1/4 c olive oil
2 tsp dried oregano
1 tsp sea salt
1/4 tsp crushed red pepper
1 tsp rosemary
2 lbs chicken breasts, cubed
fresh lemon juice
Whisk together olive oil, oregano, salt, red pepper, and chopped rosemary in a large bowl. Toss chicken in olive oil mixture. Preheat oven to 400F. Thread chicken cubes onto rosemary branches and place on grilling rack pan (or a cookie sheet covered with aluminum foil with cooling rack on top). Grill for 20-30 minutes, turning halfway through. Upon removing from the oven sprinkle with lemon juice.
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