1 lb (455 g) boneless, skinless chicken breast, cut into 1-inch (2.5-cm) cubes 3 tbsp (45 ml) olive oil 2 tbsp (30 ml) lemon juice 1 tbsp (15 ml) red wine vinegar 1 tbsp (3 g) …
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Place into a medium bowl with the olives and toss with olive oil, vinegar, and oregano. Gently stir in the feta cheese. Taste for salt and add more if needed. For the Tzatziki combine the yogurt with the minced cucumber, …
In a large resealable plastic bag, add the lemon zest and juice, oregano, 1 1/4 teaspoons salt and 1 tablespoon of the oil. Massage the bag to combine the …
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Instructions. Pull the dill fronds from the stems; reserve 1/2 cup of the fronds for garnish. In a pot, combine the stems, chicken thighs and rice with the chicken broth and …
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This Greek Lemon Chicken recipe is also low carb, gluten free and dairy free. And yet, it’s pure comfort food, too. It’s bound to become a staple in your family!
Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan. Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne.
The lemon and oregano marinade/brine is simple to make and adds so much flavor to the chicken breasts, plus it keeps then tender and juicy. If you are looking for hot buffet food ideas this holiday season then this low carb, naturally gluten free Greek chicken is perfect for serving a crowd! Can I make this Garlic Greek Chicken for a crowd?
Cut the lemon into small chunks and arrange it around the chicken. Sprinkle over the dried oregano and then pour over the chicken broth. Remove the chicken and lemon pieces to a serving platter and mix the extra virgin olive oil with any juices that are left in the bottom of the pan.