Lemon and Oregano Rubbed Chicken
Source of Recipe
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
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
Yield: 4 servings (serving size: 1 chicken breast half).
NUTRITION PER SERVING: CALORIES 222 (31% from fat); FAT 7.7g (sat 2.8g, mono 2.3g, poly 1.5g); PROTEIN 14.2g; CARB 25.7g; FIBER 2.5g; CHOL 50mg; IRON 1.5mg; SODIUM 679mg; CALC 194mg