Citrus and herbs are key Mediterranean flavors and great choices for spring. The marinade in this recipe can also be used on fish, veggies or as a salad dressing.
- 1 lemon
- ¹⁄3 cup olive oil
- 1 tablespoon honey
- ½ teaspoon salt
- 2 teaspoons dry oregano
- 1 pound skinless and boneless chicken breast or thigh
Juice the lemon into a medium bowl. Add the olive oil, honey, salt and oregano. Whisk for 3-4 minutes. Set aside.
Place the chicken into a large bowl and pour dressing on top. Mix by hand until each chicken piece is evenly coated. Marinate in the refrigerator for 1 hour. Remove and mix again.
Place each chicken piece on a baking sheet and broil each side on high on the top shelf of the oven for about 4 minutes or until done. You can also grill the chicken over a medium flame for 3 minutes per side.
Nutrition Analysis: 310 cal, 21 g fat, 75 mg chol, 420 mg sodium, 5 g carbs, 0 g fiber, 5 g sugar, 24 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.