Greek Skillet Chicken

Hi there! I haven’t posted in a while, and I have been trying to think of things I most enjoy writing about these days. I really love cooking and creating healthy recipes for my husband and I to indulge, without really indulging.  We have recently put together a home gym in pursuit of a healthier lifestyle.  We both have busy jobs, so having a gym at our house is much easier to get a workout in anytime of day.  Plus, I am the notorious gym ‘signer upper’ and then the ‘never goer’ ha!  I am also a sucker for every fitness trend out there… So these days, I am trying to take it slow and exercise to feel good and not feel like puking afterwards.  Walking instead of running, light weights (for now) instead of lifting too much too soon. So anyways, before I get carried away, here is what I made for dinner tonight. I hope you enjoy it as much as I do!


2 boneless, skinless chicken breasts

2 tsp Salt

1 tsp Pepper

1 tsp Oregano

1tsp Garlic powder

Juice of half a lemon

3 Tbsp Red wine vinegar

¼ cup Light olive oil

Place an oven safe skillet on the stove top on medium/high heat. Coat pan with a tablespoon of olive oil. Mix spices along with lemon juice and red wine vinegar in a bowl.  Whisk ingredients while adding olive oil in slowly. Once mixed well, add chicken breasts to the bowl, coating them well in the marinade mixture. You can store in the refrigerator to marinate throughout the day or cook right away. I usually marinate in the bowl then cook right away.  Add chicken breasts to warm skillet and olive oil. Allow to cook about 4 minutes on each side. Once each side is seared well, place entire skillet in the oven. Allow to cook for about 10-15 minutes, making sure there is no pink on the inside of the chicken breasts.  I like mine super well-done, so sometimes I allow mine to cook longer than my husband’s. He gives me a hard time for that! 🙂

Once finished cooking, slice and enjoy!  I usually combine this recipe with my Greek Rice/Orzo Salad or you could simply enjoy in a wrap, sandwich, or other type of salad. Here is my Greek Rice/Orzo Salad as well 🙂



4 cups brown rice, cooked (you may substitute orzo pasta)

¼ red onion, chopped

1/2 large, hot house cucumber, peeled and diced

5 roma tomatoes, seeds removed, diced

1 cup crumbled feta cheese (I like Athenos brand, but choose whichever you prefer)

3 Tbsp red wine vinegar

Juice of half a lemon

2 tsp Salt

1 tsp Pepper

1 ½ tsp Garlic powder

1 tsp Oregano

¼ cup Light olive oil

Combine rice, chopped onion, cucumber, tomatoes, and crumbled feta in a bowl. In a separate bowl, add red wine vinegar, lemon juice, and spices. Drizzle olive oil into the spice mixture slowly while whisking. Add mixture to the bowl of rice and veggies. Mix by folding ingredients until all is mixed evenly. Wrap with plastic wrap and place in the refrigerator for at least an hour to allow flavors to blend. Serve chilled.

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