Lemon Oregano Chicken with Avocado Greek Salsa is a fresh, vibrant, and healthy dish that brings together bright citrusy flavors and the creamy richness of avocado and feta. This chicken is marinated in Greek yogurt, lemon, garlic, and oregano, which results in juicy, tender meat. It’s paired with a Mediterranean-style salsa full of fresh veggies, olives, and creamy feta, making this dish perfect for a light yet filling meal.
Why You’ll Love This Recipe
This recipe is a flavor-packed and refreshing twist on baked chicken, with the zesty lemon and oregano in the marinade giving it a Mediterranean flair. The chicken is incredibly moist and tender thanks to the Greek yogurt marinade, and the homemade salsa adds a vibrant crunch and creaminess that complements the dish perfectly. It’s a quick and easy meal that’s also healthy, and it’s versatile enough for any occasion.
Ingredients
For the Lemon Oregano Chicken:
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4 boneless skinless chicken breasts
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1 cup plain Greek yogurt (0% recommended)
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Juice of 3 lemons
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Zest of 1 lemon
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4-5 cloves garlic, minced
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2 tablespoons olive oil
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2 teaspoons dried oregano
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Salt and pepper, to taste
For the Mediterranean-Style Salsa:
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1 cucumber, diced (English or Persian recommended)
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1 cup cherry tomatoes, diced
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1/2 cup pitted Kalamata olives, sliced
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1 large avocado, diced
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1/4 red onion, finely diced
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1/2 cup feta cheese, crumbled
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1/2 tablespoon fresh lemon juice
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1/2 tablespoon red wine vinegar
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1 teaspoon dried or fresh dill
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Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Marinate the Chicken: In a bowl, combine Greek yogurt, lemon juice, lemon zest, minced garlic, olive oil, oregano, salt, and pepper. Add chicken breasts and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight for more flavor.
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Preheat the Oven: Preheat your oven to 400°F (200°C) and spray a baking dish with cooking spray.
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Cook the Chicken: Optionally, sear the chicken in a hot pan for 3-4 minutes on each side until golden brown. Then, transfer the chicken to the baking dish, spoon some of the marinade over the top, and bake for 20-22 minutes until the internal temperature reaches 165°F.
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Prepare the Salsa: While the chicken is baking, prepare the salsa. In a bowl, combine cucumber, tomatoes, olives, avocado, red onion, and feta. Add lemon juice, red wine vinegar, dill, salt, and pepper. Stir well and adjust seasonings as needed.
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Serve: Once the chicken is done, serve it immediately with the prepared salsa on top.
Servings and Timing
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Servings: 4
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Prep Time: 15 minutes
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Marinating Time: 30 minutes to overnight
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Cook Time: 20-22 minutes
Variations
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You can substitute the chicken breasts with chicken thighs for a juicier alternative.
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Add extra veggies to the salsa, such as bell peppers or olives, for more variety.
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If you prefer a milder salsa, omit the red onion or substitute with a sweeter onion variety.
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For a spicier version, add a pinch of red pepper flakes to the chicken marinade or salsa.
Storage/Reheating
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Storage: Store the leftover chicken and salsa separately in airtight containers in the fridge for up to 2 days.
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Reheating: Reheat the chicken in the microwave or in a skillet over medium heat, adding a little olive oil or water to prevent drying out. The salsa is best served fresh but can be stored in the fridge for up to a day.
FAQs
Can I marinate the chicken overnight?
Yes, marinating the chicken overnight will intensify the flavor, making it more tender and juicy.
Can I use other types of chicken?
While this recipe uses chicken breasts, you can also use chicken thighs for a more succulent dish.
Can I make the salsa ahead of time?
Yes, you can prep the salsa ingredients in advance, but it’s best to combine them and add the avocado just before serving to avoid browning.
What kind of yogurt should I use for the marinade?
Use plain Greek yogurt for the best results. It’s thicker and will help tenderize the chicken more effectively than regular yogurt.
How can I adjust the spice level?
If you want to add heat, sprinkle some red pepper flakes into the salsa or marinade for an extra kick.
Can I substitute the feta cheese?
Yes, you can substitute feta with goat cheese or a dairy-free cheese alternative if preferred.
How can I make the salsa without feta?
If you prefer a dairy-free version, simply omit the feta or replace it with a plant-based cheese option.
What other herbs can I use in the marinade?
In place of oregano, you can use thyme, rosemary, or basil for a different flavor profile.
How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F (75°C). A meat thermometer is the best way to check.
Can I freeze the chicken after marinating it?
Yes, you can freeze marinated chicken for up to 3 months. Thaw it in the fridge before cooking.
Conclusion
Lemon Oregano Chicken with Avocado Greek Salsa is a delightful and healthy dish that’s perfect for a quick weeknight dinner or a weekend meal. The tender, flavorful chicken paired with the fresh, creamy salsa makes for a refreshing and satisfying meal that will leave everyone asking for seconds. Whether you serve it for a family dinner or a gathering, this dish is sure to impress!
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Lemon Oregano Chicken with Avocado Greek Salsa
- Total Time: 35-45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Lemon Oregano Chicken with Avocado Greek Salsa is a fresh, vibrant, and healthy dish that brings together zesty citrus flavors and the creamy richness of avocado and feta. The chicken is marinated in a Greek yogurt blend, resulting in tender, juicy meat, while the Mediterranean-style salsa adds a refreshing crunch and creamy texture. This easy-to-make meal is perfect for a light yet filling dinner that’s packed with flavor.
Ingredients
For the Lemon Oregano Chicken:
4 boneless skinless chicken breasts
1 cup plain Greek yogurt (0% recommended)
Juice of 3 lemons
Zest of 1 lemon
4–5 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons dried oregano
Salt and pepper, to taste
For the Mediterranean-Style Salsa:
1 cucumber, diced (English or Persian recommended)
1 cup cherry tomatoes, diced
1/2 cup pitted Kalamata olives, sliced
1 large avocado, diced
1/4 red onion, finely diced
1/2 cup feta cheese, crumbled
1/2 tablespoon fresh lemon juice
1/2 tablespoon red wine vinegar
1 teaspoon dried or fresh dill
Salt and pepper, to taste
Instructions
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Marinate the Chicken:
In a bowl, combine Greek yogurt, lemon juice, lemon zest, minced garlic, olive oil, oregano, salt, and pepper. Coat the chicken breasts thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor. -
Preheat the Oven:
Preheat the oven to 400°F (200°C) and spray a baking dish with cooking spray. -
Cook the Chicken:
Optionally, sear the marinated chicken in a hot pan for 3-4 minutes on each side until golden brown. Transfer the chicken to the baking dish, spoon some of the marinade over the top, and bake for 20-22 minutes until the internal temperature reaches 165°F (75°C). -
Prepare the Salsa:
While the chicken is baking, prepare the salsa. In a bowl, combine cucumber, tomatoes, olives, avocado, red onion, and feta. Add lemon juice, red wine vinegar, dill, salt, and pepper. Stir well and adjust seasoning to taste. -
Serve:
Once the chicken is done, serve it immediately with the prepared salsa on top.
Notes
Vegetarian Option: Substitute chicken with mushrooms or tempeh for a plant-based version.
Additional Veggies: Add extra bell peppers, carrots, or zucchini to the salsa for more flavor and texture.
Spicy Kick: Add red pepper flakes or cayenne pepper for some heat.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Mediterranean
