Easy Greek Lemon Chicken

Greek Lemon Chicken is a zest of sweetness with a hint of summer all in one pan! This chicken is made with a handful of ingredients and easy-peazy.

Greek food is fresh, bright and has tons of flavor! Try these authentic favorites like this Gyros, Salad and Pasta Salad.

Greek Lemon Chicken in a cast iron skillet.

Greek Lemon Chicken

Easy Greek Lemon Chicken is a quick and healthy meal you’re going to want to make all the time!  It takes just a few spices, some garlic, lemon and olive oil, that’s it!  Greek Chicken is the most delicious chicken, the roasted lemon wedges adds zing and freshness. The lemons also create the most delicious sauce!  The roasted lemons combines with the pan juices and olive for a deep complex intense flavor. You are going to love it!

The tender chicken is going to melt in your mouth. The spices and lemons create a flavor and sauce that is amazing spooned over rice, mashed potatoes or roasted vegetables. Your whole family is going to love the taste and you are going to love how easy it is. Perfect for a busy weekday or lazy weekend.  Plus, it looks almost as beautiful going into the oven as it does coming out!

Ingredients for Lemon Chicken

Simple, but packed with flavor, you are going to be blown away by how easy and delicious this is. So let’s get cooking.

  • Chicken Thighs: Bone in and skin on.
  • Olive Oil: Adds incredible flavor and helps the chicken cook.
  • Garlic: Freshly minced.
  • Salt and Pepper:This is to taste, I used Kosher salt.
  • Dried Oregano: A staple in greek cooking.
  • Crushed Red Pepper: Adds bit of heat.
  • Dried Thyme: Thyme works great with chicken.
  • Lemons: You will need 2 lemons, one for cutting up and one for zesting and juicing.

Let’s Make Easy Lemon Chicken!

The marinade itself couldn’t be any easier to make. The secret flavor you’ll crave comes from the lemon wedges that roast along side the chicken. Everything cooks in one pan for easiness and quick clean up.

  1. Preheat: Preheat oven to 375 degrees.
  2. Mix: Add the chicken thighs, olive oil, garlic, salt, pepper, organo, crushed red pepper, thyme, lemon juice and zest in a large bowl together and combine well.
  3. Pan: Place the chicken thighs in your cast iron skillet skin side up.
  4. Combine: Toss the lemon wedges in the leftover marinade and add to the skillet in between the chicken pieces.
  5. Cook: Roast for 35-40 minutes or until browned and crispy

Unclose picture of the spices on the Greek Lemon Chicken.

Tips and Variations for the Best Chicken

This greek lemon chicken is so easy and forgiving. It is hard to mess up. I love dishes like that. You can’t go wrong with this zesty, bright chicken dinner.

  • Chicken: Using chicken thighs with the bone and skin on will create the juiciest and most tender chicken. You can use chicken breasts too. I recommend cutting the breasts so they are even thickness. That way they will cook more evenly. Chicken legs would also work.
  • Marinate: You can marinate the chicken for up to 5 hours before cooking it if you would like. It will intensify the flavors that much more.
  • Garlic: If you can use fresh garlic you will not regret it. It will give a better flavor.
  • Serve it with: Make it a middle eastern night to remember and serve it with Homemade NaanHummus,  and this yummy Greek Spinach Pasta.
  • Store: Keep leftovers in an airtight container for up to 5 days. Reheat in the microwave.

What Makes Greek Food Greek?

Greek food and Mediterranean food share many of the same characteristics, but there is a difference. Even if it is subtle. The base of greek food consists of wheat, olives and wine.  It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include pasta, cheeses, lemon juice, herbs, olives, and yogurt.

It should be noted here that American greek yogurt, is nothing like true greek yogurt. Bread is usually made of wheat and other grains,such as barley.  Common dessert ingredients include nuts, honey, fruits, and filo pastries. Greece’s climate is perfect growing for olive and lemon trees, producing two of the most important elements of Greek cooking.  Herbs and spices that are popular include garlic, basil, oregano, thyme and mint.

