Oregano Chicken

Oregano chicken is my new favorite go to dinner. It’s seriously so easy but surprisingly delicious and unique. I know I’m not alone when I say chicken gets boring and I’m always hunting for new chicken recipes to try. The fact that this dinner is so quick to throw together is a serious bonus.

You might’ve guessed by the name that oregano chicken is heavy on the oregano. We love this herb and use it fresh and dried. If you can’t find or don’t have fresh, you can definitely use all dried and it’ll still turn out great!

You can grill this chicken (instead of using skewers, we use these kabob baskets and they are amazing!) but I needed a quick indoor meal in stormy weather so I cooked my chicken in my old trusty lodge cast iron pan. This is definitely one of my “invaluable” kitchen tools and a pan I highly recommend having on hand. It’ll last forever and it’s so versatile.

If you’re into freezer meals this chicken could be put into the marinade and frozen right away. While this chicken thaws before use it’ll keep marinating!

Checkout my freezer meals for the beach post- so many delicious and easy ideas for vacation dinners!

I serve this Oregano Chicken rice bowl style with white sticky rice, olives, red onions, cucumbers, parsley and tomatoes. We also added kale and spinach dip from Trader Joe’s. So delicious.

Oregano Marinated Chicken

For the marinade:

1/4 cup olive oil

Juice of 1 lemon

2 tbsp dried oregano

1 tbsp fresh oregano

1 tsp cumin

5 large cloves crushed garlic

Dash of chili flakes

Salt and pepper

Mix together all ingredients I’m a ziplock back. Add cubed chicken breast chunks and marinate for at least 4 hours.

To Cook:

Grill on skewers

Cook in 2 tbsp olive oil over medium high heat in a cast iron pan. Cook for 5 minutes then flip all pieces until chicken is evenly browned on all sides.

Serve with warmed pita, white rice and tomatoes, red onion, fresh parsley, lemon wedges and cucumber.