This easy Greek chicken breast recipe with veggies is one of those recipes you want to add to your weekly menu every week, so tasty and very easy to make.
Leslie is one of those kids that love meat especially chicken and omg she could eat a whole chicken if I give it to her, that’s why I’m always trying new flavors to add to the chicken, I don’t want to get her bored with the same recipe every day.
How to make this easy Greek chicken breast recipe?
In a small bowl combine the oregano, allspices, cinnamon, minced garlic and olive oil, set aside. Trim and pat dry the chicken breast, pour the mix and squeeze half lemon juice and mix everything well.
Heat a cast-iron pan on low to medium heat.
Cook on both sides for 8 minutes or until an internal temperature of 165 F degrees.
Wait for 3-5 to slice the chicken breast.
The chicken breast could have a very delicious flavor if you leave it marinating for 10-15 minutes; honestly, I don’t have the time to wait more than 10 minutes, but you could let soak in all the Greek flavor for up to 2 hours in a bowl or even overnight.
Don’t forget to pat dry the chicken breast before adding the marinate, if you opted to marinate overnight pat dry again before cooking.
Why do you dry pat chicken breast before cooking and how I do it?
Because it promoted browning and crisping, when you unwrap your chicken from the package, pat chicken breast dry on all sides with a paper towel, that is going to help the chicken breast to absolve all the flavor once you put it in the hot pan.
How do I know when the cast iron pan is hot enough and ready for the chicken breast?
You have to preheat the cast iron pan on low to medium heat for 5-8 minutes until it’s uniformly heated. You can attentively hover your hand over the pan to feel when it’s hot enough and ready to go.
It is going to help with the chicken to not get sticky in the pan.
For how long should I cook this easy chicken breast in the cast iron pan?
The cooking time is going to be different depending on the thickness of your chicken breast, but in my case, the one I used to make this easy Greek chicken breast recipe took me 8 minutes from each side for the chicken breast to cook, using this cast-iron pan. But you could use a meat thermometer until the chicken reaches an internal temperature of 165 F degrees.
Why do I have to wait to slice the chicken breast after cooking it?
Because, If given the time to rest, the meat will lose less juice when you cut it and when you eat it, the meat will be juicier and tastier.
What about the mushrooms and other veggies in the bowl with the easy Greek chicken breast recipe?
For the mushrooms:
In the meantime, the chicken is cooking, heat a small pan on medium-low heat
Add olive oil; when the oil is hot enough add the mushrooms sauteed for a minute; add the onion powder salt and pepper and cook for 3 minutes, set aside.
To make the veggies bowl:
In two medium bowls add baby arugula, cherry tomatoes, cucumber, mushrooms and half of the chicken breast in each dish. If you like dressing or vinaigrette, don’t forget to add it.
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Chicken breast, oregano, allspice, cinnamon, minced garlic, olive oil, salt, and pepper are some of the ingredients used to make this delicious greek chicken breast recipe.
- For the chicken:
- 1 (6oz) chicken breast
- 1 teaspoon oregano
- 1/4 teaspoon allspices
- 1/8 teaspoon cinnamon
- 1/2 teaspoon minced garlic
- 2 Tablespoon olive oil
- salt and pepper
- For the mushrooms:
- 1 teaspoon olive oil
- 1/2 cup mushrooms, sliced
- 1/2 teaspoon onion powder
- salt and white pepper to taste
- For the bowl:
- 1 cup baby arugula
- 1/2 cup cherry tomatoes
- 1/2 cup English cucumber
1. In a small bowl combine the oregano, allspices, cinnamon, minced garlic and olive oil, set aside.
2. Trim and pat dry the chicken breast, pour the mix, and squeeze half lemon juice, mix everything well.
3. Heat a cast-iron pan on medium-high heat.
4. Cook on both sides for 8 minutes or until an internal temperature of 165 F.
5. Wait for 3-5 to slice the chicken breast.
For the mushrooms:
1. While the chicken is cooking, heat a small pan on medium-low heat
2. Add olive oil; when the oil is hot enough add the mushrooms sauteed for a minute; add the onion powder salt and pepper and cook for 3 minutes, set aside.
To make the veggies bowl:
1. in two medium bowls add baby arugula, cherry tomatoes, cucumber, mushrooms and half of the chicken breast in each dish.
- Make sure the pan is hot enought before putting the chicken breast.
- If you like dressing of vinaigrette just add it before eating.
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Amount Per Serving: Calories: 172Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 445mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 2g