Greek Chicken

About a year and a half ago, I had a friend stop through town on her way from Chicago to Minnesota. She made dinner for my family and me. We liked the recipe so much that we asked her for it. She said, "Oh, I found it on Pinterest. I'll send it to you." It was called Marinated Greek Chicken Skewers, and it was supposed to be made on the grill. Unfortunately, the day she came, it was cold and rainy, so she had to adjust her plan and made them on the stove in a skillet instead.

Greek chicken cooking in the skillet

My husband and I make the recipe fairly often, but we've never made it on the grill. We also tend not to plan ahead well enough to allow us to actually marinate the chicken. One of these days, we'll include that step. In the meantime, here is our version of the recipe:

Greek Chicken
1 1/2 lb. chicken breast, boneless, skinless
3 bell peppers, any color
Marinade ingredients:
2 tablespoons cold-pressed olive oil
2 tablespoons fresh lemon juice (we use the organic lemon juice from Costco)
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
4 cloves garlic, minced (we use jarred minced garlic)

1. Mix the marinade ingredients together and set aside.
2. Cut the chicken into bite-sized pieces.
3. Put the marinade and chicken into a zippered plastic bag and set aside for 30 minutes. (This step can be skipped, if you don't have time for it.)
4. Wash the peppers and cut into bite-sized pieces.
5. Heat a large skillet over medium heat. Add chicken and marinade. When the chicken is cooked on the outside, add the peppers.
6. Cook until the chicken is done - about 10 minutes.
7. Enjoy over rice!