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Lemon Chicken with Greek Salad

Written by Elizabeth Raybould
  • 45 minutes
  • 6

Lemon Chicken with Greek Salad that just hits differently. Once you taste it, you'll know!

See more from Natasha at elizabeth_raybould


  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon dried oregano
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts or thighs
  • salt and pepper, to taste
  • 2 cups grape tomatoes, halved
  • 1 cucumber, chopped into quarters then sliced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon dried oregano
  • salt and pepper, to taste


1. In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, and dried oregano. Add the chicken and refrigerate for up to 8 hours. You can skip marinating the chicken if you're short on time and just cook it right away.

2. Preheat your oven to 375ºF. Place chicken on a baking sheet and bake for 20-30 minutes depending on the size of your chicken.

3. While your chicken is cooking make your salad. In a medium-sized bowl, whisk together 2 tablespoons of olive oil, white wine vinegar, and oregano. Add the chopped tomatoes, red onion and cucumber and toss to coat. Add the feta cheese and toss it together. Season with salt and pepper to taste.

4. Remove chicken from the oven and serve with Greek Salad, warm pita, and tzatziki. Enjoy!

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