Very Lemony Chicken

Using skinless chicken breasts means this tangy dish is lower in saturated fat and cholesterol.

  • 1-1/2 lb chicken breast, skinned and fat removed
  • 1/2 C fresh lemon juice
  • 2 Tbsp white wine vinegar
  • 1/2 C fresh sliced lemon peel
  • 3 tsp chopped fresh oregano or 1 tsp dried oregano, crushed

  • 1 medium onion, sliced
  • 1/4 tsp salt
  • to taste black pepper
  • 1/2 tsp paprika

1. Place chicken in 13x9x2-inch glass baking dish.

2. Mix lemon juice, vinegar, lemon peel, oregano, and onions. Pour over chicken, cover and marinate in refrigerator several hours or overnight, turning occasionally.

3. Sprinkle with salt, pepper, and paprika.

4. Cover and bake at 325º F for 30 minutes. Uncover and bake 30 minutes more or until done.

Yield: 4 servings--Serving Size: One chicken breast with sauce

Each serving provides:

Calories: 154
Total fat: 5 g
Saturated fat: 2 g
Cholesterol: 63 mg
Sodium: 202 mg

National Heart, Lung, and Blood Institute

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Bronze Post Medal for All Time! 170 Posts
December 4, 20050 found this helpful

Sounds delicious but I have some questions -- Do you bake the chicken in the marinade? If so, is the sauce the marinade after it cooks with the chicken?


It seems like it would be too thin. Thanks.


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