Ingredients

Scale

(Serves 4)

Chicken & marinade:

1½ lbs boneless, skinless chicken breasts or thighs (thighs stay juicier—you love rich flavor!)
Zest and juice of 2 lemons (about ¼ cup juice—you love citrus!)
3 tbsp olive oil or avocado oil
4 garlic cloves, minced
1 tsp dried oregano
½ tsp dried thyme
Salt & black pepper to taste

For serving:

Extra lemon slices
Fresh parsley or oregano
Optional sides:
→ Grilled zucchini or asparagus (low-carb—you love this!)
→ Greek salad or cauliflower rice

Instructions

1. Marinate chicken:

In a bowl or zip-top bag, combine lemon zest, lemon juice, oil, garlic, oregano, thyme, salt, and pepper. Add chicken; toss to coat. Marinate 15–30 minutes (or up to 4 hours).

2. Grill:

Preheat grill to medium-high heat (400°F / 200°C).
Remove chicken from marinade (discard used marinade).
Grill chicken 6–8 minutes per side (breasts) or 5–7 minutes per side (thighs), until internal temp reaches 165°F (74°C) and edges are lightly charred.

3. Rest & serve:

Let rest 5 minutes. Slice if desired. Garnish with lemon slices and fresh herbs.

💡 Pro Tips for Perfection:
✅ Don’t over-marinate—citrus can toughen chicken beyond 4 hours.
✅ Pat chicken dry before grilling—ensures better sear.
✅ Low-sodium mastery (you love this!):
→ Skip added salt; rely on lemon and herbs for brightness
→ Boost umami with extra garlic and olive oil
✅ Blood sugar friendly (you love this!):
→ Naturally zero-glycemic—no added sugars!
→ Net carbs: 2g/serving
✅ Low-carb/keto option (you love this!):
→ Already compliant! <3g net carbs/serving
→ Increase healthy fats: extra olive oil drizzle
✅ Make ahead:
→ Marinate chicken up to 4 hours
→ Cooked chicken keeps 4 days refrigerated or 3 months frozen

Storage & Serving Ideas

→ Fridge life: 4 days | Freezer: 3 months
→ Serving ideas:
→ Over grain-free salads
→ In lettuce wraps with tzatziki
→ With roasted veggies for easy weeknight dinner

Prep Time & Nutrition (per serving):