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5.0 from 300 votes

Greek Chicken Bites

These Greek Chicken Bites are flavor-packed nuggets seasoned with lemon, garlic, and oregano, and are perfect for salads, gyros, or a paleo / low-carb main!

Prep Time
10 mins
Cook Time
10 mins
Marinating Time
20 mins
Total Time
20 mins
Servings: 4 servings
Calories: 195 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 1 lb. chicken breasts cut into 1" pieces (about 2 breasts)
  • 2 tablespoons extra-virgin olive oil
  • Juice and zest of 1 lemon (about 2 tablespoons juice and 1 teaspoon zest)
  • 2 cloves garlic minced (about 1 teaspoon)
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup white wine or chicken broth, or water in a pinch

Instructions

    Cup of Yum
  1. Make the marinade by mixing the olive oil (2 tablespoons), lemon juice and zest (from 1 lemon), minced garlic (2 cloves), dried oregano (2 teaspoons), kosher salt (1 teaspoon) and black pepper (1/2 teaspoon) together in a small bowl or glass measuring cup.
  2. Put the cut up chicken breasts in a plastic bag or container with a lid. Pour the marinade over the chicken and stir to coat (or smush around in the plastic bag). Allow to marinate for at least 20 minutes, but preferably for 2-24 hours (you can skip this if you're in a hurry or didn't plan ahead).
  3. Heat a large heavy skillet over medium-high heat until very hot (this may take a few minutes if you are using cast iron, or only about 30 seconds to a minute if using another material).
  4. Add the chicken to the skillet and spread out in an even layer. Cook without disturbing for about 5 minutes. Then, flip and cook on the other side for about 5 more minute, or until chicken is completely cooked (the internal temperature should be 165 degrees F, or cut into a piece to make sure it's not pink anymore).
  5. Pour in the white wine (1/4 cup) and deglaze the bottom of the skillet, using a spatula or wooden spoon to loosen all the stuck-on browned bits while coating the chicken in them. Continue sautéing until most of the wine has evaporated and the chicken is coated in the deglazed drippings. Serve.

Notes

  • If using a stainless steel or not well seasoned cast iron skillet, you may want to add 1 more tablespoon of olive oil to it before adding the chicken to prevent sticking.
  • You can use the marinade and technique with another protein, such as chicken thighs, pork, steak tips, or shrimp. You may need to adjust cooking times depending on what you use.
  • Ingredient substitutions: in a pinch, 1 tablespoon red wine vinegar may be substituted for the lemon juice (and the zest omitted), and 1 teaspoon garlic powder substituted for the fresh minced garlic. Pre-mixed Greek seasoning or 1.5 tablespoons fresh oregano may be substituted for the dried oregano.

Nutrition Information

Calories 195kcal (10%) Carbohydrates 1g (0%) Protein 24g (48%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 73mg (24%) Sodium 713mg (30%) Potassium 420mg (12%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 34IU (1%) Vitamin C 2mg (2%) Calcium 12mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 195

% Daily Value*

Calories 195kcal 10%
Carbohydrates 1g 0%
Protein 24g 48%
Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 73mg 24%
Sodium 713mg 30%
Potassium 420mg 9%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 34IU 1%
Vitamin C 2mg 2%
Calcium 12mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.