Greek Skillet Chicken


Serves: 4-5


2 Tbsp Flying Olive Lemon or Gremolata Extra Virgin Olive Oil

2-3 (about 1 lemon) lemon juice, divided

2 Tbsp chopped fresh parsley, divided

2 tsp dried oregano

¼ tsp black pepper

1- 3 pound chicken cut into pieces, skin removed for lower calories, but up to you!

½ cup crumbled fat-free feta cheese, if desired (the photo shows the chicken without cheese)


In a medium bowl, combine the Flying Olive Extra Virgin Olive Oil, 2 Tbsp lemon juice, 1 Tbsp parsley, oregano, and pepper. Mix well. Add the chicken and turn to coat evenly.

Heat a large skillet over high heat and brown the chicken for 5 to 6 minutes per side, then reduce the heat to low, cover, and simmer for 10 minutes.

Add the remaining lemon juice, parsley, and the feta cheese, if desired. Cover and simmer for 5 minutes, or until the cheese softens and the chicken is no longer pink. Serve.

Inspired by a recipe in the book, Mr. Food’s Quick and Easy Diabetic Cooking: Over 150 Recipes Everybody Will Love. Art Ginsburg, American Diabetes Association, 2000.

Submitted by Barb L.