Best 7 Herbed Lemon Chicken Breasts Ww Friendly Recipes
Are you looking for a healthy and flavorful recipe for herbed lemon chicken breasts that is also WW friendly? Look no further! This article will provide you with a delicious and easy-to-follow recipe that is perfect for a quick and healthy meal. With just a few simple ingredients, you can create a juicy and flavorful chicken dish that is sure to satisfy your taste buds without sacrificing your WW points. So, gather your ingredients, preheat your oven, and get ready to enjoy a delicious and guilt-free herbed lemon chicken breast meal!
Check out the recipes below so you can choose the best recipe for yourself!
HERBED LEMON CHICKEN BREASTS
Provided by Food Network
Time 16m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Low-Sodium Recipe
- 1. Heat grill or a cast iron grill to medium heat. Spray with cooking spray.
- 2. Toss chicken breasts with olive oil, Mrs. Dash® Lemon Pepper Seasoning Blend, half of lemon juice and slivered garlic cloves.
- 3. Grill the chicken on both sides, turning at least three times to cook evenly.
- 4. Remove to a plate. Cover 3-4 minutes to let juices rest.
- 5. Squeeze other half of lemon on chicken.
LEMON MUSHROOM HERB CHICKEN
Easy chicken and herbs in a creamy lemon and mushroom sauce. The sauce is excellent over rice -- my kids can't get enough!
Provided by Valerie Serao
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.
- Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.
- Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.
Nutrition Facts : Calories 567.9 calories, Carbohydrate 36.2 g, Cholesterol 130.2 mg, Fat 30.4 g, Fiber 4 g, Protein 36.4 g, SaturatedFat 16.4 g, Sodium 1914.7 mg, Sugar 2 g
SIMPLE LEMON HERB CHICKEN
This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!
Provided by Carolyn Stilwell
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
- When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g
WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS
Boneless chicken breasts suffer a bad reputation, owing in large part to their propensity to dry out. The solution here is a lovely bath in an ample amount of olive oil, white wine and lemon, which seasons and tenderizes the chicken. Later, the marinade becomes an easy pan sauce once it cooks with the breasts. Use fresh herbs in the summer; in the winter, dried herbs will do the trick.
Provided by Jennifer Steinhauer
Categories dinner, easy, quick, weekday, weeknight, poultry, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
- In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 31 grams, Carbohydrate 3 grams, Fat 40 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 6 grams, Sodium 681 milligrams, Sugar 1 gram, TransFat 0 grams
HERBED LEMON CHICKEN BREASTS -- WW FRIENDLY
This is so good and so easy. I got this off the WW website. It is also easy to halve this recipe, or even quarter it.
Provided by knitaholic
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- On a large plate, combine Mrs. Dash seasoning with flour. Pat chicken dry and roll in flour mixture.
- Heat butter in large skillet; add chicken and brown on both sides, about 3 minutes on each side.
- Meanwhile, remove zest from lemon, squeeze juice from lemon, and mix zest and juice with broth.
- Pour over chicken, cover, and cook for 15 minutes. Remove lid and cook for another 5 minutes or until juices run clear. Serve immediately.
HERBED LEMON CHICKEN
This is a sensational recipe for cooks on the go. You can put the chicken in to marinade the day before, and it will be ready to grill when you come home from work the next day. In the winter, I grill the chicken on my indoor electric grill. It's so easy and always turns out terrific that I have given this recipe to the bride to be at bridal showers.-Karen Aeschliman, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients. Pour 3/4 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5 minutes. Turn; grill or broil 4-9 minutes longer or until a thermometer reads 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 374 calories, Fat 27g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 229mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
SPEEDY LEMON-HERB CHICKEN BREASTS
Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe. When the family is famished, but dinner's not ready, this speedy lemon chicken will answer the call. It calls for simple ingredients you already have on hand and is ready in minutes.
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Place an inch of flour on a plate and season with salt and pepper. Dredge the chicken breasts in the flour to lightly coat.
- Heat a 12-inch skillet, heat oil (1/4 inch) over medium-high heat until a pinch of flour sizzles when dropped in.
- When the oil is hot, add chicken breasts to the pan. Cook until the chicken is nicely brown on the first side, about 5 to 7 minutes, then turn and cook on the second side, about 5 to 7 minutes, lowering the heat a bit if the coating begins to scorch. Cook until juice of chicken is clear when center of thickest part is cut (165°F).
- When the chicken is done, remove to a plate and tent to keep warm. Add broth, lemon juice and parsley to the pan and cook, stirring until the liquid is reduced by half, about 1 to 2 minutes. Return the chicken breasts to the pan and turn to coat with the sauce.
- Slice the chicken breast and serve on a bed of rice and or spinach drizzled with a little more sauce.
Nutrition Facts : ServingSize 1 Serving
Tips:
- Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
- To save time, use pre-cooked chicken breasts.
- If you don't have fresh herbs, you can use 1 teaspoon of dried herbs per tablespoon of fresh herbs.
- Serve the chicken breasts with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This recipe for Herbed Lemon Chicken Breasts is a delicious and healthy way to enjoy chicken. The chicken is tender and juicy, and the lemon and herb marinade gives it a bright and flavorful taste. This recipe is also Weight Watchers friendly, so you can enjoy it without guilt. Give it a try tonight and see for yourself how easy and delicious it is!
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