Greek Lemon chicken on a plate, and cut by a fork.

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Easy Greek Lemon Chicken

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Easy Greek Lemon Chicken is made with just a handful of ingredients in a cast iron skillet along with roasted lemon wedges that make an easy pan sauce.
Course Dinner, Main Course
Cuisine Greek
Keyword greek lemon chicken, lemon chicken
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 5 Chicken Thighs
Calories 359kcal
Author Alyssa Rivers

Ingredients

  • 5 chicken thighs bone in and skin on
  • 1/4 cup olive oil
  • 3 garlic cloves minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon dried thyme
  • 2 lemons one cut into wedges and one juiced and zested

Instructions

  • Preheat your oven to 375 degrees.
  • Add the chicken thighs, olive oil, garlic, salt, pepper, oregano, crushed red pepper, thyme, lemon juice and zest in a large bowl together and combine well.
  • Place the chicken thighs in your cast iron skillet skin side up.
  • Toss the lemon wedges in the leftover marinade and add to the skillet in between the chicken pieces.
  • Roast for 35-40 minutes or until browned and crispy.

Video

Notes

Updated on February 21, 2021

Originally Posted on April 12, 2017

Nutrition

Calories: 359kcal | Carbohydrates: 5g | Protein: 19g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 323mg | Potassium: 298mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 23.4mg | Calcium: 24mg | Iron: 1.2mg




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Almond Joy Granola Bites


These Almond Joy Bites are delicious, bite-sized treats that pack in the healthy fats and wholesome grains. They are a great way to start the day. Or grab a few later for an afternoon snack!  Related Recipes: Homemade Chewy Peanut Butter Granola Monster Cookie Granola Quick & Easy Vanilla Almond Granola Ingredients  1/2 cup almond […]

The post Almond Joy Granola Bites appeared first on Something Swanky.



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Farro and Roasted Vegetable Bowl with a Fried Egg

Farro and Roasted Vegetable Bowl with a Fried Egg

Veggies, grains and an egg on top is always a quick and easy go-to for me! I find mealtime can either be really enjoyable or really stressful, especially when you need to feed a family. Part of my mission for #choosinghappy in my kitchen is having simple recipe ideas that can be thrown together when I don’t have much time, but want to avoid ordering out 🙂 I also love using ingredients where you can really taste the quality with every bite. You can’t go wrong with this type of grain and veggie combo, but I do have a few favorites I like to add that really bring the whole dish together 🙂 

To start off, I have a new love for farro. I cook it in vegetable broth for extra flavor and it’s one of my favorite grains. Hummus is also a quick option when I don’t have time to make a tahini sauce (which is also delish!). I love all roasted veggies and I change them up often. That way I don’t feel like I am eating the same thing all the time. Lastly I am a HUGE fan of  Happy Egg Free Range Blue and Brown Heritage Breed eggs. I’ve talked about these before on here, but they are farmer’s market quality eggs you can get locally and you can really taste the difference these creamy, amber yolks make in your recipes. All of the hens on Happy Egg’s family farms get to roam on over 8 acres of pasture year-round, which is especially important considering most offerings at the grocery store come from hens that never get to go outside!

Their motto is “choosing happy,” and if I think about my top ways for choosing happy in the kitchen it comes down to easy, flavorful and balanced meals. I like when meals come together quickly, but are also made up of versatile, nourishing foods I can feel great about serving to my family. It doesn’t have to be fancy! Just like this dish, you’ve got veggies, grains and protein for a well-rounded meal. The happiness part mostly comes from sitting down and enjoying it with my family! 

