Greek-Style Citrus & Herb Chicken Breast
This Mediterranean-inspired chicken breast is tender, juicy, and infused with fresh citrus and classic Greek herbs like oregano and thyme. It’s simple, vibrant, and versatile — great in wraps, salads, grain bowls, or served with roasted veggies and pita.
⏱️ Time Required:
Prep Time: 10 minutes
Marinate Time: 30 minutes to 4 hours
Cook Time: 15–20 minutes
Total Time: 45–60 minutes (including marination)
Ingredients:
For the chicken & marinade:
2 boneless, skinless chicken breasts (or 3 small)
2 tbsp extra virgin olive oil
Zest + juice of 1 lemon
Zest + juice of 1/2 orange
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp dried thyme (or 1 tsp fresh)
1/2 tsp salt (or to taste)
1/4 tsp black pepper
Optional: 1/4 tsp crushed red pepper flakes (for subtle heat)
Garnish:
Fresh parsley or dill
Lemon wedges for serving
Instructions:
1. Prepare the marinade
In a bowl or zip-top bag, mix olive oil, lemon zest and juice, orange zest and juice, garlic, oregano, thyme, salt, pepper, and red pepper flakes if using.
2. Marinate the chicken
Add the chicken breasts to the marinade and coat evenly.
Cover and refrigerate for at least 30 minutes, preferably 2–4 hours for maximum flavor.
3. Cook the chicken
Choose your preferred method:
A. Grill (recommended for flavor):
Preheat grill to medium-high.
Grill chicken for 6–8 minutes per side, or until internal temp reaches 165°F (75°C).
B. Pan-Sear:
Heat 1 tbsp olive oil in a skillet over medium heat.
Cook chicken 6–7 minutes per side until golden and fully cooked.
C. Oven Bake:
Preheat oven to 400°F (200°C).
Bake chicken in a small dish with extra marinade for 18–22 minutes, or until juices run clear and internal temp is 165°F.
4. Rest & serve
Let chicken rest 5 minutes, then slice.
Garnish with fresh herbs and lemon wedges.
Serving Ideas:
Over Greek salad or tabbouleh
With roasted potatoes or couscous
Sliced into a wrap with tzatziki
Alongside grilled veggies and pita.
Tips & Notes:
Pound chicken breasts lightly to even thickness for faster, more even cooking.
Don’t over-marinate — the citrus can start to “cook” the meat if left too long.
Add a yogurt-tahini sauce or tzatziki on the side for extra creaminess.
❓ Frequently asked questions FAQs:
Q: Can I use chicken thighs?
A: Yes! Boneless thighs are juicier and also work great with this marinade.
Q: Can I make this ahead?
A: You can marinate up to 8 hours ahead. Cooked chicken keeps well in the fridge for 3 days.
Q: Can I freeze it?
A: Yes — marinate, then freeze raw chicken in a zip bag. Thaw and cook as directed.
Nutritional Information
Calories: 260
Protein: 30g
Fat: 14g
Carbs: 3g
Sugar: 1g
Sodium: 430mg