It seems like we are basically eating chicken breasts nearly every night, much to my 9 year old's chagrin. So, I am really working on being creative so that each night at least tastes different. My focus is on big flavor and moist pieces of chicken. If it's sawdust, I find there's just no way I can get through even 4 of the 8 oz. I'm supposed to have.
Over the weekend, it was a little warmer here in DC and I decided to grill (November be darned). You could also broil these up in the oven. I made this super easy marinade, threw the pieces on and had a delicious feast in less than 10 minutes. I served with zucchini ribbons sauteed in a little olive oil and simply seasoned with salt and pepper. I know people have the julienne slicer for zucchini, but I just used a veggie peeler and peeled the whole thing. It was a great project for my son while I made the salad!
I hope you enjoy!
Greek Lemon Chicken Breasts
2 lbs boneless skinless chicken breasts
Juice of 2 lemons
1 tbsp. minced garlic
1 1/2 tbsp Greek seasoning (either 0,0,0 premade or use the recipe below)
Slice the chicken breasts in half vertically so that each piece is a thin full breast. Cut in half again horizontally so that you have 4 even pieces. You can skip this step--I just like to feel like I'm having more pieces, and I like getting the marinade through every bite.
Put in a plastic ziplock or bowl with the rest of the ingredients. Marinate for at least 2 hours, more if possible. Set the gas grill to high (~450) and cook for about 3 minutes on one side until you have nice grill marks. Flip and cook about 3 minutes more until cooked through. Don't overcook -- you want these nice and juicy.
If you broil in the oven, set on a foil covered sheet pan that you have sprayed with Pam or olive oil. Put under the broiler and flip when the top is cooked and browning, about 4 minutes. Cook on the other side until done. Again, don't overcook.
Homemade Greek Seasoning
If you can't find 0,0,0 Greek seasoning mix or you just prefer to make your own, here's an easy recipe that's based on one that can be found on Food.com. Use 1 1/2 tbsp of this and save the rest for the next time (it's great on veggies--sprinkle over roasted cauliflower...mmmm!)
2 tsp. dried oregano
1/2 tsp. dried thyme
2 tsp. kosher salt
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp ground black pepper
1 tsp paprika
1/2 tsp. cinnamon
1/4 tsp. nutmeg