Zesty Chicken Oregano Recipes

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ZESTY CHICKEN OREGANO



Zesty Chicken Oregano image

Make and share this Zesty Chicken Oregano recipe from Food.com.

Provided by kymgerberich

Categories     Chicken

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 1/2-3 lbs chicken, cut up
1/2 cup olive oil or 1/2 cup vegetable oil
1/4 cup lemon juice
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, chopped
1 lemon, sliced

Steps:

  • Preheat the oven to 375 degrees Farenheit.
  • Place chicken in ungreased 13 x 9 x 2 inch oblong pan.
  • Mix the remaining ingredients (except the lemon slices) together.
  • Pour over chicken.
  • Cook uncovered, spooning oil mixture over chicken occasionally, for 30 minutes.
  • Turn the chicken and cook until thickest pieces are done, about another 30 minutes.
  • Garnish with lemon slices.

Nutrition Facts : Calories 414.7, Fat 35.4, SaturatedFat 7.5, Cholesterol 86.2, Sodium 469.3, Carbohydrate 3.3, Fiber 1.1, Sugar 0.3, Protein 21.7

SPICY CHICKEN GNOCCHI



Spicy Chicken Gnocchi image

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 4 servings

Number Of Ingredients 31

2 pounds russet potatoes, skins pricked with a fork
5 ounces Parmigiano-Reggiano, grated
1 1/2 teaspoons kosher salt, plus more for the boiling water
3/4 teaspoon ground white pepper
3 egg yolks
2 1/2 cups all-purpose flour
4 ounces butter
1 ounce minced garlic
32 ounces heavy cream
1 tablespoon kosher salt
1/8 teaspoon coarsely ground black pepper
1/4 cup Italian parsley
1 teaspoon sun-dried tomatoes
Zest from 1/2 lemon
1/2 teaspoon minced garlic
4 ounces clarified butter
Four 6-ounce chicken breasts
3 tablespoons Blackening Seasoning, recipe follows
4 ounces Gorgonzola cheese
2 green onions, sliced thin on a bias
2 tablespoons grated Parmigiano-Reggiano
3 tablespoons paprika
2 tablespoons sugar
1 tablespoon cayenne pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon table salt
1 teaspoon finely ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

Steps:

  • For the gnocchi dough: Preheat the oven to 350 degrees F.
  • Roast the potatoes until fork tender, about 1 hour, then let cool. When the potatoes are just warm to the touch, scoop out the insides into a food mill and mill into a large bowl. Add the Parmigiano-Reggiano, salt, pepper and egg yolks and gently incorporate. Add the flour 1/4 cup at a time until the dough just comes together. Turn out the dough on a floured surface and knead the dough, working quickly, until the dough loses its stickiness and becomes more solid. Shape small portions of the dough into long ropes 1/2-inch wide and cut with a knife into 1/2-inch-long squares. Repeat with the remaining dough.
  • Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure that they are not sticking. Boil until they float to the surface, then drain and set to the side.
  • For the garlic cream: In a stockpot over medium heat, melt the butter, then add the garlic and simmer until softened, about 3 minutes. Add the cream, salt and pepper and simmer on low heat, occasionally stirring, for 25 minutes.
  • Meanwhile, start the gremolata: Rough-chop the Italian parsley and sun-dried tomatoes, then add to a bowl and stir in the lemon zest and garlic. Set to the side.
  • To finish: Preheat the oven to 400 degrees F.
  • In a large oven-safe sauté pan, add the clarified butter and heat to medium-high. Sprinkle the chicken breasts on both sides with the Blackening Seasoning and add to the pan. Sear each side for 3 minutes, then finish in the oven for 3 minutes. Let rest 5 minutes, then slice into 4 pieces.
  • Add the gnocchi and Gorgonzola cheese to your simmering garlic cream sauce and let cook until the sauce thickens, about 4 minutes. Place the blackened chicken on top and garnish with the gremolata, green onions and Parmigiano-Reggiano.
  • Stir together the paprika, sugar, cayenne, granulated garlic and onion, salt, black pepper, white pepper, oregano and thyme in a small bowl.

