Tender, juicy chicken breasts baked with fresh lemon, garlic, and oregano for a simple, flavorful meal. This easy recipe is perfect for preparing ahead and using throughout the week in salads, grain bowls, wraps, or alongside your favorite vegetables.
MAKES
4 SERVINGS
QUICK RECIPE OVERVIEW
Why you’ll love it
One simple recipe, so many meal possibilities! Prepare a batch at the beginning of the week, then slice, chop, or shred the chicken for quick lunches and dinners without starting from scratch.
What Makes It So Flavorful?
Fresh lemon juice brightens the chicken, while garlic and oregano add a classic Mediterranean flavor. Olive oil helps keep the chicken moist and tender as it bakes.
5 Easy Ways to Use It
Greek Chicken Quinoa Bowls: Pair with quinoa, cucumber, tomatoes, and homemade tzatziki.
Mediterranean Chicken & Chickpea Salad: Toss with mixed greens, chickpeas, cucumbers, olives, and lemon vinaigrette.
Chicken & Hummus Wraps: Layer sliced chicken, hummus, spinach, and shredded carrots in a gluten-free wrap.
Lemon Chicken & Roasted Vegetables: Serve with roasted broccoli, zucchini, and sweet potatoes.
Pesto Chicken Rice Bowls: Combine with brown rice, roasted vegetables, and a spoonful of fresh basil pesto.
Baked Lemon Herb Chicken
JUICY · LEMONY · SAVORY
4 SERVINGS | PREP 10 MINUTES | COOK 18-22 MINUTES
Ingredients:
4 boneless skinless chicken breasts
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Method:
Preheat the oven. Preheat oven to 425°F. Lightly grease a baking dish with olive oil.
Prepare the chicken. Place chicken breasts in the baking dish in a single layer. Pound thicker areas if needed for even cooking.
Add the seasonings. Drizzle with olive oil and lemon juice. Add the garlic, oregano, salt, and pepper, turning the chicken to coat evenly.
Bake. Bake uncovered for 18–22 minutes, depending on thickness, until the thickest part of the chicken reaches an internal temperature of 165°F.
Rest and slice. Remove from the oven and let rest for 5 minutes before slicing, chopping, or shredding.
Recipe Notes
For evenly cooked, juicy chicken, pound the thicker ends of the breasts to a similar thickness before baking. Let the chicken rest for 5 minutes before slicing to help retain its juices.
Storage: Refrigerate cooked chicken in an airtight container for up to 3–4 days.
Freezer-Friendly: Freeze sliced or shredded chicken in individual portions for up to 3 months.
Meal Prep Tip: Keep the chicken simply seasoned, then add different sauces or dressings when assembling meals for variety throughout the week.
Keep It Juicy: Avoid overbaking. Chicken breast thickness varies, so use a meat thermometer rather than relying on cooking time alone.
Reheating: Warm gently with a splash of water or broth, covered, to help prevent the chicken from drying out. Reheat to 165°F.
