Lemon-Oregano Chicken with Vegetable Stacks Recipe

Name: Lemon-Oregano Chicken with Vegetable Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (5-ounce) skinless chicken breast halves, trimmed of all visible fat and cut into 1/2-inch cubes; 1/2 cup fresh lemon juice; 1/2 cup dry white wine; 1/4 cup extra-virgin olive oil; 4 teaspoons crushed dried oregano; 1 teaspoon salt, optional; 1 teaspoon white pepper; 4 small Idaho potatoes, peeled and cut into 3/4-inch cubes; Vegetable Stacks, recipe follows; 1 large carrot, peeled and sliced thinly on the diagonal; 2 small yellow summer squash, trimmed and sliced in thin julienne strips the same length as the snow peas; 1/2 pound fresh snow peas, trimmed

Servings: persons

4 (5-ounce) skinless chicken breast halves, trimmed of all visible fat and cut into 1/2-inch cubes
1/2 cup fresh lemon juice
1/2 cup dry white wine
1/4 cup extra-virgin olive oil
4 teaspoons crushed dried oregano
1 teaspoon salt, optional
1 teaspoon white pepper
4 small Idaho potatoes, peeled and cut into 3/4-inch cubes
Vegetable Stacks, recipe follows
1 large carrot, peeled and sliced thinly on the diagonal
2 small yellow summer squash, trimmed and sliced in thin julienne strips the same length as the snow peas
1/2 pound fresh snow peas, trimmed

1
Place the chicken cubes in a shallow dish.
2
Whisk together the lemon juice, wine, olive oil, oregano, salt, if using, and white pepper.
3
Pour over the chicken.
4
Cover and refrigerate for at least 1 hour or overnight.
5
Preheat the oven to 450 degrees F.
6
Spread the potatoes in a shallow roasting pan.
7
Roast for 15 minutes.
8
Add the chicken with its marinade.
9
Cover with foil and bake for 30 minutes.
10
Uncover, stir the potato-chicken mixture, and continue to bake for another 15 minutes.
11
Remove from the oven and let stand for 5 minutes before dividing among 4 heated dinner plates.
12
Serve with a Vegetable Stack alongside.
13
Place the carrot slices and squash strips in a vegetable steamer over simmering water.
14
Cover and steam for 2 minutes.
15
Add the snow peas to the steamer and continue to steam for another 1 to 2 minutes, until all the vegetables are crisp-tender.
16
Divide the snow peas among the 4 dinner plates, arranging closely together lengthwise to form a flat base.
17
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.
18
Serve hot.
19
Inactive Prep Time:
20
Ease of preparation: easy

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 (5-ounce) skinless chicken breast halves, trimmed of all visible fat and cut into 1/2-inch cubes, 1/2 cup fresh lemon juice, 1/2 cup dry white wine, 1/4 cup extra-virgin olive oil, and more.

Yes, Lemon-Oregano Chicken with Vegetable Stacks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Oregano Chicken with Vegetable Stacks

How did you like this recipe?

Frequently Asked Questions