Fast Easy Mediterranean Chicken

This is a quick recipe for Mediterranean style chicken breasts. The marinade is a snap to make in the morning before you head off to work and the yogurt marinade keeps the chicken moist even after being grilled! Don’t have a barbecue? Fear not, you can still cook this recipe in the kitchen by using your broiler.

Make a little extra and your leftovers can do double duty in a wrap for lunch or added to the Greek Veggie Salad!

Prep time: 10 minutes + marinating time (30 minutes +); Cook time: approximately 25 minutes; Serves: 4

What you need:

• 4 boneless skinless chicken breasts
• 2 lemons
• 4 cloves of garlic (or 2 super large ones that I used), minced or crushed
• 100 g Greek yogurt (I used one small container of Oikos)
• 2 1/2 tsp dried oregano
• 1 tsp dried rosemary
• 1/2 tsp dried mint
• 1/8 tsp salt
• 1/4 tsp fresh pepper (I did about 30 grinds)
• 2 tbsp olive oil

What you do:

• In a bowl, zest 1 lemon

• Add the juice of 2 lemons

• Add the crushed garlic

• Add the oregano, rosemary, mint, salt and pepper

• Add the olive oil
• Add the Greek yogurt

• Stir
• Time to release your inner Dexter again! Stab your chicken breasts with the tip of a knife

• Put the chicken in a ziplock bag and add the marinade. Massage the marinade into the chicken to cover.

• Refrigerate (30 minutes or longer, but not overnight)

After refrigeration:

• Remove chicken from bag; preheat your barbecue or oven (broil) depending on your cooking method
• Either barbecue (medium-high heat) or broil chicken, roughly 10 – 12 minutes a side, until cooked [ELIN’s TIP: When is the meat ready to turn on the barbecue or pan? When it easily pulls away from the grill (or pan). You may have to be a little patient (something I am not always good at), but if you wait, until it is ready to turn, your meat will thank you!]

• Serve

• Enjoy!