• 4servings
  • 20minutes
  • 366calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1-1/4 cups Greek vinaigrette, divided

  2. 4 boneless skinless chicken breast halves (5 ounces each )

  3. 1 medium lemon, quartered

  4. 3 tablespoons sliced oil-packed sun-dried tomatoes

  5. 1/4 cup crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. Greek Lemon Chicken Recipe photo by Taste of Home Pour 3/4 cup vinaigrette into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. Cover and refrigerate remaining vinaigrette for basting.

  2. Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4 minutes. Turn and baste with some of the reserved vinaigrette. Grill or broil 4-5 minutes longer or until a thermometer reads 170°, basting occasionally.

  3. Squeeze lemon wedges over chicken. Sprinkle with tomatoes and cheese. Yield: 4 servings.


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