4 skinless, boneless chicken breast halves
1 cup (250ml) extra virgin olive oil
1 lemon, juiced
2 teaspoons crushed garlic
1 teaspoon salt
1 1/2 teaspoons black pepper
1/3 teaspoon paprika
Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl or ziplock bag, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
Preheat barbecue for medium heat, and lightly oil grate.
Cook chicken on the barbecue until meat is no longer pink and juices run clear-about 10 minutes per side.
courtesy of www.allrecipes.com.au
I like a greek salad, here is a quick recipe if you don't have your own version:
Greek Salad with Walnuts
Ingredients (serves 4)
40g walnut halves
3 small ripe tomatoes, cut into wedges
1 red capsicum, halved, deseeded, coarsely chopped
1 Lebanese cucumber, halved lengthways, thickly sliced
1 small red onion, halved,
1 bunch continental parsley, leaves picked, coarsely chopped
1 tbs extra virgin olive oil
1 tbs red wine vinegar
60g reduced-fat feta, cubed
Freshly ground black pepper
Preheat oven to 180°C. Spread walnuts over a baking tray. Bake in preheated oven for 6-7 minutes or until lightly toasted. Remove from oven and set aside for 5 minutes to cool. Coarsely chop.
Combine the tomato, capsicum, cucumber, onion and parsley in a large bowl. Drizzle with oil and vinegar and gently toss to combine. Divide the salad among serving plates and sprinkle with walnuts and feta. Season with pepper and serve immediately.
courtesy of www.taste.com.au