The diet is challenging but clearly working. When I've gone off it, mostly on weekends when we try to eat out, I've paid the price. Which is a terrible way to start the week.
There are several more recipes on the site which I hope to make in the next two months, and beyond . . . .
Juice of 1 lemon (about 2 tablespoons)
Zest of 1 lemon (about 1 teaspoon)
½ cup oven-roasted garlic oil (horizontally-cut head of garlic with 1 cup extra-virgin olive oil, baked for an hour at 300F) or extra virgin olive oil
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 teaspoon salt
1 teaspoon ground black pepper
1 lb. boneless, skinless chicken breasts, pounded to an even thickness
In a small bowl, combine the lemon juice, lemon zest, garlic or olive oil, oregano, salt and pepper.
Cut three slits across the top of each chicken breast being careful to not cut all the way through. Place chicken breasts in a large plastic storage bag. Pour marinade over chicken and mix around. Squeeze air out of bag and seal. Refrigerate overnight, or for at least 4 hours.
Lightly oil grill and heat to medium-high heat (about 350 to 400 degrees F). Grill chicken breasts until golden brown, about 3 minutes a side or until no longer pink in the middle. Serve.