Farro and Roasted Vegetable Bowl with a Fried EggFarro and Roasted Vegetable Bowl with a Fried Egg

Farro and Roasted Vegetable Bowl with a Fried Egg

2020-08-09 18:43:37

  1. 1/2 cup farro
  2. 1 1/3 cup of vegetable broth
  3. broccoli florets
  4. cauliflower florets
  5. diced carrots
  6. olive oil
  7. garlic powder
  8. sea salt and pepper
  9. hummus
  10. microgreens
  11. Happy Egg Free Range Blue and Brown Heritage Breed Eggs
  1. preheat the oven to 375F
  2. add the broccoli, cauliflower and carrots to a baking sheet.
  3. toss with olive oil, sea salt, pepper and garlic powder and bake for 20-25 minutes until fork tender.
  4. add the Farro and vegetable broth to a small pot. bring to a boil, and the cover and turn the heat to low. simmer for 10 minutes.
  5. remove form heat and allow to stand for 5 minutes.
  6. fluff with a fork and drain any excess liquid. set aside.
  7. in a pan, add a oil or butter and fry one egg (or more for multiple servings)
  8. add the roasted vegetables, Farro and a dollop of hummus to a plate. top with a fried egg and micro greens.

Spinach for Breakfast https://www.spinach4breakfast.com/

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Buddha Bowl

This Vegan Buddha Bowl is loaded with colorful raw summer vegetables, whole grains, good fats, and topped with a tangy creamy balsamic dressing. Make adjustments to use up whatever vegetables you have on hand and enjoy this delicious vegan meal for lunch or dinner all summer long!

It’s summer time and there is an abundance of fresh produce ready to be eaten! A great way to enjoy all those vibrant vegetables is in a Buddha Bowl! For more well balanced meals, try my favorite Poke Bowl, Cilantro Lime Chicken Salad, Summer Cobb Salad, and Asian Turkey Lettuce Wraps.

A large Buddha Bowl with spinach, quinoa, carrots, cucumbers, tomatoes, chickpeas, and avocado with a jar or dark creamy dressing to the side.

VEGAN BUDDHA BOWL

If you’d like to eat a more balanced diet, start making Buddha Bowls! They are so easy to throw together, taste awesome, and make you feel so good. They are so versatile but here is a my fresh garden version that is loaded with raw crisp veggies, chickpeas, quinoa, spinach, basil, and topped with a yummy creamy balsamic dressing.

WHAT IS A BUDDHA BOWL?

A buddha bowl is a plant-based one-dish meal. It is usually made and served in a large bowl and consists of: a whole grain, greens, protein (usually vegan), vegetables, toppings, and a sauce. Some might also refer to it as a bliss bowl, power bowl, glow bowl, hippie bowl,…

A true Buddha bowl is vegetarian and typically vegan since Buddhists follow a plant-based diet but you will find that some “buddha bowls” have meat.

Various size bowls of vegetables, quinoa, seeds, chickpeas, and dressing.

WHERE DID BUDDHA BOWLS GET THEIR NAME?

It is thought that the name might come from the fact that people would place food into Buddha’s bowl as a donation as he walked the streets.

It could also possibly be called this because balance is an important Buddhist concept and this dish is a balanced meal of vegetables, protein, and healthy fats.

The large stuffed bowl, resembling Buddha’s belly could also be a reason.

A close up shot of chickpeas and vegetables in a bowl.

HOW TO MAKE A BUDDHA BOWL:

COOK THE QUINOA:

  • Place water and quinoa in a 2 quart pot and bring to a boil over medium high heat. Reduce heat to low, stir in salt, and allow to simmer for about 15 minutes or until a white tail appears around the grains.
  • Remove from heat, cover with lid, and let sit for 5 minutes. Fluff and then serve or refrigerate.

MAKE THE CREAMY BALSAMIC DRESSING:

  • Puree all dressing ingredients together in a blender or with an immersion blender until smooth. Place in jar and refrigerate until ready to use.

ASSEMBLE THE BOWLS:

  • Assemble bowls with spinach, quinoa (warm or cold), chick peas, carrots, cucumbers, tomatoes, avocado, sunflower seeds, and basil. Drizzle with dressing and serve.

BUDDHA BOWL SAUCE:

You can really use any dressing or sauce for a buddha bowl. Some of my favorites are: tahini dressing, Creamy Cilantro Lime Dressing, pesto, a drizzle of plain olive oil, or this Creamy Balsamic Dressing.

To make this bowl completely vegan, use a vegan mayonnaise or yogurt. Regular mayo and Greek yogurt work great too.