ZESTY CHICKEN MEATBALLS



Zesty Chicken Meatballs image

Provided by Sunny Anderson

Time 35m

Yield 6 servings

Number Of Ingredients 23

1 pound ground chicken
3 cloves garlic, minced
1 egg, whisked
3 tablespoons unseasoned whole-wheat bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon Hungarian or hot paprika
1 teaspoon onion powder
1 teaspoon chopped fresh oregano leaves, about 1 small sprig
1 tablespoon chopped fresh thyme leaves, about 5 sprigs
1 teaspoon brown sugar
1 lemon, zested
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Serving suggestion: Collard Green Pesto Linguine, recipe follows
1 pound bunch collards, ribs discarded, leaves roughly chopped
One 13-ounce box whole-wheat linguine
1/4 cup pecans
1 1/4 cups grated Parmesan, plus extra for garnish
1/2 cup pitted kalamata olives
2 cloves garlic
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired.
  • Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.
  • Add the linguine to the pot of salted boiling water and cook according to package instructions.
  • Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.
  • To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.

ZESTY BROILED CHICKEN THIGHS



Zesty Broiled Chicken Thighs image

Sometimes, I just don't want to grill in the heat, outside. Using the broiler for these boneless, skinless chicken thighs only takes a few minutes, inside my air-conditioned kitchen, and gives the chicken a lovely char. We like Mexican flavors, so these can be sliced and used as fajitas, or as a soft chicken taco. I used them whole, as a main dish, to go along with Southwestern Veggie Skillet, on the Allrecipes site, and Mexican rice. Garnish with fresh cilantro or flat-leaf parsley.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

1 large onion, chopped
¼ cup lime juice
¼ cup orange juice
8 cloves garlic, peeled
2 tablespoons avocado oil
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons Mexican oregano
1 teaspoon chipotle chile powder
½ teaspoon smoked paprika
1 pinch salt and ground black pepper to taste
3 pounds boneless, skinless chicken thighs

Steps:

  • Combine onion, lime juice, orange juice, garlic, avocado oil, coriander, cumin, Mexican oregano, chipotle chile powder, and smoked paprika in the bowl of a blender or food processor. Pulse several times to mix, then puree for 1 minute, until there are no visible pieces.
  • Place marinade in a 1-gallon resealable bag and add chicken thighs. Squeeze out most of the air and seal. Gently squeeze contents of the bag until the chicken pieces are coated. Marinate in the refrigerator for 30 minutes to 3 hours.
  • Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Place marinated chicken thighs on a broiler pan.
  • Broil until chicken thighs start to char, about 8 minutes. Flip and continue broiling until the second side is lightly charred, about 7 minutes more. An instant-read thermometer inserted into the thickest part of the chicken thigh should read at least 165 degrees F (74 degrees C).
  • Remove chicken pieces to a serving platter.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 3.5 g, Cholesterol 70.7 mg, Fat 14.3 g, Fiber 0.7 g, Protein 19.6 g, SaturatedFat 3.6 g, Sodium 80.7 mg, Sugar 1.1 g

ORANGE CHICKEN OREGANO



Orange Chicken Oregano image

A tangy and juicy entree that is inexpensive and easy to prepare. Plenty of sauce to serve over a side dish of white rice.

Provided by LexingtonMom

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 -3 lbs chicken, in pieces
1 1/2 teaspoons salt
1/2 cup flour
1/8 teaspoon black pepper
1/4 cup shortening
1 (6 ounce) frozen orange juice concentrate
6 ounces water
2 tablespoons brown sugar
1/2 teaspoon oregano
1/2 teaspoon nutmeg

Steps:

  • Sprinkle chicken pieces with 1 t. salt.
  • In large ziploc bag combine flour, remaining 1/2 t. salt and pepper. Coat chicken pieces with the flour mixture.
  • In large frying pan, brown chicken in shortening.
  • While chicken browns, combine remaining ingredients in small bowl.
  • Remove any excess fat from fry pan and pour orange mixture over chicken. Cover and simmer on medium-low heat for 30 minutes, turning 2-3 times, until chicken is tender and cooked through.

Nutrition Facts : Calories 579.2, Fat 34, SaturatedFat 9.3, Cholesterol 103.5, Sodium 974.2, Carbohydrate 39.2, Fiber 0.9, Sugar 26.7, Protein 28.6

OREGANO CHICKEN



Oregano Chicken image

This is an easy recipe with good oregano flavor.

Provided by CSSTITCHES

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 7

Number Of Ingredients 7

¼ cup butter, melted
¼ cup lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 teaspoons dried oregano
1 teaspoon garlic powder
6 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.
  • Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.

