Marinated Mediterranean Chicken

Marinated Mediterranean Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 0.33

    cup olive oil #1

  • 2

    Tablespoons lemon juice

  • 0.25

    cup balsamic vinegar

  • 3

    teaspoons minced garlic

  • 1

    teaspoon Dijon mustard

  • 1

    teaspoon Italian seasoning

  • 0.5

    teaspoon dried oregano

  • salt and pepper to taste

  • 1.5

    pounds boneless, skinless chicken breast

  • 1

    Tablespoon olive oil #2

  • Suggested Salad Fixings

  • Romaine or leaf lettuce

  • tomatoes

  • cucumbers

  • olives

  • crumbled feta cheese

  • torn mint leaves

  • balsamic or Greek dressing, or just olive oil and balsamic vinegar


Place chicken between two pieces of wax or parchment pape and pound with a kitchen mallet until thin (about 1/2 inch). In a bowl, whisk together oil #1, lemon juice, vinegar, garlic, dijon, Italian seasonings, oregano, salt, and pepper. Place chicken and marinade into a shallow dish (cover) or zipper storage bag. Massage to coat chicken. Place in refrigerator and marinade 2 -4 hours. Remove from refrigerator and discard marinade. Heat a large skillet over medium heat. Add oil #2. Cook chicken 5-7 minutes each side or until cooked through and lightly browned. Freezing Directions: Cook as directed above. Cool chicken on a plate. Cut into strips, divide into individual servings and place in quart freezer bags. Label and lay flat to freeze. TO SERVE: Thaw chicken. Reheat if desired or serve cold. Serve over favorite salad greens and top with suggested toppings (see ingredient list above).


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