• 4 Boneless, Skinless Chicken Breasts
  • 1/2 Tsp. Crushed Red Pepper Flakes
  • 3 Cloved Garlic Minced
  • 2 Tblsp. Chopped Fresh Parsley
  • 1 Tsp. Dried Oregano
  • 1/4 Cup Fresh Squeezed Lemon Juice
  • 2 Tblsp. Olive Oil 


Put all ingredients into large ziplock bag. Seal and shake. Place in fridge for at least 30 minutes and up to 2 hours. Heat grill to high. Cook the chicken breasts until cooked through. Cook time depends of thickness of breast. Do not overcook chicken or it will become dry. 

Serves: 4 

Complete your meal with a side dish: (click on the title to view the recipe)

Eggplant Stacks

Greek Salad with Feta Vinaigrette

Spaghetti Squash and Black Beans

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