Spicy Grilled Chicken

Spicy Grilled Chicken
1/3 cup Vegetable Oil
2 Tbsp Lime juice (or lemon)
1/2 tsp Grated Lime zest (optional)
1 tsp VE Minced Garlic
1/2 tsp VE Greek Oregano
1/4 tsp VE Crushed Chilies
1 tsp Salt
1/4 tsp VE Black Pepper
6 Skinless, boneless Chicken Breasts


1. Mix all ingredients together, except chicken.
2.Place chicken in dish and pour mixture over it. Turn chicken to coat. Cover and marinate in fridge for 1 hour, turning a couple times.
3. Preheat grill to medium-high heat.
4. Lightly oil grill. Drain and discard marinade. Grill chicken 6-8 minutes each side or until juices run clear.

Chicken Enchiladas

Makes 4 servings
Filling:
5 chicken breast, boneless
1 onion
1 cup cheddar cheese, shredded
1tbsp. Herb & Garlic dip mix
1 tsp. VE Greek Oregano
1 3/4 cups prepared tomato sauce
Or VE Rustico Sauce

Topping:
Mix diced tomatoes with 1-2 tsp VE Taco Seasoning
3/4 cup cheddar cheese, shredded

1. Cook cubed chicken in 1 Tbsp in a frying Pan.
2. Cook over medium heat until fully cooked.
Add Onion, cheddar cheese, and spices. Heat until cheese is melted.
3. Stir in sauce.
4. Spread out even amounts of filling down the middle of the tortilla, roll up. Arrange in a lightly greased baking dish. Cover with Topping and cheddar cheese.
5. Bake uncovered in preheated oven for 20 minutes @ 350 degrees. Cool 10 minutes before serving.

Chicken Souvlaki Marinade

This is one of my favorites as it is so simple and has an amazing taste!! (And, there are no complaints, only compliments, from my children when I make this recipe -- that's a real bonus!)
4 Servings
2 tsp garlic cloves, minced
1 tsp lemon juice
1 tsp extra-virgin olive oil
1/2 tsp VE Greek Oregano
1/2 tsp VE Sea Salt
1/4 tsp VE Pepper
4 chicken breasts

1. Place all ingredients in zip lok bag and shake to coat chicken. Allow to marinade in fridge for at least 30 minutes.
2. Grill over medium heat for 6-8 minutes per side until juices run clear and chicken is no longer pink inside.