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!
📝 Notes
🍎 Nutrition
Calories: 350 kcal
Protein: 30g
Fat: 20g
Carbohydrates: 15g
Fiber: 3g
Calcium: 150mg
