Garlic Lemon Chicken Breast

Nutrition · per serving

Steps

1. 1

   Pat the chicken breast fillets dry and mix thoroughly with lemon zest, lemon juice, chopped garlic, olive oil, oregano, salt, pepper, and chili flakes in a shallow bowl or freezer bag. Marinate for at least 10 minutes (or up to 30 minutes if time allows).

   2 pieces (approx. 300 g) Skinless chicken breast fillets1 tsp (from 1 lemon) Lemon zest, finely grated2 tbsp (approx. 30 ml) Lemon juice2 cloves (approx. 8 g) Garlic cloves, finely chopped1 tbsp (15 ml) Olive oil1 tsp Dried oregano1 tsp (approx. 5 g) Salt1/2 tsp Freshly ground black pepper1/4 tsp Chili flakes (optional)
2. 2

   While the chicken marinates, prepare the cherry tomatoes, red bell pepper, and red onion; roughly chop the parsley.

   200 g Cherry tomatoes, halved1 piece (approx. 150 g) Red bell pepper, seeded and sliced1 small (approx. 80 g) Red onion, sliced thinly15 g (heaped 1 tbsp) Fresh parsley, roughly chopped
3. 3

   Preheat a heavy skillet (cast iron or stainless steel) over medium-high heat for 2–3 minutes. Then add the olive oil for frying to the hot skillet and spread it around.

   1 tbsp (15 ml) Olive oil (for frying)
4. 4

   Remove the chicken breast fillets from the marinade, allowing excess marinade to drip off, and place the fillets in the hot skillet. Cook without moving for 3–4 minutes until a golden crust forms.

   2 pieces (approx. 300 g) Skinless chicken breast fillets
5. 5

   Flip the fillets and reduce the heat slightly; continue cooking for another 3–5 minutes until the chicken is cooked through (internal temperature approx. 74 °C or juices run clear, no pink). For thicker fillets, cover the skillet for 1–2 minutes.

   2 pieces (approx. 300 g) Skinless chicken breast fillets
6. 6

   Remove the chicken from the skillet and let it rest on a plate for 5 minutes (carryover cooking). In the still-hot skillet, add the prepared vegetables: red onion, red bell pepper, and cherry tomatoes and sauté for 3–4 minutes until the onions are soft and the tomatoes start to burst. Season with salt and pepper to taste.

   2 pieces (approx. 300 g) Skinless chicken breast fillets1 small (approx. 80 g) Red onion, sliced thinly1 piece (approx. 150 g) Red bell pepper, seeded and sliced200 g Cherry tomatoes, halvedto taste Salt and pepper to taste
7. 7

   Turn off the heat, mix the chopped parsley into the vegetables, and season with a squeeze of lemon juice and a teaspoon of olive oil.

   15 g (heaped 1 tbsp) Fresh parsley, roughly chopped2 tbsp (approx. 30 ml) Lemon juice1 tsp (5 ml) Extra virgin olive oil for drizzling
8. 8

   Slice the chicken breast fillets, plate them, and distribute the warm vegetables alongside. Garnish with lemon slices and sprinkle with additional freshly ground pepper if desired. Serve immediately.

   2 pieces (approx. 300 g) Skinless chicken breast fillets2–4 slices Lemon slices for serving

Origin & History

Lemon and garlic marinades have long been part of Mediterranean cuisine; they highlight light, fresh flavors for grilled or sautéed poultry. The combined cooking of vegetables and meat in one pan is a classic, time-saving approach in southern European regions.