There’s something quietly satisfying about a simple meal that doesn’t demand too much fuss but still hits all the right notes. This low calorie oven baked chicken is exactly that kind of dish. It’s the kind of thing I reach for on evenings when I want to feel good about what I’m eating, without sacrificing flavor or texture. Juicy, tender, with a subtle smoky paprika and herb blend, it fills the kitchen with a warm, inviting aroma that makes you want to pull up a chair even before it’s done.
I remember one afternoon when I was juggling way too many things—phone buzzing, a half-finished email, and a kid asking for a snack. I popped this chicken in the oven, almost forgetting about it until the smell brought me back. The lemon slices on top gave just the right brightness, and the seasoning was balanced enough that it didn’t feel like I was missing out on anything indulgent. It’s not fancy, but sometimes simple is exactly what you need to feel grounded at the end of a busy day.
- Juicy and flavorful, despite being low calorie—no dryness or blandness here.
- Minimal prep time makes it a great go-to for busy nights.
- It’s simple—and that’s kind of the point. No complicated sauces or steps.
- Bright lemon slices add a fresh zing, but you can easily omit or swap them.
Even if you’re not usually one to bake chicken, this recipe is surprisingly forgiving and straightforward. It’s the kind of meal that invites you to pair it with whatever you have at hand—steamed veggies, a simple salad, or even roasted potatoes if you want a little treat.
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Low Calorie Oven Baked Chicken
- Total Time: 35 minutes
- Yield: 4 1x
Description
A simple and healthy low calorie oven baked chicken recipe that is juicy, flavorful, and perfect for a nutritious meal.
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, sliced
Instructions
Preheat the oven to 400°F (200°C).
Pat the chicken breasts dry with paper towels.
In a small bowl, mix together the garlic powder, smoked paprika, dried thyme, dried oregano, salt, and black pepper.
Rub the olive oil evenly over both sides of each chicken breast.
Sprinkle the seasoning mixture evenly over both sides of the chicken breasts, pressing gently to adhere.
Place the seasoned chicken breasts in a single layer in a baking dish.
Arrange lemon slices on top of and around the chicken breasts.
Bake in the preheated oven for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
In the kitchen, you don’t need anything fancy to make this work. A basic baking dish and an oven are all you really need. I usually let the chicken rest a few minutes after baking—it’s tempting to cut right in, but that little pause helps keep it juicy. I’ve tried swapping the herbs for rosemary or adding a pinch of chili flakes for a bit of heat, but honestly, the classic blend is just right for everyday meals. Sometimes I’ll throw in a few cherry tomatoes around the chicken for a pop of color and extra flavor, though I can’t say I’ve tested all variations thoroughly.
FAQ
Can I use chicken thighs instead of breasts? You can, though baking times might vary and thighs tend to be a bit fattier, which will change the calorie count.
How do I avoid drying out the chicken? Patting it dry before seasoning and letting it rest after baking really helps. Also, don’t skip the olive oil rub—it locks in moisture.
Can this be made ahead? Yes, leftovers keep well in the fridge for a few days and reheat gently without losing too much juiciness.
If you want a straightforward way to enjoy a wholesome, easy chicken dinner, give this one a try. It’s reliable, tasty, and just what you need when simplicity and flavor collide.