So I took inspiration from a recipe from this recipe by My Greek Dish for this one but added WAY more garlic because when a recipe states 1 garlic clove in my head that means like 3 atleast!
Servings: 2 people
Time: 20 minutes (plus any marinating time you have)
400g chicken breast, butterflied and cut in to pieces
5 garlic cloves, crushed
1 teaspoon black pepper
1 teaspoon dried oregano
1 tablespoon lemon juice
Salt to taste
- Mix all the ingredients together with the chicken, I usually do this in a ziplock type bag and leave in the fridge to marinate overnight. Sometimes I’ll prepare this on a Sunday for a quick midweek grilled chicken pitta
- When you are ready to eat, heat up your griddle pan/a heavy based frying pan on a high heat
- Add the chicken and sear on both sides to brown up then turn it down to a medium heat until cooked through. You could also put the chicken onto skewers and cook on a medium heat BBQ if weather permits!
- Serve with warm pitta bread, salads of your choice and a sprinkle of feta cheese if you fancy!
P.S the marinated chicken can also be frozen to eat at a later date, marinate a big batch and half it so you have it for another day…