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Lemon-Oregano Chicken with Vegetable Stacks Recipe

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 This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

Showing 1-10 of 26

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  • on January 30, 2012

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    I love this recipe! The lemon juice breaks down the chicken
    And marinades nicely in the wine! Easy to prepare and cook.
    Very tasty when finished.

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  • on April 02, 2011

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    I made a variation of this recipe. First I cut the chicken breast into large cubes. Then coated with a lemon, EVOO, and tuscany seasoning blend. Then put lemon slices on top and baked at 450F for twenty minutes. I served it with potatoes (small potatoes in a bowl with EVOO and sea salt, put in microwave for 3 minutes and thirty seconds with a damp paper towel over them, cucumber slices and a fruit smoothie. Awesome thirty minute dinner.

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  • on March 04, 2008

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    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"!!

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  • on June 03, 2007

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    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...

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  • on May 28, 2007

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    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.

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  • on January 17, 2007

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    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,

    Armand

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  • on January 17, 2007

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    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!

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  • on January 15, 2007

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    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.

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  • on May 25, 2006

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    This was an easy but very tasty dish. I have made it several times and have made variations to it. Great for parties.

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  • on April 20, 2006

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    I FELT IT NEEDED SOMETHING ELSE. THE OREGANO WAS OVERWHELMING.

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