Lemon and Oregano-Rubbed Chicken

Howard L. Puckett; Melanie J. Clarke

  • 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
  • Cooking spray 
  • 4 lemon wedges
  • 2 tablespoons chopped fresh parsley
  • Prepare grill.
  • 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.

Elizabeth Karmel, Cooking Light
JULY 2004

Greek farmers' salad: Combine 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 1 teaspoon extra virgin olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, 1/4 teaspoon crushed red pepper, and 2 minced garlic cloves, stirring with a whisk. Combine 3 cups coarsely chopped English cucumber, 2 cups halved cherry tomatoes, 1 cup chopped yellow bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup halved kalamata olives. Drizzle dressing over salad, toss to coat.

Basmati rice