Low Carb, Low Fat Lemon Chicken

This lemon cream sauce is everything. Get the recipe from Delish.

Yields 4 servings

These chicken breasts have a lite lemony flavor and a little Italian flare all tossed together! I usually serve these with rosemary new potatoes (Recipe to follow) and steamed broccoli or asparagus. They also pair very well with baked sweet potatoes.


  • 4 boneless, skinless chicken breasts
  • 2 lemons, cut into wedges (reserve 2 wedges for vegetables)
  • ¼ cup bread crumbs
  • 1 onion, cut into quarters
  • 1 garlic clove, minced
  • 1 Tbsp. Italian Seasoning
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1/3 cup olive oil

Arrange chicken breasts in a baking dish sprayed with cooking spray.

Sprinkle the salt and pepper and squeeze the juice from the lemons over the chicken. Sprinkle each breast evenly with bread crumbs. Place the juiced lemon wedges on the chicken.

In a bowl, combine onion, garlic, Italian seasoning, and olive oil. Pour mixture over the chicken. Cover and marinate in the refrigerator for 2 hours.

Bake chicken at 350 degrees for 1 hour and 15 mins. Check for doneness. Juices from chicken should run clear. To brown, bake for 15 additional mins.


Yields 4 servings


  • 2-3 pounds, unpeeled new potatoes, washed and halved
  • 1/8 cup olive oil
  • 2 Tbsp. minced fresh rosemary
  • 2 Tbsp. minced garlic
  • ½ tsp pepper
  • Pinch of salt

After putting the chicken into the oven, spray a cookie sheet with cooking spray.

In a bowl, combine the potatoes with remaining ingredients, toss well to coat.

Spread a single layer of potatoes onto the cookie sheet, place them in the oven with the chicken and bake for about an hour.

About 20 minutes before the chicken is ready, steam the broccoli or asparagus for 7-9 minutes until desired doneness. Sprinkle a pinch of salt and drizzle the juice of the last 2 wedges of lemon over them.

The entire dinner should be ready to serve at the same time. Enjoy!


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