4 boneless chicken breast halves, skinned (1 lb.)
1/4 c. lemon juice
3 tbsp. olive oil
2 cloves garlic, crushed
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
Vegetable cooking spray

Trim excess fat from chicken. Rinse chicken with cold water and pat dry. Place chicken in a glass baking dish and set aside.

Combine lemon juice and next 5 ingredients in a small bowl; stir well. Pour lemon juice marinade over reserved chicken. Cover and refrigerate 2 hours.

Remove chicken from marinade, reserving marinade in baking dish. Coat grill with cooking spray. Grill chicken 4-5 inches over medium hot coals, 15 minutes or until chicken is tender, turning and basting with reserved marinade frequently.

4 servings, 233 calories per serving.