Needless to say being sick means the blog doesn't see the love it deserves. If I left it to Mr. Sideline Chef you'd be reading about how to order properly from Five Guys or how tipping generously gets you remembered at the local Mexican restaurant. Take out was what we've resorted to until my energy level was up enough to make it through pulling ingredients out of the fridge and pantry and chopping didn't feel like an intense workout.
I've had no appetite except for hot tea with cinnamon honey. My throat was so raw and this was the comfort I needed. Food had no taste and the kitchen was the last place I wanted to step foot.
I'm finally feeling 78.3% back to my usual 110% self. Thankfully I had plenty of time to thumb through the Flat Belly Diet Cookbook and bookmark some recipes I thought Mr. Sideline Chef would enjoy or could at least tolerate.
Dinner was ready within minutes not including the marinating time. This will definitely be appearing on our dinner table again while I follow the Flat Belly Diet and even after. The chicken would be perfect in a pita with some hummus and veggies as well as long as there are leftovers. If. Only.
Makes 4 Servings
Stars of the Show:
- 4 (6 oz) boneless, skinless chicken breast halves - I used chicken breast strips since that is what we had on hand.
- 1 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 tsp dried oregano
- 1 garlic clove, minced
- 1/2 tsp salt - I think this amount of salt is too much. Next time I will cut it in half or leave it out all together.
- 1/4 tsp black pepper
If using the chicken breast halves then butterfly them.
Combine the chicken, oil, lemon juice, oregano, and garlic in a ziploc bag and refrigerate for 1 to 2 hours turning occasionally.
Set up the grill for medium-hot direct heat grilling. (I used a grill pan instead.) Remove the chicken from the marinade. Set the chicken on a grill rack that has been coated with oil. Grill for 2 to 3 minutes per side or until the chicken is well marked and cooked through.