Greek Lemon Oregano Chicken

Pan-seared tender chicken cutlets infused with fresh lemon juice, garlic, and wild oregano, paired with warm herb couscous and crisp cucumber salad.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Greek
• Difficulty: Easy
• Cost: $2.92/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sodium
• Low-Saturated-Fat
• Low-Sugar
• High-Protein
• Halal
• Low-Fat
• Low-Calorie

Tags

• sauté
• healthy
• fresh

Ingredients

• 1 pound chicken breast (boneless, skinless, sliced into cutlets)
• 2 tablespoon olive oil (divided)
• 2 lemons (juiced and zested)
• 4 clove garlic (minced)
• 1 tablespoon dried oregano
• 0.5 teaspoon black pepper (ground)
• 0.5 teaspoon salt (divided)
• 1 cup couscous (uncooked)
• 2 cucumbers (diced)
• 2 tablespoon fresh dill (finely chopped)

Instructions

1. In a shallow bowl, whisk 1 tablespoon of olive oil, the juice and zest of 1 lemon, half the minced garlic, dried oregano, 1/4 teaspoon black pepper, and 1/4 teaspoon of the salt. Coat the chicken breast cutlets thoroughly.
2. Bring 1 cup of water to a boil in a small pot. Stir in the couscous, cover tightly, remove from heat, and let stand 5 minutes, then fluff with a fork.
3. Toss diced cucumber with fresh dill, remaining lemon juice, the remaining minced garlic, 1/4 teaspoon black pepper, and 1/8 teaspoon of the salt in a medium bowl.
4. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken cutlets and sear for 4 to 5 minutes per side until golden brown and internal temperature reaches 165 degrees Fahrenheit.
5. Serve the seared chicken alongside the warm fluffy couscous and chilled cucumber salad.

Notes

Keeps well in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 441
• Protein: 34.4 g
• Carbohydrates: 51.6 g
• Fat: 10.8 g
• Fiber: 5.8 g
• Sodium: 348 mg
• Saturated Fat: 1.6 g
• Sugar: 3.6 g
• Cholesterol: 80 mg