Lemon-Oregano Chicken with Vegetable Stacks

Recipe courtesy Maha Jeha Arnondin, Frances Towner Giedt and Bonnie Sanders Polin, Ph.D, The Joslin Diabetes Great Chefs Cook Healthy Cookbook, Simon and Schuster, 2002

Show: Sara's SecretsEpisode: Eating Well

Rated: 4 stars out of 5Rate itRead users' reviews (27)

RECIPE
COMMENTS & REVIEWS(27)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 10 min
Inactive Prep: 1 hr 0 min
Cook: 1 hr 0 min
Total:: 2 hr 10 min

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Ingredients

4 (5-ounce) skinless chicken breast halves, trimmed of all visible fat and cut into 1/2-inch cubes
1/2 cup fresh lemon juice
1/2 cup dry white wine
1/4 cup extra-virgin olive oil
4 teaspoons crushed dried oregano
1 teaspoon salt, optional
1 teaspoon white pepper
4 small Idaho potatoes, peeled and cut into 3/4-inch cubes
Vegetable Stacks, recipe follows

Directions

Place the chicken cubes in a shallow dish. Whisk together the lemon juice, wine, olive oil, oregano, salt, if using, and white pepper. Pour over the chicken. Cover and refrigerate for at least 1 hour or overnight.

Preheat the oven to 450 degrees F.

Spread the potatoes in a shallow roasting pan. Roast for 15 minutes. Add the chicken with its marinade. Cover with foil and bake for 30 minutes. Uncover, stir the potato-chicken mixture, and continue to bake for another 15 minutes. Remove from the oven and let stand for 5 minutes before dividing among 4 heated dinner plates. Serve with a Vegetable Stack alongside.

Vegetable Stacks:

1 large carrot, peeled and sliced thinly on the diagonal

2 small yellow summer squash, trimmed and sliced in thin julienne strips the same length as the snow peas

1/2 pound fresh snow peas, trimmed

Place the carrot slices and squash strips in a vegetable steamer over simmering water. Cover and steam for 2 minutes. Add the snow peas to the steamer and continue to steam for another 1 to 2 minutes, until all the vegetables are crisp-tender.

Divide the snow peas among the 4 dinner plates, arranging closely together lengthwise to form a flat base. Arrange the carrot slices on top of the snow peas and top with the strips of squash in the same direction as the snow peas. Serve hot.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Inactive Prep Time:

Ease of preparation: easy

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Comments & Reviews

recipe Lemon-Oregano Chicken with Vegetable Stacks
Elisa Catonsville, MD 03-04-2008
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Chicken Excellent
Rated: 5 stars out of 5

I did not make the vegetable stacks when I made this recipe. I served the chicken over brown rice. Both my husband and I... simply loved this - we both agreed that this recipe is a "keeper"!!Read more
recipe Lemon-Oregano Chicken with Vegetable Stacks
LAUREN Prescott Valley, AZ 06-03-2007
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Tastless...
Rated: 1 stars out of 5

Although you do soooo much to make the chicken full of flavor and not make it unhealthy it has NO flavor and is basically not... worth the time...Read more
recipe Lemon-Oregano Chicken with Vegetable Stacks
lamond rowlett, TX 05-28-2007
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Half in Half...
Rated: 3 stars out of 5

The chicken was great. It had a wonderful taste but the veggies had to much of the lemon flavor.If I had to do it again the... potatoes will be cooked seperately.Read more
recipe Lemon-Oregano Chicken with Vegetable Stacks
armand westport, CT 01-17-2007
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Lemon-Oregano Chicken
Rated: 1 stars out of 5

First off, I cook, and I cook a lot. This dish is easy to prepare, easy to make, but with absolutely no flavor! This is a... diet dish, and it should be listed as one. This is not a family meal, as the whole tribe was waiting for this to come out of the oven, and what a disappointment. We just finished this dinner, and I hate to tell you what they're cooking now!!! Look, I love Sara, and will continue watching her. This is not one of her better dishes, if its her's at all. Regards, ArmandRead more
recipe Lemon-Oregano Chicken with Vegetable Stacks
Deborah Franklin, MA 01-17-2007
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Easy and delicious, but a bit dry
Rated: 4 stars out of 5

I tried this recipe the other day without the veggies. This recipe was great and very flavorful (I can see how some would... say it's too much flavor), but the chicken was a bit dry. I'll try to cook it for a total of 30 minutes next time. My husband still loved it anyway!Read more
recipe Lemon-Oregano Chicken with Vegetable Stacks
Y chicago, IL 01-15-2007
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Does anyone check this stuff?
Rated: 3 stars out of 5

This recipe states a yield of 8 servings. That's two and one half ounces of chicken, before cooking, and one half of a small... potato per serving. Then in the directions it states to divide among 4 heated dinner plates. According to the instructions you are to prepare boneless, skinless chicken breasts, cut into one half inch squares for 30 minutes covered and another 15 minutes uncovered in a 450 degree oven. Regardless of marinade, half inch squares of white chicken meat are tiny and doomed at 450 degrees for 45 minutes. I gave this three stars because I know oregano, lemon and chicken to be delicious, and didn't want to have an unfair effect on the recipe rating, but geez. There have been some very good recipes on this site, but there are some grave errors that remain once the recipe has been posted. The new format for printing wastes so much paper that I began to copy and paste to print. Having been a big fan for a long time it is truly disappointing to find this one of the least reliable places to research recipes. The steady decline is sending me elsewhere. For a novice or anyone on a budget these errors could be unacceptably costly. This has become a place where I look for 'suggestions', not recipes, and even that is declining. What a shame proper attention is not given.Read more