Oregano and Lemon Marinated Chicken

Oregano and lemon marinated chicken with Greek salad.

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Portions: 4


  • 4 x Chicken Supremes
  • 25ml Olive Oil
  • 2.5g Fresh Oregano (finely chopped)
  • 1 Lemon (zest and juice)
  • 2g Salt
  • 2g Coarse Ground Peppercorns
  • 450g Shredded White Cabbage
  • 150g Red Onions (peeled and thinly sliced)
  • 150g Tomatoes (cut into 10mm dice)
  • 150g Cucumber (cut into 10mm dice)
  • 100g Feta Cheese (cut into 10mm dice)
  • 50g Pitted Black Olives
  • 4 x Pitta Bread


  1. Prepare a marinade by combining the olive oil, oregano, half the coarse ground peppercorns, half the salt, zest and juice of the lemon.
  2. Score the chicken supreme and then place into the bowl with the marinade in. Rub the marinade in the marks of the chicken supreme. Leave for approximately 1–2 hours.
  3. Place the chicken supreme onto a suitable baking sheet. Bake in a moderate oven until the chicken is cooked through and the core temperature has been reached.
  4. In a separate mixing bowl, place the cabbage, onions, tomatoes, cucumber and black olives. Mix together lightly, add the remaining salt and pepper and the Feta cheese.
  5. Toss together lightly.
  6. Warm the pitta bread then place onto a suitable warmed serving plate. Top with the salad.
  7. Place the baked chicken supreme on top of the salad.