This one pan, healthy, low-carb meal is perfect for both busy weeknights AND company! It tastes fancy but it's easy to make! Juicy, tender chicken in just minutes. It's an amazing meal everyone will love!
Mix the lemon juice, olive oil, oregano, salt and pepper in a bowl.
¼ cup lemon juice, 2 tablespoons olive oil, 1 teaspoon dried oregano, ¼ teaspoon salt, ½ teaspoon pepper
Pour the marinade into a large ziplock bag. Add the chicken breasts, close the bag squeezing most of the air out, and squish the chicken around a little to get it all coated. Place the bag in the refrigerator for one to two hours.
4 boneless skinless chicken breasts
One hour prior to serving:
Preheat the oven to 375 degrees. Place chicken in a baking dish, top with the feta and green onions and place in the oven.
½ cup feta cheese crumbles, 1 tablespoon chopped green onions
While the chicken is cooking, combine the tomato, onion, olives, and parsley to make the mediterranean-style salsa. (optional step)
2 large tomatoes, chopped, ½ cup chopped red onion, ½ cup sliced black olives, 2 tablespoon finely chopped parsley (for color)
Cook for about 30-40 minutes, until the chicken is done.
Serve the lemon feta chicken topped with the optional tomato, onion, and olive mixture.
Video
Notes
Try to choose chicken cuts that are about the same size and thickness for the most even cooking.
Chicken is done when the internal temperature is 165 degrees (check with an instant read meat thermometer).
After baking, let the chicken rest for 5-10 minutes under tented foil for the juices to redistribute and give you the best texture.
Over-marinating can cause the chicken to break down too much, so if your chicken turns out mushy, try marinating for a shorter time period the next time.