Lemon Herb Chicken Recipe

Servings: 4

 Ingredients:

4 boneless, skinless chicken breasts (or thighs)

2 tablespoons olive oil

2 tablespoons lemon juice (freshly squeezed)

1 tablespoon lemon zest

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme (or Italian seasoning)

Salt and black pepper, to taste

Optional garnish: fresh parsley, lemon wedges

 Instructions:

1. Prepare the Chicken:

Pat the chicken dry with paper towels.

If breasts are thick, pound them to an even thickness (about 1 inch) for even cooking.

2. Make the Marinade:

In a bowl, mix:

Olive oil

Lemon juice

Lemon zest

Garlic

Oregano

Thyme

Salt & pepper

3. Marinate (Quick Version):

Place chicken in the bowl and coat well.

Let it marinate for 5–10 minutes while you preheat the pan (or up to overnight in the fridge for stronger flavor).

4. Cook the Chicken:

Heat a large skillet or grill pan over medium-high heat.

Add a splash of olive oil if needed.

Cook chicken for 5–6 minutes per side, or until golden brown and internal temp hits 165°F (75°C).

5. Rest and Serve:

Remove from heat and let chicken rest for 2–3 minutes.

Slice and serve with your favorite sides (rice, roasted veggies, salad).

 Serving Ideas:

Over a bed of couscous or quinoa

With roasted potatoes and green beans

Chopped into a salad with feta and olives

In wraps or pitas with tzatziki sauce