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Roasted Chicken Breasts with Lemon

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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 minutes
Serving Size: 4 ounces chicken
  • Calories 170
  • Carbohydrate 3 g
  • Protein 24 g
  • Fat 6 g
  • Saturated Fat 1.3 g
  • Dietary Fiber 0 g
  • Cholesterol 65 mg
  • Sodium 60 mg


Cooking Spray 4 4-oz boneless, skinless chicken breasts 1 teaspoon salt (optional) ½ teaspoon ground black pepper 1 Tablespoon olive oil ¼ cup lemon juice 2 Tbsp minced garlic 1 ½ tsp. paprika


  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.

MAKE IT GLUTEN-FREE: Make sure your spices are gluten free and this recipe can be gluten free.


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