Lemon and Thyme Chicken Breasts

At San Franskinny, we are committed to providing you with the most healthy, cutting edge, and up to date weight loss program available for your long term health and weight loss goals. Our Program is designed to combine short term measures for weight loss with long term strategies that in addition to helping you lose weight, help you become healthier, more energized, and more balanced.

Lemon and Thyme Chicken Breasts

by Dr. Morgan Camp M.D. admin


Lemon and Thyme Chicken Breasts

Makes 3 servings

This chicken recipe is quick, zesty and is as delicious of a weight loss recipe as you will find anywhere. Chicken is a staple in diet recipes because it is an ideal low calorie protein source. A 3 ounce serving of chicken contains just 102 calories, but contains a whopping 19 grams of protein, just be sure not to bread and deep fry it! Also, make sure you purchase organic chicken. Organic chicken does not contain the added antibiotics and hormones that non-organic chicken does. Giving chickens unnecessary antibiotics causes antibiotic resistant bacteria to mutate and spread faster, which threatens our health and the environment. In addition, non-organic chickens are fed with genetically modified feed, which has a detrimental impact on our gut health.

  • Author: Morgan Camp


1-2 tbsp. olive oil

5-6 cloves of garlic, minced

1/3 cup of chicken broth

Zest from 1 lemon

Juice from 1 lemon

1/2 tsp. dried oregano

1/2 tsp. fresh thyme leaves

3 boneless, skinless chicken breasts

Sea salt and freshly cracked pepper, to taste

Two sprigs of fresh thyme

1 lemon cut into 4 wedges


  1. Heat the oven to 400 degrees F
  2. In a skillet over medium heat, heat the olive oil and cook the minced garlic for one minute stirring constantly
  3. Add the chicken broth, lemon juice, lemon zest, thyme leaves.
  4. Pour the mixture into a baking dish
  5. Season both sides of the chicken with salt and pepper.
  6. Put the chicken in the baking dish, and place the lemon wedges and a few sprigs of thyme on top of the chicken
  7. Bake for 30-40 minutes, basting occasionally. Cook until the chicken is cooked through and the juices run clear.
  8. Let the chicken rest for 5 minutes after taking it out from the oven. Serve with some of the sauce from the pan drizzled on top.

Serving size: ⅓ recipe, Calories: 362, Fat: 20.0g, Saturated fat: 4.3g, Carbohydrates: 2.0g, Sodium: 208mg, Protein: 41.9g

Freelance Web Developer in MontrealWeb Design Company Montreal