Lemon Greek Chicken (or shrimp, or fish)

For each 6-pack of chicken breasts*, you'll need:
3 tbsp Greek seasoning mix**
Juice & zest of one lemon
enough olive oil to moisten the mixture and help it come together (just a drizzle)
salt & pepper to taste

• Rinse breasts and pat dry, discarding all visible fat
  
• Mix the remaining ingredients together to form a paste
  
• Schmear the paste on all sides of each piece of chicken
• Place breasts in a single layer in a gallon-sized freezer bag and freeze
  

To Finish:

• Defrost chicken completely
• Lightly oil the surface of grill (or grill-pan on the stove top) and heat over medium flame
• Grill 5-7 minutes on each side, until juices run clear and center of the fattest part of the breast is no longer pink

Super, super easy dish, and honestly it works well on a weeknight even if you haven't prepped it ahead of time, because the paste only takes a minute or two to mix up, and grilling is so quick. Serve this with some tasty grilled asparagus or zucchini.


*The flavors in this paste would work equally well on shrimp or a light fish as they would on chicken. If you're choosing the seafood route, freeze the paste separately and schmear it once once you've defrosted the shrimp or fish fillets. You could do it ahead if you really wanted to, but I wouldn't recommend it. The nice delicate flavor of the seafood would be a little overpowered by soaking in the Greek mixture so long, and the acid in the lemon might begin to "cook" the meat, as they do in a ceviche. Better to wait until right before grilling to ensure the freshest results.


**If you happen to be lucky enough to live in the Philadelphia area, you can pick a really delicious Greek seasoning mix at Spice Corner in the Italian Market, or you can try your hand at this version from RecipeZaar.com.