Citrus Greek Chicken
Simple marinated citrus Greek chicken with a two ingredient sauce. It’s perfect all year round!
I know this is lame, but I really don’t care for Valentines Day. I think it’s kind of lame. I’d rather spend all year making my husband feel loved. And now thanks to social media it has become even more over the top. Everyone is trying to go big and I’d rather do little things for the family. Then there’s the singles. We’ve all been there. Valentines day is more like singles awareness day than anything else. And the poor men. What pressure they are under to suddenly become romantic.
Don’t even tell me to go out to a restaurant either. Heck. No. The lines are ridiculous! Every time we drive past a place and see the wait we think, seriously? Don’t do it!!! Just stay in or celebrate another day!
I know, I sound crabby, but I just think it’s silly.
Our family is big on showing love even if I don’t sound like it. Notes hidden in coats, heart attacked rooms, surprise dates, the list goes on forever. One thing I really enjoy is making a fancier meal and getting the table all gussied up just for our little family. This citrus Greek chicken looks like something you’d be served in your favorite restaurant on Valentines day, but it’s the easiest recipe ever.
However, I’ve got rules so listen up!
Boneless, skinless chicken breasts should not be overcooked. Ever. Here’s a really simple way to have perfectly cooked, perfectly moist chicken every single time.
I cringe when I hear about breasts in the oven for an hour or a half hour on the stove top. Please, please don’t do that. Your dinners will be 100 times better if you cook the chicken properly.
Marinated meat is an easy way to have flavor without extra calories or effort, but it must have time. We like to marinate our chicken at least two hours or up to overnight. You pick what works for you.
And finally, oil packed sun dried tomatoes should always be in your fridge. They are amazing. The end.
- 4 Boneless, Skinless Chicken Breasts
- ⅓ Cup Olive Oil
- ⅓ Cup Orange Juice
- 1 Tablespoon McCormick Greek Seasoning (see note)
- 2 Teaspoons Salt
- Pinch of Pepper
- 2 Cloves Garlic, minced
- ¾ Cup Oil Packed Sun-dried tomatoes, drained
- 1 Cup Orange Juice
- In a large ziploc bag, add the chicken, olive oil, orange juice, seasoning, salt, pepper and garlic. Seal and squish the bag all over to coat the chicken. Refrigerate for 2 hours or up to overnight.
- Heat a grill pan over high heat. Add a drizzle of olive oil and add the chicken. Quickly turn down to medium low and cook for 6-7 minutes. Turn the chicken and cook an additional 6-7 minutes or until cooked through. Add the sundried tomatoes and orange juice and allow to simmer for 2-3 minutes then remove to a dish and pour the sauce over the top. Allow to rest for 2 minutes and serve.
1 Tablespoon Oregano
2 Teaspoons Thyme
2 Teaspoons Basil
1 ½ Teaspoons Rosemary
2 Teaspoons Dill
2 ¼ Teaspoons Dried Parsley
2 Teaspoons Onion Powder
2 ½ Teaspoons Garlic Powder
2 Teaspoons Salt
1 Teaspoon Pepper
½ Teaspoon Marjoram
1/2 Teaspoon Cinnamon
¼ Teaspoon Nutmeg