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Low Sodium Lemon Oregano Chicken
1/4
Low Sodium Lemon Oregano Chicken
2/4
Low Sodium Lemon Oregano Chicken
3/4
Low Sodium Lemon Oregano Chicken
4/4
80%
1
Jackie Ziegler
By Jackie Ziegler

Low Sodium Lemon Oregano Chicken

5 steps
Prep:1h 5minCook:15min
My hometown has this Greek restaurant that does an unbelievable job using lemon and oregano on a lot of their dishes. The chicken there is to die for. I wanted a low sodium lemon oregano chicken recipe that could compete, but could also be made at home for myself and my family.
Updated at: Thu, 17 Aug 2023 12:23:45 GMT

Nutrition balance score

Good
Glycemic Index
25
Low
Glycemic Load
0
Low

Nutrition per serving

Calories177.5 kcal (9%)
Total Fat9 g (13%)
Carbs0.6 g (0%)
Sugars0.1 g (0%)
Protein22.5 g (45%)
Sodium45.4 mg (2%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Carefully fillet/butterfly the chicken breasts in half. Mince the garlic and set aside. Juice your lemon and set the juice aside. Cut the juiced lemon into wheels.
Step 2
In a large freezer bag or large mixing bowl, combine everything except the butter. Place in the refrigerator and let this sit for about an hour. Set 1 Hour Timer
Step 3
Add 1 tbsp of butter to a large pan and turn to medium-high heat. Using tongs, carefully add 1 piece chicken to the pan to test if it's hot enough [1]. Add 3 more pieces of chicken and a couple lemon wheels and cook 1-2 minutes per side or until nice and brown.
Step 4
Repeat the previous step with the remaining 4 pieces of chicken, and the 1 remaining tbsp of butter.
Step 5
Remove the chicken from the skillet and let sit for 5 minutes before slicing and serving. Set 5 Minute Timer
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