If you haven’t already fired up the grill this spring, this healthy recipe will inspire you to do just that (or it can be made on the stove). It’s a great way to use fresh oregano which is abundant in the market and in many gardens this time of year.
1 generous tablespoon chopped fresh oregano
1 tablespoon olive oil or bit more
1 teaspoon favorite chili powder
1 teaspoon cumin
1/2 teaspoon salt
1 tablespoon garlic, minced
4 chicken breasts, boned & skinned, 6 oz ea.
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Put together in bag and marinate in refrigerator for at least 4 hours or overnight. Grill over medium hot coals until cooked through, turning once. You can also use an indoor grill pan on the stove.
Tips from Rita’s Kitchen
• Substitute 2 teaspoons dried oregano for 1 tablesoon of fresh oregano
• Use sea salt instead of regular salt. It contains minerals and has more complex flavor than ordinary salt, which allows you to use less.
• Oregano is known as the “pizza herb” and is one of the most healing herbs, chock full of anti-oxidants.
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Rita Nader Heikenfeld, CCP, CMH, is a Certified Culinary Professional and Certfied Modern Herbalist, educator, author, founding editor of www.Abouteating.com
a popular website that showcases her many interests in healthy living.
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