Lemon Chicken(Low-Fat)
A light, zesty lemon chicken with tender meat and bright citrus flavor, perfect for healthy dinners and family gatherings seeking fresh, flavorful options.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Cut the frying chicken into pieces, splitting the chicken breast in half.
- Sprinkle the chicken pieces with salt, pepper, and garlic powder.
- Place the chicken pieces in a shallow baking pan with the skin side down.
- Combine lemon juice, water, grated lemon peel, and basil; pour over the chicken.
- Bake uncovered for 20 minutes.
- Turn the chicken pieces and baste with pan drippings.
- Bake for an additional 30 to 40 minutes, until the chicken is tender and cooked through.
- Garnish with lemon slices and serve on a platter.
Tips & Substitutions
For enhanced flavor, marinate the chicken in the lemon juice mixture for a few hours before baking. If you prefer a different herb, try substituting basil with thyme or oregano. For a lower sodium option, use salt-free seasoning blends. Ensure even cooking by cutting the chicken into uniform pieces. This recipe is also great for meal prep, and can be used in various chicken recipes.
Serving Suggestions
Serve the lemon chicken with a side of steamed vegetables or a fresh salad for a light meal. It pairs beautifully with rice or quinoa to soak up the flavorful juices. For a complete dinner, consider serving it alongside some roasted potatoes or a slice of crusty bread. This dish complements a variety of flavors and can be enjoyed warm or at room temperature.
Storage & Reheating
Store leftover lemon chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a microwave-safe dish, cover it, and heat on medium power until warmed through, about 2-3 minutes. Alternatively, reheat in the oven at 350°F (175°C) for about 15-20 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Chicken(Low-Fat) contains roughly 76 calories, with 4g protein, 17g carbohydrates, and 0g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1777mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of a whole chicken?
Yes, you can use boneless, skinless chicken breasts for this recipe. Adjust the cooking time, as they will cook faster than a whole chicken. Start checking for doneness around 20 minutes to ensure they remain juicy and tender.
What can I substitute for lemon juice?
If you don't have lemon juice, you can use lime juice as a substitute for a different citrus flavor. Alternatively, a mix of white vinegar and water can mimic the acidity, but the flavor will differ slightly. Adjust to taste based on your preference.
Can I make this recipe in advance?
Absolutely! You can prepare the chicken and marinate it in the lemon mixture a day ahead. Simply cover and refrigerate until you're ready to bake. This allows the flavors to develop further. Bake it fresh when needed for optimal taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).