Low Sodium Easy Baked Chicken Breast

Total time37 min

Prep time10 min

Cook time22 min

Juicy, golden chicken breasts get their flavor from a bold rub of garlic powder, smoked paprika, onion powder, and oregano, all pressed right into the meat before a quick trip in a hot oven. The olive oil keeps every bite moist while the spices form a lightly crisp, savory crust on the outside. A squeeze of fresh lemon and a scatter of parsley at the end brighten things up without piling on extra sodium. It's a straightforward weeknight staple that proves you don't need to lean on salt to get real, satisfying flavor. Slice it for dinner, salads, or meal-prep bowls, and it's a solid pick to keep in a low-sodium rotation.

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6–8 oz each)
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2 tbsp olive oil
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
½ tsp onion powder
½ tsp dried oregano

For serving

1 tbsp fresh parsley, chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil.
2
In a small bowl, stir together the kosher salt, black pepper, garlic powder, smoked paprika, onion powder, and dried oregano until combined.

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