Anywho, a quick soak in the marinade, then onto a red hot pan was all it took. Had the chicken been skewered, would it have been more visually appealing? Yes. If the chicken been grilled, would it have been smokey and charred better (with perfect grill marks ~ you know my OCD~)? Yes.
A quick taste test reveals successfully flavourful chicken....mmmmmhhhhhuuuuuhhaaaaa! Phase One, complete!
This is traditionally served with tzatziki, pitas & all the fixings (and we will get into that), but also great with a salad, or just in a simple lettuce wrap.
makes 4 servings
1 pound boneless chicken breasts, cut into 2" wide strips
2 lemons, juiced and zested
3 cloves garlic, minced or grated
1 TBS olive oil
1 tsp dried oregano
1/4 tsp of each, salt & pepper
Add all of the ingredients into a large Ziploc bag, or a large non-metal bowl. Toss to evenly coat the chicken in the marinade. Seal and refrigerate for 30 minutes.
Heat a large nonstick skillet over high heat. Arrange chicken pieces in a single layer without crowding the pan - you may have to do 2 or 3 batches, depending on the size of your skillet. Cook 3-4 minutes on each side, or until both sides are well browned and chicken is no longer pink in the middle.
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