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Incredibly juicy and tender chicken breast roasted with a fragrant blend of rosemary, thyme, and garlic. This simple, salt-free recipe delivers amazing flavor and is perfect for a healthy weeknight dinner.
Preheat the oven and prepare the chicken
Season the chicken breasts
Roast the chicken
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Incredibly juicy and tender chicken breast roasted with a fragrant blend of rosemary, thyme, and garlic. This simple, salt-free recipe delivers amazing flavor and is perfect for a healthy weeknight dinner.
This american recipe takes 35 minutes to prepare and yields 4 servings. At 318.68 calories per serving with 46.88g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Rest and serve
For a classic version (not salt-free), add 1 tsp of salt to the seasoning mix before rubbing it on the chicken.
Add the zest of one lemon to the herb mixture for a bright, citrusy flavor that complements the herbs.
Add 1/2 teaspoon of red pepper flakes to the seasoning for a gentle kick of heat.
This recipe is naturally keto-friendly. Serve it with low-carb sides like roasted asparagus or a fresh green salad.
Chicken breast is packed with high-quality lean protein, essential for muscle repair, growth, and overall body function.
This recipe is completely salt-free, which helps support healthy blood pressure levels and cardiovascular health.
Chicken is a good source of B vitamins like niacin and B6, which are crucial for energy metabolism and brain health.
The high protein content helps you feel full and satisfied, making it a great component of a balanced diet for weight management.
Yes, it is very healthy. Chicken breast is an excellent source of lean protein, and this recipe uses heart-healthy olive oil and avoids salt, making it great for a low-sodium diet.
One serving (a 150g chicken breast) has approximately 250-280 calories, primarily from the protein in the chicken and the olive oil.
The most reliable way is to use a meat thermometer. The internal temperature should be 165°F (74°C). If you don't have one, pierce the thickest part with a knife; the juices should run clear, not pink.
You can, but the flavor will be less vibrant. The general rule is to use one-third the amount of dried herbs as fresh. For this recipe, use 1 teaspoon each of dried rosemary and thyme.
Absolutely. This chicken is perfect for meal prep. Cook as directed, let it cool completely, and store in the refrigerator for up to 3 days. It can be eaten cold in salads or gently reheated.
