Debbie Matenopoulos’ Lemonati Kota Sta Karvouna

Yield: 4 servings
Calories: 400
Theme: Lunch
Rating:  This recipe has not been rated


  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 1/4 cup extra virgin olive oil
  • 2 tsp dried oregano
  • 5 scallions, soft green parts reserved, thinly sliced
  • 4 skinless, boneless chicken breasts
  • 1 tsp sea salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 4 cups loosely packed mixed greens or baby spinach
  • 3 tbsp Summer Peach Salsa or Latheolemono for topping


Serves 4.

In a medium mixing bowl, whisk together the lemon juice, olive oil, oregano, and the white parts of the scallions. Set aside. Rinse the chicken under cold water, pat dry with paper towels, and season on both sides with the salt and pepper. Put the chicken into a large Ziploc bag and pour in the lemon juice mixture. Squeeze out as much air as possible, seal the bag, and shake to coat chicken in the marinade. Refrigerate on a large plate for at least 1 hour or up to overnight. Flip the bag over at least once so that the chicken marinates evenly.

Prepare a very hot grill or set a grill pan over medium-high heat. Brush the grill or grill pan with a little olive oil to prevent sticking. Remove the chicken from the marinade and grill for 4 to 6 minutes per side or until cooked through. Remove from the grill and let the chicken rest for about 10 minutes before serving.

To serve, evenly distribute the greens among 4 plates. Slice the chicken breasts into 1-inch diagonal slices and fan the slices over the greens. Spoon the Summer Peach Salsa or Latheolemono over the top of the chicken. Garnish with the reserved green parts of the scallions.

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