Lemon Oregano Chicken Breasts
Serve with a Green Salad

Served 4

• 4 boneless skinless chicken breast halves (about 4 - 5 ounces each)
• 5 teaspoons grated lemon rind
• 1 tablespoon olive oil
• 1 1/2 teaspoons dried oregano
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon water
• 2 garlic cloves, minced
• Cooking spray
• 4 lemon wedges
• 2 tablespoons chopped fresh parsley

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet.

Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Let set for 10 minutes. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.

Per Serving: 194 Calories; 5g Fat (24.8% calories from fat); 1g Saturated Fat; 33g Protein; 3g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 447mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

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