Tomorrow our family will be on a flight to Southern California to escape this dreary wet Seattle weather for an annual vacation known as Spring Break.  I will be trading my winter boots for flip flops and hoping that the warmer means I’ll be eating lighter fare.

Right now I am stuck between seasons in the Northwest. What this means is that although it’s not quite winter, it’s doesn’t completely feel like spring either. Although the daffodils have bloomed and my tulips should be opening any day, I’m still most comfortable in my black down winter coat and rain proof boots to keep my toes dry – it’s confusing, I know.

When it comes to dinner, it’s equally confusing. It’s been cold, grey, and raining all day, not exactly a salad-only-for-dinner type of evening. But it’s also not cold enough to justify a hearty beef stew.

So tonight I compromised with chicken breasts. What I love about chicken breasts is how they don’t need much seasoning beyond salt and pepper to be tender, juicy, and flavorful.

A simple marinade of olive oil, soy sauce, oregano, honey, and lemon juice can really give the chicken a flavor boost, especially when you grill the meat.  Although it’s not quite ‘barbeque-on-the-deck’ weather, a cast iron grill pan works beautifully indoors.

My kids and their friends love this grilled chicken.  Add a side of grilled vegetables and you have yourself a satisfying family (and friends) approved meal.  Enjoy!

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