Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 4 cloves garlic (minced)
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon lemon zest (optional)
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½–1 teaspoon salt (to taste)
- 1 tablespoon chopped fresh parsley (for garnish)
👩🍳 Step-by-Step Instructions
1️⃣ Make the Marinade
In a bowl, mix:
- Olive oil
- Lemon juice & zest
- Minced garlic
- Oregano
- Paprika
- Salt & pepper
2️⃣ Marinate the Chicken
Coat chicken well with the marinade.
Cover and refrigerate for at least 30 minutes (2–4 hours for deeper flavor).
3️⃣ Cook the Chicken
Pan Method:
Heat a skillet over medium heat.
Cook chicken 5–7 minutes per side until golden and fully cooked (internal temp 165°F / 75°C).
Oven Method:
Preheat oven to 400°F (200°C).
Bake for 20–25 minutes until cooked through.
Grill Method:
Grill 5–6 minutes per side until nicely charred.
4️⃣ Rest & Serve
Let chicken rest 5 minutes before slicing.
Garnish with fresh parsley.
🍽 Serving Ideas
- With Greek salad
- Inside pita bread with tzatziki
- Over rice or quinoa
- With roasted potatoes
- Meal prep bowls with veggies
