Low Sodium Herb-Baked Chicken Breast

Total time45 min

Prep time10 min

Cook time30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
See all
2 tbsp olive oil
1 small fennel bulb, thinly sliced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh basil, finely chopped
1 tsp fresh thyme leaves
1 tsp ground ginger
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup low-sodium chicken broth

Instructions

1
Preheat the oven to 400°F (205°C). Lightly coat a 9×13-inch baking dish with a small amount of the olive oil.
2
Scatter the sliced fennel evenly across the bottom of the prepared baking dish and pour the chicken broth over it.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!