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Lemon Oregano Chicken
Quick and easy to make with a few simple ingredients, this lemon oregano chicken is perfect for an easy weeknight meal.
Course Main Course
Cuisine American
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Marinating time 30 minutes minutes
Total Time 20 minutes minutes
Servings 2 servings
Calories 451kcal
- 2 chicken breasts
- ½ teaspoon salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- juice and zest of 1 lemon
- 1 garlic clove (minced)
- 1 tablespoon oil for cooking
- 1 tablespoon butter
Season the chicken breasts with salt and pepper.
Mix together the olive oil, oregano, lemon zest and juice.
Pour the marinade over the chicken, using your hands to coat. Alternatively you can place everything in a ziplock bag. Let marinate for 30 minutes.
Heat the oil and butter on a medium high heat.
Add the marinated chicken breasts and cook on each side for 6 to 8 minutes until cooked through.
Rest for 5 minutes before slicing and serving.
- Don't marinate the chicken for more than two hours as the acid in the lemon juice will start to break down the chicken.
- Let the chicken come up to room temperature before cooking. If you are marinating it for less than 1 hour, you can let it sit at room temperature.
Calories: 451kcal | Carbohydrates: 6g | Protein: 24g | Fat: 37g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 704mg | Potassium: 347mg | Fiber: 2g | Sugar: 1g | Vitamin A: 302IU | Vitamin C: 29mg | Calcium: 51mg | Iron: 2mg