AuthorcukebookDifficultyIntermediateMy hometown has this Greek restaurant that does an unbelievable job using lemon and oregano on a lot of their dishes. The chicken there is to die for. I wanted a low sodium lemon oregano chicken recipe that could compete, but could also be made at home for myself and my family.
Ingredients
Procedure
Carefully fillet/butterfly the chicken breasts in half. Mince the garlic and set aside. Juice your lemon and set the juice aside. Cut the juiced lemon into wheels.
In a large freezer bag or large mixing bowl, combine everything except the butter. Place in the refrigerator and let this sit for about an hour.
Add 1 tbsp of butter to a large pan and turn to medium-high heat. Using tongs, carefully add 1 piece chicken to the pan to test if it's hot enough [1]. Add 3 more pieces of chicken and a couple lemon wheels and cook 1-2 minutes per side or until nice and brown.
Repeat the previous step with the remaining 4 pieces of chicken, and the 1 remaining tbsp of butter.
Remove the chicken from the skillet and let sit for 5 minutes before slicing and serving.
Notes & Tips
- Using tongs, dip the chicken into the butter to see if you hear a loud hissing sound to test if the pan and butter are hot enough.
Serving Size 1/2 Breast
Servings 8
- Amount Per Serving
- Calories 144.8
- % Daily Value *
- Total Fat 6.9g11%
- Saturated Fat 1.9g10%
- Cholesterol 54.8mg19%
- Sodium 45.3mg2%
- Potassium 123.9mg4%
- Total Carbohydrate .8g1%
- Phosphorus 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Carefully fillet/butterfly the chicken breasts in half. Mince the garlic and set aside. Juice your lemon and set the juice aside. Cut the juiced lemon into wheels.
In a large freezer bag or large mixing bowl, combine everything except the butter. Place in the refrigerator and let this sit for about an hour.
Add 1 tbsp of butter to a large pan and turn to medium-high heat. Using tongs, carefully add 1 piece chicken to the pan to test if it's hot enough [1]. Add 3 more pieces of chicken and a couple lemon wheels and cook 1-2 minutes per side or until nice and brown.
Repeat the previous step with the remaining 4 pieces of chicken, and the 1 remaining tbsp of butter.
Remove the chicken from the skillet and let sit for 5 minutes before slicing and serving.
This is delicious! Very easy and quick. Perfect for a weeknight dinner.
Super easy, minimal prep, and tastes amazing! This recipe will be going into my meal rotation.