honey lemon marinade over the chicken, making sure each breast is evenly coated. Cover or seal and refrigerate for at least 30 minutes to allow the flavors to meld.
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
- Remove the marinated chicken breasts from the refrigerator and transfer them to the prepared baking dish. Pour any remaining marinade over the chicken.
- Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through, with no pink in the center.
- Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. Garnish with lemon slices and fresh parsley, if desired.
Notes
While this recipe is relatively low in calories compared to some other dishes, it may not qualify as “low calorie” depending on specific dietary requirements or definitions. However, it is a nutritious and balanced meal option, especially when served with plenty of vegetables or a side salad.
- Prep Time: 10 Minutes
- Cook Time: 25 - 30 Minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 25g
- Sodium: 300mg
- Fat: 4g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 25g