Lemon & Oregano Rubbed Chicken

It's not hard to tell when I find a new cookbook that inspires me because I tend to make a lot of new recipes from it right after I get them. The Lemon and Oregano Rubbed Chicken came from Cooking Light's Five Star Recipes and was one of those main dishes that went together in the blink of an eye. When it comes to weeknight meals that is key!

Rather than pounding the chicken, I opted to slice each chicken breast in half which accomplished the same goal without getting out any aggression. The rub was a thick consistency, but with just enough moisture that it was able to cover all four pieces of chicken. Don't skip the step of squeezing a bit of lemon over each piece before serving because it really makes the flavor bright and light - perfect for a summer dinner. Serve this with a simple salad of Romaine lettuce, tomatoes and lettuce and you have a complete meal.

This grilled chicken is a perfect dish to share with Joelen's Culinary Adventures and her Grilled Recipes round-up that will be posted after all entries are received by July 27th. There are sure to be a ton of fantastic grilling ideas from around the blogging world!

If you have leftover grilled chicken, as we did, you can slice it up and make another simple dinner of grilled wraps. My Husband added sauteed Vidalia onions to the wraps and their sweetness really complimented the chicken.

Now, for more simple summer dinner ideas, go check out these blogs:

Grilled Cajun Chicken Salad from A Corner of My Kitchen
Sicilian Summer Pasta from Good Things Catered


Anonymous said…
Delicious looking recipe! That cookbook looks like a keeper!
That Girl said…
We hardly ever used lemons growing up except in lemonade. I'm loving using them in everything now!
Jenny said…
Your chicken looks beautiful! I love all those flavors. Thanks for linking my pasta recipe!
Patsyk said…
Ann - it definitely is! I have quite a few post-it notes flagging recipes I want to try, which is always a good sign.

That girl - I don't remember using lemons for anything else as a kid either, but I love the fresh flavor they bring to dishes and use them whenever I can now.

Jenny - thanks! And, your welcome!
Prudy said…
This looks like a fabulous recipe. I can't make do without my CL mag. Even if I don't use the recipes exactly, it sure gives me some great ideas.
Deborah said…
I often cut the breasts in half instead of pounding them - so much easier! This recipe sounds delicious!
Patsyk said…
prudy - I tend to stay close to the recipe at least the first time, then I'll make changes based on our tastes. They do make for great inspiration!

deborah - once I discovered this trick, dinner became so much easier!
Anonymous said…
I'm Haley, Key Ingredient's Chief Blogger. We would like to feature this recipe and photo on our blog. We realize it is taken from another source, but we'll be sure to note that...we just feel you've done a great job putting this meal together! Please email haleyglasco@gmail.com if interested. Thanks :)


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