Name: Greek Lemon-Oregano Chicken with Tomato Cucumber Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs; 2 tbsp olive oil; 1 large lemon (zest and juice); 2 garlic cloves, minced; 1 tsp dried oregano; 1/2 tsp sea salt; 1/2 tsp black pepper; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/4 small red onion, thinly sliced; 2 tbsp fresh parsley, chopped

Greek Lemon-Oregano Chicken with Tomato Cucumber Salad

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This Greek-inspired dinner channels the sun-drenched flavors of the Mediterranean coast while fitting perfectly into keto, gluten-free, dairy-free, and pork-free lifestyles. Marinating chicken thighs with lemon, garlic, and oregano infuses the meat with a bright, herbal punch, while a crisp tomato-cucumber salad brings freshness and color. The use of lemon as both a marinade and a salad dressing unites the dish, creating a harmonious balance of savory, tangy, and herbal notes. Simple, satisfying, and packed with flavor, this meal is a celebration of Greek cooking made accessible and nourishing for all.

Ingredients

Instructions

Pat chicken thighs dry and place in a bowl. Add 1 tbsp olive oil, lemon zest, half the lemon juice, garlic, dried oregano, salt, and pepper. Toss well and marinate for at least 15 minutes.
Heat a large skillet over medium-high heat. Add the remaining 1 tbsp olive oil. Sear marinated chicken thighs until golden brown and cooked through, about 5-6 minutes per side. Remove from heat and let rest for 5 minutes.
While chicken cooks, combine cherry tomatoes, cucumber, and red onion in a bowl. Drizzle with the remaining lemon juice and sprinkle with chopped parsley. Toss to combine.
Slice rested chicken and serve over the tomato-cucumber salad. Spoon any pan juices over top for extra flavor.