Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Dip chicken in lemon juice, and sprinkle with oregano seasoning.
Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.
Serve with sauté vegetable and garlic mashed potatoes.
4 skinless, boneless chicken breast halves
1/2 cup lemon juice
2 tbsp olive oil
2tsp Keya Oregano Seasoning
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