Marjoram Grilled Chicken with Dill/Chive Sauce
Easy to make, and the tangy and creamy sauce is a delicious addition.
Yield
6 servingsPrep
20 minCook
10 minReady
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 6 | tablespoons |
marjoram
fresh |
|
| ½ | teaspoon |
black pepper
fresh ground |
|
| sauce | |||
| ¾ | cup |
sour cream
|
|
| ¾ | cup |
yogurt, plain
nonfat |
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
dill weed
fresh |
|
| ¼ | cup |
chives
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
lemon juice
fresh |
|
| 9E+1 | ml |
marjoram
fresh |
|
| 2.5 | ml |
black pepper
fresh ground |
|
| sauce | |||
| 177 | ml |
sour cream
|
|
| 177 | ml |
yogurt, plain
nonfat |
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
dill weed
fresh |
|
| 59 | ml |
chives
fresh |
*
|
Directions
Rub the chicken wtih olive oil and lemon juice and sprinkle with marjoram and pepper.
Marinate for at least 1 hour in the refrigerator.
In a skillet on medium-high heat, sauté the chicken for 2 minutes and turn.
Cook 4 to 8 minutes longer or until cooked through and browned.
SAUCE: Combine all ingredients.
Serve over the chicken.
