Lemon Oregano ChickenPosted: September 20, 2009
What a great easy weeknight meal that is also pretty healthy. Found on Proceed with Caution, found thru Cooking Light, I was able to quickly throw this meal together among our million errands tonight. I liked the lighter flavors and put atop rice or pasta this is a complete meal.
4 (6-ounce) skinless, boneless chicken breast halves
5 teaspoons grated lemon rind
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon water
2 garlic cloves, minced
4 lemon wedges
2 tablespoons chopped fresh parsley
Directions: ( I used my grill pan, but included the origianl recipe here)
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.
Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.
Calories: 226 (22% from fat)
Fat: 5.6g (sat 1g,mono 3g,poly 0.8g)