Call me corny, but I love restaurants that are interactive. And by far my favorite is bd’s Mongolian Barbecue. I love picking out my dish from so many unique ingredients, and I love watching the chefs toss each plate full of fresh food on the hot grill. So much, that I recreated one of my favorite typical Mongolian Barbecue dishes at home, featuring lemon oregano chicken. It’s so simple and delicious! Read on!
This recipe pairs juicy chicken strips with sautéed onions and green bell peppers, topped off with al dente rotini noodles. The recipe is finished off with a deliciously tart lemon sauce made from fresh lemon juice. It’s a lovely and light sauce for the summer because it is basically a vinaigrette made of lemon juice, olive oil and red wine vinegar. Some dried oregano adds an herbaceous finishing note to the dish.
This is a great meal for those crazy weeknights when you don’t have a lot of time. If you are like me and keep the freezer continuously stocked with meats like chicken breast and chicken thighs, just transfer a chicken breast from the freezer to the refrigerator the night before and you are all set to go!
Did you try this recipe? Let me know by commenting below or tagging #thecharmingdetroiter!
Ingredients
- For sauce:
- 1/3 cup fresh lemon juice (approximately 2 large juicy lemons)
- 1/4 cup olive oil
- 1 tbsp. red wine vinegar
- 1 clove garlic, minced
- 1/2 tsp. dried oregano
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 tbsp. butter, divided
- 2 tbsp. olive oil, divided
- 1 green bell pepper, seeds remove and sliced thinly
- 1 white onion, sliced thinly
- 2 cloves garlic, minced
- 1 chicken breast, thinly sliced into strips
- 1 lb. rotini pasta
- Parmesan cheese, grated
- Salt
- Pepper
Instructions
To make sauce, whisk together lemon juice, olive oil, red wine vinegar, garlic, and oregano, salt, and pepper.
Bring a large pot of salted water to boil during the next steps.
Heat large nonstick skillet over medium-high heat. Add one tablespoon butter and one tablespoon olive oil. Sauté bell peppers and onions for 8-10 minutes. Add garlic and sauté for 1 more minute. Add salt and pepper to taste. Remove mixture from skillet and transfer to a separate plate. Season chicken with salt and pepper. Add remaining olive oil and butter to skillet and sauté the chicken until almost cooked through, about 2-3 minutes per side.
Meanwhile cook the pasta to al dente.
Add bell peppers, onions, garlic mixture, pasta, and lemon sauce to the skillet and combine. Turn heat down to low-medium. Cook until chicken is done and all ingredients are evenly coated with the lemon sauce, stirring often.
Serve with grated parmesan. Enjoy!
http://thecharmingdetroiter.com/lemon-oregano-chicken-pasta-with-sauteed-onions-and-bell-peppers/
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Sarah is a food blogger from Metro Detroit who believes that gourmet food should be accessible to all home cooks. 
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