Healthy Grilled Chicken with Lemon, Garlic, and Oregano

I love a simple recipe, because you don’t need to complicate good food if you have a great combination of flavours. This recipe was adapted from one of my favourite cookbooks at the moment. Matt Preston’s Fast, Fresh and Unbelievably Delicious. Matt knows flavour, however his recipes are usually achievable everyday meals that a moderately skilled home cook could achieve. He always adds a touch humour to the background story of his recipes too. Good for a laugh! I served this one up with a fresh garden salad topped with Goat’s Cheese Feta, which I have left over from my Risotto and some green olives left over from my Pepper Sauce recipe. Its great to have multiple recipes for ingredients that are a bit pricier, by making the ingredients stretch to many meals to make it cost effective. I think fresh oregano is underrated. It is so easy to grow, give it a try if you don’t have it already in the garden. To be honest, I’m not much of a gardener, so this herb is great to stick in a pot and leave! Using a sharp knife, cut the chicken fillets up so that you have the correct portion per person (around 100 grams of raw chicken). I usually divide the chicken by cutting the tenderoins off for the kids and the main part of the breast for myself and the hubby. Depends on the size of the breast, but if you get one of those monster fillets that are in the shops these days, just slice some off for tomorrow’s sandwich! Ingredients

• 400 grams of chicken breast
• 2 tablespoons of chopped fresh oregano
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• Juice of 1 lemon
• Rind of 1 lemon, Grated

Instructions

• Place all ingredients (except chicken) in a bowl and mix well.
• Cover chicken breast (cut it into your preferred portion sizes) in mixture and marinate for 1 hour
• Cook chicken on griddle pan or barbeque until cooked through. Should take around 15 minutes in total.