Ingredients:
1 lb chicken breasts
2 lemons
1 teaspoon oregano
2 cloves garlic
red pepper flakes
salt and pepper
1 tablespoon rice vinegar
2 cloves garlic
1 tablespoon olive oil
2 bags 6 oz each fresh spinach leaves
fresh parsley
dill, dried or fresh
1/2 cup feta cheese
Directions:
Pound the chicken breasts with a mallet til they’re flattened and uniform thickness.
Marinate for about 1/2 hour in a mixture of oregano, garlic powder, red pepper flakes, salt, pepper, the zest from 2 lemons and the juice from one, and a little rice vinegar.
Grill 2-3 minutes on each side till cooked through.
While marinating, mince a couple of cloves of garlic.
Saute until fragrant in a little olive oil.
Add a bag of fresh spinach and wilt over med-high heat.
When bright green and not quite finished, add a handful of chopped parsely, some dill (to taste, I don’t like much dill), and the juice of half a lemon.
Stir together.
Remove from heat, crumble some feta cheese on top and and cover for a few minutes to let the cheese heat up and soften.
Serve with sparkling water and some fresh crusty bread.
Servings: 2-4
Time preparation: 10 min.
Time total: 20 min.