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I cut the breasts into smaller cubes and used lime juice because I didn't have lemons. I had a few leftover green beans so added them at the end as suggested by another reviewer. I served it over rice with lentil beans (which I had previously cooked and frozen) and fresh sliced tomatoes on the side. A very quick, tasty and easy meal. I'll recommend this to my very busy daughter.

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annsmith_15 March 19, 2015

Very simple and tasty, I cubed the chicken into bite size pieces and fried them that way, tossing in some fine green beans toward the end and serving this over Hedgiehog's Greek Flavoured Rice, this made a quick and flavourful dinner, enjoyed by all! Thank you Chef Isaac, made for PAC Fall 2011

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Karen Elizabeth October 31, 2011

I used 2 chicken breasts, each between 7 & 8 ounces each, but kept to the amounts for the rest of the ingredients, although I did use just a small sprinkling of salt along with some lemon pepper! And, although I usually bake similar dishes, I did fry these & we really enjoyed them that way! Thanks for the nice change of pace! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

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Sydney Mike October 28, 2011

What a quick, easy and delightful take on Lemon Chicken! I used the juice of 1 lemon which was very close to 1/4 cup and I also used some zest to give it that extra zing. The garlic is perfect. I will make this time and again on a busy weeknight. Thanks for sharing your recipe. Made for 2009 Fall PAC.

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GaylaV September 28, 2009
Greek Lemon Garlic Chicken