Recipe courtesy of Frances Towner Giedt,
Maha Jeha Arnondin,
and
Bonnie Sanders Polin
Recipe courtesy of Frances Towner Giedt,
Maha Jeha Arnondin,
and
Bonnie Sanders Polin
Show:
Sara's Secrets
Episode:
Eating Well
Lemon-Oregano Chicken with Vegetable Stacks
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- Level: Easy
- Total: 2 hr 10 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 248
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 19 g
- Cholesterol
- 52 mg
- Sodium
- 337 mg
The first time we dined at this popular Mediterranean restaurant, this entree was not on the menu. On a subsequent visit, however, Chef Maha described the dish and prepared it for us, saying it was going to be added soon. It was so delicious, with just a hint of lemon and wonderfully heady with oregano, that we asked her for the recipe. It's a superb way to serve chicken.
- Level: Easy
- Total: 2 hr 10 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 248
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 19 g
- Cholesterol
- 52 mg
- Sodium
- 337 mg
Ingredients
Vegetable Stacks:
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:
Yield:
4 servings
- 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.
