Greek Lemon Chicken
by Hayley Lardinais, Account Coordinator
This simple marinade is one of my favorite ways to prepare chicken. Not mentioned in the recipe: best enjoyed on a warm day with a nice glass of white wine!
2 tablespoons extra virgin olive oil, divided
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon dried oregano
1 clove garlic, minced
¼ teaspoon salt
⅛ teaspoon black pepper
4 boneless skinless chicken breasts (about 4 ounces each)
1 lemon, cut into wedges (optional)
- Combine 1 tablespoon oil, lemon juice, lemon peel, oregano, garlic, salt and pepper in a large resealable food storage bag. Add chicken; turn to coat. Marinate in refrigerator at least 30 minutes or up to 8 hours.
- Heat remaining 1 tablespoon oil in a large cast-iron skillet over medium heat. Remove chicken from marinade; discard marinade. Add chicken to skillet; cook for 3 minutes. Turn and cook over medium-low heat 7 minutes or until no longer pink in center.
- Serve with lemon wedges and spinach, if desired.