I started gardening this year! Previously I’ve wasn’t even able to keep a cactus alive, but I’m happy to say that it’s been almost 2 months and most of my plants are still alive! I’ve even got some ripe grape tomatoes! But the best thing about my own little garden is having fresh herbs to use. It’s so nice to be able to pick a handful of herbs for recipes like this one. While the original recipe called dried herbs, I used fresh because I had them on hand.
A friend recommended this dish to me, and I’m so glad she did! This chicken is delicious. It’s extremely flavorful, comes together quickly, and will go with a variety of dishes. I served this with Herb Orzo Salad, but it would also be great with Greek Salad.
Adapted from The Lemon Bowl
- 3 lbs boneless, skinless chicken breasts, cut into 2″ chunks
- 1/4 cup olive oil
- 1 lemon, zested and juiced
- 8 cloves garlic, minced
- 2 tsp sea salt
- 2 tsp red chili flakes
- 1 Tbsp fresh mint, minced
- 1 Tbsp fresh oregano, minced
In a large ziplock bag, add chicken. In a small bowl, whisk the remaining ingredients together and pour over the chicken. Seal the bag and let marinate in the fridge for at least 30 minutes, or up to 12 hours.
Heat a large skillet over medium-high heat. Add the chicken in a single layer in the pan and sauté for a few minutes on each side, or until the chicken has browned. Remove from pan and serve.