Chicken Breasts with Yogurt & Feta
Yield
4 servingsPrep
45 minCook
8 minReady
55 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
skinless, boneless |
|
| 8 | ounces |
yogurt, plain
non-fat |
|
| 3 | cloves |
garlic
minced |
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | dash |
salt and black pepper
|
*
|
| 4 | ounces |
feta cheese
crumbled |
|
| 1 | x |
dill weed
fresh, chopped |
*
|
| 1 | x |
kalamata olives
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
skinless, boneless |
|
| 231.2 | ml/g |
yogurt, plain
non-fat |
|
| 3 | cloves |
garlic
minced |
|
| 5 | ml |
oregano
dried |
|
| 1 | dash |
salt and black pepper
|
*
|
| 115.6 | ml/g |
feta cheese
crumbled |
|
| 1 | x |
dill weed
fresh, chopped |
*
|
| 1 | x |
kalamata olives
|
*
|
Directions
In a medium bowl, mix together the yogurt, garlic, oregano, salt, andamp; pepper.
Reserve a small amount (¼ cup) to serve with the chicken. Add the chicken breasts to the bowl with the yogurt mixture, turning to coat, and allow to marinate for 20 to 30 minutes.
Grill or broil the chicken breasts for a few minutes on each side, sprinkling them with the crumbled feta after turning them the first time.
Garnish with chopped dill and olives and serve with the reserved sauce.
