Low-Carb Lemon Pepper Chicken

This Low-Carb Lemon Pepper Chicken is seasoned with lemon juice and fresh ground black pepper to create an enticing mix of savory and tart flavors that really elevate a simple chicken breast.

5 from 39 votes

Prep Time: 5

Cook Time: 22

Total Time: 27

Servings: 4 Servings

Calories: 386kcal

Author :Angela Morris

Ingredients

1/3 cup lemon juice freshly squeezed
1/4 cup Extra Virgin olive oil
2-3 garlic cloves minced
2 teaspoons coarsely ground black pepper
1 teaspoon salt
4 chicken breasts boneless and skinless, around 6 oz each
Lemon wedges and chopped parsley for garnish

Instructions

Preheat the oven to 400 °F and line a baking sheet with parchment paper or a silicon mat.
In a small container with a lid, combine the lemon juice, olive oil, garlic, and pepper. Shake well to emulsify.
Season the chicken with salt and place it in a baking dish. Pour over 1/2 of the marinade. Cover and marinate in the refrigerator for 15 minutes.
Transfer the chicken to the baking sheet and bake for 22-25 minutes, or until the chicken is fully cooked through (165 °F internal temperature).
Garnish with lemon wedges and fresh parsley.

Notes

Be careful not to overdo the chicken. It will become dry and rubbery.
It’s best to use the highest quality ingredients as you can. Use fresh lemons and garlic. And the highest quality olive oil you can. It’s also best to grind the pepper fresh.
You can use boneless chicken thighs instead of chicken breasts if you prefer. You could also use chicken drumsticks.
It’s best not to marinate the chicken for longer than an hour, as they can become soggy.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.