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I remember one summer, spending a month in Greece, and being absolutely blown away by the simplicity and freshness of their cuisine. Every meal felt like a celebration of the local ingredients. That trip sparked a love affair with Mediterranean flavors, and this Lemon Oregano Chicken with Greek Salad is my humble attempt to bring a piece of that magic back home. Its a truly simple dish, that is surprisingly flavorful.
This recipe is more than just a list of ingredients and instructions; it's an experience. It's about the bright, zesty aroma of lemon mingling with the earthy scent of oregano, the satisfying sizzle of chicken hitting a hot pan, and the vibrant colors of a Greek salad bursting with freshness. It's also incredibly healthy, packing a punch of protein and vitamins.
Whether you're looking for a quick and easy weeknight dinner or a light and refreshing meal to impress your friends, this Lemon Oregano Chicken with Greek Salad is sure to hit the spot. Prepare to be transported to a sun-drenched taverna on a Greek island. Trust me, once you try this, you'll want to make it again and again. Oh and you know, you could try something like, I dunno, adding some feta on the Chicken too? Let me know if you try it! I haven't yet heh.
Required Equipments
Baking sheet
Large bowl
Whisk
Ziplock bag
Grill pan
Lemon Oregano Chicken with Greek Salad: Frequently Asked Questions
Lemon Oregano Chicken with Greek Salad
This Lemon Oregano Chicken with Greek Salad recipe is a vibrant and flavorful dish that brings the taste of the Mediterranean to your table. Marinated chicken breasts grilled to perfection, served atop a refreshing Greek salad, create a light, healthy, and incredibly satisfying meal.
⏳ Yield & Time
Yield:2 servings
Preparation Time: 15 minutes
Cook Time: 8 minutes
Total Time:
🍽 Ingredients
📖 Instructions
First, get your marinade ready. In a large bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and pepper. I like to really get in there with a whisk to make sure everything is emulsified – this is key for an even coating!
Place the chicken breasts in a ziplock bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it becomes. Don't leave it overnight though, the lemon juice might make the chicken a bit mushy.
While the chicken marinates, prepare the Greek salad. In a large bowl, combine the chopped tomatoes, cucumber, red onion, bell pepper, and Kalamata olives. Crumble the feta cheese over the top.
For the Greek salad dressing, in a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour the dressing over the salad and toss gently to combine. Set aside.
Preheat your grill pan over medium-high heat. If you don't have a grill pan, a regular skillet works just fine. Lightly grease the pan with olive oil.
Remove the chicken from the marinade, letting any excess drip off. Place the chicken breasts on the preheated grill pan, spacing them evenly apart. Cook for about 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). You should see nice grill marks forming – that's what we're after!
Remove the chicken from the pan and let it rest for a few minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Meanwhile, give that Greek salad another gentle toss.
Slice the lemon oregano chicken and serve it warm over a bed of the fresh Greek salad. Garnish with extra oregano sprigs and a drizzle of olive oil, if desired. And there you have it – a taste of the Mediterranean right in your own kitchen! Enjoy every last bite!