CHICKEN, TOMATO AND BREAD CUBES WITH LEMON-OREGANO MARINADE
Who says kebabs are only for meat and veggies? Grilled cubes of bread soak up all the delicious flavors of the chicken, tomatoes, and marinade. Best of all, this dinner recipe takes less than an hour start to finish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Combine oil, lemon juice, oregano, and 1 teaspoon salt and 1/2 teaspoon pepper. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add chicken and toss to coat. Refrigerate 8 hours (or up to overnight).
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with chicken, others with tomatoes, and others with bread. Season with salt and pepper. Grill bread skewers for about 3 minutes, tomato skewers for 3 to 6 minutes, and chicken skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.
OREGANO CHICKEN
This is an easy recipe with good oregano flavor.
Provided by CSSTITCHES
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.
- Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 2.6 g, Cholesterol 76.1 mg, Fat 7.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.5 g, Sodium 418 mg, Sugar 0.9 g
LEMON-OREGANO CHICKEN
How to make the best grilled chicken breasts ever: 1. Marinate in sun-dried tomato vinaigrette with fresh oregano and sliced lemons. 2. Grill. (That's it!)
Provided by My Food and Family
Categories Chicken
Time 50m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Add dressing, oregano and 4 lemon slices to large resealable plastic bag; seal bag. Squeeze bag to release juices from lemon slices. Add chicken; seal bag. Turn to evenly coat chicken breasts. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard bag, marinated lemon slices and marinade. Grill chicken 5 to 7 min. on each side or until done (165°F), adding remaining lemon slices to the grill for the last 2 min.
- Serve chicken topped with grilled lemon slices.
Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
LEMON-OREGANO CHICKEN WITH VEGETABLE STACKS
The first time we dined at this popular Mediterranean restaurant, this entree was not on the menu. On a subsequent visit, however, Chef Maha described the dish and prepared it for us, saying it was going to be added soon. It was so delicious, with just a hint of lemon and wonderfully heady with oregano, that we asked her for the recipe. It's a superb way to serve chicken.
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place the chicken cubes in a shallow dish. Whisk together the lemon juice, wine, olive oil, oregano, salt, if using, and white pepper. Pour over the chicken. Cover and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 450 degrees F.
- Spread the potatoes in a shallow roasting pan. Roast for 15 minutes. Add the chicken with its marinade. Cover with foil and bake for 30 minutes. Uncover, stir the potato-chicken mixture, and continue to bake for another 15 minutes. Remove from the oven and let stand for 5 minutes before dividing among 4 heated dinner plates. Serve with a Vegetable Stack alongside.
- Place the carrot slices and squash strips in a vegetable steamer over simmering water. Cover and steam for 2 minutes. Add the snow peas to the steamer and continue to steam for another 1 to 2 minutes, until all the vegetables are crisp-tender.
- Divide the snow peas among the 4 dinner plates, arranging closely together lengthwise to form a flat base. Arrange the carrot slices on top of the snow peas and top with the strips of squash in the same direction as the snow peas. Serve hot.
LEMON CHICKEN OREGANO
This is a tasty, tender recipe that can be broiled in the oven or cooked on the grill.
Provided by ROSYRD
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 191.8 calories, Carbohydrate 2 g, Cholesterol 64.6 mg, Fat 9.5 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 1.7 g, Sodium 347.5 mg, Sugar 0.4 g
LEMON AND TOMATO CHICKEN
This is a fairly simple, absolutely delicious recipe that I adapted from a couple of Lemon Chicken recipes that I came across when I was feeling creative. The green beans were somewhat of an afterthought, but I felt that they worked very well in this mixture.
Provided by stealmystapler
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper, to taste. Then, heat the olive oil in a large pan and add the chicken. Saute on each side for about 4 minutes on medium heat, or until the chicken is no longer pink in the center. When it is cooked, remove it from the pan and set it aside.
- Add the garlic and onion to the pan and cook for about a minute on medium heat. Then, add the wine, lemon juice, sugar and salt and pepper and cook for about another minute, stirring frequently. Then, add the chicken broth and cook for about 4-5 minutes, or until the liquid is reduced by about half. Turn down the heat and add the tomatoes and green beans and simmer for about 5 minutes, or until the tomatoes are wrinkled and squishy. Add the chicken to the pan for the last minute or two to reheat it. This goes really well over hot cooked pasta.
LEMON-OREGANO MARINADE
This is perfect on our Chicken, Tomato and Bread Cubes with Lemon-Oregano Marinade kebabs.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- In a liquid measuring cup, combine marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.
LEMON-OREGANO CHICKEN
Looking for a quick but tasty dinner idea? Serve with rice pilaf and a nice vegetable or salad and you've got a recipe for success. Prep time includes marinating time.
Provided by SharleneW
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In large plastic food bag (or bowl), combine lemon juice, oil, oregano, garlic and pepper.
- Trim and discard excess fat from chicken.
- Rinse and place in bag.
- Seal and turn to mix chicken with marinade.
- Let stand 10 to 20 minutes, turning occasionally.
- (You can keep this in refrigerator up to 1 day in advance).
- Remove chicken from marinade and place pieces slightly apart on a rack in broiler pan.
- Reserve marinade.
- Broil about 6 inches from heat, turning as needed to brown evenly, until meat is no longer pink at bone (25 to 30 minutes), basting occasionally with reserved marinade.
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