Description
Greek Chicken with Lemon and Feta (plant-based) is a vibrant and flavorful Mediterranean dish featuring tender chicken thighs marinated in bright lemon juice, aromatic herbs, and natural vegetarian Worcestershire sauce. Topped with creamy plant-based feta cheese and fresh parsley, this dish delivers a perfect balance of tang, richness, and freshness. Simple to prepare and quick to cook, it is ideal for weeknight dinners, casual entertaining, or meal prepping, bringing zest and wholesome goodness to your table.
Ingredients
Scale
For the Chicken and Marinade
- 6 chicken thighs, skin-on
- 3 tablespoons lemon juice, fresh
- 3 tablespoons olive oil (natural)
- 3 garlic cloves, minced
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- Salt and freshly ground black pepper, to taste
For Cooking
- 1 tablespoon olive oil (natural), for searing
- 1 medium red onion, thinly sliced
Finishing and Garnish
- 1 cup plant-based feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- Natural gelling agent, a small pinch (optional, if needed for coating)
Instructions
- Prepare the Marinade: In a bowl, whisk together the lemon juice, olive oil (natural), minced garlic, dried oregano, vegetarian Worcestershire sauce (natural), salt, and pepper until well combined. This mixture will infuse the chicken with vibrant, herbaceous flavor.
- Marinate the Chicken: Place the chicken thighs in a shallow dish or resealable bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Refrigerate and let marinate for at least 30 minutes, or up to 2 hours for richer flavor and tender texture.
- Sear the Chicken: Heat a skillet over medium-high heat and add a splash of olive oil (natural). Remove the chicken from the marinade, allowing excess to drip off. Place the thighs skin-side down in the skillet and sear until golden brown, about 6-7 minutes. Flip the chicken and cook the other side for 5 minutes.
- Add Red Onion and Finish Cooking: Arrange the thinly sliced red onion around the chicken in the skillet. Reduce heat to medium and cook for an additional 6-8 minutes, or until the chicken is cooked through and the onions have softened.
- Add Plant-Based Feta and Fresh Herbs: Sprinkle the crumbled plant-based feta cheese evenly over the hot chicken and onions. Allow the cheese to soften slightly. Garnish with freshly chopped parsley to add color and an herbal fresh note before serving.
Notes
- Marinate the chicken for a full 2 hours for the juiciest results.
- Using skin-on chicken thighs helps lock in moisture and creates a crispy exterior while searing.
- Cook chicken in batches if your pan is small to avoid overcrowding, ensuring even searing and browning.
- Allow the cooked chicken to rest for 5 minutes before serving to retain juices.
- Add a final squeeze of fresh lemon juice just before serving for added brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and Pan-Cooking
- Cuisine: Mediterranean, Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: Greek chicken, lemon chicken, plant-based feta, Mediterranean recipe, easy chicken dinner, healthy chicken dish, quick chicken recipe
