Chicken is not the most exciting food. I mean, it’s not bad. It has a lot of protein in it, it’s generally easy to cook and it’s versatile. But eating plain chicken every day can get pretty boring.

This chicken, though, has that extra somethin’ somethin’, with the added bonus of not too many ingredients and very little work involved.

You don’t really need fresh herbs, but if you have some fresh oregano or fresh parsley, that’s an added bonus. You probably have everything else in your cupboard/fridge right now.

You may have to run out to grab some skewers, though. Sorry about that. Serve this with a Greek salad, stick it in a pita with tomatoes, onions and feta!

Chicken souvlaki (Adapted from Self magazine’s “Healthy Eating Made Easy,” serves about 4)
2 handfuls of fresh oregano (OR 2 tablespoons of dried oregano, OR 1 tablespoon dried oregano and 1 handful fresh parsley)
5 cloves garlic
1/2 cup olive oil
1 lemon
Pinch of black pepper
1 1/4 lb boneless, skinless chicken breasts
Wooden skewers

Rinse and chop up the fresh herbs (if using). Mince the garlic. Mix the herbs, garlic, olive oil and juice of the lemon together. Cut the chicken into cubes and put it in a plastic bag or other air-tight container with the herb-lemon-oil mixture. Put the bag/container in the refrigerator and allow chicken to marinate for about two hours.

Soak 6-10 wooden skewers for about 30 minutes, then remove and thread the marinated chicken onto the skewers (don’t squish all the chicken together — leave a tiny bit of room between pieces). Grill the skewers on a grill (or grill pan, if you don’t have a grill) on medium-high heat, turning frequently, for about 20 minutes or until cooked through.