**Have you voted for my cupcake yet?**
I used to relish the time on the weekends to cook things that I didn’t have time to during the week. Homemade croissants, ravioli, super-deluxe-fancy cupcakes… now, those things are saved for extra days off, and weekends have been relegated to extra days off and weekends have been designated “cook delicious stuff for the week and work on grad school homework” days.
Last weekend, I made an Asian-style crockpot chicken which was decent, and delicious on rice, but not what we’d call “blog-worthy.” This weekend, I went back to my early cooking roots.
When I was in college and first really learning how to cook, there were three things I was good at making: Pizza chicken (kind of a chicken parmesan), baked pasta, and Greek chicken. I made these things so often that my one baking pan was permanently stained red from the pasta sauce, and my one big plastic bowl constantly had the scent of lemon and garlic thanks to marinating Greek chicken multiple times a week.
Five Ingredient Grecian Chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: roast grill entree chicken lemon Greek
Ingredients (6 servings)
- 1.5 pounds boneless skinless chicken breasts
- 1 cup fresh lemon juice
- 2 Tablespoons olive oil
- 2 teaspoons garlic powder
- 1 Tablespoon dried oregano
Combine all the ingredients except for the chicken.
Place the chicken in the lemon juice mixture and marinate for at least 1 hour, up to 4 hours.
Pre-heat the oven to 425*F, or pre-heat a grill.
Remove the chicken from the marinade.
Cook the chicken until done, about 20 minutes.
Yes, it’s that easy. I hesitate to even call this a recipe! I served the chicken nicely sliced with some roasted potatoes, but any vegetable would be delicious. Sometimes, really, simple is best.