Sometimes dinner calls for something that’s both simple and satisfying. The other night, I was juggling too many things—kids asking questions, a phone buzzing nearby, and the clock inching closer to bedtime. I needed a meal that wouldn’t slow me down but still felt like I cared. This grilled lemon herb chicken was my answer. The tang of fresh lemon juice mingled with garlic and herbs filled the air as I grilled the chicken breasts until they had those perfect charred lines. When I finally sat down, the tender chicken was bright and flavorful, a little smoky but light enough to leave me feeling good. I wasn’t fussing with complicated flavors or heavy sauces. It was straightforward, fresh, and just the right kind of satisfying for a busy evening.
Why You’ll Love It:
– Bright lemon and herb flavors that make every bite feel fresh and lively.
– Quick prep and grilling time, perfect for evenings when you want to keep it simple.
– It’s light, but not boring — you get satisfaction without the heaviness.
– The marinade is easy to whip up, and you can tweak it to your taste, though I usually stick close to the original.
– It’s simple — and that’s kind of the point. No need for fancy ingredients or long cooking times.
If you’re wondering about portion size or how to keep it moist, just remember to let the chicken rest a bit after grilling. It makes a difference.
PrintLow Calorie Grilled Lemon Herb Chicken
A light and flavorful low calorie chicken meal featuring grilled chicken breasts marinated in fresh lemon juice, garlic, and herbs. Perfect for a healthy lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
4 boneless skinless chicken breasts (about 6 ounces each)
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley for garnish
Instructions
In a medium bowl, combine the lemon juice, olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper to create the marinade.
Place the chicken breasts in a large resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours.
Preheat the grill to medium-high heat (about 400°F).
Remove the chicken breasts from the marinade and discard the marinade.
Grill the chicken breasts for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is cooked through.
Remove the chicken from the grill and let it rest for 5 minutes.
Garnish with chopped fresh parsley before serving.
Kitchen Notes:
I usually use a grill pan when I don’t want to fire up the outdoor grill, and it works just as well. This chicken pairs wonderfully with a crisp green salad or some grilled veggies on the side. For a little twist, I’ve tried swapping thyme for rosemary or adding a pinch of chili flakes to the marinade — not always perfect, but a fun experiment. Sometimes, I skip the olive oil for a slightly less rich version, but it’s a bit drier that way. Also, if you’re in a hurry, marinating for just 30 minutes still brings good flavor, though longer is better.
FAQ:
Q: Can I use chicken thighs instead of breasts?
A: Sure, though they’ll take a bit longer to cook and have a different texture. Just watch the temperature.
Q: What if I don’t have fresh lemon juice?
A: Bottled lemon juice works in a pinch, but fresh really brightens up the dish.
Q: Can I make this ahead of time?
A: Yes, grilled chicken keeps well in the fridge for a couple of days and can be reheated gently to avoid drying out.
Ready to try this light, flavorful meal? Give it a go and see how simple dinner can be.