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Low Sodium Lemon Oregano Chicken

Prep Time 1 hour 5 minutes
Cook Time 15 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 191kcal
Author Cukebook

Equipment

  • Skillet
  • Freezer Bag
  • Tongs

Ingredients

  • 4 Chicken breasts, boneless and skinless
  • 1 Lemon, small
  • 2 tbsp Olive Oil
  • 1 Garlic Cloves
  • 1 tsp Oregano
  • 1 tsp Ground Black Peppercorns
  • 1/4 tsp Red Pepper Flakes
  • 2 tbsp Unsalted butter

Instructions

  • Carefully fillet/butterfly the chicken breasts in half. Mince the garlic and set aside. Juice your lemon and set the juice aside. Cut the juiced lemon into wheels.
  • In a large freezer bag or large mixing bowl, combine everything except the butter. Place in the refrigerator and let this sit for about an hour. Set 1 Hour Timer
  • Add 1 tbsp of butter to a large pan and turn to medium-high heat. Using tongs, carefully add 1 piece chicken to the pan to test if it's hot enough [1]. Add 3 more pieces of chicken and a couple lemon wheels and cook 1-2 minutes per side or until nice and brown.
  • Repeat the previous step with the remaining 4 pieces of chicken, and the 1 remaining tbsp of butter.
  • Remove the chicken from the skillet and let sit for 5 minutes before slicing and serving. Set 5 Minute Timer

Nutrition

Serving: 0.5breast | Calories: 191kcal | Carbohydrates: 2g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 133mg | Potassium: 437mg | Fiber: 1g | Sugar: 1g | Vitamin A: 140IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 12mg | Vitamin B5: 2mg | Vitamin B6: 1mg | Vitamin B12: 1µg | Vitamin C: 9mg | Vitamin D: 1µg | Vitamin E: 1mg | Vitamin K: 5µg | Calcium: 13mg | Copper: 1mg | Folate: 7µg | Iron: 1mg | Manganese: 1mg | Magnesium: 31mg | Phosphorus: 239mg | Selenium: 36µg | Zinc: 1mg