Looking for a bright and clean dinner? Look no further! This greek chicken brings out the flavors of the Mediterranean – juicy lemon, bold garlic and soothing oregano. You can marinate this for only 15 minutes if you’re short on time or wait a full three hours to soak up all of the flavors. I don’t recommend letting this chicken sit in the lemon any longer otherwise it can get mealy.
What’s in the Marinade?
You will most likely have all of the ingredients on hand which makes this dish extra easy.
The lemon in the marinade helps break down the fibers in the chicken to make it melt in your mouth. I actually prefer dried oregano in this since it has more flavor and breaks down well in the olive oil and lemon juice. On the other hand, fresh garlic is the way to go here. It will bring a bold and strong taste to the marinade.
Cooking Options
- If you have a grill, go ahead and skewer these and grill for about 15-22 minutes. You can even skip chopping the chicken and grill the pieces whole.
- These can easily be baked as well at 400°F for 15-20 minutes.
- This recipe calls for pan frying over medium heat for 15-20 minutes or until internal temperature reaches 165F.
Never eat raw chicken. I highly recommend buying a meat thermometer to ensure a juicy chicken every time that isn’t too dry or under cooked.
What to Serve with the Greek Chicken?
- This is great with a bright vegetable such as green beans or broccoli.
- Don’t forget to make the dipping sauce, it goes really well with the chicken!
- For dessert try out this Paleo Orange Sherbet or some Peanut Butter Truffles.
Easy Weeknight Greek Chicken (Paleo, Whole30, AIP)
Ingredients
- 1.5 lb chicken breast
Marinade
- 1/4 cup lemon juice
- 2 tbsp olive oil
- 4-5 garlic cloves pressed or minced
- 2 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper omit for AIP
Dipping Sauce
- 1/2 cup plain dairy-free yogurt
- 1/2 avocado
- 1 tbsp lemon juice
- 1/2 tsp salt or more to taste
Instructions
- Chop up the chicken in one inch pieces.
- Mix all of the marinade ingredients in a bowl.
- Place the chicken in a ziploc bag or bowl. Pour the marinade on the chicken.
- Marinate the chicken for 30 minutes or up to 3 hours in the fridge.
- Heat up a frying pan with 1-2 teaspoons olive oil. When hot add the chicken and cook until internal temperature reaches 165F.
- Serve with a side of veggies or salad and enjoy!
Dipping Sauce
- Put all of the ingredients in a blender until smooth. Salt to taste.