YIELD: 4 SERVINGS Marinade:¼ cup plus 2 Tbsps. extra virgin olive oil, divided2 cloves garlic, minced½ tsp. crushed red pepper flakes1 Tbsp. chopped fresh oregano (or 1 tsp. dried)1 Tbsp. chopped fresh rosemary (or 1 ½ tsp. dried)1 tsp. grated lemon zest 1 lb. boneless, skinless chicken breast, ¾" dice1½ cups green seedless grapes½ tsp. salt1 Tbsp. fresh lemon juice2 Tbsps. olive oil 1. To make marinade: In small bowl, whisk together ¼ cup oil, the garlic, red pepper flakes, oregano, ...

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