Greek Chicken

This is a recipe that my older son loves. We spent two weeks in Greece a couple of years ago, and this is my quickie version of their delicious chicken. It’s heart healthy too!

GFCF/SF

All ingredients are organic

Serves 4

4 skinless, boneless chicken breasts, rinsed, fat removed
Juice of 2 lemons
¼ cup olive oil + more for cooking
2 T dried Greek oregano
Sea salt and pepper

1. Preheat the oven to 375° with either an oven grill pan or an oven safe sauté pan.

2. Place the chicken in between two pieces of unbleached waxed paper. Using a meat pounder, or ladle, pound the breasts until they are even in thickness and about ½” thick. Season with salt and pepper.

3. Brush pan with about 1 T olive oil, then place the chicken breasts on it. Cook for 3 minutes, then flip. Cook for another 4 minutes.

4. While the chicken in cooking, combine lemon juice, oregano and olive oil in a small bowl. Whisk to combine.

5. Remove chicken from oven and immediately pour lemon juice mixture over. Serve with lemon potatoes.

Enjoy!