Lemon and Garlic Grilled Chicken

Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Combine all marinade ingredients. Place chicken in a Ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

Zucchini & Yellow Squash

1 tbs butter
1 zucchini, cut into slices
1 yellow squash, cut into slices
1 clove garlic
1/2 cup Parmesan cheese
1/4 cup toasted walnuts
1/2 cup chicken broth

Melt butter, add next 3 ingredients. Cook until done. approx 15-20 minutes. Put in serving dish and top with cheese and walnuts.

Honey Chili Chicken

1 lb boneless, skinless chicken breasts or strips
1/8 cup shallots, chopped
1/3 cup honey, slightly warmed
1/8 cup sherry vinegar
1 /2 tsp. chili powder
1/8 tsp. ground cumin
3/4 cup chicken broth
1 tsp. cilantro chopped

Coat a saute pan with cooking spray and place on medium-high heat. Add shallots and saute until tender. Add honey and vinegar, spices, and broth to the pan. Bring to a boil and reduce to half. Add cilantro and chicken breasts to the pan. Bake at 350 for 20 minutes. Yes, I put the whole pan in the oven.