One of my favourite meals is Greek lemon potatoes. I love their lemony garlicy noms. I had a craving recently, but am watching my waistline at the moment so decided to bake some Greek style chicken to serve with a side of (or on top of) quinoa tabouleh as a delicious and healthy dinner. This was so easy to throw together and we adored the flavour. Scoring the chicken means that the marinade can permeate it more fully. The chicken was moist and tasted so good. This recipe will go down in your list of regular go-to meals.
- Rind and juice of 1 lemon
- 3 garlic cloves, minced
- 1 tsp honey
- 1 tsp dijon mustard
- 1 tsp dried oregano
- 4 lean chicken breasts.
You could add the juice of a second lemon and throw some peeled and halved baby potatoes in to the mix to make Greek Chicken and potatoes, which would be beautiful. Capsicum could go well in this mix, too. Adding paprika and topping with feta and/or olives would also be nice spins.
- Mix all ingredients bar the chicken in a casserole dish.
- Score chicken breasts and add t the marinade, spooning it over the top. Cover with cling wrap and marinate for at least 30 minutes. Meanwhile, preheat your oven to 200 degrees C / 390 degrees F.
The Dragon did the scoring - I would call this slicing more than scoring technically, but it certainly did the job :)
- Bake the chicken in the marinade for 30 minutes or until cooked through, basting once in the process to ensure it remains moist.
- Serve with any side you like! We chose quinoa tabouleh (recipe here) because we love it and it was easy to make while the chicken baked. We had it for two nights - the first night on the side and the second on top :)
Our Take Aways
The chicken was moist and delicious. It went really well with the tabouleh due to the tie in of the lemon juice, but would go well with asparagus, blanched broccoli, salad or any other side that you enjoy. Given how easy it is, I suspect we will make it regularly. Marinating it the night before would make it a great post gym dinner.