By Irene Hayton

• ¼ cup (50 ml) purified water
• 1 tablespoon (15 ml) apple cider vinegar
• 1 tablespoon (15 ml) fresh lemon juice
• 1 clove garlic, minced
• ½ teaspoon (2 ml) oregano
• ¼ teaspoon (1 ml) sea salt
• 2 boneless, skinless chicken breasts

Combine all ingredients except the chicken and mix well. Place the chicken in a plastic bag, add marinade, seal the bag and place in the refrigerator to marinate for 2 to 4 hours. Bake at 350° F (180° C) for 30 to 35 minutes, or until chicken is no longer pink inside. Or grill on the barbeque until done. Serve with tzatziki and Greek salad (see Eating Alive II for recipes). Makes 2 to 4 servings, depending on the size of the chicken breasts and your appetite.