Greek-Inspired Baked Chicken Breast

March 2, 2013 in Categories: , , by

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This simple chicken dish is quick to put together and makes a perfect mid-week meal when time in the kitchen is not the easiest thing to find.   It has a souvlaki-inspired flavor and works really well with salad, simply steamed or roasted veggies, and cauliflower rice.  This dish works really well with boneless skinless chicken breast or thigh meat, but you could use any chicken pieces/parts you like for this dish (with or without the skin).  You will have to cook about 10 minutes longer for thighs or breasts with bone.  Serves 5-6.

Greek-Inspired Baked Chicken Breast


  1. Preheat oven to 350F.  Grease the bottom of a large casserole dish or deep roasting pan.
  2. Pat chicken dry with paper towel and place in the prepared casserole dish.
  3. Combine lemon zest, garlic, oregano, and salt.  Melt coconut oil and mix with spices.  Pour over chicken and mix to coat (this is easiest using your hands).
  4. Arrange chicken in a single layer and bake for 30 minutes, or until fully cooked.
  5. Optional: drizzle fresh lemon juice over the chicken before eating.
  6. Enjoy!


Yum that looks good. I need to find some coconut oil though. I’ve been eating mostly olive oil but I need to start experimenting with different oil types to enhance flavour now that I don’t eat processed foods, salt, dairy etc I taste foods differently. So I need to experiment.

I made this with bone in chicken breasts and it was really good. I rubbed the garlic mixture under the skin and in the little crevices in the meat. 40 min was the perfect baking time, the chicken was still juicy. Plenty of flavor even without adding lemon juice after baking. Great way to change up boring old baked chicken!

I made this as directed but with lemon zest, juice, and freshly grated ginger (and bacon grease and salt and pepper). So good! The flavours really intensified overnight — I had the leftovers for lunch. Delightful.
Thanks for sharing!

Out of fresh lemmons but I have some homemade preserved lemmons. Think I will chop those up and see how it goes.

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