Greek Lemon Chicken
Prep time
Cook time
Total time
The boldness of the lemons in this Greek Lemon Chicken is brilliant and so delicious.
Serves: 6-8 servings
  • 6 boneless, skinless organic free range chicken breasts
  • 2 organic lemons (one juiced, one for slicing)
  • 1 pound organic Brussels sprouts
  • 1 pint organic grape tomatoes
  • 3 cloves garlic
  • 1 cup organic chicken or vegetable stock
  • ½ cup organic lemon juice (from one of them lemons)
  • Greek Seasoning (see below)
  • Oil for cooking (olive, butter, or coconut)
  • ½ cup Greek olives and/or ½ cup chopped artichoke hearts (optional)
Greek Seasoning:
  • 2 teaspoons organic garlic powder
  • 2 teaspoons organic dried oregano
  • 2 teaspoons organic dried parsley flakes
  • 1 teaspoon organic dried basil
  • ½ teaspoon organic dried marjoram
  1. Preheat the oven to 400 degrees.
  2. Mix all the ingredients for the Greek seasoning together in a bowl (or, use your favorite pre-made Greek seasoning blend).
  3. Prepare the chicken by cutting each breast in half to make one thick piece and one thinner piece. Then, cut the thick piece in half lengthwise to form three pieces that are about the same thickness. Do this with all the chicken, and then sprinkle each side of the chicken with Greek seasoning. Set aside.
  4. Wash one lemon and slice it into very thin slices. Cut each slice into fourths. Juice the other lemon and set it aside.
  5. Wash the grape tomatoes, and cut them in half (you can skip this step, I just wanted to make sure that the tomatoes cooked through).
  6. Wash and trim the Brussels sprouts, then cut them in fourths. Heat some oil in an oven-safe pan, and cook the sprouts until they are browned and just beginning to get soft. Remove them from the pan and set them aside.
  7. Add a little more oil to the hot pan and then brown the chicken on both sides. Remove the chicken and set it aside.
  8. In the same pan, add the chicken or vegetable stock, the lemon juice and the pressed garlic. Use a spatula to scrape the bits of brown chicken off and combine it with the sauce as you bring it to a simmer.
  9. Add the chicken, Brussels sprouts, lemon slices, and tomatoes to the pan. If you'd like, add the olives and/or artichoke hearts. Stir well, and then put the pan in the oven.
  10. Put the pan in the oven and bake the chicken and vegetables for 20-25 minutes, or until the chicken is done through and the vegetables are soft. Stir well, and serve over rice (Greek lemon rice is great with this meal).
Recipe by Thank Your Body at