Lemon Chicken with Oregano

• Cooking spray
• 2 teaspoons canola or corn oil
• 1/2 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 pound chicken breast tenders, all visible fat discarded
• 2 to 3 tablespoons chopped fresh oregano or 2 to 3 teaspoons dried, crumbled
• 1 medium garlic clove, minced
• 1/8 teaspoon pepper
• 1/4 teaspoon paprika
• 2 tablespoons snipped fresh parsley

1. Lightly spray a large skillet with cooking spray.
2. Add the oil, lemon zest, and lemon juice, swirling to coat the bottom.
3. Stir in the chicken, oregano, garlic, and pepper.
4. Cook, covered, over medium-high heat for 3 to 5 minutes, or until the chicken begins to turn white.
5. Turn the chicken over.
6. Cook for 3 to 5 minutes, or until the entire surface is white.
7. Pour the pan liquid into a small bowl to reserve.
8. Cook the chicken, uncovered, for 2 to 5 minutes on each side, or until lightly browned.
9. Sprinkle the paprika over the chicken.
10. Pour the reserved pan liquid into the skillet.
11. Cook for 3 to 5 minutes, or until the chicken is no longer pink in the center, stirring frequently.
12. Serve sprinkled with the parsley.
13. (Per serving)
14. Calories: 152
15. Total fat: 4.0g
16. Saturated: 0.5g
17. Trans: 0.0g
18. Polyunsaturated: 1.0g
19. Monounsaturated: 2.0g
20. Cholesterol: 66mg
21. Sodium: 75mg
22. Carbohydrates: 2g
23. Fiber: 0g
24. Sugars: 0g
25. Protein: 26g
26. Calcium: 29mg
27. Potassium: 329mg
28. 3 lean meat

cooking spray, corn oil, lemon zest, lemon juice, chicken, fresh oregano, garlic, pepper, paprika, parsley

Taken from www.epicurious.com/recipes/food/views/lemon-chicken-with-oregano-392077 (may not work)