Greek Chicken made with lemon zest, lemon juice, garlic, amazing seasonings and vegan chicken. Topped with olives, parsley and so delicious. Serve alone as it is or with Greek Lemon Potatoes and of course Tzatziki Sauce for an amazing meal. It is a keeper that comes together really fast and will deliver big flavor in each and every bite.
Reasons to love this Greek Chicken
The marinade is so easy to whip up. Just combine, whisk, ready.
Big flavors in no time. It takes only 20 minutes to marinate your chicken.
We do everything on the stove, no oven or fancy equipment is involved.
The topping for the Greek Chicken from olives and fresh parsley really lets all the flavors shine.
See my step by step pictures and you know this is dish that everyone can’t have enough of it.
The result is so juicy, tender and seriously so good.
What you need for this Greek Chicken Recipe
You will need a freezer bag that is large enough for 4 medium chicken filets. Otherwise use a bowl that has enough space.
Chicken: I use vegan chicken and I have 4 filets so I don’t use pieces. Which will taste great as well, but I find filets just tastier. You can leave them as whole or cut in stripes. Just a matter of preference. If you use bigger filets, you might need more marinade.
Olive oil: this is essential for our marinade and it adds so much flavor.
Lemon juice and zest: I grate my lemon first and then pressed it so I can get all the juice from it.
Poultry seasoning is an amazing seasoning that adds so much flavor and oregano adds a wonderful note to the marinade.
Garlic: I add lots of garlic and I’m not shy about it.
I use kalamata olives, but you can use black olives if you have them on hand.
Finally, I topped my Greek Chicken recipe with parsley and that adds really a lot freshness in the finished result.
How to make Greek Chicken
In a small bowl, combine olive oil, poultry seasoning, lemon juice, lemon zest, oregano, garlic and a pinch of salt and pepper.
Transfer the marinade into a freezer bag and add chicken filets. Close freezer bag shake everything back and fourth to marinate the chicken evenly. Let everything sit for around 20 minutes.
Heat a pan, then give the chicken together with the marinade into it. Cook everything for around 6 minutes.
Remove chicken from the pan, top Greek Chicken with olives and parsley, serve.
Tips and tricks
You don’t need any extra oil for cooking. The oil which is included in the marinade is enough. Just heat your pan up and add everything.
Leftovers are great for 3 days (but you won’t have any, so good).
Freezing Greek Chicken is not recommend, because it will effect the texture.
You can marinade the chicken overnight if you plan this for meal prep.
Other recipes to try
- Chickpea Pasta
- Dumpling Soup
- Creamy Tuscan Chicken
- Sweet Potato Curry
- Creamy Mac and Cheese
- 12 oz vegan chicken (4 filets)
- 1 lemon juiced
- 1 lemon zest
- 5 cloves garlic, pressed
- 1 tsp oregano
- 1 tsp poultry seasoning
- 1/4 cup olive oil
- 1 cup kalamata olives, sliced
- 3 Tbs parsley, chopped
- salt, pepper to taste
- In a bowl combine olive oil, poultry seasoning, lemon juice, lemon zest, oregano, garlic and a pinch salt and pepper.
- In a freezer bag add chicken filets, marinade. Then close freezer bag and shake everything back and fourth so the marinade evenly covers the chicken.
- Let chicken marinate for around 20 minutes.
- Wait until pan is hot, add the chicken plus marinade and cook everything for around 6 minutes.
- Remove chicken top with olives and parsley.
Nutrition Information:Yield: 4 Serving Size: 1 filet
Amount Per Serving: Calories: 390Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 416mgCarbohydrates: 5gFiber: 2gSugar: 0gProtein: 21g