Mediterranean Diet Lemon Pepper Chicken
Experience the vibrant flavors of the Mediterranean with this Lemon Pepper Chicken recipe, a nutritious and delectable meal that's perfect for fans of the Mediterranean diet. Tender, golden-browned chicken breasts are infused with a zesty marinade of fresh lemon juice and zest, garlic, and fragrant herbs like oregano and thyme, then oven-baked to juicy perfection. Crowned with a colorful medley of cherry tomatoes, briny kalamata olives, creamy feta cheese, and a sprinkling of fresh parsley, this dish is as visually stunning as it is mouthwatering. Ready in under 40 minutes, it's a healthy and flavorful dinner option ideal for busy weeknights or casual gatherings. Packed with keywords like "Mediterranean diet," "lemon pepper chicken," and "healthy chicken recipe," it's a must-try that will transport your taste buds straight to the sun-soaked coasts of the Mediterranean.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 whole lemon
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic cloves
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley
- 1 cup cherry tomatoes
- 0.5 cup kalamata olives
- 0.5 cup feta cheese
Instructions
Preheat oven to 400°F (200°C).
Zest the lemons and then juice them. Reserve the zest and juice separately.
In a small bowl, combine the lemon zest, lemon juice, olive oil, minced garlic, black pepper, salt, oregano, and thyme. Mix well.
Place the chicken breasts in a large bowl or plastic bag. Pour the lemon pepper marinade over the chicken and ensure the chicken is well coated. Let it marinate for at least 10 minutes or up to 30 minutes in the refrigerator.
While the chicken is marinating, chop the parsley and halve the cherry tomatoes.
Heat a large oven-safe skillet over medium-high heat. When hot, add a small drizzle of olive oil.
Sear the marinated chicken breasts in the skillet for about 2-3 minutes on each side until they are golden brown.
Transfer the skillet with the chicken to the preheated oven and bake for 15-20 minutes or until the internal temperature of the chicken reaches 165°F (75°C).
Remove the skillet from the oven and let the chicken rest for a few minutes.
Serve the chicken topped with chopped parsley, halved cherry tomatoes, kalamata olives, and crumbled feta cheese. Optionally, drizzle with a little more olive oil and squeeze additional lemon juice on top if desired.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 5138 mg | 223% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 6.9 g | ||
| Protein | 230.2 g | 460% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 662 mg | 51% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2486 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
