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Greek Lemon Chicken Recipe

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“This is one of my family's summertime favorites…and it's so easy and delicious,” writes Dawn Ellen from Bishopville, South Carolina. Hard to believe just 5 simple ingredients can add up to such great Mediterranean flavor!

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4 Servings
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

1-1/4 cups Greek vinaigrette, divided
4 boneless skinless chicken breast halves (5 ounces each)
1 medium lemon, quartered
3 tablespoons sliced oil-packed sun-dried tomatoes
1/4 cup crumbled feta cheese

Directions

Pour 3/4 cup vinaigrette into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. Cover and refrigerate remaining vinaigrette for basting.
Drain and discard marinade. Grill chicken, covered, over medium heat for 4 minutes. Turn and baste with some of the reserved vinaigrette. Grill 4-5 minutes longer or until a meat thermometer reads 170°, basting occasionally.
Squeeze lemon wedges over chicken. Sprinkle with tomatoes and cheese. Yield: 4 servings.

Nutrition Facts: 1 chicken breast half equals 366 calories, 23 g fat (4 g saturated fat), 82 mg cholesterol, 679 mg sodium, 6 g carbohydrate, 1 g fiber, 30 g protein.

Greek Lemon Chicken published in Simple & Delicious May/June 2008, p35

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Reviews for Greek Lemon Chicken (5)

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Greek Lemon Chicken

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Reviewed on Jun. 01, 2009 by spamm

Ken's Salad Dressings has an awesome Greek dressing & marinade. I used that and it rocked!

Reviewed on May. 08, 2009 by joeltpeckham

Sounds great, and gives an alternative to baked chicken, however I am wondering if the Greek Vinaigrette referred to is a combination of olive oil, lemon, oregno, thyme, salt and pepper. Joel

Reviewed on May. 08, 2009 by ehlertn

What a great idea! I can't wait to try this version for a change in baked chicken!

Reviewed on May. 07, 2009 by drbgsbny

You can do this with a whole chicken as well. Mix the Greek vinaigretee and the juice of one lemon. Place the lemon inside the chicken and then pour the vinaigrette over the chicken and bake in a 350* oven for about 90 minutes or until 160* meat Themometer

Reviewed on Jun. 25, 2008 by cookinkylee

I made this recipe the other day. It had amazing flavor, and was extremely easy. I used sundried tomato vinaigrette and left out the sliced sundried tomatoes. Using the foreman grill it took 5 minutes flat! Couldn't ask for much more.

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Greek Lemon Chicken Recipe

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Ingredients