Nutrition Facts : Calories 180.4 calories, Carbohydrate 2.6 g, Cholesterol 76.1 mg, Fat 7.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.5 g, Sodium 418 mg, Sugar 0.9 g

ZESTY LIME GRILLED CHICKEN BREASTS



Zesty Lime Grilled Chicken Breasts image

Behold the non-boring chicken breast recipe-grilled to juicy perfection with a medley of veggies and drizzled with the juice of charred limes.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 9

3/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1 tsp. dried Mexican oregano
2 large yellow squash, cut diagonally into 1/2-inch-thick slices
1 eggplant (1 lb.), cut diagonally into 1/2-inch-thick slices
2 large portobello mushrooms
2 bunches green onions (about 16), trimmed
2 plum tomatoes, halved
6 bone-in chicken breasts (3 lb.)
2 limes, halved

Steps:

  • Heat grill to medium heat.
  • Mix dressing and oregano until blended. Pour 1/2 cup over combined vegetables in large bowl; toss to coat. Brush chicken with remaining dressing mixture.
  • Grill chicken 10 min. Add vegetables to grill; cook 15 min. or until chicken is done (165°F) and vegetables are crisp-tender, turning occasionally and adding limes to the grill for the last 5 min.
  • Serve chicken and vegetables drizzled with juice from grilled limes.

Nutrition Facts : Calories 380, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 43 g

BESSY'S ZESTY GRILLED GARLIC-HERB CHICKEN



Bessy's Zesty Grilled Garlic-Herb Chicken image

Though seemingly unconventional, this recipe will surely please anyone. The combination of exotic ingredients comes together perfectly to form an altogether delicious grilled chicken.

Provided by Mildred Smith

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
½ cup white sugar
½ tablespoon honey
½ teaspoon saffron
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon dried oregano
¼ teaspoon dried parsley
1 pinch dried sage

Steps:

  • Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
  • Preheat the grill for medium heat.
  • Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.

Nutrition Facts : Calories 748.4 calories, Carbohydrate 29.1 g, Cholesterol 67.2 mg, Fat 59 g, Fiber 0.6 g, Protein 24.9 g, SaturatedFat 8.7 g, Sodium 641.2 mg, Sugar 27.2 g

ZESTY CHICKEN ITALIANO



Zesty Chicken Italiano image

I have had this recipe for years and it is a Family Favorite. Easy, quick and healthy! DELICIOUS! Exchange Values: 1-1/2 bread, 2 meat, 1 fat, 1 vegetable WW Sauce 6 points

Provided by TXOLDHAM

Categories     Low Cholesterol

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 -2 garlic clove, minced
1 1/2 cups zucchini, thinly sliced unpeeled
1 1/2 cups fresh mushrooms, sliced (do not use canned)
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 1/2 teaspoons oregano
1/8 teaspoon cayenne pepper (or to taste) or 1/8 teaspoon red pepper flakes (or to taste)
1/2 teaspoon lemon-pepper seasoning
8 ounces whole wheat spaghetti, uncooked
1 tablespoon parmesan cheese, grated (or to taste)

Steps:

  • Heat oil in a large skillet, Saute chicken pieces until lightly browned.
  • Add garlic, zucchini and mushrooms and saute for 2 or 3 minutes.
  • Stir in remaining ingredients except the pasta and Parmesan Cheese. Simmer until the favors are well blended and the sauce thickens.
  • Cook pasta according to the directions and drain.
  • Serve sauce over pasta and sprinkle with the Parmesan Cheese.

Nutrition Facts : Calories 309.4, Fat 6.6, SaturatedFat 1.2, Cholesterol 44.6, Sodium 592.1, Carbohydrate 40, Fiber 2.6, Sugar 6.4, Protein 25.8

LEMON CHICKEN OREGANO (COOKING FOR 2)



Lemon Chicken Oregano (Cooking for 2) image

Sophisticated chicken can be simple. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 2

Number Of Ingredients 7

2 boneless, skinless chicken breasts
2 tablespoons lemon juice
1 tablespoon no-trans-fat margarine or butter, melted
3/4 teaspoon dried oregano
1/2 teaspoon lemon pepper seasoning
1/8 teaspoon salt
2 teaspoons finely chopped parsley or chives, if desired

Steps:

  • Heat oven to 375°F. Coat small baking dish with cooking spray. Place chicken in a single layer in dish. Pour lemon juice and margarine over chicken. Sprinkle with oregano, lemon pepper, and salt.
  • Bake about 15 minutes, or until a thermometer inserted in thickest portion registers 160°F and juices run clear.
  • Serve drizzled with pan juices. Sprinkle with parsley or chives.

Nutrition Facts : Calories 160, Carbohydrate 2 g, Cholesterol 75 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 0 g, TransFat 0 g

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