****October is National Breast Cancer Awareness month. Don't forget to stop by and check out my Pink Ribbon Giveaway. And remember, early detection saves lives!****
When I put this idea on my menu plan, I accidentally typed out orange instead of oregano. Boy, was I in a fit when I read what the nights plan was and realized I had not picked up an orange at the grocery store. lol Normally this wouldn't have bothered me much, but I have been really bad at making my grocery lists lately. I don't know what it is really, but it never fails, in the last month I have forgotten at least 2 important ingredients when we did our shopping. Talk about frustrating! So, after bitching and getting all red in the face, I slowed down a bit, took another look at the recipe and realized...that's not ORANGE...it's OREGANO!!! WHEW... Angry Jenn ran away with her tail between her legs and I FINALLY got on my way with preparing dinner! lol
I loved this recipe. It was like a lot of chicken recipe I have tried recently. It was tart from the lemon and mixed with the oregano, it had a wonderful fresh flavor to it. It was simple to throw together too, always good for a week night! And let's not forget healthy...I mean what else could you want from your meal? You could also start this in a oven proof skillet, quickly sear both sides of the chicken and then finish off in a 375-400 degree oven. Believe it or not, I'm still grilling away :) It's still in the low 100's here....it might be fall, but someone forgot to tell Arizona!!!
Lemon and Oregano Rubbed Grilled Chicken
Adapted from Cooking Light
4 boneless, skinless chicken breasts
1 lemon cut into 4 wedges
1 teaspoon lemon zest
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, finely minced
1/4 teaspoon water
Squeeze one wedge of lemon over each piece of chicken. Mix together the zest, oregano, salt, pepper, garlic and water. Rub all over both sides of each piece of chicken. Let sit in the refrigerator for 15 minutes.
Preheat your grill to medium. Rub the grates with oil. Place the chicken directly over the fire and cook 5-8 minutes per side or until the internal temperature reaches 165 degrees and juices run clear. Enjoy!