Greek Lemon Chicken with Greek Salad

Greek Lemon Chicken with Greek Salad

Succulent pan-seared chicken breast marinated in lemon and oregano, served with quick-cooking rice and a refreshing Greek salad.

Dietary

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Ingredients

Instructions

  1. In a medium bowl, combine the 1 1/4 pounds thinly sliced chicken breast, 1 tablespoon olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon dried oregano, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat and let marinate for at least 5 minutes while you prepare other components.
  2. Combine 1 1/2 cups quick-cooking white rice and 3 cups water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until water is absorbed and rice is tender. Keep covered off heat until ready to serve.
  3. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 3-4 minutes per side, or until golden brown and cooked through.
  4. While chicken cooks, in a large bowl, combine the 1 bag chopped romaine lettuce, 1/2 cup halved cherry tomatoes, 1/2 cup diced cucumber, and 1/4 cup crumbled feta cheese. Drizzle with 3 tablespoons bottled Greek vinaigrette and toss gently.
  5. Serve the speedy Greek lemon chicken with the cooked quick-cooking white rice and Greek salad.

Notes

You can add Kalamata olives or red onion slices to the salad for even more authentic Greek flavor.

Nutrition (per serving)