Lemon Chicken with Oregano

Makes 4 servings

Serve this over steamed rice with green beans on the side, suggest the authors of the “American Heart Association Low-Salt Cookbook.”

ingredients

Vegetable oil spray
2 teaspoons acceptable vegetable oil, such as canola
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
1 pound chicken breast tenders, all visible fat removed
2 to 3 tablespoons chopped fresh oregano, or 2 to 3 teaspoons dried, crumbled
1 medium clove garlic, minced
1/4 teaspoon paprika
2 tablespoons snipped fresh parsley

directions

To preheat skillet: Heat large nonstick skillet over medium-high heat. Remove skillet from heat. Spray with vegetable oil spray (being careful not to spray near gas flame). Return to heat.

To cook chicken: Add oil, lemon zest and lemon juice, swirling to coat bottom. Add chicken, oregano and garlic to skillet. Cook, covered, for 3 to 5 minutes, or until chicken begins to turn white. Turn chicken over. Cook 3 to 5 minutes, or until completely white on surface. With lid on skillet, pour all pan liquid into small bowl, reserving liquid. Cook chicken, uncovered, for 2 minutes, or until lightly brown. Turn chicken over. Cook for 3 to 5 minutes, or until lightly brown. Sprinkle with paprika. Return pan liquid to skillet. Cook 3 to 5 minutes, or until chicken is no longer pink in center, stirring frequently. Garnish with parsley.