Greek Lemon and Herb Chicken
This Greek Lemon and Herb Chicken is a great dish to make ahead and store in the freezer to whip out for a quick-win dinner. It’s really tasty and versatile and can be served in pittas with hummus and salad as described below, added to salads, or, for a treat, with wedges or chips alongside. Easy and delicious.
PREP: 5 MINS
COOK: 10 MINS
- ½ cup (110g) Greek yogurt
- juice of 1 lemon
- 1 tsp frozen chopped chili
- 1 tsp frozen chopped garlic
- 1 tsp paprika
- 1 tsp dried oregano
- 4 skinless, boneless chicken breasts, cut into bite-sized pieces low-calorie cooking spray
- salt and freshly ground pepper
How To Make Greek Lemon and Herb Chicken
Lighter Serve: Pitta bread, shredded iceberg lettuce, sliced tomatoes, and hummus
Family Serve: As above, with Skin-On Chips on the side
- Put the yogurt, lemon juice, chili, garlic, paprika, and oregano into a large bowl, season with salt and pepper, and stir to combine.
If you are making this to serve now, add the cut-up chicken to the bowl and stir to combine with the marinade. Cover and set aside in the fridge to marinate for at least 30 minutes. Once marinated, remove the chicken from the marinade and shake off any excess. Spray a frying pan with low-calorie cooking spray, place over medium heat and fry the chicken for 5–10 minutes, turning occasionally, until cooked through. Serve hot.
Place the raw chicken pieces in a large, labeled, freezer bag and pour over the marinade. Massage the bag with your hands to make sure the chicken is well coated, then seal the bag, expelling any air, and freeze flat for up to 3 months.
TO COOK FROM FROZEN
Remove the bag from the freezer and leave it to completely defrost in the fridge, ideally overnight. Once defrosted, remove the chicken from the marinade (don’t worry if it looks like the marinade has split in the freezer) and cook in a large frying pan over medium heat for 5–10 minutes, turning occasionally, until cooked through. Serve hot.