Lemon Oregano Chicken with Tomato Salad

Author: Canadian Living

Before: The original recipe's marinade (more than needed) has 1/2 cup (125 mL) oil. The dish has 1/2 cup (125 mL) feta cheese for garnish. After: This lightened-up version reduces oil, feta and olives. In season, use 2 tbsp (25 mL) chopped fresh oregano instead of the dried.

  • Portion size 4 servings

Ingredients

  • 4 boneless skinless chicken breast
  • 2 cups grape tomato quartered
  • 2 cups cherry tomato quartered
  • 1/4 cup slivered black olive
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons crumbled feta cheese
Lemon Oregano Merinade:
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

Lemon Oregano Marinade: In large bowl, whisk together lemon juice, oil, oregano, garlic, salt and pepper; transfer 1 tbsp (15 mL) to small bowl. Set aside.

Place chicken between plastic wrap; pound with meat pounder or bottom of heavy saucepan to generous 1/4-inch (5 mm) thickness. Add to large bowl of marinade, turning to coat. Cover and refrigerate for 15 minutes. (Make-ahead: Refrigerate for up to 8 hours.)

Meanwhile, add tomatoes and olives to small bowl; toss to coat lightly. Let salad stand for 15 minutes.

In large skillet, heat oil over medium-high heat; fry chicken, in 2 batches and turning once, until no longer pink inside, about 8 minutes. Transfer to warmed platter. Spoon tomato salad over top; sprinkle with feta.

Nutritional facts <b>Per serving:</b> about

  • Sodium 328 mg
  • Protein 32 g
  • Calories 242.0
  • Total fat 11 g
  • Cholesterol 82 mg
  • Saturated fat 2 g
  • Total carbohydrate 4 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Oregano Chicken with Tomato Salad