Lemon-Oregano Chicken Breasts

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Oxmoor House


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1/4 cup extra-virgin olive oil

Finely grated zest and juice of 2 lemons

1 tablespoon dried oregano

1 tablespoon minced garlic

2 teaspoons paprika

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

6 boneless, skinless chicken breast halves, about 6 ounces each

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