Roasted Chicken Breasts

Roasted Chicken Breasts
Summary

These Quick Roasted Chicken Breasts can be used for anything – serve with steamed veggies and brown rice, use them for chicken salad, or slice thinly for a sandwich with whole grain bread, spicy mustard, fresh spinach and thinly sliced tomato. Make them on the weekend and then use throughout the week.

  • Prep time
    5 min
  • Servings
    4 Servings
  • Serving size
    4 ounces chicken
Dinner Gluten-Free Lunch Quick & Easy Low Sodium Lower Carb
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    4 ounces chicken
  • Amount per serving Calories 170

  • Total Fat 6g
    • Saturated Fat 1.5g
  • Cholesterol 65mg
  • Sodium 60mg
  • Total Carbohydrate 3g
    • Dietary Fiber 0g
  • Protein 24g
Dinner Gluten-Free Lunch Quick & Easy Low Sodium Lower Carb
Ingredients

Ingredients

  • Cooking spray
    1
  • chicken breasts (4-ounces each, skinless, boneless)
    4
  • salt (optional)
    1 tsp
  • black pepper
    1/2 tsp
  • olive oil
    1 tbsp
  • lemon juice
    1/4 cups
  • garlic (minced)
    2 tbsp
  • paprika
    1 1/2 tsp
Directions

Directions

  1. Preheat oven to 350 degrees. Coat a baking sheet with cooking spray.

  2. Place the chicken breasts on the baking sheet.

  3. In a small bowl, combine salt, pepper, olive oil, lemon juice and garlic and whisk until combined.

  4. Brush on or pour lemon juice mixture over each chicken breast, coating evenly.

  5. Sprinkle each chicken breast evenly with paprika and bake in oven for 35 minutes or until the chicken is cooked to an internal temperature of 165 degrees F.

  6. Let the chicken breasts rest, covered with foil for 10-15 minutes before slicing or serving.

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