Greek Lemon Chicken
Tender, juicy chicken marinated in bright lemon, garlic, and oregano, then pan-seared or roasted until golden. A versatile base dish where you swap the protein, vegetable sides, and grain to create endless Mediterranean variations.
Ingredients
Method
Pat the chicken dry with paper towels and season lightly with salt and pepper on both sides.
Whisk together lemon juice, olive oil, minced garlic, oregano, salt, and black pepper in a shallow dish or ziplock bag.
Add the chicken to the marinade, turning to coat all sides. Cover and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).
Heat a large skillet over medium-high heat. Remove chicken from marinade, reserving the marinade. Sear the chicken 5–6 minutes per side until golden and cooked through (165°F internal temperature). Transfer to a plate.
In the same skillet, add your chosen vegetables and sauté for 6–8 minutes until tender and lightly caramelized. Season with salt and pepper. Pour reserved marinade over vegetables and simmer 1–2 minutes.
Divide cooked grain among serving bowls or plates. Top with chicken and roasted vegetables. Garnish with fresh parsley and serve with lemon wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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