Servings – 4 (or more, depending on how much chicken you want to cook)

This recipe is fine for all stages of the program.

Ingredients:

• 1/4 cup olive or canola oil
• 1/4 cup lemon juice (chilled)
• ¼ cup oregano
• 1 Tbsp. onion powder
• 1 tsp. chili flakes (more if you like spicy food)
• 4-5 boneless, skinless chicken breasts

Directions:

1. Chicken prep: Place chicken between two sheets of plastic wrap or parchment and pound flat  – about 1 inch thick (a rolling pin works well for this)
2. Marinade: Add spices to oil and stir. Add lemon juice and and whisk vigorously (this can be done with a whisk or a hand / stick blender)
3. Place chicken in a shallow pan and add the marinade. Cover and put it in the refrigerator 30 min – 2 hours
4. Heat a frying pan with some cooking spray and cook chicken on medium high for about 10-15 minutes for each side until browned. (depending on the size of your chicken breasts).

Serve with cauliflower rice or other low carb rice and a green vegetable or a side salad.