This easy grilled chicken breast recipe is juicy, zesty, and packed with flavour. It’s a quick, healthy meal perfect for lunch or dinner, and made with simple ingredients you probably already have. The lemon-garlic marinade adds a bold, tangy kick, making it a go-to low carb dish for summer grilling or weekly meal prep.
Ingredients Needed
- 4 boneless, skinless chicken breasts (approx. 225g / 8 oz each)
- 60 ml / 1/4 cup olive oil
- Juice and zest of 4 medium lemons (approx. 4 tbsp juice / 60 ml and 2 tsp zest / 10 ml)
- 2 tbsp / 30g Dijon mustard
- 2 tbsp / 30g sugar-free honey or regular honey
- 4 garlic cloves, crushed
- 1 tsp / 2g smoked paprika
- 1 tsp / 2g onion powder
- 1 tsp / 1g dried thyme
- 1 tsp / 1g dried oregano
- 2 tsp / 10g sea salt
- 3/4 tsp / 1.5g black pepper
How To Make Low Grilled Chicken Breast
- Make the marinade: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, smoked paprika, onion powder, thyme, oregano, salt, and black pepper.
- Marinate the chicken: Place the chicken breasts in a large zip-top bag or shallow dish. Pour in the marinade, seal, and move the chicken around to coat it well. Refrigerate for at least 30 minutes or up to 24 hours.
- Preheat the grill: About 10 minutes before cooking, preheat your grill or grill pan to medium-high heat (around 204°C / 400°F).
- Grill the chicken: Remove chicken from the marinade and let any excess drip off. Place chicken smooth side down on the grill. Cook for 6–8 minutes per side, or until the internal temperature reaches 74°C / 165°F.
- Rest and serve: Remove the chicken from the grill and let it rest for 5 minutes before slicing. Serve warm with your favourite low carb sides.
Recipe Tips
- Pound the chicken breasts for even thickness: This helps them cook evenly and stay juicy without drying out.
- Don’t skip the marinating time: Let the chicken sit in the marinade for at least 30 minutes to absorb all the flavours.
- Preheat the grill properly: Make sure your grill is hot before adding the chicken so you get a good sear and grill marks.
- Don’t press down on the chicken while grilling: This squeezes out the juices and makes the chicken dry.
- Use a meat thermometer: Check that the internal temperature reaches 74°C / 165°F to keep it safe and perfectly cooked.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover grilled chicken cool to room temperature. Place it in an airtight container and store it in the fridge for up to 4 days.
- Freeze: Let the chicken cool completely, then wrap each piece tightly or place in a freezer-safe container. Freeze for up to 3 months. To use, thaw overnight in the fridge before reheating.
- Reheat: Preheat the oven to 175°C / 350°F. Place the chicken in a baking dish, cover with foil to keep it from drying out, and heat for 10–15 minutes until warmed through.
Nutrition Facts
Serving Size: 1 grilled chicken breast (approx. 225g)
- Calories: 306
- Total Fat: 10.5g
- Saturated Fat: 2g
- Cholesterol: 130mg
- Sodium: 1050mg
- Potassium: 700mg
- Total Carbohydrate: 2.4g
- Dietary Fiber: 1.4g
- Sugars: 0.5g
- Protein: 48.5g
Check out More Recipes:
- Low Carb Keto Air Fryer Chicken Legs
- Low Carb Keto Fish Sticks
- Low Carb Keto Asparagus Stuffed Chicken Breast
- Low Carb Keto No Noodle Lasagna
Low Carb Keto Grilled Chicken Breast
Description
This easy grilled chicken breast recipe is juicy, zesty, and packed with flavour. It’s a quick, healthy meal perfect for lunch or dinner, and made with simple ingredients you probably already have. The lemon-garlic marinade adds a bold, tangy kick, making it a go-to low carb dish for summer grilling or weekly meal prep.
Ingredients
Instructions
- Make the marinade: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, smoked paprika, onion powder, thyme, oregano, salt, and black pepper.
- Marinate the chicken: Place the chicken breasts in a large zip-top bag or shallow dish. Pour in the marinade, seal, and move the chicken around to coat it well. Refrigerate for at least 30 minutes or up to 24 hours.
- Preheat the grill: About 10 minutes before cooking, preheat your grill or grill pan to medium-high heat (around 204°C / 400°F).
- Grill the chicken: Remove chicken from the marinade and let any excess drip off. Place chicken smooth side down on the grill. Cook for 6–8 minutes per side, or until the internal temperature reaches 74°C / 165°F.
- Rest and serve: Remove the chicken from the grill and let it rest for 5 minutes before slicing. Serve warm with your favourite low carb sides.
Notes
- Pound the chicken breasts for even thickness: This helps them cook evenly and stay juicy without drying out.
Don’t skip the marinating time: Let the chicken sit in the marinade for at least 30 minutes to absorb all the flavours.
Preheat the grill properly: Make sure your grill is hot before adding the chicken so you get a good sear and grill marks.
Don’t press down on the chicken while grilling: This squeezes out the juices and makes the chicken dry.
Use a meat thermometer: Check that the internal temperature reaches 74°C / 165°F to keep it safe and perfectly cooked.
Low Carb Keto Grilled Chicken Breast
