April 09, 2011

Greek Grilled Chicken Breast

Mr. Sideline Chef has been home since Saturday evening and home cooked meals are not on the agenda. He came home to a very sick mamas. He went to work on Monday and was given the following two days off. Let me tell you... this man had me on the couch, feet propped up, and tended to me, our son, and both of our fur babies the entire time. By the time he went back to work on Thursday I was feeling much better thanks to his hard work around the house and all of the rest he demanded I get. He even made me turn off the television and go to bed early one night. I didn't go down easily or without a pouty lip when it meant missing the new episode of Bethenny Ever After.

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.
Greek Grilled Chicken Breast was a recipe I thought he would like. I was right! The marinade was so flavorful and the juices locked into the meat to create something so juicy and moist. It was the perfect accompaniment to some simple corn and broccoli.

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
And Action:

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.


Brenda said...

Sorry you've been so sick Rochelle, but glad you're feeling better. What a great guy! :o) I would love that chicken stuffed into a pita with some fresh veggies and tziki sauce! Yum! Keep feeling better.....

Ocean Breezes and Country Sneezes said...

Sorry to hear you were not feeling well, hope you're in tip top shape for the weekend! I have just the think that will make you feel better, please stop by for a slice of pie when you have a moment!

Brandie said...

Happy to hear you are finally recovering. Hubby is a star!
This chicken sounds really good. Perfect food for getting you on the mend. I love grilled chicken. I like the seasonings on this.

Kelsey said...

This sounds like such a simple and yummy recipe. Thanks for sharing and keep getting better!

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