Name: Low Sodium Lemon Oregano Chicken
Prep time: 1 h 5 min
Cook time: 15 min
Total time: 1 h 20 min
Yield: 8
Cuisine: American
Ingredients: 4 Chicken breasts, boneless and skinless; 1 Lemon, small; 2 tbsp Olive oil; 1 Garlic clove, minced; 1 tsp Oregano; 1 tsp Black pepper; ¼ tsp Red pepper flakes; 2 tbsp Unsalted butter; Tools; Skillet; Freezer bag; Tongs

AuthorAnthony ValentineRating DifficultyIntermediate

My 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.

Yields8 Servings

Prep Time1 hr 5 minsCook Time15 minsTotal Time1 hr 20 mins

4 Chicken breasts, boneless and skinless

1 Lemon, small

2 tbsp Olive oil

1 Garlic clove, minced

1 tsp Oregano

1 tsp Black pepper

¼ tsp Red pepper flakes

2 tbsp Unsalted butter

Tools

Skillet

Freezer bag

Tongs

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.

1 Hour timer

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.

2 Minute timer

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.

5 Minute timer

CategoryDinner, Low Carb, Low Potassium, Low Sodium, Low Sugar, LunchCuisineAmerican, GreekCooking MethodBaking, Pan FryingDietGluten Free, Low Salt

Ingredients