Portion control. This is actually A LOT of food for me, though! LOL! Along with the chicken there is a salad with Raspberry-Hazelnut vinaigrette, sauted cabbage, corn, and baked beans.
Greek Chicken on the Grill
2 boneless skinless chicken breasts
1/4 c. lemon juice
1 t. crushed Greek oregano
1/4 t. salt
2 T. olive oil
dash of black pepper (to taste)
- Combine all ingredients in Ziplock bag and allow to marinate at least 30 minutes, or overnight if preferred.
- Heat grill to high temperature, then turn down to medium-low.
- Place chicken on grill and cook for 6-8 minutes; flip and continue cooking until chicken is firm and juice coming from within is no longer pink.
Options:
- Cube the chicken in place it on pre-soaked wooden skewers to cook as shish kabobs.
- Slice cooked chicken breasts and put on a salad with cucumbers, tomatoes and feta cheese.
- Slice cooked chicken and put on pita breads with sour cream and onions.
1 comment:
I have to thank my neighbor Meli who lives across the street. She gave me this recipe, which is so simple, and yet so very tasty. All she did was list the ingredients and I came up with the proportions. You can adjust it as you like.
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