Lemon Chicken

2 pounds boneless, skinless, chicken breasts (thin sliced or pounded thin)

juice of one lemon

2 tablespoons red wine vinegar

2 tablespoons extra virgin olive oil

2 cloves of garlic, minced

2 teaspoons dried oregano

1  teaspoon kosher salt

½ teaspoon black pepper

1/4 cup feta cheese, garnish

fresh mint and parsley for garnish

In a large Ziploc bag, combine lemon juice, red wine vinegar, olive oil, garlic, and oregano.   Salt and pepper chicken, and add to marinade.

Refrigerate the chicken for 30 minutes to 2 hours.

Heat the grill to high heat and grill the chicken for 4-5 minutes, discarding marinade, then flip it over and grill for another 4-5 minutes or until the chicken is cooked through.

Tzatziki Sauce

¼ cup English cucumber, peeled and grated (use box grater or microplane)

1 cup plain 2% Greek yogurt

juice of a lemon

1 tablespoon fresh parsley, chopped

1 tablespoon fresh mint, chopped

1 tablespoon fresh dill, chopped

1 clove garlic, grated

1/2 teaspoon kosher salt, or more to taste 

black pepper to taste

Whisk together all the ingredients and refrigerate until ready to serve.