I love the flavor the yogurt marinade gives this dish. Served over a bed of spinach with Feta cheese and veggies, it makes a great summer lunch salad for under 500 calories. If you can, make the marinade the day before. It really benefits from sitting for a day.
1 1/2 Tbl Chopped fresh basil
1 1/2 Tbl chopped fresh oregano
1 Tbl fresh chopped mint
1 tsp onion powder
1 tsp garlic powder
Juice 1/2 lemon
1Tbl olive oil
Salt and pepper to taste
12 oz Plain Greek yogurt
Approx 2 lbs chicken breast
In bowl mix basil,oregano,mint, onion and garlic powder, lemon juice and olive oil. Add salt and pepper to taste.
Remove 1/2 of yogurt mix an put aside for later
Trim chicken breast of excess fat and pound out until thickness of the breast is uniform
Place chicken in 1/2 of yogurt mix and toss until evenly coated. Let marinade for at least 2 hours.
Place marinated chicken on grill and cook until 165 degrees internal temperature. Approx 10-12 min depending on thickness of breasts.
Served chicken sliced over your favorite salad and use the remaining yogurt marinade as you dressing.