Lemon Herb Roasted Chicken Breasts | A delicious and healthy recipe packed with lean (metabolism-boosting) protein. Easy to make with only one pan and eight ingredients, this dish is Paleo, gluten-free, grain-free, and works well for the Whole30, whole food and Keto diets.
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Lemon Herb Roasted Chicken Breasts
This recipe is super easy to make as it only takes eight ingredients and one pan to make. Not only that, it’s Paleo, gluten-free, grain-free and works well for the Whole30, whole food and Keto diets.
Plus, it can help you with your weight!
A delicious, healthy Lemon Herb Roasted Chicken recipe packed with lean (metabolism-boosting) protein. Easy to make, this dish is Paleo, gluten-free, grain-free, and works for the Whole30, whole food and Keto diets.Click To Tweet
How This Recipe Can Help You With Your Weight
The type of food you eat affects your metabolic rate. Your body actually burns calories to absorb, digest, and metabolize your food. This is called the “thermic effect of food” (TEF).
You can use it to your advantage when you understand how your body metabolizes foods differently.
Fats, for example increase your TEF by 0-3%; carbs increase it by 5-10%, and protein increases it by 15-30%. By trading some of your fat or carbs for lean protein you can slightly increase your metabolic rate.
Another bonus of protein is that your muscles need it to grow. By working them out and feeding them what they need they will help you to lose weight and keep it off.
And guess what? One serving of this recipe packs a full 26.5g of protein!
Now enough tech talk, let’s see the recipe.
- 2 lemons sliced
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 2 cloves garlic thinly sliced
- 4 chicken breasts boneless, skinless
- dash salt & pepper
- 1 tablespoon extra virgin olive oil
Preheat oven to 425F. Layer ½ of the lemon slices on the bottom of a baking dish. Sprinkle with ½ of the herbs and ½ of the sliced garlic.
Place the chicken breasts on top and sprinkle salt & pepper. Place remaining lemon, herbs and garlic on top of the chicken. Drizzle with olive oil. Cover with a lid or foil.
Bake for 45 minutes until chicken is cooked through. If you want the chicken to be a bit more “roasted” then remove the lid/foil and broil for another few minutes (watching carefully not to burn it).
Serve & enjoy!
Tip: You can add a leftover sliced chicken breast to your salad for lunch the next day!
Related Article: A Delicious Quick & Easy Lemon Rosemary Chicken Recipe
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