Photo of Oven-roasted chicken breast with a simple salad by WW

Oven-roasted chicken breast with a simple salad

Points® value
Total Time
35 min
15 min
20 min
Double or triple the chicken part of this recipe for meals later in the week: Chop the chicken and use it in grain bowls, make chicken salad sandwiches, or add some to pasta dishes. Save time by swapping in your favourite creamy light Italian dressing.


Cooking spray

4 spray(s)

Fresh thyme

1 sprig(s), leaves


1 sprig(s), leaves

Olive oil

1 tbsp(s)

Table salt

2 pinch(es), divided (to taste)

Black pepper

2 pinch(es), divided (to taste)

Uncooked boneless skinless chicken breast

8 oz, 2 [4 oz] pieces

Plain lowfat Greek yogurt

¼ cup(s)

Lemon zest

1 tsp(s)

Fresh lemon juice

1 tbsp(s), or to taste

Romaine lettuce

2 cup(s)

Grape tomatoes

10 medium, quartered

Yellow bell pepper

½ cup(s), chopped, chopped


  1. Preheat oven to 400ºF. Coat a small, shallow roasting pan with cooking spray.
  2. In a small bowl, combine the herbs, oil, and pinch each salt and pepper. Place the chicken on the prepared pan and drizzle the oil mixture over top.
  3. Bake until the chicken is cooked through, about 20 to 25 minutes.
  4. Meanwhile, in a small bowl, combine the yogurt with the lemon zest and lemon juice. Season to taste with salt and pepper. Place the lettuce, tomatoes, and yellow pepper in a medium bowl and toss with the dressing.
  5. Serving size: 1 piece of chicken and about 1 1/2 cups salad