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.
