Straight from the Mediterranean

Enjoy with a green salad.

Makes: 4 servings
Preparation time: 10 mins
Cooking time: 1 hour
Total time: 1 hour, 10 mins


  • 4 x 3oz Chicken breast
    Greek Lemon Chicken

    Greek Lemon Chicken

  • 2 lemons, divided
  • ¼ cup extra virgin olive oil
  • 1 large garlic cloves, minced
  • 2-3 tsp. dried oregano leaves
  • ¼ tsp. sea salt
  • ½ tsp. pepper
  • 1 medium red bell pepper, cut into 1 inch strips
  • 1 medium red onion, cut into 1 inch wedges
  • 8 oz. whole mushrooms


  • Preheat oven to 400F.
  • Zest one lemon to yield about 1 ½ tbsp. of zest.
  • Juice lemon to measure about 2 tbsp. lemon juice.
  • Mince garlic.
  • Combine lemon zest, lemon juice, garlic, salt and pepper. Mix well.
  • Place chicken in a baking pan and drizzle with a portion of the lemon mixture.
  • Cut bell pepper and red onion. Thinly slice remaining lemon.
  • Combine bell pepper, onion, mushrooms and lemon slices with remaining lemon mixture and toss to coat.
  • Arrange vegetables around chicken.
  • Bake 1 hour or until chicken is no longer pink in centre, brushing chicken and vegetables in pan juices after 30 minutes.