How to Make Lemon Pepper Chicken
Easy baked lemon pepper chicken recipe that's low carb and gluten-free, perfect for dinner or meal prep.
Equipment
- oven
- baking sheet
- Heavy duty freezer bag
Ingredients
Chicken and seasonings
- 1 lb boneless skinless chicken breasts roughly 2 large chicken breasts
- 3 tablespoons olive oil
- 1 tablespoon lemon pepper
- 0.5 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon thyme leaves
Instructions
Cooking instructions
- Toss chicken in olive oil, then in the spices.
- (optional) Marinate for 2-24 hours.
- Heat oven to 450°F.
- Arrange chicken breasts on a baking sheet. Cook according to the size of the chicken breast: 5 oz 12-15 min, 7 oz 15-20 min, 10 oz 20-25 min.
- Remove from oven and cover with a baking dish. Let chicken rest for 5-10 minutes.
- Serve right away or save for your meal prep!
Freezing instructions
- Combine all ingredients in a heavy duty freezer bag (or re-usable silicone bag). Squeeze as much air out as possible and freeze for up to 3 months.
- Thaw completely in the fridge before baking as instructed above.
Notes
This is an intensely flavored recipe that works well when mixed in with rice and vegetables. If you do not like intense flavors, cut the spice amounts in half.
Nutrition
Serving: 1batchCalories: 229kcalCarbohydrates: 1gProtein: 24gFat: 13gSaturated Fat: 2gCholesterol: 72mgSodium: 423mgPotassium: 446mgVitamin A: 35IUVitamin C: 1.7mgCalcium: 28mgIron: 1.1mg
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