Smooth creamy balsamic dressing in a jar with a spoon dripping dressing back into the jar.

WHAT ELSE CAN YOU PUT IN A BUDDHA BOWL?

Honestly, you can put whatever you heart desires into that bowl. Here are some ideas so you can make more Buddha Bowls:

  • Grains: brown rice, quinoa, barley, farro, bulgur wheat…
  • Greens: spinach, romaine, spring greens, arugula, kale…
  • Vegetables: these can be raw, steamed, or roasted- sweet potatoes, broccoli, radish, cabbage, bell peppers, onions, beets, tomatoes, carrots, cucumber, peas, corn…
  • Plant Based Proteins: Beans, lentils, chickpeas, tofu, tempeh, edamame…
  • Toppings: nuts, seeds, dried or fresh fruit, herbs…
  • Fats/Dressings: olive oil, avocado, hummus, pesto, tahini, peanut sauce…

A salad of spinach, cucumbers, grape tomatoes, carrot ribbons, avocado, chickpeas, and quinoa all mixed together.

HOW TO MEAL PREP:

If you are not planning on serving all 4 bowls in one sitting, you can store the remaining ingredients in the fridge in large 64 ounce jars.

Place ingredients into the jars in this order: dressing, quinoa, carrots, cucumber, tomatoes, and spinach. I recommend adding avocado just before serving since they brown. The sunflower seeds can be placed in the top of the jar but can get a little soft so I would add those just before serving as well so you get maximum crunchy texture.

 

A raw vegetable Vegan Buddha Bowl made up of with spinach, carrots, avocado, chickpeas, grape tomatoes, cucumbers, quinoa, basil, sesame seeds, and a creamy balsamic dressing.

MORE QUINOA SALAD RECIPES YOU’LL LOVE:

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Vegan Buddha Bowl

This Vegan Buddha Bowl is loaded with colorful raw summer vegetables, whole grains, good fats, and topped with a tangy creamy balsamic dressing. Make adjustments to use up whatever vegetables you have on hand and enjoy this delicious vegan meal for lunch or dinner all summer long!
Course Main Course
Cuisine American
Keyword Buddha Bowl
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 452kcal
Author Melanie Dueck

Ingredients

For the Quinoa:

  • 1 cup quinoa
  • 2 cups water
  • 1/2 teaspoon salt

For the Bowl:

  • 8 cups baby spinach
  • 1 1/2 cups grape tomatoes halved
  • 1 English Cucumber sliced
  • 1 can chick peas drained and rinsed
  • 1 large avocado sliced
  • 4 carrots peeled
  • 1/4 cup sunflower seeds
  • 8 basil leaves chopped

For the Creamy Balsamic Dressing:

  • 3 tablespoons olive oil
  • 3 tablespoon balsamic vinegar
  • 3 tablespoon vegan mayonnaise or plain yogurt
  • 1 teaspoon Dijon mustard
  • 1 clove garlic
  • 1/4 teaspoon kosher salt
  • Fresh cracked black pepper

Instructions

For the Quinoa:

  • Place water and quinoa in a 2 quart pot and bring to a boil over medium high heat. Reduce heat to low, stir in salt, and allow to simmer for about 15 minutes or until a white tail appears around the grains.
  • Remove from heat, cover with lid, and let sit for 5 minutes. Fluff and then serve or refrigerate.

For the Dressing:

  • Puree all dressing ingredients together in a blender or with an immersion blender until smooth. Refrigerate until ready to use.

For assembling the bowls:

  • Assemble bowls with spinach, quinoa (warm or cold), chick peas, carrots, cucumbers, tomatoes, avocado, sunflower seeds, and basil. Drizzle with dressing and serve.

Nutrition

Calories: 452kcal | Carbohydrates: 49g | Protein: 12g | Fat: 25g | Saturated Fat: 3g | Sodium: 560mg | Potassium: 1323mg | Fiber: 11g | Sugar: 8g | Vitamin A: 16477IU | Vitamin C: 35mg | Calcium: 136mg | Iron: 5mg

 

 



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