Healthy Baked Chicken Breasts

Baked chicken breasts that are juicy and tender are a healthy staple recipe in any house. Flavored with an orange herb marinade that leaves it anything but bland. This chicken breast recipe is perfect for quick dinners, meal prep lunches, in salads, and a ton of other applications.

Course Main Course

Cuisine American

Diet Gluten Free, Keto, Paleo, Whole30

Prep Time 5

Cook Time 18

Marinating Time 1

Servings people

Calories 150kcal

Author Lauren

Equipment

Ingredients

2 Tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon red pepper flakes
1 teaspoon orange zest
½ teaspoon dried basil
½ teaspoon dried thyme
¼ cup orange juice
1 pound chicken breast
1 teaspoon salt
½ teaspoon pepper

Instructions

MAKE THE MARINADE: In a small bowl whisk together the olive oil, garlic powder, onion powder, paprika, red pepper flakes, orange zest, dried basil, dired thyme, and orange juice.
MARINADE THE CHICKEN: Trim any excess fat or bone pieces off the chicken breasts and place in a gallon-sized plastic bag. Pour the marinade over the chicken breasts, then remove the all of the air from the bag. Gently toss the bag to make sure all of the chicken breasts are evenly coated in the marinade. Refrigerate for at least 30 minutes, but no more than 2 hours.
COOK THE CHICKEN: Preheat the oven to 375˚ F. While the oven preheats, pull the chicken out of the bag (shake off any excess marinade into the bag) and place in a 9x13 baking dish. Throw away the remaining marinade. Once the oven is preheated, bake the chicken for 20 minutes or until the center reaches 150-155˚F in the center of the thickest part of the chicken brest.
LET THE CHICKEN REST: Loosely tent the pan with foil and allow the chicken to rest for 10 minutes. Serve warm or allow to come to room temp before refrigerating in an airtight container.

Nutrition