Zest one lemon and then juice both Lemon (2).
In a large bowl, mix lemon juice and zest, Olive Oil (1 teaspoon), Dried Oregano (1 teaspoon), Salt (1/2 teaspoon), and Dried Thyme (1/2 teaspoon). Place the Chicken Breast (1) in the bowl and marinate for 30 minutes or so.
While the chicken marinates, make an easy Greek salad. Mix together Red Onion (1/2), Vine-Ripened Tomato (2), Cucumber (1), Green Bell Pepper (to taste), Black Olives (to taste), Red Wine Vinegar (1 teaspoon), Olive Oil (1 teaspoon), Lemon Juice (to taste), and Salt and Pepper (to taste).
Top the salad with Feta Cheese (to taste).
Once the chicken is marinated, thread it onto wooden or metal skewers and cook. I cooked mine on the hot griddle, adding the rest of marinade over the chicken, but you could also cook it under the grill or fry in a pan.
I cooked mine for probably 4 minutes each side, turning now and then, and checking it was cooked thoroughly before serving.
Serve with the salad and some lemon on the side to squeeze over. Enjoy!