It’s the blend of fresh herbs and lemon that gives Greek dishes their flavor without adding extra calories. Round out this chicken entrée with a salad of chopped fresh tomatoes and cucumber.
⅛ cup olive oil
3 cloves garlic, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped
2 lemons, juiced
4 boneless, skinless 5-ounce chicken breasts
Oil for grill grate
- In a large glass dish, mix olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Add the chicken, spooning the mixture over it. Cover the dish, and marinate in the refrigerator 8 hours or overnight.
- Preheat grill on high heat.
- Lightly oil the grill grate. Place chicken on the grill, and discard marinade.
- Cook chicken pieces up to 6 minutes per side, until juices run clear and chicken is 165 degrees as measured by a meat thermometer.